JELK’S BAYOU HUNTING LODGE

BAYOU HUNT

Jelk’s Bayou Hunting Lodge provides the opportunity for anyone to drink of that tonic of wildness, to hunt, to enhance existing bonds of friendship and build new ones, and to relish the reward of nature’s offerings.

ARTICLE BY NILS BORQUIST PHOTOGRAPHY BY WADE SHOEMAKER AND KELLY MOORE CLARK

he entire Mississippi Delta region holds a special place in the hearts of waterfowl hunters, especially those who live in southeast Arkansas, western Mississippi, and northeastern Louisiana. As the migratory endpoint for millions of ducks and geese seeking warmer or simply unfrozen waters, a possible chance to mate, as well as assorted and abundant food sources, the area provides hunters the chance to fulfill their desires to trek out on a chilly morning and come home with a strap full of ducks along with a good story and a cherished memory. With nearly 40,000 waterfowl licenses sold in Louisiana each year, there is certainly no lack of hunters pursuing their harvest. Many, or even nearly all, of these people have regular sites where they hunker down each year. As both public and private wetland goldmines are usually heavily populated or difficult to find, novice and non-resident hunters may find securing a fruitful location to be impossible. Fortunately, a local gem, Jelk’s Bayou Hunting Lodge, exists just north of Bastrop. With around 1,800 acres of dry and wet land and waterways to hunt, JBHL delivers aspiring and veteran shooters alike the chance to experience an exceptional expertly guided hunt while also being treated to the luxury of a top-notch, in-house chef, a beautiful rustic cabin, and unparalleled personal service, all within the boundaries of one of the most biodiverse locales in the state, the south, and perhaps even the country.

Today, Jelk’s Bayou Hunting Lodge, owned, operated, and being developed by fatherson associates Ric and Andrew Wiesemann, is located at 7932 Clayton Moore Road, in Bastrop, Louisiana. Hosting groups from four to eight people, numbers that allow for ideal safety and high quality hunts for ducks, quail, and deer, in addition to the availability for corporate group or private lease opportunities for events, retreats, or bonding outings, the Wiesemanns have spared no expense to deliver a prime experience for guests. With proficient guides, an imaginative chef and their delicious food, refreshing beverages, and comfortable overnight accommodations, all visitors need to bring are their gear, licenses, and the willingness to have fun and enjoy the hunt.

The Jelk’s Bayou Hunting Lodge came into existence over 20 years ago. In the fall of 1999, after spending time studying Bayou Bartholomew and its surrounding areas and recognizing the consistent waterways used by migrating ducks, Travis Holley, the original owner of the property, wished to buy land that was for sale nearby. With help from the Louisiana Department of Agriculture (LDA), the Natural Resources Conservation Service (NRCS), and Ducks Unlimited, Holley and his wife Sara purchased the initial 1,000 acres, and then they set out to transform the space from an enormous sparse dirt patch with little undergrowth and minimal trees into an inviting area for visiting waterfowl. With so few food-yielding trees for the thousands of ducks, one of the first steps undertaken by Travis and Sara involved hand-planting in excess of 700,000 seedlings and young saplings. Twenty years later, those efforts have proven successful; the volume of both hardwood and softwood trees abounding across the acreage today has created a perfect environment of accessible sustenance for the animals traversing the land and water.

long with working to improve the A property for hunting, the Holleys also knew that building a relaxing cabin for guests and friends was a necessary step. After Sara designed the original 2,500 square feet lodge, the Holleys had it built, and Sara even oversaw the decorating. Today, after extensive expansions by the Wiesemanns, there are six bedrooms that comfortably sleep 12 guests, three and a half bathrooms, an exquisite stone fireplace, indoor and outdoor patio entertainment areas, enormous flat screen televisions, individual full-size lockers, and spacious dog kennels. The investments made by Travis and Sara can still be appreciated today, and the first few years of the Hunting Lodge set the foundation for the current property’s growth and development.

In the late 1990’s, Travis Holley met a business owner originally from Illinois, Ric Wiesemann, who had relocated to Monroe. Although Ric did not grow up hunting, once he was introduced to duck hunting in Louisiana, he immediately fell in love with the preparation, required patience, and the camaraderie that are integral pieces of the sport. That meeting between Wiesemann and Holley became a friendship, and from there, Ric’s involvement in Jelk’s Bayou Hunting Lodge began and steadily increased over the passing years. Beginning in 2014, he began acquiring the property, which was still essentially that initial 1,000 acres, fully completing the purchase in 2017. While the hunting had improved over the 18 years of the Lodge’s existence, Wiesemann and his son Andrew realized the possibility for improvement and set out to make that potential a reality.

At Left: Andrew Wiesemann and his father recognized the need for a year-round wildlife and property management professional, and they had the fortune of enlisting the services of Caleb Justice.

After comprehensively surveying the property and carefully detailing plans for future growth, the Wiesemanns commenced their vision for the project with the goal of creating the ideal hunting environment for multiple species. Development emerged as a priority, an enterprise they have tirelessly performed, and they even recently completed the purchase of an additional 750 acres that border the southern edges of the original property. With an eye on optimizing biodiversity, the group also set in motion successful operations to include more than 300 acres of flooded timber, agricultural fields, over 200 acres of sloughs, and wetland plains. In a daunting multi-year project, the Wiesemanns expanded upon the Holleys’ tree planting endeavors by increasing the amount of foliage in addition to building roads that negotiate the grounds as well as several barns to facilitate proper crop management. Currently, the Wiesemanns are in the midst of a two-year project to redevelop wetland habitat through a partnership with the NRCS, Louisiana Wildlife, and Ducks Unlimited. This project should comprise approximately 500 acres of appealing waterfowl paradise. Complementing the 500 acres of wetlands, the JBHL property has 1,300 acres of pine and hardwood bottoms that provide varied

environmental features that invite a multitude of wildlife to visit and even stay, building extensive onsite breeding grounds for the sustaining of future generations. The property is closely managed all year, and the staff oversees the multiple food plots for deer as well as the fields of corn, rice, soy, milo, and millet along with the supplemental feeding for the waterfowl.

The inception of Jelk’s Bayou Hunting Lodge focused primarily on waterfowl hunting, with an especial emphasis on ducks. The Wiesemanns have maintained and enhanced the quality of their duck hunts by producing a trail infrastructure that minimizes the stress on the animals, constructing comfortable blinds in locations that maximize hunting in fly-over areas, and providing a variety of food spread over hundreds of acres. Over the years, coinciding with the burgeoning diversity of the property, the available animals to hunt has mushroomed. Although ducks remain the cornerstone for JBHL visitors, a bobwhite quail operation has recently been initiated, and the dividends have been immediate. Clients have enjoyed this addition, taking advantage of an afternoon quail hunt after a morning of duck hunting. With the Wiesemann family starting to develop the ground bird potential to equal the success of their duck hunting, they have enlisted the further help of the NRCS to provide assistance in quail and turkey management through the Conservation Stewardship Program. Whitetail deer hunting also plays a role in future plans. With a comprehensive whitetail management program in place, Andrew stated that they have seen promising evidence of the deer herd increasing in numbers and the size of deer increasing as well. The development of food plots across the terrain provides nourishment and protection, and they allow for individual growth and herd increases, all pointing to a positive trajectory for future hunts. Along with the bird and deer possibilities, hunters may also pursue hogs and alligators, though the time frame and tag availability for the latter are limited.

Today, after extensive expansions by the Wiesemanns, there are six bedrooms that comfortably sleep 12 guests, three and a half bathrooms, an exquisite stone fireplace, indoor and outdoor patio entertainment areas, enormous flat screen televisions, individual full-size lockers, and spacious dog kennels.

ith so many ideas for future growth as well W as considering the quality of the present operation, the Wiesemanns recognized the need for a year-round wildlife and property management professional, and they had the fortune of enlisting the services of Caleb Justice. An Army veteran and former professional firefighter, Justice’s route to JBHL has been circuitous, leading him from his home in Georgia to garnering a coveted position as a hunting guide at Habitat Flats in Missouri to being offered the role of Lead Guide and Manager at Jelk’s Bayou. While spending ten years as a firefighter in the south Atlanta area working ten days per month, as is the norm for fire personnel there, Justice began hunting more consistently, a pastime he grew up enjoying on his family farm but had gotten away from while in the military. He regained a love for the sport and discovered a newfound passion for hunting waterfowl, even developing into a duck calling expert. After spending several years both working in Georgia and spending off-time as a hunting guide in Arkansas, Caleb and his wife decided to take a great opportunity that sent him to northern Missouri. A fortuitous meeting during a guided hunt led to Justice being recommended to the Wiesemanns, and they eventually met Caleb. After visiting the grounds and engaging in a great conversation about the future of the Lodge, the Wiesemanns offered him the chance to incorporate his many ideas for proper wildlife and property management on the JBHL grounds, as well as being the lead guide. With the dream of running a property and continuing to meet and interact with interesting clients, Justice jumped at the opportunity, and both sides have prospered.

With over 20 years of ever-increasing focus on improvement of grounds, managing the humane harvesting of animals, and simply enjoying the incredible beauty and bounty nature provides, the legacy of Jelk’s Bayou Hunting Lodge has grown and should continue to do so under the influence of the Wiesemann family and Caleb Justice. Their constant improvements of the grounds and desire to learn the most sustainable practices and high quality techniques to guarantee a present and future for both the environment and the wildlife that call it home all year or even for a few months prove that the goal of seeking to deliver a preeminent hunting and outdoor adventure has been a resounding success. The endeavor to be ingrained in nature, to

do one’s part to enjoy it, to partake of it, to respect it, and to acknowledge the smallness of each of us within it while also recognizing that we have the gift of acting as wards of its beauty and constant regeneration are all central to the overall goal of the JBHL proprietors. It isruly best summed up by the words of Henry David Thoreau when he stated that “we need the tonic of wildness,” “we can never have enough of nature,” and that “I went to the woods… to live deliberately, to front only the essential facts of life, and see if I could not learn what it had to teach, and not, when I came to die, discover that I had not lived.” In the end, gathering people to spend the day hiking, wading, and waiting all while in the pursuit of respectfully harvesting wild game, animals born in and sustained by nature’s abundance, could be considered a calling of the highest magnitude. In the course of hunting, the sky, the earth, and the creatures that inhabit them are met and appreciated, and the people who join together are undoubtedly united in friendship and personhood. Jelk’s Bayou Hunting Lodge provides the opportunity for anyone to drink of that tonic of wildness, to hunt, to enhance existing bonds of friendship and build new ones, and to relish the reward of nature’s offerings.

With over 20 years of ever-increasing focus on improvement of grounds, managing the humane harvesting of animals, and simply enjoying the incredible beauty and bounty nature provides, the legacy of Jelk’s Bayou Hunting Lodge has grown and should continue to do so under the influence of the Wiesemann family and Caleb Justice.

WHAT BETTER WAY TO CELEBRATE THE BEST time of the year then with a spread from The Platter? This local business specializes in charcuterie boards filled with fruits, cheese, meat, pastries and more. You can even get holiday themed boards featuring Christmas candy, bright red and green colors and seasonal favorites like gingerbread men. And their famous boxes have been a hit for people of all ages and you can place an order of individual boxes for family members and friends so everyone can enjoy the goodness of The Platter! They are also known for their grazing tables that have been the pièce de résistance of recent weddings, gatherings and parties. With selections ranging from stuffed olives, nuts, prosciutto, ham, cheddar, gouda, provolone, Monterey, brie, blue cheese, fresh mozzarella, raspberries, blueberries, strawberries, grapes, pepper jelly, fig spread, jam, spicy mustard and a variety of crackers, there is surely something to please every palette.

Some other classic favorites include sandwich, charcuterie, veggie and fruit platters. But they offer a variety of creative culinary creations as well. The donut platter includes oversized cinnamon rolls, donuts, apple fritters, donut holes, fruit, bacon and maple syrup. The brunch platter has waffles, bacon, boiled eggs, fruit, muffins, brownie bites, honey syrup, jelly, scones and sausage links. And if you can’t find the perfect gift for that special someone, grab a birthday sprinkles platter with cake, rice crispy treats, cookies, popcorn, cake balls, dipped strawberries and pretzels, sprinkled with candy. These would make great gifts for teachers and co-workers this holiday season! The Platter has a variety of wooden trays to beautifully display their food, or you can provide your own to match a setting for a party or special occasion. With the holidays just around the corner, The Platter can help you celebrate with family and friends. You can order a Bloody Mary Platter, perfect for a boozy brunch. You can also order casseroles and family meals so you don’t have to worry about cooking.

However, platters aren’t all they do. The Platter also offers off site catering as well as free catering consultations. Jodi and her team can guide you to execute your vision through their consultations and will have your vision come to life with their close attention to detail. They are able to accommodate weddings, showers, game night, Sunday school functions, anniversaries, birthdays, receptions, galas, corporate events, sales rep events and more. They can do it all!

Stop by The Platter on 120 Blanchard St. in West Monroe to see everything they have to offer. You can call ahead to place an order or grab a prepared platter or casserole out of the cooler. The Platter looks forward to serving you and continuing to be the talk of the town! Merry Christmas and Happy New Year!

WITH THE HOLIDAYS JUST AROUND THE CORNER, it is never too early to start budgeting for your holiday shopping. While the holidays are a time for joy and cheer, the high costs can lead to stress. Finding a bank that understands your needs, your preferences and your way of doing business is what Guaranty Bank stands behind. We are all looking for more money, more freedom and more security. Our team actually takes time to truly analyze your situation. We work with you to find solutions all while giving you the best costumer service around.

Do you have a holiday tradition that you do every year? What about starting a savings account for your kids or grandkids? How about a pack of dollar bills as a stocking stuffer? We have so many options that will bring a smile to your loved one this holiday season. Remember that the holidays are about giving thanks, joy and family. Put the important things first and you’ll be sure to get the most out of your holiday season. That is what our team of lenders will do for you. We are family at Guaranty Bank, building relationships through Community Banking and want you to be part of that.

Here, your credit decisions aren’t made in faraway places or by some faceless decisioning software. We offer a wealth of banking experience and expertise, ready to work for you and your business. Our lenders have decades of experience and are ready to help with all your essential needs! We also offer personal loans, small business loans, commercial loans and home loans. Looking to lock in a rate for the holidays? Choose peace of mind with a hassle free banking.

What do you want from your bank and your banker? If you’re not getting it with your current bank, it’s time for a change! We would be honored to visit with you in a way that is most convenient for you. Stop by and see us. Let us stash away some money for your future. By the way, our lobbies are open!

In Monroe, contact Jeremy Harrell, Donna Faulkenberry or Chris Noren at 318-388-8115.

In Sterlington, contact Johellen Maddox or Hank Pipes at 318-5706500.

In West Monroe, contact Bill Crawford, Crystal McDougle or Scotty Robinson at 318-396-4300.

In Delhi, Oak Grove, Rayville, Start or Tallulah, please call our main office at 318-878-3703.

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LACY KENNON APRN, PNP

MEET THE NEW PEDIATRIC NURSE PRACTITIONER for The Center for Children and Families Medication Management Division, Lacey Kennon.

Lacey is originally from Pollock, LA. She holds degrees from Louisiana Tech University and Louisiana College. She has previously worked as a pediatric nurse at Rapides Regional Medical Center and in the pediatric ICU at St. Francis Medical Center in Monroe. In May 2019 she earned her Master’s degree in Nursing from Northwestern State University and became a licensed pediatric nurse practitioner.

Earlier this year, Lacey joined Medical Psychologist Dr. Tony Young on the Medication Management team at The Center. Her addition to our team as a prescriber allows us to meet the needs of even more clients.

Lacey says pediatrics has always been where she felt most “at home.” “I am continually amazed at the resilience of kids and my prayer is that I will do the most good in this population that stirs my heart,” she said.

Lacey lives in Calhoun with her husband, son, and two dogs. She enjoys spending time cheering on the Louisiana Tech Bulldogs and hanging out with family and friends.

The Center for Children and Families is an umbrella organization which includes the following divisions: Therapeutic Services, Court Appointed Special Advocates of Northeast Louisiana, The Children’s Advocacy Center of Northeast Louisiana, and Brokers of Hope. In addition to the headquarters in Monroe, The Center for Children and Families has offices in Rayville, La., Shreveport, La., Crowley, La., and Clinton, Miss.

Further job opportunities can be found at https://www. standforhope.org/career-opportunities.html

The Center for Children and Families is committed to promoting safe, healthy environments through advocacy, counseling, education, and prevention. Visit www.standforhope.org for more information.

By definition, the winter solstice “occurs when either of the earth’s poles reaches its maximum tilt away from the sun” - thus shorter days and longer nights. Inevitably, the cold creeps in here in the Bayou state and out here at Luna Moon, a nesting begins. Any sunshine days are spent outside tending animals or piddling with projects. There is usually a fire both indoors and out. The chill of a winter day craves something both hearty and heartwarming - a big pot o’ something - to casually fill your bowl or someone else’s when needed. No need to miss out on the sunshine because you are standing in the kitchen; just throw it in the pot and carry on. The Christmas season should be savored not endured.

This recipe can be modified with what you have stocked in your pantry or freezer. The better the quality of ingredients - the better the bite. Prepare it in an Instapot or stock pot on the stove, it’sup to you.

INGREDIENTS Serves {roughly} 6 bowls / 8-10 mugs Double the recipe for a family dinner or for leftovers.

1 large onion - chopped 1 lb venison sausage 1 lb new potatoes - diced rough cubes 1 quart chicken bone broth 1 Bay leaf 1 clove garlic - chopped Roasted chicken seasoning blend (no added salt) Sea salt Olive oil Water

Heat a good glug of olive oil in instapot (on sautè) or in stock pot on stove. Sautè chopped onion for a few minutes before adding in sausage to brown. Add about a cup of your broth with the remainder of the ingredients - potatoes, seasonings, etc. Season to your taste with both the blend and sea salt. Be generous. Stir to toss and allow the potatoes to sauté for a few minutes. Add remaining broth. Bring to a boil and reduce heat to simmer until potatoes are tender and flavors have married. Instapot “soup” or stovetop for as long as you want.

THE SPIRIT OF THE WARHAWK AND THE SPIRIT OF THE season came together Monday, Nov. 22nd, for the University of Louisiana Monroe’s Warhawk Wonderland holiday festivities. Scott Plaza was the setting for entertainment and the tree lighting began at 5:30 p.m., followed by the School of Visual and Performing Arts Jazz Ensemble “Home for the Holidays” concert at 7:30 p.m. in Brown Auditorium. The gathering at Scott Plaza was MC’d by newly crowned Miss ULM 2022 Asja Jordan and Mr. ULM 2022 Jared Anders. Campus Activities Board Vice President Laurin Turner welcomed the crowd and was joined by President Ron Berry for the countdown to lighting the tree. President Berry said the lights on campus are symbolic of the power inside everyone to be a catalyst for change and positivity.

“As we begin the holiday season by lighting our tree and campus, whether we are celebrating Christmas, Hanukkah, Kwanzaa, or something else, let us all be the light in someone else’s life,” Berry said. “Let us be the hope, the goodness, the wise counsel, or the signal of days to come where possibilities become opportunities fully realized. As we brighten our campus lights, let them serve as a sign of welcome, a sign of hope, a sign of better things to come, and a sign of celebration of the transformative process we live each and every day at ULM.” Observing the holiday season is a long-standing custom at the University.

The Purple Jacket Club sponsored the first Christmas tree in December 1936. Participants drew names, and small gifts (price limit 25 cents) were exchanged. Gifts to the Purple Jackets were donated to a needy family. Joel Sinclair, Coordinator of Student Activities, said Warhawk Wonderland is a time to bring people together. “We invited our campus and community to ring in the holiday season at ULM. This tradition brings our students, faculty, staff, and families together and is always a special time for those involved. We know this year has had its ups and downs, so we hope to spread holiday cheer with the lighting of the ULM Christmas tree,” Sinclair said. Entertainment featured holiday renditions by the new Mr. ULM 2022 and Mr. ULM 2021 Ryan Petersen, both accomplished musicians. A tuba ensemble from the Sound of Today performed seasonal tunes. The Hawkline performed a routine to “Underneath the Tree” by Kelly Clarkson. Complimentary hot chocolate and eggnog was provided followed by decorating holiday cookies – sponsored by the ULM Student Government Association. CAB hosted holiday plushie stuffing, and of course, there was photos with Santa Claus (aka CAB President Bryce Lovelady) and Ace the Warhawk.

IN MID-OCTOBER, THE INTERNATIONAL WATER Ski Federation hosted the 2021 Open World Water Ski Championships at Sunset Lakes in Lake County, FL. The four-day tournament featured over 200 skiers from 34 countries, with 25 former and one current Warhawks Water Ski Team member.

Current Warhawk Dominique Grondin-Allard came home with sixth place in the Open Women’s Jump with a score of 168 feet. Grondin-Allard is a graduating senior and the current 2021 National Collegiate Water Ski Association’s National Champion. She also reclaimed the Canadian Open women’s jump record earlier this fall and helped lead the Canadian Open Team to a gold medal in this year’s World’s Championships. In Women’s Overall, former ULM Warhawks Water Ski Team Captain Sasha Danisheuskaya placed first, narrowly defeating former ULM teammate Hanna Straltsova by a mere 8.3 points. In the Women’s Overall event, scores from all three preliminary events – slalom, trick, and jump – are combined into one score. Danisheuskaya also placed 17th in women’s slalom, fourth in the women’s jump finals, and eighth in women’s trick. Former Warhawk and the current U.S. collegiate record holder, Hanna Straltsova, placed second in the overall competition, 27th in slalom, 12th in the trick event, and second in jump. Straltsova also was part of the Belarus National team, which placed fifth. ULM Water Ski Coach Zane Nicholson praised the performances of all Warhawks competitors – past and present. “At this event they had all the world’s top skiers competing for a title. These athletes have trained their entire lives to become the top in their sport. It’s a tough and emotional week of skiing because becoming a world champion is the highest honor in the water ski world,” Nicholson said. Also competing in the Women’s Overall, Eleanor Benjamin placed 12th, with a 51st in slalom, 29th in trick, and 12th in jump, helping lead the British team to second in the team competition, its highest placement in many years.

In Men’s Overall, alumnus Danylo Filchenko became the first person from his home country of Ukraine to stand on an Open World Water Ski podium with a bronze medal in Men’s Overall. Filchenko placed 52nd in slalom, 12th in tricks and ninth in jump. Also competing in the Men’s Overall event, ULM alumni and defending World Champion Martin Kolman (Czech) finished in ninth overall with 2613.82 points, and Warhawks teammate Adam Sedlmajer (Czech) finished in fifth place with a score of 2613.82 points. The near-perfect conditions in the Men’s Slalom event made it one of the most challenging slalom finals to qualify for. Still, ULM’s Thomas DeGasperi (Italy), Adam Sedlmajer (Czech), and Freddie Winter (Great Britain) found themselves in a six-way tiebreaker round, with DeGasperi victorious for the silver medal. Sedlmajer and Winter tied for a final score of fourth place.

In the trick event, alumna Natallia Berdinkava (Belarus) placed fifth with 8040 points. In the men’s event, three Warhawks managed to break into the finals, but no one managed to make the podium, with Adam Pickos (USA) finishing in eighth, Martin Kolman in 10th place, and Filchenko finishing in 12th place. Alumnus and Men’s World Record Holder Aliaksei Zharnsek (Belarus) suffered an early fall in the preliminary rounds and unfortunately did not qualify for final. In the men’s and women’s jump events, former ULM Warhawks truly took flight. Former ULM skier and Open World Record holder Ryan Dodd (Canada) took home a gold with a winning distance jump of 232 feet, 10 feet farther than alumnus Freddy Kruegar (USA), who finished in second place. Former Warhawks skier Taylor Garcia was only 1-foot shorter than Kruegar and finished in fifth.

BAYOUHEALTH | BY SHANNON DAHLUM

For as long as we’ve been around, humans have prepared food for each other as a display of love and appreciation. Gathering around food has bonded us together and built a sense of community. Food is steeped in tradition and often some of our fondest memories revolve around the meals and treats we have enjoyed with others. When those we care about experience sickness, loss, a new birth, or a birthday, we often express our love and support by preparing food for them. The ways in which we provide and receive food for and from others is one of the ingredients that creates our experience of love and bonding with others. Food doesn’t just nourish our bodies; it nourishes our souls. At no other time of year is love and appreciation expressed through food more than the holiday season. So many of my fondest holiday memories revolve around food. On Christmas morning, Mom’s hot, homemade cinnamon rolls greeted us after the gift giving excitement had ended. Next was a trip to my grandmother’s house, where all the aunts, uncles and cousins would gather for lunch and visiting. My grandmother would have begun preparing this meal days in advance. There were always rolls made from scratch, vegetables from her garden, and fresh homemade coconut cake and cookies. Her spiced nuts, cinnamon hard candy, and chocolate covered nuts were spread throughout the house in pretty glass dishes, always within reach. Each family also brought their own homemade side dishes and snacks to share. All of the carefully prepared foods were imbued with the love and attention of their makers. Enjoying the abundance of intentionally made meals and treats always filled me with a warm, fuzzy sense of comfort, safety and love.

Often, nutrition advice at this time of the year revolves around how to avoid overindulging and prevent that dreaded winter weight gain. Tips abound, like, “Eat something healthy and lowcalorie before you arrive at the holiday gathering so you won’t be hungry,” and “Fill up on protein and vegetables first, so you won’t have much room for dessert.” But perhaps this fear of overindulgence is actually creating more harm than good. Maybe welcoming the sense of pleasure and comfort we receive from food is precisely what will allow us to gain satisfaction and stop eating once we’ve had enough. I believe that not allowing ourselves to experience the love and pleasure we desire as humans is what often drives insatiable food cravings. Rather than attempting to exercise more willpower during the holidays, I challenge you instead to try allowing yourself to welcome more love and pleasure; yes, even from food.

It’s easy to mistake emptiness in our hearts for emptiness in our bellies, and this can drive over-eating. Food is a way to receive love and comfort, so if you find yourself consistently over-indulging at the table in a way that leaves you feeling guilty or shameful, ask yourself in what other ways you may be lacking the experience of love. In what ways can you fill your heart so you aren’t driven to over-fill your belly?

With that understanding of overindulgence, here are some non-traditional tips for managing common holiday (as well as yearround) eating challenges:

Giving love and showing appreciation is one way we fill our own hearts and feel connection with others. Express love and thanks to those who are important in your life. Write thankyou notes, make phone calls, give hugs, choose thoughtful gifts, or make meals for others, all without the expectation of receiving anything in return. This is, in fact, what the spirit of Christmas is all about!

Show love, kindness, gratitude and compassion toward yourself.

Giving love to and receiving it from others is a vital part of the human experience, but you can only do it to the extent that you feel it toward yourself. Pay close attention to the constant chatter inside your mind and notice how you speak to yourself. If you aren’t speaking to yourself as kindly and compassionately as you do to your best friend or your child, you have room for improvement.

Receive love from those around you.

Sometimes, other people in our lives express love in ways we fail to see. I can’t remember where I saw this, but I once came across a story of a woman who was struggling in her relationship with her spouse. Her perspective was so tainted by so much resentment that she only saw things about him that bothered her. She felt no love from him, which made it hard for her to feel love toward him. In an attempt to shift her negative perspective, she decided to start a gratitude journal of sorts. Instead of writing down things she was grateful for each day, she took three photos of things with her phone. One day, one of those photos was of a piece of pie her husband had cut for her after dinner. She didn’t think much of it when he handed it to her, but after looking back at the photo, she realized that he had handed her the larger piece and kept the smallest piece for himself. This one small realization changed the course of her relationship, because she finally understood that he was constantly expressing his love in many small ways; she had simply been failing to see it through her pessimistic lenses.

Fully enjoy the holiday meals and treats that have been prepared for you.

Rather than entering into these situations with a fear of foods you “shouldn’t be eating,” bring a sense of gratitude to the table. Set an intention to fully enjoy and receive love and pleasure from the meal or snack you are about to consume. Appreciate that the person or people who prepared that food did so as an expression of appreciation toward you, and receive it in your belly and your heart as just that. By not allowing yourself to receive their expression of love, you’re depriving them of their need to give, just as much as you’re depriving yourself of the need to receive. When you allow yourself to gain every ounce of pleasure possible from the food you’re enjoying (by eating slowly, staying present and aware all of the sensations that come along with it) you’ll gain satisfaction without overfilling yourself.

We often believe that if we’re out of control with our eating, we must love food too much and need to assert more willpower. In fact, it’s usually fear that drives this behavior, not love. Fearing food causes us to push it away and deprive ourselves of it. This eventually leads to overindulgence, which creates guilt and shame, which fuels the unhealthy, seemingly endless cycle. Love and pleasure provides fullness and satisfaction in our hearts which erases the desire to over-compensate with the fleeting satisfaction from food. Instead of placing limits on yourself this holiday season, set an intention simply to love yourself, love others, and fully enjoy the food you receive!

Life Choices held their Annual Fundraising Banquet, “Touching Heaven” on October 19th at the Vantage Tower. The event was a special evening as they featured a live painting by Artist Rolando Diaz to the music of the Rod Allen Payne Trio. Guests enjoyed a delicious dinner provided by Dan Blakeney. Featured speakers included Luke Breard and Terry Bowden, ULM Head Football Coach. At the end of the evening, the live painting was auctioned off and the proceeds went to Life Choices. This local non-profit organization is primarily funded through the kindness of community through churches, businesses and individuals. 1

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1 Tallie and Wilson Mabray & Jonathan and Jamie Lynn Halley 2 Lyndsey Sikes, Terry Bowden and Jenny Remsberg 3 Ken Fletcher and Tom Lowe 4 Julie Brown, Toni Parrish and Angie Richardson 5 Luke Breard, Caroline Breard, Jan and David Nelson and John Paul Thevenot 6 Cesar and Kila Gonzalez 7 Life Choices Staff

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On October 29th, Ouachita Antique Woods owner Kyle Snellenberger and team opened the doors to a brick and mortar building designed by Licensed Architect, Cody Snellenberger. The store is excited to showcase ready-to-purchase designs for customers that may not be in the market for custom designs but where they can find a variety of pieces for their homes that were handmade locally from woods salvaged from Bayou Desiard or Forsythe Park. The Ouachita Antique Woods shop remain open at 336 Fontana Road for custom builds. Come visit Ouachita Antique Woods new location at 905 Sterlington Road and Store Manager, Avery Kea will be sure to find you the perfect piece or gift you may be searching for.

1 Kyle Snellenberger and Cody Snellenberger 2 Kyle Snellenberger, Mary Caballero and Cody Snellenberger 3 James Reneau and Kyle Snellenberger 4 AJ and Mary Francis Siggers 5 Avery Kea and Zach Coco 6 Cody, Chris and Kyle Snellenberger 7 Kyle Snellenberger cutting the ribbon 8 Ainslea and Kyle Snellenberger 1

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