PoV (December 2015)

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6 POINT OF VUE OUR VUE DECEMBER 2015

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DECEMBER 2015 VOLUME 9 ISSUE 12

TABLE OFCONTENTS

18 SINGING OUT HOPE Vandebilt choir to sing for Pope

24 CHATEAU CHIC Home Tour

32 TAKING THE LEAP Lindsey Norton takes on Singapore

38 A SERVANTS HEART Mae Smith retires

44 CHRISTMAS GIFT GUIDE Gift Ideas from Local Retailers

48 UNDER THE SCOPE The Other December Holiday

74 OH SNAP Hit the Lights

52 WHO AM I? Courtesy of Premier OB-GYN

64 TELL ME WHY Answers to Lifes Most Perplexing Questions

68 TIMEOUT Nuggets about Nog

70 ZAT YOU, MR. CLAUS? Christmas Q&A with the kiddos

76 PRIMED FOR MEMORIES Chef Randy Cheramie shares his family Christmas feast

SINGING OUT HOPECHANNING CANDIES

ABOUT THE COVERPre-K students at St. Bernadette Catholic School in Houma get to the heart of Christmas. Sort of.18

LOCAL VUE FITLIFE

54 THIBODAUX REGIONAL Mindful eating through the holidays

56 FITMIND Holiday Season

58 THE YOUNG GENERATION Youth basketball

62 WHATS SHAKIN How You Can Roday Around Your Community

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12 EDITORS NOTE Merry Christmas

13 THE VUEFINDER For Real or Fake?

14 INTERVUE Say What?

16 THE OBSERVER Christmas Morning

OUR VUE YOUR VUE

84 LIVING WELL Of Course There Will Be Leftovers ...

85 CHECK IT OUT Just Mercy: A Story of Justice and Redemption

86 BEHIND THE BREW Holiday Gift Ideas for the Craft Beer Lover

87 A VUE FROM THE VINE Value Priced Gems from Australia

88 BON APPTIT Dulce de Leche Baked Donuts

90 SMARTY PANTS For When Your Thinking Cap Fails

92 RENDEZVOUS Where You Need To Be Around Town

94 SCENE IN Look at ol so n so!

96 ADVERTISERS INDEX The Who and the Where

97 LOOK TWICE PUZZLE Sponsored by Synergy Bank

98 VOLUNTEER SPOTLIGHT Rhett Williams

99 THE FINAL COUNTDOWN 7 Classic Christmas Carol Tidbits

EXPERT VUE REAR VUE

13

88 99

DECEMBER 2015 VOLUME 9 ISSUE 12

TABLE OFCONTENTS

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12 POINT OF VUE OUR VUE DECEMBER 2015

Shell Armstrong is the editor of Point of Vue magazine. [email protected]

PUBLISHERBrian Rushing

[email protected]

EDITOR-IN-CHIEFShell Armstrong

[email protected]

CREATIVE DIRECTORGavin Stevens

[email protected]

GRAPHIC DESIGNERSMariella Brochard

Todd Rowan

SALES MANAGERDeanne Ratliff

[email protected]

CIRCULATION MANAGERMichelle Ortego

[email protected]

SUBSCRIPTIONS Point of Vue magazine is published monthly.

Subscriptions are available for $36 for 12 issues. For more information, email

[email protected]

Copyright 2015 Rushing Media, LLC. All rights reserved. Reproduction in whole or in part of editorial and/or graphic content is strictly prohibited.

BUSINESS ADDRESS: 6160 West Park Ave., Houma, LA 70364 985.868.7515

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

Its that time of year most folks have an extra pep in their step. Holiday colors, music and

traditions are the norm and youngsters

are counting down to the big day

Christmas.

December is the month we set aside

to celebrate the birth of the Christ child.

Factor in a visit from Santa, loads of

gifts, family gatherings and good times

and youve got yourself a holiday.

To get the real scoop on Christmas,

PoV staffer Melissa Duet visited young-

sters at St. Bernadette Catholic School

in Houma to get the down low. Special

thanks are due to Michele Lopez and

Andre Hebert Trahan for opening their

classrooms to us.

It turns out the theory that Christ-

mas is for the young does ring true.

The Pre-K children set us straight on a

number of looming questions inquiring

minds have long wanted to know. For

instance, Santa Claus will consume

Merry Christmas

SHELL ARMSTRONG

EDITORSNOTE

THIS ISSUES CONTRIBUTORS

PHOTOGRAPHYChanning Candies, Casey Gisclair,

Jacob Jennings, Misty Leigh McElroy, Erica Seely

WRITERSDwayne Andras, Shell Armstrong, Lane Bates, Carlos Crockett, Jaime Dishman, John Doucet,

Melissa Duet, Dr. J. Michael Flynn, Casey Gisclair, Deana Leonard, Debbie Melvin, Janell Parfait,

Bonnie Rushing, Becca Weingard

between two and nearly two dozen

cookies during his travels and the Wise

Men would have done well to pack a

puppy along with the gold, frankin-

cense and myrrh. Want to know more?

See page 70.

For home dcor ideas, Bonnie Rush-

ing and Erica Seely visited Phillip and

Dot Wu (see page 24). Their traditional-

meets-Asian take on Christmas is a

splendid nod to the holiday accented

by pieces from the couples world trav-

els. Its really something to see.

And to whet your appetite, our favor-

ite chef, Randy Cheramie of the John

Folse Culinary Institute, has whipped

up a Christmas Day menu thats sure to

delight (see page 76).

This issue of PoV is packed with

holiday fun and ideas. We hope you

enjoy it. The entire Rushing Media

family wishes you and yours a very

Merry Christmas and best wishes long

into the new year. POV

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Melissa is a writer for Rushing Media. She refuses to part with her 24-piece Barbie orna-ment collection despite her age. [email protected]

For Real or Fake?

MELISSA DUET

THEVUEFINDER

If youve driven around Kenner in the last few months, youve probably noticed a new resident in town. At Home, the holy grail for homeowners, and its robin egg blue sign peek out over the

myriad other establishments along West Esplanade Avenue, beckon-

ing you to step inside and empty your wallet immediately.

There we stood, meandering through the Christmas tree display

in the middle of the 200,000-square-foot store ... in the middle of

October. We stroked the branches of each one, tilting our heads

pensively, trying to imagine how the artificial Douglas Fir or Scotch

Pine might look in our living room. There had to be just the right

amount of lights and the branches had to look realistic enough to

make us believe it wasnt crafted in some overseas factory.

Despite the concerted effort, it was hard to picture it without pin-

ing for a real Scotch Pine.

Having a real Christmas tree is all Ive ever known. As a child, I

anticipated the weekend my parents finally broke down and ven-

tured to the tree lot to pick out the perfect plant for the season. No

holes messing up the overall look, average height and full, a bed of

foliage waiting to nestle each of our handmade and Hallmark orna-

ments for the month of magic ahead.

Some years, we sprung for flocking, the faux snow lightly dusting

our entire house by Dec. 31. Other years, we kept it traditional, just

ornaments and an angel on the highest bough. The Christmas tree

adventure was my younger selfs recognition that the best time of

year was upon us.

My husbands childhood Christmas trees were of the

kind we found ourselves deliberating over on that day in

mid-October. Perfectly packaged in storage boxes, ready to

spring alive in homes across America. Low-maintenance

and the end result is equally beautiful.

Standing in the middle of all that foliage, I realized I

might not have to devise a grand tree swap overnight after

all. My childhood memories werent even about the actual

tree. They were about the process, the journey from bare

branches to shimmering spectacle, slowly put together by

every family member as a ceremonious welcoming of the

Christmas season.

So this year, weve got our eye on a seven-and-a-half-foot

Kerrigan Spruce tree, complete with 700 pre-strung lights.

No, it wont shed needles or fill the house with that quint-

essential tree smell, but honestly, our dog is not to be

trusted with anything that drops easily digestible objects

and lugging that big ole thing inside is a more pleasant

thought when someone else is doing the heavy lifting. Next

year, Ive been promised the real deal, a compromise for

the sake of preserving Christmas traditions while making a

few of our own. POV

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14 POINT OF VUE YOUR VUE DECEMBER 2015

How are your gift wrapping skills -

tied up with a bow or stuffed into a

gift bag?

What smell reminds you of

home?

If you treat your-self to the fine

things in life, what would that be?

INTERVUE

GRETCHENPractice Manager

MICHELLECirculation Manager

ANGIEOccupational Therapist

DAWNRegional Manager

BEVERLYOwner

When do you start breaking out the

Christmas lights?

Swim with sharks or dolphins?

What wakes you up in the morning?

Artificial or rea Christmas tree?

The minute live Christmas trees arrive

After ThanksgivingNot until after Thanksgiving

First week of December

After Thanksgiving

You have to swim with sharks to be able to appreciate

dolphins more.

Dolphins Definitely dolphin Both Dolphins

Anticipation of the alarm going off an waking everyone

else up

AlarmAlarm - 4:30 a.m.

running groupMy alarm Birds singing

Real - Love the smell Artificia Artificia Artificia Artificia

Starbucks and a massage

Everything. If you dont treat yourself, you cheat yourself.

Fine dining Travel Traveling to Hawaii

A home-cooked meal Clean laundryFreshly cut grass in

the summerCut grass Jasmine

Skills? Tied up with a bow Tied up with a bow Tied up with a bow Gift bag

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16 POINT OF VUE YOUR VUE DECEMBER 2015

Jaime Dishman believes in silver linings, no matter how gray the storm clouds.

ChristmasMorning

JAIME DISHMAN

THEOBSERVER

If youre reading this before Christmas morning, you should know that I am eagerly waiting on Christmas Day. Im 35 years old, and even as I write this, there is a part of me that wants to

start a countdown to Christmas. But its too early. And as my fingers

type, Thanksgiving hasnt even happened yet.

Christmas morning. Please come. Because it feels like Ive been

waiting all year.

Theres no logical explanation. My husband and I dont exchange

gifts. So theres no big gift coming that might make my day. Its one

of our busiest days of the year. We celebrate early morning with our

children, then celebrate with my husbands extended family and

spend the evening with my parents and siblings. Its so busy. But the

minute my eyes open on Christmas morning (which with our crew

is at about 6 a.m. with them jumping on our bed), I think, Its here.

Ive been waiting all year.

I grew up with a sense that on Christmas morning, every wrong

thing was somehow made right. We would attend our churchs

candlelight service and get home late Christmas Eve. But I went to

bed knowing that no matter how much of a brat I had been all year

long, I would wake up forgiven by parents who graciously put gifts

under the tree. Even when I in no way deserved them.

My self-awareness of my brat-like behavior is true. As a moody,

sarcastic and somewhat rebellious teenager, I knew what I was. And

I knew that if there was a naughty/nice list, I might not make the

nice list. I certainly hadnt been nice to my parents all year. And

friendships were questionable, too. I usually had only been nice if

they had been nice to me. So Im not sure that warrants a check in

the nice box.

But on Christmas morning, the gifts were there. My parents were

smiling and gratitude erupted from a girl who showed little hope

of ever turning out well. Seriously, even my grandmother had pre-

dicted to my parents that, they would have trouble with that one.

And they did. But I was forgiven. Christmas morning felt like a

fresh start, a chance to do it all over again. All my wrongs forgiven.

Smiling parents. Undeserved gifts.

A little piece of me changed every Christmas through my

teen years. Waking up feeling forgiven and given a clean

slate changes the way you do things. It turned the sarcasm

into concern for others. It changed the moodiness into grat-

itude. And eventually, it turned me into a daughter that my

parents were glad to wake up to on Christmas morning.

They could have quit giving me gifts and told me I didnt

deserve them. And that would have been true. But they

didnt. Every Christmas morning came, and they placed as

much as they could afford under the tree. Really good gifts,

too. Ones that I knew sometimes cost too much.

Its made me want to give good gifts to my own children.

Really good ones that they dont deserve. And not just

Christmas morning. But every day of the year. Because not

all gifts come in wrapping paper. Sometimes its the gift of

a little extra undeserved grace.

That Christmas morning feeling isnt just a feeling. Its a

sign of new life, which is ultimately what Christmas morn-

ing is all about. Wise Men sought after a star, and I have to

think they thought, Please give me something new that

will change the way I am now. Thats why Im following

this star so far.

Im no wise man but Id imagine following a star isnt

exactly the most logical decision on anyones part.

But neither is gift giving. If Im tallying points, about half

my kids probably dont deserve gifts this year. Theyve left

their rooms sloppy, argued with each other, lied and yelled

at me. But the gifts are there. Waiting. Wrapped.

And theyre good ones, too. Ones they dont deserve.

Because I want them to know what a fresh start feels like.

A morning when you wake up and realize you dont mea-

sure up, but youve been given good things anyway.

And that is why Ive been waiting for Christmas morn-

ing. Its the best day of the year. POV

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JACOB JENNINGS

MELISSA DUET

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Singing OutHope

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Healing, uplifting, life changing ... one song, its lyrics and melody melding together to create something transcendent,

has immense power and students at Vandebilt

Catholic High School are set to experience

what thousands of beautiful voices can do.

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20 POINT OF VUE LOCAL VUE DECEMBER 2015

At the beginning of the 2014-15 school

year, the schools choir director Sarah

Todd received an unanticipated invita-

tion in the mail, its contents offering

her choir students a trip of a lifetime.

Sent from The International Federation

of Pueri Cantores, the correspondence

invited the students to travel to Rome

for the 40th Annual International Con-

gress, a gathering of officials working to

maintain the musical identity within the

Catholic faith. In all, 127 choirs are set

to proclaim this years message of Sing

Out Hope and Vandebilt is among the

United States 33 participating choirs, the

only group from Louisiana.

The European tradition of boys choirs

singing during liturgical services saw

renewal in the early 20th century, thanks

to Pope Pius Xs devotion to the art form.

Les Petits Chanteurs a la Crois du bois,

or Little Singers of the Wooden Cross,

became the first tasked with singing dur-

ing services and on Nov. 11, 1944, the In-

ternational Federation of Pueri Cantores

was formed.

In the 1990s, girls choirs were admit-

ted to the federation and today, several

hundred choirs of children, girls, boys

and mixed groups join the organizations

mission to use music to worship.

A group of roughly 100 local students

are set to embark on the global journey

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Dec. 28 through Jan. 1 where they will gather with the other

126 choirs from places like Belgium, France and Sweden for an

immersive trip that puts them at the forefront of the faith.

Were kind of thinking of it along the lines of not just a fun

choir trip, Sarah says. Were gearing it toward a pilgrimage.

A lot of Rome is steeped in religion and so we are going to,

besides singing for the mass that the Pope is saying, we are go-

ing to be going and singing in churches and touring a lot of the

religious aspects.

The trip begins with a solemn procession through the Holy

Door of St. Peter s Basilica for the inauguration of the Con-

gress. This is a momentous opportunity as the Holy Door is

typically bricked up except for Holy Years of Mercy, designated

times to strengthen the relationship between man and God.

Pope Francis is set to open the door for the first time since 2000

during a Mass on Dec. 8, the official first day of the Holy Year.

The choirs will sing during this opening procession, as well

as for various individual concerts held at churches in the area

and at a mass celebrated with the leader of the Catholic Church

himself, Pope Francis.

Since receiving the invitation, the group has been hard at

work memorizing and perfecting songs that will serve as the

music for the various programs throughout the five-day event.

The students attend special practices twice a week after school,

working not only on knowing the songs, but being able to pro-

nounce the lyrics, many of which are in Latin, French or Italian.

Very little of it is in English, Sarah laughs. Weve been do-

ing well with it though. Theyve been doing a good job.

Its really exciting, says Rod Russell, whose daughter Mary

is in the choir. Its one of the those rare life opportunities and

its exciting that they are given the opportunity to be able to go

and be recognized and be able to sing in the Vatican.

Although the group has done several fundraisers to raise the

amount needed for the trip, Sarah says the students and their

parents are covering most of the expenses, an indication of how

important the trip is to them.

For kids in a Catholic school, who have grown up Catholic,

you tell them they are going to be singing at a mass the Pope

is saying and thats a really big deal, Sarah explains. Theyre

very excited ... Just the fact that the school is allowing me to

take this trip it is so important to the kids. POV

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ERICA SEELY

BONNIE RUSHING

CHATEAUCHIC

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A B

Built by M.L. Funderburk and later sold to Dr. Ru-dolph Ellender, the home of Phillip and Dot Wu has a unique, eclectic style the homeowners refer to as tradition-

al-meets-Asian. While decor found throughout the home

has been acquired during world travels, Asian decor takes

center stage.

After moving into their home in 1992, Dot began decorat-

ing the three bedroom, three bath home herself. Using her

creativity and talent to decorate as well as sew her own

drapery, Dot has cultivated the decor to reflect her hus-

bands heritage. A variety of blue and white porcelain on

display is from Hong Kong.

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C

D When decorating for the holidays, Asian and tradi-tional decorations are combined for an uncommon, yet

beautiful Christmas look. An Asian Santa at the front

door greets guests as they enter the home. Once inside, a

white bisque porcelain dragon sits proudly on the mantle

waiting for Christmas.

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E

F Fueling Dots passion for decorating, each year her Christmas decor changes with a new color scheme. This

years color combination is silver and gold. Sparkling

decor and elegantly arranged florals set the stage for an

annual gathering of friends, called a hen party. For the past

15 years, Dot has hosted this special gathering of friends

right before Christmas Eve. An elaborate design adorns

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A Living RoomB Living Room DetailC Dining Room DetailD Nativity SetE Sitting AreaF Master BedroomG Front Door Detail H Exterior

G

H the formal dining room table where the evening is shared. This year, sugared

green grapes and apples shine under the

twinkling lights. After an evening of fun,

themed dessert plates are gifted to guests

as a memento of the celebration and their

friendship. POV

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MELISSA DUET

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Its 8:30 a.m. and Houma native Lindsey Norton is preparing for another day in Singapore.

T A K I N G T H E L E A P

Nearly an entire day separates her from family and friends in Louisi-ana, but the world outside her window

isnt all that different from the one she

left behind some 10,000 miles away.

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Lindsey earned a marketing degree and masters of

business administration from Nicholls State Uni-

versity between 2003 and 2008, joining forces with a

franchisee of Smoothie King in Lafayette shortly after

graduation. Soon after, she was offered a position

within the corporate office in Metairie, assisting fran-

chisees across the country in establishing and success-

fully operating locations of the Louisiana-born bever-

age company. The position kept Lindsey on a constant

rotation of week-long trips from Miami to Las Vegas,

fueling her desire to explore more of the world.

In 2012, the company was purchased by SK USA

Inc., spearheaded by CEO Wan Kim, who was operat-

ing Smoothie King franchises in more than 100 loca-

tions, including Korea. The leadership change meant

expansion into international markets and Lindsey

quickly packed her bags for her first foray into inter-

national living.

That was really exciting, she remembers of the

consulting job that landed her in Singapore in January

2013 to launch the brand in the area. One, it was a

new opportunity for me, but also, I had never been

outside of the U.S., outside of the Caribbean. Just to

be part of something that was going to eventually be

great was really exciting for me.

By the beginning of 2014, Lindsey was asked if she

would consider staying in Singapore for a long-term

assignment, one that would eliminate the grueling

trips back and forth to the U.S. corporate office while

still maintaining contact with Singapore, a difficult

task considering the 14-hour time difference. But

Lindsey had fallen in love with the area and knew

shed found the place she was meant to be.

Within the next year, the goals of Smoothie Kings

international work shifted and Lindsey found herself

at a crossroads: remain with the brand and move to

North Carolina or remain in Singapore and begin a

new chapter.

In retrospect, looking at what I had done for them,

the constant travel, the constant pick up and go, it

was exciting, but it was almost detrimental to a social

life, she says. So after a lot of thought and prayers, I

decided that Singapore was where I was supposed to

be.

After leaving Smoothie King in mid-November,

Lindsey began the search for an apartment and a new

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PRIMARY L ANGUAGE: EnglishSIZE: 277 square milesNICKNAME: The Little Red Dot, adopted from a former Indonesian presidents comment that the city-state was just a red dot.POPUL ATION: Roughly 5 million peopleFUN FACT 1: Celebrated 50 years of independence in 2015FUN FACT 2: Year-round temperature of 70 to 90 degrees FahrenheitFUN FACT 3: Cars in Singapore are outrageously expensive. A Nissan, for example, will cost upward of $100,000. Cars are heavily taxed in order to keep consumption low because of the limited space.

job, one that allowed her to continue her

growth within the business world. She

also made the trip back home, where she

was faced with the challenging task of

cleaning out, packing up and moving on.

When I got home in December, I actu-

ally went home to basically get rid of

everything I didnt want to bring with

me and pack up everything I did, she

remembers. Last Christmas was quite

tough. The majority of the time was

spent selling furniture, giving things

away. It was quite an emotional Christ-

mas last year just going through that.

The trip home included immense joy

in seeing her family for the first time

in months and coincidentally receiving

a phone call offering her a job as the

senior admissions manager at Stamford

American International School on the

day she landed in the United States. The

school, which operates nursery through

12th graders, opened in 2009 in Singa-

pore. It utilizes cutting-edge educational

practices to teach the children of expatri-

ots, who make up the 40 percent of the

population. Most of the students arrive

in Singapore because of a parents job.

That [moment] was a really emotional

thing and to be honest, if I hadnt gotten

the position, Im not sure I would have

been able to leave, Lindsey says of her

return to Singapore. I think I would

have struggled with doing what I did

and not knowing whether or not I had a

job.

Nearly a year into her new job, Lindsey

spends most days at her office on Stam-

fords campus overseeing the sales team

for the school, analyzing sales goals and

numbers and sitting in on appointments

with potential students and their families

in order to coach and train those she

manages. Because she once was the one

packing her bags and making the leap,

she empathizes with those that come

through Stamfords doors, offering a

unique perspective on life in Singapore.

Having worked in Singapore for

nearly two and a half years now, I con-

nect with people in a much better way

because the people I meet on a daily

basis are people that are doing exactly

what I did a year ago, she says. We do

meet a lot of Americans and, for some,

especially mothers because typically they

are the following spouse, its a difficult

thing. Its really nice to be able to con-

nect with that mother and say, Heres all

the great opportunities your child is go-

ing to have and heres all the other stuff

that nobody tells you.

That includes mentally preparing for

the life-changing move, emotions Lind-

sey was surprised to experience in the

wake of it all.

I had been doing it for so long so I

never expected the emotional depth to be

what it was, she explains. There were

times this year that I really struggled,

mainly with not having the support

system that you have when you do live

in the states ... FaceTime and Skype and

phone calls are wonderful, but some-

times you just need that hug. Thats one

thing I really miss and its really nice to

be able to convey that to families. I think

they really appreciate that.

Although being away from her loved

ones is understandably difficult at times,

her love for Singapore and the doors it

has opened for her have made the emo-

tional rollercoaster all worth it. What lies

ahead for her is an unknown, but shes

eager to find out and share with her fam-

ily and friends the experience along the

way.

I know that they are really looking

forward to me being home at Christmas

and Im also really looking forward to

that, she adds. Its taken awhile for

them to get used to it, but I think were

finally at a point where they get it and

I definitely think that when my parents

come over to Singapore, theyll truly

understand why I wanted to be here and

why I enjoy it so much. POV

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S P O N S O R E D C O N T E N T

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SHELL ARMSTRONG

ASERVANTSHEART

JACOB JENNINGS

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Mae Smith readjusts the black wrist-

band on her frail arm, counting

down the minutes until her shift

ends at noon.

Its not that shes watching the clock to go home.

Maes saved her favorite job, readying First United

Methodist Church of Houmas altar for Sun-

day service, for last. A perfectionist at heart, the

91-year-old Dulac woman wants to ensure the job

is completed to her standard. Time spent talking to

a PoV reporter is time away from her work and

thats made her mindful of the clock.

Time is winding down on Mae Smiths career. For

37 years, the devoted Catholic woman has faithful-

ly served First United Methodist. Days before her

92nd birthday, Nov. 23, she retired as the churchs

longtime housekeeper.

Mae Smith was a young 17-year-old bride when

she and Joseph W. Smith wed. Joseph would serve

on a Navy ship in the South Pacific at the height of

World War II. Mae stayed at home, waiting for his

return.

When the war ended, Joseph returned and took

a job with an oil company. The Smiths had a

PoV 12-15.indd 39 11/17/15 11:08 AM


daughter, Gerri, and life was good.

Until 1978, that is, when Joseph was

tragically killed in a car accident.

A 55-year-old widow with a daughter

to support, Mae had little choice but to

seek work.

It wasnt easy, Mae recalls. I didnt

have the money to bury him.

Chauvin Funeral Home worked out a

payment plan, and Mae set out to find

work. After all, the meager monthly wid-

ows pension the Navy paid wouldnt

cover the bills and support Mae and

Gerri.

Thats when the call came.

A First United Methodist church mem-

ber called Maes sister the church was

looking for a nursery worker.

My sister said she didnt need the

job, but I did, Mae recalls. I told them

I didnt have transportation, but if they

could give me a ride, Id take the job.

God had a hand in it. I needed a job and

He delivered one.

For a little more than $2 an hour, Mae

Smith, born and raised in St. Francis De

Sales Catholic Church, joined the Meth-

odist church family.

Saturdays were reserved for church

services at St. Francis, but on Sunday

mornings, Mae could be found rocking

the infants in the nursery.

Today, I see some of those people I

rocked when they were just little babies,

she says. Now, they are all grown and

have children of their own and they

arent babies, either.

In time, Maes duties shifted from

the nursery to housekeeping. Her days

have been spent readying coffee for the

churchs many services, cleaning meeting

rooms, serving meals and picking up af-

ter funerals, weddings and school events.

Mae has been a faithful servant to our

church, the Rev. Don Ross, pastor of

First United Methodist of Houma, says.

Shes been a strong, faithful employee.

Mae Smith personifies strength

figuratively and literally. At 100 pounds

soaking wet, Mae tackles her chores with

the vigor of someone half her age.

I never carry her mop bucket, Ross

says. Its not that I havent offered. She

just wouldnt hear of it.

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PoV 12-15.indd 41 11/17/15 11:08 AM


Likewise, the strong-willed woman re-

fuses to allow the pastor to call her Mrs.

Mae.

She insists I call her Mae, Ross

explains. She tells me I have to call her

Mae because I am the boss.

Its tough for the former Eagle Scout,

Ross admits, to address an elder so in-

formally. My own dad is in his 80s. It is

hard not to call her Mrs. Mae.

The respect between employee and

boss is clearly evident.

Rev. Don is a wonderful pastor,

People are so nice here. Ill miss that

atmosphere, but Im sure Ill come back

to visit, Mae says.

The decision to retire on her 92nd birth-

day wasnt an easy one, she says. Vision

problems and less-than-perfect hearing

have slowed her some. But mostly its

not having time to visit her siblings one

of her brothers just retired last year

when shes working. And retirement will

give her more time to visit her daughter

and her husband in Deville, Louisiana,

not to mention her two granddaughters.

My daughter worked for awhile, but

she is retired, Mae says. She kept tell-

ing me it was time for me to consider

slowing down. I dont think Ill slow

down. Ill probably still get up early

just not at 5:30 a.m.

And Mae is looking forward to return-

ing to the church for Agape bible study

or Easter Sunday service. And maybe to

check in on the new housekeeper.

But on this particular day, noon is at

hand. And the altar still needs cleaning.

Thats what I will miss the most, Mae

says. Spending time in the sanctuary. It

is so beautiful in there. I spend my time

praying while I work. I feel so close to

God, and so blessed and grateful for that.

Our God is so good. POV

Mae says, recalling the many ministers

whove served the church in her 37 years.

He is a very warm person. To me, he is

more like a friend than a boss.

She tells of his morning visits for cof-

fee. If hes running behind or tied up,

Mae delivers a cup of hot joe to his

office. I drink a lot of coffee because

Mrs. Mae makes it for me, he says.

The mutual respect and friendships

Mae has shared at First United Method-

ist are what the Dulac native says shell

miss the most.

PoV 12-15.indd 42 11/17/15 11:08 AM

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2015

G I F T G U I D E

Holiday OutfitEnvy Boutique985.856.4717Deck yourself or your loved one out this Christmas in apparel from Envy Boutique. This Piko Dress ($36.50), Mocha Lace Vest ($31.50), Fringe Shoulder Bag ($74) and Big Rim Hat ($19.50) make for an outfit that will keep you warm and looking great this winter.

Baked GoodsChez Cake Bakery985.262.4246What better way to say Merry Christmas than with a delicious treat from Chez Cake Bakery? The Houma bakery offers a variety of cakes, pies, cook-ies, candy, cupcakes, dessert trays and gift cards.

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Handmade JewelryOld Estate Art Gallery985.447.5413Give the gift of handmade jewelry this holiday sea-son. These beautiful pieces were crafted with care and provide a touch of sparkle to any outfit.

Nouvelle CandlesThe Royal Room985.637.8146Nouvelle Candles create a warm, relaxing space with aromas common to the region think cypress and moss. Let these candles accentuate your room, making guests feel right at home.

Bath and Body BlissGinger & Bee985.402.1660Stuff their stocking with fragrant, relaxing bath products from Houmas bath boutique. Ginger & Bee has bath bombs, bath desserts, handmade soaps and more.

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POVHOUMA.COM 45

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2015

G I F T G U I D E

Gift CardEl Paso Mexican Grill985.262.0542Give the gift of dining out this year. These gift cards are perfect for those that love authentic Mexican food and make great stocking stuffers for the loved one in need of a night off.

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You Are Beautiful Gift SetBellisima Salon/Spa985.853.1111In need of a little pampering? The set contains the Beautifying Body Moisturizer and Beautifying Creme Cleanser, both of which nourish the skin and provide all-day moisture.

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PoV 12-15.indd 47 11/17/15 11:09 AM


The Other December Holiday

JOHN DOUCET

UNDERTHE SCOPE

John Doucet is the dean of the College of Arts and Sciences at Nicholls State University.

December issues of magazines are filled with pages upon pages of words and pictures focused on the major holiday of the month. No, Im not talking about the day you finally

throw out late-November turkey leftovers from your refrigera-

tor. Im talking about that late-December holiday thats so big

and so anticipated that I dont need to mention it by name.

Magazine pictures inevitably show people dressed in red and

green, sometimes wearing a white beard or antlers or both,

usually positioned in front of a snowy background or a large,

tinseled tree with bulbs dangling. Advertisements occur on

every page, focused on selling us sparkly, attractive things to

fulfill our emotional obligation to give gifts to friends and fam-

ily. And, like age, taxes and Alcatraz, we are absolutely helpless

to escape from it.

Except here on this page! Because here, I will not write

about the months major holiday. Instead, Ill spend these lines

reminding you of a different December holiday, one that the

other has overshadowed nearly to the point of oblivion. Here, I

remind you of your other spiritual obligation to celebrate Na-

tional Bicarbonate of Soda Day. And, yes, thats a real holiday.

Bicarbonate of Soda is better known today as sodium

bicarbonate or baking soda and its celebration is officially

held around the U.S. on Dec. 30. Of course, in many states and

municipalities, Bicarb Day is often observed on the Monday

beginning the week in which Dec. 30 falls, so that workers can

more easily share small gift boxes of baking soda with friends

and family during a three-day weekend. Of course, if the 30th

falls on a Friday, then that means that the major December holi-

day (the one Im not mentioning by name) falls on the preced-

ing Monday. In that case, which happens every 7-10 years, you

can absolutely forget about opportunities to celebrate Bicarb

Day. Not even a UPS driver or an Amazon.com drone would

deliver a gift box of baking soda to you on such a Monday.

You chemistry types know that the carbonate of bicarbon-

ate is a molecular combination of carbon and oxygen. When

you heat bicarbonate, carbon and oxygen break away in the

form of molecules of carbon dioxide, which even non-chemis-

try types know is normally a gas. For this reason, you baking

types out there know exactly why Bicarb Day is so important.

Without bicarbonate, your flapjacks would be Frisbees, your

cakes cinder blocks and your biscuits hockey pucks.

The most common reason to celebrate Bicarb Day is on behalf

of bicarbonates antacid properties. In water, bicarbonate has

the clever property of stealing and thereby neutralizing acid

ions from other chemicals, and drinking a little spoonful of it

dissolved in water will work the same cleverness (some say

miracle) on the stuff in your stomach. Of course, as with its

use in baking, theres a bit of carbon dioxide released when

your dissolved spoonful rises from room temperature to body

temperature. Most people, however, audibly agree that release

of this rising gas helps relieve indigestion.

Interestingly, the same phenomenon of rising gas makes

bicarbonate of soda an excellent insecticide. Unlike bloated

humans, insects like cockroaches are not at all inflatable and bi-

carbonate powder warmed in those firm insect bellies will work

its cleverness with messy success behind your baseboards.

Bicarbonate is used as a deodorizer in refrigerators, air-

conditioning vents, closets, shoes, carpets and kitty litter. It

extinguishes grease and oil fires, tenderizes meat, makes beans

more digestible, soothes sunburn and poison ivy, removes

burned food from pots, makes cows happy and was the only

substance that could remove uranium oxide from clothing dur-

ing the Manhattan Project. Most importantly, used as a paste

with a little water, itll neutralize the acidic bodies of smashed

lovebugs on your car enamel and help you wash them away.

How can we possibly spend another December neglecting cel-

ebration of this incredible substance? If the feeling of celebra-

tion overcomes you a few days early, consider a small-sized

box of baking soda as a nice, little stocking stuffer. Keep the

box open, and the stockings will smell fresher. If it spills, dont

worry: A little spilled baking soda looks a bit like snow. POV

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PoV 12-15.indd 49 11/17/15 11:09 AM

Hit the LightsThe Acadian Village in Lafayette shines

bright with Christmas spirit.

OH SNAP

MISTY LEIGH MCELROY

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Courtesy ofWHO AM I?

Check next months issueto learn my identity. Good luck!

Last months mystery youngn:

Kenneth HimelChief, Bayou Cane Fire Protection District

You might think you know everyone in the area, but some of our hometowns most

upstanding citizens (those you would know) sure

have changed!

Who Am I? Im the youngest of 10 children.

Ive been a practicing pediatrician for more than 20

years.

Im the owner of a Louisiana distillery.

PoV 12-15.indd 52 11/17/15 11:09 AM

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PoV 12-15.indd 53 11/17/15 11:10 AM

54 POINT OF VUE FITLIFE DECEMBER 2015

DEANA LEONARD, RDN, REGISTERED DIETITIAN

WE SUPPORT A HEALTHIER FUTURE

Mindful eating through the holidays

Deana Leonard, RDN, is a registered dietician at Thibodaux Regional, 985.493.4765.

The holidays are here and most of us are excited about spending time with family and friends. We are all aware that food is the center of our celebration, and unfortunately this

can lead to overeating and weight gain. These five tips can help

build healthier plates and prevent the holiday weight gain.

1. PLAN: Prepare healthy snacks that are available throughout the day, such as putting out vegetable and fruit trays for

lower calorie nibbling. Keep in mind that not all the holiday

foods need to be high in calories and fat.

2. CONTROL PORTIONS: You dont have to deprive yourself but learning to build a healthier plate will allow you to enjoy

your favorite holiday foods.

STEPS TO A HEALTHIER PLATE: Use a smaller plate Make half of your plate fruits and vegetables Include whole grains and lean protein such as turkey breast Drink water or non-calorie beverages between each bite Do not overfill your plate; make su e you can see each item.

3. SIT DOWN TO EAT: Prepare a nice setting to eat the holiday meal. Being distracted with football games and family inter-

actions make it easier to lose track of how much you have

eaten. Chew your food slowly. Stop talking. Tune in to the

texture of the pasta, the flavor of the cheese, the bright color

of the sauce in the bowl, the aroma of the rising steam.

4. TRULY SAVOR FOOD: Chew your food slowly and tune into the beauty of your plate. Really think to yourself:

What is this food doing for my body? How hungry am I? Where did it come from? How does it smell? SLOW DOWN AND ENJOY EACH BITE!

5. GET ACTIVE: Take family walks around the neighborhood. Enjoy some park time with the children. Get fun yard games for the family to play together Play fun video games that involve moving, such as sports or

dancing games. All of these tips will help give the body enough time to signal

the brain that it is satisfied. Planning your meals and snacks

and balancing food intake while staying active will get you on

your way to a happy and healthy 2016! POV

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DR. J. MICHAEL FLYNN

FITMIND

Holiday Season

Dr. J. Michael Flynn practices at the Flynn Clinic of Chiropractic in Houma. He is available to talk health with your organization or clubcall 985.855.4875 or visit WWW.DRMIKEFLYNN.COM.

We can all agree that holidays mean different things to different people. For many it is a festive time of celebrating with family and

friends taking time to relax from responsibilities of everyday

living. For the Christmas holiday we experience colorful poin-

settias and trees decorated with lights and ornaments, adding

to the ambiance of a joyful holiday spirit. Music plays a big

part as we find ourselves humming tunes about jingle bells and

chestnuts roasting on an open fire. Red-nosed reindeers appear

and frosty snowmen, too, even in south Louisiana.

It is a time to reflect on our personal faith and express grati-

tude for blessings. Christmas is an especially magical time with

the right attitude. There are always those who will scrooge

it and bah humbug the thought of having to fight the traffic

and endure others merry times.

One week following Christmas day is another special holiday

the beginning of a new year. What are your plans for the New

Year? How much thought have you put into it?

Plan for the future because that is where you are going to spend the rest of your life.

MARK TWAIN

Decide to make plans. Be specific, write them down or type

them into your computer or smartphone. Review your plans

often.

Being healthier should be a priority. In the New Year, identify

and break bad habits. Decide to work hard on breaking habits

that are not good for your future the place where you will

spend the rest of your life.

Reckless dieting on food with little, if any, nutritional value is

wrecking many peoples future. The same can be said about not

exercising regularly. You can be so much healthier by choosing

to consume more fresh fruits and vegetables and moving more

with regular exercise. If you are not already a consistent water

drinker, then decide this year to be.

Nobody can go back and start a new beginning, but anyone can

start today and make a new ending. MARIA ROBINSON

It is astonishing how many people walk around dehydrated.

It is a simple fact that our bodies are two-thirds water: H2O,

two parts hydrogen and one part oxygen. The brain and heart

are approximately 73 percent water and the lungs 83 percent.

Coffee, tea, soft drinks and alcohol are among the beverages

that cause us to lose water, as these liquids are flushed through

the kidneys.

Christmas and New Years are a most wonderful time of the

year. Find reasons to smile and be of good cheer that will last

the year long. Appreciate that we truly reap what we sow and

there is great value to living the creed that it is far better to give

than receive. Keep love in your heart and express it every wak-

ing moment.

Let us always meet each other with a smile, for the

smile is the beginning of love. MOTHER THERESA

Plan for the New Year. Be mindful that you are in control of

your life. Patience, persistence and perseverance are always

necessary to be successful. All of us, at some point, will find

ourselves challenged. As Norman Vincent Peale wrote, Prob-

lems are not there to break you, but to create you. Attitudes of

optimism and hopefulness will give you strength.

In the days ahead, make plans to create the life you have

imagined. Decide to unburden yourself from worry and discard

past hurts and grudges that weigh you down. Take advantage

of each new day as an opportunity to do and be your best! POV

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The Young

Generati n58 POINT OF VUE FITLIFE DECEMBER 2015

CASEY GISCALIR & SUBMITTED

CASEY GISCLAIR

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POVHOUMA.COM 59

The Young

Generati n

READY.Set. Go!

POVHOUMA.COM 59

the womans voice blares in the empty basketball gym.

On command, 6-year-old Carter

Cantrelle gets to work. Right beside

him, his 5-year-old brother Kobie

does the same.

Head up, the instructor shouts.

Carter listens. He dribbles his

basketball with his eyes up so that he

can see the entire floor. Kobie doesnt

at first, but sees his big brothers

example and gets into form.

OK, and stop!

The boys pause immediately, which

pleases the teacher. They are trained

to hold their basketballs with one

hand and to study their teachers

words when she speaks.

Great work, Carter, she booms.

Great work, Kobie.

Then, the teaching moment occurs.

And why do we dribble with our

head up? she asks.

Carter raises his hand. The teacher

points, which is his cue to speak.

So that the defense cant steal the

ball, Carter says fast.

And what else? the teacher asks.

So you can see your teammates

and pass them the ball, Kobie inter-

rupts, not wanting to be left behind.

Bingo! the teacher says with a

smile a grin thats filled with pride

because she knows her mission for

the day is complete.

Local professional basketball

player Sumar Leslie started a youth

training and fitness brand six months

ago called The Young Generation a

program that now has close to 30

youngsters under its umbrella. She

accepts boys and girls ages 5-18.

Participants can be of any skill or

experience level.

Sumar bases the programs cur-

riculum on teaching basketball

fundamentals, but she aims to do

more than that in every session. Her

goal is to use basketball as a way

to impart life lessons and positive

reinforcement to children, while

also encouraging them to be active

something she says is key to living a

healthy life.

I love basketball, and I wanted a

way to give back, Sumar says. Kids

need to learn the fundamentals,

because if not, youll learn how to

do things the wrong way and create

bad habits that youll never break. I

want to teach kids that they can do

anything they want to as long as they

commit themselves to hard work,

positive energy and being active. Im

teaching basketball, but its about

more than basketball. Its about

showing someone at a young age

that life is going to be whatever you

want it to be.

Sumar personifies positivity. No

matter how many times a child

struggles with a skill, she is patient

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60 POINT OF VUE FITLIFE DECEMBER 201560 POINT OF VUE FITLIFE DECEMBER 2015

and guides her words in a way that is

never demeaning or discouraging.

I avoid anything negative in life, she

says.

That mindset helped Sumar enjoy a

decorated playing career locally. Leslie is

the best Vandebilt Catholic womens bas-

ketball player of all-time the schools

career leader in points, assists and steals.

She also was a standout, All-Conference

player at Nicholls State University, who

helped lead the Colonels to their first-

ever Southland Conference Tournament

victory.

After college, Leslie played profession-

ally, spending a season in Puerto Rico

and another with the Louisiana Bayou

Angels.

Though her playing career still isnt

complete, Sumar says she knew she had

a gift to give back. In February, while

watching her nephew play Biddy, she

was turned off by the lack of fundamen-

tals being taught and even more by the

negative energy spewed by some of the

coaches.

So I took action, Sumar says.

She started TYG a few months later, but

wanted it to be more creative than just a

basketball camp type of atmosphere.

Thats where the mentoring and

life lessons came in, Sumar explains.

Thats where I also wanted to focus on

teaching people the merits of staying ac-

tive and heathy.

At first glance, it looks like it works.

Sumar says her clientele has grown

immensely since her beginning. She

started with a couple of loyal clients,

then through social media and word of

mouth, it grew.

Today, she has worked with almost 30

children in the Houma-Thibodaux area.

Several of her clients over the summer

are now playing Biddy Basketball and

are showing immense improvement.

Eight TYG clients were named South

Lafourche Biddy Basketball Players of

the Week in the 2015 season. Several oth-

ers have tried out and made their middle

school or high school teams.

Sumar says she is warmed by the sup-

port shes received, touting her biggest

source of pride is when a parent calls

after a session and expresses that their

child is eager to return.

You know youre doing something

right when they want to come back, she

says. That makes me feel so good.

Parents agree and say that Sumar and

the TYG program are a huge bonus to

the community. A quick cruise through

social media shows multiple photos of

Sumar with children posted on Facebook

and Instagram. Attached to each photo

are multiple comments from parents who

express their thanks and gratitude.

Not only does this woman train my

boys, but she cares about who they are,

Carter and Kobies mom Megan Cantrelle

says. Not just as players in the game of

basketball, but as growing boys that will

one day be men. We love Sumar Leslie.

I want to cry seeing this, Brandy

Dantin said when shown a video of her

daughter Louisiana working with Sumar.

Sumar does so much for Louisiana that

I just dont know how (she does it). I

want to thank her so much.

To schedule a session, Sumar asks that

people call her directly at (985)-991-8251.

Folks can also visit www.facebook.com/

TYGTraining. She does charge per ses-

sion, which lasts per hour. But the rates

vary so that no child will ever be left out.

I charge so that I can pay for my mile-

age and gym fees and for equipment,

Sumar says. But if someone cant afford

to come, I always work out a plan to

make myself available. No child ever

is deprived the ability to learn or to be

active. Thats just not what this is all

about. POV

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Forum 35s Reindeer Run & Jingle Bell JogFRIDAY, DEC. 4, 1 MILE: 7 P.M.; 5K: 7:20 P.M.

WHERE: Downtown Baton Rouge

DETAILS: Forum 35, a non-profit dedicated to improving the

Baton Rouge community, is hosting its annual 5K and fun run.

A Festival of Lights featuring Santa Claus, live music, fire-

works, free outdoor ice-skating and more are featured. Also,

in partnership with U.S. Marines Toys for Tots, runners and

spectators are encouraged to bring a new unwrapped toy to be

donated to the race site (no weapon toys, please). Registration

is $25 for children ages 6 to 17 and $30 for adults. Pick up your

race packet, including bib number and race shirt, on Dec. 3 at

Beau Box, 5500 Bankers Ave., Baton Rouge.

CONTACT: REINDEERRUNBR.COM, FORUM35.ORG, [email protected]

Baton Rouge Beach Marathon XXIISATURDAY, DEC. 5, 7 A.M.

WHERE: Milford Wampold Memorial Park, Baton Rouge

DETAILS: The Baton Rouge Beach Marathon is a Boston Marathon

qualifier and will occur alongside its half-marathon. This flat

double-loop course starts and ends at Milford Wampold Me-

morial Park, formerly Baton Rouge Beach, and passes through

the LSU campus, around the LSU lakes and alongside water-

front estates. Chefs provide jambalaya, gumbo, pizza, salad

and other food at the end of the races. Full marathon fees are

$100, and half marathon fees are $90. All funds benefit Cancer

Services and the YMCA.

CONTACT: BRBEACHMARATHON.COM

Celebration in the Oaks Run/WalkSATURDAY, DEC. 5, 3:30 P.M.

WHERE: City Park, New Orleans

DETAILS: This 2-mile racecourse takes participants through New

Orleans City Park during its annual Celebration in the Oaks

Light Display, when the park is decorated with more than

500,000 lights. The day is filled with hot cocoa, pictures with

Santa, a holiday costume contest and more. Fees are $30 for

adults and $25 for children and military. Children ages 3 and

under who are riding in strollers do not need to pay the regis-

tration fee, but they will need a bib number.

CONTACT: CCC10K.COM

5th Annual Freedom RunSATURDAY, DEC. 5, 8:30 A.M.

WHERE: Corner of Julia and Baronne Streets, New Orleans

DETAILS: Participants will be able to compete for a grand prize

drawing for a weekend at Biloxi casinos, and prize money will

be awarded to the top men and women runners. Registration

fees are $30 per person for either the 5K or fun run, and $25

for active military. Proceeds from this 5K race and 1-mile fun

run benefit the Wounded Warrior Project.

CONTACT: ACTIVE.COM, [email protected]

Reindeer Run 5KSUNDAY, DEC. 6, 2 P.M.

WHERE: Southdown Plantation and Museum, Houma

DETAILS: Sponsored by Mighty Kids Triathlon, Inc., the Houma

chapter of Girls on the Run presents its 5th Annual Reindeer

Run 5K. The course begins and ends at Southdown Plantation,

traversing through Regal Row, Polk Street and Autumn Drive

before backtracking toward the plantation. Registration fees

are $20 online and $25 on race day.

CONTACT: GIRLSONTHERUNHT.ORG, 985.876.3536

Reindeer Run & RompSATURDAY, DEC. 12, 9 A.M.

WHERE: Riverwalks Spanish Plaza, New Orleans

DETAILS: The Downtown Development District presents its

annual holiday fun run for kids on Canal Street. Rudolph,

Santa and friends will jingle their bells at the start of the race.

Participants will receive antlers, a race shirt and a bag of holi-

day goodies. After the race, romp around the Riverwalks

Spanish Plaza and practice yoga, take pictures with Santa and

play reindeer games. Registration fees are $12, and registration

begins at 8 A.M.

CONTACT: ACTIVE.COM

The Ross Mullooly Project Outrunning CancerSATURDAY, DEC. 12, 10:30 A.M.

WHERE: Courthouse Square, Houma

DETAILS: This 5K and fun run benefits the Ross Mullooly Project,

a non-profit named in honor of the Houma native, supports

cancer patients and their families. Free food and drinks are

provided with live music by Dulac Smack. Registration is $15

for children ages 12 and under participating in the fun run,

and $20 for the 5K.

CONTACT: ACTIVE.COM, 985.876.6070 POV

WANT US TO INCLUDE YOUR EVENT IN OUR CALENDAR?Shoot an email to [email protected] and well help spread the word.

WHATSSHAKIN

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JANELL PARFAIT

TELLME WHY

We start asking Why? at a very young age. And, frankly, we never seem to grow out of the habit. So ... in the spirit of being inquisitive, we decided to keep on asking and searching for answers to some of lifes most perplexing questions.

Why is it called soccer in America, but football everywhere else?Everyones favorite game of moving-the-ball-from-one-side-

to-the-other-without-dying has gone through an evolution of

rules, regulations and name changes for centuries. Most modern

versions of football are believed to have begun in 12th century

England. However, the game was so violent and unregulated that

kings actually banned it.

Football reemerged in the early 1800s with actual rules this

time and became known as association football. Soccer is

simply a clipping from the word association and was used to

differentiate it from rugby football. Soon, both sports grabbed the

attention of American universities. Harvard developed their own

style of football with rugby-style rules, which eventually won

over the other schools. The U.S. adopted the British terminologies

for these sports soccer for feet, football for hands while Britain

ultimately dropped the word soccer entirely to distinguish

themselves from the U.S.

Why do vultures fly in circles?Common knowledge tells us a venue of vultures will fly in

a circle formation if something below them is dead or dy-

ing. Unfortunately, our school system has failed us.

In 2012, Brazilian ornithologists surveyed black vulture

and turkey vulture populations near six thermal power

plants. The ornithologists concluded that vultures use artifi-

cial thermals as a way to gain elevation during flight as they

travel from feeding sites to roosts. The largest number of

birds congregated at the plants during the late afternoon. So

if you see vultures circling overhead, dont start questioning

your mortality! You could just be near a power plant.

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JANELL PARFAIT

TELLME WHY

Why does Christmas take place on Dec. 25?Nicholas 12:25-28 says, 25 And lo the

infant Christ was totally born on Dec. 25. 26 Even though the Gregorian calendar

hasnt been invented yet. 27 In fact, given

the time period, were still using the

Julian calendar. 28 But by using context

clues in the Luke passages, we can deter-

mine that Jesus wasnt born in the winter

at all [shepherds wouldnt be out and

about with their flocks on a cold winter

night anyway].

Ok that might not have been said, but

what did occur between Dec. 17-25 was

Saturnalia, a weeklong festival to honor

Saturn, the god of harvest. During Satur-

nalia, restrictions were relaxed: gambling

was permitted, slaves enjoyed some

down time, gifts were exchanged, public

nudity was rampant and rape and hu-

man sacrifice was A-OK! By the 4th cen-

tury, Christian leaders converted Romes

pagan population, who were willing to

have their holidays transformed into

Christian ones. In the end, Christmas is

Saturnalia under new management. POV

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Clinic

Board CertifiedJames F. Donnell, M.D., F.A.C.O.G.

Dr. Kristin Fortier, N.P.

Personalized Obstetrical& Gynecological Care

Happy HolidaysHappy Holidays985-876-1714

1007 Belanger St., Houma, LA 70360

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As soon as the creamy concoction that is eggnog hits the shelves for the first time in a Christmas season, most of the bottles are quickly swiped from store shelves. Americans

love the rich, decadent drink, perhaps dashed with a bit of

booze, even if it is the notoriously unhealthy sip of the season.

Each year, nationwide consumption steadily teeters some-

where near 100 million gallons of the sugary sweet beverage,

according to dairy marketing research by the University of

Wisconsin. And thats just in the two months when the drink is

sold in stores. Lets take a closer look at the finer details of the

holidays signature sip:

Eggnog is a descendent of Posset, a medieval non-egg, hot

milk libation loaded with ale, wine or something similar.

Americans had easy access to booze, dairy and chickens,

quickly rendering todays classic.

Whats nog anyway? Its actually a shortened version of

noggin, a small wooden cup used to serve ale.

George Washington was a huge nogger. He was known to

serve it at any occasion with a blend of whiskey, rum and

sherry.

In 1826, a riot ensued at West Point when whiskey was

smuggled into the academy and used to make eggnog for

a party that quickly got out of hand.

Malaria fever? Dysentery? Medical texts in the 1800s

recommended eggnog for a host of issues.

Sip a few of these over the course of a holiday party and

youll quickly agree with this nickname. In the 1932 book Cold

Comfort Farm, one of the main characters whips up a Hells

Angel, an early version of todays beloved sip. POV

Nuggets about Nog

TIMEOUT

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We might no

t know everythin

g about the

mysterious man i

n the red suit, bu

t as it

turns out, young

sters might have

all the secrets ab

out

how Santa tackle

s the big day tha

t is Christmas Eve

.

PoV recently sat down with the P

re-K students at

St. Bernadette Catholic School to

pick their brains

about what the holiday is really a

ll about. From Santas

real age to how he accomplishes

such a gift-giving

feat, the little ones know everyth

ing about how the

holiday magic is created.

How old do you think Santa Claus is?

7. TRACE

AUBREY

COLTO

N

GAB

RIEL

LE

MATT

HEW

MAUREE

CHANNING CANDIES

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How many cookies does Santa eat on Christmas Eve?

2. BRAYDEN

He eats em all ... 20.

KAYLIN

Why doesnt Santa Claus shave his beard?

MADILYN

Because hes Santa Claus!

Should Santa Claus forgive those on the naughty list?

Thats a big list. DARCEY

He should forgive them and give them

presents. BRAYDEN

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CAMTON

What reindeer games was Rudolph not allowed to play?

Tick Tac Toe.

How does Santa Claus make it to every boy and girls house in one night?

HAYLIE

The reindeers fly!HAYES

PARK

ER

BRYANNA

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What gift would you bring to the Baby Jesus?

A dog. GIANNA

How do we get to the North Pole?

With a sleigh. It flies really

fast. AVA

You cant get to the North Pole because

its in the sky. LUKE

Who are Jesus mom and dad?

Mary. MADILYN

Santa Claus. LUKE

LILY

WYATTAD

DISON

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MerryChristmasfrom

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Christmas dinner is steeped in family traditions. Should the meal include turkey or ham or, maybe, in south Louisiana, even seafood?

At Chef Randy Cheramies home, nothing says Christ-

mas like beef. The director of the Chef John Folse Culi-

nary Institute at Nicholls State University shared a few

holiday favorites.

In my family, we did turkey with all the trimmings

cranberry sauce, cornbread dressing, candied yams,

smothered greens, peas with pearl onions and pecan pie

with Chantilly sauce for Thanksgiving, he recalls. But

for Christmas, a standing rib-rack of beef was the center-

piece.

Here are the recipes Chef Cheramie prepared last

Christmas. It was memorable, too, if I do say so myself,

he says.

P R I M E DF O R M E M O R I E S

MANDY LENS PHOTOGRAPHY

SHELL ARMSTRONG

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P R I M E R I B D I N N E R F O R C H R I S T M A S

HOW TO MAKE ITWHAT YOULL NEED

1 bone-in prime rib beef roast, 3 ribs, about 6 pounds

5 garlic cloves, smashed1/4 cup grated fresh or prepared

horseradishLeaves from 2 fresh rosemary

sprigsLeaves from 4 fresh thyme sprigs1/2 cup kosher salt1/4 cup freshly ground black

pepper1/2 cup extra-virgin olive oil1/2 cup dry white wine1 T. all-purpose flou2 cups canned chicken or beef

broth

Preheat the oven to 350 degrees F.

Lay the beef in a large roasting pan with the

bone side down. (The ribs act as a natural roasting

rack.) In a small bowl, mash together the garlic,

horseradish, rosemary, thyme, salt, pepper, and

olive oil to make a paste. Massage the paste gener-

ously over the entire roast. Put the pan in the

oven and roast the beef until the internal tem-

perature of the meat registers 125 degrees F on an

instant-read thermometer (medium-rare), 1 1/2 to

2 hours. Remove the beef to a carving board and

let it rest for 20 minutes before carving.

Pour off some of the pan drippings and place

pan on stovetop over medium-high heat.

Add the white wine and bring to a simmer,

scraping the bits on the bottom of the pan. Reduce

the wine by half. Whisk in the flour, then add the

broth and continue to cook, whisking until sauce

thickens into a gravy, about 10 minutes.

SERVES 6 TO 8

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S C A L L O P E D P O T A T O G R A T I N

2 cups heavy cream1 sprig fresh thyme4 garlic cloves, chopped1/2 t. ground nutmegButter4 russet potatoes, peeled

and cut into 1/8-inch thick slices

Salt and freshly ground black pepper

1 cup grated Parmesan, plus more for broiling


In a saucepan, heat up the cream

with a sprig of thyme, chopped

garlic and nutmeg.

While cream is heating up, butter

a casserole dish. Place a layer of

potato in an overlapping pattern

and season with salt and pepper.

Remove cream from heat, then

pour a little over the potatoes. Top

with some grated Parmesan. Make

2 more layers. Bake, uncovered, for

45 minutes. Sprinkle some more

Parmesan and broil until cheese

browns, about 5 minutes.


ROASTED RED ONIONS WITH BU TTER , HONEY, AND BALSAMIC VINEGAR

6 T. butter3 T. balsamic vinegar1/2 cup honey1/2 bunch fresh thymeSalt and freshly ground

black pepper4 red onions, halved


Combine the butter, vinegar,

honey, thyme, salt, and pepper in a

small saucepan over medium heat.

Bring to a simmer and cook for 1

minute to reduce slightly. Place

the onions, cut sides up, in a single

layer on a baking pan. Drizzle the

butter-vinegar mixture over and

roast until soft and slightly cara-

melized, about 45 minutes.


6 SERVINGS

SERVES 6 TO 8

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G R E E N B E A N C A S S E R O L E

HOW TO MAKE IT

WHAT YOULL NEED

3 lbs. green beansKosher salt and freshly ground black pepper3 T. butter1 small loaf crusty bread3 T. chopped fresh chives3 T. chopped fresh thyme leaves1 T. chopped fresh rosemary leaves4 T. freshly grated Parmesan5 T. extra-virgin olive oil2 lbs. mixed mushrooms (such as button,

cremini, shiitake), sliced2 shallots, sliced1 cup heavy cream

Bring a large pot of water to a boil; add

a big pinch of salt and the green beans.

Cook for about 5 minutes, the beans

should still be crisp, they will be cooked

more in the oven. Drain them and set

aside. Butter a baking dish large enough

to hold the green beans with 1 table-

spoon butter and set aside.

Heat the oven to 375 degrees F.

Tear the bread into 1-inch pieces, put

them into a bowl, and add 1 tablespoon

chives, 1 tablespoon thyme, 1 tablespoon

rosemary, 2 tablespoons Parmesan, and

3 tablespoons olive oil. Stir well to coat

and spread onto a baking sheet. Bake just

until the bread just starts to turn golden,

about 10 minutes. Remove from the oven

and set aside.

Meanwhile, melt the remaining but-

ter and olive oil in a large skillet over

medium heat. Add the mushrooms and

shallots, season with salt and pepper,

and cook until the mushrooms have

released their liquid, about 10 min-

utes. Pour in the heavy cream, add the

remaining thyme and chives, and cook for

another 5 minutes. Add the green beans

and stir well. Put the green bean mixture

into the prepared baking dish, top with the

croutons, and sprinkle on the remaining

Parmesan. Bake until everything is hot and

bubbling, about 20 to 25 minutes. POV

SERVES 8 TO 10

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84 POINT OF VUE EXPERT VUE DECEMBER 2015

Of Course There Will Be Leftovers

Debbie Melvin, M.S., C.F.C.S., is a former extension agent for the LSU AgCenter. She specializes in nutrition.

[email protected]

DEBBIE MELVIN

LIVINGWELL

Parties, family dinners and other gatherings where food is served are all part of the holiday cheer. Since the cooking duties are often shared, people bring their holiday meal contribu-

tions with them. And always there are leftovers.

Consequently, prepared foods are sent home with everyone who

attends the eating event, even if it is a party.

Much can be said about the food safety infractions during food

preparation, but many of the opportunities for foodborne illness

occur after the food has been served and eaten the first time.

According to the USDA, there is a window of time during which

we need to take care of those quantities of food left over. That

window is only two hours, and the clock starts ticking once food is

removed from heat or the cool of the refrigerator.

Im all for conversation and visiting, but try not to linger over the

dinner table any longer than necessary. Continue the chatting as

you lead the way, deboning the turkey and packing the refrigerator

with the excess meats, vegetables, starches, pies and even cut

vegetables. So that no one will feel like they are being presumptu-

ous, encourage guests to bring individual divided plates that can

be filled for future microwavable quick meals, making sure every-

thing inside can be safely microwaved.

In other words, dont include foods like potato salad, green salad

or breads.

Avoid densely packing foods like rice dressing in large containers

to bring home. Instead, lightly fill shallow plastic containers,

no more than 4 inches thick, so they will cool quickly when

refrigerated.

Some things can be put in freezer zipper-type bags for bringing

home. Again, carry it on ice if you have a distance to travel.

Primarily, be cautious of the old holiday habit of covering or

wrapping everything and leaving it on the stove for a meal many

hours later. Some toxins can survive the reheating of the food.

USDA issues another time limit for consumption of most refrig-

erated holiday leftovers four days, except gravy, which is two

days. So if you dont eat those filled divided plates you brought

home, remove the cover and press a piece of plastic wrap tightly

across the food before re-covering and freezing. This will prevent

ice crystals from forming on top of the food in the airspace. Eat

within the month for best quality and flavor.

Unfortunately, potato salad and any mayonnaise-contain-

ing foods do not freeze well.

Package leftover turkey in chicken broth and place in an

airtight container. Use within six months. Most frozen ham

should be consumed within 1-2 months for best quality.

It tends to become rancid and the texture changes when

stored longer.

Most individually packaged leftovers such as dressing,

cooked vegetables and other meats have a freezer life of a

month for best quality.

Pies, except for pecan and fruit pies, like apple, do not

freeze well. Individual cake slices freeze and defrost well,

even if iced. Use within a couple of months.

Any properly handled food that is suitable for freezing

will continue to be safe in your freezer. Keeping it longer

than the recommended storage times will simply affect the

quality.

So why even bother? Whats the big deal? Foodborne

illness can strike within hours or even days of eating a con-

taminated food. Most people will write it off as a bug or vi-

rus going around, and most healthy people will get over it

within 24 hours. Some bouts can be worse than others with

symptoms lasting longer. But it can be severe and even

life-threatening for someone with a weakened immune sys-

tem due to cancer, diabetes or other chronic illness, or for

those who are on medications to treat rheumatoid arthritis.

Pregnant women, the elderly, infants and young children

are most at risk. Its just not worth taking a chance in my

opinion.

So stay safe and eat healthy! You want to be ready for

the next opportunity to do it all over again New Years

Eve! POV

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Just Mercy: A Story of Justice and Redemption BY BRYAN STEVENSON

Carlos Crockett is the reference librarian at the Terrebonne Parish Main Library.

MYTPL.ORG

CARLOS CROCKETT

CHECKIT OUT

Bryan Stevenson is beating the drums for justice and advocat-ing for the need to reform Americas

criminal justice system.

Stevenson is the author of the book,

Just Mercy: A

Documents

PoV (December 2015)