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Cheers! A spirited look at the people and pours shaking up the Capital Area

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Michelle A. | Breast Cancer Patient

Following a routine mammogram, Michelle A. received the life‑changing diagnosis of early‑stage breast cancer at age 61. Throughout her treatment at Ochsner MD Anderson Cancer Center in Baton Rouge, a dedicated team supported her every step of the way through coordinated, compassionate care. Through personalized support services, Michelle found strength in acupuncture, occupational therapy and wellness‑focused support that treated more than her diagnosis alone. Today, Michelle is thriving and sharing her story to inspire others to prioritize their health and seek the care they deserve, right here at home. Whatever your reasons are for doing the things you do — we’ve only got one. You. Learn more: ochsner.org/EndCancerBR.

Breast Cancer Awareness 225batonrouge.com / OCTOBER 2026 / 225

CONTENTS //

This Bocage home transforms into a real bone zone for Halloween.

COLLIN RICHIE

What’s Up

15 A River Road chapel gets new life 18 What’s new: Gotcha Claw Machine Arcade and more 21 Who’s lighting up LSU games 22 College students take to the Capitol 23 The latest on the USS Kidd’s return 24 225 Magazine’s recent awards

Around 225

27 The Kingfish are back on ice 30 This local wine brand is a home run 32 A new community store in Gonzales 34 Cover story 36 Meet three leading ladies of liquor brands 44 Inside BR’s newest speakeasy 48 Mocktails hold their own 50 Drink trends to watch

In every issue 8 Editor’s note 13 Feedback 117 Calendar 118 I am 225

225 / OCTOBER 2026 / 225batonrouge.com

Home

54 Halloween houses to hunt for

Taste

63 Breaking down BLDG 5’s Oktoberfest board 66 Dearman’s new downtown digs 67 Food spots open late 68 New brother-run doughnut pop-up 70 Dining in: Spooky stuffed peppers

Thrive

107 How to prevent sports injuries

Culture

111 Burden’s packed fall lineup 114 What’s new for the Fifolet Halloween Festival 73 School Guide special advertising section

ON THE COVER

Can you keep a secret?

The round of cocktails on this month’s cover is courtesy of Hearsay Social Club, a new speakeasy tucked into Government Street antiques shop Circa 1857. This if-you-know-you-know spot is known for its ornate decor, Art Deco glassware and rotating menu of elevated cocktails, giving guests a special sipping experience. This month’s issue is an ode to the spirits of the Capital Region, from family-owned local brands to zero-proof menus. Get your fill of these local beverages and homegrown liquors starting on pg. 34—no password required. Photo by Collin Richie.

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EDITOR'S NOTE //

LOUISIANA’S LOVE AFFAIR with the cocktail is legendary. In fact, America’s very first cocktail, the Sazerac, was created in New Orleans in the 1830s by an apothecary who combined French brandy with sugar and his own bitters. The resulting concoction is now that city’s official drink. It has had plenty of company and competition over the years since. A French Quarter bar owner invented the bright green Grasshopper in 1918. A wartime shortage of bourbon and Scotch whiskey in the 1940s reportedly led to Pat O’Brien’s creation of the rum-based Hurricane, which went down easy while listening to dueling pianos. Brennan’s perfected the Brandy Milk Punch around the same time, and Arnaud’s put its own cognac-soaked stamp on the French 75—so much so that the restaurant’s bar is now named for the drink. But Baton Rouge has had its own mixins with cocktail culture. An article in the pages of this magazine a decade ago traced a Capital City connection to the Ramos Gin Fizz, another drink that New Orleans has claimed as its own. It seems that that beverage’s creator, Henry Carl Ramos, had in fact opened a saloon in Baton Rouge in the

JORDAN HEFLER

Thirst things first

early 1880s, where he may have first served the mixture of gin, cream, egg white, lemon juice and soda water years before he made the move to the Big Easy. As this issue’s cover story reveals, Capital Region entrepreneurs and mixologists continue to impress when it comes to crafting

Frozen assets

and serving beverages that keep patrons coming back. From a trio of women who are running thriving liquor companies to a speakeasy in an unexpected location to a roundup of zero-proof options that easily hold their own beside their fully loaded counterparts, there’s an option here for everyone with a thirst for the good stuff. And if that weren’t enough, you need only look to the Louisiana Libations Trail—a curated spiderweb of 69 destinations around the state—to find an abundance of sipping spots, including several distilleries, breweries and other spirited establishments in Baton Rouge and the surrounding parishes. The legends of Louisiana’s cocktail scene live on. So whether you like your drink shaken, stirred, sparkling or alcohol-free, here’s to discovering something new. Cheers indeed!

Kelli Bozeman Editor-in-Chief

The heat index might still be hitting the 90s outside, but things are cooling down inside the Raising Cane’s River Center this month, as the Baton Rouge Kingfish ice hockey team makes its nostalgic return precisely 30 years after the team first came to the Capital City. Jacob Hector was a self-described superfan of that first team, collecting their memorabilia and knowing the players’ stats like other kids knew their favorite baseball players. So it’s a full-circle moment for Hector, shown here with original Kingfish logo designer Bob Hutchinson, to now serve as local owner of the new-look Kingfish. As Hector says, “There’s nothing quite like a Friday night in the Fish Tank.” Read more about the team on pg. 27.

225 / OCTOBER 2026 / 225batonrouge.com

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This Month [ O C T O B E R ]

@ BREC PUMPKIN PATCH

SUNSHINE SOCIALS: PUMPKIN PALOOZA

SILENT DISCO [TEENS]

INCLUSIVE ART IN THE PARK

SWAMP HAUNTED HIKES

ART ADVENTURE

GEAUX FISH! CATFISH RODEO

BOO AT THE ZOO

FULL MOON FETE

Magnolia Mound Museum + Historic Site Oct. 4 | 1-4 p.m. Forest Community Park Oct. 6 | 5:30-6:30 p.m.

Howell Community Park Oct. 10 | 7:30-11:30 a.m.

RIDE + ROLL Extreme Sports Park at Perkins Road Community Park Oct. 10 | noon-3 p.m.

KICKBALL TOURNAMENT

North Street Park Oct. 10 | 10 a.m.-noon

GHOSTIE FEST

Drusilla Lane Park Oct. 11 | 1-3 p.m.

3V3 BASKETBALL COMPETITION Maplewood Drive Park Oct. 13 | 5:30 p.m.

Milton J. Womack Park Ballroom Oct. 16 | 6-9 p.m.

Bluebonnet Swamp Nature Center Oct. 16 + 23 + 30 | 6-9 p.m. BREC’s Baton Rouge Zoo Oct. 17-18 + 24-25 9:30 a.m-4 p.m.

PROFESSIONAL ARTIST SERIES: PRESSED FLORA ON PUMPKINS Baringer Art Center Oct. 17 | 2-4 p.m.

GREAT FAMILY CAMPOUT

Flanacher Road Park Oct. 17-18 | 3 p.m.-10 a.m.

Anna T. Jordan Community Park Oct. 22 | 5-6:30 p.m. Frenchtown Conservation Area Oct. 24 | 10:30 a.m.-noon Independence Community Park Oct. 24 | noon-3 p.m.

THE SPOOKY SPECTRUM

Highland Road Park Observatory Oct. 24 | 6-10 p.m.

RUMBLE IN THE JUNGLE

BREC’s Baton Rouge Zoo Oct. 31 | 9:30 a.m.-3 p.m.

SENSORY PLAY IN THE PARK Zachary Community Park Oct. 20 | 5:30-6:30 p.m.

BREC.ORg/thismonth BREC does not discriminate on the basis of race, creed, color, national origin, sex, disability, age, religion, veteran status or sexual orientation in its programs 225batonrouge.com / OCTOBER 2026 / and 225 activities. 11

From Tragedy To Purpose ONE FAMILY’S LOSS IS BECOMING A MISSION TO PROTECT OTHERS. After losing his 15-year-old daughter, Caroline Grace Gill, in a tragic police pursuit crash on New Year’s Eve 2022, Jason Gill chose to turn unimaginable grief into meaningful action. Through the Caroline Grace Gill Foundation, Gill is working to make Louisiana roads safer by providing law enforcement agencies with the technology, training and resources they need to better protect their communities. From expanding Digital Siren by Pursuit Alert to advocating for enhanced driver training, the foundation is focused on one goal: Reducing risk for everyone on the road.

Support the Mission Your support helps fund initiatives designed to protect officers, drivers and families across Louisiana. Learn Caroline’s story. Support the mission. Help make Louisiana roads safer.

Visit cggfoundation.org to learn more or make a donation.

225 / OCTOBER 2026 / 225batonrouge.com

F E E D B AC K / / W H AT ' S O N L I N E / /

Sponsored by

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2026 Green Eyeshade Awards

(Society of Professional Journalists)

• Light Feature Writing, FIRST PLACE: Olivia Deffes, “Time after time”

COLLIN RICHIE

• Inside and Feature Design, SECOND PLACE: Melinda Gonzalez Galjour—“Capital City classics,” “All aboard the Nuss bus” and “Gold standard”

2026 Diamond Journalism Awards

(Society of Professional Journalists—Arkansas Pro)

• Special section/niche publication, FIRST PLACE: Tiger Pride, August 2025 (Jennifer Tormo Alvarez, Hoa Vu and Melinda Gonzalez Galjour) • Graphics/illustrations, FINALIST: Melinda Gonzales Galjour, “Gold standard” • Cover design, FINALIST: 2025 covers—March, June and September 2025 (Jennifer Tormo Alvarez, Melinda Gonzalez Galjour and Collin Richie)

225batonrouge.com / OCTOBER 2026 / 225

YOUR FORTUNE LOOKS FRIGHTFUL What awaits you this fall? Oct. 1

oct. 11

Oct. 24

Full Moon Fete

- 31 Oct. 16 +

Ghostie Fest

Creol e Mou rning Custo ms To urs

Oct. 24 Oct. 17 + 18 + 24

23 + 30

Swamp Haunted Hike

+ 25

Boo at the Zoo

Spooky Spectrum

SEE WHAT ELSE IS LURKING brec.org/halloween

Around 225

Back on the

ICE

A blast from Baton Rouge’s hockey past is returning this month as the Kingfish lace up their skates 30 years after the launch of the first iteration of the team

Jacob Hector’s childhood love of the Kingfish led him to become a majority owner of the new team

B Y M A RK C L E ME NTS

COLLIN RICHIE

IKE MANY LOCALS who lived in Baton Rouge in the late 1990s or early 2000s, Jacob Hector had fond memories of attending Kingfish games at the River Center with his family and friends. Hockey is far from the most popular sport in the state, but when a professional team hit the ice in the Capital City, Hector and his family were all in. So much so that his dad even proposed to his stepmother on the ice at a Kingfish game one night—an evening the family captured in a photo that Hector still cherishes. It didn’t take long before the young football fan became crazy for the Kingfish. “The Kingfish is where [my love of hockey] sparked,” Hector tells 225. “I was always a big football guy, but I keep up with hockey and still do to this day. Back then, we didn’t have cell phones to take pictures and flash photography wasn’t allowed there, so a lot of people don’t have a lot of pictures of them at Kingfish games. That picture that we have with some of my family and Huey, the mascot, worked out perfect. It was a fun, affordable thing for a family to do in Baton Rouge.” Once Hector heard that hockey was returning to the Capital City three years ago, it was a no-brainer for him to hop on board as one of the team’s earliest sponsors. And it wasn’t long before Hector—who owns Tiger Nutrition, Happy Scoops Ice Cream Parlor and Badger Mechanical—was providing much more than just a patch on the jerseys. “Next thing you know, I’m buying equipment and water bottles and [helping] the guys pay for their food,” Hector says. “It was just crazy to me to think that they weren’t being taken care of to where they didn’t even have water bottles. That just blew my mind. This is a professional sports team.”

225batonrouge.com / OCTOBER 2026 / 225

Hector continued to get more involved over the years and, at the start of last season, spoke to the previous ownership about buying in and becoming a majority owner. Fast-forward a few months and Hector, along with Matt Pace, Andreas Johansson and Ted Goldthorpe—who also own the Binghamton Black Bears in New York—were officially the new ownership group. And one of their first moves after taking over was to restore the beloved Kingfish name. “It’s what [the name] should have been in the first place,” Hector says. “It’s what everyone knows here. Tons of organizations have brought back teams all over the nation and in different leagues. I really do think that people love the name. It means a lot. It’s what people my age and a little bit older grew up on. Now it’s a cool opportunity to be able to bring the next generation and our kids to enjoy it.” Restoring the Kingfish’s hometown connection was a focal point for Hector and his team throughout the takeover process. The group hired Madeleine Guillory, a Lake Charles artist, to redesign the logo for a fresh, simplified look with a new color palette. Hector has also worked with Bob Hutchinson, the creator of the original Baton Rouge Kingfish logo, to plan future collaborations including a throwback logo night at one of the games. The next course of action for Hector was assembling the team

IMAGES FROM THE LOUISIANA STATE ARCHIVES RAISING CANE’S RIVER CENTER COLLECTION

AROUND 225 //

Scenes from the first Kingfish games 30 years ago this month, in October 1996

on the ice. He started with the head coach, landing on a longtime former player in Jimmy Soper to take the reins. Soper began his playing career in 2012 and most recently spent two seasons with

COURTESY JACOB HECTOR

Hector (second from right) loved attending Kingfish games here with his family.

225 / OCTOBER 2026 / 225batonrouge.com

the Knoxville Ice Bears as the team captain, appearing in 102 games while scoring 18 goals and adding 38 assists for 56 points. Hector is leaning on Soper and the ownership group’s combined experience to build the squad, but they’ve approached it with one goal in mind—to win. “[Johansson] is the hockey guru,” Hector says. “He’s been very successful with Binghamton. They’ve won the last three years’ championships all back to back, so he knows what he’s talking about and he has a lot of hockey experience in this league as well. Jimmy is young; he’s aggressive. He was a great player, and he still has a lot of connections to a lot of players. We’ve been able to sign some of our players because they know what he’s about and they trust him. They’re taking a chance to

leave a team that’s technically in a league above ours to come and play for us because they trust in what he’s doing.” And Hector knows from firsthand experience that if you give Louisiana a winning team, they’ll give you their passionate support. “You know how Louisiana is,” Hector says. “It doesn’t matter what the sport is—if it’s your team, you’re going to ride or die [with them], especially in Baton Rouge. We have to be successful on the ice to get the true support from the people who aren’t hockey people. As soon as we start being successful and can show that we actually care and are giving back to this organization and this community, that’s when the rest of the community that’s not die-hard hockey fans are going to come together and help us be successful.”

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AROUND 225 //

Pete Bush with The BamVino bottle holder and Cabernet

Swinging for the fences Former LSU baseball player Pete Bush is giving The BamVino another at-bat nearly two decades after his original idea sold more than 50,000 units B Y RAC H E L HO L L AND // P H OTO B Y CO L L I N RI C HI E

ETE BUSH WASN’T trying to start a business one night nearly 20 years ago. He was cleaning up after a wine tasting for a local charity when he picked up a wine bottle by the neck and held it like a baseball bat. “At that exact moment, I thought, that would be a very cool bottle holder. I wonder if they have one,” Bush recalls. It turned out to be more than just a cool idea. The former LSU baseball player eventually turned that thought into The BamVino, a wine bottle holder shaped like a baseball player. The product sold more than 50,000 units, found its way into Major League Baseball team shops and onto MLB.com, and prompted calls from

baseball teams and fans around the country. And Bush is now taking another swing with The BamVino, resurrecting the brand and adding an actual wine to the bottle holder. “I don’t know that it really reached its potential. When you think there’s millions and millions of baseball fans and millions and millions of wine fans, and we only sold 50,000? It sounds like a lot but compared to the market and the potential, there’s room to grow,” Bush says. He first began seriously considering another run four years ago, when he enlisted his daughter Shelbi to help relaunch the brand and bottle holder. The idea gained momentum again last fall after an

225 / OCTOBER 2026 / 225batonrouge.com

appearance on Robbie Olivier’s podcast. Olivier, a Baton Rouge entrepreneur and wine enthusiast, happened to have a BamVino holder in the background without realizing Bush had created it. That conversation revived another idea Bush had carried with him for years: The BamVino shouldn’t just hold the wine, it should be the wine. Olivier connected Bush with Napa winemaker Grant Long Jr., a baseball fan who helped bring the wine side of the brand to life. “I think the planets aligned to where I was in the right place, at the right time with the right guy,” Bush reflects. Bush wanted the wine to be exceptional. He and Olivier, now his partner in The BamVino, tasted

several samples and independently selected the same wine. The BamVino Cabernet has already sold 300 bottles with essentially no marketing, relying mostly on word of mouth. Bush hopes the wine, the original bottle holder and a new podcast focused on baseball and wine will eventually feed into one another and take the brand to a larger audience. But for Bush, The BamVino’s success has never been measured solely in sales. “The accomplishment for me was that that thing started as a thought, and it turned into something that is actually physically in the world, and that’s pretty cool.” Find more information at thebamvino.com.

1.65

over

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AROUND 225 //

Market values

Stock up on local groceries, goods and gifts at this new community-focused shop

B Y M AG G I E H E Y N RICHAR DSO N // PHOTO S BY AVA D UPLECHA IN

OCAL FOOD enthusiast Lexus Chatagnier had long dreamed of being able to shop for regionally raised meats, dairy and other items in a single retail outlet. “I just liked the idea of everything in one place available not only on Saturday mornings at a market, but in a store that’s open all week,” Chatagnier says. In August, she and her husband Jacob made the dream a reality with the opening of their Chatagnier Community Market on Airline Highway in Gonzales. The 1,300-square-foot store holds items from about 60 curated vendors, including Sagrera Farms beef and pork, honey from J&J Apiary, Bonnecaze Farms stone ground grits, Black Prairie Farms cookie mixes and syrups, Feliciana’s Best Creamery dairy products, Mycocentrics mushroom tinctures, fresh eggs, sourdough and all manner of preserves, sauces and other prepared foods. Chatagnier says she is planning to

add fresh produce in the future. The store also stocks gifts, including leatherwork, cups, T-shirts, candles and soaps. The early success of Chatagnier Community Market reflects the region’s sustained and growing interest in local foods and culinary micro-enterprises, as proven by ventures like the Red Stick Farmers Market, which turns 30 this November and holds yearround markets every Thursday and Saturday. Numerous other outdoor markets also take place across surrounding parishes. Meanwhile, the LSU AgCenter’s Food Innovation Institute, or FOODii, has incubated scores of local food producers since it launched in 2013. These

225 / OCTOBER 2026 / 225batonrouge.com

products, and others developed outside of FOODii, find a home on the shelves of the area’s many independent supermarkets and culinary retailers. The store’s owners live on a 12-acre farm where they raise goats and laying hens. They previously held pop-up events on their property, but permitting issues shut these down, Chatagnier says. That helped fuel their interest in opening a brickand-mortar local foods boutique. Chatagnier says her personal interest in eating local goes way back. “Growing up, I was sick a lot, so I really started looking at ingredients and what’s in food,” she says. “I felt like the safest option for me

was just to find stuff that was more local and to stay away from big food corporations. I want somebody who really cares about the products they’re making.” Chatagnier Community Market also hosts a permanent pop-up cart inside the store where rotating vendors set up daily. Shoppers might find sweets from Cakes and Catering by Maria; baked goods from Wild Rise Sourdough Co., Fleur-de-Licious Bakery and Treats or A Spoonful of Kindness; or sauces from Pop’s Basting Sauce. Chatagnier says her top sellers are basics like meat, eggs and dairy. She hopes to round out the store’s overall variety so that patrons won’t have to make multiple additional stops. Chatagnier Community Market is located at 14210 Airline Hwy. in Gonzales and is open Tuesday through Thursday from 10 a.m. to 6 p.m., Friday and Saturday from 9 a.m. to 6 p.m., and Sunday from 9 a.m. to 3 p.m. The market is closed on Monday.

S P O N S OR ED C O NT E NT

SPON SORED B Y:

What Louisiana’s New Child Custody Law Could Mean For Your Family

LA-26-21090

s of August 1, Louisiana’s child custody law has changed in a way that could impact many separated and divorced parents. While the new law will not affect every family, it may open doors for some parents who previously felt limited by older custody arrangements. At The Law Office of Ivy L. Graham, attorneys Ivy L. Graham and Chantee Horning regularly help parents navigate custody, divorce and the day-to-day realities of reshaping family life. As clients learn about the recent law change, many are asking what it could mean for their existing orders and whether it might be time to revisit their current custody schedule.

At the Law Office of Ivy L. Graham, 171 Del Orleans Ave., Suite B, Denham Springs, attorneys Ivy L. Graham, right, and Chantee Horning regularly help parents navigate custody, divorce and the day-to-day realities of reshaping family life.

Under the old law, two families with similar facts could end up with very different schedules simply because they were in front of different judges.

Previously, once a judge decided custody after a full trial, that schedule could be extremely difficult to change and could effectively last until the child turned 18.

Under the new law, the starting point is different. There is now a presumption of a shared 50/50 custody schedule unless there is evidence showing that won’t work. In other words, the law now begins with the idea that both parents should generally share time equally and then looks at whether there are reasons to depart from that, Graham says.

Under the new law, that kind of “Bergeron” judgment is now for five years, not all the way to age 18. After that five-year period, it can be reviewed, again with a court filing.

However, this does not mean every family will suddenly have a 50/50 schedule. If parents live far apart, work unusual hours or face other logistical challenges, a strict 50/50 split may not be practical or in the child’s best interest.

Will My Existing Custody Order Automatically Change? No. The new law does not automatically change your current custody arrangement, even if you think you should have 50/50 now, Graham says. To seek a change, a parent would need to file with the court and ask a judge to review the existing schedule in light of the new law. If no one files anything, nothing changes.

A Key Technical Change: How Long A Custody Judgment Is “Locked In”

There has also been an important change involving what lawyers often call “Bergeron” situations, named after the case Bergeron v. Bergeron. These are cases where there was a full trial on custody, and the judge imposed a schedule rather than the parents agreeing to one.

For many families, this makes the idea of going to trial less frightening and gives room for adjustments as children grow and circumstances change.

Are These Changes Good For Families?

From the perspective of practitioners like Graham and Horning, these changes are expected to streamline custody disputes. Over time, there should be a clearer standard for “typical” families, while trials are reserved more for extreme situations, such as serious safety concerns related to drugs, pending criminal charges or major logistical obstacles. The new law may also provide parents with more predictability during an already emotional and uncertain time.

Should You Talk To An Attorney?

Because these changes won’t affect every case, and 50/50 still isn’t guaranteed, it’s important to get advice tailored to your specific situation. The Law Office of Ivy L. Graham can review your current custody arrangement, explain how the new law might apply to you and help you decide whether it makes sense to return to court. If you’re wondering, “Could this new law change my custody schedule?” the best next step is to schedule a consultation and find out. To request a consultation, visit ivygrahamlaw.com. 225batonrouge.com / OCTOBER 2026 / 225

COVER STORY //

P h ot os by C o l l i n R i ch i e

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! s r e e h C

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A SPIRITED LOOK AT THE PEOPLE AND POURS SHAKING UP THE CAPITAL AREA

f there’s anything that south Louisianans take as seriously as their football and their food, it’s the culture of gathering over good drinks. This is where the best stories get told—and where the memories are made that turn into more stories down the road. From craft cocktails to whiskey neat to zero-proof beverages that are worthy of their own celebration, all are invited to this party. Britt Kulsveen, the president and “Chief Whiskey Officer” of her family’s brand Willett and one of the women profiled on the pages that follow as part of this issue’s cover package, calls that spirit a “timeless commodity,” but she could just as easily be referring to any of the concoctions crafted in our local haunts. “At the end of the day, it brings people together,” Kulsveen says. “It connects people, and it’s over storytelling, and that’s also timeless.”

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SPIRIT She’s got

Meet three women who are putting their own stamp on a Southern tradition BY O L I V I A D E F F E S

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HAT DO THREE distinct Southern spirits brands have in common? They are all led by strong women who know a lot about liquor. These heroines are rewriting the rules in an industry that has been historically dominated by men, overseeing operations with intentionality and cultivating products they can be proud of. In a business run by big-name brands, these family-owned Southern concepts are carving their own lane and earning spots on cocktail menus, store shelves and connoisseurs’ bar carts. In Donaldsonville, Noël Spirits is creating sips that are ideal for gamedays or any Louisiana celebration. Using sugar from its family-owned Pointe Coupee Parish farm, Baton Rouge’s Oxbow Rum Distillery is producing craft bottles with quality in mind. And in Bardstown, Kentucky, 90-year-old Willett Distillery is using tried-and-true processes to manufacture its signature bottles and brown liquors, under the direction of a company president with an LSU pedigree and a Baton Rouge home. Read on to get to know the three women who are taking ownership of their family businesses with a little liquid courage.

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CANE

to glass

Oxbow’s Olivia Stewart is running a rum production focused on homegrown ingredients

LIVIA STEWART WAS working in the art world in Manhattan when the COVID19 pandemic shut everything

down. Instead of staying in chilly New York during the period of uncertainty, she and her now-husband decided to take a road trip back home to Louisiana in search of warmer weather. But what she found was a new career. At the time, her father was running the business now known as Oxbow Rum Distillery, an extension of the Pointe Coupee Parish sugar cane farm and sugar mill that has been in her family for generations. But according to Stewart, he was operating with limited knowledge of the spirits industry. With experience bartending and working for a cocktail company in New Orleans, combined with the pandemic pushing her home, Stewart says her father saw an opportunity to pass management onto her. So Stewart left New York behind and stayed home to help the family. “It was just drinking from the fire hose, fight or flight, sink or swim and figure it out as you go along,” Stewart says of getting into the business. “There were some people, some consultants, to help me with the fundamentals,

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but it really was trial by fire over the past six years, and honestly, I feel like I’m just getting the hang of it in a way.” Today, Stewart leads Oxbow Rum Distillery as its president, a role that oversees all different departments of the business including hospitality, marketing, sales and production. “[My favorite part of the job] is the sense of carrying on a legacy in a different way for my family’s business,” she says. “I’m fifth generation, and it is very exciting to be able to share it with more consumers and more of the public through something fun like rum.” Oxbow is one of the few brands in the country that owns its whole process from

start to finish, which is its point of differentiation among other brands and gives Oxbow a competitive advantage, Stewart says. “Even though we’re not on the farm, I consider us a farm distillery,” she says. “We source everything from my family’s cane farm and sugar mill, just 20 miles away. So we’re really an expression of that crop and of the sugar cane industry, which is so important to Louisiana.” Oxbow produces two brands: Oxbow Estate Rum and False River Spiced Rum. Between both lines, the distillery boasts seven craft products ranging from barrel-aged rum to small-batch white rum. But out of all the options her company produces, Stewart’s go-to is the Rhum Louisiane Unaged Agricole. “I personally love the unaged because you can’t hide behind anything,” she says. “What you are tasting is straight from the still, and it is an expression of our sugar cane and our terroir out there in Pointe Coupee Parish, and it just tastes like home to me. … It’s just such a pure expression of what we’re doing here.” And while she says her industry has been experiencing “headwinds,” Oxbow's distribution sales in

“We are not just a beautifully made rum, but we are a beautifully made spirit and American farm product that deserves a place in your home bar next to your finest bourbon.” 38

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Louisiana are actually up 20% year to date over the same period last year. Oxbow’s reach goes beyond the Boot, too, as bottles are also sold in Georgia, Tennessee and South Carolina. Stewart teases that Oxbow will be launching in Texas in 2027. “That [20%] means we’re really investing in our home state and winning there,” she says. “Our goal is to really become a prominent rum brand—a prominent American rum brand, a national brand—and so we’re taking careful steps in reinvesting in the field sales and marketing to make sure that we continue on that path.”

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Making her

MARK

Natalie Noel takes pride in the products that bear her family name

From barrel-aged rum to canned cocktails to tequila, Noël Spirits offers a well-rounded selection.

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COVER STORY //

ATALIE NOEL ISN’T looking for her business to become a national name. Instead, she says she just wants to be known as the go-to label for rum, tequila and vodka in her home state. She and her father, Chip, have been working toward that goal with their Donaldsonville-based distillery and brand, Noël Spirits. The duo began thinking about getting into the spirits industry six years before the brand’s formal launch in 2023, weathering delays and the pandemic. “My 100% guiding light is becoming Louisiana’s most beloved spirits brand,” Noel

says. “I do not want to leave Louisiana. I do not want to seek greener pastures in other markets. If we were to make it as a brand, it would be because of Louisiana.” And while Louisiana is a state known for its celebrations, usually aided by a few alcoholic drinks, Noel says it’s not always easy to get “liquid-to-lips” exposure, even as an in-state brand. To get that exposure, she has worked with restaurants to create featured cocktails and hosted tasting events to get Noël Spirits in front of more consumers. “I’m very proud of those little wins because they have taken an incredible amount of

resiliency,” Noel says. “I think that’s what our brand’s vibe is internally—the resiliency of staying after it and staying in the game.” Noël Spirits tries to give local customers premium craft options that can satisfy and maybe even be subbed in place of big brands. Whether consumers like aged rums, authentic tequilas, pickle-flavored vodka or canned cocktails, Noël Spirits aims to provide plenty for diverse palates. But since starting the business, she says she has found that while many locals know her brand’s name, not everyone has given it a taste. “We have to break the behavior,” Noel says, “because no more do people say, ‘I’ll take a vodka or vodka soda.’ Now it’s a Tito’s and soda.”

“I love representing a product that has my name on it.”

Noel’s favorite product is the blanco tequila, pictured here next to the brand’s blanc rum.

Out of all of her products, Noel is particularly fond of the blanco tequila, which is produced in small batches in Mexico. She teases that she’d like to add high-proof and extra añejo tequilas to her product list, too. “Tequila treats me better than any of the other spirits,” Noel jokes. “I don’t like being hungover or anything like that. So I feel even if I have a wild Saturday night in Death Valley, I can still be somewhat functional on Sunday.” As the brand’s co-founder and CEO with a background in marketing, Noel works to connect the brand with consumers, while her father works as co-founder and master rum distiller. She says combining her passion for bringing products to the market with her father’s rum-making passion was a perfect storm. “We balance each other beautifully,” Noel says of Chip. “There’s a ton of trust, being that he’s my dad. We’ve had blowouts, and all they did was teach us that you have your lane, and I have mine.” With a little over three years under their belt in what Noel calls a “hard business,” she hopes to see more growth and says she’s open to investors—as long as they don’t try to make her leave her beloved Louisiana. “If we’re going to make it, it will be because Louisiana said, We love this brand, and this is the spirits [brand] that we want to celebrate life’s moments with, or forget life’s moments with,” she says. “I wouldn’t have wanted to open up in any other state. This is the best state for a small brand to have a chance.” 225batonrouge.com / OCTOBER 2026 / 225

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Whiskey

BUSINESS Britt Kulsveen is staying true to her family’s almost century-old company

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COVER STORY //

HEN BRITT KULSVEEN graduated from high school, she vowed never to return to her small Kentucky hometown. Unlike most of her classmates, she set her sights on an out-ofstate college experience in the Deep South, which led her to Baton Rouge to study political science at LSU. She remained in Louisiana until 2005, when she was blown back to Bardstown, Kentucky, by Hurricane Katrina. Spending more time at home meant spending more time around her family’s business, Willett Distillery. Some of Kulsveen’s earliest childhood memories revolved around Willett, the now 90-yearold spirits business that has been a constant in her family. Sights and smells—and even tastes—of the operation were ingrained into her memory. “One of the things I love about bourbon is it’s a fully engaged sensory experience,” she says. “And my childhood, if I could describe it in a scent, is machine oil and bourbon. That’s what it smells like when you walk into a bottling house. … At our family Thanksgivings, our grandmother made yeast rolls from scratch. My job was to make the icing, which was Old Bardstown—our grandfather’s flagship bourbon—and powdered sugar. I would always eat the first bowl of icing, and then the second one I would use to drizzle on the rolls.” To Kulsveen, this was the family’s way of life. But though she was immersed in Willett Distillery from an early age, she says it never occurred to her to get involved with the brand. If anything, she thought of getting in on the distribution side of things, but once she was back in Bardstown, plans shifted. Now, Kulsveen serves as the brand’s president and CWO—that’s Chief Whiskey Officer. In these roles, she’s able to cultivate the culture and human development side of the business, while her brother

Asking Kulsveen to pick her favorite Willett product is like asking her to pick a favorite child. But she shares that the Willett Family Estate Small Batch 4 Year Rye is most befitting of her personality.

Drew works as master distiller. Kulsveen says she sees Willett as being in the business of hospitality, adding that the brand has a “ferocious” level of care in all parts of the operation, which is clear in everything she and her team do. “I think the greatest gift is when you’re able to live a life where your passion meets your purpose,” she says. “That is truly the greatest gift, and we get to do that every single day.” And while Bardstown is home, she’s still calling Baton Rouge, too. Kulsveen has a residence in the Capital City and is here often. While in town, she says she still conducts business as usual. “One thing that I love so much about Baton Rouge is that everyone is always celebrating something every day, and you don’t need a special occasion to break out a nice bottle of whiskey or a bottle of Champagne,” she says. The cupboard of Kulsveen’s Baton Rouge home holds an impressive collection of spirits, mostly brown liquors in ornate bottles like the Pot Still Reserve

“We care so ferociously that it comes through in everything we do.” held in a vessel in the shape of Willett’s copper pot still. Others have labels that display the family crest or her father’s own drawings and handwriting. “Our advantage is that we are still so undiscovered, and because of that, regardless of whatever the current climate is, there is so much growth and opportunity out there,” Kulsveen says of Willett. And while times have changed since she first started with Willett, she recalls a time when it felt like there were no women in the industry. “I remember I was very alarmingly aware when I went to Whiskey Fest New York in 2007,” she says. “At the time, when you saw women at the table, they were these beautiful women who were hired to pour, but they were never hired to speak about what they were pouring. And so whenever

people would come over to our table and someone would say, ‘Oh, well, tell me about this, tell me about that,’ my brother would look over at me, and they would just be kind of dumbfounded.” Within Willett, she estimates almost every leadership position, except for a few, is held by a woman. In some ways, she feels that makes Willett an anomaly, but Kulsveen says she believes in hiring those who are most qualified for the job and in line with the family values. “I have never once in my life felt at a disadvantage,” she says of being a woman in her role. “My favorite game in the world is to be underestimated. So I think that is an advantage to be underestimated because you’re almost always going to blow someone’s mind and their expectations, which I love to do.”

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The Hearsay mood is set with vintage wingback chairs, heavy drapes and, yes, a requisite disco ball that reveals that this spot doesn’t take itself too seriously.

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That’s just

HEARSAY Stylish sipping at the Capital Region’s newest speakeasy B Y M AGGIE HE Y N R ICHAR DSO N

ne of the bright spots of Baton Rouge’s recent unfit-forhumans summer was the arrival of Hearsay Social Club, the atmospheric speakeasy situated in the back of Circa 1857. Since its velvet curtains flung wide in mid-July, the lounge has cultivated fans with its inventive cocktail menu and moody charm. Sipping a curated restorative in one of its fancy chat sets while the thermometer rose outside just made you feel cooler, in more ways than one. The novelty hasn’t worn off. This month, Hearsay will roll out fall-forward cocktail specials made with the kind of Martha-Stewart-like savvy that define today’s trendier bars. And now that the weather is mild, the spot will also host a delayed grand opening this month with live music and food trucks. Owner Garrett Kemp says he is pleased thus far with Hearsay’s rollout. “Everything has been very well received, and we’ve gotten some great feedback,” he says. “We already have regulars.” Kemp bought Circa 1857 in 2016 and has spent the last decade sharpening the Mid City antiques store’s focus on French and English furnishings, gradually jettisoning its previous format of disparate vendors. Revenue has been solid, but the pandemic slowed down face-to-face sales, says Kemp, who wanted to add an amenity that sweetened the experience. Hearsay, furnished using Circa’s timeless—and sometimes kitschy—items, is giving patrons another reason to cross the threshold.

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A banquette along one of the speakeasy’s brick walls lets patrons perch among jewel-toned pillows as they sip.

At Hearsay, it's all about cleverly crafted cocktails, like the Ivory Ledger, Counterfeit Gold and Olive Branch, pictured here.

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Hearsay owner Garrett Kemp

Kemp partnered with designer Ellen Kennon on the bar’s design, using lush jewel tones punctuated by gold objets d’art and contemporary flourishes. The sultry, two-room haven can seat 35 across its ample bar and an adjacent sitting room bedecked in boutique wallpaper, local and global artwork, and even some found objects from Circa’s early days. Hospitality consultant Scott Higgins created the original drink menu, a tidy starter pack of cocktails meticulously layered with boutique spirits and house-made syrups, tinctures and shrubs (sweettangy syrups made from fruit, sugar and vinegar). Fat washing is involved in some, clarifying in others. Take it in. This is not a place for thoughtless guzzling. A top-seller, and a good example of Hearsay’s POV, is the clarified piña colada, called the Coconut Under Glass. Barkeeps stir toasted coconut-infused Denizen Merchant’s Reserve Rum with coconut water, coconut milk and lime juice. They clarify the drink by adding milk, then straining it through a

coffee filter over several hours. The Japanese cocktail box is checked with Hearsay’s Hoji Highball, created with a housemade smoked green tea cordial mixed with Nikka Japanese whisky and the plum liqueur umeshu. It’s served over an ice spear. The bar also serves daytime-friendly options like the Hugo Spritz, composed of St. Germain liqueur, simple syrup, seltzer, sparkling wine, lime and fresh cucumber. If faddy cocktails seem HEARSAY GRAND OPENING scary, you can seek refuge in a classic. Hearsay’s Oct. 15, 4 p.m. to midnight clientele orders a ton of Old Inside Circa 1857 Fashioneds, Kemp says. A 1857 Government St. short list of craft beers and European wines is on offer, too, but know that ordering one makes you part of the 1%. “We sell 99% cocktails,” he says. “That’s what people are coming to us for.”

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Full tilt: BR.cade’s Berry Blitz

Zero

PUSHBACK Mocktails are big, even for drinkers B Y M AG G I E H E YN R ICHAR DSO N

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FUNNY THING ABOUT Jubans bar manager Clark McKay is that he doesn’t drink. Mind you, the idiosyncrasy doesn’t keep him from being able to mix a stellar cocktail. He uses his nose and background in organic chemistry to curate intoxicants like the best of them. But these days, it’s given him keen insight into how to serve a growing number of patrons seeking nonalcohol options. “We’ve definitely seen a dip in alcoholic cocktail drinking and a rise in our mocktails,” McKay says. “I would say there’s been a big increase especially in the last year.” Jubans offers three permanent alcohol-free drinks, but McKay says he’s planning to add more to meet the needs of both the sober and the sober-curious, who enjoy alternating leaded and unleaded drinks. It’s like the liquid equivalent of flexitarianism, he says. McKay has even seen an uptick in brides and grooms who hold events at Jubans and select a mocktail as their signature drink, even though alcohol is also on the menu. BR.cade manager Tom Mahon agrees. Some of the bar/game room’s customers might enjoy a drink, then switch gears, he says. The Mid City spot’s alcoholfree cocktails and beers give them something to sip beyond soft drinks and seltzer.

Seeing red: The Red Magnolia at Jubans

While most bar and restaurant patrons still imbibe, a thoughtfully conceived mocktail menu is now widely expected. It’s a chance for a bar to show off its skills, McKay says. “I think fresh, balanced flavors are key,” he says. “It’s a really cool time to be on a non-drinking journey.”

VIRGIN territory

Try these zero-proof drinks at local spots: RED MAGNOLIA Jubans Restaurant and Bar The wildly popular drink combines fresh strawberry simple syrup, fresh basil and lemon juice. This bevvy is so buzzy that, in an interesting twist, many drinkers order it with their favorite spirit. BERRY BLITZ BR.cade Blueberry simple syrup, simple syrup and lemon juice are shaken then poured over ice, finished with soda water, and garnished with a lemon. CUCUMBER LAVENDER TONIC BLDG 5 Sweet and floral elderflower tonic girds this refresher, punctuated by the flavors of crisp fresh cucumber, lavender and lemon juice. GARDEN NO. 75 Cocha The inventive global restaurant levels up with a mocktail menu that deploys high-quality zero-proof spirits that mimic the real deal. This fresh sipper is made with Bare Zero Proof Modern Classic Gin, jasmine and rose syrup, fresh lemon and non-alcoholic sparkling wine. FRERE MONACO Brasserie Byronz Lemonade and the popular non-alcoholic beer Athletic Upside Dawn Golden Ale are combined, then set off by grenadine and orange bitters.

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It's

POURING What’s on trend in the local drinking scene BY MAGGIE HE Y N R ICHAR DSO N

Mars Iwai Tradition, a Japanese blended whiskey known for its sweet notes of toffee and vanilla, is among the offerings at Hearsay Social Club.

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ROM HIS OCCASIONAL PERCH these days at Hayride Scandal’s The Parlour, James Beard Award semifinalist and noted Baton Rouge-based mixologist Alan Walter pushes the envelope on cocktails, serving inventive riffs on classics along with fresh inventions that only exist in his wildly creative brain. But whether he’s pouring in the moody Parlour or hosting a private cocktail event through his business, Sprezzatura, Walter finds that patrons are more curious than ever about what’s in their glasses. “There’s more awareness of what’s in the drink,” Walter says. “And therefore, more interest in exploring.” Walter also notes that flavor profiles that seemed exceptional in the past are now part of the mainstream. For example, more patrons are keen to bring on the bitter. “Most people have gotten over the bitter fence,” he says. “It’s no longer just a few people ordering a Negroni or accepting a bitter component of some kind. It’s kind of like the communal palate has matriculated.” Across the Capital Region, a level of seriousness has descended on bars and restaurants as drinkers seek out specialty spirits, showy cocktails and, sometimes, the chance to switch to an equally showy mocktail. Turn the page to learn more about the latest local beverage trends.

Mixologist Alan Walter

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A IS FOR ASIAN SPIRITS

Mocktails at Cocha are made with high-quality ingredients including non-alcoholic spirits from British-based Seedlip.

Cocktails using various Japanese whiskeys are big these days. Shochu, not to be confused with the also trendy Korean spirit soju, has become a popular, lower-alcohol alternative to vodka, Walter says. “The examples that came out seven or eight years ago weren’t really that great,” he says. “Now they’re making some that are amazingly smooth. It has a very interesting taste profile.”

MOVE OVER MEZCAL. IT’S SOTOL’S TURN Tequila is still big, but a lesser-known Mexican spirit is gaining favor, and we’re not talking about mezcal. Made from the native Desert Spoon shrub, sotol has a complex profile that can range from grassy to citrusy. It’s served neat or used in cocktails. “I don’t think it’s going to landslide over tequila,” Walter says. “But it has a lot of taste and there are some really interesting ones out there.”

OPT FOR UNLEADED Zero-proof beer and spirits and mocktails have been on the rise for the last decade, with some local bartenders reporting a dramatic increase in interest over the last year. While a mocktail menu was once the exception, now it’s the norm. retail mar- #2 Issue Date: Oct 2026TheAd proof ket has also been radically altered with more • Please respond by e-mail or phone with your approval or minor revisions. high-quality zero-proof spirits on the liquor • AD WILL RUN AS IS unless approval or final revisions are received within aisle generous options for timeframe n/a beer. 24 hrs and from receipt of this proof. A shorter will apply for tight deadlines. • Additional revisions must be requested and may be subject to production fees.

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STATEMENT COCKTAILS For some local drinkers, the perfect cocktail is subtle, restrained and balanced. Others want a bev that’s also a show. Spots like Tacos del Cartel, The Colonel’s Club, Pink Agave and Supper Club deploy flames, smoke and fanciful glassware to satisfy the growing need for a night-out narrative.

TALL, DARK AND TIMELESS As a longtime sugar cane producer, Louisiana is a natural fit for rum consumption. But ask any bartender in Baton Rouge what dominates the bar wall and it’s bourbon. The big brown spirit never seems to go out of style around here, expressed in brown-liquor-forward spots, organizations and happenings including Hayride Scandal, Calandro’s Supermarket’s rare whiskey drops, and the Bourbon Society of Baton Rouge, which organizes this month’s annual Louisiana Bourbon Festival.

LOUISIANA BOURBON FESTIVAL Oct. 24, 11 a.m. to 10 p.m. L’Auberge Casino & Hotel Baton Rouge

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home

is where the

haunt is Meet the masterminds behind a few frighteningly first-rate front yard displays

BY LAURA ALLEN / / PHOTOS BY COLLIN RICHIE

IT MAY BE hard to tell with the Louisiana sun still beating down on us and the trees holding stubbornly onto their leaves, but fall is here, and with it come the ghosts and ghouls that will soon roam the streets this spooky season. Though many people save their string lights and holiday decor for Christmastime, there are plenty who go all out for October’s festivities. On the following pages, we’re peeking into the front yards of three houses in Baton Rouge that really know how to bring the haunts with their Halloween displays.

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Dozens of smiling jack-o’-lanterns are part of the vibrantly colored spectacle at the Spanish Town home of Greg Myers and Patrick Ford.

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HOME //

The bone collector REBECCA HARROD IS bringing the undead to life this month for the second year in a row. The Harrod family home on Bocage Boulevard quickly became Internet famous last year for its curbside “skelebrity graveyard,” and it will be back for round two this Halloween. Harrod was inspired by “The Skeleton House” in New Orleans, but she wanted to put a Baton Rouge spin on the idea. On a whim, she decided in early October of last year to create her own skeleton setup and ordered

more than 150 plastic skeletons for the graveyard. “I just ordered the skeletons, and then I got a call from my husband … ‘What in the heck is being delivered? We can’t get out of the house,’” Harrod recalls. “I ran outside, and there the FedEx truck was pulled up, [and] the entire thing was skeletons.” With the help of family and friends, Harrod was able to name, dress and put up her entire graveyard in just a week. With pop culture icons including “Slay-lor Swift,” local celebrities

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like “Joe Burrow-ed alive” and children’s book characters such as “Hearse-y Jackson,” this “skelebrity graveyard” had someone for everyone. Harrod says she expected to be teased for the strange setup but was shocked to hear how much people loved the display. Though she’s not sure which creepy characters she wants to add, keep or take away this year, Harrod knows that whatever she does has to be a step up. “You can’t let the people down,” she says.

Seeing how much fun people had with her skeletons last year, Harrod is planning on going even bigger this year, which means her husband may step out to yet another massive FedEx delivery. “I’m probably going to need more skeletons, but I didn’t want to do that to my husband all at once because I think he’d have a heart attack,” she says. “So we just started with 50, and I’m going to have to buy more. But he’s not going to know that.”

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alive!

WHAT STARTED WITH a few handmade props in the yard a dozen years ago has turned into a Halloween-to-Christmas extravaganza for Greg Myers and his partner Patrick Ford at their home on Bungalow Lane in Spanish Town. A growing number of vintage decorations and handmade creations each year have since come to make this outdoor space a popular stop for those seeking thrills in October or cheer in December. “We have a tiny yard, so it’s almost completely filled with some sort of decorations for Halloween and Christmas,” Myers says. “But I’ve got room to add a little bit more.” Myers enjoys following a theme each

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year, and many of his Halloween ideas are born out of his love for Disney—think Pirates of the Caribbean and Haunted Mansion. In other years, he has turned the property into a mad scientist’s lab and a graveyard, a fitting theme for his profession as a funeral director. This year, Myers is modeling his display after American Horror Story. Myers starts preparing for Halloween around June, gathering bits and pieces and getting to work creating his own props, so that he’s “fired up and ready to start” by the beginning of September. One of his favorite parts of crafting his Halloween displays is making many of the decorations

himself. Cave walls, treasure chests, carved jack-o’-lanterns and radioactive vials are just some of his creations. Though he decorates for both holidays, Myers says it’s Halloween that really gives him endless possibilities to explore his creativity. “Halloween is probably a little more fun because you can do wacky things, and it’s kind of like there are no rules,” he says. “Anything goes. I like to do more traditional stuff for Christmas.” Myers says he gets many sightseers around Halloween, and he hopes that through his decorations, he is able to spread some joy in his community. “That’s, of course, the best part,” he says.

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HOME //

love at first

fright SINCE GETTING MARRIED in 2022, Niki and Sean Forbes have used elaborately themed decor at their home on Queen Island Drive in Woodlawn Estates to share their love of Halloween with their community. “I remember as a kid trick-or-treating and seeing these people who went overboard, and it blew my mind how awesome some of these houses were,” Sean says. “I like to be able to be that person now.” The couple’s wedding took place right before Halloween in 2022, so decorating for the holiday meant a quick turnaround. With little time to come up with a theme and purchase decorations, Sean and Niki had to improvise with what they had post-wedding.

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HOME //

“Marigold is big in my culture from being from Mexico and her culture from being from India, and it’s also big in Indian weddings, so we had a lot of marigold hanging around the house,” Sean says. “So we ended up going with a Day of the Dead theme.” Since then, with a whole year in advance to plan, the sky has been the limit for the Forbeses’ Halloween themes. One year, they played on arachnophobia, building a tunnel of hanging spiders, wrapping plastic skeletons in cobwebs and projecting spider silhouettes from inside their house onto their windows. They even dressed up as exterminators. Last year, the couple brought the spookiest character from one of history’s most famous ghost tales to life: the Headless Horseman of The Legend of Sleepy Hollow fame. Along with a horse and rider, Sean and Niki built an entire cornfield on one side of their yard complete with scarecrows, and

a graveyard on the other, using a fog machine to fully immerse sightseers in the world of Sleepy Hollow. This year, however, the Forbeses are tapping into a different kind of fear. “Based off of what was happening with the lettuce and Taco Bell recently, and my wife’s utmost love for Taco Bell, we’re doing Taco Hell,” Sean says. A graveyard of discontinued menu items, a haunted drive-thru with a chilling voice taking your order, and a skeleton feeling the effects of his fast-food meal will complete the Taco Hell-scape, inspired by the recent cyclospora outbreak. The couple started prepping for this Halloween months ahead of time, with all their decorations ready to go in one of their guest rooms. “The inside of the house right now, unfortunately, looks like a Halloween hurricane came through, but things are slowly getting put in place,” Sean says.

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ALABAMA’S BEACHES RULE #138

THE BEST TRADITIONS SHOULDN’T START OVER;

they should pick up where they left off.

BOO

AT A L A B A

AC H E S . C

Plan your escape

There’s something comforting about returning to a place you love. It doesn’t have to be elaborate. Sometimes it’s simply sticking your toes in the sand, finding a little sunshine, and doing the things that make you happiest. On Alabama’s Beaches, there’s always room for another chapter.

INSIDE DEARMAN’S NEW DIGS L ATE-NIGHT BITES NEW DOUGHNUT POP-UP HALLOWEEN-THEMED DINNER

Bavarian

BITES

BLDG 5 is celebrating Oktoberfest with this seasonal shareable B Y M AG G I E HE Y N R IC HAR DSO N // PHOTO S BY COLLIN RICHIE

225batonrouge.com / OCTOBER 2026 / 225

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F THE MONTH of October has you jonesing for a soft pretzel with mustard, BLDG 5 has, in the parlance of servers everywhere, got you. Its seasonal Oktoberfest Board is back this month, plied with all the savory trappings of the annual Bavarian celebration. “We have done an iteration of the Oktoberfest board since 2022,” says general manager Brayden Buyas. “Last year, we moved into more of a larger, grazing-style board because we feel like it adds to the festive Oktoberfest vibes.” Such grazing boards have long been part of the experience at BLDG 5, a concept whose themed planks are loaded with various proteins, veggies, grains and garnishes. Diners order them as starters or entrees, embracing the restaurant’s many opportunities to dine-by-sharing. The Oktoberfest Board assembles a large soft pretzel, link of bratwurst, German potato salad, sauerkraut, pickled red onion, stone-ground mustard and red curry ketchup. Rip off a chewy morsel of pretzel, combine it with a juicy bit of brat, and gild the two with a sliver of tangy onion and a schmear of mustard. And that’s just one way to do it. As for beverage pairings, Buyas recommends one of the restaurant’s crisp Sauvignon Blancs or local craft beers. Frequenters of the Perkins Road Underpass eatery will notice that construction on a linear park is finally underway in front of the restaurant and its fellow businesses. The project is creating paths that connect the district to nearby neighborhoods. BLDG 5 owners Misti and Brumby Broussard were part of a team of business owners to fund the original design. The couple is also transforming the former Burger King on Jefferson Highway and Lobdell Avenue into a second location expected to open by the end of the year. Meanwhile, seize the season to savor these Euro-inspired bites:

Anatomy of a Dish:

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The tasty bites that make up BLDG 5’s Oktoberfest Board Wurst-case scenario Louisianans love a good link, but here, grilled bratwurst takes center stage over Cajun sausage or andouille, with its mellow profile welcoming the board’s assertive accompaniments.

Pickled pink Pickles are required on any grazing board. On this one, they take the form of house-pickled red onions. A bite of potato salad adorned with this jaw-tingling wonder is the only way to eat it.

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Shareable spuds BLDG 5’s housemade German potato salad is served warm, tossed in a tangy vinegar-based dressing and tuned up with fresh cilantro and parsley.

Do the twist Warm, toothsome and studded with coarse salt, a soft pretzel is the cozy hallmark of Oktoberfest. For that first bite, do you go for an outer curve or an inner braid? Decisions, decisions.

Pucker up! One of the globe’s original fermented foods, BLDG 5’s sauerkraut is made in house, bringing welcome acidity to the board’s milder components.

The dip-lomats Mustard isn’t a bit player on a board like this. This stone-ground version is the piquant glue that holds it together. Go for a slather of BLDG 5’s red curry ketchup, too. Red curry paste and fresh lime juice create a gussied-up version of the timeless condiment. 225batonrouge.com / OCTOBER 2026 / 225

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Former Dearman’s general manager Westin Williams (left), pictured here with owner Casey Evans, will run Dearman’s South.

Dearman’s

goes downtown

The beloved Bocage burger joint opens a new outpost at Brickyard South

B Y M AG G I E H E Y N RICHAR DSO N // PHOTO S BY AVA D UPLECHA IN

ATON ROUGE BURGER institution Dearman’s Diner is bringing its classic burgers to a satellite location downtown. Opened in August, Dearman’s South takes residence in a dormant food truck wedged into a patio corner of the dive bar Brickyard South. Dearman’s serves a grab-and-go lineup that riffs on menu items served at the flagship Bocage Village location, including quarter-pound hamburgers and cheeseburgers, hot dogs, fried and grilled chicken sandwiches, and fries. A few new snacks appear as well, including meat pies and onion rings. Dearman’s owner Casey Evans conceived the idea about a year ago while hanging out one night at Brickyard South. Noticing the bar’s inactive food truck, he approached

Brickyard South owner Bryan Rogers about a partnership. “I said, ‘What if we did some pop-ups out of y’all’s truck?’” Evans recalls. “And Bryan said, ‘What if you just took it over and popped up whenever you wanted?’ That’s really kind of how it happened.” Former Dearman’s general manager Westin Williams runs Dearman’s South, preparing a tidy menu for revelers. Deviating from Dearman’s Diner, the permanent pop-up also offers specials. “I keep saying this is a place where we can be experimental and kind of have some fun,” Evans says. “The original Dearman’s has been there for 68 years. It is what it is. You don’t want to go messing with that.” Evans started working as a server at Dearman’s about 20 years ago while in high school. He has

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worked at the diner ever since, becoming its longtime manager, then an owner in 2022. Brickyard South regulars will notice the resident food truck is now bright red, in keeping with the Dearman’s brand. But it’s still got the kind of gone-to-seed look expected of a bar that leans into its divey-ness. Channeling the Southern kitsch of vehicles parked on cinder blocks, the truck’s tires have been removed. Evans says that was actually intentional. It made it easier to permit the operation if the truck was stationary, he says. Brickyard South patrons can spill out onto the adjacent fenced patio through the roll-up door, find the burger outpost and snag some booth seating. “It’s a food truck location that’s adjacent to a bar, which makes it unique and cool,” Evans says.

Dearman’s South isn’t the first time the iconic brand has made its way to downtown Baton Rouge, Evans says. The restaurant serviced the 19th Judicial District Courthouse’s first-floor cafeteria for about a year and a half after the building was completed on North Boulevard in 2010. The restaurant also currently provides concessions for Ascension Christian Schools. Dearman’s South is located at 174 South Blvd. It’s open Wednesdays and Thursdays from 4 p.m. “until late,” Fridays and Saturdays from noon until late, and Sundays from noon to 10 p.m.

TA ST E / /

Late-night eats

Schlittz & Giggles

Where to find tasty treats after hours

301 Third St. schlittz.com Sun.-Thurs., 11 a.m. to 10 p.m. Fri. and Sat., 11 a.m. to 3 a.m.

By Maggie Heyn Richardson

Feeling peckish around midnight or after? Check out these night owl noshes.

Dearman’s South

(inside Brickyard South) 174 South Blvd. dearmansdiner.com Wed. and Thurs., 4 p.m. until late Fri. and Sat., noon until late Sun., noon until 10 p.m.

Midnight Munchies

3070 Monterrey Dr. @midnightmunchiesss Mon.-Fri., 8 p.m. to 1 a.m.

Olive or Twist

7248 Perkins Rd. oliveortwistbr.com Mon.-Thurs., 10 a.m. to 2 a.m. Fri., 11 a.m. to 2 a.m. Sat., 10 a.m. to 2 a.m. Sun., 10 a.m. to midnight

TAYLOR MORAN

BARHOPPING AROUND Baton Rouge can work up an appetite. Round out the evening with stomach-lining fare served in a late-night eatery. There’s something about a 2 a.m. burger that can’t be replicated when the sun’s up.

S Smalls Sliders

4343 Nicholson Dr. smallssliders.com Sun.-Wed., 10 a.m. to midnight Fri. and Sat., 10 a.m. to 3 a.m.

Coffee Call

805 W. Lee Dr. fuegotortillagrill.com Tues., 6 a.m. to midnight Wed.-Sun., open 24 hours

3132 College Dr. coffeecallbatonrouge.com Mon.-Thurs., 6 a.m. to 10 p.m. Fri.-Sun., 6 a.m. to midnight

KOK Wings & Things

Clutch City Cluckers

Melty

Smash City Burgers COLLIN RICHIE

COLLIN RICHIE

Fuego Tortilla Grill

1509 Government St., Bldg. D eatkok.com Daily, 11 a.m. to midnight

2330 College Dr. 159 W. State St. Issue Date: OCT 2026 Ad proof #2 meltyphillysteak.com clutchcitycluckers.com 10:30 a.m. to 3 a.m. Sun.-Thurs., 10bya.m. a.m.with your approval orDaily, • Please respond e-mailto or 4 phone minor revisions. • ADand WILLSat., RUN 10 AS IS unless Fri. a.m. toapproval 5 a.m.or final revisions are received within 24 hrs from receipt of this proof. A shorter timeframe will apply for tight deadlines. • Additional revisions must be requested and may be subject to production fees.

Raising Cane’s 1 (The Mothership)

3313 Highland Rd. raisingcanes.com Sun.-Wed., 9 a.m. to 2 a.m. Thurs.-Sat., 9 a.m. to 3:30 a.m.

159 W. State St. smash-city-burgers.com Sun.-Thurs., 10 a.m. to 4 a.m. Fri. and Sat., 10 a.m. to 5 a.m.

Zippy’s Burritos, Tacos, and More

3155 Perkins Rd. zippysburritos.com Sun.-Thurs., 11 a.m. to 10 p.m. Fri. and Sat., 11 a.m. to 3 a.m.

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TA ST E / /

Knead that! Baton Rouge twin brothers launch pop-up doughnut concept

B Y CAT H E RI N E C L E ME NT // PHOTO S BY CAT GRAV E S

Dough Bros currently shows DOUGH BROS co-founder Ethan up to events with its own custom Shipp believes doughnuts should cart, but the plan is to operate be fun. The young entrepreneur from a food truck in the future. spent four months perfecting his Ethan says he was inspired by doughnut recipe to bring this some friends who operate coffee tasty business to Baton Rouge. carts. Ethan and his twin brother Fun was built into the shop’s Hadyn Shipp are from the Capital branding from the beginning. City, and Ethan says they grew Ethan says they weren’t interested tired of hearing people complain in neutral colors. The electric blue that Baton Rouge is boring. As and bright lavender hues found on regulars of local doughnut shops, the business’s website also adorn the two believed there was still its cart, and a playful, smiling room in the market for something doughnut serves as the mascot. In different. Dough Bros’ posts and Instagram “It’s also bigger than just selling bio is the slogan “A doughnut doughnuts,” says Ethan. “We won’t change your life, but it wanted to make Baton Rouge a litmight change your Tuesday.” tle more fun. ... We want to invest Issue Date: Mar 2026 Ad proofWith #1 help from friend and in our community, invest in our • Please respond by e-mail phone with your to approval pastry or minor revisions. chef Amy Gunnels, Ethan city and bring someorexcitement • AD WILL RUN AS IS unless approval or final revisions are received within 1,000 doughnuts it24in hrsdifferent from receipt ways.” of this proof. A shorter timeframe willmade apply forover tight deadlines. • Additional revisions must be requested and may be subject to production fees.

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TA ST E / /

before deciding to share the confections with the public. After Gunnels showed him how to proof, mix and knead the dough, Ethan began practicing with ingredients purchased at Rouses Markets and his KitchenAid mixer. After about four months of trials, he believes he’s finally perfected the recipes. Dough Bros currently offers four flavors: Milk Chocolate, Dough Bros Glazed, Brown Butter Glazed and Melted Praline. Hadyn had the idea to make the signature Dough Bros Glaze purple. The duo uses natural coloring, rather than food dyes, to achieve this look. Ethan says it is important to him to use all fresh ingredients for each batch. Dough Bros’ first unofficial pop-up was held at the church the brothers attend in early August. A video the brothers posted on Instagram and TikTok gained a lot of attention, and soon local businesses began showing their support. Ethan is a regular at Magpie Cafe and Light House Coffee, and both of the businesses were happy

to host pop-up events and help distribute doughnuts. “We really think that Baton Rouge has always been a city that gets behind its own,” Ethan says. “It’s been very nice. We haven’t had to do any hard selling yet.” Its first official pop-up appearance was at the Ascension Business Expo in Gonzales on Aug. 27. After a successful day of handing out doughnuts to hungry business owners, the brothers returned home to begin preparing for their second pop-up that weekend. Magpie Cafe hosted the Dough Bros on Saturday, Aug. 29, and supporters began lining up before the cart was even set up. After only an hour and a half, all doughnuts were sold out. And the brothers continue to sell out at their pop-ups. Besides pop-ups, weddings and catering, Dough Bros offers pick-up orders that can be retrieved at businesses including Light House Coffee, Stir Coffee House and Sweet Baton Rouge on certain days of the week. The bros also deliver to any location in Baton Rouge for a $15 fee. 225batonrouge.com / OCTOBER 2026 / 225

TA ST E / /

SCARY GOOD DINING IN

Carve out time for a playful Halloween-themed family dinner with a spooky twist on a traditional recipe

BY TR AC E Y KO CH // PHOTO BY A MY S HUTT

LOVE MAKING STUFFED bell peppers in the fall. They are easy to make ahead of time and a delicious dish that is the perfect comfort food on a cool autumn evening. I first shared a recipe for stuffed bell peppers back in September 2020 and decided to revamp this family favorite and give it a bit of a makeover, transforming a cozy autumn supper into a festive Halloween-themed dinner for family and friends. To create these spooky themed peppers, I used a small X-Acto craft knife and a sharp paring knife to cut out spooky jack-o’-lantern faces onto

225 / OCTOBER 2026 / 225batonrouge.com

orange, red and yellow bell peppers. To ramp up the flavors of my original stuffed pepper recipe, I added a couple of cups of shredded pepper jack cheese to my sausage and rice to give the filling a more spicy and creamy texture. To keep the peppers moist while they bake, I replaced the store-bought spaghetti sauce I normally use with a jarred spicy red enchilada sauce. The spicy enchilada sauce gives these Halloween-themed stuffed peppers a warm and smoky fall kick. With these few changes, I turned my family’s favorite comfort food into a festive main course that is the perfect dinner to serve on a crisp October night.

TA ST E / /

Spooky Stuffed Peppers Yield: 8 servings

8 sweet bell peppers (yellow, red, orange and green) 1 lb. bulk breakfast sausage (hot or mild) 2 Tbsp. olive or avocado oil ½ cup chopped onions ½ cup chopped bell pepper ¼ cup chopped celery 2 cloves minced garlic 4 cups cooked long-grain rice ½ tsp. Creole seasoning ¼ tsp. black pepper ¼ tsp. dried thyme 2 cups shredded pepper jack cheese 1 cup low-sodium chicken broth ½ cup chopped green onions 2 cups jarred red enchilada sauce Preheat oven to 350 degrees. Line a 9 x 13-inch casserole dish with foil. Cut tops off bell peppers and reserve tops. Remove seeds and membrane and rinse peppers well. If desired, use a paring knife or pumpkin carving tools to cut a spooky face into the front of each bell pepper. Place hollowed-out bell peppers in lined casserole dish. Heat a large skillet over medium heat and add sausage. Sauté until browned. Transfer to a large strainer to drain any excess grease; set aside. Place empty skillet back on stove and add olive or avocado oil. Sauté onion, chopped bell pepper, celery and garlic for 2 to 3 minutes, then add drained sausage back into skillet with vegetables. Sauté for another 2 to 3 minutes before adding cooked rice. Reduce heat to medium and stir until everything is well combined. Season mixture with Creole seasoning, black pepper and thyme. Fold in shredded cheese and chicken broth and continue stirring until cheese is melted. Fold in chopped green onions and turn off heat. Divide rice mixture among hollowed-out bell peppers and top each with reserved bell pepper tops. Pour red enchilada sauce in bottom of casserole dish and cover with another piece of foil. Bake for 45 minutes, then uncover to check doneness. If needed, continue baking uncovered for an additional 10 minutes. Bell peppers are ready when they are tender but still holding their shape.

225batonrouge.com / OCTOBER 2026 / 225

SCHOOL GUIDE As the first quarter of the 2026-27 school year winds down, planning for 2027-28 ramps up. Just in time for open houses, explore what makes these Baton Rouge schools stand out.

SPONSORED CONTENT

Infant Metabolism: How Pennington Biomedical Scientists Are Rethinking The First Year Of Life

Dr. Emily Flanagan prepares an infant for assessment using the PEA POD, a specialized device that measures body fat and lean mass.

t LSU’s Pennington Biomedical Research Center, tiny research participants are at the heart of big science. In the Developmental Physiology Laboratory, led by Dr. Emily Flanagan, researchers are working to answer questions that may seem simple at first glance but could have implications far beyond infancy: How do babies grow, and what does that mean for their future health? Dr. Flanagan’s team focuses on infant development and the risk for obesity and chronic disease, beginning in pregnancy and extending through a baby’s first birthday. The lab is especially interested in how the intrauterine environment and early feeding patterns shape growth. Factors such as maternal weight gain, metabolism and conditions like gestational diabetes can all influence how a baby develops before birth. “Every baby is born with their own metabolic fingerprint. What we’re trying to understand is how that biology interacts with everything that comes after birth to shape their growth during their first year of life,” Dr. Flanagan explains.

What happens after birth is just as important.

Research shows that growth from birth to 12 months is the most predictive period for later childhood obesity, more so than any other early developmental window. Yet parents are often left guessing how much to feed their infants, and many of the guidelines that pediatricians rely on are based on data that is nearly 50 years old. To close this gap, Dr. Flanagan’s group has spent more than a decade adapting Pennington Biomedical’s gold-standard metabolic tools, originally designed for adults, for use with infants. These gentle, baby-friendly methods allow the team to measure how many calories babies burn while they sleep and move. Tools such as an infant metabolic chamber allow them to capture the full picture of an infant’s energy balance, which is how many calories consumed compared to how many calories expended. One ongoing project compares how babies metabolize breast milk versus infant formula, asking whether

differences in milk composition change how infants burn calories and how many they need. The broader goal is to move toward precision nutrition for infants, recognizing that every baby is different in birth size, feeding patterns, metabolism and activity. Recently, the lab received a $3.5 million grant to launch the first study of its kind to track infant energy balance across the first year of life. Families will visit the lab shortly after birth and again at 3, 6, 9 and 12 months, allowing researchers to link feeding, metabolism and developmental milestones with growth patterns over time. Ultimately, Dr. Flanagan hopes this work will reshape the Dietary Reference Intakes for infants, which guide pediatric recommendations on how much to feed babies. By building a modern, evidence-based understanding of infant physiology, the Developmental Physiology Laboratory aims to help optimize growth in the first year and support healthier trajectories for children into the future.

“This physiology that we’re studying is the physiology that’s going to end up in textbooks,” Dr. Flanagan says, “because the science that exists right now on energy balance and metabolism in infants is so far and few between.” To learn more about infant studies being conducted by Pennington Biomedical’s Developmental Physiology Laboratory, visit pbrc.edu/pediatrics.

e r o l Exp S

L O O H EBR SC best D I S COV E R T H E O O M ! R I N E V E RY C L A S S

SOMETHING FOR EVERY CHILD! From magnet schools and gifted programs to STEM, arts, and career pathways, students can find the learning environment that best fits their talents and interests. With dual enrollment, Advanced Placement courses, industry-based certications, and workforce training, students graduate prepared for both higher education and the job market.

CHECK OUT WHAT EBR SCHOOLS HAS TO OFFER! 225batonrouge.com / OCTOBER 2026 / 225

Issue Date: Oct 2026 Ad proof #2 • Please respond by e-mail or phone with your approval or minor revisions. • AD WILL RUN AS IS unless approval or final revisions are received within 24 hrs from receipt of this proof. A shorter timeframe will apply for tight deadlines. • Additional revisions must be requested and may be subject to production fees. SPE C IAL ADV E R T ISI N G SE C T IO N Carefully check this ad for: CORRECT ADDRESS • CORRECT PHONE NUMBER • ANY TYPOS This ad design © Melara Enterprises, LLC. 2026. All rights reserved. Phone 225-928-1700

ST. THOMAS MORE CATHOLIC SCHOOL Continuing a legacy of excellence in religious and academic education in a nurturing environment that fosters self-discipline

WHAT MAKES YOUR SCHOOL SPECIAL OR UNIQUE? STM is gifted with a great deal of diversity among our students and faculty, and that extends into different learning styles, including ability grouping in ELA and math beginning in first grade, and the ACCESS Special Education Program.

WHAT IS YOUR PHILOSOPHY OR EDUCATIONAL APPROACH? We want the children to be Christ to each other. We cultivate a culture of respect and kindness. Students and faculty pray daily and participate in service and outreach.

WHAT ARE SOME POPULAR EXTRACURRICULAR ACTIVITIES? We offer 11 clubs and 10 sports, providing students with a variety of opportunities to explore their interests and get involved. For a full list, visit stmbr.org/school.

WHAT IS THE STUDENT EXPERIENCE YOU STRIVE FOR? We want our students to recognize that learning can be a challenge, but it can also

be aDate: lot of fun. We2026 want them witness#1 God’s work happening inside and outside Issue Oct Adtoproof • Please respond by e-mail or phone with your approval or minor revisions. the classrooms. • AD WILL RUN AS IS unless approval or final revisions are received within 24 hrs from receipt of this proof. A shorter timeframe will apply for tight deadlines. • Additional revisions must be requested and may be subject to production fees.

1960

YEAR FOUNDED

533

TOTAL ENROLLMENT

pk3-8

GRADES SERVED

13 17 28

(PreK) (K-2) (3-8)

AVERAGE CLASS SIZE

11400 Sherbrook Dr. | Baton Rouge 70806 225.275.2820 | stmbr.org/school

OPEN DOOR CHRISTIAN ACADEMY Partnering with parents and local churches in discipling the next generation to conquer for Christ as servant leaders grounded in a biblical worldview

WHAT MAKES YOUR SCHOOL SPECIAL OR UNIQUE? For nearly 60 years, ODCA has provided a Christ-centered educational experience where academic rigor and biblical truth work hand in hand.

WHAT IS YOUR PHILOSOPHY OR EDUCATIONAL APPROACH? Christ is at the center of everything we do at ODCA. Our educational philosophy is rooted in the conviction that “the fear of the Lord is the beginning of knowledge” (Proverbs 1:7).

WHAT ARE SOME POPULAR EXTRACURRICULAR ACTIVITIES? Students participate in choir, band, volleyball, basketball, cross country and track and field, developing their abilities, relationships and valuable life skills.

WHAT IS THE STUDENT EXPERIENCE YOU STRIVE FOR? At Open Door, we are committed to providing a nurturing and challenging learning environment where conquerors are empowered to grow in character, knowledge and faith while learning to lead by serving others.

96 225 / OCTOBER 2025 / 225batonrouge.com

1968

YEAR FOUNDED

163

TOTAL ENROLLMENT

k-12

GRADES SERVED

11:1

STUDENT/ TEACHER RATIO

7000 Gloryland Way, Denham Springs 70726 225.667.7745 | opendoorchristianacademy.com

SPE C IAL ADV E R T ISI N G SE C T IO N

SACRED HEART OF JESUS SCHOOL Steeped in Catholic tradition, Sacred Heart of Jesus School is a diverse community dedicated to educating the mind, body and spirit.

WHAT MAKES YOUR SCHOOL SPECIAL OR UNIQUE? The combination of faith, community, diversity and experiential learning makes Sacred Heart a unique and nurturing place for children to grow both academically and personally.

WHAT IS YOUR PHILOSOPHY OR EDUCATIONAL APPROACH? Our philosophy is rooted in the belief that education should nurture the whole child: mind, body and spirit. Together, these elements prepare students not only for academic success, but also for meaningful lives of purpose and service.

WHAT IS THE STUDENT EXPERIENCE YOU STRIVE FOR? At Sacred Heart, we strive to create a student experience that is rooted in both faith and learning. Ultimately, our mission is to help form future saints by fostering faith, character and a lifelong love of learning.

PROSPECTIVE STUDENTS: • Open houses: Oct. 15 and Jan. 14, 5-7 p.m. • Private tours: Email Kay Gaudin at KGaudin@sacredheartbr.com to schedule.

1929

YEAR FOUNDED

225

TOTAL ENROLLMENT

PreK3-8

GRADES SERVED

20:1

STUDENT/ TEACHER RATIO

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EXPERT

How does BRMHS prepare students for the independence of college and beyond? Baton Rouge Magnet High School prepares students for life after graduation by pairing academic rigor with an environment that mirrors the freedom and accountability of college. Rather than relying on constant oversight, the school expects students to take direct ownership of their schedules, study habits, and personal goals.

How does BRMHS give students a voice in school leadership and campus life? Student perspective is central to campus culture. Leaders elected to the Student Council by their peers collaborate directly with administrators, while regular principal conversations provide face-to-face dialogue. Students also voice their ideas on a broader stage through the nation’s only high school-operated AM/FM radio stations, as well as through over 100 active, student-led clubs.

What do you hope students remember most about their four years at BRMHS? I hope that students leave with an enduring sense of belonging and intellectual independence. I want them to remember the thrill of launching an original project or media broadcast,

E D UCATION

alongside the mentorship of faculty who held them to high standards while respecting their ideas.

How do you see the role of a high school evolving as students prepare for a rapidly changing world? The role of a high school is to prepare students for a rapidly changing world, which means students must move beyond simple memorization. Our focus has shifted to critical thinking, questioning AI outputs, and interdisciplinary problem-solving, alongside human-centered skills like empathy, resilience, and cross-cultural collaboration that AI cannot automate. Our teachers have collaborated to reshape how we teach and learn by moving away from traditional lectures and providing hands-on projects that encourage students to ask big questions, analyze information critically, and solve real-world problems.

What makes the schoolfamily partnership important to student success?

NANETTE MCCANN Principal at Baton Rouge Magnet High School Nanette McCann has dedicated 42 years of service to East Baton Rouge Parish Schools,demonstrating a commitment to educational excellence. As Principal of Baton Rouge Magnet High School for 24 years, her visionary leadership transformed the institution into a model of academic success, earning multiple National Blue Ribbon and Magnet Schools of America awards. Her career and contributions have earned her recognition as both National and Louisi-

The partnership between a school and a Parent Faculty Association (PFA) drives student success by connecting the classroom directly to the broader community. When leadership, teachers, and families align, students gain access to richer resources, stronger support systems, and a more cohesive environment.

2825 GOVERNMENT STREET | 225-383-0520 | BRMAGNET.ORG

ana Principal of the Year.

EVERY GREAT ATHLETIC FACILITY STARTS WITH A VISION. A field where students will spend countless afternoons. A place where teammates become friends, hard work becomes confidence, and Friday nights become memories. Before the first game is played, there’s a lot that goes into creating that space. For more than 50 years, Simpson Sports Engineering has been the go-to partner for school districts looking to bring athletic projects to life. From field design and civil engineering to project management and bid consulting, SSE helps schools turn their ideas into facilities built for performance and longevity. Because a great athletic facility is about more than the field. It’s about the students who make it come alive.

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Our academy is built around what

Matters More. In a distracted world, attention matters more. In a shortcut culture, hard work matters more. In a screen culture, books matter more. In a trend-driven world, tradition matters more.

11801 Bluebonnet Blvd. Baton Rouge, LA 70810 (225) 416-7611 100 225 / OCTOBER 2026 / 225batonrouge.com

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S P O N S OR ED C O NT E NT

Get Medieval At The 13th Annual Baton Rouge Maker Faire

hat will bring trebuchets, chain mail, fencing, illuminated manuscripts and even snail jousting together at the East Baton Rouge Parish Library this fall? They’ll all be part of the 13th Annual Baton Rouge Maker Faire, which returns Saturday, Oct. 17, to the Main Library at Goodwood with a medieval twist. This year’s theme, “Getting Medieval With It!” invites makers and attendees alike to explore the creativity, craftsmanship and resourcefulness of the Middle Ages. The free, family-friendly festival brings together makers, creators, artists, scientists, crafters, hobbyists and curious minds for a day of hands-on activities, demonstrations and opportunities to learn. Attendees can hear medieval-inspired music from a New Orleans musical group, learn about the history and construction of shields during a lecture and demonstration by Dr. James Gregory Jr. with the LSU Military Museum, and see how chain mail is made through demonstrations and a workshop. Red Stick Fencing will showcase the sport of fencing, while the Ordo Procinctus will bring armor and historical combat demonstrations to the event. There will also be trebuchets, maypoles, movable signs and wonders, snail jousting and an illuminated manuscript workshop, along with much more. Maker Faire promises to be entertaining, as well as educational, encouraging visitors to see history not simply as something to read about, but as something they can explore, build and experience. The event celebrates the idea that anyone can be a maker, whether that means building a robot, creating art, working with textiles, preserving food, crafting jewelry or learning a centuries-old skill. Makers can include individuals, schools, hobbyist groups, businesses, startups and organizations. Previous Maker Faires have featured robotics, electronics, 3D printing, drones, chemistry projects, ceramics, woodworking, rockets, sustainable transportation, digital fabrication, costumes, puppets and even unusual machines and repair projects. For the East Baton Rouge Parish Library, Maker Faire is another way to bring people together around curiosity, creativity and lifelong learning. Learn more and see the list of participating makers at batonrouge.makerfaire.com.

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SHANNON HANNEMAN, A KINDERGARTEN TEACHER AT LSU LABORATORY SCHOOL WAS SUFFERING FROM PINCHED NERVES IN HER NECK. CONSERVATIVE THERAPY FAILED SO SHE REACHED OUT TO DR. ERIC OBERLANDER. DR. OBERLANDER PERFORMED A 45-MINUTE SURGERY TO UNPINCH HER NERVES. NOW PAIN FREE, SHANNON IS BACK IN CLASS TEACHING THE NEXT GENERATION.

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SPE C IAL ADV E R T ISI N G SE C T IO N

THE DUNHAM SCHOOL Providing students with the opportunity for a college preparatory education set in the framework of Christian instruction and example

WHAT MAKES YOUR SCHOOL SPECIAL OR UNIQUE? Known for innovation and excellence, Dunham offers strong academics, competitive athletics, inspiring fine arts and a robust STEM experience supported by a longstanding partnership with Apple. With personalized college counseling and impressive outcomes, Dunham graduates are prepared to thrive in college and life.

WHAT IS YOUR PHILOSOPHY OR EDUCATIONAL APPROACH? Dunham focuses on the individual student while delivering a college preparatory program grounded in biblical truth. Teachers accommodate various learning styles within the classroom to keep students engaged and challenged. Advanced, honors and AP courses are offered.

WHAT IS THE STUDENT EXPERIENCE YOU STRIVE FOR? Dunham students benefit from small classes and thrive in an environment where they are known and prayed for by talented teachers and coaches.

922

TOTAL ENROLLMENT

pk2-12

GRADES SERVED

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STUDENT/ TEACHER RATIO

11111 Roy Emerson Dr., Baton Rouge 70810 225.767.7097 | dunhamschool.org

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PK2 Preview Day: Oct. 8, 8:30 a.m. | PK3-12 Open House: Oct. 30, 8:15 a.m.

PROSPECTIVE STUDENTS:

-N M 8A

1981

YEAR FOUNDED

P & DON

Issue Date: Oct 2026 Ad proof #1 • Please respond by e-mail or phone with your approval or minor revisions. • AD WILL RUN AS IS unless approval or final revisions are received within 24 hrs from receipt of this proof. A shorter timeframe will apply for tight deadlines. • Additional revisions must be requested and may be subject to production fees. SPE C IAL ADV E R T ISI N G SE C T IO N Carefully check this ad for: CORRECT ADDRESS • CORRECT PHONE NUMBER • ANY TYPOS This ad design © Melara Enterprises, LLC. 2026. All rights reserved. Phone 225-928-1700

ST. ALOYSIUS SCHOOL Educating the whole child in the Catholic tradition for a life of meaning and purpose.

WHAT MAKES YOUR SCHOOL SPECIAL OR UNIQUE? What makes St. Aloysius special is the way we bring faith, academics, relationships, tradition and joy together. At SAS, students are challenged to work hard, encouraged to try new things, surrounded by a supportive community, grounded in their faith, and given opportunities to serve others.

WHAT IS YOUR PHILOSOPHY OR EDUCATIONAL APPROACH? The primary purpose of St. Aloysius School is to prepare our children for life in a contemporary society. We strive to help each child achieve his or her maximum potential in spiritual, intellectual, social, artistic and physical development.

WHAT ARE SOME POPULAR EXTRACURRICULAR ACTIVITIES? St. Aloysius students have a wide range of opportunities to get involved beyond the classroom, including football, basketball, volleyball, track and field, cross country, cheerleading, swimming, tennis, band, performance choir, art and more.

WHAT IS THE STUDENT EXPERIENCE YOU STRIVE FOR? A student experience where children feel known, valued, challenged, supported and inspired while growing in faith, knowledge, character and confidence.

1956

YEAR FOUNDED

1,047

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k-8

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23:1

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4001 Mimosa St., Baton Rouge 70808 225.383.3871 | aloysius.school

26LBF_225mag_8x4.5.pdf 1 8/31/2026 12:16:31 PM

CELEBRATING READERS, WRITERS, AND THEIR BOOKS!

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Scan to follow Kim’s heart story.

KIM MULKEY

THE HEART OF RESILIENCE

THE REGION’S FIRST CHOICE FOR ADVANCED HEART CARE

Thrive

ON and OFF the field

B Y AVA BO R S K EY

Local physicians and researchers are champions for young athletes’ health and safety

ALL MEANS FOOTBALL, a game beloved for its gutsy scores, big stops and hard hits. It’s steeped in tradition but forever moving forward with scientific advancements that revolutionize the game and the experiences of the athletes playing it. Throughout the years, advancements in equipment, like better helmets and air-cooled pads, have

made football safer and reduced injury risks. Modern coaches are backed by talented teams of trainers who understand the importance of limiting head-to-head contact, prioritizing hydration and gradually acclimating players to full gear. Still, concussions and heat illnesses continue to plague the sport and remain major concerns for athletes on the field. On the

sidelines, researchers across the state are taking detection and prevention to new lengths to tackle these issues in innovative ways. While their studies focus on football players, the implications of success expand far beyond—not only to athletes in other sports, but also to firefighters, police, military, construction/oilfield workers and more, who are regularly exposed to difficult and dangerous conditions.

GLENN EYMARD PHOTOGRAPHY

B Y AVA B O R S K EY

Dynamic movements, sudden impacts and extreme temperatures leave high school football players susceptible to illness and injury. These Capital Area players, not associated with the studies spotlighted in this story, highlight the healthy status required to be at the top of one’s game.

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THRIVE //

Football has the highest rate of concussion among youth sports, according to the CDC’s Heads Up initiative. Dr. Guillaume Spielmann, associate professor of kinesiology at LSU and lead trauma researcher at Our Lady of the Lake, has assembled a team of eight to study a new way to detect traumatic brain injuries, like concussions. Previously, Spielmann studied how concussions affect the proteins present in blood, but current tests are not sensitive enough to reliably detect damage, and blood draws are impractical and invasive in on-the-field settings. Spielmann’s current research project, which earned a grant of $238,073 from Our Lady of the Lake and the LSU System, is using saliva as an alternative measuring point.

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more closely, with several saliva and blood samples taken the week following the injury. The goal is to build profiles to determine reliable salivary biomarkers of concussions. The hope is to eventually have saliva samples act as rapid detection tests for brain injuries. Saliva samples are taken via a small cotton swab that sits underneath the tongue. It’s practical for the sidelines. Furthermore, biomarkers are more quantifiable than current cognitive tests for concussions, meaning identifying affected Dr. Guillaume Spielmann markers could give deeper insight into the extent of injury, necessary sit-out/recovery times and longer-term effects. Through a partnership with LSU By creating the groundwork for Athletics, Spielmann’s study will salivary profiles for concussions, collect spit from up to 60 football Spielmann’s study has the potential players throughout the season. to inspire more specific areas of Sampling began in camps and will research that could benefit former, continue approximately every four current and future athletes for games. If a player experiences a generations to come. concussion, they’ll be monitored

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COURTESY LSU

Detecting brain injuries with spit tests

“It’s really easy to get lost in scores and in touchdowns,” Spielmann says, “but they are athletes. They are people. No matter how competitive they are, they need to remain healthy, and we need to help keep them that way.”

Predicting heat illness in athletes

For Louisiana athletes, training amps up at the same time the temperature does. Heat illness is the leading preventable cause of death in U.S. high school athletes, with over 65 exertional heat stroke deaths from 1982 to 2022. Studies report the most deaths in southern-based football players during the month of August. To predict heat risk earlier, and possibly prevent it, Dr. Cory Coehoorn, director of the Rehabilitation Science Program at LSU Health Shreveport, is developing a wearable device that tracks an athlete’s core body temperature in real time.

THRIVE //

Dr. Travis Currie

COLLIN RICHIE

blood pressure and blood flow, to Any core body temperature over determine core temperature and 103 is dangerous, with just one to real-time heat risk alerts before two degrees over that benchmark symptoms appear. turning deadly. The challenge is “All the players could wear it,” that core temperature readings are Currie says, “and then, instead of notoriously hard to get. being reactive to a bad situation, Dr. Travis Currie, the head team we’d be proactive in stopping it.” physician for Ascension Parish In the study, 100 athletes from Schools and a researcher in Dr. schools across the state will ingest Coehoorn’s study, explains that GI thermometer pills and wear the oral, underarm and ear thermomemodel wristband. The pills will ters are not reliable for on-the-field provide a proven core temperature, core temperature readings. which will then be checked against Accurate core temperatures can the wristband’s readings to detercurrently come from either a rectal mine accuracy. To make the study thermometer, which is impractical possible, Our Lady of the Lake for non-emergency situations, or and the LSU System awarded the an ingestible pill. While the pill researchers a $210,022 grant. provides consistent core temperaWhile the wristband is some ture measurements for about six time away from mass production, hours, it eventually passes through the study is a huge step in the scithe gastrointestinal system, and it’s entific measurement of heat illness expensive, making it infeasible for and an important effort to keep every team member to receive a athletes safe. pill at every practice and game. “We’ve had kids die because of As an alternative, Coehoorn, this,#1 and it’s devastating,” Currie Currie two other Issueand Date: Oct researchers 2026 Ad proof • Please respond by e-mail or phonethat with your approval orsays. minor “If revisions. we could save just one life, are studying a wristband • AD WILL RUN AS chemical IS unless approval or finallike revisions are it received wouldwithin be worth it.” tracks several signals, 24 hrs from receipt of this proof. A shorter timeframe will apply for tight deadlines. • Additional revisions must be requested and may be subject to production fees.

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Aww shucks! Kids ge silly at the Corn Maze

Culture

INSIDE F IF O L E T P RE VIE W

Fall for BURDEN The LSU Rural Life Museum and the LSU AgCenter Botanic Gardens at Burden draw families and frolickers for fun in October B Y CATHERIN E CLEM EN T

COURTESY LSU AGCENTER BOTANIC GARDENS

ks! Kids get Corn Maze.

Aww shucks! Kids get silly at the corn maze.

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AYRIDES, CORN MAZES and all things fall are coming to Burden in this month. Families across the Capital Region have made it an annual tradition to visit the LSU Rural Life Museum and LSU AgCenter Botanic Gardens at Burden each autumn. There’s a lot to see at these two attractions during this season. The sunflowers at the Botanic Gardens are in bloom and school trips gather to learn about Louisiana history at the Rural Life Museum. But this busy time is also boosted by a lineup of events that celebrate the season. For years, these events on Burden’s grounds have been a tradition that people return to. “It’s a lot of work, but it’s one of the most rewarding times,” says Rural Life Museum director William Stark. “Just seeing the community of the museum coming back around after a summer when

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it gets a little slower for an outdoor museum in Louisiana.” Stark says he sees guests of all ages return to the museum’s Harvest Days year after year. The weekend-long event celebrates south Louisiana history by inviting artisans to share practices that sustained Louisianans for over a century. Stark says some of the most popular demonstrations, like woodworking, blacksmithing, candle making and cooking in an open-hearth kitchen, return each year. But the team at the museum also adds new activities to keep this years-old event fresh, such as a demonstration from LSU School of Veterinary Medicine’s Raptor Rehabilitation Program. The museum’s not-so-spooky Haints, Haunts and Halloween event will also feature new games and activities this month. And Friends of the LSU Rural Life Museum is also refreshing its annual Red Rooster fundraiser. At this year’s gala, guests will

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COURTESY LSU AGCENTER BOTANIC GARDENS

REBECCA WARREN

C U LT U R E / /

celebrate the museum’s history by immersing themselves in activities from the past. Guests are encouraged to don a “Western chic” ensemble as they party in this historic village. Don’t forget boots; local groups will teach line dances throughout the night. Plus, thanks to a partnership with the Ron Zappe International Beerfest, the gala will serve locally brewed beers that are inspired by preProhibition-era drinks. Stark says these events are a huge undertaking for the museum’s staff and volunteers. Malorey Uzee, communications director for the LSU AgCenter Botanic Gardens, says her team is also hard at work during this season. Preparation for the gardens’

incredibly popular corn maze is a year-round endeavor, but much of the planting and planning begins in July. Uzee says they plant their corn slightly later than usual so the maze still appears green when guests walk through in October. After more than 15 years, the corn maze events have changed and grown. Activities, games and entertainment continually get added. This year, the garden is adding a 70-foot-long bounce pad alongside all the fall festivities this event is known for. “It used to be much smaller than what it is now, and there used to be much fewer activities,” Uzee says. “But now we’ve grown to be so much more than just the corn maze.”

C U LT U R E / /

The grounds at Burden are ready to welcome attendees to fall festivities: LSU Rural Life Museum events Harvest Days

EYE WANDER PHOTO

Oct. 3 + 4, 9 a.m. to 4:30 p.m. Harvest Days at the Rural Life Museum offers guests the chance to look into the past. This weekend-long event showcases traditions, crafts and music from the 1800s. The museum’s historic village is full of hands-on activities and demonstrations that celebrate Louisiana history. Guests can get involved in activities like candlemaking, open-hearth cooking and woodworking. There will also be food, games, live folk music and dancing at this family-friendly event. Tickets are free for children 3 and under, $10 for ages 4 to 11, and $12 for ages 12 and over.

DARLENE AGUILLARD

Red Rooster Bash

Oct. 15, 6 to 9 p.m. Sponsored by Friends of the LSU Rural Life Museum, the Red Rooster Bash is one of the LSU Rural Life Museum’s main fundraisers. Each year, the museum opens for an evening of live music, food, games and more as guests are immersed in rural life. Travel through the historic village and drink beer at the Tap House, sip on craft cocktails like the signature Red Rooster at the Apothecary, and dine on a roasted hog and chicken in the Smokehouse. Plus, Friends of the LSU Rural Life Museum have a few fun additions planned this year, including custom beers and mocktails, line dancing, music by DJ Bird and an old-timey Western theme. Individual tickets are $65.

Haints, Haunts and Halloween

SEAN GASSER

Oct. 25, 2 to 4:30 p.m. The LSU Rural Life Museum’s annual Halloween celebration invites guests to dress up and stroll through treat-or-treating stations spread throughout the venue. While this event highlights centuries-old Halloween traditions, there are also new activities to keep it fresh. Offerings this year include a scavenger hunt, a cake walk, traditional fair games and an interactive education table that features games and artifacts from the Global Wildlife Center. Tickets are free for children 3 and under, $6 for ages 4 to 11, and $12 for ages 12 and over.

LSU AgCenter Botanic Gardens events Corn Maze

COURTESY LSU AGCENTER BOTANIC GARDENS

Oct. 3, 4, 10, 17, 24, 31; morning, midday and afternoon sessions Every Saturday and the first Sunday in October, the LSU AgCenter Botanic Gardens opens its corn maze. During a two-hour session, guests can take a hayride, explore the sunflower field, meet cute animals at the petting farm, pick a pumpkin from the pumpkin patch and more. Families return to this weekly event year after year. Tickets often sell out before a session begins, so guests are encouraged to pre-register online. Tickets are free for children 2 and under, $15 for ages 3 to 12, and $17.50 for ages 13 and over. Oct. 30, 6 to 9 p.m. On the night before Halloween, the corn maze opens for a special celebration. Night Maze features many of the same activities as the corn maze day events with some festive additions. Guests are encouraged to don costumes and glow sticks. Roast marshmallows over the bonfire, listen to live music by Swampland Revival, and eat food from local vendors. Make sure to bring a flashlight. Tickets are $20 per person and free for children 2 and under.

ISTOCK.COM/BOHDAN BEVZ

Night Maze and Campfire

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PHOTOS BY TERESA

ALVAREZ/COU RTESY 10/

31 CONSOR

TIUM

C U LT U R E / /

Staying spooky

B Y C H A R L O T T E T R E N TA L A N G E

A local Halloween festival rolls on despite last year’s fears

FTER YEARS OF working around LSU’s football schedule and increasing security costs, 10/31 Consortium’s Fifolet Halloween Festival will return for its 16th year with some big changes. The annual Halloween celebration is set for Oct. 29-31 with three signature events. The main difference from years past has to do with the parade, which will move from Saturday to Friday night for the first time in the festival’s history. The decision comes after years of

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scheduling difficulties surrounding LSU football and the security and police resources needed to manage both events at the same time. In past years, Fifolet couldn’t decide its parade date until the LSU football schedule was released, which required it to be placed during a bye week. By moving the parade to a Friday night, those scheduling problems disappear. Kelley Stein, co-founder of 10/31 Consortium, says the organization plans to permanently hold the parade on the Friday before Halloween, giving organizers and

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participants a date to plan around. The fest’s “Unsweet 16” theme this year will bring an ’80s and ’90s slasher-film aesthetic to all three events. Organizers are encouraging costumes inspired by horror movie characters and tropes. The three-event lineup will kick off Thursday, Oct. 29, with the Pub Crawl, which is moving from Third Street bars to Baton Rouge’s “bridge bars,” located under the Mississippi River bridge. Open to guests 21 and older, the creepy, cocktail-filled crawl will start at

Oxbow Rum Distillery and will feature costume contests, specialty drinks and themed surprises. The festival continues Friday night with a parade that will lurk through downtown Baton Rouge on Halloween Eve. This year’s parade registration is free, making the event accessible to everyone from walking groups to dance troupes to small businesses. This accessibility is key to the mission of 10/31 Consortium. The organization aims to promote community and creativity surrounding Halloween, making it

C U LT U R E / /

easier for children and families to participate. “We believe that neighborhood events like trick-or-treating promote a sense of community and togetherness and reinforce the notion that we stand together and not alone,” says Stein. The festival will conclude with the Costume Ball on Halloween night, featuring live music from Petty Betty, a silent auction, fundraising games and a cash bar. Attendees must be 21 and over and should come dressed in their most creative costumes or formal attire. The ball helps fund the nonprofit’s programs, including its Great Costume Giveaways, which have provided more than 6,000 Halloween costumes to children who might not otherwise have

the means to get them. Families are invited to “shop” new and gently used costumes free of charge each year. Stein recalls many impactful stories of families benefiting from the 10/31 Consortium’s programs, including a New Orleans mother who drove to Baton Rouge because, according to her, gas was cheaper than purchasing a new costume. These are just small details that fuel the organization’s mission of “strengthening communities, inspiring creativity and creating opportunities for children and families through the power of Halloween.” “It’s consistently ranked as a favorite holiday for children,” Stein says, “but it’s sorely overlooked as a time for giving.”

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EXPERT

Tell us about your role at Mercedes and how you help customer throughout their vehicle journey.

is, and how the vehicle feels planted, glued if you will, to the road. Our vehicles cruise exceptionally well, and the stability you feel while driving is second to none.

My role allows me to get to know clients while I am assisting them. I want to know your interests, plans for the vehicle, etc. so that I can assist you in making sure we find you the correct vehicle to fit your needs, while still making sure that the car buying experience and process is quick, smooth, and painless.

What are some features or innovations you enjoy showing customers when they visit the dealership?

What is something about Mercedes vehicles that you think customers are often surprised to learn? Just how user friendly and easy the vehicles are to use day to day. The ergonomics of the cabin, how comfortable the vehicles are, the way they drive. Owning a Mercedes-Benz vehicle is an experience.

What sets the Mercedes driving experience apart from other luxury vehicles? When you drive a Mercedes-Benz vehicle for the first time, you will see the difference the moment you open a door. The entire vehicle feels entirely sturdy and solid. There are no squeaks and rattles. When you start driving, you’ll notice how comfortable the ride

I like showing clients new tech, and I really enjoy getting in depth with clients looking at AMG vehicles. Teaching enthusiasts about our top performing vehicles is always a great time.

AU TOMOBILE

JOSH CASSIOPPI Brand Experience Curator Mercedes-Benz

What do you think makes someone choose Mercedes beyond just the vehicle itself ?

As Brand Experience Curator

People choose our brand for luxury and the experiences and convenience that we provide. For example, a client never has to leave their house if they don’t want to. They can purchase a vehicle from us completely remotely. Once the sale is done, the vehicle will be delivered to the client. Additionally, after the sale is complete, the convenience doesn’t stop there. When it’s time for the vehicle to have routine maintenance performed, we can go pick the client’s vehicle up, drop them a courtesy vehicle, and then service the client’s vehicle and return it when complete.

the right fit for their lifestyle.

10949 AIRLINE HWY | 225-490-3150 | MBOBR.COM/

at Mercedes-Benz, Josh Cassioppi combines extensive knowledge of the brand’s vehicles with a genuine passion for helping clients find Known as the “Encyclopedia” for his in-depth vehicle knowledge, Josh enjoys introducing clients to the technology, performance and everyday comfort that make the Mercedes-Benz experience distinctive.

CALENDAR //

Dance over to the Baton Rouge Magnet High School auditorium for Baton Rouge Ballet Theatre’s season premiere, Lagniappe: Classical Masterpieces & Contemporary Visions. batonrougeballet.org

Raise a glass to raise funds for student scholarships at Southern University Ag Center’s annual Vino on the Bluff wine tasting event. foundation.sus.edu

Indulge in spooky festivities at Spellbound on the Bayou, a special edition of Plaquemine’s Full Moon Market featuring local vendors, tattoo artists, mobile book sellers, tarot readers and a DJ. Find it on Facebook.

Knock Knock Children’s Museum’s Storybook Soiree fundraiser offers a magical grown-up gala inspired by King Arthur and the Knights of the Round Table. knockknockmuseum.org

The Capital City Music Festival at L’Auberge Casino and Hotel features performers including Kenny Neal, Cupid and Lil Nathan. lbatonrouge.com

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Dust off your cowboy boots! Country music festival Boots on the Bayou returns to the Lamar Dixon Expo Center. botbmusic.com

LSU Hilltop Arboretum hosts an evening of science, sips and stewardship at Bats & Brews. lsu.edu/hilltop

Bookworms will gather in downtown Baton Rouge to celebrate culture, storytelling and creativity at the Louisiana Book Festival. louisianabookfestival.org

Spirits of Louisiana honors the history of the Old State Capitol with food, music and locally distilled craft spirits. louisianaoldstatecapitol.org

NEW ORLEANS Oct. 9-11: Crescent City Blues & BBQ Festival, jazzandheritage.org Oct. 16-18: NOLA Funk Fest, nolafunkfest.com Oct. 24: Krewe of Boo parade, kreweofboo.com

MORE EVENTS Subscribe to our newsletter 225 Daily for our twice-weekly roundups of events. 225batonrouge.com/225daily

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Ogden Park Prowl is back. Stroll around Mid City and discover artists, makers and entertainers at this unique art market. opprowl.org

ACADIANA Oct. 2-4: Tour Du Teche, tourduteche.com Oct. 8-11: Festivals Acadiens et Créoles, festivalsacadiens.com Oct. 30-31: Blackpot Festival & Cookoff, blackpotfestival.com

225batonrouge.com / OCTOBER 2026 / 225

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TOP ROW: ISTOCK.COM/MILLIONHOPE, ISTOCK.COM/BURADAKI, ISTOCK.COM/SERIKBAIB; MIDDLE ROW: COLLIN RICHIE, FILE PHOTO; BOTTOM ROW: ISTOCK.COM/NICKS, ISTOCK.COM/IBOOO7

October

Compiled by Catherine Clement

I AM 225 //

AS HALLOWEEN approaches, the 13th Gate Haunted House’s maze of rooms is outfitted with ultra-realistic sets of crypts, monsters and all things chill-inducing. The building’s sets are updated and refreshed every year, so horror super-fans who visit each season never know what to expect. This year, a 3,000-square-foot space inside the venue has been fully transformed into a spookish Mayan temple. Every wall is covered in intricately carved and painted foam stones, with statues and sculptures depicting ancient gods looming large. The talented team of artists who designed and created all of this was led by Louisianaborn artist Anthony J Henderson, whose career has taken him from the big screen to the big screams of 13th Gate and beyond. Henderson got his start in set design as a student at Indiana State University, working toward his Bachelor of Fine Arts degree. With a storied career on film sets, he has designed, sculpted and created backdrops for scenes in movies including Maze Runner, Looper and Ender’s Game. While set design prepared the artist for the job of lead scenic artist at 13th Gate, Henderson says the interactive nature of this work changes his approach. “Unlike movie sets which are built for specific camera angles, these sets must be durable and fully enclosed for an immersive experience,” Henderson says. The artist worked as a sculptor on the set of the horror film The Reaping in 2004, when he first connected with 13th Gate owner Dwayne Sanburn. Sanburn saw the setmaker’s immense talent and recruited him to the team. Sanburn says Henderson has helped change how 13th Gate operates as the haunted house and horror business has adapted over the years. “It changed from a seasonal business that we only worked on part time to a full-time yearround business, “ Sanburn says. “Our sets got more and more huge and complicated and immersive. Every aspect of this is now a show.” Henderson and his team began working on the temple scene in May of this year in order to complete the project before the Halloween season. Creating such intricate backdrops takes a lot of time to perfect, but the artist says his crew is always up for the challenge. “It’s probably working with that team that is the most enjoyable thing,” he says. “They’re all very talented guys.” Aside from sets and sculptures, Henderson dabbles in other art forms and even has his mixed media artwork featured at Ann Connelly Fine Art. “The gallery stuff is … personal work, so it’s somewhat uncomfortable, I would say,” Henderson says. “But here, it’s just making this really cool set, so it’s great to see how it comes together.” —CATHERINE CLEMENT

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COLLIN RICHIE

Anthony J Henderson

“A lot of people don’t know where to start or might be afraid of surgery. My experience has been exceptional.” -CECILIA GAYLE, -CECILIA GAYLE, PATIENT PATIENT

A back injury can trigger pain throughout the body. For Cecilia, a landscape architect who was packing to move from Tampa to Baton Rouge, a simple lift — followed by a ten-hour drive — left her with excruciating pain in her legs and down to her toes. Fortunately, Cecilia’s son urged her to call The Spine Center of Louisiana, where Dr. Chambliss Harrod had treated him five years earlier. Within days, she was scheduled for minimally invasive outpatient surgery to relieve her herniated disc pain — and the results have been life-changing. BATON ROUGE • NORTH SHORE • HAMMOND • WALKER

spinela.com | 1 (833) SPINELA

KEVIN P. MCCARTHY, MD • C. CHAMBLISS HARROD, MD • NATHANIEL RAWICKI, MD • KELLY E. BOUSSERT, MD