pov (december 2015)
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POVHOUMA.COM 5
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6 POINT OF VUE OUR VUE DECEMBER 2015
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POVHOUMA.COM 7
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DECEMBER 2015 VOLUME 9 ISSUE 12
TABLE OFCONTENTS
18 SINGING OUT HOPE Vandebilt choir to sing for Pope
24 CHATEAU CHIC Home Tour
32 TAKING THE LEAP Lindsey Norton takes on Singapore
38 A SERVANTS HEART Mae Smith retires
44 CHRISTMAS GIFT GUIDE Gift Ideas from Local Retailers
48 UNDER THE SCOPE The Other December Holiday
74 OH SNAP Hit the Lights
52 WHO AM I? Courtesy of Premier OB-GYN
64 TELL ME WHY Answers to Lifes Most Perplexing Questions
68 TIMEOUT Nuggets about Nog
70 ZAT YOU, MR. CLAUS? Christmas Q&A with the kiddos
76 PRIMED FOR MEMORIES Chef Randy Cheramie shares his family Christmas feast
SINGING OUT HOPECHANNING CANDIES
ABOUT THE COVERPre-K students at St. Bernadette Catholic School in Houma get to the heart of Christmas. Sort of.18
LOCAL VUE FITLIFE
54 THIBODAUX REGIONAL Mindful eating through the holidays
56 FITMIND Holiday Season
58 THE YOUNG GENERATION Youth basketball
62 WHATS SHAKIN How You Can Roday Around Your Community
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12 EDITORS NOTE Merry Christmas
13 THE VUEFINDER For Real or Fake?
14 INTERVUE Say What?
16 THE OBSERVER Christmas Morning
OUR VUE YOUR VUE
84 LIVING WELL Of Course There Will Be Leftovers ...
85 CHECK IT OUT Just Mercy: A Story of Justice and Redemption
86 BEHIND THE BREW Holiday Gift Ideas for the Craft Beer Lover
87 A VUE FROM THE VINE Value Priced Gems from Australia
88 BON APPTIT Dulce de Leche Baked Donuts
90 SMARTY PANTS For When Your Thinking Cap Fails
92 RENDEZVOUS Where You Need To Be Around Town
94 SCENE IN Look at ol so n so!
96 ADVERTISERS INDEX The Who and the Where
97 LOOK TWICE PUZZLE Sponsored by Synergy Bank
98 VOLUNTEER SPOTLIGHT Rhett Williams
99 THE FINAL COUNTDOWN 7 Classic Christmas Carol Tidbits
EXPERT VUE REAR VUE
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88 99
DECEMBER 2015 VOLUME 9 ISSUE 12
TABLE OFCONTENTS
POVHOUMA.COMView back issues, Web-only content and a full distribution list. SCAN HERE:
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12 POINT OF VUE OUR VUE DECEMBER 2015
Shell Armstrong is the editor of Point of Vue magazine. [email protected]
PUBLISHERBrian Rushing
EDITOR-IN-CHIEFShell Armstrong
CREATIVE DIRECTORGavin Stevens
GRAPHIC DESIGNERSMariella Brochard
Todd Rowan
SALES MANAGERDeanne Ratliff
CIRCULATION MANAGERMichelle Ortego
SUBSCRIPTIONS Point of Vue magazine is published monthly.
Subscriptions are available for $36 for 12 issues. For more information, email
Copyright 2015 Rushing Media, LLC. All rights reserved. Reproduction in whole or in part of editorial and/or graphic content is strictly prohibited.
BUSINESS ADDRESS: 6160 West Park Ave., Houma, LA 70364 985.868.7515
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.
Its that time of year most folks have an extra pep in their step. Holiday colors, music and
traditions are the norm and youngsters
are counting down to the big day
Christmas.
December is the month we set aside
to celebrate the birth of the Christ child.
Factor in a visit from Santa, loads of
gifts, family gatherings and good times
and youve got yourself a holiday.
To get the real scoop on Christmas,
PoV staffer Melissa Duet visited young-
sters at St. Bernadette Catholic School
in Houma to get the down low. Special
thanks are due to Michele Lopez and
Andre Hebert Trahan for opening their
classrooms to us.
It turns out the theory that Christ-
mas is for the young does ring true.
The Pre-K children set us straight on a
number of looming questions inquiring
minds have long wanted to know. For
instance, Santa Claus will consume
Merry Christmas
SHELL ARMSTRONG
EDITORSNOTE
THIS ISSUES CONTRIBUTORS
PHOTOGRAPHYChanning Candies, Casey Gisclair,
Jacob Jennings, Misty Leigh McElroy, Erica Seely
WRITERSDwayne Andras, Shell Armstrong, Lane Bates, Carlos Crockett, Jaime Dishman, John Doucet,
Melissa Duet, Dr. J. Michael Flynn, Casey Gisclair, Deana Leonard, Debbie Melvin, Janell Parfait,
Bonnie Rushing, Becca Weingard
between two and nearly two dozen
cookies during his travels and the Wise
Men would have done well to pack a
puppy along with the gold, frankin-
cense and myrrh. Want to know more?
See page 70.
For home dcor ideas, Bonnie Rush-
ing and Erica Seely visited Phillip and
Dot Wu (see page 24). Their traditional-
meets-Asian take on Christmas is a
splendid nod to the holiday accented
by pieces from the couples world trav-
els. Its really something to see.
And to whet your appetite, our favor-
ite chef, Randy Cheramie of the John
Folse Culinary Institute, has whipped
up a Christmas Day menu thats sure to
delight (see page 76).
This issue of PoV is packed with
holiday fun and ideas. We hope you
enjoy it. The entire Rushing Media
family wishes you and yours a very
Merry Christmas and best wishes long
into the new year. POV
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POVHOUMA.COM 13
Melissa is a writer for Rushing Media. She refuses to part with her 24-piece Barbie orna-ment collection despite her age. [email protected]
For Real or Fake?
MELISSA DUET
THEVUEFINDER
If youve driven around Kenner in the last few months, youve probably noticed a new resident in town. At Home, the holy grail for homeowners, and its robin egg blue sign peek out over the
myriad other establishments along West Esplanade Avenue, beckon-
ing you to step inside and empty your wallet immediately.
There we stood, meandering through the Christmas tree display
in the middle of the 200,000-square-foot store ... in the middle of
October. We stroked the branches of each one, tilting our heads
pensively, trying to imagine how the artificial Douglas Fir or Scotch
Pine might look in our living room. There had to be just the right
amount of lights and the branches had to look realistic enough to
make us believe it wasnt crafted in some overseas factory.
Despite the concerted effort, it was hard to picture it without pin-
ing for a real Scotch Pine.
Having a real Christmas tree is all Ive ever known. As a child, I
anticipated the weekend my parents finally broke down and ven-
tured to the tree lot to pick out the perfect plant for the season. No
holes messing up the overall look, average height and full, a bed of
foliage waiting to nestle each of our handmade and Hallmark orna-
ments for the month of magic ahead.
Some years, we sprung for flocking, the faux snow lightly dusting
our entire house by Dec. 31. Other years, we kept it traditional, just
ornaments and an angel on the highest bough. The Christmas tree
adventure was my younger selfs recognition that the best time of
year was upon us.
My husbands childhood Christmas trees were of the
kind we found ourselves deliberating over on that day in
mid-October. Perfectly packaged in storage boxes, ready to
spring alive in homes across America. Low-maintenance
and the end result is equally beautiful.
Standing in the middle of all that foliage, I realized I
might not have to devise a grand tree swap overnight after
all. My childhood memories werent even about the actual
tree. They were about the process, the journey from bare
branches to shimmering spectacle, slowly put together by
every family member as a ceremonious welcoming of the
Christmas season.
So this year, weve got our eye on a seven-and-a-half-foot
Kerrigan Spruce tree, complete with 700 pre-strung lights.
No, it wont shed needles or fill the house with that quint-
essential tree smell, but honestly, our dog is not to be
trusted with anything that drops easily digestible objects
and lugging that big ole thing inside is a more pleasant
thought when someone else is doing the heavy lifting. Next
year, Ive been promised the real deal, a compromise for
the sake of preserving Christmas traditions while making a
few of our own. POV
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14 POINT OF VUE YOUR VUE DECEMBER 2015
How are your gift wrapping skills -
tied up with a bow or stuffed into a
gift bag?
What smell reminds you of
home?
If you treat your-self to the fine
things in life, what would that be?
INTERVUE
GRETCHENPractice Manager
MICHELLECirculation Manager
ANGIEOccupational Therapist
DAWNRegional Manager
BEVERLYOwner
When do you start breaking out the
Christmas lights?
Swim with sharks or dolphins?
What wakes you up in the morning?
Artificial or rea Christmas tree?
The minute live Christmas trees arrive
After ThanksgivingNot until after Thanksgiving
First week of December
After Thanksgiving
You have to swim with sharks to be able to appreciate
dolphins more.
Dolphins Definitely dolphin Both Dolphins
Anticipation of the alarm going off an waking everyone
else up
AlarmAlarm - 4:30 a.m.
running groupMy alarm Birds singing
Real - Love the smell Artificia Artificia Artificia Artificia
Starbucks and a massage
Everything. If you dont treat yourself, you cheat yourself.
Fine dining Travel Traveling to Hawaii
A home-cooked meal Clean laundryFreshly cut grass in
the summerCut grass Jasmine
Skills? Tied up with a bow Tied up with a bow Tied up with a bow Gift bag
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16 POINT OF VUE YOUR VUE DECEMBER 2015
Jaime Dishman believes in silver linings, no matter how gray the storm clouds.
ChristmasMorning
JAIME DISHMAN
THEOBSERVER
If youre reading this before Christmas morning, you should know that I am eagerly waiting on Christmas Day. Im 35 years old, and even as I write this, there is a part of me that wants to
start a countdown to Christmas. But its too early. And as my fingers
type, Thanksgiving hasnt even happened yet.
Christmas morning. Please come. Because it feels like Ive been
waiting all year.
Theres no logical explanation. My husband and I dont exchange
gifts. So theres no big gift coming that might make my day. Its one
of our busiest days of the year. We celebrate early morning with our
children, then celebrate with my husbands extended family and
spend the evening with my parents and siblings. Its so busy. But the
minute my eyes open on Christmas morning (which with our crew
is at about 6 a.m. with them jumping on our bed), I think, Its here.
Ive been waiting all year.
I grew up with a sense that on Christmas morning, every wrong
thing was somehow made right. We would attend our churchs
candlelight service and get home late Christmas Eve. But I went to
bed knowing that no matter how much of a brat I had been all year
long, I would wake up forgiven by parents who graciously put gifts
under the tree. Even when I in no way deserved them.
My self-awareness of my brat-like behavior is true. As a moody,
sarcastic and somewhat rebellious teenager, I knew what I was. And
I knew that if there was a naughty/nice list, I might not make the
nice list. I certainly hadnt been nice to my parents all year. And
friendships were questionable, too. I usually had only been nice if
they had been nice to me. So Im not sure that warrants a check in
the nice box.
But on Christmas morning, the gifts were there. My parents were
smiling and gratitude erupted from a girl who showed little hope
of ever turning out well. Seriously, even my grandmother had pre-
dicted to my parents that, they would have trouble with that one.
And they did. But I was forgiven. Christmas morning felt like a
fresh start, a chance to do it all over again. All my wrongs forgiven.
Smiling parents. Undeserved gifts.
A little piece of me changed every Christmas through my
teen years. Waking up feeling forgiven and given a clean
slate changes the way you do things. It turned the sarcasm
into concern for others. It changed the moodiness into grat-
itude. And eventually, it turned me into a daughter that my
parents were glad to wake up to on Christmas morning.
They could have quit giving me gifts and told me I didnt
deserve them. And that would have been true. But they
didnt. Every Christmas morning came, and they placed as
much as they could afford under the tree. Really good gifts,
too. Ones that I knew sometimes cost too much.
Its made me want to give good gifts to my own children.
Really good ones that they dont deserve. And not just
Christmas morning. But every day of the year. Because not
all gifts come in wrapping paper. Sometimes its the gift of
a little extra undeserved grace.
That Christmas morning feeling isnt just a feeling. Its a
sign of new life, which is ultimately what Christmas morn-
ing is all about. Wise Men sought after a star, and I have to
think they thought, Please give me something new that
will change the way I am now. Thats why Im following
this star so far.
Im no wise man but Id imagine following a star isnt
exactly the most logical decision on anyones part.
But neither is gift giving. If Im tallying points, about half
my kids probably dont deserve gifts this year. Theyve left
their rooms sloppy, argued with each other, lied and yelled
at me. But the gifts are there. Waiting. Wrapped.
And theyre good ones, too. Ones they dont deserve.
Because I want them to know what a fresh start feels like.
A morning when you wake up and realize you dont mea-
sure up, but youve been given good things anyway.
And that is why Ive been waiting for Christmas morn-
ing. Its the best day of the year. POV
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JACOB JENNINGS
MELISSA DUET
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Singing OutHope
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Healing, uplifting, life changing ... one song, its lyrics and melody melding together to create something transcendent,
has immense power and students at Vandebilt
Catholic High School are set to experience
what thousands of beautiful voices can do.
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20 POINT OF VUE LOCAL VUE DECEMBER 2015
At the beginning of the 2014-15 school
year, the schools choir director Sarah
Todd received an unanticipated invita-
tion in the mail, its contents offering
her choir students a trip of a lifetime.
Sent from The International Federation
of Pueri Cantores, the correspondence
invited the students to travel to Rome
for the 40th Annual International Con-
gress, a gathering of officials working to
maintain the musical identity within the
Catholic faith. In all, 127 choirs are set
to proclaim this years message of Sing
Out Hope and Vandebilt is among the
United States 33 participating choirs, the
only group from Louisiana.
The European tradition of boys choirs
singing during liturgical services saw
renewal in the early 20th century, thanks
to Pope Pius Xs devotion to the art form.
Les Petits Chanteurs a la Crois du bois,
or Little Singers of the Wooden Cross,
became the first tasked with singing dur-
ing services and on Nov. 11, 1944, the In-
ternational Federation of Pueri Cantores
was formed.
In the 1990s, girls choirs were admit-
ted to the federation and today, several
hundred choirs of children, girls, boys
and mixed groups join the organizations
mission to use music to worship.
A group of roughly 100 local students
are set to embark on the global journey
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22 POINT OF VUE LOCAL VUE DECEMBER 2015
Dec. 28 through Jan. 1 where they will gather with the other
126 choirs from places like Belgium, France and Sweden for an
immersive trip that puts them at the forefront of the faith.
Were kind of thinking of it along the lines of not just a fun
choir trip, Sarah says. Were gearing it toward a pilgrimage.
A lot of Rome is steeped in religion and so we are going to,
besides singing for the mass that the Pope is saying, we are go-
ing to be going and singing in churches and touring a lot of the
religious aspects.
The trip begins with a solemn procession through the Holy
Door of St. Peter s Basilica for the inauguration of the Con-
gress. This is a momentous opportunity as the Holy Door is
typically bricked up except for Holy Years of Mercy, designated
times to strengthen the relationship between man and God.
Pope Francis is set to open the door for the first time since 2000
during a Mass on Dec. 8, the official first day of the Holy Year.
The choirs will sing during this opening procession, as well
as for various individual concerts held at churches in the area
and at a mass celebrated with the leader of the Catholic Church
himself, Pope Francis.
Since receiving the invitation, the group has been hard at
work memorizing and perfecting songs that will serve as the
music for the various programs throughout the five-day event.
The students attend special practices twice a week after school,
working not only on knowing the songs, but being able to pro-
nounce the lyrics, many of which are in Latin, French or Italian.
Very little of it is in English, Sarah laughs. Weve been do-
ing well with it though. Theyve been doing a good job.
Its really exciting, says Rod Russell, whose daughter Mary
is in the choir. Its one of the those rare life opportunities and
its exciting that they are given the opportunity to be able to go
and be recognized and be able to sing in the Vatican.
Although the group has done several fundraisers to raise the
amount needed for the trip, Sarah says the students and their
parents are covering most of the expenses, an indication of how
important the trip is to them.
For kids in a Catholic school, who have grown up Catholic,
you tell them they are going to be singing at a mass the Pope
is saying and thats a really big deal, Sarah explains. Theyre
very excited ... Just the fact that the school is allowing me to
take this trip it is so important to the kids. POV
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24 POINT OF VUE LOCAL VUE DECEMBER 2015
ERICA SEELY
BONNIE RUSHING
CHATEAUCHIC
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A B
Built by M.L. Funderburk and later sold to Dr. Ru-dolph Ellender, the home of Phillip and Dot Wu has a unique, eclectic style the homeowners refer to as tradition-
al-meets-Asian. While decor found throughout the home
has been acquired during world travels, Asian decor takes
center stage.
After moving into their home in 1992, Dot began decorat-
ing the three bedroom, three bath home herself. Using her
creativity and talent to decorate as well as sew her own
drapery, Dot has cultivated the decor to reflect her hus-
bands heritage. A variety of blue and white porcelain on
display is from Hong Kong.
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26 POINT OF VUE LOCAL VUE DECEMBER 2015
C
D When decorating for the holidays, Asian and tradi-tional decorations are combined for an uncommon, yet
beautiful Christmas look. An Asian Santa at the front
door greets guests as they enter the home. Once inside, a
white bisque porcelain dragon sits proudly on the mantle
waiting for Christmas.
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28 POINT OF VUE LOCAL VUE DECEMBER 2015
E
F Fueling Dots passion for decorating, each year her Christmas decor changes with a new color scheme. This
years color combination is silver and gold. Sparkling
decor and elegantly arranged florals set the stage for an
annual gathering of friends, called a hen party. For the past
15 years, Dot has hosted this special gathering of friends
right before Christmas Eve. An elaborate design adorns
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A Living RoomB Living Room DetailC Dining Room DetailD Nativity SetE Sitting AreaF Master BedroomG Front Door Detail H Exterior
G
H the formal dining room table where the evening is shared. This year, sugared
green grapes and apples shine under the
twinkling lights. After an evening of fun,
themed dessert plates are gifted to guests
as a memento of the celebration and their
friendship. POV
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32 POINT OF VUE LOCAL VUE DECEMBER 2015
MELISSA DUET
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Its 8:30 a.m. and Houma native Lindsey Norton is preparing for another day in Singapore.
T A K I N G T H E L E A P
Nearly an entire day separates her from family and friends in Louisi-ana, but the world outside her window
isnt all that different from the one she
left behind some 10,000 miles away.
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34 POINT OF VUE LOCAL VUE DECEMBER 2015
Lindsey earned a marketing degree and masters of
business administration from Nicholls State Uni-
versity between 2003 and 2008, joining forces with a
franchisee of Smoothie King in Lafayette shortly after
graduation. Soon after, she was offered a position
within the corporate office in Metairie, assisting fran-
chisees across the country in establishing and success-
fully operating locations of the Louisiana-born bever-
age company. The position kept Lindsey on a constant
rotation of week-long trips from Miami to Las Vegas,
fueling her desire to explore more of the world.
In 2012, the company was purchased by SK USA
Inc., spearheaded by CEO Wan Kim, who was operat-
ing Smoothie King franchises in more than 100 loca-
tions, including Korea. The leadership change meant
expansion into international markets and Lindsey
quickly packed her bags for her first foray into inter-
national living.
That was really exciting, she remembers of the
consulting job that landed her in Singapore in January
2013 to launch the brand in the area. One, it was a
new opportunity for me, but also, I had never been
outside of the U.S., outside of the Caribbean. Just to
be part of something that was going to eventually be
great was really exciting for me.
By the beginning of 2014, Lindsey was asked if she
would consider staying in Singapore for a long-term
assignment, one that would eliminate the grueling
trips back and forth to the U.S. corporate office while
still maintaining contact with Singapore, a difficult
task considering the 14-hour time difference. But
Lindsey had fallen in love with the area and knew
shed found the place she was meant to be.
Within the next year, the goals of Smoothie Kings
international work shifted and Lindsey found herself
at a crossroads: remain with the brand and move to
North Carolina or remain in Singapore and begin a
new chapter.
In retrospect, looking at what I had done for them,
the constant travel, the constant pick up and go, it
was exciting, but it was almost detrimental to a social
life, she says. So after a lot of thought and prayers, I
decided that Singapore was where I was supposed to
be.
After leaving Smoothie King in mid-November,
Lindsey began the search for an apartment and a new
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36 POINT OF VUE LOCAL VUE DECEMBER 2015
PRIMARY L ANGUAGE: EnglishSIZE: 277 square milesNICKNAME: The Little Red Dot, adopted from a former Indonesian presidents comment that the city-state was just a red dot.POPUL ATION: Roughly 5 million peopleFUN FACT 1: Celebrated 50 years of independence in 2015FUN FACT 2: Year-round temperature of 70 to 90 degrees FahrenheitFUN FACT 3: Cars in Singapore are outrageously expensive. A Nissan, for example, will cost upward of $100,000. Cars are heavily taxed in order to keep consumption low because of the limited space.
job, one that allowed her to continue her
growth within the business world. She
also made the trip back home, where she
was faced with the challenging task of
cleaning out, packing up and moving on.
When I got home in December, I actu-
ally went home to basically get rid of
everything I didnt want to bring with
me and pack up everything I did, she
remembers. Last Christmas was quite
tough. The majority of the time was
spent selling furniture, giving things
away. It was quite an emotional Christ-
mas last year just going through that.
The trip home included immense joy
in seeing her family for the first time
in months and coincidentally receiving
a phone call offering her a job as the
senior admissions manager at Stamford
American International School on the
day she landed in the United States. The
school, which operates nursery through
12th graders, opened in 2009 in Singa-
pore. It utilizes cutting-edge educational
practices to teach the children of expatri-
ots, who make up the 40 percent of the
population. Most of the students arrive
in Singapore because of a parents job.
That [moment] was a really emotional
thing and to be honest, if I hadnt gotten
the position, Im not sure I would have
been able to leave, Lindsey says of her
return to Singapore. I think I would
have struggled with doing what I did
and not knowing whether or not I had a
job.
Nearly a year into her new job, Lindsey
spends most days at her office on Stam-
fords campus overseeing the sales team
for the school, analyzing sales goals and
numbers and sitting in on appointments
with potential students and their families
in order to coach and train those she
manages. Because she once was the one
packing her bags and making the leap,
she empathizes with those that come
through Stamfords doors, offering a
unique perspective on life in Singapore.
Having worked in Singapore for
nearly two and a half years now, I con-
nect with people in a much better way
because the people I meet on a daily
basis are people that are doing exactly
what I did a year ago, she says. We do
meet a lot of Americans and, for some,
especially mothers because typically they
are the following spouse, its a difficult
thing. Its really nice to be able to con-
nect with that mother and say, Heres all
the great opportunities your child is go-
ing to have and heres all the other stuff
that nobody tells you.
That includes mentally preparing for
the life-changing move, emotions Lind-
sey was surprised to experience in the
wake of it all.
I had been doing it for so long so I
never expected the emotional depth to be
what it was, she explains. There were
times this year that I really struggled,
mainly with not having the support
system that you have when you do live
in the states ... FaceTime and Skype and
phone calls are wonderful, but some-
times you just need that hug. Thats one
thing I really miss and its really nice to
be able to convey that to families. I think
they really appreciate that.
Although being away from her loved
ones is understandably difficult at times,
her love for Singapore and the doors it
has opened for her have made the emo-
tional rollercoaster all worth it. What lies
ahead for her is an unknown, but shes
eager to find out and share with her fam-
ily and friends the experience along the
way.
I know that they are really looking
forward to me being home at Christmas
and Im also really looking forward to
that, she adds. Its taken awhile for
them to get used to it, but I think were
finally at a point where they get it and
I definitely think that when my parents
come over to Singapore, theyll truly
understand why I wanted to be here and
why I enjoy it so much. POV
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S P O N S O R E D C O N T E N T
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38 POINT OF VUE LOCAL VUE DECEMBER 2015
SHELL ARMSTRONG
ASERVANTSHEART
JACOB JENNINGS
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Mae Smith readjusts the black wrist-
band on her frail arm, counting
down the minutes until her shift
ends at noon.
Its not that shes watching the clock to go home.
Maes saved her favorite job, readying First United
Methodist Church of Houmas altar for Sun-
day service, for last. A perfectionist at heart, the
91-year-old Dulac woman wants to ensure the job
is completed to her standard. Time spent talking to
a PoV reporter is time away from her work and
thats made her mindful of the clock.
Time is winding down on Mae Smiths career. For
37 years, the devoted Catholic woman has faithful-
ly served First United Methodist. Days before her
92nd birthday, Nov. 23, she retired as the churchs
longtime housekeeper.
Mae Smith was a young 17-year-old bride when
she and Joseph W. Smith wed. Joseph would serve
on a Navy ship in the South Pacific at the height of
World War II. Mae stayed at home, waiting for his
return.
When the war ended, Joseph returned and took
a job with an oil company. The Smiths had a
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40 POINT OF VUE LOCAL VUE DECEMBER 2015
daughter, Gerri, and life was good.
Until 1978, that is, when Joseph was
tragically killed in a car accident.
A 55-year-old widow with a daughter
to support, Mae had little choice but to
seek work.
It wasnt easy, Mae recalls. I didnt
have the money to bury him.
Chauvin Funeral Home worked out a
payment plan, and Mae set out to find
work. After all, the meager monthly wid-
ows pension the Navy paid wouldnt
cover the bills and support Mae and
Gerri.
Thats when the call came.
A First United Methodist church mem-
ber called Maes sister the church was
looking for a nursery worker.
My sister said she didnt need the
job, but I did, Mae recalls. I told them
I didnt have transportation, but if they
could give me a ride, Id take the job.
God had a hand in it. I needed a job and
He delivered one.
For a little more than $2 an hour, Mae
Smith, born and raised in St. Francis De
Sales Catholic Church, joined the Meth-
odist church family.
Saturdays were reserved for church
services at St. Francis, but on Sunday
mornings, Mae could be found rocking
the infants in the nursery.
Today, I see some of those people I
rocked when they were just little babies,
she says. Now, they are all grown and
have children of their own and they
arent babies, either.
In time, Maes duties shifted from
the nursery to housekeeping. Her days
have been spent readying coffee for the
churchs many services, cleaning meeting
rooms, serving meals and picking up af-
ter funerals, weddings and school events.
Mae has been a faithful servant to our
church, the Rev. Don Ross, pastor of
First United Methodist of Houma, says.
Shes been a strong, faithful employee.
Mae Smith personifies strength
figuratively and literally. At 100 pounds
soaking wet, Mae tackles her chores with
the vigor of someone half her age.
I never carry her mop bucket, Ross
says. Its not that I havent offered. She
just wouldnt hear of it.
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42 POINT OF VUE LOCAL VUE DECEMBER 2015
Likewise, the strong-willed woman re-
fuses to allow the pastor to call her Mrs.
Mae.
She insists I call her Mae, Ross
explains. She tells me I have to call her
Mae because I am the boss.
Its tough for the former Eagle Scout,
Ross admits, to address an elder so in-
formally. My own dad is in his 80s. It is
hard not to call her Mrs. Mae.
The respect between employee and
boss is clearly evident.
Rev. Don is a wonderful pastor,
People are so nice here. Ill miss that
atmosphere, but Im sure Ill come back
to visit, Mae says.
The decision to retire on her 92nd birth-
day wasnt an easy one, she says. Vision
problems and less-than-perfect hearing
have slowed her some. But mostly its
not having time to visit her siblings one
of her brothers just retired last year
when shes working. And retirement will
give her more time to visit her daughter
and her husband in Deville, Louisiana,
not to mention her two granddaughters.
My daughter worked for awhile, but
she is retired, Mae says. She kept tell-
ing me it was time for me to consider
slowing down. I dont think Ill slow
down. Ill probably still get up early
just not at 5:30 a.m.
And Mae is looking forward to return-
ing to the church for Agape bible study
or Easter Sunday service. And maybe to
check in on the new housekeeper.
But on this particular day, noon is at
hand. And the altar still needs cleaning.
Thats what I will miss the most, Mae
says. Spending time in the sanctuary. It
is so beautiful in there. I spend my time
praying while I work. I feel so close to
God, and so blessed and grateful for that.
Our God is so good. POV
Mae says, recalling the many ministers
whove served the church in her 37 years.
He is a very warm person. To me, he is
more like a friend than a boss.
She tells of his morning visits for cof-
fee. If hes running behind or tied up,
Mae delivers a cup of hot joe to his
office. I drink a lot of coffee because
Mrs. Mae makes it for me, he says.
The mutual respect and friendships
Mae has shared at First United Method-
ist are what the Dulac native says shell
miss the most.
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POVHOUMA.COM 43
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44 POINT OF VUE LOCAL VUE DECEMBER 2015
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G I F T G U I D E
Holiday OutfitEnvy Boutique985.856.4717Deck yourself or your loved one out this Christmas in apparel from Envy Boutique. This Piko Dress ($36.50), Mocha Lace Vest ($31.50), Fringe Shoulder Bag ($74) and Big Rim Hat ($19.50) make for an outfit that will keep you warm and looking great this winter.
Baked GoodsChez Cake Bakery985.262.4246What better way to say Merry Christmas than with a delicious treat from Chez Cake Bakery? The Houma bakery offers a variety of cakes, pies, cook-ies, candy, cupcakes, dessert trays and gift cards.
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Handmade JewelryOld Estate Art Gallery985.447.5413Give the gift of handmade jewelry this holiday sea-son. These beautiful pieces were crafted with care and provide a touch of sparkle to any outfit.
Nouvelle CandlesThe Royal Room985.637.8146Nouvelle Candles create a warm, relaxing space with aromas common to the region think cypress and moss. Let these candles accentuate your room, making guests feel right at home.
Bath and Body BlissGinger & Bee985.402.1660Stuff their stocking with fragrant, relaxing bath products from Houmas bath boutique. Ginger & Bee has bath bombs, bath desserts, handmade soaps and more.
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John Boos Butcher Block TableHome Hardware Center985.223.6370Give your kitchen an upgrade this holiday season with this American-made butcher block from renowned manufacturer John Boos & Co. Home Hardwares knowledge-able staff can help you select the perfect piece, fitting the style of any space.
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Holiday Flower ArrangementJust For You Flowers985.851.6012This hand-painted Peanuts mug is a festive way to treat loved ones to a bouquet of red carnations, white mums and winter greens. Everyone is sure to love this 50th Anniver-sary A Charlie Brown Christmas keepsake.
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46 POINT OF VUE LOCAL VUE DECEMBER 2015
2015
G I F T G U I D E
Gift CardEl Paso Mexican Grill985.262.0542Give the gift of dining out this year. These gift cards are perfect for those that love authentic Mexican food and make great stocking stuffers for the loved one in need of a night off.
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You Are Beautiful Gift SetBellisima Salon/Spa985.853.1111In need of a little pampering? The set contains the Beautifying Body Moisturizer and Beautifying Creme Cleanser, both of which nourish the skin and provide all-day moisture.
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48 POINT OF VUE LOCAL VUE DECEMBER 2015
The Other December Holiday
JOHN DOUCET
UNDERTHE SCOPE
John Doucet is the dean of the College of Arts and Sciences at Nicholls State University.
December issues of magazines are filled with pages upon pages of words and pictures focused on the major holiday of the month. No, Im not talking about the day you finally
throw out late-November turkey leftovers from your refrigera-
tor. Im talking about that late-December holiday thats so big
and so anticipated that I dont need to mention it by name.
Magazine pictures inevitably show people dressed in red and
green, sometimes wearing a white beard or antlers or both,
usually positioned in front of a snowy background or a large,
tinseled tree with bulbs dangling. Advertisements occur on
every page, focused on selling us sparkly, attractive things to
fulfill our emotional obligation to give gifts to friends and fam-
ily. And, like age, taxes and Alcatraz, we are absolutely helpless
to escape from it.
Except here on this page! Because here, I will not write
about the months major holiday. Instead, Ill spend these lines
reminding you of a different December holiday, one that the
other has overshadowed nearly to the point of oblivion. Here, I
remind you of your other spiritual obligation to celebrate Na-
tional Bicarbonate of Soda Day. And, yes, thats a real holiday.
Bicarbonate of Soda is better known today as sodium
bicarbonate or baking soda and its celebration is officially
held around the U.S. on Dec. 30. Of course, in many states and
municipalities, Bicarb Day is often observed on the Monday
beginning the week in which Dec. 30 falls, so that workers can
more easily share small gift boxes of baking soda with friends
and family during a three-day weekend. Of course, if the 30th
falls on a Friday, then that means that the major December holi-
day (the one Im not mentioning by name) falls on the preced-
ing Monday. In that case, which happens every 7-10 years, you
can absolutely forget about opportunities to celebrate Bicarb
Day. Not even a UPS driver or an Amazon.com drone would
deliver a gift box of baking soda to you on such a Monday.
You chemistry types know that the carbonate of bicarbon-
ate is a molecular combination of carbon and oxygen. When
you heat bicarbonate, carbon and oxygen break away in the
form of molecules of carbon dioxide, which even non-chemis-
try types know is normally a gas. For this reason, you baking
types out there know exactly why Bicarb Day is so important.
Without bicarbonate, your flapjacks would be Frisbees, your
cakes cinder blocks and your biscuits hockey pucks.
The most common reason to celebrate Bicarb Day is on behalf
of bicarbonates antacid properties. In water, bicarbonate has
the clever property of stealing and thereby neutralizing acid
ions from other chemicals, and drinking a little spoonful of it
dissolved in water will work the same cleverness (some say
miracle) on the stuff in your stomach. Of course, as with its
use in baking, theres a bit of carbon dioxide released when
your dissolved spoonful rises from room temperature to body
temperature. Most people, however, audibly agree that release
of this rising gas helps relieve indigestion.
Interestingly, the same phenomenon of rising gas makes
bicarbonate of soda an excellent insecticide. Unlike bloated
humans, insects like cockroaches are not at all inflatable and bi-
carbonate powder warmed in those firm insect bellies will work
its cleverness with messy success behind your baseboards.
Bicarbonate is used as a deodorizer in refrigerators, air-
conditioning vents, closets, shoes, carpets and kitty litter. It
extinguishes grease and oil fires, tenderizes meat, makes beans
more digestible, soothes sunburn and poison ivy, removes
burned food from pots, makes cows happy and was the only
substance that could remove uranium oxide from clothing dur-
ing the Manhattan Project. Most importantly, used as a paste
with a little water, itll neutralize the acidic bodies of smashed
lovebugs on your car enamel and help you wash them away.
How can we possibly spend another December neglecting cel-
ebration of this incredible substance? If the feeling of celebra-
tion overcomes you a few days early, consider a small-sized
box of baking soda as a nice, little stocking stuffer. Keep the
box open, and the stockings will smell fresher. If it spills, dont
worry: A little spilled baking soda looks a bit like snow. POV
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Hit the LightsThe Acadian Village in Lafayette shines
bright with Christmas spirit.
OH SNAP
MISTY LEIGH MCELROY
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52 POINT OF VUE LOCAL VUE DECEMBER 2015
Courtesy ofWHO AM I?
Check next months issueto learn my identity. Good luck!
Last months mystery youngn:
Kenneth HimelChief, Bayou Cane Fire Protection District
You might think you know everyone in the area, but some of our hometowns most
upstanding citizens (those you would know) sure
have changed!
Who Am I? Im the youngest of 10 children.
Ive been a practicing pediatrician for more than 20
years.
Im the owner of a Louisiana distillery.
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54 POINT OF VUE FITLIFE DECEMBER 2015
DEANA LEONARD, RDN, REGISTERED DIETITIAN
WE SUPPORT A HEALTHIER FUTURE
Mindful eating through the holidays
Deana Leonard, RDN, is a registered dietician at Thibodaux Regional, 985.493.4765.
The holidays are here and most of us are excited about spending time with family and friends. We are all aware that food is the center of our celebration, and unfortunately this
can lead to overeating and weight gain. These five tips can help
build healthier plates and prevent the holiday weight gain.
1. PLAN: Prepare healthy snacks that are available throughout the day, such as putting out vegetable and fruit trays for
lower calorie nibbling. Keep in mind that not all the holiday
foods need to be high in calories and fat.
2. CONTROL PORTIONS: You dont have to deprive yourself but learning to build a healthier plate will allow you to enjoy
your favorite holiday foods.
STEPS TO A HEALTHIER PLATE: Use a smaller plate Make half of your plate fruits and vegetables Include whole grains and lean protein such as turkey breast Drink water or non-calorie beverages between each bite Do not overfill your plate; make su e you can see each item.
3. SIT DOWN TO EAT: Prepare a nice setting to eat the holiday meal. Being distracted with football games and family inter-
actions make it easier to lose track of how much you have
eaten. Chew your food slowly. Stop talking. Tune in to the
texture of the pasta, the flavor of the cheese, the bright color
of the sauce in the bowl, the aroma of the rising steam.
4. TRULY SAVOR FOOD: Chew your food slowly and tune into the beauty of your plate. Really think to yourself:
What is this food doing for my body? How hungry am I? Where did it come from? How does it smell? SLOW DOWN AND ENJOY EACH BITE!
5. GET ACTIVE: Take family walks around the neighborhood. Enjoy some park time with the children. Get fun yard games for the family to play together Play fun video games that involve moving, such as sports or
dancing games. All of these tips will help give the body enough time to signal
the brain that it is satisfied. Planning your meals and snacks
and balancing food intake while staying active will get you on
your way to a happy and healthy 2016! POV
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56 POINT OF VUE FITLIFE DECEMBER 2015
DR. J. MICHAEL FLYNN
FITMIND
Holiday Season
Dr. J. Michael Flynn practices at the Flynn Clinic of Chiropractic in Houma. He is available to talk health with your organization or clubcall 985.855.4875 or visit WWW.DRMIKEFLYNN.COM.
We can all agree that holidays mean different things to different people. For many it is a festive time of celebrating with family and
friends taking time to relax from responsibilities of everyday
living. For the Christmas holiday we experience colorful poin-
settias and trees decorated with lights and ornaments, adding
to the ambiance of a joyful holiday spirit. Music plays a big
part as we find ourselves humming tunes about jingle bells and
chestnuts roasting on an open fire. Red-nosed reindeers appear
and frosty snowmen, too, even in south Louisiana.
It is a time to reflect on our personal faith and express grati-
tude for blessings. Christmas is an especially magical time with
the right attitude. There are always those who will scrooge
it and bah humbug the thought of having to fight the traffic
and endure others merry times.
One week following Christmas day is another special holiday
the beginning of a new year. What are your plans for the New
Year? How much thought have you put into it?
Plan for the future because that is where you are going to spend the rest of your life.
MARK TWAIN
Decide to make plans. Be specific, write them down or type
them into your computer or smartphone. Review your plans
often.
Being healthier should be a priority. In the New Year, identify
and break bad habits. Decide to work hard on breaking habits
that are not good for your future the place where you will
spend the rest of your life.
Reckless dieting on food with little, if any, nutritional value is
wrecking many peoples future. The same can be said about not
exercising regularly. You can be so much healthier by choosing
to consume more fresh fruits and vegetables and moving more
with regular exercise. If you are not already a consistent water
drinker, then decide this year to be.
Nobody can go back and start a new beginning, but anyone can
start today and make a new ending. MARIA ROBINSON
It is astonishing how many people walk around dehydrated.
It is a simple fact that our bodies are two-thirds water: H2O,
two parts hydrogen and one part oxygen. The brain and heart
are approximately 73 percent water and the lungs 83 percent.
Coffee, tea, soft drinks and alcohol are among the beverages
that cause us to lose water, as these liquids are flushed through
the kidneys.
Christmas and New Years are a most wonderful time of the
year. Find reasons to smile and be of good cheer that will last
the year long. Appreciate that we truly reap what we sow and
there is great value to living the creed that it is far better to give
than receive. Keep love in your heart and express it every wak-
ing moment.
Let us always meet each other with a smile, for the
smile is the beginning of love. MOTHER THERESA
Plan for the New Year. Be mindful that you are in control of
your life. Patience, persistence and perseverance are always
necessary to be successful. All of us, at some point, will find
ourselves challenged. As Norman Vincent Peale wrote, Prob-
lems are not there to break you, but to create you. Attitudes of
optimism and hopefulness will give you strength.
In the days ahead, make plans to create the life you have
imagined. Decide to unburden yourself from worry and discard
past hurts and grudges that weigh you down. Take advantage
of each new day as an opportunity to do and be your best! POV
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58 POINT OF VUE FITLIFE DECEMBER 2015
The Young
Generati n58 POINT OF VUE FITLIFE DECEMBER 2015
CASEY GISCALIR & SUBMITTED
CASEY GISCLAIR
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POVHOUMA.COM 59
The Young
Generati n
READY.Set. Go!
POVHOUMA.COM 59
the womans voice blares in the empty basketball gym.
On command, 6-year-old Carter
Cantrelle gets to work. Right beside
him, his 5-year-old brother Kobie
does the same.
Head up, the instructor shouts.
Carter listens. He dribbles his
basketball with his eyes up so that he
can see the entire floor. Kobie doesnt
at first, but sees his big brothers
example and gets into form.
OK, and stop!
The boys pause immediately, which
pleases the teacher. They are trained
to hold their basketballs with one
hand and to study their teachers
words when she speaks.
Great work, Carter, she booms.
Great work, Kobie.
Then, the teaching moment occurs.
And why do we dribble with our
head up? she asks.
Carter raises his hand. The teacher
points, which is his cue to speak.
So that the defense cant steal the
ball, Carter says fast.
And what else? the teacher asks.
So you can see your teammates
and pass them the ball, Kobie inter-
rupts, not wanting to be left behind.
Bingo! the teacher says with a
smile a grin thats filled with pride
because she knows her mission for
the day is complete.
Local professional basketball
player Sumar Leslie started a youth
training and fitness brand six months
ago called The Young Generation a
program that now has close to 30
youngsters under its umbrella. She
accepts boys and girls ages 5-18.
Participants can be of any skill or
experience level.
Sumar bases the programs cur-
riculum on teaching basketball
fundamentals, but she aims to do
more than that in every session. Her
goal is to use basketball as a way
to impart life lessons and positive
reinforcement to children, while
also encouraging them to be active
something she says is key to living a
healthy life.
I love basketball, and I wanted a
way to give back, Sumar says. Kids
need to learn the fundamentals,
because if not, youll learn how to
do things the wrong way and create
bad habits that youll never break. I
want to teach kids that they can do
anything they want to as long as they
commit themselves to hard work,
positive energy and being active. Im
teaching basketball, but its about
more than basketball. Its about
showing someone at a young age
that life is going to be whatever you
want it to be.
Sumar personifies positivity. No
matter how many times a child
struggles with a skill, she is patient
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60 POINT OF VUE FITLIFE DECEMBER 201560 POINT OF VUE FITLIFE DECEMBER 2015
and guides her words in a way that is
never demeaning or discouraging.
I avoid anything negative in life, she
says.
That mindset helped Sumar enjoy a
decorated playing career locally. Leslie is
the best Vandebilt Catholic womens bas-
ketball player of all-time the schools
career leader in points, assists and steals.
She also was a standout, All-Conference
player at Nicholls State University, who
helped lead the Colonels to their first-
ever Southland Conference Tournament
victory.
After college, Leslie played profession-
ally, spending a season in Puerto Rico
and another with the Louisiana Bayou
Angels.
Though her playing career still isnt
complete, Sumar says she knew she had
a gift to give back. In February, while
watching her nephew play Biddy, she
was turned off by the lack of fundamen-
tals being taught and even more by the
negative energy spewed by some of the
coaches.
So I took action, Sumar says.
She started TYG a few months later, but
wanted it to be more creative than just a
basketball camp type of atmosphere.
Thats where the mentoring and
life lessons came in, Sumar explains.
Thats where I also wanted to focus on
teaching people the merits of staying ac-
tive and heathy.
At first glance, it looks like it works.
Sumar says her clientele has grown
immensely since her beginning. She
started with a couple of loyal clients,
then through social media and word of
mouth, it grew.
Today, she has worked with almost 30
children in the Houma-Thibodaux area.
Several of her clients over the summer
are now playing Biddy Basketball and
are showing immense improvement.
Eight TYG clients were named South
Lafourche Biddy Basketball Players of
the Week in the 2015 season. Several oth-
ers have tried out and made their middle
school or high school teams.
Sumar says she is warmed by the sup-
port shes received, touting her biggest
source of pride is when a parent calls
after a session and expresses that their
child is eager to return.
You know youre doing something
right when they want to come back, she
says. That makes me feel so good.
Parents agree and say that Sumar and
the TYG program are a huge bonus to
the community. A quick cruise through
social media shows multiple photos of
Sumar with children posted on Facebook
and Instagram. Attached to each photo
are multiple comments from parents who
express their thanks and gratitude.
Not only does this woman train my
boys, but she cares about who they are,
Carter and Kobies mom Megan Cantrelle
says. Not just as players in the game of
basketball, but as growing boys that will
one day be men. We love Sumar Leslie.
I want to cry seeing this, Brandy
Dantin said when shown a video of her
daughter Louisiana working with Sumar.
Sumar does so much for Louisiana that
I just dont know how (she does it). I
want to thank her so much.
To schedule a session, Sumar asks that
people call her directly at (985)-991-8251.
Folks can also visit www.facebook.com/
TYGTraining. She does charge per ses-
sion, which lasts per hour. But the rates
vary so that no child will ever be left out.
I charge so that I can pay for my mile-
age and gym fees and for equipment,
Sumar says. But if someone cant afford
to come, I always work out a plan to
make myself available. No child ever
is deprived the ability to learn or to be
active. Thats just not what this is all
about. POV
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62 POINT OF VUE FITLIFE DECEMBER 2015
Forum 35s Reindeer Run & Jingle Bell JogFRIDAY, DEC. 4, 1 MILE: 7 P.M.; 5K: 7:20 P.M.
WHERE: Downtown Baton Rouge
DETAILS: Forum 35, a non-profit dedicated to improving the
Baton Rouge community, is hosting its annual 5K and fun run.
A Festival of Lights featuring Santa Claus, live music, fire-
works, free outdoor ice-skating and more are featured. Also,
in partnership with U.S. Marines Toys for Tots, runners and
spectators are encouraged to bring a new unwrapped toy to be
donated to the race site (no weapon toys, please). Registration
is $25 for children ages 6 to 17 and $30 for adults. Pick up your
race packet, including bib number and race shirt, on Dec. 3 at
Beau Box, 5500 Bankers Ave., Baton Rouge.
CONTACT: REINDEERRUNBR.COM, FORUM35.ORG, [email protected]
Baton Rouge Beach Marathon XXIISATURDAY, DEC. 5, 7 A.M.
WHERE: Milford Wampold Memorial Park, Baton Rouge
DETAILS: The Baton Rouge Beach Marathon is a Boston Marathon
qualifier and will occur alongside its half-marathon. This flat
double-loop course starts and ends at Milford Wampold Me-
morial Park, formerly Baton Rouge Beach, and passes through
the LSU campus, around the LSU lakes and alongside water-
front estates. Chefs provide jambalaya, gumbo, pizza, salad
and other food at the end of the races. Full marathon fees are
$100, and half marathon fees are $90. All funds benefit Cancer
Services and the YMCA.
CONTACT: BRBEACHMARATHON.COM
Celebration in the Oaks Run/WalkSATURDAY, DEC. 5, 3:30 P.M.
WHERE: City Park, New Orleans
DETAILS: This 2-mile racecourse takes participants through New
Orleans City Park during its annual Celebration in the Oaks
Light Display, when the park is decorated with more than
500,000 lights. The day is filled with hot cocoa, pictures with
Santa, a holiday costume contest and more. Fees are $30 for
adults and $25 for children and military. Children ages 3 and
under who are riding in strollers do not need to pay the regis-
tration fee, but they will need a bib number.
CONTACT: CCC10K.COM
5th Annual Freedom RunSATURDAY, DEC. 5, 8:30 A.M.
WHERE: Corner of Julia and Baronne Streets, New Orleans
DETAILS: Participants will be able to compete for a grand prize
drawing for a weekend at Biloxi casinos, and prize money will
be awarded to the top men and women runners. Registration
fees are $30 per person for either the 5K or fun run, and $25
for active military. Proceeds from this 5K race and 1-mile fun
run benefit the Wounded Warrior Project.
CONTACT: ACTIVE.COM, [email protected]
Reindeer Run 5KSUNDAY, DEC. 6, 2 P.M.
WHERE: Southdown Plantation and Museum, Houma
DETAILS: Sponsored by Mighty Kids Triathlon, Inc., the Houma
chapter of Girls on the Run presents its 5th Annual Reindeer
Run 5K. The course begins and ends at Southdown Plantation,
traversing through Regal Row, Polk Street and Autumn Drive
before backtracking toward the plantation. Registration fees
are $20 online and $25 on race day.
CONTACT: GIRLSONTHERUNHT.ORG, 985.876.3536
Reindeer Run & RompSATURDAY, DEC. 12, 9 A.M.
WHERE: Riverwalks Spanish Plaza, New Orleans
DETAILS: The Downtown Development District presents its
annual holiday fun run for kids on Canal Street. Rudolph,
Santa and friends will jingle their bells at the start of the race.
Participants will receive antlers, a race shirt and a bag of holi-
day goodies. After the race, romp around the Riverwalks
Spanish Plaza and practice yoga, take pictures with Santa and
play reindeer games. Registration fees are $12, and registration
begins at 8 A.M.
CONTACT: ACTIVE.COM
The Ross Mullooly Project Outrunning CancerSATURDAY, DEC. 12, 10:30 A.M.
WHERE: Courthouse Square, Houma
DETAILS: This 5K and fun run benefits the Ross Mullooly Project,
a non-profit named in honor of the Houma native, supports
cancer patients and their families. Free food and drinks are
provided with live music by Dulac Smack. Registration is $15
for children ages 12 and under participating in the fun run,
and $20 for the 5K.
CONTACT: ACTIVE.COM, 985.876.6070 POV
WANT US TO INCLUDE YOUR EVENT IN OUR CALENDAR?Shoot an email to [email protected] and well help spread the word.
WHATSSHAKIN
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64 POINT OF VUE LOCAL VUE DECEMBER 2015
JANELL PARFAIT
TELLME WHY
We start asking Why? at a very young age. And, frankly, we never seem to grow out of the habit. So ... in the spirit of being inquisitive, we decided to keep on asking and searching for answers to some of lifes most perplexing questions.
Why is it called soccer in America, but football everywhere else?Everyones favorite game of moving-the-ball-from-one-side-
to-the-other-without-dying has gone through an evolution of
rules, regulations and name changes for centuries. Most modern
versions of football are believed to have begun in 12th century
England. However, the game was so violent and unregulated that
kings actually banned it.
Football reemerged in the early 1800s with actual rules this
time and became known as association football. Soccer is
simply a clipping from the word association and was used to
differentiate it from rugby football. Soon, both sports grabbed the
attention of American universities. Harvard developed their own
style of football with rugby-style rules, which eventually won
over the other schools. The U.S. adopted the British terminologies
for these sports soccer for feet, football for hands while Britain
ultimately dropped the word soccer entirely to distinguish
themselves from the U.S.
Why do vultures fly in circles?Common knowledge tells us a venue of vultures will fly in
a circle formation if something below them is dead or dy-
ing. Unfortunately, our school system has failed us.
In 2012, Brazilian ornithologists surveyed black vulture
and turkey vulture populations near six thermal power
plants. The ornithologists concluded that vultures use artifi-
cial thermals as a way to gain elevation during flight as they
travel from feeding sites to roosts. The largest number of
birds congregated at the plants during the late afternoon. So
if you see vultures circling overhead, dont start questioning
your mortality! You could just be near a power plant.
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66 POINT OF VUE LOCAL VUE DECEMBER 2015
JANELL PARFAIT
TELLME WHY
Why does Christmas take place on Dec. 25?Nicholas 12:25-28 says, 25 And lo the
infant Christ was totally born on Dec. 25. 26 Even though the Gregorian calendar
hasnt been invented yet. 27 In fact, given
the time period, were still using the
Julian calendar. 28 But by using context
clues in the Luke passages, we can deter-
mine that Jesus wasnt born in the winter
at all [shepherds wouldnt be out and
about with their flocks on a cold winter
night anyway].
Ok that might not have been said, but
what did occur between Dec. 17-25 was
Saturnalia, a weeklong festival to honor
Saturn, the god of harvest. During Satur-
nalia, restrictions were relaxed: gambling
was permitted, slaves enjoyed some
down time, gifts were exchanged, public
nudity was rampant and rape and hu-
man sacrifice was A-OK! By the 4th cen-
tury, Christian leaders converted Romes
pagan population, who were willing to
have their holidays transformed into
Christian ones. In the end, Christmas is
Saturnalia under new management. POV
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Clinic
Board CertifiedJames F. Donnell, M.D., F.A.C.O.G.
Dr. Kristin Fortier, N.P.
Personalized Obstetrical& Gynecological Care
Happy HolidaysHappy Holidays985-876-1714
1007 Belanger St., Houma, LA 70360
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68 POINT OF VUE LOCAL VUE DECEMBER 2015
As soon as the creamy concoction that is eggnog hits the shelves for the first time in a Christmas season, most of the bottles are quickly swiped from store shelves. Americans
love the rich, decadent drink, perhaps dashed with a bit of
booze, even if it is the notoriously unhealthy sip of the season.
Each year, nationwide consumption steadily teeters some-
where near 100 million gallons of the sugary sweet beverage,
according to dairy marketing research by the University of
Wisconsin. And thats just in the two months when the drink is
sold in stores. Lets take a closer look at the finer details of the
holidays signature sip:
Eggnog is a descendent of Posset, a medieval non-egg, hot
milk libation loaded with ale, wine or something similar.
Americans had easy access to booze, dairy and chickens,
quickly rendering todays classic.
Whats nog anyway? Its actually a shortened version of
noggin, a small wooden cup used to serve ale.
George Washington was a huge nogger. He was known to
serve it at any occasion with a blend of whiskey, rum and
sherry.
In 1826, a riot ensued at West Point when whiskey was
smuggled into the academy and used to make eggnog for
a party that quickly got out of hand.
Malaria fever? Dysentery? Medical texts in the 1800s
recommended eggnog for a host of issues.
Sip a few of these over the course of a holiday party and
youll quickly agree with this nickname. In the 1932 book Cold
Comfort Farm, one of the main characters whips up a Hells
Angel, an early version of todays beloved sip. POV
Nuggets about Nog
TIMEOUT
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70 POINT OF VUE LOCAL VUE DECEMBER 2015
We might no
t know everythin
g about the
mysterious man i
n the red suit, bu
t as it
turns out, young
sters might have
all the secrets ab
out
how Santa tackle
s the big day tha
t is Christmas Eve
.
PoV recently sat down with the P
re-K students at
St. Bernadette Catholic School to
pick their brains
about what the holiday is really a
ll about. From Santas
real age to how he accomplishes
such a gift-giving
feat, the little ones know everyth
ing about how the
holiday magic is created.
How old do you think Santa Claus is?
7. TRACE
AUBREY
COLTO
N
GAB
RIEL
LE
MATT
HEW
MAUREE
CHANNING CANDIES
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How many cookies does Santa eat on Christmas Eve?
2. BRAYDEN
He eats em all ... 20.
KAYLIN
Why doesnt Santa Claus shave his beard?
MADILYN
Because hes Santa Claus!
Should Santa Claus forgive those on the naughty list?
Thats a big list. DARCEY
He should forgive them and give them
presents. BRAYDEN
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72 POINT OF VUE LOCAL VUE DECEMBER 2015
CAMTON
What reindeer games was Rudolph not allowed to play?
Tick Tac Toe.
How does Santa Claus make it to every boy and girls house in one night?
HAYLIE
The reindeers fly!HAYES
PARK
ER
BRYANNA
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What gift would you bring to the Baby Jesus?
A dog. GIANNA
How do we get to the North Pole?
With a sleigh. It flies really
fast. AVA
You cant get to the North Pole because
its in the sky. LUKE
Who are Jesus mom and dad?
Mary. MADILYN
Santa Claus. LUKE
LILY
WYATTAD
DISON
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MerryChristmasfrom
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76 POINT OF VUE LOCAL VUE DECEMBER 2015
Christmas dinner is steeped in family traditions. Should the meal include turkey or ham or, maybe, in south Louisiana, even seafood?
At Chef Randy Cheramies home, nothing says Christ-
mas like beef. The director of the Chef John Folse Culi-
nary Institute at Nicholls State University shared a few
holiday favorites.
In my family, we did turkey with all the trimmings
cranberry sauce, cornbread dressing, candied yams,
smothered greens, peas with pearl onions and pecan pie
with Chantilly sauce for Thanksgiving, he recalls. But
for Christmas, a standing rib-rack of beef was the center-
piece.
Here are the recipes Chef Cheramie prepared last
Christmas. It was memorable, too, if I do say so myself,
he says.
P R I M E DF O R M E M O R I E S
MANDY LENS PHOTOGRAPHY
SHELL ARMSTRONG
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78 POINT OF VUE LOCAL VUE DECEMBER 2015
P R I M E R I B D I N N E R F O R C H R I S T M A S
HOW TO MAKE ITWHAT YOULL NEED
1 bone-in prime rib beef roast, 3 ribs, about 6 pounds
5 garlic cloves, smashed1/4 cup grated fresh or prepared
horseradishLeaves from 2 fresh rosemary
sprigsLeaves from 4 fresh thyme sprigs1/2 cup kosher salt1/4 cup freshly ground black
pepper1/2 cup extra-virgin olive oil1/2 cup dry white wine1 T. all-purpose flou2 cups canned chicken or beef
broth
Preheat the oven to 350 degrees F.
Lay the beef in a large roasting pan with the
bone side down. (The ribs act as a natural roasting
rack.) In a small bowl, mash together the garlic,
horseradish, rosemary, thyme, salt, pepper, and
olive oil to make a paste. Massage the paste gener-
ously over the entire roast. Put the pan in the
oven and roast the beef until the internal tem-
perature of the meat registers 125 degrees F on an
instant-read thermometer (medium-rare), 1 1/2 to
2 hours. Remove the beef to a carving board and
let it rest for 20 minutes before carving.
Pour off some of the pan drippings and place
pan on stovetop over medium-high heat.
Add the white wine and bring to a simmer,
scraping the bits on the bottom of the pan. Reduce
the wine by half. Whisk in the flour, then add the
broth and continue to cook, whisking until sauce
thickens into a gravy, about 10 minutes.
SERVES 6 TO 8
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80 POINT OF VUE LOCAL VUE DECEMBER 2015
S C A L L O P E D P O T A T O G R A T I N
2 cups heavy cream1 sprig fresh thyme4 garlic cloves, chopped1/2 t. ground nutmegButter4 russet potatoes, peeled
and cut into 1/8-inch thick slices
Salt and freshly ground black pepper
1 cup grated Parmesan, plus more for broiling
Preheat the oven to 375 degrees F.
In a saucepan, heat up the cream
with a sprig of thyme, chopped
garlic and nutmeg.
While cream is heating up, butter
a casserole dish. Place a layer of
potato in an overlapping pattern
and season with salt and pepper.
Remove cream from heat, then
pour a little over the potatoes. Top
with some grated Parmesan. Make
2 more layers. Bake, uncovered, for
45 minutes. Sprinkle some more
Parmesan and broil until cheese
browns, about 5 minutes.
HOW TO MAKE ITWHAT YOULL NEED
ROASTED RED ONIONS WITH BU TTER , HONEY, AND BALSAMIC VINEGAR
6 T. butter3 T. balsamic vinegar1/2 cup honey1/2 bunch fresh thymeSalt and freshly ground
black pepper4 red onions, halved
Preheat the oven to 350 degrees F.
Combine the butter, vinegar,
honey, thyme, salt, and pepper in a
small saucepan over medium heat.
Bring to a simmer and cook for 1
minute to reduce slightly. Place
the onions, cut sides up, in a single
layer on a baking pan. Drizzle the
butter-vinegar mixture over and
roast until soft and slightly cara-
melized, about 45 minutes.
HOW TO MAKE ITWHAT YOULL NEED
6 SERVINGS
SERVES 6 TO 8
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82 POINT OF VUE LOCAL VUE DECEMBER 2015
G R E E N B E A N C A S S E R O L E
HOW TO MAKE IT
WHAT YOULL NEED
3 lbs. green beansKosher salt and freshly ground black pepper3 T. butter1 small loaf crusty bread3 T. chopped fresh chives3 T. chopped fresh thyme leaves1 T. chopped fresh rosemary leaves4 T. freshly grated Parmesan5 T. extra-virgin olive oil2 lbs. mixed mushrooms (such as button,
cremini, shiitake), sliced2 shallots, sliced1 cup heavy cream
Bring a large pot of water to a boil; add
a big pinch of salt and the green beans.
Cook for about 5 minutes, the beans
should still be crisp, they will be cooked
more in the oven. Drain them and set
aside. Butter a baking dish large enough
to hold the green beans with 1 table-
spoon butter and set aside.
Heat the oven to 375 degrees F.
Tear the bread into 1-inch pieces, put
them into a bowl, and add 1 tablespoon
chives, 1 tablespoon thyme, 1 tablespoon
rosemary, 2 tablespoons Parmesan, and
3 tablespoons olive oil. Stir well to coat
and spread onto a baking sheet. Bake just
until the bread just starts to turn golden,
about 10 minutes. Remove from the oven
and set aside.
Meanwhile, melt the remaining but-
ter and olive oil in a large skillet over
medium heat. Add the mushrooms and
shallots, season with salt and pepper,
and cook until the mushrooms have
released their liquid, about 10 min-
utes. Pour in the heavy cream, add the
remaining thyme and chives, and cook for
another 5 minutes. Add the green beans
and stir well. Put the green bean mixture
into the prepared baking dish, top with the
croutons, and sprinkle on the remaining
Parmesan. Bake until everything is hot and
bubbling, about 20 to 25 minutes. POV
SERVES 8 TO 10
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84 POINT OF VUE EXPERT VUE DECEMBER 2015
Of Course There Will Be Leftovers
Debbie Melvin, M.S., C.F.C.S., is a former extension agent for the LSU AgCenter. She specializes in nutrition.
DEBBIE MELVIN
LIVINGWELL
Parties, family dinners and other gatherings where food is served are all part of the holiday cheer. Since the cooking duties are often shared, people bring their holiday meal contribu-
tions with them. And always there are leftovers.
Consequently, prepared foods are sent home with everyone who
attends the eating event, even if it is a party.
Much can be said about the food safety infractions during food
preparation, but many of the opportunities for foodborne illness
occur after the food has been served and eaten the first time.
According to the USDA, there is a window of time during which
we need to take care of those quantities of food left over. That
window is only two hours, and the clock starts ticking once food is
removed from heat or the cool of the refrigerator.
Im all for conversation and visiting, but try not to linger over the
dinner table any longer than necessary. Continue the chatting as
you lead the way, deboning the turkey and packing the refrigerator
with the excess meats, vegetables, starches, pies and even cut
vegetables. So that no one will feel like they are being presumptu-
ous, encourage guests to bring individual divided plates that can
be filled for future microwavable quick meals, making sure every-
thing inside can be safely microwaved.
In other words, dont include foods like potato salad, green salad
or breads.
Avoid densely packing foods like rice dressing in large containers
to bring home. Instead, lightly fill shallow plastic containers,
no more than 4 inches thick, so they will cool quickly when
refrigerated.
Some things can be put in freezer zipper-type bags for bringing
home. Again, carry it on ice if you have a distance to travel.
Primarily, be cautious of the old holiday habit of covering or
wrapping everything and leaving it on the stove for a meal many
hours later. Some toxins can survive the reheating of the food.
USDA issues another time limit for consumption of most refrig-
erated holiday leftovers four days, except gravy, which is two
days. So if you dont eat those filled divided plates you brought
home, remove the cover and press a piece of plastic wrap tightly
across the food before re-covering and freezing. This will prevent
ice crystals from forming on top of the food in the airspace. Eat
within the month for best quality and flavor.
Unfortunately, potato salad and any mayonnaise-contain-
ing foods do not freeze well.
Package leftover turkey in chicken broth and place in an
airtight container. Use within six months. Most frozen ham
should be consumed within 1-2 months for best quality.
It tends to become rancid and the texture changes when
stored longer.
Most individually packaged leftovers such as dressing,
cooked vegetables and other meats have a freezer life of a
month for best quality.
Pies, except for pecan and fruit pies, like apple, do not
freeze well. Individual cake slices freeze and defrost well,
even if iced. Use within a couple of months.
Any properly handled food that is suitable for freezing
will continue to be safe in your freezer. Keeping it longer
than the recommended storage times will simply affect the
quality.
So why even bother? Whats the big deal? Foodborne
illness can strike within hours or even days of eating a con-
taminated food. Most people will write it off as a bug or vi-
rus going around, and most healthy people will get over it
within 24 hours. Some bouts can be worse than others with
symptoms lasting longer. But it can be severe and even
life-threatening for someone with a weakened immune sys-
tem due to cancer, diabetes or other chronic illness, or for
those who are on medications to treat rheumatoid arthritis.
Pregnant women, the elderly, infants and young children
are most at risk. Its just not worth taking a chance in my
opinion.
So stay safe and eat healthy! You want to be ready for
the next opportunity to do it all over again New Years
Eve! POV
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Just Mercy: A Story of Justice and Redemption BY BRYAN STEVENSON
Carlos Crockett is the reference librarian at the Terrebonne Parish Main Library.
MYTPL.ORG
CARLOS CROCKETT
CHECKIT OUT
Bryan Stevenson is beating the drums for justice and advocat-ing for the need to reform Americas
criminal justice system.
Stevenson is the author of the book,
Just Mercy: A