what now magazine | october 2015

THE POETRY OF THE EARTHA STROLL IN ST. JOHN’S CEMETERY | PG 11

HOUMA’S OWN HAUNTED MANSION | PG 17BIG HOUSE JANE | PG 24

OCTOBER 2015

ELLENDER MEMORIAL HS

9/4 Terrebonne 9/11 H.L. Bourgeois 9/18 Bonnabel *9/25 Patterson *10/2 St. Martinville 10/9 Assumption *10/16 Morgan City *10/22 South Lafourche 10/30 South Terrebonne 11/6 Vandebilt *

H.L. BOURGEOIS HS

9/4 South Terrebonne 9/11 Ellender *9/18 South Plaquemines 9/25 East St. John 10/2 Central Lafourche *10/9 Westgate *10/16 Thibodaux10/23 Destrehan10/30 Hahnville *11/6 Terrebonne *

SOUTH TERREBONNE HS

9/4 H.L. Bourgeois *9/11 Terrebonne *9/18 Central Lafourche 9/25 Dutchtown 10/2 St. Amant * 10/8 Vandebilt Catholic 10/16 Assumption * 10/23 Morgan City 10/30 Ellender * 11/6 South Lafourche *

TERREBONNE HS

9/4 Ellender Memorial *9/11 South Terrebonne 9/17 Assumption 9/25 Thibodaux *10/2 Destrehan 10/9 Hahnville 10/16 Lakeshore *10/23 East St. John *10/30 Central Lafourche *11/6 H.L. Bourgeois

CENTRAL LAFOURCHE HS

9 /4 Patterson 9/11 Vandebilt 9/18 South Terrebonne * 9/25 South Lafourche 10/2 H. L. Bourgeois 10/9 Thibodaux * 10/16 Destrehan * 10/23 Hahnville 10/30 Terrebonne 11/6 East St. John *

SOUTH LAFOURCHE HS

9/4 Bonnabel * 9/11 Carver 9/18 Thibodaux 9/25 Central Lafourche * 10/2 Plaquemine *10/9 Morgan City10/16 Vandebilt Catholic * 10/23 Ellender *10/30 Assumption11/6 South Terrebonne

THIBODAUX HS

9/4 St. Charles Catholic 9/11 East Ascension * 9/18 South Lafourche * 9/25 Terrebonne 10/02 East St. John * 10/09 Central Lafourche 10/16 H L Bourgeois * 10/23 St. Augustine 10/30 Destrehan *11/06 Hahnville

EDW CATHOLIC HS

9/4 Vandebilt *9/11 Lakeshore9/18 St. James *9/25 Kaplan *10/2 Franklin 10/10 Thomas Jefferson *10/16 Patterson10/23 North Vermillion10/30 Berwick *11/6 Erath *

VANDEBILT CATHOLIC HS

9/4 E.D. White 9/11 Central Lafourche *9/18 St. Charles Catholic *9/25 Covenant Christian10/2 Newman *10/8 South Terrebonne * 10/16 South Lafourche 10/23 Assumption 10/30 Morgan City *11/6 Ellender

HOUMA CHRISTIAN HS

9/4 Highland Baptist * 9/11 False River 9/17 Sacred Heart 9/25 Ben Franklin 10/2 Ascension Christian * 10/9 St. Martins 10/16 Ridgewood Prep * 10/23 Crescent City *10/30 Covenant Christian *11/6 Varnado

COVENANT CHRISTIAN ACADEMY

9/4 Westminster Academy 9/11 Archbishop Hannan *9/18 Gueydan *9/25 Vandebilt Catholic * 10/2 Catholic of Pointe Coupee 10/9 Ridgewood *10/16 Varnado *10/23 St. Martin’s Episcopal * 10/30 Houma Christian 11/6 Crescent City Christian

(All home games to be played at Nicholls State University)

* denotes away game

5WHATNOWMAG . c om

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FALLING FOR FALL

EDITOR’S NOTE

I t’s October and hopefully the weather will start to cool down, and with cool weather comes

cool events! There are lots of outdoor activities and things to do in your neck of the woods this month.

Are you a history buff? Take a stroll through St. John’s Episcopal Cemetery in Thibodaux to check out the peace and beauty of this historic place. You never know who you’ll find resting under the oak trees. Speaking of oak trees, have you met Big House Jane? She’s the manager of the big house at Oak Alley Plantation in Vacherie. Read about her experiences at the historic plantation - if you dare!

Have you started putting up your Halloween decorations? Read up on a few tricks and treats for decorating your home for the frightful holiday in our Grow section. You won’t be disappointed! And why not Indulge in some Halloween treats at Downtown Thibodaux’s Weeping Willow Cafe while you’re at it? It’s a great place for lunch, coffee, tea, and many delicious sweets.

Don’t forget about Downtown Houma’s Rougarou Festival later on this month! The Rougarou Run featured in Thrive is a great family

activity for fun and exercise - if you can escape the zombies! Halloween in South Louisiana is truly a great experience and I hope that you can enjoy at least one of the many events we’ve focused on in this issue!

Is there a person you know who stands out in the crowd? Maybe they have a unique hobby or interesting job they’d like to share with the community? Have you been astonished by someone’s Christmas decorations or Thanksgiving recipes? We are always looking for interesting people, places, and events to introduce to our readers each month. If someone or something comes across your mind, don’t hesitate to email me at [email protected].

We hope you enjoy our October 2015 issue of What Now. Now turn the page and see what’s going on!

Ben Jones Jr, Editor

@sirbenjaminjr

7WHATNOWMAG . c om

EDITOR’S NOTE

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PUBLISHERS + EDITORSBen Jones Jr

Cody J . B lanchard

CONTRIBUTING WRITERSE l i se Miche l LeBoeuf , Br i t tney Cour teaux ,

Ce les te Rober ts Bergeron

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

OCTOB ER 2015VOLUME 3 | I SSUE 10

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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THE POETRYOF THE EARTH

COVER STORY


A STROLL IN ST. JOHN’S CEMETERY

WRITTEN BY | CELESTE ROBERTS BERGERON

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Our Chefs Prepare A Game Day Spread That Can’t Be Beat!Whether you are heading out for Friday Night Football or going to a Colonels game tailgating on the Bayou begins at Rouses! Our chefs and cooks are famous for their St. Louis-style ribs and Southern fried chicken, which is double battered and fried in 0% trans fat oil. Get cold beer, cold drinks and hot food before and after every Friday Night Football or Nicholls home game.

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Tailgate Greats at RousesB urying the dead is a popular cultural practice

that protects the body from scavengers, shows respect for the deceased, and, for some believers, helps to usher the individual into the afterlife. All that remains for the living are headstones, mausoleums, and sometimes sculptures.

Located behind St. John’s Episcopal Church at 718 Jackson Street in Thibodaux is St. John’s Cemetery, which is the final resting place for hundreds of people from all walks of life. Both the church and the cemetery were completed in 1843. People from Thibodaux and Terrebonne Parish helped to found the church, including Ridgefield Plantation owner George S. Guion and his wife, Lucretia Winder Guion, and the first Episcopal Bishop of Louisiana, Leonidas Polk. Guion donated the land for the church and the cemetery. Polk and his wife owned Leighton Plantation near Thibodaux, and Polk eventually moved to New Orleans to serve as a Confederate General during the Civil War. He died at the Battle of Pine Mountain in Georgia. A little trivia: Leonidas Polk was a first cousin of President James. K. Polk.

David Plater, a member of the Episcopal Church since the 1940s, is the current president of the St. John’s Historic Cemetery Association, Inc. “Despite my long-term membership in the Episcopal Church, the Cemetery had little significance to me until I began to seriously study about and learn the history of Thibodaux and environs some forty years ago,” he explains.

“Now, a number of us slowly are finding the most exciting information and stories about not only the physical Church and Cemetery but about the hundreds of people buried there, much of which simply was forgotten and disregarded for one reason or another. The stories only need to be researched and made available.”

One of many famous people buried in St. John’s Cemetery is General and Governor Francis Tillou Nicholls, Nicholls State University’s namesake. “There are many individuals interred here who were significant in their times and


whom we have forgotten,” David explains. “For example, Silas Grisamore, a native of Indiana who was a frequent Lafourche Parish and City of Thibodaux official after the Civil War and editor of the Thibodaux Sentinel and whose memoirs of the Civil War were published by historian Arthur Bergeron. Another is George S. Guion, who in 1848 donated the land for Thibodaux’s first public school, known as the Guion Academy. Another is a pioneering Protestant Episcopal missionary to Japan from the 1880s until 1930 named Georgiana Suthon, to name only a few.”

A WELCOME REST How is St. John’s Cemetery different from others? According

to its Website, “the Cemetery has served as a place of beauty and peace for burials for Protestants, Roman Catholics, and Jews” (www.stjhca.org).

“One of its unique facets is its diversity: the Cemetery has been a nondenominational burial place from its beginnings,” David says.

“Few such cemeteries are found in south Louisiana. In addition, and unlike many other burial spots, its history is documented fairly well, and we are adding to and spreading the knowledge of those interred in the Cemetery. I think that it is a uniquely beautiful,

welcoming spot—an oasis, if you will—of green amidst an urban environment. It does share with other such old cemeteries in south Louisiana many problems, such as the abandonment and lack of care of 150-year-old tombs. Built differently from modern tombs, they require specialized sorts of maintenance and restoration.”

Visitors can also admire the beautiful artistry of the graves. “Perhaps one ‘difference’ [from other cemeteries] is the Cemetery’s variety of burial styles. Some have ancient Babylonian qualities, others have Greek Revival styles, and others look as though they would be ‘at home’ in an English country graveyard,” David describes. “There are a number of monuments of significance. They include a marble obelisk (Roman and Egyptian stylistic origins, as I recall) over the near-the-gate burial of James McAllister, Thibodaux’s first mayor. The Church Vestry recently paid a large sum for a specialist to clean off the dirt and mold, and it looks spectacular. It is an example of what can happen if tombs are maintained and restored. Some tombs are just simple, bricked over spots, with no identifications, holding their mysteries from us.”

The fervent love for this cemetery resulted in volunteers gathering one hundred years ago to care for the grounds; they were known informally as the Cemetery Association. In 1994, the group

13WHATNOWMAG . c om

COVER STORY

THERE ARE MANY INDIVIDUALS INTERRED HERE WHO WERE SIGNIFICANT IN THEIR TIMES AND

WHOM WE HAVE FORGOTTEN.“

was incorporated as the St. John’s Historic Cemetery Association, Inc. “This group assists in raising funds to maintain the Cemetery, which already had begun to lose area families; the families are ultimately responsible for maintaining their relatives’ burial sites,” David explains. “The group has a board of nine people of different faiths that meets quarterly and engages in fundraising. The Association does not officially initiate projects but responds to goals which are set by the Church Vestry, the governing body of St. John’s Episcopal Church.” About ten years ago, the church also created the position of Cemetery Warden in order to help to coordinate the efforts of the Vestry and the Cemetery Association.

The cemetery is also listed on the National Register of Historic Places (www.nps.gov/nr/research). “We are the caretakers,” adds Mike Strausser, who is the vice president of the St. John’s Historic Cemetery Association and a member of the Church Vestry. “At this point in its history, many tombs have deteriorated and are badly in need of restoration. Since many families of those buried there are no longer available, interested, or even alive to care for their family tombs, that responsibility now falls on us—St. John’s Church and the Cemetery Association—to raise the funds for restoration. In the last decade, we have been very active and aggressive in applying for grants and soliciting association members for funds to preserve and maintain our historic cemetery. We also have developed a brochure, a map of the cemetery, and, most importantly, on-site signage in the cemetery with brief biographies of those buried there in order to promote interest in this historic place. The Art Department at Nicholls State University helped us design and develop these promotional items.”

—DAVID PLATER


COVER STORY

WHAT NOW?Stroll through St. John’s Cemetery by entering the

wrought iron gate off 718 Jackson Street in Thibodaux; visitors are free to enjoy the scenery and history from dawn to dusk. Because the cemetery has no lighting, visiting after dark is prohibited due to safety concerns.

If you would like a tour of the cemetery, you may contact the church’s secretary by phone (985-447-2910) or by e-mail ([email protected]). David Plater and others are available to guide you. You may also visit the organization’s Website (www.stjhca.org) to learn about upcoming events.

You can donate a tax-deductible sum to help keep the cemetery beautiful for future generations to enjoy. Contact the church secretary and ask for Alice Strausser, the secretary of St. John’s Historic Cemetery Association.

David also encourages the public to keep an eye out for an upcoming event around November 1st: “A Cemetery event is planned by the Church Vestry, which will be open to the public. Details will be made available. In addition, and following the successes of the first two Art at St. John’s events held in April 2014 and 2015, another Art at St. John’s is planned in 2016. Funds from donations and from displaying artists go to assist in Cemetery restoration. The event includes tours of the Cemetery.” WN

15WHATNOWMAG . c om

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GROW | HOME + GARDEN

HOUMA’S OWN HAUNTED MANSION

A pproximately ten years ago, Shannon Bella began

decorating wreaths at The Christmas Place in MV. Before long, her duties also included decorating the Christmas trees and mantles in the showroom of the shop. With customers astonished by her eye for detail, perceived by the displays in the showroom, Bella began receiving calls from customers asking her to take over their holiday home decorating. With an unexpectedly growing clientele, her enthusiasm began and has grown into a passionate hobby and career of holiday and interior home decorating.

PROJECT HAUNTED MANSION

For the second year in a row, Bella has been offered the opportunity to decorate a client’s home for Halloween. She likes

to think of this decorating project as the Haunted Mansion at Disney World in Orlando, Florida, a place she loves and gets much of her inspiration from. Speaking on one of the main attractions at the world famous theme park, Bella states,

“It’s spooky without being gory or too scary for people of all ages and that is how I wanted the house to feel.” Having her inspiration in mind, she gets to decorating and sharing all her Halloween embellishment tips. Most of the focus on her client’s Halloween décor is within the entry way, dining room and formal sitting area of the home.

THE GRANDER, THE BETTER

Bella likes “to make everything feel grand,” so she uses tall candelabras and spooky, darkened trees on the

WRITTEN BY | BR ITTNEY COURTEAUX

SHANNON BELLA SHARES HER THRILLS AND SPILLS ON HALLOWEEN HOME DÉCOR AND DECORATING



mantle to bring the guest’s eye upward. To balance the décor on the mantle, there are two medium sized, silver pumpkins on each end with a banner that sways below spelling out H-A-L-L-O-W-E-E-N. “Decorating is all about balance,” she states when referring to her garnishing techniques. The decorations range from layers of Halloween runners, to previously mentioned candelabras, as well as “spell” books with spider webs. To add a spooky feeling to the area, Bella positions skulls and other eerie items under a glass dome with some added special effects. Among the special effects are eyeballs floating in a glass container of blood and a triple skull stack with incandescent eyes. As the table centerpieces, a fractured vase holds scorched, lifeless trees tangled with spider webs. To top it all off, a perfect ghostly place setting creates the perfect composition for a dining room in a haunted mansion. The place setting Bella uses in the dining room consist of a webbed table cloth, along with malevolent skull design dishes. Although, the entryway and dining room are a little more spooky than the formal sitting areas, the area has more of an elegant Halloween look and feel to it. There are a few added decorations in the kitchen, and Bella loves the special added touch of guests being greeted by the skeleton butler.

TRICK-OR-TREATMost residents and home owners decorate the front door and

entry way area for all of the trick-or-treaters to enjoy either the spooky or whimsical feel the décor gives when arriving for more treats, or tricks. By adding more whimsical decorations to one’s Halloween décor, the eerie feeling a spooky Halloween setting would offer is reduced. Home decorations should focus on one style when decorating to create balance, such as not mixing whimsical and spooky décor together. Bella shares a word of advice for decorating DIY-ers, “Whether you’re having a Halloween party or you just enjoy your home reflecting the holiday, you can add a little something in each room and concentrate on a couple rooms that you go all out in.”

One “can shop for Halloween items at Target, Marshalls, Pier 1, Pottery Barn, Grandin Road, Ross, and Walmart,” for all decorations. These are the places Bella shops at to create the mystical feel for her client’s haunted mansion dinner. She also suggests using a small group of larger objects to create a bigger impact rather than “lots of little bitty items that don’t do a space justice.” Such as, if the ceiling is high, decorate according to the space. Also, choose a decorating

COVER STORY

19WHATNOWMAG . c om

style you love, use the style each year and add to the collection of décor to save. Use items already owned to save as well, such as lanterns, vases, glass containers, bowls and linens. Decorating DIY-ers, remember, as Bella says, “Rome wasn’t built in a day!”

WHAT NOW“Most of all, have fun decorating!” as Bella states

enthusiastically when speaking about holiday décor. If all else fails…Bella is available to assist in any home and interior decorating. Bella’s holiday and home decorating business is at Tis The Season at Bella Cosa located at 649 Corporate Drive, Suite A/B in Houma, Louisiana. The store phone number is 985-868-1944 if one would like to call ahead to make future arrangements. Much of Bella’s work is on display at the gift and décor store, so it would be a great way to see her hands-on projects and embellishments.

Happy Halloween! Have a safe and enjoyable trick-or-treat, What Now readers! WN

IT’S SPOOKY WITHOUT BEING GORY OR TOO SCARY FOR PEOPLE OF ALL AGES

AND THAT IS HOW I WANTED THE HOUSE TO FEEL.

“—SHANNON BELLA



T here are a few rules and principles that govern good design, and implementing these practices help to create interesting and

cohesive interiors. Creating balance is at the top of the list. All designers try to attain a balanced layout, starting with the furniture placement and finishing with the accessories on a coffee table. Getting it right is the difference between a polished space, and one where something seems a little off.

Balance is something most people don’t even think about and they implement it naturally, but it can be helpful when narrowing down furnishings. For others it may be something they never considered, but balance is the first step to good interior design.

Many people are familiar with arranging items symmetrically, which is a good system to stick to. It will ensure everything has an identical partner and automatically create balance. Although it is a great method, when overused it can lead to a boring and static room. Developing an asymmetrical arrangement in your space will create a more dynamic layout, and is my preferred choice when designing a room. Actually, there are so many layers to consider when styling that I use a mixture of the two. There is also radial balance, but that usually comes in handy for very specific spaces or situations. Asymmetry can be a little trickier to pull off, but is still a pretty simple concept.

The most popular incarnation of an asymmetrical arrangement is the sofa and two chairs combo. In order to balance the size of a light sofa, combine it with two darker chairs and a table. The two chairs and drum table are symmetrical and then when introduced to the sofa it becomes an asymmetrical arrangement. When selecting furnishings, take into consideration the shape, visual weight, color, and form of the item. All of these factors will help in developing your layout.

Another example is when adding accessories to a table. A tall lamp on one side needs two short and squat items on the other. The symmetrical mirror helps to tie all of the objects together. It’s really quite simple when you break it down, but can start to get confusing the more items that come into play. That’s why it’s best to buy items for your home in stages, and play around with them in your space. It will be easier to see what is missing and to fill the void with something that will balance your existing purchases.

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

PRINCIPLES OF DESIGN - CREATING BALANCECOLUMN WRITTEN BY | N IK I LANDRY

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21WHATNOWMAG . c om


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SIAN

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IGHT

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, 125

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NAL

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D, T

HIBO

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The F

irst U

nited

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odist

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rch in

Thibo

daux

will

be ho

lding

its an

nual

Pump

kin P

atch b

eginn

ing O

ctobe

r 8

from

10:00

AM

until

6:00

PM at

the c

hurch

. “Th

e Pum

pkin

Patch

is ab

out p

rovidi

ng C

hristi

an fu

n for

child

ren du

ring t

he fa

ll sea

son,”

said

Debb

ie La

ndry,

Chu

rch m

embe

r and

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pkin

Patch

volun

teer.

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also d

o stor

y tim

e for

scho

ol ch

ildren

durin

g the

wee

k tha

t prom

otes a

Chri

stian

them

e. It’s

a sm

all fe

e an

d the

re is

pre-re

gistra

tion.”

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is no

cost

to att

end t

he ev

ent t

o tak

e pho

tos an

d see

the p

umpk

ins.

Admi

ssion

to P

laylan

d is a

lso fr

ee bu

t the

re is

a sma

ll fee

to pl

ay ga

mes o

r pain

t pum

pkins

. Play

land w

ill be

held

on O

ctobe

r 17

and O

ctobe

r 24

from

10:00

AM

to 3:0

0 PM

. Part

of th

e proc

eeds

are d

onate

d to t

he

Unite

d Meth

odist

Chil

dren’s

Hom

es in

Hou

ma an

d Rus

ton. F

or mo

re inf

ormati

on ab

out t

he P

umpk

in Pa

tch

and P

laylan

d you

can c

all th

e chu

rch of

fice a

t (98

5) 4

47-4

287.

08

23WHATNOWMAG . c om

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, OCT

OBER

17

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308,

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17

205

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17

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HT A

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UM”

OCTO

BER

23, 5

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P.M.

- 9:

00 P

.M.

THIB

ODAU

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EMAN

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ENES

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M.

LAFO

URCH

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L MA

RKET

, 448

4 HW

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LAND

28

MUS

IC A

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. JOH

N’S

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ERT

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ESFE

ATUR

ING:

JUL

IANN

E KO

RN, S

ANDR

A KI

NG, &

BILL

Y KI

NG -

OCT.

18, 3

:00

P.M.

ST. J

OHN’

S EP

ISCO

PAL

CHUR

CH, 7

18 J

ACKS

ON S

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18

FREN

CH F

OOD

FEST

IVAL

OCTO

BER

22, 2

3, 24

, & 2

5LA

ROSE

REG

IONA

L PA

RK &

CIV

IC C

ENTE

R, 3

07 E

AST

5TH

ST, L

AROS

E

22

SAVO

R TH

E FL

AVOR

SATU

RDAY

, OCT

OBER

24,

2015

6:3

0 PM

- 9:

00 P

MAM

ERIC

AN L

EGIO

N PO

ST 8

3, 92

1 VE

TERA

NS S

TREE

T, LO

CKPO

RTCo

me ou

t and

supp

ort on

e of t

he la

rgest

fundra

isers

of the

year

that p

romote

s the

Bay

ou La

fourch

e Folk

life

and H

eritag

e Mus

eum

in Lo

ckpo

rt. Th

e miss

ion of

the m

useu

m is

to pre

serve

and e

duca

te su

pport

ers an

d po

tentia

l sup

porte

rs ab

out t

he hi

story

and f

olkwa

ys of

the B

ayou

Lafou

rche R

egion

. Sav

or Th

e Flav

or wi

ll fea

ture a

conte

st pit

ting e

ight c

hef c

ontes

tants,

cook

ing th

eir sp

ecial

ties,

again

st on

e ano

ther f

or bra

gging

rig

hts to

the t

itle of

Bes

t Che

f of S

avor

The F

lavor

Cook

Off

2015

. Gue

st sa

mple

offeri

ngs a

nd ca

st the

ir vo

tes fo

r the

best

acco

rding

to w

hich f

lavor

they s

avor

the m

ost. S

ee lo

ts of

familia

r fac

es an

d tas

te gre

at foo

d, wi

ne, d

rinks

, and

dess

erts –

all in

clude

d in t

he pr

ice of

admi

ssion

, $20

.00. T

ickets

are o

n sale

at th

e mu

seum

, whic

h is o

pen o

n Tue

sday

s and

Thurs

days

from

10:0

0 AM

until

4:00

PM. T

ickets

may

also

be

purch

ased

from

board

mem

bers.

No t

ickets

will

be so

ld at

the do

or. Fo

r more

infor

matio

n call

the m

useu

m at

(985

) 532

-590

9 or

email

bayo

ulafou

rchefo

@be

llsou

th.ne

t.

24

CHAU

VIN

FEST

OCTO

BER

17 –

OCT

OBER

18,

10:

00 A

M –

10:0

0 PM

WAR

D 7

CITIZ

EN’S

HOM

E, 50

06 H

WY

56, C

HAUV

INOn

Satu

rday,

Octob

er 17

and S

unda

y, Oc

tober

18 th

e Terr

ebon

ne A

dvoc

ates f

or Po

ssibi

lity w

ill be

hosti

ng

their

6th an

nual

Chau

vin Fe

st at

Ward

7 Cit

izen’s

Hom

e, 50

06 H

wy 5

6 in

Chau

vin. “

Our 6

th an

nual

“Cha

uvin

Fest”

is a

two-d

ay fu

ndrai

sing e

vent

that c

elebra

tes lo

cal b

ayou

cultu

re,” s

aid K

urt Li

rette,

Co-

Foun

der/P

reside

nt of

T-Pos

sibilit

y (Te

rrebo

nne A

dvoc

ates f

or Po

ssibi

lity, a

501

c3 no

nprof

it orga

nizati

on).

Lirett

e is a

lso th

e eve

nt ma

nage

r for

Chau

vin Fe

st. “

Chau

vin Fe

st fea

tures

live m

usic

by Lo

uisian

a art

ists—

includ

ing G

rammy

nomi

nated

Creo

le mu

sician

Gen

o Dela

fose,

Aman

da S

haw,

and F

eufol

let—h

ome-

cook

ed tr

aditio

nal C

ajun f

ood,

a jam

balay

a coo

k-off,

craft

vend

ors (h

ome-m

ade a

nd or

igina

l only

), ga

mes

for ch

ildren

, a 5

-K W

alk/R

un &

Fun R

un, p

erform

ance

s by l

ocal

midd

le sc

hool

band

s and

danc

e stud

ios,

as w

ell as

pres

entat

ions b

y auth

ors, h

istori

ans,

and g

enea

logist

s.” C

hauv

in Fe

st, fo

rmerl

y kno

wn as

Cha

uvin

Cultu

re &

Herita

ge Fe

stiva

l, will

have

no co

ver c

harge

. Gue

sts w

ill ha

ve to

purch

ase t

ickets

to ea

t, drin

k, an

d play

game

s. Th

e fes

tival

has s

ometh

ing fo

r eve

ryone

: acti

vities

for c

hildre

n, ho

t mus

ic for

adult

s, ex

celle

nt foo

d, jok

es, a

nd le

sson

s in h

istory

and L

ouisi

ana c

ulture

. It’s

a goo

d way

to sp

end a

wee

kend

wi

thout

spen

ding a

lot o

f mon

ey. A

ll proc

eeds

are t

o fun

d the

Cha

uvin

Cultu

ral C

enter

at th

e site

of th

e old

Boud

reaux

Can

al Sto

re, fu

nding

comm

unity

relie

f, and

hosti

ng ot

her c

ultura

l, hist

orica

l, and

servi

ce ev

ents

in Te

rrebo

nne P

arish

. For

more

inform

ation

you c

an vi

sit t-

poss

ibility

.org o

r con

tact K

urt Li

rette

at (9

85)

594-

5000

. The

enter

tainm

ent li

ne-u

p is a

s foll

ows:

Satur

day,

Octob

er 17

will

host

Ruff-

N-Re

ady B

and,

Danc

e Dyn

amics

, Don

Rich

, Les

Dan

seur

De B

onne

Terre

, La B

and F

eufol

let, a

nd A

mand

a Sha

w &

The C

ute

Guys

. Sun

day,

Octob

er 18

line-u

p inc

ludes

Tet D

ur, D

ance

Imag

es, S

outhe

rn Bo

yz, G

eno D

elafos

e & Fr

ench

Ro

ckin’

Boo

gie, a

nd Fa

ded I

nc (C

lyde P

elleg

rin &

The B

ayou

Boy

s).

17



THE FIRST TIME I SET FOOT ON THE GROUNDS, I JUST FELT LIKE I WAS AT HOME. “ —JANE LANDRY


25WHATNOWMAG . c om

A pale white hand grasped the doorknob of the old French door that faces the alley in the master bedroom of Oak Alley

Plantation. When Jane Landry looked up from checking that the door was secure, she saw the spectral figure of a man in a khaki jacket. She pulled away from the gentleman who had one hand pushing on the door and the other holding a cane. Her eyes darted to meet those of her co-worker whose frenzied voice revealed that she saw it too. Out the other French door, another gentleman, this one wearing a black coat, walked away from them.

THE SUPERNATURALLandry, or Big House Jane as she is sometimes called, is the big

house manager of Oak Alley Plantation in Vacherie. She and her staff are very accustomed to supernatural sights and sounds at work.

Often when it is time to lock up the house and set the alarm once everyone has left for the day, the alarm system will indicate that there is motion in one of the rooms of the almost-200-year-old home. “Normally one of us goes upstairs and just verbally or mentally says that it’s time to go home for the night, and whatever motion will clear up.” On this particular night after a continuing education class for the tour guides, the otherworldly inhabitants weren’t so quick to comply.

The cane-carrying presence resembled Andrew Stewart, one owner of Oak Alley who inhabited the plantation in the early 1900s until his death in 1946 on the grounds. According to Landry, Stewart, who is buried in the graveyard at Oak Alley, has a portrait in the house in his signature khaki jacket, and he was known to walk with a cane. Landry said the other was likely Jacques Roman, the estate’s original owner.

“It took almost nine days before the security team was able to include that room with the monitoring system again,” Landry remembered. “That was one of the longest experiences I’ve had.”

FAMILIAR FACESHearing Landry describe the goings-on at the “big house” as the

iconic mansion is dubbed, it is evident the fondness the staff feel toward the plantation itself and its long history. When a wraith lady in black was standing behind Landry in the break room one day, it was the familiar eyes that helped her immediately recognize Louise Roman, the daughter to owner Jacques Roman who eventually became a Carmelite nun. “It’s just her eyes that are very distinct,” Landry said.

It’s the shock of the moment that takes over when one of Oak Alley’s eternity-long residents makes himself known to one of its present-day visitors. While Landry said they sometimes take on the voices of staff who aren’t even on the property at the time, she has never attempted to talk with the ghosts during any of her supernatural encounters.

“I regret not trying to talk to Louise because she was that close to me,” Landry reflected. “I wish I would have tried. If that would ever happen again, I would definitely try.”

MEETING THE MANORSLandry started her love affair with big houses as a teacher’s

aide. “I worked originally as a teacher’s aide with a special education program, and every year we participated in the Shadows-on-the-Teche Christmas program,” she said. “The first time I set foot on the grounds, I just felt like I was at home.”

Shortly thereafter, they listed an ad in the newspaper, and Landry was hired as a tour guide in 1984. She also managed the Joseph Jefferson home in the Rip Van Winkle Gardens on Jefferson Island before finally moving to Thibodaux and starting at Oak Alley in 1996.

EXPER IENCE | CU L TURE

BIG HOUSE JANE OAK ALLEY STAFFER SHARES HER EXPERIENCES AT THE HISTORIC ESTATE

WRITTEN BY | EL ISE MICHEL LEBOEUF


“I actually first saw Oak Alley in 1984 as part of a staff trip with the Shadows,” Landry said. Her first four years working at the Vacherie plantation were spent giving tours before she was promoted to assistant manager and finally big house manager.

Her role as big house manager includes scheduling, hiring, and training the tour guides. Additionally, she is ultimately responsible for making sure the residence is ready for tourists’ arrival. “When they come, we want to be our best,” Landry said. “Basically, I have to be sure that the house is ready with everything in its place, that everyone is here on time, and that the schedule is appropriately put together.”

Because of the nature of her position, Landry has to be ready to fill in for any position. “I still have to be abreast of all the information,” she explained. When a manager is out, she covers the doors, greeting guests as they enter, monitoring visitors, and ringing the bell when it is time for a tour to begin. She must also monitor the quality of the tours.

THE ICONIC OAKS

While Landry mentions the beauty and history inherent with a visit to her “big house”, it is the trees that she said visitors can’t miss. “I think a walk down the Oak Alley is just spiritually beautiful,” she said. “It just transcends you back in time.”

The trees also make Oak Alley the quintessential plantation that visitors envision. The acclaimed oak trees were actually planted over 300 years ago, long before the house was first built, so even they hold even more history.

“You are just taken aback by it,” Landry said. “If the trees could talk… they know so much.” WN


creo

27WHATNOWMAG . c om

I n The Secret to Peak Productivity, former advertising executive turned professional organizer Tamara Myles suggests ways to boost

your productivity by organizing your life. Myles offers an easy-to-follow organization plan using memorable acronyms and basic models to provide a detailed plan for achieving peak productivity. A basic assessment quiz can be found at the beginning of the book to help the reader figure out where to start and each chapter ends with productivity pointers which act as a useful summary.

The overall strategy is outlined as a ‘peak productivity pyramid’ defining the motivational relationship among five areas of productivity. The five areas are physical organization, electronic organization, time management, activity-goal alignment, and possibility. The structure of this plan is based on Maslowe’s Hierarchy of needs, in which self-actualization is the fulfillment of human potential. Each goal of the pyramid must be attained before competencies can be realized. Focusing on productivity and SMART goals (Specific, Measurable, Attainable, Relevant, Timely), Myles offers a three-part strategy consisting of planning, prioritizing, and performing. There are six steps you must do to achieve goals: commit, understand, set your goals, break goals down into tasks, schedule working on tasks, assess, and reassess. Tasks should be analyzed using specific measures such as the 80/20 principle (adapted by Richard Koch after Vilfredo Pareto), which states that 20% of your work makes up 80% of your success.

Myles suggests writing everything down to visualize the bigger picture. Be aware of time management and assess what you need to do versus what you want to do.

Do what matters most first. Habits and routines should be modified to utilize the strategies within the book. Stalling and procrastination are often big problems for people who feel disorganized or have issues with attaining a higher level of productivity. Engaging in trivial activities that won’t help you such as surfing around online can be a way of stalling or ‘perfection paralysis, which occurs when you don’t know where to begin or feel overwhelmed.

Myles insists that “done is better than perfect”. Assess the consequences of not completing a task and what level of effort will need to be put into each task. Break larger tasks into smaller, manageable tasks. Make yourself accountable, have someone check up on you if

needed. Myles warns against multi-tasking, using brain scan evidence of decreased focus and efficiency when you try to work on multiple things simultaneously. If you’re looking for a straightforward guide of techniques for getting organized and performing better at work, then this is a good choice. Visualize and break down your priorities and goals with the methods outlined and analyze your time with the strategies Myles provides. Recommended. Jasmine is a Technology and Media Librarian at the Lafourche Parish Library. Explore the library at lafourche.org. WN

THE SECRET TO PEAK PRODUCTIVITYCOLUMN WRITTEN BY | JASMINE R ICHARD


AUGUST WINNER: SELF-PORTRAIT WALK IN POP ART PAINTING BY LISA FRY

WRITTEN BY TAMARA MYLES

THEPAGETURNER


I n America, we tend to like happy endings. More to the point, we like clear endings untainted by ambiguity. This is particularly true

when it comes to action and suspense films. That’s why, in spite of loving it, I was surprised by Gone Girl’s success because it is a film that asks us to hate both of its protagonists and to not quite be sure of how we feel about the ending. To me, that is the film’s beauty. It is real, it is perplexing, and it is thought provoking. More to the point, I left the theater actively thinking; for me the movie wasn’t over yet.

For some reason Americans dug that in Gone Girl. So now it’s time that they dig it in a French movie that does the same thing, only better: Mathieu Amalric’s The Blue Room (2014). Amalric is that French actor you’ve seen in everything (both French and American) without quite knowing who he is. Now, in his directorial debut, he gives us a movie that will make you sit on the edge of your seat and leave you clamoring for more. At only 76 minutes long, it sizzles, and leaves you wondering what you just saw. You absolutely need to see it.

The plot is simple; a couple is having an extramarital affair and it ends up leading to murder charges. And you know all of that in the first ten minutes of the film. But the thing is, you don’t know who was murdered or by whom for pretty much the entire movie. Actually,

I’m still not completely sure of who did what. In the end, the most riveting aspect of this film is how it’s told, and that is an amazing thing—an amazing thing that should remind us all of the beautiful magic of cinema.

The film is most famous for supposedly being full of graphic, controversial sex scenes. There’s some full nudity in the first fifteen

minutes, but the sex isn’t so graphic, and it doesn’t last so long. Meanwhile, it’s both essential to the beginning of the film, and entirely missing from the rest of the film. In other words, even if you are squeamish about private bits, it’ll be over quick. The suspense will be what leaves you squeamish.

To give away much more would be to do a disservice to the film. But if you like to put together a complex “whodunit,” here is a great

one that also helps you focus on “howdunit” (as well as “howdepicted” by a master director). The film plays with a well-worn drama in a way that always feels fresh, exciting, and evocative of curiosity. And that’s what a good film should do; it should ask questions, not answer them. Todd is an assistant professor in English at Nicholls State University. Contact him at [email protected]. WN

THE BLUE ROOM (2014 WRITTEN BY | TODD KENNEDY


SILVER SCREEN

WN

29WHATNOWMAG . c om

ROUGAROU RUNWILL YOU BE A ZOMBIE OR A SURVIVOR?

F or the fourth year in a row, the South Louisiana Wetlands Discovery Center is hosting the

Rougarou Fest and the Rougarou Run. As described on the Wetlands Discovery Center home page, “The Rougarou Fest is a family-friendly festival with a spooky flair that celebrates the rich folklore that exists along the bayous of Southeast Louisiana. It is also the primary fundraiser supporting the South Louisiana Wetlands Discovery Center, a nonprofit, tax-exempt organization, that is revolutionizing how we think, teach, and learn about Louisiana’s disappearing coast.” The festival has seen growth over the four years in existence, such as starting out as a Friday night event and expanding into a two-day event. This year is the first year the Rougarou Fest will be held on two days, so it’ll be full of excitement for the crew and everyone partaking as the growth is in full effect.

There will be a two-day zombie and Rougarou invasion in downtown Houma for the festival. With the new expansion, the family-friendly festival will have both carnival rides and a pirogue race. Both are new attractions to the festival that attendees can enjoy while learning about Louisiana’s disappearing wetlands. The celebration is put on by generous volunteers, who donate their time to “bring the Rougarou Fest to life each year.” Along with the new attractions, don’t miss out on the Michael Jackson ‘Thriller’ routine during the parade, a huge crowd-pleaser consisting of dancing zombies and Rougarous.

WHY THE ROUGAROU?As Jonathan Foret would put it, “The Rougarou

is like our Smokey the Bear…Only You Can Prevent Coastal Land Loss.” The Rouragou is known down South as the creature with a head

SILVER SCREEN

WRITTEN BY | BR I T TNEY COURTEAUX

THR IVE | H EA L TH + WEL LNESS

WN


of a wolf or dog on a human body, often used in storytelling by the folks born and raised on the bayous and in the swamps. “The word ‘Rougarou’ represents an alternate pronunciation and spelling of the original French [word] ‘loup-garou.’” The legend of the Rougarou derived from the French definition of loupgarou, which is werewolf. The loupgarou is known to change itself from human form to wolf. If one was born and raised down South, one is most likely familiar with the legend of the Rougarou. The legend has transformed over generations, but the folklore creature is familiarized along the bayous. Foret says, “The rougarou legend has been handed down for many generations, either directly from French settlers to Louisiana or from the French Canadian immigrants centuries ago.” The Rougarou as the icon for the

festival presents an image event-goers are familiar with, and they can relate to the disappearance of the coast in correlation to the folklore.

SURVIVAL IS KEYThe festival hosts a run each year for the zombies, avid

runners, and anyone else who would like to survive the zombie and Rougarou invasion. Zombies in the race are volunteers, who freely “chase people around the streets of Downtown Houma.” The zombies must capture the flags of the runners to have them considered eaten alive. Those who are interested in being a zombie for the night can contact the Rougarou Fest on the Facebook page or through the South Louisiana Wetlands Discovery Center.

THE ROUGAROU IS LIKE OUR SMOKEY THE BEAR…ONLY YOU CAN PREVENT

COASTAL LAND LOSS.“ — JONATHAN FORET

PHOTOGRAPHY BY | SUBMITTED

31WHATNOWMAG . c om

On the other hand, runners can participate in the Rougarou Run for the survival challenge. The runners run approximately 1 mile, not a complete full 5k, around Downtown Houma trying to survive the zombie apocalypse happening in town. A runner’s goal is to try to make it to the finish line with at least one flag (provided at the start of the race) on their belt in order to survive the zombie takeover. Runners can complete the registration form by downloading it from the Rougarou Fest website and mailing it in. There is a discount for those runners who decide to register early. As another option, runners can also register at the Rougarou Fest the day of the event. Dressing up as teams or individuals will certainly make the run more fun, exciting, and inviting. The festival has seen a group of characters from The Wizard of Oz being chased down the street by zombies. Foret says, “I couldn’t stop laughing at the site of that.” Runners make it amusing and entertaining for the crowd by wearing a costume in the event of trying to make it to the finish line alive.

Whether one decides to be a zombie or a runner, both are entitled to health benefits from the Rougarou Run. Running burns calories, raises the heart rate, lowers blood pressure, and reduces stress. All these health benefits are being gained as one tries to outrun the Rougarou as he chases the runners through Downtown Houma. Those who are avid runners have better chances of outrunning the Rougarou if he is chasing them. One does not have to be an avid runner to participate or make it to the finish line—the goal can be realistic for anyone. Will you make it out alive?

WHAT NOWThe Rougarou Run is a challenge course plagued by zombies

and swamp monsters. Each runner is given a flag football belt with three flags. The goal for the zombies is to capture the flags of the runners while the runners try to make it to the finish line with at least one flag on their belt in order to survive the zombie apocalypse. Come out for the fun on October 24 at 6:00 PM. Check-in begins at 5:00 PM on the corner of Main Street and Church Street in Houma.The race begins on the corner of Main Street and Church Street and finishes in the same location after making a large circle downtown Houma. The registration fee is $30 for runner if you register by October 9. The fee is then $35 if you register after the date or on the day of the race. This includes a t-shirt and food/drink tickets. There will be no refund in the event of inclement weather. Runners must be older than 14 by the day of the race. If you’d like to form a team there is a $100 fee for registering a team of four by October 9. It then becomes $120 if you register after October 9 or on the day of the race.

For more information on this event visit rougaroufest.org or contact the South Louisiana Wetlands Discovery Center at (985) 580-7289. WN



For the Fish: Buy whole fish or fish filets of your choice. Season the fish with salt and pepper. Using a steam basket cover the fish and steam for 3-5 minutes or until the desired doneness. Keep on the side.

For the Tomato Relish: Combine the small-diced tomatoes and split olives in a bowl. Season the mixture with salt, pepper, olive oil, and Balsamic vinegar. Place the mixture in the fridge to marinate. Before serving toss the mixture with fresh minced herbs green onion and basil.

For the Vegetables: Put on a pot of salted water to boil, peel the vegetables while you wait on the water, once the pot of salted water is boiling blanch the Turnips, Carrots, and Leeks, until tender. Strain the vegetables and place in an ice bath to stop the cooking process. Toss the vegetables in olive, salt, and pepper.

For the Plate: This dish can be served either hot or cold depending on preference. Place fish on the plate and top with the tomato olive relish, next place the baby vegetables at random on the plate. Top with herbs and olive oil and a pinch of Himalayan pink salt. WN

4 FILETS OF CHILEAN SEA BASS (MOST FISH WILL WORK FOR THIS RECIPE)

3 WHOLE ROMA TOMATOES SMALL DICED

1 JAR OF KALAMATA OLIVES PITTED (CUT OLIVES IN HALF)

12 BABY CARROTS 16 BABY TURNIPS

1 SMALL BAG OF ROCKET OR BABY RED CHARD

1 BUNCH GREEN ONION (CIBOULETTE)

¼ CUP VIRGIN OLIVE OIL TO TASTE ROCK SALT

HIMALAYAN PINK SALT 1/8 CUP BALSAMIC VINEGAR

1 SMALL BUNCH FRESH BASIL (FINELY MINCED)

WHAT’S COOKING? | STEAMED CHILEAN SEA BASS WITH TOMATO OLIVE RELISH


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

Paid for by the Campaign to Elect Norby Chabert


F all has arrived with cooler weather, football games, soups, and fireplaces! This time of year also brings cold and flu season. What

are you doing to help boost your immune system? Are you following the right guidelines to keep yourself healthy? Although many things affect your immune system, healthy living strategies are a good start to keeping it good and strong.

Following the general healthy lifestyle guidelines is a great way to fight colds and the flu, and it will also benefit all of the other systems in your body. Focus on eating raw fruits and vegetables, whole grains, and food items that are low in saturated fat, exercise regularly, don’t smoke, control your blood pressure, get adequate sleep, and drink alcohol in moderation! It is also important to get your annual check-ups with your doctor! If you feel like you do not get the proper nutrients from your diet, then you may want to talk to your doctor and look into taking a multivitamin. Many studies have shown that the following vitamins can strengthen the immune system: Selenium (possibly helps reduce the risk of some cancers), Vitamin A (helps fight infectious disease), Vitamin B2 (helps resist bacterial infections), Vitamin B6 (helps restore immune function), Vitamin C (helps strengthen immune system), Vitamin D (helps fight bacteria), and Zinc (essential for cells of the immune system). As you can see, all of these vitamins can play an important role in the strengthening of your immune system. However, it is always important to talk to your doctor about taking supplements as some of these can be harmful to the immune system if too much is consumed.

Fighting germs doesn’t technically boost immunity, but it’s a great way to reduce stress on your child’s immune system. Make sure your kids wash their hands often - and with soap. You should pay particular attention to their hygiene before and after each meal and after playing outside, handling pets, blowing their nose, using the bathroom, and arriving home from daycare. When you’re out, carry disposable wipes with you for quick cleanups. To help kids get into the hand-washing habit at home, let them pick out their own brightly colored hand towels and soap in fun shapes, colors, and scents.

It is also important to get your routine check-ups with your doctor. Regular health exams and check-ups can help find problems before they start, or before they become an even bigger problem. By getting the right screenings and exams, you are taking the right steps to a healthier you and a longer, healthier life. According to the Center for Disease Control and Prevention, it is important to get screenings for the following: breast and cervical cancer, cholesterol, blood pressure, immunizations, colon cancer, prostate cancer, skin cancer, and oral health. Again, it is always important to talk to your doctor about any further tests or screenings you may need.

Although there are some things that we cannot prevent, there are many things that we can. By following the healthy guidelines and getting your regular check-ups, it is possible to prevent getting colds and the flu, but more importantly it can prevent things like some cancers, heart disease, diabetes, and more. Give your body a “boost”!

Katherine is a local certified wellness consultant with Fusion Wellness Solutions. Contact her at [email protected]

GIVE YOUR BODY A “BOOST”WRITTEN BY | KATHERINE TOUPS


JUST FOR THE HEALTH OF IT

35WHATNOWMAG . c om

JUST FOR THE HEALTH OF IT

PASTIME TURNED PROFESSIONA LIFELONG LOVE FOR BAKING SPARKS SUCCESSFUL THIBODAUX CAFÉ

F or as long as she can remember, baking has gone hand in hand with holidays for Elise

Richard, Cut Off native and owner of Weeping Willow Café in Thibodaux, so it’s no surprise that her coffee shop and bakery will feature fall and Halloween treats throughout October.

Richard’s earliest baking memory is of making a jellyroll with her sister one winter. “My dad received a baking cookbook for Christmas,” she remembers, “and we decided to try to make something out of it. It was a success!”

THE PERFECT COFFEE BREAKRichard has always loved holiday baking for

her family, but her hobby sprouted when she was 13 years old and stemmed from her parents baking carrot cake and pumpkin breads for family and friends during the holidays. “Every time I

bake those things, the smell brings back those childhood memories,” Richard said.

When Richard first mentioned the idea of opening a café to her parents one day in the summer of 2011 while she was working as a secretary, they were both very supportive and helped make her dream a reality less than three months later. “My dad did a lot of the manual labor to open [the restaurant],” Richard said of her parents’ support. “Both my parents worked with me for over a year.”

That September, Richard’s hobby flourished into a full-blown business when Weeping Willow opened its doors in the perfect downtown location seeking to fill a need for fresh desserts and delicious coffee for downtown’s many workers and Nicholls students. “During my college years, I would take coffee breaks from

WRITTEN BY | E L I S E M I CHE L L EBOEUF

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


INDULGEFEATURE

studying with my mom and would talk about how I wished there was a place to go have coffee and a fresh baked dessert,” Richard explained. “I never thought I would actually open something up.”

KEEPING IT FRESH

What Richard said sets Weeping Willow apart from other restaurants is the freshness of their menu items. “We bake all of our desserts fresh and our bread daily,” she said. “It really makes a difference in the taste of food when it’s fresh.”

While the first concept for the café was just that of a coffee shop and bakery, Richard knew that financially a lunch menu of sandwiches and salads would play a big role in making the restaurant successful. Now lunch is by far the restaurant’s most popular time of day. “Business has tripled since we first opened,” Richard said.

“Sometimes it’s hard because we don’t have enough seats for people when they come in for lunch, but if they really want something, they will stay.”

It was Richard’s dad’s idea to incorporate homemade breads for the sandwiches. “My dad would bake homemade bread in the fall when I was growing up,” Richard explained.

Richard said it would be hard to pinpoint one item as the specialty. “Pretty much everything we serve is our specialty. Our sandwiches made on our homemade bread and our fresh baked desserts are both what make this business stand out.” Among others, the sandwich named for the restaurant — the Willow — is one of the most popular lunch items, according to Richard. It features a pair of sliced meats, turkey and ham, and a duo of Swiss and provolone cheeses. These are topped with basil pesto, sliced tomato, and Caesar salad on a sesame round. “From our desserts, our most popular items are the brownies, chocolate chip cookies, and almond cupcakes,” Richard said.

SPOOKY SPECIALTIESTo follow along with the tradition of baking for the holidays,

Richard develops drinks and desserts for the fall and for Halloween. “Fall is my favorite season of the year because we start baking with pumpkin and making pies,” she said.

Usually the restaurant serves fall and Halloween desserts as well as fall-flavored drinks, such as a pumpkin spice latte, pumpkin cream cocoa, and s’mores latte. Their lunch menu weekly specials will also follow theme during with the autumn season.



37WHATNOWMAG . c om


A TEAM EFFORTRichard often tries new menu items at home before

introducing them in the café. “I love trying new recipes,” Richard said of her creative process. “I enjoy cooking for my fiancé because he is very good at critiquing my food. I especially like having people over, so I can try a bunch of new recipes. Sometimes I try new recipes for work at home first,” she said.

The restaurant has had big changes since it first opened four years ago. “Some changes have been slow, but there is definitely a big difference since it has opened,” Richard said. “Our menu has changed a few times, and we offer more desserts and more coffee varieties than when we first opened.”

Her staff also plays an integral role in the development of the restaurant. “I have a great staff that really take pride in their work,” Richard explains. “They enjoy when we have new things and when they come up with new ideas that we can use.”

It is this unique combination of collaboration, freshly baked menu items, and a passion for holiday baking that has made Weeping Willow Café the success that it is today. WN

FALL IS MY FAVORITE SEASON OF THE YEAR BECAUSE

WE START BAKING WITH PUMPKIN AND MAKING PIES.“

—ELISE RICHARD


for prospective students & their parents

Thursday,October 29, 2015

OPEN HOUSE

Where Tradition Embraces the Future

2016-2017 Application Packets

will be distributed at Open House

Call Alisha Bergeron at 985.446.8486 ext. 116

or email [email protected]

for more information.

555 Cardinal Dr., Thibodaux, LA 70301

985.446.8486 www.edwhite.org

E. D. White Catholic High School is open toall students and does not discriminate on the basis of race or national origin.

at 6:30 P.M.

39WHATNOWMAG . c om

H ello, What Now readers, and welcome to “A Little Taste”! In the August issue, I took you to Riverbend in NOLA for an inside look

at Carrollton Market. I hope that some of you have put this bistro on your “restaurants I want to try” list. This month, I am staying local and reviewing Fremin’s Restaurant & Catering in historic downtown Thibodaux. Since its opening in 2000, Fremin’s has been my choice when I’m in the mood for a fine dining experience, which is more often than not!

In 1998, the Fremin brothers purchased the former “The Roth Drugstore,” which dates back to 1878, and committed to restore the building to its original décor—including the use of the original pressed tin ceiling and long-leaf pine floors. They have seamlessly melded the old with the new into a truly beautiful dining establishment that rivals some of New Orlean’s finest restaurants.

I have had lunch, dinner, and brunch on numerous occasions and can honestly say that I have never had a bad dining experience—the food and service have always been impeccable. The cuisine is a harmonious marriage of Creole-style and Italian cooking. Executive Chef Kevin

Templet and his culinary team create amazing specials. If they have a special that peaks your appetite, don’t pass it up. My go-to dish is

the medium rare roasted rack of lamb with the garlic demi-glace, though I have had the filet and many other dishes here--never disappointed, and I am a true foodie. My hubby always gets a cup of the Smoked Duck and Andouille Gumbo. The Seafood Napoleon is one of its signature dishes as is the Eggplant Eloise as an appetizer. You really can’t go wrong here - you need to come hungry because the portions are more than ample. Yes, you should ask about market priced dishes. Go for drinks and share appetizers. The charcuterie board, the Crabmeat St.James, and the Calamari Creolaise are some of my favorites.

My only “complaint” is that it is noisy, but it is a renovated drug store with high ceilings with brick walls and tin ceilings - the tapestries on the wall do help with the noise, though. That, though, is the charm of this place. So, if you visit our charming city, make reservations at Fremin’s. You won’t be disappointed. Ginger is a retired high schoool teacher and local food enthusiast. WN

FREMIN’S RESTAURANT—A LOCAL GEMWRITTEN BY | G INGER GAUBERT


Early De�c�on Saves Lives

A LITTLETASTE


FLASHBACKSEPTEMBER

A | ART AFTER DARKLocal artist, Stacey Fabre, enjoying her booth at Art

After Dark in Downtown Houma with her happy customers.

B

A

C

D

E

F

H SUBMIT YOUR [email protected]

D ISCOVER | L AGN I APPE

.C | CROSSFIT HOMEBREWCongratulations to CrossFit HomeBrew in Houma.

Their grand opening was held on September 14th.

D | MAX CHARTER DRESS-DOWN DAYMAX Director Linda Musson and Administrative Assistant Dru Pierce join students (from left to right) Layla Borne, Traun Evans, Hunter Poche, and Meakell Harvey in showing support for the New Orleans Saints during the school’s Saints Dress-Down Day.

E | VANDEBILT CROSS COUNTRY TEAMVandebilt Catholic High School Cross Country team placed 2nd out of 20+ teams and over 200 runners at Highland Road Park in Baton Rouge.

G | SAINTS KICKOFF RUNDean, Sabrina, Tammy, Cynthia, Crystal, Tessie and Celeste enjoyed

kicking off the New Orleans Saints season with a 5K run.

F | ST. GENEVIEVE SCHOOL GRANDPARENTS MASSSt Genevieve Catholic School celebrated grandparents day

with two special masses on September 11th and 18th

G

H | TALBOT RENOVATIONNicholls State University broke ground on a $6.7 million renovation project that will provide significant upgrades to Talbot Hall and the

building’s Mary M. Danos Theater on the university’s campus..

B | ST. FRANCIS VEGETABLE GARDENE.D. White Catholic High School Seniors planting

the first fall crops in the St. Francis Vegetable Garden. The senior class is focusing their service this

year toward giving back to those most in need in our community.

41WHATNOWMAG . c om

FLASHBACK


WHAT NOW? Figure out the puzzles on this page and e-mail your answers to [email protected]. A winner will be randomly selected October 16th and will receive a $50 Visa® Gift Card.

SEPTEMBER WINNER: REAGAN LAWRENCE

® WIN A$50 GIFT CARD

SEPTEMBER ANSWERS: out of the box, playing on the beach, jump for joy, running in circles

WHAT SAYING MIND WORKOUT

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D ISCOVER | L AGN I APPE

courtesy of

STAHW

FLYING

transLOSTlation

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43WHATNOWMAG . c om

what now magazine | october 2015

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