What Now Magazine | March 2016

LET IT FLY!THE STIX BAT CO. STORY | PG 11

THEY ARE ALIVE! | PG 17BREWING A CRAFT BEER STORM | PG 24

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3WHATNOWMAG . c om

4 WHAT NOW | Ma r c h 2 016

17GROW

24EXPERIENCE

29THRIVE

35INDULGE

11COVER STORY

GROW| HOME + GARDEN pg 17 | THEY ARE ALIVE!

pg 20 | House to Home

EXPERIENCE| CULTURE pg 24 | BREWING A CAJUN BEER

pg 27 | The Page Turner

pg 28 | Silver Screen

THRIVE| HEALTH + WELLNESS pg 29 | THRIVING AT WORK

pg 32 | What’s Cooking?

pg 34 | Just For The Health Of It

INDULGE| D INING + NIGHTLIFE pg 35 | NEW PLACE, BOLD TASTE

pg 39 | Bottoms Up!

DISCOVER| LAGNIAPPE pg 9 | These Totally Exist

IN EVERY ISSUE| pg 22 | Calendar

pg 40 | Flashback

pg 42 | What Saying?

MARCH 2016IN

THISISSUE

COVER STORY|pg 11 | LET IT FLY!

PHOTOGRAPHY BY | JACOB JENNINGS


IN OUR OWN BACKYARDS

EDITOR’S NOTE

W ell Mardi Gras and Valentine’s Day have come to an end and 2016 is well underway! This

year is off to a great start and so many exciting things are happening in our community.

With the weather warming up and baseball season approaching, you’ll be able to dive into our cover story as we take a look at Stix Bats where they’re literally putting the ball into play. After sourcing quality raw materials and putting in some serious craftsmanship, they’re building custom baseball bats for local travel teams, academies, and high schools. Speaking of getting active and staying healthy, you’ll read about the new health initiatives happening at Danos’ new headquarters in Gray. Their take on lunch at work is quite impressive! Or learn about visiting a nursery establish in Houma many years ago and their recommendation to spruce up your yard for spring.

If you’re looking to kick back and relax, we know you’ll pop open a cold one too and there’s no better place than Thibodaux’s newest brewery.

Learn about how they started, the process to get beer from grain to your fridge, and some of their really interesting plans for the future. Or if you prefer a nice dinner to relax, check out Cinclaire, a new restaurant opening in downtown Thibodaux featuring rustic southern cuisine.

With so many great and interesting things happening in our area we’re glad to be able to bring them to you in our March 2015 issue of What Now. And we know there’s more out there! If you know of great place, person, or event that we can introduce our readers to, email me at [email protected]. As always, enjoy this issue and happy reading!

Ben Jones Jr, Editor

@sirbenjaminjr

7WHATNOWMAG . c om

EDITOR’S NOTE


9WHATNOWMAG . c om

PUBLISHERS + EDITORSBen Jones Jr

Cody J . B lanchard

CONTRIBUTING WRITERSBr i t tney Cour teaux ,

Ce les te Rober ts Bergeron , Cami l l e Gr i f f in , S tuar t Perc le

CONTRIBUTING COLUMNISTSJef fe ry Marke l , Todd Kennedy , N ik i Landry , Ka ther ine E l i as ,

Jasmine R ichard

ACCOUNT MANAGERSKara Domangue

EXECUTIVE DESIGNEREmi ly Knob loch

PHOTOGRAPHYJacob Jenn ings

COLUMNIST PHOTOGRAPHYJu l iana Penn ison

MARCH 2016VOLUME 4 | I SSUE 3

Copyright © 2016 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

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

LET IT FLY! THE STIX BAT CO. STORY

COVER STORY

WRITTEN BY | CAMILLE GRIFF IN

I t is the bottom of the 9th and the bases are loaded. The stands are deadly quiet as the fans pray for a miracle in their heads. Then, a brave soul

chants out, “hey batter, batter, batter. Swing!” There it goes; its going, its going and it is gone! A baseball player is not truly complete without the rest of his arm. His arm, finished by his bat, and his bat says everything about him. From the way it is made, to the weight, the color, the pattern and the custom creation.

A STAR IS BORNKyle Suire and Joe Teuton know a lot when it comes to the finishing

touches. Suire, a former major league baseball player for the New York Mets, wanted to go the distance and create a bat he was always looking for but never could really get his hands on. Home grown and locally owned, he founded this company, and Joe Teuton helped his idea come to life and with that, Stix Bat Company was born.

A few great successful years had gone by when a change occurred to the Stix Bat Company. In September 2014, Teuton bought out the shares and became the new owner. Nevertheless, the change did alter productions; the bats are still labored with lots of love. Teuton has been a baseball player and fan since he was a child, until his college career where he played at Delgado and then at the University of Oklahoma. Being a graduate from H.L. Bourgeois it was fitting for him to coach there from 2004 -2009. He is now at Covenant Christian Academy coaching their baseball team with astounding results.


CUSTOM BATS WITH QUALITY STANDARDSProductivity with Stix has stayed true to its roots. Each and every Stix bat is created with love, dedication, and is held up to the highest of

standards. “They are designed by players, made for players.” Says Teuton. Serious craftsmanship goes into each bat that is specifically made to order. They make a good quality wooden bat for players of all ages and not have to break the bank to pay for it. Without the passion and love there cannot be such a willingness to create the perfect bat, and you can see the pride that every single bat is made with from the very start of a 37-inch billet to the final creation and first swing on the field. These bats are fabricated from some of the best quality all-maple wood that they can find and then they are custom made for each and every player. They are also bone rubbed for a maximum hardness. These bats are hand-designed in the player’s choice and based right here in Thibodaux - with a guarantee that their bats will last much longer, hit plenty harder and fly a lot further!


13WHATNOWMAG . c om

COVER STORY

WE FEEL THAT OUR PRODUCT WILL SPEAK FOR ITSELF AND BRING US WHERE WE NEED TO GO.“ —JOE TEUTON


COVER STORY

“We feel that our product will speak for itself and bring us were we need to go.” Exclaims Teuton with a positive light. There is a really bright future for this company and with any company you start locally and grow. Stix focuses on local travel teams, academies and high schools but the end result? To have their bats in the MLB. With that being said, some of these Stix bats are already in the hands of six Major League Baseball players. One of the many significant moments that stands out in Teuton’s mind is “taking Covenant Christian Academy’s program, starting it from scratch, and then taking them to the state championship game!” Teuton adds, “If you give our bats a try and see the difference in quality, then you will feel the difference in your hands.” With that in mind, you never know where a swing can take you until you have the right tool in your hands. So go drop in and let it fly and let the bat take care of the rest. For more information on receiving a customized bat you can visit stixbatco.com. WN

15WHATNOWMAG . c om


17WHATNOWMAG . c om

GROW | HOME + GARDEN

THEY ARE ALIVE!

L et us get ready to start digging up the winter cold and

preparing for an early spring! At least that’s what the groundhog Punxsutawney Phil says because he saw his shadow. Spring should be coming sooner rather later, and that hopefully means more vibrant colored flowers on the ground and the smell of fresh cut grass to the air. What better way to spice up the front yard than by going to one of our locally grown nurseries in Houma!

A GARDENER’S DREAMWelcome to Ganier’s

Southdown Gardens. Let us go back to when everything started to bloom. It was 1964, the big year that the Beatles hit New York City up North and the Ganier family hit Thibodaux, Louisiana down South. Gary Ganier and his parents, Leo and

Kate, bought Hebert’s Nursery in Thibodaux and moved here from Belle Chasse. His parents had an evergreen love for plants and that was passed down of course, to Gary Ganier. Growing up, he worked in the nursery, and that became his entire life. With already having the knowledge and a green thumb, going get his degree in Plant Science at Nicholls State was going to be a snap. With a lot of inspiration and the help of his dad, Ganier opened up his own nursery in Houma in 1972. Both him and his wife, Sue Womack, were hard workers at keeping their business open and functioning during that time. As they were planting all of their seeds in a row for their business to grow, they hit a rut. In the early 1980s the oilfield took somewhat of a hit, and the couple had to make a decision

WRITTEN BY | CAMILLE GRIFF IN

WELCOME TO GANIER’S SOUTHDOWN GARDENS



between two options. “I could stay where we were and starve or step out in faith and move.” Explains Ganier. They took a chance and uprooted to where they are now at 1219 St. Charles Street in Houma. All things grow with love, and that’s exactly what Ganier’s Southdown Gardens has done.

A LEAP OF FAITHMoving to their new location was a leap of faith, and in doing that

leap, it gave them a running start to a fresh beginning. Everything just bloomed for them! Smiling Ganier says, “My new partner, my brother-in-law Mark Womack, and I worked hard and made the nursery a success. I’m not sure if Mark forgives me yet for making him my partner because the nursery business is hard work!” With their longtime, diligent and talented employees Pam Taylor and Christine Martin, they have made the shop absolutely stunning. The nursery is full and luscious with greenery and colors, it is just fun to be in, much like being in a real life painting. The majority of their clients start off with redesigning their landscapes to update their homes. They have a range of specialties including a complete landscaping service, repairing greenhouses, irrigation, and landscape lighting design with installation! A priority for them is certain and

pure satisfaction to each and every customer that comes in. The long-term clientele speaks in volumes with relationships in Houma, Bourg, Gray, Thibodaux and the Houma area and they just keep expanding.

WHAT NOW?With the first day of spring fast approaching, many people

will want to make their yards beautiful again. Ganier expresses, “homeowners can get ready to clean up all the casualties of winter, and decide on spring colors and mulch they intend to use.” One of the most popular annual spring flowers goes to the Wave Petunias. These beautiful flowers have transformed many homes with fast paced blooming, vibrant colors, and the fact that it is super easy to care for. These flowers can live in a very warm area, such as here! Wave Petunias give an entirely different meaning to the term

“flower power.” Planting from seeds is also as easy as one, two, dig a hole. All they need is the hot summer air, some sunshine, water and delicious plant food. This will keep them blooming until Fall. When it comes to the mulch, pine needles are becoming more and more popular because people are staying away from cypress due to environmental concerns. Anything pine needles are fine from the

19WHATNOWMAG . c om

bales to the chopped needles, you almost cannot go wrong! With a laugh of happiness Ganier says, “The nursery business is like anything else, it has fads and cycles. For the first 15 years I was in business people were paying me to pull out boxwoods. Now they’re paying me to put them back in. Go figure.” So let us go out, and let’s get ready, with our axe to the grind for that warm first day of Spring.” WN

…FOR THE FIRST 15 YEARS I WAS IN BUSINESS PEOPLE WERE PAYING ME TO PULL OUT

BOXWOODS. NOW THEY’RE PAYING ME TO PUT THEM BACK IN. GO FIGURE.

—GARY GANIER



“


I n a follow up to the balance article I wrote in October, another design principle that governs the look and especially the feeling

of a room is proportion. This principle involves the relationship between different elements in a room or object, especially concerning shape, color, and texture. It is also sometimes used interchangeably in interior design with the term scale. To put it simply, how do all of the elements in a room relate to each other and the space? Are you repeating colors and shapes in the room to create cohesion? There are lots of features to consider, but I find it easiest to start with the room itself. Consider the shell of your space. Tall skinny rooms will call for completely different furnishings than low wide rooms, and vice versa. How large or small are your windows? Existing architectural features also play a part. For example, an imposing floor to ceiling stone fireplace will require more substantial seating than a small window nook. Another good tip when designing your room is to vary the heights of your furnishings. This is something that I am constantly thinking about when selecting furniture. A room should read like a city skyline with furniture and lighting at all levels. My favorite items to use that move the eye vertically are floor lamps, wall sconces, an indoor tree, large art, wall shelves and bookcases. Don’t forget to leave white space. As you start to fill up your room, it can be easy to forget that leaving empty space for the eye to rest is important. An overly cluttered room will feel confining and restricting. It can also distract and take away from the other pieces you have chosen for your space. Although it’s important to leave a visual resting space, don’t skimp on your selections. I notice that people often select furniture that is too small for their space, and most of the time this is dictated by budget. Rugs are a great example. You can’t afford an 8x10 rug so you buy the 5x8 instead, even though it is too small for the room. The 5x8 isn’t doing your room any favors if it isn’t anchoring your furniture. You might as well save your money and spend it on something else, find a more affordable larger rug, or go without a rug until you can afford the larger piece. Now why is all of this important? Basically it comes down to what looks pleasing. Proper proportions in a room create harmony and are visually appealing. That being said, it is a matter of personal taste and judgment, and the rules are made to be broken. Throwing off your proportions in a thoughtful manner can create a very dynamic space. But if you are new to the interior design game, it’s best to play it safe. Niki Landry is the owner of Niki Landry Art & Design specializing in residential interiors. For more information please visit www.nikilandry.com.WN

PRINCIPLES OF DESIGN- PROPORTIONCOLUMN WRITTEN BY | N IK I LANDRY

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IN ITS MOST BASIC FORM, ‘CRAFT BEER’ IS A BREWER TRYING TO TELL A STORY

THROUGH RAW INGREDIENTS AND AN IMAGE OF WHAT HIS REPRESENTATION OF

BEER IS MEANT TO TASTE LIKE…

“— BRANCE LLOYD

25WHATNOWMAG . c om

A s South Louisiana residents we celebrate every event, small or large, with unmatched enthusiasm: seafood boils, weddings, baptisms, Mardi Gras parades, concerts, and family reunions, to name the most common. Gatherings are not complete

without spirits and ales to refresh one’s palate, but traditional beers are no longer the only presence in the ice chest. Craft beer is gaining fans as brewers and enthusiasts alike share their passion for creating and enjoying beer. Mudbug Brewery,

LLC, in Thibodaux plans to change the minds of skeptics, connoisseurs, and beer novices with its original flavors, paying homage to the bayou region’s beloved features and traditions.

A TASTE OF THE BAYOU“In its most basic form, ‘craft beer’ is a brewer trying to tell a story through raw ingredients and an image of what his

representation of beer is meant to taste like. Craft beer is a culture of people that love to support local products and local small businesses,” says Brance Lloyd, one of the founders and co-owners of Mudbug Brewery. Lloyd works full-time at Capital One Bank as a business banker and also as the president/business executive of Mudbug Brewery, which “encompasses every spare moment that is possible.” Treasurer and co-owner Peter G. Liechty, MD, is a neurosurgeon at Thibodaux Regional Medical Center and assists Lloyd with business aspects of Mudbug. Leith Adams left his role as a biology professor at Nicholls State University to focus his time as the head brewer, quality control operations manager, creative talent, recipe development manager, tasting room manager, and the “face” of the company. Nicholas “Raffi” Daisy is the assistant brewer/operations manager who is responsible for what happens inside the brewing facility.

How did people from various walks of life turn a mutual passion into a business? “Mudbug was founded in 2011 when we created Mudbug Brewery, LLC, to begin the planning and licensing process with the Federal Government,” Lloyd explains.

“Leith and I were childhood friends all the way back from elementary and middle school. Leith was a home brewer for many years, and he then began to bring over some of his creations for social gatherings such as poker nights with the guys or just friends hanging out. As the creative beers became more consistent and tasty, I eventually asked Leith, ‘Why don’t you make a business with your recipes?’ At that moment, something clicked. Leith said to me, ‘If you can figure out how to make a business out of this and all I have to do is focus on making beer, I’m all for it.’ That’s when I started researching all the requirements to legally brew beer and started developing a business plan, a company concept, and a company vision. That is when the concept of Mudbug Brewery came to life.” Before the team had a business location to brew beers, everything was homemade in Adams’ front yard. A limited budget forced him to embrace his “Cajun ingenuity” and work with whatever equipment he had. Because of his limited resources but bountiful creativity, Adams began to understand the true process of brewing. The crew began brewing commercially in November 2014. In December 2014, Mudbug Brewery opened the doors of its physical location to the public. In 2015, after receiving and considering feedback from vendors, customers, and visitors to the brewery, Mudbug designated which beers would be available seasonally and which ones would be “flagship” and available year-round.

PINCHERS OF SUCCESSThe men’s love for south Louisiana inspired their business name. “While developing the business plan and creating a business

concept, values, and company mission statement, we always knew that our Cajun heritage would be the platform,” Lloyd says. “Leith and I went through many brainstorming sessions on what exactly could we call our company, and one evening it just happened. We could not think of a better word, a better logo, or a better representation for the Cajun culture than the single image: the mudbug. Its roots are deeply engrained into our culture. The Louisiana crawfish, or ‘mudbug,’ is a swamp creature that has a small exterior but is aggressive with pincers and a hard shell. Its interior is something delicious to eat and brings large groups of people together for social gatherings between friends, family, and complete strangers. That is exactly what we wanted our company to be: a single item in Louisiana’s culture that brings people together, is delicious, and is a platform to build Louisiana-themed products. The mudbug has been crawling in the swamps of Louisiana well before any man stepped foot in our great state. We were raised as Cajuns from Cut Off and Larose with lots of culture and history, and we planned to develop a company based on that.”

EXPER IENCE | CU L TURE

BREWING A CAJUN BEERWRITTEN BY | CELESTE ROBERTS

MUDBUG BREWERY, LLC


Unsurprisingly, the names of the beers reflect Louisiana. The flagship beers include the King Cake Ale (golden spiced ale brewed with imported cinnamon, whole vanilla beans, and milk sugar), Café au Lait Stout (a coffee milk stout), White Blonde Boot (a blonde ale honoring local fishermen), Pelican Pilsner (a German-style Pilsner), and the Intracoastal IPA (an India pale ale). Seasonal, specialty, and limited-release beers are on the team’s agenda for tap and possibly cans: Mudbug Amber, Blueberry IPA, Blackberry Blossom Honey Belgian White, Grosse Tête Pale Ale, American Anethum Dill Pale Ale, Imperial Chocolate King Cake Stout, Mudbug Oktoberfest, Black Pelican Lager, Mudbug Dunkel, Bourbon Barrel Aged Imperial Chocolate King Cake Stout, and many more.

One of the most rewarding aspects of embracing this endeavor is seeing someone’s face as he or she tries one of Mudbug’s craft beers for the first time. “Many times these are people that never drank craft beer before, and in some instances, these are people that don’t like beer, period. When they try something like our King Cake Ale for the first time and their face says it all, it is really rewarding to create something that people can enjoy,” Lloyd says. “Craft beer is nothing to be scared of with all the various flavors, styles, and terminology. I urge people to try craft beer at every chance they get. If it’s not a Mudbug Brewery product, try another locally brewed beer. When you travel anywhere, ask for their local beer selection and support those local craft breweries. Try something new, try a style you never heard of before, and be adventurous and bold in your selections. You may surprise yourself on how many beer styles and brands you will grow to love. Be proud to tell people about your local brewery and why their products are unique and culturally significant.”

WHAT NOW?The King Cake Ale became the first flagship beer

available in cans in January 2016. In early March, the Café au Lait Stout will be the second brew to grace the shelves at local grocery stores. In April and May 2016, the White Boot Blonde and Intracoastal IPA will be canned and offered at the same retailers. Finally, the Pelican Pilsner will be available in cans in June, just in time for the heat and beach trips.

In early 2016, Mudbug Brewery also developed a new canning line and a 30-barrel brewing system with accompanying fermenters and accessories to supply all of Louisiana and some markets out-of-state after several out-of-state retailers and customers have shown interest in introducing Mudbug’s beers in their states.

Visit Mudbug Brewery in Thibodaux at 1878 Highway 3185 (on the Thibodaux Bypass Road near the intersection of the Congo Lounge) on Thursdays from 5 to 10 PM, Fridays from 5 PM to midnight, or Saturdays from 6 PM to midnight. For information on special events and tours, check out the company’s Facebook page (Mudbug Brewery, LLC) and Instagram account (mudbug_brewery).WN


27WHATNOWMAG . c om

Emily Anthes is a science journalist who has written for publications such as Wired, Scientific American Mind, Popular Science, and

Popular Mechanics. She claims she decided to write this book after reading strange headlines about spider goats and glow-in-the-dark cats. This book is a collection of her research with a heavy sprinkling of anecdotes, expert opinions, and ethical counterpoints. The science is dumbed down to layman’s terms, so a biology degree is not a prerequisite. Anthes begins by introducing the reader to the brave new world of genetic manipulation by humans on those of lesser status in the food chain. We meet sensor-wearing seals, cyborg beetles and a bionic bulldog among others. Frankenstein’s Cat is essentially a primer on the status quo of genetically modified animals and the ethical issues involved. The first chapter is on the history of glow-fish pets and how they became the first pet marketed as an aesthetic novelty through biotechnology. We also learn about the companies creating hundreds of varieties of lab mice and rats by altering the genomes to cause specific traits and conditions requested by buyers. Such models are used in the study of human diseases, though there is one mouse variety described as having tusks, another that can’t process nutrients and starves, and another that females won’t reproduce with due to an alteration of pheromones. Models such as these may seem irrelevant to current human medical concerns while cancer and AIDs are killing in mass proportions, but research is done and data is collected and stored. In the second chapter, Anthes details a new way to feed and protect hungry babies all over the world with transgenic goat’s milk. Goats are modified to produce milk that is more similar to human breast milk. Chemicals in the milk also kill pathogenic bacteria and increase resistance to E. coli and childhood

stomach ailments. Another variety of modified goat milk uses DNA from spiders to produce milk with fibers that can be used to make silk. The third chapter discusses the how and why of cloning from regenerating deceased pets to reproducing endangered or extinct species. There are companies that collect and store frozen DNA of various animal species for these purposes. The first cloned sheep, Dolly, produced a blood-clotting agent that resulted in hemophilia treatment. Scientists have cloned a growing number of animals, from cats to cows, opening doors that have allowed for the production of life-saving human pharmaceuticals and the creation of disease-resistant livestock. Other uses of biotechnology on animals that are discussed in the book include implants, robotics, and prosthetics. Scientists can implant trackers and censors to monitor health or study migration patterns. Harmless microchips are routinely implanted in pets to track them if they are lost. Prosthetics and modifications for health are done to improve the lives of injured animals and animal organs and cells are now used in human surgeries. Pig tissue can be used in ulcer repair, wound care, and plastic surgery. For the robotics section, we meet mice with brain implants that can be controlled by humans like little remote control cars. Humans could potentially send computer controlled animals into areas to test the environment or act as spies. According to Frankenstein’s Cat, there are endless possibilities for the future of biotechnology. The author states that, “We are heading toward a world in which anyone with a little time, money, and imagination can commandeer an animal’s brain. That’s as good a reason as any to start thinking about where we’d draw our ethical lines”. Jasmine is a Technology and Media Librarian at the Lafourche Parish Library. Explore the library at lafourche.org WN

A REVIEW OF FRANKENSTEIN’S CAT BY EMILY ANTHESCOLUMN WRITTEN BY | JASMINE R ICHARD


THEPAGETURNER


N eed a little romance? Tired of romantic movies that seem to always either be too formulaic or else, as a means of avoiding formula, too

pessimistic? If so, you need to see Sophie Lellouche’s Paris-Manhattan (2012). It’s French. It has a female director. It’s cute without being too “cutesie.” What more is there to say? A lot really.

Alice has been obsessed with Woody Allen since she was a teenager. She loves his dark, yet optimistic, worldview. It dominates how she sees relationships. She even talks to Woody in her room at night, and he always answers through the soundtracks of his films. Arguably, it is why she’s still single; even the one guy who wants to take her home ends up marrying her sister instead.

The movie has too many cute, and predictable, plot twists to sound like it could work. She discovers that her mom is an alcoholic, her sister a swinger, and that the man who she might end up with is a security system repairman who doesn’t believe in love. On top of all this the camera is in love with Paris, and the movie makes about a hundred different allusions to Woody Allen films. Heck, Alice, a pharmacist, even “prescribes” certain Allen films to her customers—once even “curing” a thief. And then Woody Allen makes a cameo and alters the course of the film.

I know. It sounds awful. But it works. It’s quirky and predictable, but in a way that Hollywood couldn’t invent if it wanted to. It’s worth the

subtitles just to remind ourselves that movies used to be fun without being stupid. And while it’s a premise movie, only in the most positive terms. While it romanticizes Paris, it refuses to give you the most overly romantic shots (such as the Eiffel tower), while the protagonist and the film are both obsessed with Woody, you don’t have to like Woody Allen movies to like it (in fact, one reading of the film is that Woody is part of the problem). The premise gives it direction, but it doesn’t constrict it.

In the end, Paris-Manhattan is at least as influenced by Amélie (2001) as it is anything Allen ever created. But, because Amélie has already happened, it doesn’t have to be so pushy with its quirkiness and its innovation. Instead, it can take the genre of Hollywood romantic comedies and mix it in a blender with things as disparate as Woody Allen and Amélie and let it come out effortlessly like a breath of fresh air. It’s about how films shape, maybe even over-shape, how we see the world, yet it remains optimist. And that’s sweet—in a Woody Allen kind of way.

Will this movie change how you see film or the world? No. But sometimes it is refreshing to realize you can still have fun at the movies without being pandered to. Manhattan-Paris does that in more ways than I can count. Besides, who doesn’t love the French?

Todd is an assistant professor in English at Nicholls State University. Contact him at [email protected]

A REVIEW OF PARIS-MANHATTAN (2012)WRITTEN BY | TODD KENNEDY


SILVER SCREEN

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DANOS’ EXERCISE FACILITY

SILVER SCREEN

WRITTEN BY |BR I TTNEY COURTEAUX

THR IVE | H EA L TH + WEL LNESS

THRIVING AT WORK


D anos, a local family-owned oilfield service provider, has built a new headquarters in Gray, Louisiana, equipped with an exercise

facility benefitting its employees.

ONE OF A FEWEmployer-supported health and wellness is a growing trend,

with many companies offering discounted gym membership to encourage exercise and a healthy lifestyle. Danos has taken that trend a step further by including a first-class gym and workout facility as part of its new headquarters. The decision benefits the company’s bottom line but it also reflects Danos’ commitment to treating its employees like family.

“Danos is a family company, so we believe in putting our employees and their health first,” said Paul Danos, executive vice president. “We’re proud to offer a workplace that supports a healthy lifestyle.”

Danos’ on-site gym can be accessed by employees anytime day or night, including weekends. The facility includes treadmills, elliptical trainers, spin bikes and free weights along with men’s and women’s locker rooms and shower facilities. The gym looks out over a natural landscape including a pond and live oak trees surrounding the facility. Danos employees can greet the day watching the sky come alive at dawn while getting in a workout before beginning the work day.

Another benefit Danos offers employees is an on-site cafe where they can enjoy freshly prepared, affordable soups, salads and sandwiches. And because the cafe and gym are both on-site, employees save time and energy and are more productive throughout the day

ALL AROUND WELLNESSAs a result of this focus on employee wellness, the American

Health Association recognized Danos a Gold-level “Fit Friendly Worksite.” The recognition is given to employers that provide physical activity support, healthy eating options and promote a wellness culture. This investment in employee health gives Danos an edge in recruiting local talent as well as improving overall employee productivity and morale. Healthy employees are not only happier employees, they are sick less often and miss less work.

Employees who use the facility appreciate having a convenient and free place to exercise whenever they like, including during the work day. “One thing that has been fun for us and a little unexpected is the camaraderie employees are developing by exercising together and challenging each other around fitness,” said Paul Danos. Danos employees organize fitness challenges throughout the year in the fitness room or in the courtyard behind the 61,000 square-foot building. Working together to challenge and support each other has brought everyone closer together.


31WHATNOWMAG . c om

WHAT NOWWhat Now provides many reasons local businesses, both small and large should consider the idea of implementing healthy lifestyle choices

to its employees. According to the Centers for Disease Control and Prevention (CDC): “For individuals, workplace health programs have the potential to impact an employee’s health, such as their health behaviors; health risks for disease; and current health status. For organizations, workplace health programs have the potential to impact areas such as health care costs, absenteeism, productivity, recruitment/retention, culture and employee morale.” Everyone in the equation benefits in ways with adopted healthy living programs utilized by employers. WN


DANOS IS A FAMILY COMPANY, SO WE BELIEVE IN PUTTING OUR EMPLOYEES AND THEIR HEALTH FIRST.

—PAUL DANOS“


For the Duck:Season the duck with salt and pepper and on low heat cook in a

non-stick pan and render the fat from the skin to form a crispy skin.

For the Polenta cake:Bring water and milk to a boil and add the polenta, whisk until it is

fully cooked finish with Parmesan cheese, butter, and salt and pepper. Pour the mixture on a sheet pan and spread it out in a thin layer and put in the fridge until it is completely cool. After the mixture is cold, use a knife to cut the polenta into small shapes of your choice. In a non-stick pan, sear the polenta with a small amount of oil.

For the Cherries:In a small pot bring the vinegar, sugar, water, and black peppercorns

to a boil. Pour the pickling liquid over the cherries to let them soak up the flavor. This can be made days in advance.

For the Orange Glaze:In a skillet, sauté small-diced yellow onion, minced garlic and ginger

until slightly golden. Next, squeeze the orange juice and let the liquid reduce. Then, strain out the onions, garlic and ginger. This gives you a clean and smooth sauce. Finish with butter and honey and season according to taste. WN

4-6 DUCK BREASTS

SALT

PEPPER

POLENTA

MILK

3 TBSP. BUTTER

PARMESAN CHEESE

OLIVE OIL

2 CUPS (HALVED) BLACK CHERRIES

3 CUPS WATER

1 CUP WHITE VINEGAR

3 TABLESPOONS SUGAR

BLACK PEPPERCORNS

1 YELLOW ONION

1 CLOVE GARLIC

1 TSP. GINGER

3 WHOLE ORANGES

2 TABLESPOONS BUTTER

2 TABLESPOONS HONEY

WHAT’S COOKING? | ROAST DUCK WITH POLENTA CAKE, PICKLED BLACK CHERRIES, AND ORANGE GLAZE


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

TAKE US WITH YOU.WWW.WHATNOWMAG.COM

ANY TIME OF DAY.ANY PLACE.


M arch is National Nutrition Month! It was created by the Academy of Nutrition and Dietetics to help Americans focus on the

importance of making healthy food choices as well as keeping good physical activity habits. This campaign was created to help people develop a mindful eating pattern and to help them hold on to that pattern for a lifetime as opposed to a short term. Have you done well with your nutritional habits lately? Did you set a New Years goal to eat healthier more often? This can be YOUR nutritional month!

Let’s start with a few statistics. We all know that good nutrition, along with exercise, is what can help keep our weight at a healthy number. In America, over one-third of the adults are obese (34.9% or 78.6 million people). That is a large and very scary number! Unfortunately, these numbers are not getting any better. Campaigns like National Nutrition Month can help to lower these numbers by educating Americans on what and how to eat in order to stay healthy. Do you want to be a statistic?

So why exactly is nutrition important? We’ve seen some of the statistics on weight and nutrition in the United States, but it is also

important to know that eating a balanced diet is VITAL for good health and well being. Our bodies need vitamins, minerals, proteins, energy, fats, and more to live and properly function. If we do not put these nutrients into our body, it will not be satisfied and will not perform like it is supposed to! We cannot just eat chicken and broccoli to make our bodies happy. We must make our diets COLORFUL and full of VARIETY by including lots of different fruits and veggies!

Now that you know WHY you should eat healthy, let’s talk about WHAT you should be eating on a daily basis. Make sure that your diet is full of fruits, raw vegetables, raw nuts, eggs, beans, lean meats, whole grains, and some dairy. Something very important to remember is that you will not be perfect. It is OKAY to fall off the healthy eating bandwagon. The most important part is to get right back on!

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

IT’S NATIONAL NUTRITION MONTH!WRITTEN BY | KATHERINE EL IAS


JUST FOR THE HEALTH OF IT

35WHATNOWMAG . c om

NEW PLACE,BOLD TASTESTEP INTO CINCLARE

JUST FOR THE HEALTH OF IT

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

WRITTEN BY | STUART PERCLE

S et in historic downtown Thibodaux, Cinclare has recently opened its doors as the city’s

newest restaurant with a bolstering menu suitable for all southern palates.

This new establishment, located at 601 West Third St., has delivered an atmosphere as well as a menu that Thibodaux has yet to see anything comparable to. The rather concise menu is so thoroughly constructed, containing ingredients proximal to every southerner’s favorite dishes.

Cinclare’s incredibly personable owner Michael Dalmau whet his devotion to well-crafted cuisine years ago. While working in several restaurants as a Louisiana State University undergraduate, he was able to sharpen his cooking abilities. After receiving his degree, Michael moved to the Squaw Valley near Lake Tahoe to complete various apprenticeships under several decorated chefs.

After returning to his native Baton Rouge three years later, Michael would go on to meet his wife, Kimberly. She is a practicing gastroenterologist at the Digestive Health Center. The couple would eventually move to New Orleans as Michael began his career as a pharmaceutical sales representative. Fifteen years and two children later, Michael, whose family now lives in Thibodaux, decided to further his culinary inclinations by creating Cinclare.

FOOD AND FAMILY: A TRIBUTE TO THE PAST

There is one thing that Michael loves more than great food: his family. Therefore, it is no surprise that Michael would base the name of his beloved new restaurant as an homage to his grandfather.

During the late 1950s, Cuba faced severe political unrest. The tension spurred Michael’s family to defect to the United States, where they would eventually come to reside in Southern Louisiana. As a mechanical engineer that had already worked in a warm climate suitable


for sugar cane, his grandfather found employment and a home in Brusly, Louisiana at the Cinclare Plantation.

“The plantation and the refinery took great care of my family in a time of need,” Michael said. “As a suburban kid growing up in Baton Rouge, I would spend a lot of time there in the summers. For my cousins and I, it is still a very special place that has deep sentimental value.”

TRADITION MEETS INNOVATIONWith classic dishes such as the tempting

duck leg confit and the savory short ribs that slow cook for 24 hours, the mouthwatering menu is sure to fill the 21 tables and ample bar seats available to guests. Between the restaurant’s menu, layout and atmosphere, the Dalmau’s have found the perfect approach; an approach that fuses tradition with innovation in all aspects.

Michael and Kimberly searched the region for a suitable head chef and bar manager, ultimately enlisting the services of Quintonn Austin and Jeffery Markel respectively. Quinnton, a New Orleans native, has

extensive experience working in some of the Big Easy’s most reputed kitchens. Markel, a Florida transplant that has lived in Thibodaux for the last decade, has totaled over 17 years in the bar and restaurant industry.

“He is going to be running the show up here at the bar, which is just as important to us as our kitchen is,” Michael said in reference to Jeffery. “He’s an absolute professional that knows exactly what he is doing so we are very blessed to have him here.”

From within, Cinclare’s modern interior design is complemented with traditional elements that blend both styles harmoniously. Michael and Kimberly take great pride in their “rustic southern cuisine,” which for some, the phrase can be difficult to interpret.

“This is not an easy restaurant to describe,” Michael admitted. “But when you first look at our menu, there are a few things will jump out at you. You will see rabbit, duck leg confit and other rustic ingredients. We have some items that would normally be served differently, but we are using other more-thoughtful approaches and techniques.”

It was this type thoughtfulness, paired with a bold menu and its attention to detail that incited Jeffrey’s interest in applying for a position at Cinclare as bar manager.

“The menu was leaked to me by a student who came in to apply for a job,” Jeffrey said.

“After seeing a picture he had taken of the menu, I knew that I needed to come work for this guy (Michael). This menu is modern, yet not overly trendy. It is smart and concise.”

Jeffrey considers the concentrated menu to be an advantage of Cinclare’s, in opposition to other local restaurants. According to him, it will allow the kitchen to maintain the freshest ingredients because they will be able to focus on a more concise inventory.

Not only has Michael committed to using fresh ingredients, but he has also found local vendors for some of Cinclare’s items. The restaurant buys all of its chicken and shiitake mushrooms from the Mossy Ridge Farm in Houma. The restaurant also buys its bibb lettuce from a hydroponic farm in Schriever.


37WHATNOWMAG . c om


FOR MY COUSINS AND I, IT IS STILL A VERY SPECIAL PLACE THAT HAS

DEEP SENTIMENTAL VALUE“ —MICHAEL DALMAU

‘WINE’ BOTTLE AFTER ANOTHER, LITERALLY

Cinclare will be offering a new wine list every week. The list will contain approximately three red wines and as many white wines that will be carefully paired by a sommelier that the Dalmau’s befriended over the years with the food offered on their menu.

GREAT FOOD, BETTER PEOPLEAfter meeting Michael and his wife for a matter

of moments, anyone can tell how genuine they are. Their passion for life as well as well-prepared dishes will be very evident in their restaurant. Owning and operating a restaurant has been a lifelong goal of Michael’s, which is something the surrounding community will benefit from with wonderful food and hospitality.

“We love Thibodaux and we’re so happy to have the opportunity to make an investment like this in such a great community,” Michael said.

“Im trying to serve plates that I love. Ive been waiting a lifetime to do this.”

WHAT NOWThursday, February 25 was Cinclare’s public

debut. The tentative hours of operation are as follows: Wednesday and Thursday, from 4pm-10pm and Friday and Saturday, from 4pm-11pm.

Reservations must be placed in order to dine in within the first two weeks of opening, until walk-ins are welcome. To reserve a table, please call (985) 227-9507! WN


A HOUMATERREBONNE CIVIC CENTER DEVELOPMENT CORPORATION PRODUCTION

SPONSORS AND PARTNERS

P R E S E N T S

39WHATNOWMAG . c om

FASTEN YOUR SEATBELTS WE’RE IN FOR A BOUNCY RIDEWRITTEN BY | JEFFERY MARKEL


BOTTOMS UP

W e recently made a trip to visit family in Colorado and on our return trip home we arrived at the airport a little early. We sailed

through check in and security with two hours left before boarding so we decided to look for a comfortable place to wait. We found a very nice and uncrowded (at 10:00 AM) little airport bar called the Blue Sky Lounge that was very close to my departure gate. Now usually I will take advantage of just about any excuse for a cocktail but when it comes to flying I actually prefer not to indulge. I used to enjoy flying but as I get older the seats seem to keep getting closer together and less comfortable for my 6’ 2’’ frame and for some reason alcohol makes sitting still for hours at a time more challenging. So my plan was to nurse a soda or a cup of coffee for a bit until closer to boarding time. Upon entering the trendy yet tasteful lounge the first thing I noticed was the amazing and thoughtful liquor selection displayed behind the bar. Not what I expected from an airport bar. The next was the cheerful smile of our bartender as she greeted us. A bartender with cheerful attitude at 10AM on a Sunday morning is as rare and precious as 100 year old cognac. The third thing that contributed to shattering my resolve not to drink (surprise!) was the impressive and skillfully put together drink menu. I should also relate the surprising detail that everything was reasonably priced, not something you usually see in an airport. I would have happily sampled the extensive whiskey selection but I thought the wiser course of action would be to try one (or two) of their craft cocktails. I ordered an in-house barrel aged Manhattan that was made with three different kinds of vermouth. I loved it. Don ordered a drink called a Colorado Ginger.

He loved it, I loved it more. I knew I would have to try and replicate it. The version they served was made with Leopold’s Cherry whiskey that was from a local distillery in Denver. It reminded me of something folks here in Thibodaux make called “cherry bounce” a concoction made by infusing whiskey with local cherries. Apparently it only works with local cherries. I couldn’t get my hands on any cherry bounce but after a few tries I came up with a darn good substitute. As usual I prefer to share recipes with you that I know you can easily obtain the ingredients for so everything in this drink is available at one or the other local grocery stores. By Cherry Syrup I mean the juice from a jar of natural cherries not the fake red dyed maraschino cherries you usually see in bars. Rouses Epicurean has a couple of brands in the cocktail mixer section but the one I used was called Bada Bing.

GINGER CHERRY BOUNCE2 TEASPOONS OF CHERRY SYRUP1 OUNCE KNUDSEN’S JUST BLACK CHERRY 1 OUNCE MAKERS MARK BOURBON1 TEASPOON (A WEDGE’S WORTH) FRESH LIME JUICE4 OUNCES OF NON-ALCOHOLIC GINGER BEER

In an old fashioned glass add the first four ingredients and stir until well mixed. Add ice and then slowly pour and stir in the ginger beer. Garnish with a cherry and a lime. Enjoy! Jeffery is the bar manager at Flanagan’s Creative Food and Drink in Thibodaux. Stop by for a cocktail.WN


FLASHBACKFEBRUARY

A | WALT DISNEY WORLDShawna, Erica and Alana enjoying a visit with

Rafiki in Walt Disney World.

B

A

C

D

E

F

H SUBMIT YOUR [email protected]

D ISCOVER | L AGN I APPE

C | KREWE OF HYACINTHIANSThe Krewe of Hyacinthians “Traveled the World”

this Mardi Gras season.

D | FAMILY TRIPToni Roussel and daughters Kaylen and Karsyn enjoy a trip to Disney World.

E | KREWE OF APHRODITEAshely Jones, Meagan Hebert, Ashely Arnold, Diedra Jenkins, and Marcia Hebert prepaing for their ride with the Krewe of Aphrodite.

G | KREWE OF PANDASDuke Matthew and Maid Kate in the Krewe of Pandas at

St. Bernadette Catholic School in Houma.

F | BAYOU SISTA’SJonathan Foret hanging out with the Bayou Sista’s Mardi Gras Mamou Style at the Krewe of Houmas parade.

GH | GREAT SMOKY MOUNTAINS

The Sanderson’s enjoyed hiking Chestnut Top Trail in Townsend, Tennessee.

B | CROSSFITAlex Bourgeois completes a deadlift while

competing in the 2016 Team Ory Lift-A-Thon at Momentum Thibodaux CorssFit.

41WHATNOWMAG . c om

FLASHBACKFEBRUARY


+

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

FEBRUARY WINNER: CHARLOTTE BILLIOT

® WIN A$50 GIFT CARD

FEBRUARY ANSWERS: To Be Or Not To Be, Separated At Birth,Middle Ages, I’m Bigger Than You

WHAT SAYING MIND WORKOUT

Does your bank know ?

Ross Valure

Most people know Ross as a CPA but many people don’t know that he spends his free time practicing Guerrilla Jiu Jitsu.

At Synergy Bank, we want to know your passions because if they are important to you then they are important to us.

___ ___ ____

________

______ __ ____

D ISCOVER | L AGN I APPE

courtesy of

_________

LIMIT < +

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What Now Magazine | March 2016