THE KING OF SPRINGS

Before Jay Yates, COO of King Springs, toured me through his family’s one-year-old water bottling facility, he wanted me to see the land. “Alright, so this is one of our largest hay meadows.” As I rode shotgun in his pickup, he pointed to lush green fields spreading to a far-reaching horizon that met a bright blue sky peaking through layers of clouds. “There’s never been cattle on this side of the property.” That’s why we chose to use the springs over here,” he continued, only to get abruptly interrupted by his front wheel aggressively jolting into a deep rut. “Sorry about that. Grass gets so high you can’t see the ground.” He laughed, “Pray for my truck.” Most of the vegetation was overgrown, proof that not many tread through this remote location. He pointed to thick woods explaining that a system of creeks run between. “There’s waterfalls back there.” We passed two visible springs in that area, and though other springs remained unseen, they produce anywhere from fifteen to twenty gallons of natural spring water a minute from deep underground. It bubbles out from the ground and looks like “water from the Caribbean” because of a thick layer of sand at that depth that acts as a natural filter. Driving through the ranch-side of the land, Jay passed an incredible spring-fed pond. “That water has been there for 150 years. Back in those woods there’s a wagon trail,” he mentions, noting that the pond was a pit stop for weary travelers and their horses.

VANELIS RIVERA KELLY MOORE CLARK

A FAMILY AFFAIR The operations of Kingsland Ranch on King Springs is a family affair. Pictured at left are David King, GM of Kingsland Ranch, Dr. Terry King, and Jay Yates, COO of King Springs.

didn’t expect the first 30 minutes of the interview to be in a truck passing through family homes and pastures replete with resting cattle and their playful calves. But then it dawned on me that King Springs isn’t merely about pure Louisiana water; it’s a story about the region, its history, and the rewards of turning 75 acres into 850 acres. Kingsland Ranch is owned by Nancy and Dr. Terry King, a pediatric heart specialist who purchased his first tract of land in 1979. The ranch has had a long history of producing high quality products starting with registered Red Brangus cattle, high protein hay, and even dirt. The vast number of natural springs is due to the ranch sitting on six aquifers. The Kingsland team spent a few years looking into how they could use that magnificent natural resource, then four years ago they partnered with the University of Louisiana at Monroe to move their water project forward by way of Dr. John Sutherlin, Chief Innovation and Research Officer. Due to his extensive background in groundwater he acted as consultant throughout the project, helping the team plan for the necessary equipment. They invested in top of the line, state-of-the-art equipment that was made-in-America.

The initial stages of the project were substantial and very involved. Though the water directly from the ground was clear and cold to the touch, it still needed to be tested. King Springs water has a naturally low level of total dissolved solids. TDS is a measure of the total amount of substances contained in the liquid, and King Springs is naturally filtered and very pure. They had a hydrogeologist complete a comprehensive study to prove sustainability in the water source. Wells were drilled at the appropriate depth and then scientifically matched to the spring water that flows at the surface. This proved that the spring water and well water were from the same source. The two permanent wells they used were stress tested and recharged almost immediately, ensuring that there will be plenty of King Springs Water for years to come.

The King Springs multi-step bottling process starts from the ground and makes its way into a 6000 square foot production plant (with room for expansion) that was converted from an old open air barn. The water gets pumped directly into the building to be stored in two 3000-gallon tanks and then runs through their three-step purification process. The bottling stage begins with, of course, the bottles, which start off as “pre-form” plastic (21.5 grams of PET Plastic). From there, the containers are blown into their shape via high pressure air compressors and a stainless steel mold which gives the bottles their signature diamond design at the top and bottom of the bottle. They get cleaned, filled with water in a

separate process, then pass through the label application stage, which leads them down to the shrink wrapping machine, which uses heat to seal the packaging plastic. Ultimately, the operation can produce about 2,000 bottles an hour, while their five and three gallon machines can generate approximately 160 jugs an hour.

Jay’s market research showed that not only are people tired of tap water and the contaminants it contains, they also want to drink from bottles that don’t spill water every time they’re opened. King Springs

bottles are not only sturdy, but sleek. Jay recruited the artistry of Jason Byron Nelson who helped him complete the final design on the logo and label. Currently, the facility runs 12-ounce and 16.9-ounce bottles packaged as 12 and 18 packs. They have found that the 12-ounce bottles are popular because they are easier to finish than larger bottles, and in that way are less wasteful.

Clearly, King Springs is more than just another bottled water, primarily because water is bottled at the source. The result of their process is a perfectly balanced, crisp-tasting water with a balanced pH between 7-7.4. King Springs production line also has the capability to do small batch bottling of juices and other sports waters, which they plan to distribute themselves and produce for other companies. Private label bottles are also available for your business or event so you can drink a great tasting water with your company’s logo on it.

King Springs bottles have been in retail circulation since the company’s launch in October of last year. The Northeast Louisiana community can now taste purified Louisiana spring water in the Now Save stores including Tiger Market and other convenience stations as well as Mac’s Fresh Market and Calhoun Grocery. They’ll also be available at Brookshire’s in the next few weeks. King Springs home and office delivery service is steadily growing with plenty of happy NELA customers. For an affordable price, interested parties can have their five or three gallon water jugs delivered to their home or office, as well as cases of 12oz and 16.9oz bottles. An added perk is that the large jugs get reused on average 150 times. “That’s why we have the whole system to rinse them out, so every time you put an empty bottle in there, it rinses it and sanitizes it,” says Jay pointing to yet another metallic monstrosity whose nozzles, valves and hoses work in unison for multi-faceted purposes.

“Even for me still, to this day, it blows my mind that water can come out of the ground in Louisiana,” exclaims Jay, who admitted that his association to

THE PROCESS The King Springs multi-step bottling process starts from the ground and makes its way into a 6000 square foot production plant (with room for expansion) that was converted from an old open air barn. The water gets pumped directly into the building to be stored in two 3000-gallon tanks and then gets run through their three-step purification process.

water in the area was the brown, muddy water of the bayou. “I’ve never really seen much water that wasn’t muddy.” For many, it is astonishing to think that the region has such a pristine resource so readily available. King Springs recognizes its unique position in the area and for that reason is committed to conserving North Louisiana’s natural beauty. Their facility recycles every possible component of their production process and they encourage the public to always recycle their King Springs bottles. Additionally, any water waste produced in the production is used for irrigation of the meadows surrounding the facility.

In the beginning of the project Jay had fifty possible names for the bottled water before ending up with the “basic, easy answer.” The choice wasn’t merely practical, but one that holds to what Dr. Terry King began forty-two years ago when he looked out at the rolling hills and vast valleys situated in western Ouachita Parish and made a home that turned into a namesake. “The whole point is to do this for my stepfather,” says Jay, expanding with, “It’s a real legacy project for Kingsland Ranch, to keep it as an entity going forward for generations.”

Visit the King Springs website (https://www.kingspringsla.com) and follow them on social media for more information and call them at 318-396-1047 for details on their delivery options.

BY THE CHILDREN’S COALITION FOR NORTHEAST LOUISIANA

You have heard it since grade school: Breakfast is the most important meal of the day. But with a morning of competing priorities, snooze buttons and questionable appetites, it is easy to skip breakfast. And too many children and adolescents regularly miss the morning meal. Teens need extra nutrients to support bone growth, hormonal changes, and organ and tissue development. Though it may take time. Helping our teen eat a nutritious breakfast today will build healthy eating habits that last a lifetime.

Dani Walker EdD, is Director for Medical Education at VCOM Louisiana. I work with OMS I & II Medical Students navigating through the osteopathic medical school curriculum. My research focus is on nutrition and education, more specifically the correlation between those and academic performance. I reside in the Garden District of Monroe with my husband, Wade, our two children, Celia (1) and Preston (2), and our two dogs, Riley and Roux.

A: Breakfast is an important part of a child’s morning routine because it provides them with the energy needed to begin their day with their best foot forward. Children who eat a wellbalanced breakfast better focus on learning, problem-solving, and playing. Their memories are also sharper because they absorb information mindfully without the distraction of hunger. Breakfast is vital to school-aged children because it maximizes their performance in the educational setting. Research shows that children who consume a well-rounded breakfast regularly maintain a healthy BMI, are healthier mentally, and perform better educationally than those who do not.

A healthy breakfast should consist of carbohydrates, protein, and fat to provide children with the energy needed to sustain them throughout their morning activities. It is important to ensure that the sugar content in their breakfast is kept at a minimum. Some easy and healthy, low sugar breakfast options for children include things like oatmeal with peanut butter and a banana, low sugar whole-grain cereal with strawberries, eggs with wholegrain toast, and almond butter. The addition of a lowersugar yogurt is a great way to ensure your child consumes protein.

A: Eating a healthy breakfast has the same positive effect on teens that it does on children and even adults. As your children grow into teenagers, they gain more independence in all aspects of life and their meal choices are no different. For this reason, it is vital to sustain and model healthy breakfast habits throughout your life because of the impact that we have on their choices. Whether we believe so or not, our children observe and model our behaviors from infancy to adulthood. We must create a healthy and nutritional environment in our homes regarding eating breakfast and making healthy choices throughout the day. We want to discuss healthy eating in a positive light and make it the “cool” thing to do. Especially when our children grow into teenagers and are faced with all of the social and emotional changes that occur to them during this time in their lives.

A: It does matter what your teen eats for breakfast, but the guidelines remain the same as those recommended for children. Your teen will need carbohydrates, protein, and healthy fats to ensure that they are sustained throughout their morning activities.

A: The best way to encourage your child to eat breakfast is to lead by example. If you begin your day with a healthy, wellrounded breakfast, chances are that they will follow your lead. It is also important to discuss the importance and benefits of breakfast with them. Some steps that you can take to promote these habits in yourself, and your child are to take the time to prepare something healthy that you and your children can enjoy as a family. If you

are like me and run low on time in the rush of the morning routine, you can try preparing smoothies with healthy ingredients such as fruit, spinach, low sugar yogurt, and milk. This is a great way to ensure that your child is consuming vital nutrients even if they do not want to sit down for a “Research shows meal. The important thing that children who to remember in any case is that eating breakfast is consume a well- the most important part. If your child will not eat rounded breakfast the healthiest option, develop a compromise that regularly maintain still ensures that they are putting something in their a healthy BMI, are healthier mentally, stomach even if it may not be the healthiest of options. If I am being completely and perform better honest, my two-year-old eats a whole-grain waffle educationally than and an apple sauce pouch most mornings. those who do not.” Q: What if your child

A: If your child refuses to eat breakfast, there are a few different things that you can do. Offering a smoothie is a super quick and easy option to pack all the needed nutrients into a quick meal that they can consume on the way to school. If they reject the idea of a smoothie, you could try to offer a yogurt pouch with a piece of fruit. Involving them in choosing their breakfast option is a great way to encourage them to eat a healthy breakfast that they will enjoy. I always encourage talking with your children about their breakfast choices. As parents, we can open a conversation to help them better understand why it is important to eat and to eat a healthy breakfast. Beginning this conversation with our children early in life begins the foundation that encourages a healthy relationship with food that they will take with them for the rest of their life.

Child Mind Institute (https://childmind. org) is a free website dedicated to transforming the lives of children and families. They work to provide the ability to support children when they need it the most. There is information provided for parents, children, and educators to help

Jan Daniels, Youth Development Director at the Children’s Coalition, works with middle schools in northeast Louisiana to provide the suicide prevention program Signs of Suicide (SOS) and the abstinence-plus program Rights, Respect and Responsibility. Call Jan at (318) 323-8775 or go to www.childrenscoalition.org to learn more about how you can get these programs at your child’s school.

UNDERDOGS IS A LOCALLY OWNED RESTAURANT THAT features a mash up of Louisiana and traditional sports bar food. After opening in May of this year, Underdogs is quickly becoming a favorite of foodies across the Twin Cities. Appetizer options include classics like wings, mini taco nachos, buffalo chicken dip, egg rolls, mini meat pies, spicy corn nuggets and an assortment of fried platters like pickles, cheese sticks and green tomatoes. Then there’s some Louisiana Lagniappe like gator bites and crawfish taters with bacon and jalapeños.

The burgers at Underdogs are fresh patties made by hand with Angus beef. They even have a black bean patty option for vegetarians. Their signature burger is the grand slam, featuring three 4 oz. beef patties with pepper jack, American and Swiss cheese, homered with crawfish tails, underdog cheese and jalapeños on a brioche bun. You can also get creative and build your own! Sandwich options include buffalo chicken, zydeco, sweet honey chicken and pulled pork. Grab a classic poboy with fried oysters, catfish, ribeye, chicken or roast beef. Everyone is talking about the David and Goliath - a poboy stacked with shrimp, alligator sausage, lettuce, tomato and remoulade.

More local flavor is apparent in the Louisiana Bowls which include beef tips, blackened catfish and blackened shrimp. You can keep it simple with boiled seafood items like shrimp and crab legs. Paying homage to the restaurant’s namesake, there is some dog options of course! The underdog hot dog is served on a pretzel bun and can be bacon wrapped and topped with chili and cheese. There’s also the D-Batter Foot Long Corn Dog! The menu rounds out with quesadillas, salads and a kid menu. Their dessert menu has some fun fare like funnel cakes, bread pudding, brownie cheesecake and Oreo cookie cake.

Underdogs is owned by Lindsay Leavitt while Kim Stokes oversees the operations as the General Manager. Lindsay and Kim both have extensive backgrounds and experiences in the food service industry. They worked together in the past and both liked the restaurant location on Constitution Drive in Monroe. While it was taken at the time, Lindsay always said he would love to open a restaurant in that space if the opportunity came up. As fate would have it, the spot did become available and everything fell into place. They worked together, along with Lindsay’s wife Stacey, to paint and renovate and get everything ready for the restaurant to officially open on May 4th of this year. And while there is no specific theme, they want to focus on offering good food in an inviting atmosphere. They even support local businesses by sourcing their chicken from a local business, getting vegetables from Robertson Produce, even using a local barbecue sauce. There are 15 TVs around the restaurant, as well as projector and outside dining, making it the perfect place to gather before or after a game. Underdogs goal is to provide a place for the community and they want to give back at the same time. They are passionate about supporting local pet organizations like PAWS, local schools, biker groups and look forward to giving back to them.

Underdogs is excited to introduce their happy hour this month! Stop by Monday through Friday from 2 p.m. to 6 p.m. and take advantage of specials on beer, wine and mixed drinks. They are open Tuesday, Wednesday and Thursday from 11 a.m. to 9 p.m., Friday and Saturday from 11 a.m. to 10 p.m. and Sundays from 11 a.m. to 9 p.m. Visit one of the newest restaurants in town where you can try some of your classic favorites with some Louisiana Lagniappe!

AT LINDA LAVENDER SCHOOL OF DANCE, THE JOY of dance can be seen in the faces of young dancers through their jubilant smiles and excited squeals.

No matter the age of the dancer, it is important to the staff at LLSD for each student to find dance to be a joyful experience. “The staff at LLSD is passionate about filling our dancer’s hearts with the love of dance. We feel so blessed to be able to share our passion with young dancers everyday,” says Linda Lou Bourland, who has been teaching dance for over 35 years.

For over 60 years, the staff at LLSD has nurtured this passion and worked tirelessly to instill the love of dance in the lives of each of our students. Dance provides a life enhancing experience and is a wonderful outlet that not only utilizes creativity and talent, but also teaches discipline. At Linda Lavender School of Dance, we are committed to providing a positive and productive learning environment, and most importantly, creating an atmosphere that provides a joyful experience. LLSD provides professional dance training for all students, from beginner to advanced, child to adult. Our classes include ballet, tap, jazz, hip hop, contemporary and pointe and start at age two-and-a-half.

Linda Lavender School of Dance is proud to be the home of the Twin City Ballet Company. Owner and operator of one of the largest dance schools in the Ark-La-Miss, Linda Ford has been Artistic Director of Twin City Ballet Company for more than 35 years.

Online registration is now open through our Parent Portal at LindaLavenderSchoolOfDance.com. In-Studio Registration will be held Saturday, August 7th from 10:00 a.m. to 4:00 p.m. at both studio locations. This is the perfect time for new students to come and meet our staff and tour our studios.The Monroe studio is located at 2907 DeSoto and the West Monroe studio is located at 651 Commercial Parkway. Classes will begin Tuesday, September 7th.

For more information, give us a call at 318.361.0391 (Monroe) or 318.325.7179 (West Monroe), or check us out online at facebook.com/ LindaLavenderSchoolOfDance. Be sure to follow us on Social Media for fun Registration giveaways and more! For a complete list of classes for our 2021-22 Dance Season, visit www.lindalavenderschoolofdance. com. Dance is for everyone and everyone is welcome!

PORTICO RESTAURANT HAS BEEN THE PLACE TO GO IN Monroe for before or after a football game, happy hour, family celebrations, get togethers and more and the tradition continues today. This month marks the return of high school football and Portico is the prefect place to meet up before or after the game. And now that the weather will be cooling off soon, the patio will be the place to be. In addition to high school football, Portico can be a destination before or after ULM games, or you can grab a seat at the bar for NFL games on Sunday.

When it comes to food, you can choose from appealing appetizers like crab cakes and fried green tomatoes, nachos, mini panini muffalettas and sesame crusted tuna. Their enticing entrees include low country shrimp, citrus salmon, redfish, Caribbean mahi and tacos. Their burger options are bountiful and include their classic Portico burger, jalapeño cream cheese, bbq bacon, blue guacamole and more! Sandwich options are po-boys, corn beef melt, brisket, BLT and more. Portico offers plenty of pizzas that include spinach, garden, chicken alfredo, margherita and cheeseburger. If you would like something on the lighter side, there are plenty of soups and salads to choose from.

Portico has daily lunch specials that include a side salad and drink. On Mondays they have Beef Tips with rice or mashed potatoes, cornbread and a side salad; Tuesday is Hamburger Steak with rice and lima beans; Wednesday is everyone’s favorite, fried chicken and cornbread with mac-n-cheese and turnip greens; Thursday is country fried steak or chicken and toast with lima beans, mashed potatoes and gravy; and Friday is crawfish etoufee. All of these are offered weekdays from 11 a.m. to 2 p.m. and are just $11.99. They also offer dinner specials from 5 p.m. to 9 p.m. On Mondays, it is Man Day where you can get wings, any large pizza and a pitcher of domestic beer for $20. Then there is Taco and Tito Tuesdays with $2 pork tacos, 2-for1 house margaritas and Modelo Draft and $5 single and $10 double Titos. On Wednesdays, you can get anything on a bun two for one, and celebrate Ladies Night on Thursday with $12 bottomless house wine, $5 Mules, house margaritas, cosmos and bloody marys. Portico has the best seat on gameday with eight 65” televisions. You can pick from wings, a large single topping pizza and domestic draft pitcher during all college and NFL games.

Portico is proudly locally owned and operated by partners Joey Trappey, Arthur Roy and Lindsay Leavitt. Stop by and say hello to them, as well as old and new friends!

FOR THE BEST IN GRACIOUS assisted living, take a closer look at The Gardens at Georgia Tucker. Situated in Monroe’s Garden District, the historical building and surroundings lend themselves to a feeling of being at home for many of our residents, while having easily accessible medical services.

The comments from our residents echo similar sentiments when thinking about life at Georgia Tucker …

“I am very pleased to be here. We have so many things that we do. And it’s just enjoyable that we visit, and we’re able to talk. I love living at Georgia Tucker,” says Mary Lou.

Julia states, “I feel safe here. It’s a great place to live and be comfortable. I love the people here.” Jerri adds, “I always have friends around me. I’m not by myself for days like I was at home and there’s always friends. It feels like a blessing, and I really appreciate that.”

Betty elaborates by exclaiming, “They’re always free to talk to you and help you with anything that you might need. I like the friendliness of the people, and the place seems to be full of life always!”

Perhaps, resident Tom sums it up with, “I’m one of the happiest, if not the happiest, guys that ever came in this place. I have so much to be thankful for here.”

Many longtime residents have been part of this community since its opening in 2018, and they continue to enjoy each other’s company during activities and visiting. The open atrium area in the center of Phase I is the favorite gathering space that’s easily accessible from their apartments.

There are one-bedroom & two-bedroom apartments in both Phase I and the soonto-open Phase II buildings, as well as onebedroom apartments in the Phase II Memory Care building.

The Memory Care services include all the expected amenities along with an individualized plan of care to maximize quality of life for your loved one. Full accreditation and a certified staff ensure proper attention for residents in this building.

Reservations and lease deposits are being accepted now for the Phase II assisted living and memory care apartments. All assisted living apartments include a flatmounted cable TV, a personal refrigerator & microwave oven, WiFi connections, and a spacious bathroom.

Please call 318-538-0040 to schedule a tour appointment. The administration staff couldn’t be more proud of the offerings, and will be happy to show you around, answer any questions, and provide leasing information for you or for a loved one. Meanwhile, visit GeorgiaTucker.com for more details and to view floor plans.

Have you ever struggled to enjoy yourself because you were worried about how you looked? How many pool parties or evenings out have you dodged simply because you felt self conscious, or even ashamed, about your appearance? Have you ever refused to take your shirt off at the beach because you hated how you looked in your swimsuit? Poor body image is an epidemic in our society and no one is immune to it. The ways we attempt to fix the problem are only making matters worse.

I love food. Clearly I’m not the only one who does, or there wouldn’t be a whole issue (my favorite one) of BayouLife Magazine dedicated to it every August. Just looking at the photos in these pages of the steak from Doe’s, Dana’s pork cutlets from For His Temple, the sweets, the shrimp…. has my stomach churning. But if you’re one of the many people (one in four, actually) who suffer from indigestion, a completely pleasurable eating experience can quickly turn into misery. Sometimes, digestive distress can be triggered by what you eat, but often, the issue is simply related to how you eat.

The digestive process begins before you even take your first bite of food. It’s triggered not by your stomach, but by your head, simply from the awareness that food is coming. Just thinking about food, then seeing, smelling, tasting and chewing, triggers the secretion of saliva, gastric acid, digestive enzymes, and the increase of blood flow to the digestive organs. This first phase of digestion is called the cephalic phase digestive response (CPDR) and it’s responsible for as much as 30-40% of your total digestive action. Cephalic literally translates to “of the head.” Have you ever felt your mouth begin to salivate just from the thought of food alone? This is because of CPDR. Your brain is tuned in to food, so it begins to prepare your digestive system to receive it.

If you tend to eat while distracted by other activities or stimulation of some sort, the CPDR likely isn’t being triggered. When your brain is focused on anything other than the food that your body is about to receive, it doesn’t know to trigger the flow of digestive juices and enzymes. Without bringing your awareness to the meal you’re eating, you completely miss this entire first phase of digestion. This means that when you eat your lunch while working, snack in front of the TV, scarf breakfast while running out the door or driving down the road, etc, your digestive function is likely only working at 60-70% of it’s efficiency.

Without the proper release of saliva,

gastric acid, digestive enzymes, and blood flow to your digestive organs, food is digested at a slower rate. Some sources blame a slow rate of food breakdown in the stomach for an increase in intra-abdominal pressure, which leads to acid reflux. Low levels of stomach acid can also contribute to an imbalance of gut bacteria, which is important for healthy digestion, as well.

Not only can these issues be the cause of uncomfortable symptoms of indigestion, but they can also prevent you from being able to assimilate and absorb the nutrients from your food. In one study, a group of test subjects consumed a mineral drink in a relaxed state, and absorption of sodium and chloride in the small intestine were measured. Every participant assimilated 100% of those minerals. The same test subjects then consumed the same mineral drink while being given a dichotomous listening task. This is where two people were talking to them at the same time about different things, and they had to try to pay attention to what each was saying. You know when you’re speaking on the phone with someone and your child is demanding your attention at the same time? It’s just like that. But for this experiment, one person was speaking into each test subject’s left ear about intergalactic space travel while another person was talking into their right ear about the joys of financial planning. They consumed the mineral drink while listening to the speakers, and again, mineral absorption was measured. This time, they all showed a complete shutdown of sodium and chloride assimilation that lasted up to a full hour after the task was completed. The simple act of attending to two other stimuli while consuming the drink dropped their capacity to absorb the nutrients from 100% to 0%.

Another study that demonstrates the importance of awareness while eating was performed on Italian university students. Using electrogastrographic (EGG) methods, researchers determined each student’s digestive activity before and while viewing a short film. A snack eaten before viewing the film stimulated normal digestive contractions. During the movie, however, EGG rates dropped, indicating a decrease in gut motility, lower enzymatic output, and inefficient digestion. This implies that you likely suffer the same drop in digestive efficiency when you eat while watching TV or scrolling through social media. In the same way you don’t absorb information you’ve read while your mind is wandering to something else, your body doesn’t effectively absorb the nutrients you consume when your mind is wandering to anything other than the food you’re eating.

Your brain and body not only hunger to fill your belly with food, but to completely be immersed in the experience of food. All human beings are emotional eaters, and are brilliantly designed to receive pleasure through eating. If you didn’t feel a positive physiological response from eating, you wouldn’t be driven to eat, and our entire species would probably be long gone by now. The experience of pleasure through eating serves not only to inspire you to eat, but it also shuts off the stress response in your nervous system. When you eat in a state of stress, digestive function diminishes in exactly the same way as when you eat without awareness. This means the pleasure you experience from food actually triggers healthy digestive function, as well.

If you find yourself constantly reaching for the antacid medications after a meal, pay attention to how you’re eating. Slow down, be sure to sit at a table, and enjoy your meal with all of your senses. Be physically and mentally present with your food. There are so many delicious food options in our area covered in this magazine, and I hope you try them all! When you do, though, make an effort to get every bit of pleasure out of eating them that you can. Not only to maximize your enjoyment, but to optimize your ability to digest them efficiently and comfortably.

SEEKING OUT AN AUTHENTIC Mexican dining experience? Look no further than Sterlington hot spot, Fiesta Linda.

With walls adorned with beautiful hand painted murals and brightly colored carved chairs; the decor and atmosphere are sure to give you a taste of Mexico, right in your own backyard.

What started as a small family owned restaurant in Crossett, Arkansas, Fiesta Linda, named partly in honor of their aunt’s business in Mexico, has quickly grown to include four locations peppered along southern Arkansas and northern Louisiana border. The team behind Fiesta Linda is the Gonzalez family, comprised of 5 brothers operating the various locations. Youngest brother Samuel, or Sammy for short, is the face behind the Sterlington location. As the youngest of seven, Sammy’s decision to enter the food industry was heavily shaped by his older brothers involvement in the restaurant business, watching his older brothers success, led Sammy to pursue a career in the food industry as well.

When asked to describe their menu, Sammy described it as the perfect group dining experience, stating there is a dish for everyone. Featuring a mixture of American dishes such as the Jerry Burger, named after one of Sammy’s older brothers, and features two premium patties topped with grilled onions, mushrooms, Monterey Jack cheese, garnished with lettuce, tomato, pickles and avocado slices. Then there are more traditional dishes such as their street tacos, available in chicken, el pastor, carnitas, steak, brisket or shrimp, which is featured in this months issue. Their menu even contains a few customer inspired dishes such as the Miranda, a concoction of rice, queso and fajita chicken, which was ultimately named after a customer who requested the dish often. All of their menu items are made fresh daily, from the salsa to the guacamole. All of their menu items are crafted from family owned recipes.

For those wanting to enjoy a beer or margarita with their meal, Fiesta Linda offers a full bar serving draft favorites such as Miller, Modelo Especial, Blue Moon, Bud Light and Michelob. For those who enjoy bottled options, they also offer Dos Equis, Modelo, Tecate, Corona with Lime. Looking for a something stronger? Check out their margaritas, offering flavors such as mango, peach, pomegranate, summer favorite watermelon lemonade and their most popular, lime, which is available frozen or on the rocks.

When you need a little spice in your life, come try out the extensive menu at Fiesta Linda, located at 8649 US-165 #10, Monroe, LA, and reach them by phone at 318-598-8023. Dine in or drive-thru service is available.

Jeff Leaumont

JEFF LEAUMONT STATE FARM INSURANCE AGENCY is proud to call Monroe, LA home for the past 10 years. Since opening our doors in July of 2011, we have strived to not only provide excellent customer service but also invest in the growth and development of the beautiful community of Ouachita Parish.

My State Farm career began 16 years ago in my hometown of Alexandria, LA. Greg Baker a well-respected State Farm agent there hired me following time spent chasing my childhood dream of playing professional baseball. Greg mentored me and instilled a strong work ethic and knowledge of the variety of insurance and financial products State Farm has to offer. I sharpened my business acumen with Greg’s guidance and learned the importance of being involved with and helping strengthen the local community.

In 2011 when I was awarded the State Farm agency opportunity here in Monroe I was thrilled. At that time, I knew very little about Northeast Louisiana. From day one the community of Monroe embraced me, and my family and we have all grown to love this area and feel proud to call Monroe home. Over the years we have enjoyed the many local parks, the Ouachita River, the amazing restaurants and being involved with various youth sports organizations and community outreach. We have made priceless memories at Jesus the Good Shepherd Church and School as well as St. Frederick’s High School. I have had the honor of serving on the ULM Athletic Board and our Warhawks future looks bright on all fronts.

The Jeff Leaumont State Farm team has 30 years of combined State Farm Insurance experience. We provide our clients with insurance and financial services and are here to help life go right. The team’s expertise and compassion for helping our clients is second to none. We have recently remodeled and updated our office and invite you to please stop by any time to say hello.

I am sincerely grateful for the ongoing community support, and my family and I deeply cherish the strong bonds we have formed with our friends and clients alike. THANK YOU, Monroe, for trusting Jeff Leaumont State Farm over these past 10 years. We look forward to serving this great community for many years to come.

On Thursday, June 24, Sleepy Hollow hosted a “Girls Just Want to Have Fun” event. The local store opened up their patio and patrons enjoyed food, fun and the musical sounds of Robert Wright. Guests mixed and mingled while enjoying wine, cheese, fruit, chicken salad and more. There were exclusive deals and discounts during the event as well. Sleepy Hollow is a third generation, family-owned business. It was founded by Ron Scott and his daughter Jo Tiffany Faulk took on management of the business in 2010. They offer a variety of name brand furniture like Bassett, Casa Fiora, Uttermost, Lane Venture, Polywood and Ashley as well as mattresses from Tempur-Pedic, Stearns and Foster, Sealy, Serta, Simmons Beautyrest and more.

1 Meg Keene and Shelia Kaye Downhour 2 Donna Miller, Jo Tiffany Faulk and Ann Stockton 3 Kim Fowler and Kayla Christesen 4 Janssen Peck, Debbie Cummins and Heather Beck 5 Krista Jones and Marilyn Finch 6 Sonya Riggs and April Lingenfelder 7 Amy Keifenheim, Lila Strode, Jo Tiffany Faulk and Jarrad Faulk 8 Lila Strode, Johnna Van and Renee Arrington 1

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