Styled by TAYLOR BENNETT Photograph by KELLY MOORE CLARK

Life is a Picnic

Inspired by images of local sunsets, Taylor Bennett created a basket fit for those seeking the perfect place to relax and watch the summer sun go down. While this package is fit for a romantic evening with your partner, or a fun family gathering, customize it to fit your needs. What we love: Our BayouLife basket has a washable blanket, Topo Chicos, cheese crackers, an assortment of olives, Honig wine, fresh cherries, cinnamon pecans available at For His Temple Family Foods, and botanical mosquito spray.

BY ROBERT WRIGHT

AFEW YEARS AGO, I BOOKED A ROOM AT THE HILTON Shreveport. I had no need for the booking only to enjoy the experience as I was an observer of the construction from dirt to Wifi-TV. I’d taken photographs of the construction of the convention center and the hotel and then was my opportunity to appreciate the work that took several years to complete. It was a sight to see looking over the Shreveport skyline, down onto Market Street and over Red River. This was the building I’d spent weeks in a hot summer photographing, watching the crew complete the concrete floor by floor process. Alas, I was sleeping in a plush king-sized bed with the air blowing and the flat screen TV flashing. Amazed at work was I.

SHREVEPORT CONVENTION CENTER & HOTEL: The Shreveport Convention Center would be one of my first construction photography projects. I lived downtown Shreveport in 2005 and 2006. The site was only a few blocks away from my apartment, so it was an easy walk over every other week to catch the latest changes in construction. Keith Hightower was the mayor when the construction began in 2003 and ended in 2006. The contractor was W.G. Yates and Sons and the architects and engineers were Slcak-Alost-McSwain. It was a magnificent structure with an elevated walkway that connected to the parking lot across Market Street. I wasn’t there for the groundbreaking ceremony nor was I there the when the steel framing was put in place. I caught much of the ending though to document what it looked like before the outer shell was in place.

From the time I took photographing the center, I had no idea that the open space in front of it would be the Hilton Hotel. I assumed it would be parking. However, as the construction crew completed the first phase of the project and the grand opening ceremony was held on January 19, 2006, they immediately began construction on the Hilton Hotel.

DELTA COMMUNITY COLLEGE: During the Jamie Mayo mayoral administration, I photographed a number of construction sites. One of those would be the Louisiana Delta Community College site on Millhaven Road. I was there at the groundbreaking ceremony on April 4, 2009. It was attended by Mayo, Chancellor Luke Robins, legislators and Governor Bobby Jindal. A month later, construction was underway and amazingly, it would only take a year to complete before the ribbon cutting ceremony on August 3, 2010.

Breck/Ratcliff Construction built the school designed by Architecture+. I made a total of thirteen visits to the site in hot and cold weather to gather images of the process. I’ve visited the site many times since it opened and just like the Hilton Hotel in Shreveport, I have a certain appreciation for it as I watched it being built with a careful eye.

MONROE REGIONAL AIRPORT: The administration of President Barack Obama made it possible for cities across the country to receive federal stimulus dollars for projects. Monroe received its share of the millions and upgraded the Monroe Regional Airport. Mayor Mayo’s team and the council’s selection of designers did a marvelous job of taking apart the previous airport built under the Jack Howard Administration and replacing it with the upgraded facility. I was there for the groundbreaking ceremony held on July 17, 2009. It would be one of the last projects that Councilman Ben Katz would be a part of. It was also attended by legislators, from the area and US Senator Mary Landrieu. Lincoln Builders out of Ruston was the contractor who won the bid to work the project.

I was very fascinated by the flow of the construction as the contractor took apart the previous facility in pieces. One wing of the building was demolished and the ticketing area was built. Then the next part of the previous structure was taken apart for the lobby and boarding area. Finally the last part of the original structure was demolished and the baggage claim area was completed. It was very clever and as I snapped photos from 2009 until 2012, I was thrilled at how it all came together.

This would be my most memorable construction project as I was given FAA clearance to shoot an aerial photograph from the air traffic control tower. My photograph would later be chosen to appear on the cover of the 2010 Bell South phone book.

WHY CONSTRUCTION PHOTOGRAPHY: Construction companies have a need for construction photography. It is a good way to describe your brand and tell your story to existing and future clients. While the construction crew is busy handing the details of building, the photographer documents their efficiency, their use of the latest equipment and skills, and their attention to detail as they follow the architect’s plan.

I’ve worked on almost a dozen construction photography projects in my career including the ones spoken of earlier. Some of the other ones include: Tommy’s Express Car Wash, Butter: A Louisiana Bakery, the Downtown Rivermarket, Martin Luther King Jr. Junior High School, Monroe Fire Department Fire House Number 5, Excellence Academy Charter School, the parking lot at the Monroe City Hall. I’m currently photographing the construction of the First Baptist Church on Tower Drive, which is being created by Holyfield Construction Company.

A picture is worth a thousand words. When you don’t have a thousand words to describe your construction process to clients, use photos. They will tell the story for you.

The gateway to meditation and the sharpener of eyesight, known as Trataka, fire gazing is just what it sounds like – gazing into an open flame.

Words and Photograph by HEATHER LAND

This wellness practice can bring not only inner peace and harmony into your being, it also enhances patience, improves concentration, and even strengthens eyesight.

Fire sparks imagination yet makes you calm. Just as you would practice focusing on your breath in meditation, focusing on the flame will help to clear your mind of unnecessary waste. It trains you to sit still with great purpose.

Light a candle, gaze into a vessel (as shown here) daily, or practice around a summer fire pit whenever the chance arises.

Made by Angels

THE BROTHER DUO HAVE WORKED TOGETHER IN harmony their entire lives including graduating college a day apart. Erik as a registered nurse and Frederick as a Information Specialist. Erik uses his nursing background to help formulate the correct proportions for the flavors and also adding a secret ingredient. Frederick uses his computer skills and marketing ability to help Alesia get the product out at the right time to the right vendors. They work in harmony as brothers to help ensure a smooth transition while living in Texas and having a product in Louisiana.

Pickles are one of America’s favorite condiments. Starting out as the humble cucumber, after being added into a saltwater brine for approximately three to four weeks, they are ready to eat straight out of the jar or, better yet, paired with just about any sandwich or hamburger. For some, a pickle jar has double the fun, as some pickle fans enjoy drinking the tangy brine, finding it refreshing, especially on hot summer days. Overall, pickles are familiar and are expected, happy pairings to some classic American favorites. With that said, there are a few people that are pushing the bounds of this seemingly straightforward snack by pairing it with another cemented American childhood favorite, Kool-Aid! Before you run for the hills, this niche combination, though strange, has been a popular treat in the South, especially in the Delta. The process is simple. Kool-Aid, sugar, and pickle juice are whisked together, poured into a jar with the spears ready for transformation, then refrigerated for about a week. It’s fine to admit that Kool-Aid pickles or koolickles, may seem like a crazy twist, but the sweet and tangy union further proves that opposites do attract. Tapping into this culture is Kewl-Aid Pickles Made by Angels, a family-owned company ready to spread the fun of this new snack with a tasty and unique twist.

Alesia Angel, a registered traveling nurse, created Kewl-Aid Pickles Made by Angels alongside her sons. Erik Angel (CEO), also a registered nurse, focuses on the research and communications elements of the business, while Fredrick Culpepper (Co-Vice President) implements his business savvy toward finances and marketing strategy. “We wanted to take a cultural thing and try to make it mainstream,” says Alesia. While many people make koolickles at home, selling them out of the trunk of their car at football and basketball games, being a registered nurse, she didn’t want to go that route. “We wanted to put science behind our product,” she explains, emphasizing the importance of guaranteeing a safe food product for the public. With the help of an independent lab based in California and the Louisiana State University AgCenter, they were able to expedite their product. “The pickle has been tested for yeast, mold, pH, water activity, and shelf life,” she adds. Having completed the nutrition test, the company is now a certified Louisiana product, approved by the Louisiana Department of Health, and registered with the FDA.

Their logo, like the company name, is a play on their product and family surname. A short red pickle spear with angel wings sporting a halo gazes to the side with cartoon eyes and a smile. Currently, you can spot this adorable product mascot at Mac’s Fresh Market and Randall’s Fine Meats and Deli, and about 12 convenience stores in the area. The motherson team has also reached out to regional schools. So far, Richwood Middle School and Carroll Junior High School are enjoying the crazy cool flavors this one-of-a-kind company offers. Interested and curious customers can now choose from Black Cherry, Watermelon, Green Apple, Cherry, Grape, Blue Raspberry, or the signature flavor Tropical Punch (now available with Splenda), all made from their special powder blends. “Once you try it, most people fall in love with it,” asserts Alesia, describing the taste of the curious paring as “a cool, sweet, salty, crunchy pickle” with a kick at the end. First-tasters should, “expect the unexpected,” says Fredrick. “It’d be a fun surprise. That’s one thing,” adds Erik.

As of June 11th, Kewl-Aid Pickles has a brand new storefront located at 1608 Winnsboro Rd. Monroe, LA 71202. So, if you miss out on your favorite flavor because a vendor is sold out or you’re ready to experience your first flavored pickle, Fredrick and Erik urge you to stop at the centralized location. “We’ll always have stuff, no matter what,” says Fredrick. While on the back end they are creating and packaging their flavorful spears, the front end is inviting and colorful. A white floor makes the pink and red of the register area pop, while grass walls and their friendly logo make for the perfect selfie area where customers are encouraged to pose with their favorite flavored pickle.

With a new grandbaby that is four months old, Alesia and her sons are driven and dedicated to establishing a legacy that lasts for generations. “I wanted to start for generational wealth for my children, she says, adding, “to make sure I can have something and leave something for my children and for my grandchild for his college fund,” she says. The Angels want their customers to know that their company is about family and growing alongside each other. The love they hold for their business is more so a reflection of the love they have for each other, a love they are hoping to share with the Northeast Louisiana community one pickle spear at a time. Though the idea of Kewl-Aid pickles may raise a few brows, in this case, you’ll definitely want to try it before you knock it. You may find yourself becoming a believer. After all, Kewl-Aid Pickles are made by Angels.

was selected from 19,000 agents to receive State Farm’s community service award. This was part of State Farm’s 100 year celebration. A $10,000 grant was awarded to be given to the organization of the agency’s choice. They were very happy to give $10,000 to the West Monroe downtown revitalization group. Blake Wheelis State Farm loves their community!

Ascent Health, Inc. is excited to announce its partnership with Ouachita Parish School Board to provide biofeedback training for select schools and their teachers in the 2022/2023 academic school year. This connection is made possible through grant funding by Blue Cross and Blue Shield of Louisiana Foundation. We look forward to this partnership to provide services to their faculty and are excited for the opportunity to expand our services to our community.

Miss Louisiana Watermelon Festival Gracie Reichman was crowned Miss Louisiana 2022 on Saturday night at the W.L. “Jack” Howard Theatre in Monroe. Reichman, of Colfax, is an incoming senior at Louisiana Tech University majoring in kinesiology and health sciences with a focus on sports medicine. She’s been competing with the Miss Louisiana Organization since the age of 12. Reichman initially was part of the Fleur de Lis Princess program, an initiative that pairs young girls with Miss Louisiana contestants for mentoring to build confidence with skills like public performance and speaking.

Four University of Louisiana Monroe students competed at the Miss Louisiana Organization contest. The four ULM contestants include Miss Heart of Dixie Sarah Riley Broadway, Miss ULM Asja Jordan, Miss Ouachita Parish Mallorie McKinney and Miss Natchitoches Parish Carmin Velasquez. These women, who are competed in Miss Louisiana are some of the brightest, most accomplished and talented in our state, and make the University of Louisiana at Monroe very proud!

Brooke Foy collaborated with the Friends of Crowville for a public art display. This large mural was created through the Louisiana Projects Grant. The Hello Crowville mural is on display on the side of the Volunteer Firestation. Stop by and see the progress the Friends of Crowville have made in this small town!

Styled by TAYLOR BENNETT Photograph by KELLY MOORE CLARK

What you need:

1/2 cup simple syrup 2 limes wedged 1/2 cup mint leaves 1/3 cup blueberries 1/3 cup blackberries 1/3 cup raspberries 1 cup white rum Raspberry seltzer Crushed ice Berries for garnish

Add 1/2 cup of simple syrup with lime wedges and mint into a large pitcher and muddle. Add the berries and muddle. Next, add rum and stir. Fill the pitcher with raspberry seltzer water. Serve over crushed ice and garnish with fresh mint.

My profession affords me the opportunity to observe and interact with college freshmen. I teach in the Humanities, specifically writing and literature, and I relish that access to young people’s hearts and minds. They tell me what they’re thinking, and my job is to read and respond - what a privilege. What is most unique about the college experience, particularly in a regional college, where many of the students emerge from microcosms of sameness, is the opportunity to rub elbows and sit beside strangers who look, think, and act differently. The farmer’s son from a rural town thirty miles down the road is paired with a Nepalese student who was eleven years old when the 2015 earthquake rocked Nepal, killing 9000 people. Those two students converse, look each other in the eyes, and experience the fabric of humanity, the beauty of difference. If we’re successful, they come to value diversity and embrace unique perspectives and backgrounds. The college campus resembles the original American experiment, people collected from different corners to grow, learn, and live alongside one another.

In one such classroom, about five years ago, I was meeting a fresh crop of freshmen, all haphazardly spread across the room, awkwardly waiting for my first-day speech of course expectations. My mood, my words, my efforts to build a rapport set the tone for the rest of the semester. I try to maintain control without leaning into authority, encouraging my students to take responsibility for their education and seize the gift of knowledge transfer. I begin by introducing myself and getting to know them, to the extent they’re willing to share. I ask where they’re from, why they’re here, and if they happen to be the first in their families to attend college. The answer to the last question never got much traction before, but in recent years, more of my students are what we in academia call “first-generation college students.” On this day, when posed the final question, several students raised their hands.

A gentleman was seated on the first row, with a beaming smile and an eagerness to please radiating from his aura - we teachers can sense it before they even speak. This is a student I can call on randomly; he is willing to be wrong, to ask the questions others are afraid to pose. We teachers love these students, at least I do. We’ll call him Mr. Jones for the sake of anonymity. He posed a follow-up to the “first in your family” question, asking what it meant exactly. I looked perplexed. “It means, are you the first in your family to attend college?” He paused and said, “Well, yes I am. I’m going to be a doctor.” I tilted my head and responded with, “I believe you.” Mr. Jones smiled.

Later in the class, Mr. Jones raised his hand again, and begged one more question. “What if my parents never graduated high school? Is there a name for me?” I tensed, felt all the student eyes focused on my response. As an educator, we know that every moment of student attention is an opportunity to say the right thing, to solidify student engagement, to build trust. But my emotions must have taken over, and I looked down as I paced the stage from which I profess every day. I paused right in front of his desk, looked him square in the eye and whispered, “You’re the American dream.”

If I’m being honest, I didn’t exactly remember this moment, as these exchanges overlap and quantify with each passing year, but it was told to me by Mr. Jones when he visited my office last semester, four years after the initial encounter. He sensed my emotion, remembered my pauses and awkward pacing. He absorbed my words and internalized my belief in his success. The gratification of impacting the next generation is the reason educators choose the profession. We look forward. We believe in the power of potential. We value mentors and dare to be one.

This May, I watched Mr. Jones walk across the stage and receive a bachelor’s in biology, the first step in the pursuit to practice medicine. He longs to be the black male doctor he could never find in his youth. He believes in compassionate medicine, of connecting with the individual while treating the patient. We’re lucky doctors like Mr. Jones are on the horizon. He, and so many students like him, are the perpetual manifestation of the American dream.

AMERICAN DREAM

article by MEREDITH MCKINNIE

Styled by TAYLOR BENNETT Photograph by KELLY MOORE CLARK

WHAT YOU NEED:

1 cup mayonnaise 1 garlic clove 1/2 teaspoon salt 2 tablespoons minced chives 1 tablespoon fresh parsley 1 tablespoon minced fresh dill 1 1/2 teaspoons fresh lemon juice 1/2 teaspoon sweet paprika 1/2 teaspoon ground white pepper

DIRECTIONS:

Place mayo in a bowl. Mince the garlic, then add salt. Work the mixture into a paste. Add paste to mayonnaise along with chives, parsley, dill, lemon juice, paprika and white pepper. Stir until well combined. Cover and refrigerate before serving.