what now magazine | december 2015

INSPIRATION FROM WITHIN A VISIT TO OLD ESTATE ON EAST SEVENTH STREET IN THIBODAUX | PG 11

O CHRISTMAS TREE | PG 17OPERATION FULL PANTRY | PG 24

DECEMBER 2015

2 WHAT NOW | N o v embe r 2 015

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5WHATNOWMAG . c om

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GONE IN THE BLINK OF AN EYE

EDITOR’S NOTE

I t seems 2015 happened in the blink of an eye. There are many great people we’ve featured

and met with throughout this year and we appreciate them letting us showcase their stories, organization, business, talents, and events.

We have some talented individuals you will read about in this issue. Our cover story features Jerome Boudreaux of Old Estate in Thibodaux. See how his business flourished through his passion and talents. You’ll also run across our feature on Operation Full Pantry where your own friends, family, community, and heck, even you, may be associated with during the holiday season. We have plenty to be thankful for throughout the year and thank this organization for their service to our community.

Have you seen all of the different ways people decorate their Christmas trees nowadays? Find out from two local tree decorators what the secrets are for keeping your tree happy, healthy, and balanced! You will also read about Cristiano’s Lounge, a local

hot spot in Houma, as well as Team Ory - a great group of people helping local patients fight cancer by fundraising through athletic events!

These are great stories to close out 2015 as we blink once again to greet January 2016. We would like to take this time to thank all of our loyal readers and especially thank our advertisers for supporting us in our endeavor to bring local feel good features and events to you. Also, a special thank you to the columnists and writers in What Now Magazine. Your time and dedication to this publication and your work stands out and we couldn’t have done it without you.

We hope you enjoy our December 2015 issue of What Now Magazine. See you all next year!

Ben Jones Jr, Editor

@sirbenjaminjr

7WHATNOWMAG . c om

EDITOR’S NOTE

LEADING YOU

TO THE CLOSING TABLE

CASSIE RODRIGUE BRAUD, ESQ. AND WOODY FALGOUST, ESQ.REAL ESTATE • ESTATE PLANNING

PERSONAL INJURY • SELECTIVE LITIGATION

For theHolidays

Downtown Thibodaux

9WHATNOWMAG . c om

PUBLISHERS + EDITORSBen Jones Jr

Cody J . B lanchard

CONTRIBUTING WRITERSBr i t tney Cour teaux , He len Zer ingue

Ce les te Rober ts Bergeron , E l i se LeBoeuf

CONTRIBUTING COLUMNISTSGinger Gauber t , Todd Kennedy ,

N ik i Landry , Ka ther ine Toups , Jasmine R ichard

ACCOUNT MANAGERSKara DomangueTy le r Ga l jour

EXECUTIVE DESIGNEREmi ly Knob loch

PHOTOGRAPHYJacob Jenn ings

COLUMNIST PHOTOGRAPHYJu l iana Penn ison

D EC EMBER 2015VOLUME 3 | I SSUE 12

Copyright © 2015 by Fathom Media, LLC.All rights reserved.

Reproduction in whole or in part withoutpermission is strictly prohibited.

BUSINESS ADDRESSFathom Media, LLC

985.441.7073P.O. Box 5702 | 1214 Canal Boulevard

Thibodaux, LA 70302

What Now 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 What Now Magazine are those of the authors and do not necessarily represent the opinions of Fathom Media, our

employees or any of our advertisers.

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11WHATNOWMAG . c om

INSPIRATION FROM WITHIN

COVER STORY

WRITTEN BY | BR ITTNEY COURTEAUX , ASS ISTED BY HELEN ZERINGUE

E stablished in 1989, Old Estate Art Gallery, owned by Jerome Boudreaux, is every shoppers dream. Located on East Seventh

Street in historic downtown Thibodaux near St. Joseph Cathedral, Old Estate offers customers stylish and unique accessories in home decor, fine gifts, and furnishings.

FROM THE BEGINNINGBoudreaux, the son of a restauranteur/cattle farmer and artist,

realized that his appreciation for fine art would also become a rewarding career, and he was quick to tell anyone that he couldn’t imagine ever doing anything else. After graduating from high school, Boudreaux enrolled in art at Nicholls State University. He later transferred to Louisiana State University in Baton Rouge to pursue a degree in Landscape Architecture. While attending LSU, Boudreaux worked at an art gallery and antique shop, where he learned custom framing, and quickly developed an appetite for art. He eventually moved back to Thibodaux and worked alongside his mother, a well-known local artist, at her art studio. Boudreaux’s entrepreneurial aspirations evolved as he began custom framing and acquiring antiques for his clients. He describes the process of French matting, which entails using watercolor panels and inks as tedious, but states the completed process is a work of art in itself. Boudreaux’s client base between Baton Rouge and Thibodaux flourished, and he quickly realized that it was time to expand. His older brother and sister in law, owners of House of Fashion, located next to what is now known as Old Estate, pitched an idea of expansion. At the time, the location was occupied by studio apartments, and the condition and layout of the location did not dissuade Boudreaux from expanding. He leased one apartment, and turned one half into a studio, and the other, into his workshop.

From there, he continued to lease parts of the property until he gained complete ownership of what is now Old Estate. The shop contained antiques, fine art, and lamps during its establishment, along with custom framing. Boudreaux acknowledges his early success and expansion came via a referral for a large job. He was approached by local and well-known interior designer, Marie Falgoust, to apply his skills and custom framing for a job that would require additional help. Boudreaux is quick to credit Falgoust, and says, “because of her support, advice, and encouragement, my business expanded.”

THE ART OF THE EXPANSIONAs business flourished, and Boudreaux’s desire to have a store

that would incorporate sophisticated and stylish furnishings, along with unique accessories, he decided that a “complete transition” was in order. He explored markets and transitioned Old Estate into a haven where customers could blend new and upcoming trends into their homes. Fine art, paintings, stylish accent pieces, and accessories soon adorned the walls and spaces of Old Estate. “I filled the store with furnishings and accessories that would have meaning or spark memories for my customers, and help them complete their homes.” Boudreaux believes “that a home should tell a story about its owners and their families.” He travels around the country several times a year to find accessories, furnishings, and fine gifts for his customers. Although antiques were a large part of the store in the beginning, Boudreaux shops for unique pieces at clients’ requests. Old Estate also offers consulting and assists clients with home decorating and placement of furnishings and decorative items.


DESIGN TEAMThe showrooms at Old Estate display embellished and

decorative furnishings that are put together by Boudreaux and his design team. With an eye for detail, an appreciation of art, and a mindset of classic pieces that clients can appreciate for years to come, Boudreaux and his team carefully coordinate the showrooms into stunning displays shown in the pictures. Among the designers is local artist, Lisa Papa. She too has an eye for design and also creates one-of-a-kind floral arrangements for clients. Cindy Griffin is another among the design team at Old Estate. In addition to managing The Bayou Playhouse, Griffin’s talents enhance the ambience of custom decor at Old Estate. Glenda Scott and Greg Hayes are two former art students of Nicholls State University; they employ their art education and appreciation in the shop as well. Karen Robichaux, who has been with Boudreaux from the beginning, completes his team with dual duties as store manager, and traveling with Boudreaux to market to carefully select items for clients and the store. The variety on Boudreaux’s team allows clients an array of different design schemes and pieces to choose from when shopping at Old Estate. Collectively, Boudreaux and his

abundantly talented team, assist clients in creating and enhancing their homes and businesses.

HAND-PICKED ABROADOver the years, Boudreaux became an avid supporter of the art

program at Nicholls State University. Several years ago, Boudreaux traveled abroad with the Nicholls Art Department and envisioned a program that would assist students pursuing a career in art. Art Works, a fundraiser established for the NSU Art Department, was created to assist students with scholarships for travel and study abroad. In addition, Art Works provides scholarships and funding for supplies and equipment, and allows students to also apply for mini grants to aid student development. Boudreaux enjoys traveling abroad along with the art department and students. When discussing his travels abroad, he says, “I love seeing how upcoming artists are inspired by [world-renowned] artists.” He and his partner are also truly inspired by different art and designs in foreign counties, and traveling each year enables them to see developments and changes in style. Artists need inspiration, whereas “traveling opens minds to new thoughts and ideas.”


13WHATNOWMAG . c om

COVER STORY

THE HUNT FOR THE RIGHT MERCHANDISE IS AN ADVENTURE.“

Old Estate’s clients benefit from Boudreaux’s travel abroad by having exquisite art work from all over the world adorn the shop walls. Currently, the shop has an original piece that was hand painted, on aged wood—possibly from an old alter—by Greek Orthodox Priest Father Pefkis. This one of a kind piece is available at the store, along with numerous religious pieces of artwork from foreign countries that are handpicked by Boudreaux. He believes his love for religious art is truly inspired by the greatest creator known to man, God.

THE ULTIMATE SHOPPING EXPERIENCEWhen customers enter Old Estate, they immediately experience sensory overload! From the stunning displays that adorn the walls, to the

aroma of splendid fragrant candles, customer’s imaginations run wild. The showrooms are filled with stylish accent pieces and elegant home accessories, along with unique hand finished furniture. Included is a luxurious line of soaps, lotions, perfumes, and room fragrances from Niven Morgan. Throughout the store, fragrant candles from Archipelago, Nouvelle, and K&G fill the air. Old Estate also offers beautiful classic jewelry, including custom antique pendants that are refurbished and strung with cultured pearls. Chandeliers, stylish lamps, and ornate mirrors adorn the walls and ceilings, while chic accent rugs cover the floors. Boudreaux states that, “the hunt for the right merchandise is an adventure.” Often dressed in casual attire and flip-flops, Boudreaux wants shoppers to feel at home. He is always jubilant, and his laughter is contagious throughout the store. His customers are comfortable enough to browse in the stockroom hoping to grab items before they

—JEROME BOUDREAUX


COVER STORY

are displayed. Boudreaux feels fortunate and appreciates his customers. He states, “ I never knew where I would go or what I would do, but I always felt God put the right people in my life and lead me to where I am now.”

WHAT NOW?Currently, the shop is beautifully decorated

for Christmas. Lavish holiday wreaths and swags adorn the walls, and Christmas trees with unique ornaments fill the store. Old Estate offers gifts for all occasions, and gift-wrap is available with all purchases.

Anyone who is interested in shopping at Old Estate can shop during business hours, which are Monday through Friday from 9:00 AM to 5:00 PM and Saturday from 9:00 AM to 1:00 PM. The store is located at 202 East 7th Street in Thibodaux.

Finally, Boudreaux expresses the blessing of loving his career, “Still after 26 years, I love what I do! It is always changing, and I’m always keeping things fresh. Plus I get to visit with people all day!” WN

15WHATNOWMAG . c om

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17WHATNOWMAG . c om

GROW | HOME + GARDEN

O CHRISTMAS TREEN early every restaurant,

department store, shopping mall, and household will have one of the most iconic pieces of the holiday season: a Christmas tree. Whether artificial or an actual evergreen tree, a Christmas tree is a celebrated tradition around the world, and the variety of decorations available allow each family to create a unique centerpiece.

GLOBAL ORIGINS Evergreens have a long

history of inspiring people. Prior to Christianity’s influence, coniferous trees like spruce, pine, and fir filled many homes during the winter season to remind the families of the imminent spring—and even to ward off evil spirits. According to the Encyclopedia Britannica, “[t]he use of evergreen trees, wreaths, and garlands to symbolize eternal life was a custom of the ancient Egyptians, Chinese, and Hebrews. Tree worship was common among the pagan Europeans” (www.britannica.com).

In 16th-century Germany, Christians began to bring evergreens into their homes and decorate them. The citizens of the United States, though, adopted this tradition much later due to strict practices and beliefs regarding anything related to paganism or even celebration, as evidenced in the New England Puritans’ austere Christian observances: “In 1659, the General Court of Massachusetts enacted a law making any observance of December 25 (other than a church service) a penal offense; people were fined for hanging decorations. That stern solemnity continued until the 19th century, when the influx of German and Irish immigrants undermined the Puritan legacy” (www.history.com)

Leave it to royalty to expedite what is considered en vogue: Queen Victoria and her husband, Prince Albert, popularized indoor Christmas trees, and Americans immediately imitated their neighbors across the pond (www.history.com). Welcome a beloved holiday tradition.

WRITTEN BY | CELESTE ROBERTS BERGERON



HOW LOVELY ARE YOUR BRANCHESJennifer C. Smith of T. Baker Smith, LLC, Professional Land

Surveying & Civil Engineering, and Lance Ledet of Lancescaping, LLC, both love to assist people with tree decorating tips.

“When we were little, my family used to always decorate our Christmas tree on Thanksgiving morning while watching the Macy’s Thanksgiving Day parade,” Jennifer recalls. “My mom always loved Christmas decorations; I remember that she and my dad used to make our yard decorations. Right when they were first married, they couldn’t afford decorations, so they would make wooden figures for the yard and felt ornaments for our Christmas tree. We still have and use these decorations today.”

Lance remembers enjoying helping with the Christmas tree. “When I was younger, I would help my mom decorate the tree,” he says. “Decorating a tree is relaxing to me, and it gives me the feeling of instant gratification when I am finished and can look back at what I have accomplished.”

If you plan on putting up a Christmas tree this year, keep the height of the tree and the height of your ceilings in mind. If you want to place a topper on your tree, leave at least 1 foot of space between the top of the tree and your ceiling. “Toppers are the best part of the tree to me,” Lance says. “I do not use a typical tree topper; I combine many picks to make a full top of the tree and one that is a little more extravagant. It really makes a statement.” Jennifer also loves to incorporate picks. “I like to find one large item, put it just below the top of the tree, and decorate around it.”

Smaller trees can command a room’s attention if you place them

on top of something, like a chest, and then place beautiful tree skirt or fabric on top of the stand. If you live in a small house or apartment, you still can enjoy the comforting beauty of a Christmas tree without blocking a walkway or the TV. Pencil trees (the traditional Christmas tree’s slimmer sibling) and small tabletop trees can light up any room with the holiday spirit.

Perhaps the trickiest part of decorating a tree is deciding on a theme or color scheme. Some people enjoy reusing the same ornaments, ribbons, and lights they have enjoyed for years; others prefer to change their tree each year. Jennifer is more traditional in her decorating. “I keep the same theme every year. I have beencollecting Christmas decorations for years, and 85% of them were gifts. I recommend going with what makes you happy. My mom’s tree and decorations are more traditional, with reds and greens. Mine are more non-traditional, with bright pinks, greens, oranges, blues, and yellows.” Lance chooses to create a different look. “I always like to change my theme from year to year. I always start at the top of the tree, and then I work my way down. Doing the top first can help me set the theme of the tree.”

You also do not have to spend thousands of dollars to create the perfect tree. “Wal-Mart, Target, Hobby Lobby, and dollar stores all have good choices,” Jennifer says. “You can also never go wrong with making ornaments. Pinterest and other websites have really good low-cost, do-it-yourself ornaments. My sister recently got married, and for Christmas, I took maps from places she and her husband have traveled together and made ornaments with them. They were all unique, cute, very cost-effective, and meaningful.”


19WHATNOWMAG . c om

SAFE TIDINGSBefore strings of lights tucked themselves around Christmas trees, many people used candles. Legend holds

that Martin Luther, the famous theologian who authored the Ninety-Five Theses, was inspired by the twinkle of the stars in the night sky through the branches of the trees outside, and he wanted to imitate nature indoors. Fortunately, most people no longer use candles because they are a fire hazard (a hospital in Chicago burned down in 1885 due to candles on a Christmas tree!). While you are setting up your Christmas tree, take precautions to avoid accidents. “Make sure your tree is well-secured to the base,” Lance warns. “Try to prevent ornaments and picks from hanging below the bottom branches. Make sure that you are standing on a sturdy step stool or chair when decorating a taller tree. I fell into my family’s tree as a child because I was standing on a swivel chair; I made an imprint of myself on the tree!” “I wrap every ornament on my tree, garlands, and wreathes instead of just letting them hang,” Jennifer adds. “This secures the ornaments if there is an accident and a tree falls over. Everything stays on the tree, and it limits the amount of damage.”

WHAT NOW?Jennifer uses her tree-decorating time to unwind. “For me, it is a stress reliever. I normally put on a movie,

Christmas music, or just music in the background and start decorating. I enjoy starting with just a tree or garland and seeing how it can transform into something beautiful.” “Christmas is my favorite time of year,” Lance says. “To me, it is just a happy time for all family and friends to get together. Have fun when decorating your tree!”Whether you decide to decorate your home with an elaborate Christmas tree or simply place a few trinkets here and there, keep your holiday merry and bright with your loved ones.WN

I ALWAYS START AT THE TOP OF THE TREE, AND THEN I WORK MY WAY DOWN. DOING THE TOP

FIRST CAN HELP ME SET THE THEME OF THE TREE.—LANCE LEDET

“



W ith the holidays in full swing and an ever-growing to-do list, having overnight guests can leave you in a state of panic. Here

are a few things to consider when preparing your home for guests, and to help ease your mind during the holiday season.

The most important step for welcoming any guest into your home is to give them a comfortable space and privacy. Outfit your guest’s bedroom with clean bedding, extra blankets, and stock their nightstand with the essentials. You want to have the basics covered so your guest has to ask or search for very little during their stay.

Adding fresh flowers to your home goes a long way to making your home feel instantly pulled together. It’s easy to find inexpensive bouquets in local grocery stores. Place a vase on your dining table, and add one to your guest’s room. Another good idea is to bring in live plants. They add color and life to your rooms and as a bonus can improve your air quality.

Make a quick trip to the grocery store to ensure that you have all the snack, liquor, and breakfast necessities. Buy food items that take little to no preparation. Ensure you have a well stocked bar, and make sure to have your guest’s drink of choice on hand. Don’t forget all of the essentials for coffee or tea making.

Make sure your home is clean, fresh, and clutter-free. If you don’t have time to clean, you can always hire someone for the occasion. The best part about cleaning your house for your guests is that you can enjoy the benefits as well. Make sure it smells the part. People often feel that if they disclose their home’s problem areas, that their guest won’t secretly judge them. Most of the time, your guest wouldn’t even notice what you deem deficient, and it doesn’t make for a nice first impression. Do your best to make your guest feel welcome and comfortable, and they will only notice the lovely parts of you and your home.

Niki Landry is the owner of Niki Landry Art & Design specializing in residential interiors. For more information or samples of her work please visit www.nikilandry.com.WN

PREPARING YOUR HOME FOR HOLIDAY GUESTSCOLUMN WRITTEN BY | N IK I LANDRY

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21WHATNOWMAG . c om


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25WHATNOWMAG . c om

K risty Hebert-Graham noticed how many people in Terrebonne and Lafourche Parishes did not have the basic necessities so many of us take for granted. “It is

important to me that we take care of our own. As food pantries struggle to meet an increasing demand in our community, I felt the need to bring us together to help,” she says. “Fighting the struggle and hunger for those that are close to us in our community is my goal, but I knew taking this on that I could never do it alone.”

CHARITY BEGINS AT HOMEIn 2014, Kristy, a realtor at Town & Country Real Estate, created Operation Full

Pantry with the aid of several volunteers and local businesses. This project is a volunteer and community-based food drive put together to help local men, women, and children in need. After gathering friends who shared the same passion for helping others, Kristy and her group called different businesses and organizations and established the basis for Operation Full Pantry in less than three weeks. “Last year’s turnout was huge. We would have never guessed with the short amount of time we had to plan that so many people would have shown up to donate. The amount of support, generosity, and people who became involved to help was one of the most beautiful moments to watch in my life,” Kristy says. “I was astonished at how many people jumped up to help and get involved.”

On Saturday, December 19th, Operation Full Pantry will operate in downtown Houma for its second year. Businesses in downtown that have offered to set up donation bins will run specials prior to the event or during the day of the event in return for donated items. For example, Cristiano Ristorante will feature a promotion called “Put a Cork in Hunger” from November 18th until December 18th. A magnum wine bottle will be filled with corks in the lounge. Guests will be able to guess the quantity of corks for a $5 donation and will be entered to win a $100 gift card. The rest of the money collected will go to Operation Full Pantry. Funktion Salon will offer 10% off product sales at the salon in exchange for donated items, and you can earn a gift card to the salon with 10 or more donated items. People who donate may also enter their names into a drawing for a gift basket.

Last year, the donations benefitted The Haven and MacDonell Children’s Services. “Each year, the board of directors for Operation Full Pantry gets together to decide where all of the items collected will be donated to,” Kristy explains. “We get letters, e-mails, and calls all year from organizations telling us their needs and asking for our help. Where it becomes tough is not only choosing but finding out how many people in our community are in so much need. After sitting down for a couple of hours and listening to the organizations’ stories, my first response was to feel grateful for everything my family and I have. My next response was to call my good friend and board member, Jonathan Foret, and say, ‘I don’t think I’m cut out for this!’ I was so overwhelmed and saddened at all of the stories of so many people in so much need. My first thought was, ‘There’s so many. How do we help them all?’ Jonathan quickly reminded me why I made the decision to do this and how much we were helping. And he was right!”

Although each charity may request specific items, non-perishable foods are always needed. “After choosing where our donations go, we put out a list of things needed that is given to us by each organization and charity we are giving to. We call it our ‘grocery

EXPER IENCE | CU L TURE

OPERATION FULL PANTRYWRITTEN BY | BR ITTNEY COURTEAUX


list,’” explains Kristy. “But the necessities are always the same every year: any non-perishable food items, tooth brushes, tooth paste, baby formula, baby diapers, baby food, and similar items.”

The volunteers then bring the donations to the charities the day after Operation Full Pantry. “The day after Operation Full Pantry’s event is our favorite day,” Kristy says. “It’s the day we get to drop off all the items we have collected. It’s the day we get to see all those smiling thankful faces of the people we’re helping. It’s the part where we all take a deep breath and realize that all the hard work and preparation was worth it.”

WHAT NOW?You can stop by the several businesses that are involved

in this event and drop off your donations: Cristiano Ristorante, Funktion Salon, JuJu’s, The Duke, The Boxer & the Barrel, J L Salon, bremly, Roots2Rise, The Brick House Tavern, the Bayou Regional Arts Council, Bar Roussell, the Folk Life Center, Serving Houma, St. Matthew’s Episcopal School, Urban Loft, and Salon Rubicon. More businesses are expected to join. The main drop-off location will be located on the corner of Goode Street and Belanger Street.

“Donated trailers and box trucks will be parked, and our beautiful volunteers will be waiting to help you unload your donations,” Kristy says.

Visit Operation Full Pantry’s Website (www.operationfullpantry.com) and Facebook page (Operation Full Pantry) to keep up with announcements involving the charities that will receive the donations, the list of non-perishable foods and personal care items, and the businesses with drop-off boxes and specials. You can contact Kristy Hebert-Graham with any questions about the event or how you can volunteer at [email protected].

Assurance Financial is the proud main sponsor of the 2015 Operation Full Pantry. WN



FIGHTING THE STRUGGLE AND HUNGER FOR THOSE THAT ARE CLOSE TO US IN OUR

COMMUNITY IS MY GOAL, BUT I KNEW TAKING THIS ON THAT I

COULD NEVER DO IT ALONE.

“—KRISTY HEBERT-GRAHAM

27WHATNOWMAG . c om

EXPERIENCE COLUMN TITLE TITLE TITLE

D o you ever think about what your things are made of? How about why you don’t taste the metal of your spoon when you

eat soup or why melted sand turns translucent? The infrastructure of our modern world is made up of materials such as concrete, glass, and metals. Atoms make up the foundation of materials and there are different reactions when dealing with differing chemical structures. Nylon stockings, vinyl records, silicone rubber used in construction…So many substances that make our lives better or safer in some way, some with strange side effects, remain mysterious to us. Mark Miodownik, Professor of Materials and Society at University College London and the Director of the UCL Institute of Making succeeds in Stuff Matters to tell of the inner workings of our stuff and he does so in a way that makes you want to keep reading. Materials scientists emphasize how the history of a material influences its structure, properties and performance in order to advance research in fields such as nanotechnology, biomaterials, and metallurgy. Miodownik was chosen by The Times as one of the top 100 most influential scientists in the UK. He does a good job of not only explaining how certain materials were discovered and manufactured, but also how and why they matter.

Our lives would be different without discoveries that made certain important products possible. Film would have been impossible without celluloid, a combustible plastic. Without that discovery, we might live in a world without photographs or movies. Metal cutlery has a transparent layer of chromium oxide so your tongue

never actually touches the metal and your saliva cannot react with it. Porcelain gets its toughness and translucency from a mixture of white clay, feldspar and quartz combined at high temperatures. The Chinese created beautiful porcelains with their secret methods but disliked the aesthetics of glass, which most likely led to their shortcomings in the scientific revolution. Most characteristics of any given glass, such as colors or hardness, are attributable to metallic oxides. Borosilicate glass (made with boron) has been a primary choice for research and industry because of its low thermal expansion, high surface strength, and its high resistance to acids, salt solutions, and organic substances.

The research is based in materials science— a field of chemistry, physics, and engineering. The topics are especially relevant because they pertain to items we use in our everyday lives, making it a very interesting read. And though hard science is used, Miodownik uses accessible prose so that the concepts are easily understood even by the layman. The book is separated into eleven chapters, one being just on chocolate and its complexities. You can even read why chocolate is better than kissing. If you are looking for interesting nonfiction that will make you smarter about the world you live in, you should check this book out. I recommend it to anyone who is naturally curious. Jasmine is a Technology and Media Librarian at the Lafourche Parish Library. Explore the library at lafourche.org WN

STUFF MATTERS: EXPLORING THE MARVELOUS MATERIALS THAT SHAPE OUR MAN-MADE WORLDCOLUMN WRITTEN BY | JASMINE R ICHARD


THEPAGETURNER


M ike Mills’s quirky Beginners (2010) is best known for Christopher Plummer’s Oscar-nominated performance as a father who

comes out as homosexual at the age of 75. His performance is wonderful (and wonderfully funny), and that story line does work as a great metaphor within the film, but it is far from the center of this delightfully fresh film experience—a movie that has been forgotten all too fast by movie audiences that want something extraordinary in a life full of ordinary.

The film’s heart lies around the budding relationship between Oliver (Ewan Macgregor), a graphic artist who is scared of commitment, and the French actress he meets at a party, Anna (Mélanie Laurent, of Inglorious Basterds fame). This may well be Macgregor’s best performance, and Laurent absolutely sizzles—how she hasn’t become one of the best-known actresses of her era I’ll never understand. Her facial expressions alone were worthy of an Oscar. Heck, even the dog gives a great performance (yes, it’s the same dog as The Artist). But, as with Plummer, it isn’t the acting that makes this movie stick.

What this movie is best at is feeling fresh, original, and new. It feels just like the beginning of a relationship; exciting but awkward, hopeful but scary. It isn’t afraid to give us characters that we instinctively like but who aren’t wholly redeemable. It isn’t scared to force us to get to know them slowly, just as one does when one begins dating someone. It isn’t scared to make us feel uncertain and wobbly. This isn’t your

typical Hollywood romance—the characters don’t know if they make a good couple, and neither do we. They hope it works out, and so do we. That’s the best one can hope for.

The camerawork is as quirky as the characters, and their connections are as random as what life throws at us. The editing and the narrator make sure we are constantly reminded that our relationships and interactions are always dominated by how media images teach us to imagine the world, and that films play a big part in that. When Oliver is scared because the relationship doesn’t make him feel like he “thinks it’s supposed to,” we know exactly what he means. In spite of Hollywood’s best efforts, in real life, it never does.

When Oliver chastises his father for accepting a boyfriend that just wants to use him for money and parties, Plummer’s character responds by saying “I spent my whole life waiting for a lion, at 75 I’m not going to complain because I only got a giraffe.” Things don’t always turn out the picture perfect way Hollywood asks us to imagine it, and this Hollywood movie asks us to be ok with that.

It also asks us to be ok with an ending that is really about beginning. It’s taken 90 minutes for Oliver and Ann to be ready to begin. Where they’ll go we’ll never know. And that’s pretty amazing in my opinion..Todd is an assistant professor in English at Nicholls State University. Contact him at [email protected]

BEGINNERS (2010) WRITTEN BY | TODD KENNEDY


SILVER SCREEN

29WHATNOWMAG . c om

GIVE A LITTLE EACH MILE

SILVER SCREEN

WRITTEN BY | BR I TTNEY COURTEAUX

THR IVE | H EA L TH + WEL LNESS

TEAM ORY


W e Members of Team Ory race to the finish line to help defeat the hidden cost that is attached to one’s cancer diagnosis.

The man behind the name, Mike Ory, has been diagnosed with stage 4 malignant melanoma cancer five times in the past five years. With the last diagnosis, came a treatment plan that would require Ory to travel to and from Houston, Texas multiple times a month. As a man with an unselfishness personality, he has taken the news that includes various hidden cost lightly. According to his close friend, Jason Higgins, M.D., never once has Ory asked for pity during his time of suffering. Being the well-rounded gentleman he is known to be, Ory has highly supportive family and friends vowing to help him combat the disease.More than Prayers

Among his family and friends is life-long buddy, Higgins. He had been sitting around one August afternoon thinking of Ory’s situation and circumstances. During the time of consideration, he thought, “There must be something I can provide [in addition to] prayers for my good friend.” Higgins and his wife, Jeanne Higgins, Ph. D. then decided to bring his idea to Ory for further consideration and approval, taking into consideration it would be in his honor.

Meanwhile, Jason had been training for an Ironman race. He had been training for months to compete in Ironman Maryland, which turned into Ironman Louisville after Hurricane Joaquin struck the East Coast. Ironman Louisville, a full Ironman race, consists of the following: 2.4 miles of swimming, 112 miles of biking and 26.2 miles of running. Jason’s goal for the race was to finish between 15 to 17 hours, while enduring the difficulty of Kentucky’s rolling hills.

During training, Jason said, “I could be doing this crazy race for a cause rather than for my own personal gain.” Jason had planned to do the race for a personal goal, and then the idea to race for a cause came to mind as well as his buddy Ory.Ory’s Generosity

Jason and Jeanne had discussed the idea of racing for a cause, and by doing so raising awareness and funds to help their good friend. The two approached Ory with the idea of fundraising that would go to covering hidden cost that include traveling expenses, lost work wages, etc. To raise funds, Jason would race in Ironman races and Team Ory would encourage donors to give a little or a lot per mile. Ory had agreed to the fundraising idea only with one stipulation. The condition “includes helping other cancer patients who aren’t as fortunate as him,” Jason writes when explaining the discussion between him, Jeanne, and Ory. Ory will benefit from the donations, but his thoughtfulness allows other cancer patients in the area to also benefit from the fundraising his friends want to partake in. By no means would Ory allow the fundraising to be ongoing without knowledge that others, facing financial difficulties resulting from a cancer diagnosis, would be assisted as well. With the agreement, Team Ory is born.

TEAM ORY Team Ory may be small, but they are strong with approximately

six members. The racing did not stop in Louisville with Jason. Ory has other family friends, who are now part of Team Ory also racing to the finish line for his cause. Dr. Mark Lahaye and Mathew Block recently raced in Ironman Florida on November 7, 2015. This race


31WHATNOWMAG . c om

is the same as described in which Jason had participated, a full Ironman race. The team plans to continue racing on behalf of Team Ory. Next year, Dr. Lahaye, Block, Robert and Jaime Picciola plan to participate in Ironman Texas 70.3 in Galveston, on April 10, 2016. Other friends also plan to compete in Ironman races on behalf of Team Ory to help their close friend and others with hidden costs health insurance policies do not cover.

As Team Ory has just been created in August, the fundraising is in the beginning stages. For only in the beginning stages, the races and generous donations have raised $30,000 thus far to help cancer patients in the local parishes such as Lafourche and Terrebonne. The team plans to continue fundraising beyond Ironman races. Team Ory has plans for the second phase of fundraising, which will include other events to help raise awareness and funds, such as a crawfish boil, beer fest, or any other type of event that would draw a crowd.

WHAT NOW? Anyone interested in making a difference and helping Team Ory reach its goal can visit www.team-ory.com for more

information. If one is interested in racing in an Ironman race on behalf of Team Ory they should contact Jason or Dr. Lahaye for more information on training. Donors can donate per mile of a race or any amount feasible; any and all donations are appreciated. To participate, one can watch and follow the competitor’s progress using the IronTrac app. One can also find updates on Team-Ory’s Facebook page. It is as simple as, “Give a little each mile…,” to make a difference.WN


I COULD BE DOING THIS CRAZY RACE FOR A CAUSE RATHER THAN FOR MY OWN

PERSONAL GAIN. “ —JASON HIGGINS, M.D.


For the Lamb:Season with salt and pepper sear on all sides. Save the jus from the pan to make a sauce.

For the Pasta: Boil the pasta in salted water until tender. Put the pasta into an ice bath to stop the cooking. Using a ring mold make the pasta into a small cup brushing with melted butter to hold together. Place in the fridge so the cup can hold its shape.

For the Crust:Mix room temp butter, panko breadcrumbs, and finely minced garlic, parsley, and green onion and make into dough. Roll flat and even and place in freezer to be cut later.

For the Vegetables: Blanch the carrots, turnips, and asparagus in salted water. Cut to desired size.

For the Sauce: Using the jus left from the lamb heat in a small sauté pan and add butter and flour to thicken the sauce to the desired texture.

Plate up: Cut the crust to the size of the lamb and place on top. Under a broiler cook until the crust is golden brown. Heat your vegetables in a small saucepan with butter and salt. Pull the pasta out of the fridge and reheat in a 350-degree oven for 5-10 minutes or until warm. Fill you noodle cup with the vegetables in a orderly fashion. Slice the lamb to desired size. Be gentle because the crust is delicate.WN

1 WHOLE LAMB TENDERLOIN

WHOLE LONG BAVETTINE PASTA (BIG MACARONI)

10 BABY CARROTS

1 BUNCH ASPARAGUS

10 BABY TURNIPS

1 SMALL BOX MICRO GREENS (OPTIONAL)

FLOUR

PANKO BREAD CRUMBS

BUTTER

1 SMALL BUNCH PARSLEY

1 SMALL BUNCH GREEN ONION

1 CLOVE GARLIC

SALT AND PEPPER

WHAT’S COOKING? | ROASTED LAMB TENDERLOIN


Logan Parker, a Farmerville, Louisiana native, is a soon-to-be graduate of Nicholls State University with a concentration in Culinary Arts and Business. Logan was chosen as one of thirty-five students from fifteen different countries around the world to participate in a summer externship program at Institute Paul Bocuse in Lyon, France. This program aims to perfect the art of classical French Cuisine. Try out this recipe that Logan has cooked while studying in France.

33WHATNOWMAG . c om

WHAT’S COOKING? | ROASTED LAMB TENDERLOIN


I t’s holiday time! This is the time of year when most of us no longer know what a diet or exercise routine is. Most people believe that

this is when they can give up all of their healthy regimens, but it can be more harmful than you may know. Excess unhealthy eating and drinking over the course of a couple of months during the holiday season, with little to no exercise, can really set you back. Your metabolism slows down, your salt and sugar cravings increase drastically, your energy levels decrease, your quality of sleep gets worse, and your stress increases as well. These are just some of the things that are affected by these binges! Make this holiday season different and stay healthy!

According to the National Institute of Health, holiday eating can result in an extra 1-2 pound weight gain. Over several years, this can really add up and statistics show that most people do not lose this extra weight. The holiday season doesn’t have to be about weight loss, but it also shouldn’t be about weight gain either!

Staying healthy through the holidays does not mean that you can never have a sweet treat or a glass of wine; it just means to focus on moderation of these things. The holidays are a time to celebrate with your family and friends, so focus on the people you get to spend it with rather than food and alcohol! Alcohol also lessens inhibitions and induces overeating – not a good combination when you are trying to stay healthy! It is also important not to restrict yourself from your

absolute favorite foods. If it is something that you only get once or twice a year, go for it! But remember your goals and have only a small portion. It can also be helpful to eat some raw fruits and veggies before you leave to go to a family or friend function so that you don’t eat as much at the party! Load up on the healthy stuff first! Also – exercise! Don’t let the holiday hoorah let you slip on your exercise routine. Any extra calories that you may eat needs to be burned off!

The holidays are also a good time to start thinking about your New Year’s Resolutions. A good template to use is the SMART goal template. For example:

GOAL: STAY HEALTHY THROUGH THE HOLIDAYS! SPECIFIC: Exercise 4 days/weekMEASUREABLE: Maintain weight – weigh once a week!ACHIEVABLE: Only set goals you CAN achieve – example: eating fruits and veggies everyday! REALISTIC: “I will never eat dessert again” – is that realistic? No! Instead, try “I will eat dessert only once a week.”TIME-BASED: Set a time frame for your goals - Halloween through New Year’s!

Be SMART and stay HEALTHY! Katherine is a local certified wellness consultant with Fusion Wellness Solutions. Contact her at [email protected]

LET’S BE SMART THIS HOLIDAY SEASON!WRITTEN BY | KATHERINE TOUPS


JUST FOR THE HEALTH OF IT

35WHATNOWMAG . c om

JUST FOR THE HEALTH OF IT

CREATIVE CUISINE AND WINNING WINES DISTINGUISH HOUMA LOUNGE

“ It’s comfort. It feels like you’re at home.” These are the words Executive Chef, Lindsay Mason

uses to describe the lounge at Cristiano Ristorante, Lounge and Wine Boutique, an upscale Italian restaurant in downtown Houma. Upon entering the lounge, his description really comes to life as guests chatter on comfortable couches and chairs.

“It’s almost like a little retreat to kind of get away from everything,” Mason explains. “It’s a good place to go sit, relax, and have a good time.”

Mason, who has been with Cristiano Ristorante for 10 years, first came in as a sous chef and has been the executive chef of the restaurant for the past 8 years. As the executive chef, Mason

is the one who develops the dishes and the seasonal menu for the restaurant, owned by Cristiano Raffignone and Houma-native Kelly Barker. Patrons of the lounge are able to take full advantage of the entire restaurant menu and dining experience.

Patrons can enjoy 2-4-1 domestic beer and $4 house wines during every LSU and Saints game. This promotion is only offered in the lounge.

EAT.

The osso buco, a dish of braised veal shank with saffron pea risotto, and the pollo, a brie-stuffed chicken breast served with pecan risotto

WRITTEN BY | E L I S E L EBOEUF

I NDULGE | D I N I NG + N I GHT L I F E

EAT, DRINK, AND BE MERRY


INDULGEFEATURE

and savory praline sauce, are among the items on the classic menu that Mason mentions as the restaurant’s signature dishes. “That classic menu includes items that we’ve had throughout the years and are so good that people kept asking for them to be brought back and become part of the menu,” he said.

Several times throughout the year, however, Cristiano Ristorante offers a new seasonal menu that Mason develops based on local and seasonal items. “I’ll sit down and blow through the thousands of ideas in my head. Fifty make it onto a piece of paper,” Mason says of his creative process. After narrowing it down and creating the dishes on paper, Mason takes to the kitchen to develop each dish. “From there, we taste them as a restaurant team and get feedback from each other. We bounce ideas to make it a little bit better and give it that uniqueness to set it off from anywhere else.”

Mason’s favorite dish on the newest seasonal menu, which was introduced in late-November, is marrow bones. Roasted marrow inside a long bone is a delicacy similar to the house favorite osso bucco. “We are serving that with a house made satsuma marmalade, which was really fun to make,” Mason said. He was inspired to make this portion of the dish while watching the movie Paddington, about a marmalade-loving bear, with his kids. He said it is often all

about trying to put together things you’ve seen in different places. “It’s all in everyday life, you know.”

DRINK.A variety of drinks can be enjoyed in the lounge, including a

typical array of liquor, specialty martinis, and other specialty drinks, but it is the wine list that brings this lounge and wine boutique to another level. “We have a very extensive wine list by the glass and by the bottle,” Mason said. “There are many that you won’t be able to find in stores: new stuff to the market and classic ones that are hard to get.”

The wine selection process is a collaborative effort of Cristiano, Executive Chef Mason, Sous Chef (Erin Michot-Rau), General Manager (Cassie Babin), and Assistant Manager (Erica Bacon) - they also attend many tastings throughout the year with different wine makers to sample the latest products on the market. “[They do this] once a week to constantly find new and better things and keep it moving and changing,” Mason explains.

Upscale libations are one of the many signatures of Raffignone and Barker’s restaurants. The sister restaurant to Houma’s critically acclaimed Italian location is Dick and Jenny’s on Tchoupitoulas




37WHATNOWMAG . c om


Street in New Orleans. “The menu is more Louisiana, more southern,” Mason said. “It does have the same eclectic type of decoration, and their bar has nice specialty drinks. They really focus on the mixology there.”

BE MERRY.The decor and the vibe of the lounge are both very eclectic. “You can have ten people watching the game on TV on a low setting,

ten people just drinking, and in the back on the couches a group of eight people hanging out, having a full dinner service,” Mason said of a typical night in the lounge. “It’s really a good little mix.” The artwork throughout the building is also an identifying characteristic of the lounge at Cristiano Ristorante. “We have artwork on display and for sale from local artists, from New Orleans artists, and from Franco [Raffignone’s father], who does paintings in Italy and sends them over,” Mason said. “It is definitely one of the most interesting parts of the restaurant and lounge.” Every Wednesday, the lounge is host to live music either in the lounge itself or in the courtyard connected to the lounge if the weather permits. With a rotating list of musicians including Steve Junot, Josh Garrett, Brennan Trant, and Mark Levron, each week’s headliner is advertised on the Cristiano Ristorante Facebook page. With an upscale dining experience in the restaurant and a casual, laid-back experience in the lounge, Mason recommends the courtyard as his favorite location. “The courtyard would be the best because it’s a mix between both. The courtyard is the restaurant-style service but a little more free, more open, comfortable, and casual. It’s a balance of both worlds.”

WHAT NOW?Cristiano Ristorante, Lounge, and Wine Boutique is open Monday through Thursday from 11:00 AM until 10:00 PM (Lounge is open

from 11:00 AM - close), Friday from 11:00 AM to 11:00 PM (Lounge is open from 11:00 AM - close), Saturday from 5:00 PM - 11:00 PM (Lounge is open from 3:00 PM - close), and on Sunday from 11:00 AM to 2:00 PM (Lounge is open from 11:00 AM to 2:00 PM as well). Sunday also features endless mimosas. You can also enjoy live music at the lounge every Wednesday.WN

IT’S ALMOST LIKE A LITTLE RETREAT TO KIND OF GET AWAY

FROM EVERYTHING.“ —EXECUTIVE CHEF, LINDSAY MASON

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H ello, What Now readers, and welcome to “A Little Taste”! This month, I am reviewing Thibodaux’s newest fine dining

establishment, Foundry on the Bayou. The Foundry during the late 70’s and early 80’s was a frequent haunt of mine. The blockbuster movies Saturday Night Fever and Urban Cowboy shaped the disco and country milieu of The Foundry. From the mechanical bull to the illuminated dance floor, mirrored balls, and 14-foot DJ booth, The Foundry was the “mecca of nightlife” in Thibodaux and surrounding areas. Eventually, The Foundry closed but was reopened in 2011 as a 15,000 square foot multi-purpose facility, featuring a restaurant, three bars, outdoor patio seating, and event hall. To be honest, most of the restaurant’s menu fell way below my expectations; however, in June of 2015, new management and new chefs brought a welcomed renaissance to the 175-year-old historical landmark.

I have had dinner at The Foundry four times since the restaurant underwent its renovation, and I can honestly say that from my first dining experience there, everything about it has been stellar. From the ambiance to the service to the food, nothing has disappointed me. Though the restaurant states the menu to be Italian, the cuisine is actually a melding of Italian with a Creole influence. I welcome a restaurant whose management and chefs offer a more avant-garde approach to the culinary experience, and The Foundry does just that.

As I noted earlier, I have had dinner four times at The Foundry since the restaurant underwent its makeover, so that has afforded me to try a number of the dishes on the new menu. Dinner begins with an amuse-bouche of bruschetta topped with cheese and herbs—give me more! The crispy Duck Foundry, an entire half deglazed with a raspberry reduction and served over wild rice and fresh spinach with toasted pecans and bacon, is incredible as well as the medium rare Lamb à

la Provencial, served with roasted garlic mashed potatoes, a rosemary port wine demi-glace, and haricort verts. Other note-worthy dishes are the Filet Royal—my hubby claims it is the best steak in the area, Veal Piccata—a classic version of the dish, and Rosemary Chicken, which reminds me of Mosca’s Chicken à la Grande.

If there are house specials, pay attention to them. Recent ones that we have tried were the Osso Bucco served over spinach and artichoke risotto—I literally ate on that three times, and my husband loved the Italian Meatballs and Spaghetti. Though I haven’t been yet, The Foundry is now

serving brunch on Sundays. There is a Bloody Mary bar and free face painting by the Purple Penguin, and the menu looks scrumptious. I’ll be going to brunch there soon!

If you haven’t tried out the new Foundry on the Bayou, you really need to. Bon Appètit! Ginger is a retired high schoool teacher and local food enthusiast. WN

FOUNDRY ON THE BAYOUWRITTEN BY | G INGER GAUBERT


A LITTLETASTE


FLASHBACKNOVEMBER

A | COVENANT CHRISTIAN ACADEMYCCA’s boys placed 1st at the Parish

Cross Country meet.B

A

C

D

E

F

H SUBMIT YOUR [email protected]

D ISCOVER | L AGN I APPE

.

C | HOUMA CIVIC CENTERThe Houma-Terrebonne Civic Center welcomed the

Antique Automobile Club of America. .

D | VETERAN’S DAYNicholls State University held a Veterans’

Day Ceremony on November 11, 2015.

E | LES DANSEUR DE BONNE TERREThe dancing seniors, Les Danseur de Bonne Terre, salute the veterans at the Regional Military Museum in Houma for their annual fundraiser on Friday, November 13, 2015.

G | TEACHER OF THE YEARCongratulations to Ginny Lottinger for

being named Teacher of the Year.

F | MAX CHARTER SCHOOLMAX Charter School Psychologist Tiffany Quick and Paraprofessional Sloan Pierce celebrate Red Ribbon Week by dressing up as their favorite superhero. The underlying theme for this particular day was “I have the power to be DRUG FREE! MAX Students Are DRUG FREE! What’s your superpower?”

G H | SAVOR THE FLAVORJody Matherne and Don Ponson, winners of Savor the Flavor 2015

contest benefitting the Bayou Lafourche Folklife and Heritage Museum. The winning dish was crabmeat au gratin. Jody and Don were winners

of the previous Savor the Flavor in 2014.

B | ADVANCED EYE INSTITUECongrats to Advanced Eye Institute for

celebrating 41 years in practice!.

41WHATNOWMAG . c om

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what now magazine | december 2015

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