Haynesville’s Athletic Director John H. Hendrick, from St. Louis, graduated from Washington University where he excelled on their football team. Coach Jessie W. Hair was an outstanding football player at L. P. I. (Louisiana Polytechnic Institute), and Prentiss L. Wise, Assistant Coach, was also an L. P. I. alumni.

Haynesville won the state title for the first time in 1924, beating the Homer Oilers 6-0. The game was played in Haynesville on Thursday, November 27, 1924, at 2:30 p.m. Imagine approximately 4,000 folks attending the game at the Haynesville field as it looked in 1924, standing the entire time.

With another cold front covering the state this morning, State Fire Marshal Chief Bryan J Adams wants to remind everyone of our top home heating safety tips:

• Place space heaters 3-5 feet from combustible objects like blankets
• Plug all heating appliances directly into wall outlets, not power strips or extension cords
• Do not use stoves or ovens to heat homes
• Don’t overfill fireplaces/wood-burning stoves
• Do not leave candles/open flames (or space heaters) left unattended
• Have working smoke alarms in your home!

The SFM’s Operation Save-A-Life program partners with local fire departments and districts to provide FREE smoke alarm installations, at any time of the year, for families in need of assistance accessing the critical emergency-alert equipment.

In addition to having working smoke alarms, the SFM also emphasizes the importance of having planned and practiced escape routes for your home, including knowing two ways out of every room.

To register for a free smoke alarm, or learn more about Operation Save-A-Life, visit lasfm.org.

The 2024 Division IV Non-Select State Championship showcased extraordinary talent and dedication, with standout performances earning recognition for the season’s Most Outstanding Players:

Jy’heim Williams of South Plaquemines
Keizavion Woods of Haynesville

Congratulations to the South Plaquemines Hurricanes for securing the championship title with a hard-fought 20-7 victory over the Haynesville Golden Tornado.

Despite falling short in the title game, Haynesville capped an impressive season with a remarkable 13-1 record. The Golden Tornado finished the regular season undefeated at 10-0, a testament to their hard work, dedication, and unwavering team spirit.

This season’s achievements have brought immense pride to the Haynesville community, and fans eagerly anticipate the team’s future success. The resilience and effort displayed on the field promise even greater accomplishments in the years ahead.

The Claiborne Parish Fire District 3 (CPFD3) gathered to celebrate another year of dedication and service at their annual Christmas party, reflecting on their accomplishments and recognizing outstanding members of the department.

In 2024, CPFD3 responded to numerous calls for assistance, including 56 fire runs—30 within town limits and 26 across the district—and numerous medical emergencies. The department also logged an impressive 3,408 hours of training during the year to enhance their skills and readiness.

As a grading year for the Property Insurance Association of Louisiana (PIAL), 2024 marked a pivotal period for the department. While results of the grading have yet to be announced, CPFD3 remains committed to maintaining high standards of service for the community.

The evening also included an awards ceremony to honor exceptional contributions:

Retirement, 6 Years of Service: Jane “Shug” Frasier
Retirement, 17 Years of Service: Justin Childress
Junior Firefighter of the Year: Hunter LeBlanc
Most Improved Firefighter of the Year: Derrick Robinson
Firefighter of the Year: Allen Bailey
Tommy Bower Award: Cookie Ogden

The CPFD3 team expressed gratitude for the dedication of its members and the continued support of the community as they look forward to another year of serving and protecting.

By Steve Graf

Today I come to you with concerns about the state of mind of so many Americans due to our recent Presidential election results and other issues. Over my 63 years of being on this earth, I’ve never seen an election carry so much weight in terms of how Americans have reacted, or should I say overreacted. I’m not here to say that your reaction was right or wrong, but rather to suggest how you might possibly move forward in life and maintain your mental wellness.

Athletes are taught very early in our careers how to a big win or a disappointing loss. My coaches always said that you have 24 hours to celebrate a victory or a loss. Then you must move forward and prepare for the next game. Don’t dwell on the loss of a game you can no longer play.

Another saying I’ve heard over the years, “Once the hay is in the barn, it’s time to move on to the next chore.” Well today many Americans need to move on to the next chore and exercise their right to either celebrate or stew in their loss, but only for 24 hours. Sometimes we must accept things we can no longer change or control. The first step to moving forward is accepting the results.

Whether it’s a game, an election, or in my case a bass tournament, no matter if it was a victory or a loss, I must move on and get ready for my next tournament. Sure, I’ll evaluate what maybe went wrong or how I made a bad decision on tournament day and then I’ll do my best to NOT make the same mistake moving forward.

Nothing is more important than our mental health, as it can affect not only our own personal wellness, but those around us daily. How we handle defeat or victory can impact our family and friends in a negative or positive way. It’s all about how you as an individual recognize the situation and choose to move on. But it is a choice!

Years ago, a former boss of mine gave me some great advice on how to handle “butt chewings” from the man who was the CEO of the company I worked for. This CEO was a former marine and could peel the paint off the wall once he got bent out of shape on a particular issue. He told me that you can’t control what he says to you, but you can control how you receive it.

This resonated with me, and even though I only had a couple of chewings from this CEO over my 14 years of working with him, it made a huge difference on how I reacted to him. I think my athletic background played a huge roll in how I handled any blunt critiques because a few of my coaches were famous for their hard style of coaching.

So many kids today that play athletics, don’t or can’t handle hard coaching. Kids have gotten soft in the last twenty years and take criticism personally and will often choose to walk away from the team even though the coach is only trying to make them a better player. They think the coach doesn’t like them and would rather quit the sport rather than be coached.

We, as a society and parents, need to get back to tough love with our kids and do a better job of preparing them for life’s challenges. Stop teaching them to quit just because an election, a game, or their job didn’t go the way they wanted. Teach that everybody does not get a trophy! Instead, teach them how to handle and overcome a loss, a tough coach or maybe a hot-headed boss. Teach them that you don’t play the game for the coach, you play because you love the game!

All the above has been on my heart recently now that I’ve seen how distraught some people are after the recent Presidential election. People have literally lost their minds over something they have very little control over other than a single vote. Here’s some food for thought…. no matter who is the sitting President of the United States, when we wake up tomorrow, we will still go about our daily lives and routines the same way we have for years.

While we might not ALL agree on certain polices or who is running our country, one thing is for certain; trials and tribulations are headed our way and it’s up to us as Americans on how we handle them. Tonight, when you lay down for a peaceful night’s rest, just remember, everything is going to be ok. May God bless each of you and this great nation we live in, he owes us this because we have never turned our back on him. Ha!

By Doug De Graffenried

Mallory is my daughter-in-law. She was here this last weekend. There was a
shopping adventure on Saturday and that evening she was wrapped the presents.
Mallory is one of “those” gift wrappers. I stood and watched her wrap gifts. With
engineering precision, she made one cut of the wrapping paper. The ends of the gifts
wrapped were perfect. She used a minimum amount of tape. She did it with the skill of a
neurosurgeon and the speed of a NASCAR pit crew member. I gave up attempts at gift
wrapping decades ago. A gift bag is a blessing for people like me.

Mallory was so peaceful as she was wrapping at the speed of light.

This time of year, requires speed. Everyone promises it to us. The Postal
Service, UPS, and FedEx promise they are the speediest. I’m waiting for one of them to
promise overnight delivery on Christmas Eve. Although I think St. Nick and the Elf union
would fight that infringement on their gig. Amazon has amazing speed, but you pay for
it. Their free delivery takes from 3-5 business days, or you can opt for their expensive
express delivery which will arrive in 4-6 business days. In many cases the free shipping
is quicker than the express shipping you pay for. Go figure.

Here’s the thing, I’m wondering if we should be working on our “slowing skills.”

I lived in Natchitoches for ten years. I loved the Christmas lights! At the
residential end of the Church Street bridge there is a sign that says Merry Christmas
and Happy New Year. The challenge is that the traffic lights are directly in front of the
sign. So, if you are a visitor to that city and you don’t know that secret, you often are
challenged to see and follow the traffic lights.

I remember one evening trying to hurry home across the Church Street bridge.

In front of me was a van from the state of Hittite. (Don’t want to tell you the state
lest I offend.) This van was driving 2 miles an hour over the bridge at 5:30 p.m. These
out-of-state guests were looking at the wonderful light display on the other side of the
river. This nice van driver speeding at two miles an hour looking at the lights was not
looking at the road. Twice the van hit the curb on the Church Street Bridge. That is no
small curb. They didn’t seem too bothered by their dual collisions with the curb. At the
end of the road, they stopped at the green light. They met the big sign hiding the traffic
lights. I waited patiently for as long as I could stand it, then I sent them an audible
automotive suggestion that they complete their right turn.

Paul wrote, “But when the set time had fully come, God sent his Son, born of a
woman, born under the law.” I wonder how long it took for time to fully come? Christmas
day is getting ever closer.

Maybe we would be more faithful witnesses to our faith if we learned some
slowing skills. Be patient with people in the parking lot, the check-out line, over worked
wait staff in the diner, and those you love who are also caught in the Christmas speed
trap. Be patient with those who are having their first Christmas without loved ones or
without their children being home. Practice patience with those who are not moving at
the same Christmas speed.

Learn “slowing skills” and wait, Christmas always arrives on time.

Last night, my leadership team gathered for our 37th annual Christmas dinner—a tradition I cherish. It’s a moment to pause, reflect, and thank the incredible hard-working and dedicated people who make everything we do possible. This tradition brings together our leadership team, C-Suite, admin staff, and their significant others for an evening of barbecue ribs and ribeye steaks at Donanelle’s, my favorite dive joint that’s become sacred to our team.

This dinner is where I hand out Christmas bonuses and share my gratitude each year. It’s the prelude to our big annual celebration—the Christmas party for the entire team. That event brings together all 150 team members and their plus-ones for great food, an open bar, a DJ, and dancing. But last night was different.

Last night was about reflecting on a year of transformation.

In the early days, I hosted the leadership dinners at home. I cooked for our small management team and thanked them around my dining room table. Bonuses were modest, and I often skipped mine to make sure the team was taken care of. Over time, we added significant others, brought in kitchen staff to help, and eventually moved to a restaurant. In 2004, we settled at Donanelle’s, and it’s been our spot ever since. The team wouldn’t let us move it now if we tried.

Back then, the challenges were simpler. I juggled it all—branding, menu development, marketing, culture, systems, finances, and training. It worked for a while, but as we grew, my shortcomings became clear.

We’ve weathered tight times—breaking even, scraping small profits, or taking losses—before, during, and after COVID. Looking back, those struggles came down to one thing: my failure to lead effectively. I didn’t build the right team. By trying to do too much, I often did far less.

That approach doesn’t scale. I spent too much time outside my skill set, which pulled me away from where I’m at my best—imaging, branding, marketing, design, menu development, and knowing what the market wants.

The turning point came when I surrounded myself with the right people.

Today, we have a stellar leadership team. Our COO runs systems, management, and culture with precision. Our CFO and CIO handle inventory, forecasting, budgeting, and financials better than I ever could. Our Chief Culinary Officer leads food development, training, and team building with passion and expertise.

They’re far more effective than I ever was alone. Their leadership—alongside our restaurant and office team leaders—ripples through the company, impacting all 400 team members. Building this team took time, but the results speak for themselves.

This year, we hit record sales and profits. More importantly, our culture is thriving again. We’ve got the right people in the right seats. For years, we were blessed to hire A+ candidates. Post-COVID, we were hiring warm bodies, and managing warm bodies is a whole different game. It wasn’t easy.

In 2020, we re-concepted our fine-dining restaurant—a COVID casualty—into a Tex-Mex spot. On opening night, we were 25 people short. We made it work, but it exposed cracks in our foundation. Cracks I’d created by not prioritizing leadership and culture sooner.

Last night, the transformation was clear. Our mission— “We give our guests exceptional experiences through fanatical, wall-to-wall hospitality”— is no longer just a statement; it’s a daily focus. I always believed in it, but I hadn’t communicated it well. The same goes for our core values: hospitality, quality, consistency, cleanliness, and community.Today, they’re not just words—they’re the heartbeat of everything we do.

This cultural rebirth didn’t happen overnight. It took our leadership team, restaurant managers, and every team member who bought into the vision.

Something reignited in me over the past two years. I feel like that 26-year-old again—the one who opened a restaurant on a shoestring budget, lived in a one-room garage apartment until he was 30, worked 90-hour weeks, and paid himself $250 a week just to keep the doors open. I loved every minute of it. Back then, it was the bricks, mortar, and equipment that mattered most.

Now I understand: the team isn’t part of the restaurant. They ARE the restaurant.

Early on, I thought our purpose was simple: prioritize (in order) customers, co-workers, and community. That was in the customer-is-always-right days of the 1980s and 1990s. But a few years ago, I flipped that script. Our purpose shifted to: “We exist to support our team, delight our guests, and serve our community.” Put the team first, and they’ll take care of the guests. It’s a simple truth that’s transformed everything.

We asked ourselves, “What do we need to do to become the best place to work in the restaurant industry in our region?” And we reverse-engineered it from there.

Last night, as I looked around the room, I saw more than a leadership team. I saw people who believed in me when I didn’t always lead them well. I saw a group of individuals who carried us through tough times and helped us come out stronger.

I’ve learned that all business problems are people problems. Conversely, all business successes are people successes. This year’s achievements are a direct result of the incredible team I’m blessed to work alongside every day.

Our next chapter is about growth. We’re expanding, and to do that, we are building our bench. But I have no doubt we’ll rise to the challenge; thanks to the team we’ve built.

To my team: thank you for making us who we are—and who we’ll become.

Hoisin Glazed Chicken Wings

1 gallon water

1/3 cup soy sauce

1/3 cup sugar

2 Tbl kosher salt

1 1/2 Tbl crushed red pepper flakes

1/2 cup white vinegar

2 Tbl fresh ginger, minced

3# fresh chicken wings

2 jars hoisin sauce (7-oz each)

1/4 cups sugar

1/4 cup water

1 Tbl fresh jalapenos, small dice

2 tsp minced garlic

1 Tbl fresh lime juice

1 Tbl Hot sauce

In a large stock pot, combine the water, soy sauce, sugar, salt, red pepper flakes, vinegar and ginger. Bring this mixture to a simmer, and allow it to cook for 10 minutes. Place the chicken wings into the simmering mixture. Once the water returns to simmer, cook the wings for 20 minutes.

Using a large colander, strain and discard the liquid. Allow the chicken wings to cool in the refrigerator for one hour. This step may be done 1-2 days in advance.

Preheat oven to 250

Line a large baking sheet with heavy duty aluminum foil and set aside.

In a mixing bowl, stir together the hoisin sauce, sugar, water, jalapeños, garlic, lime juice and hot sauce. Remove half of this mixture for later use.

Toss the pre-cooked wings in the mixing bowl, coating them well with the sauce. Arrange them on the foil lined baking sheet, and cover them completely with another sheet of aluminum foil. Bake for 50 minutes. Remove the foil and place the remaining sauce in to a large mixing bowl. Gently place the wings in the bowl, and toss them with the sauce. Return the wings to the baking sheet. Turn the oven up to 275 and return the wings to the oven, uncovered. Bake for 45 minutes.

Remove from the oven and serve.

Yield: Eight to ten servings

By Brad Dison

Most fathers would do just about anything to protect their daughters from harm, criticism, and unhappiness. Margaret’s father was no different. In December 1950, Margaret, a soprano singer, performed at the famous Ryman Auditorium in Nashville, Tennessee to crowds who were enthusiastic about her “winning manner, discriminating selection of music, and naturalness.” She had had many successes in concert and solo roles with several orchestras. On this particular night, Margaret was accompanied by Herman Allison on piano. When the curtain rose, Margaret greeted the large, cheering crowd wearing a concert dress of sari material, billowy material woven of gold and silver threads, which had been a gift from the wife of the Prime Minister of Pakistan.” One critic reported that she won over the audience “before she sang a note.” During her performance, she sang such difficult selections as “The Nightingale” by Schubert, “The Nut Tree,” by Schumann, and an aria from “Le Nozze de Figaro.” So enthused was the audience that night that Margaret performed two encores.

While many other critics wrote positive reviews, 34-year-old Paul Hume, music editor for The Washington Post, was less than impressed. Hume wrote that Margaret “cannot sing very well” and “is flat a good deal of the time.” “There are a few moments during her recital,” he wrote, “when one can relax and feel confident that she will maker her goal, which is the end of the song… It is an extremely unpleasant duty to record such unhappy facts about so honestly appealing a personality. But as long as [Margaret] sings as she has for three years, and does today, we seem to have no recourse unless it is to omit comment on her programs altogether.” It was a biting review.

In response, Margaret said that she had not had time to read the review but he, Paul Hume, “has a perfect right to say whatever he thinks.” She had received other negative reviews from critics in the past, but concert hall, radio, and television audiences adored her. Despite the critics, people flocked to see her perform. Margaret brushed off the negative review. Margaret’s father, however, was enraged by Hume’s review. He wrote a scathing letter to Hume in which he said, “I have just read your lousy review buried in the back pages. You sound like a frustrated old man who never made a success, an eight-ulcer man on a four-ulcer job, and all four ulcers working.” Margaret’s father’s anger grew as he continued to write. “I never met you but if I do, you’ll need a new nose and plenty of beefsteak and perhaps a supporter below.” In the letter, Margaret’s father threatened to “beat [him] up, from top to bottom.” On the following day, newspapers reprinted parts of Margaret’s father’s letter. At first, Margaret was surprised and did not believe her father wrote the scathing letter. When she learned that her father had written the letter, she told the press that she had “no comment to make.” Margaret’s father explained that he had written the letter out of love for his daughter.

On March 27, 2002, more than five decades later, Margaret’s father’s letter to Paul Hume was auctioned by the world-famous Christie’s Auction House. The letter sold for $193,000. You see, Margaret’s father wrote the letter on White House stationery. Margaret’s father was President Harry Truman.

Sources:

1. “Truman, Harry. Autograph letter signed (H.S.T.” to Paul Hume, Music Critic of the Washington Post, D.C., 6 December 1950,” Christies.com, https://www.christies.com/en/lot/lot-3886900.

2. The Tennessean (Nashville, Tennessee), December 9, 1950, p.1.

3. St. Louis Post-Dispatch, December 24, 1950, p.13.

Serves: 8 | Prep Time: 20 minutes | Cook Time: 40 minutes

The holidays can be a busy time of the year, but this quick and easy mirliton dressing will bring
you and your family some Louisiana holiday cheer. This dressing is just one of the many recipes
you can make with mirliton, also called vegetable pear, chayote, or mango squash. Follow the
recipe below or watch LSU AgCenter nutrition & community health agent Quincy Vidrine prepare
this classic mirliton dressing recipe. For more information about healthy eating and active living,
contact your local LSU AgCenter nutrition & community health agent.

Ingredients:
2 teaspoons canola oil
4 mirlitons, scalded, peeled and cubed
1 onion, chopped
1 green bell pepper, chopped
1/4 cup celery, chopped
1/4 pound ground beef
 1/4 pound ground turkey
1 1/2 cups cooked brown rice or crumbled cornbread
2 teaspoons Worcestershire sauce
Creole seasoning to taste

Instructions:
1. In a heavy 10-inch skillet, heat oil and sauté mirliton, onion, bell pepper, and celery until
mirliton is soft.
2. Add beef and turkey and continue cooking until meat is done.
3. Add rice or cornbread, Worcestershire sauce, and Creole seasoning. Cook until well-
heated.
4. Serve immediately. Can refrigerate and reheat or freeze.

December 18

Each year on December 18, Answer the Phone Like Buddy the Elf Day encourages fans of the hit movie Elf to embrace their inner Buddy with his signature greeting: “Buddy the Elf, what’s your favorite color?” This playful tradition brings laughter and festive cheer to the holiday season.

Modern holiday films like Elf have sparked quirky traditions that add a sense of joy to December. From dressing up as Buddy to organizing themed watch parties, these activities remind us to embrace the magic and silliness of the season.

So, pick up the phone, channel Buddy, and let the holiday spirit ring through your words—it’s a simple way to spread joy.

None

Claiborne Parish Journal publishes paid complete obituaries – unlimited words and a photo, as well as unlimited access – $80. Contact your funeral provider or cpjnewsla@gmail.com. Must be paid in advance of publication. (Above death notices are no charge.)

Congratulations to Claiborne Parish School District’s outstanding students who were recently named as the District Students of the Year.

Caston Ware – Haynesville Elementary, 5th Grade
Kyndal Adams – Homer Jr. High, 8th Grade
Ella Adkins – Summerfield High School, 12th Grade

These exceptional students will now move on to compete at the regional level. 

The LSU AgCenter is seeking the public’s assistance to enhance the LSU AgCenter Webster and Claiborne Parishes Nutrition & Community Health programs. Responses to a Nutrition and Community Health Online Survey will help the AgCenter understand the public’s needs and preferences, enabling it to better facilitate programs and community outreach. The survey is designed to be brief and should take only a few minutes.

Survey Link: https://forms.office.com/r/myqa5w9j5V

The Louisiana Department of Wildlife and Fisheries (LDWF) and Governor Jeff Landry announced in a press conference on Dec. 9, a conservation partnership between LDWF and Healing Road Foundation to support black bear conservation and military veterans in the Sportsman’s Paradise. Through this partnership agreement, the Healing Road Foundation was able to raffle a Louisiana black bear harvest permit for the 2024 season to a Louisiana military veteran.

The Healing Road Foundation is a veteran-founded and managed organization dedicated to providing life-changing outdoor experiences to wounded veterans, survivors and their children to help reconnect families and lead them on a path to rehabilitation and healing. Through partnering with the Healing Road Foundation, LDWF is able to give back to those who have served our country and advance black bear management efforts to provide more hunting opportunities to sportsmen of Louisiana.

Louisiana is currently holding its first black bear hunt in more than 35 years after recovery of the species in 2016. The season, in which 10 hunting permits have been distributed, will conclude Dec. 22 in Bear Management Area 4, which includes Tensas, Madison, East Carroll and West Carroll parishes and portions of Richland, Franklin, and Catahoula parishes.

“Today is another huge win for Louisiana’s hunters, sportsmen, conservationists, and veterans. Louisiana has a proven track record when it comes to species conservation! Thank you to Secretary Madison Sheahan and the Department of Wildlife and Fisheries, as well as the Healing Road Foundation, for your hard work in making this Louisiana hunting tradition a reality again,” said Louisiana Governor Jeff Landry.

“Being able to hunt in the Sportsman’s Paradise is a freedom we can only enjoy because of those who have served and sacrificed for our country,” said LDWF Secretary Madison Sheahan. “It is an honor and privilege to partner with the Healing Road Foundation to provide this exciting hunting opportunity to not just a sportsman in Louisiana, but a military veteran who has served our country with pride.”

“Healing Road Foundation is proud to be a partner with the LDWF in the Louisiana Black Bear conservation program,’’ the Foundation said. “It is at the heart of our core mission of providing life-changing outdoor experiences for wounded veterans, survivors, and their children. We strive to be a national leader in relationship rehabilitation and healing for wounded veterans and their families through experiencing nature and its conservation for future generations of Americans.’’

LDWF would like to thank Louisiana State Representative Neil Riser, R-Columbia, for a provision in his legislation on black bear conservation last spring which allowed LDWF to conduct a search for a partner like Healing Road Foundation.

All black bear lottery fees and license revenue, including that of the auctioned permit, will be reinvested directly into the Louisiana Black Bear Program. These funds will assist LDWF biologists in continuing to conduct bear management operations such as annual live trapping and radio-collaring of bears, winter den checks to monitor reproductive rates, and non-invasive hair sampling to monitor range expansion.

The Louisiana black bear is one of the state’s most recent conservation success stories. The animal was listed as threatened under the Endangered Species Act in 1992. Thanks to the collaborative efforts of many stakeholders to monitor black bear population numbers, restore habitat and protect the bear for the long term, it was removed from the list in 2016.

For more information on Healing Road Foundation, go to thehealingroad.org/. For more information on the management of the Louisiana black bear, go to youtube.com/watch?v=OB_oXGkwDUA. For more information on the Louisiana black bear, go to wlf.louisiana.gov/subhome/louisiana-black-bear. And for more information on the black bear hunting lottery, go to wlf.louisiana.gov/page/black-bear-hunting-lottery.

The Haynesville Golden Tornado Football Team will play at the New Orleans Superdome for the State Championship on Dec. 12 at 3:30 pm.

Online ticket sales are $25. All tickets purchased at the gate on game day will be $30 plus a credit card fee. Tickets purchased are for the entire day. All children 2 years old and above will need a ticket to enter the Dome. There is no re-entry to the Super Dome.

Things to keep in mind as you head to the dome:
Gate H is the Home Team Entrance (Haynesville fans enter here)
Gate B is the Visiting Team Entrance
Gate B Ticket Booth is the LHSCA Cardholders and LHSAA will call

SUPER DOME CLEAR BAG POLICY and PROHIBITED ITEMS

The following bags are permitted:
*Bags that are clear plastic, vinyl or PVC and do not exceed 12″ x 6″ x 12″
*One-gallon clear plastic bags (Ziploc bag or similar)
*small clutch bags no larger than 4.5″ x 6.5″ with or without strap
*Diaper bags must comply with the NFLs clear bag policy
*Exceptions made for medically necessary items after proper inspection and tagging
The following bags ARE NOT permitted:
*Clear backpacks
*Clear fanny packs

Non-clear diaper bags are prohibited. A clear diaper bag (no larger than 12″ x 6″x 12″) is permitted. Each member of a family including children, would be allowed to carry an approved clear bag and a clutch purse into the stadium.

By Steve Graf

Nothing is more exciting than the day a bass fisherman buys his first bass boat! For me, that was 1990 when I bought a new Pro Gator from Cary’s, a dealer in Ville Platte, Louisiana. It was an 18-foot boat with a 150 Yamaha and was loaded with the best electronics money could buy, for a boat at that time. But if you own a bass boat, then you know first-hand all the trials and tribulations that come with being a boat owner.

At the time of my purchase, I was working for an apparel company by the name of Holloway Sportswear. They were an outerwear/jacket manufacturer based out of Ohio. They had 6 cutting and sewing factories in Louisiana, one of which was in Ville Platte where I was plant manager at the time of my boat purchase.

I was one happy camper the day I picked up my new Pro Gator bass boat! It had all the bells and whistles that I could want. Being the plant manager at this facility meant I had to spend a couple of nights a week in the apartment located inside the Holloway factory.

But just outside of Ville Platte was Chicot Lake, loaded with good quality bass that anglers crave. So, one day after work and with plenty of daylight left, I decided to take my new boat to Chicot Lake and give it a good test run.

I was so impressed with this boat and how it handled. It was great for bass fishing. After catching a few bass, I decided to head back to the boat ramp about an hour after dark.

Once I returned to the dock at the ramp, I tied off my boat and went to back my truck in the water so I could load my boat. Funny thing about owning a boat… sometimes things happen that defy explanation.

Well after backing my boat trailer down the ramp, I put the truck in park and walked back down the dock to get the boat, only the boat was not there! Looking around I noticed the boat had floated away from the dock about fifty yards. All I could see were the running lights in the pitch-black darkness! Yet there it was floating all alone like a lost puppy waiting for me to save the day and bring it back.

Now, one thing that I remembered as I left the dock to go fishing earlier that afternoon was that there were several alligators sunning on the shore of the bayou that my boat was now floating in. So, after a lot of thought and consideration as to what my options were, I decided the only way to get the boat back was to swim to it.

So, I took off my shirt and shoes and laid my wallet on the dock. I got a good running start and sprinted down the dock and dove into the lake headfirst… (which looking back was probably not a very good idea as I could have landed on a stump and suffered a catastrophic injury; but the good Lord above was watching out for me.)

Those of you old enough might remember the Olympic gold medal swimmer, Mark Spitz. He won a record seven gold medals in the 1972 Olympics. But that night, not even Mark Spitz could have out swum me as I had visions of alligators chasing me! Nor has anyone ever leaped into a boat quicker than I did that night.

So, what’s the lesson I learned that night? Always make sure you tie a good knot anytime you’re leaving your boat by the dock. There’s nothing like owning your first bass boat even when it means you have to risk your life swimming with gators!

Till next time, good luck, good fishing, and make sure to introduce a kid to the great outdoors. Kids that hunt and fish, don’t deal and steal.

My success today is rooted in the failures of my past.

Failure can be a necessary ingredient for success, and the earlier it happens, the better. I learned this the hard way, stumbling more times than I care to count. But each failure, no matter how brutal, was a steppingstone.

Looking back, I wouldn’t change a thing.

Here’s the raw truth. In my late teens, I was a mess. Addiction had a chokehold on my life, and I was on a runaway luge to hell. Fired from multiple jobs because I couldn’t show up on time, I had tons of desire but zero discipline and self-control. My brother fired me from his landscaping business, twice. He was right to do so; I was unreliable, aimless, and reckless.

By 21, I had resigned myself to a bleak future. I didn’t think I’d live to see 30. Though, the hard truth is— the way I was living— I probably wouldn’t have made it to 25. Thankfully, I got clean and sober at 21, but sobriety isn’t a cure-all. It’s just the beginning.

Even after turning my life around, I made countless mistakes. Business failures, financial crises, near bankruptcies—moments so crushing I had to ask others for help, sometimes on the verge of collapse. Yet, with every setback, I learned and I kept moving forward.

When I first opened restaurants, I made every rookie mistake in the book. Leadership was foreign to me, and I was reactive instead of proactive. From the outside, things looked successful. But the reality? There was nothing left on the bottom line at the end of the month. A business isn’t a success because of positive outward appearances. True success lies in doing the right things, fostering a strong culture, and turning a profit. That takes time, focus, and— in my case— occasional failures.

For decades, my leadership was lacking. I wasn’t leading my team as I should have been. COVID exposed cracks in our culture that had been hidden for years. Pre-COVID, we had the luxury of always hiring A+ candidates, thanks to being in a town with two universities. Managing top-tier talent is easy and can hide a lot of warts. But during the post-COVID labor shortage, we were doing all we could do to just bring in warm bodies. Leading a team like that takes a completely different skill set.

I wasn’t ready for it. Our leadership team wasn’t ready for it. The transition was rough. Though two years ago, something clicked. I became a stronger leader. I zeroed in on my leadership team, and they began leading their team members. Slowly but surely, we started firing on all cylinders, and we regained our culture.

Today, our company is in its best shape, ever. After 37 years as a restaurant owner that’s a rare feat. It didn’t come from luck—it came from hard lessons learned during those years in the valley, and a dedicated team with purpose and a commitment to our core values and mission.

Here’s the truth: for a long time, I was more focused on my competition than my own business. In the early 2000s, when other bars and restaurants started opening in Hattiesburg, I overreacted. I spent countless Friday and Saturday nights driving around town, checking other people’s parking lots. When I saw more cars at their establishments, I felt dismayed, even defeated.

I made the same mistake when chain restaurants started invading our town in the 1990s. I reconfigured our menus and concepts to compete with them, but it didn’t feel authentic. Eventually, I realized the best path forward was to stop reacting and focus on who we are and what we do best. Once we doubled down on our core values—hospitality, quality, consistency, cleanliness, and community—business bloomed.

But here’s what I didn’t understand until recently: leadership is about focus. When I finally stopped worrying about everyone else’s parking lots and started working on my own restaurants, everything changed. Sales soared, and our culture came roaring back.

The longer I stay in business, the clearer it becomes: all business problems are people problems. Success isn’t about chasing trends or keeping up with competitors. It’s about having the right people in the right places, living your mission, sticking to your foundational principles, and being true to your core values and concept.

In this industry, persistence is key. Over the years, I’ve had to re-concept restaurants multiple times. Some probably see that as failure; I see it as growth. Change isn’t failure—it’s evolution. Every pivot has made us stronger.

Persistence pays.

Here’s a true story. In the 1990s we spent a decade as the number one on-premise retailer (non-casino) of liquor and wine in Mississippi. For years, our bar business was booming, partly because there was relatively no competition in town. It’s easy to thrive when you’re the only bull in the pen. When competitors entered the market, I panicked. I overreacted instead of leading, and it cost us.

Now, after decades of lessons, I understand what true success looks like. It’s not about being the biggest or the flashiest. It’s about staying focused on your mission, taking care of your team, committing to excellence every single day, and putting money on the bottom line.

I’ve been in the restaurant industry for 43 years. I’ve seen early peaks, long valleys, and everything in between. At 63, I think I’ve finally hit my stride as a leader. And you know what? I wouldn’t have it any other way. The lessons I’ve learned—the failures I’ve endured—are what made this possible. Today we are strong, healthy, thriving, and better than ever.

To anyone reading this, especially those in the throes of failure: don’t give up. Failure isn’t the end; it’s the beginning. The kid who cries after losing the big game isn’t defeated—he or she is learning the resilience it takes to win. That kid cares. That kid will wind up a winner in life.

I’ve stopped driving around town on Friday nights, worrying about others’ parking lots. I stay in ours, which, thanks to a dedicated team and plenty of determination, is now full most nights. Failure may write the first chapter of success, but the story only unfolds when you have the resolve to keep turning the pages.

Success, as I’ve come to understand it, is simply the sum of failures turned into lessons. My journey to success— to the degree that I’ve had any success— has been marked by stumbles, setbacks, and a relentless will to keep moving forward. I’ve never really thought of myself as a winner. I’m more of a loser who refuses to quit. I owe any success I’ve found to persistence, and it’s the reason I’ll keep striving.

Onward.

Cajun Enchiladas

1/2 cup butter, divided

1/2 cup yellow onion, small dice

1/2 cup canned jalapeños, drained and chopped fine

1/3 cup green bell pepper, small dice

1 TBL Creole Seasoning, divided

1 1/2 cup whipping cream

1/2 cup sour cream

4 cups Monterey jack cheese, shredded and divided

1/2 pound fresh shrimp, 61/70 count

1/2 pound lump crab meat

1/2 pound peel crawfish tails

1/3 cup green onions, sliced thinly

8 – 8inch flour tortillas

Preheat oven to 325

In a medium sauce pot, melt half of the butter over medium-high heat. Cook the onions, jalapeños, bell pepper and half of the Creole Seasoning for 3-4 minutes, stirring often to prevent the vegetables from browning. Add the whipping cream and bring the mixture to a boil. Lower the heat and simmer for 10 minutes, stirring constantly. Add in the sour cream and half of the shredded cheese and stir with a wire whisk until the mixture is smooth. Remove from the heat and pour the mixture into a large mixing bowl. Set aside.

Melt the remaining butter in a large sauté pan over medium-high heat. Sprinkle the uncooked shrimp with the remaining Creole seasoning and sauté the seasoned shrimp for 3-5 minutes. Add in the crawfish tails, crab and green onions and cook for 2 minutes longer.

Fold the cooked seafood into the sour cream mixture.

Use a large spoon and place approximately 1/3 cup of the mixture into the center of each tortilla. Roll the tortillas and place them side by side in an 8×10 baking dish.

Spoon the remaining mixture over the top of the filled tortillas. Cover the baking dish with a piece of parchment paper, followed by aluminum foil. Use a small knife and make 4-5 small slits in the foil covering.

Bake for 30 minutes. Remove the foil and parchment paper and sprinkle the top with the remaining shredded cheese. Bake for 10-12 more minutes. 

Allow the enchiladas to rest for 15 minutes before serving. 

Yield:

6-8 servings

By Doug De Graffenried

I have reached the age and station of life, where Christmas decorations should
be guided by minimalist philosophy. There should be a small tree on the mantle and
maybe one elf on one shelf. At this stage, Christmas should fit into one oversized shoe
box. I have been told that I have a Grinch-like view of Christmas decorations.

Speaking of the Grinch, I have been type-cast. I will be in two Christmas parades
this year. If you are at the Gibsland parade, I’ll be on the Gibsland Bank float as the
Grinch. In Ruston, I’ll be on the Trinity Methodist Church as the Grinch. I will be the
happy Grinch with the heart enlarged three times!

Did I tell you that I danced eighteen shows with the Lake Charles Ballet as Santa
Claus. I have played that role at least three times. I’m picking up on a theme, people
keep putting me in costumes that require extensive make up.

Back to our subject of Christmas decorations.

Do you have items that are always present in your Christmas decorations? Do
these items have stories attached to them? In some households Christmas decorating
takes a while because the decorator narrates the story of each ornament or decoration.
I think I appreciate those stories more now than I once did.

One of the items in our household are the baby gates. For years we have used
those gates in the doorway of the room that holds the tree. We have no babies in our
family. Our grandchildren are older now. We use the baby gates because we have
curious and helpful dogs. The dogs have often seen the Christmas tree and the
presents under it as a source of entertainment. The two now living in the house are
proficient at Christmas curiosity and have a history of undecorating and unwrapping
presents.

The baby gates minimize the canine caused chaos.

Those gates remind me of an important truth. Christmas is not about order and
perfection, it is about mess and chaos. Think about the story.

The orderly life of the engage couple was thrown into chaos. The emperor issued
travel mandates. The child was born in a most rustic place. Mom and baby were
disturbed by shepherds and their nocturnal visit. Trust me, the sheep were in tow! Herod
got involved in the story in a horrible way. Joseph and Mary became immigrants and for
a time outcasts.

Christmas is for people who are not perfect, who do not have it together, who are
stymied in their planning.

Christmas is a time that reminds us that God can bring order out of chaos. He
can bring life and love in surprising ways. He can see a path for you when you can’t
claim it for yourself. He meets sin and failure with his love and grace.

That love and grace is often his way of throwing a baby gate around your heart.

Talented Arts students from Summerfield High School and Homer High School went on an unforgettable field trip to High Gravity in Shreveport.

Students had the unique opportunity to explore the incredible art of glassblowing, crafting their very own Christmas ornaments to treasure for years to come. Watching their creativity come to life through this hands-on experience was truly magical.

By Brad Dison

In 1917, the world was in the midst of World War I. Corporal J. Robert Conroy was among the soldiers of the 102nd infantry, 26th division, known as the “Yankee Division,” camped at Yale Field in New Haven, Connecticut. While enjoying his rations one day, he noticed that a homeless boy had wandered into camp. Other soldiers turned to look then returned to their duty. Corporal Conroy shared his meager rations and their friendship began. Even though one was a soldier and the other was not, they were almost inseparable. Pretty soon, most of the soldiers of the 102nd infantry had befriended him. Then, Corporal Conroy learned that his division would be shipping out soon to France. Corporal Conroy was concerned about the wellbeing of his new friend and led a small conspiracy which was so secretive that most of the details of it remain a mystery. What we know for certain is that when the USS Minnesota left for France, Corporal Conroy’s friend was a stowaway.

For some time, the conspirators kept the stowaway a secret. Each saved small portions from their meals to give the stowaway, but the top brass learned about the scheme. The conspirators and the stowaway could have been sent to the brig to await punishment, but the United States needed all the soldiers it could get. They fitted the stowaway with a uniform and other necessary accoutrements, and the stowaway became a private. As soon as they arrived in France, the 102nd infantry left for the front. No one knew what to expect from the private. Unlike all of the other soldiers around him, the private had no training. Would he fight or run? The soldiers of the 102nd infantry taught him what little they could along the way. By the time they got to the trenches, the private had befriended just about every soldier in the whole division. Remember, just a few weeks earlier, he was homeless and had to beg for food.

Like the other soldiers of the 102nd infantry, the private was stunned by the explosions and endless gunfire, but he proved to be a brave soldier during each fight. On April 20, 1918, the 102nd infantry fought the Germans at the town of Seicheprey, France. During the battle, the Germans captured the town, but the 102nd infantry counter-attacked that night. The Germans were forced to retreat, but at a terrible price. During the counterattack, many soldiers were wounded or killed. Among the wounded was the private who was struck in the chest by a piece of shrapnel from an enemy hand grenade. Everyone, including the Army surgeons, thought the wound was fatal. Morale in the 102nd infantry hit rock bottom. Six weeks later, their morale rebounded when the private returned to his outfit. By the time the war ended, the private had served in 17 battles and had earned many medals for bravery including the Victory Medal with cross bars indicating his participation in major engagements and the Silver Victory Button for being wounded. Back home, the private became a celebrity. He was featured in parades across the country. He met with Presidents Woodrow Wilson, Calvin Coolidge, and Warren G. Harding. In July 1921, General John J. Pershing, commander-in-chief of the American forces in Europe during the war, awarded the private with a solid gold medal with his name engraved on it. The once homeless boy who unintentionally became a private and the “Hero of the Yankee Division,” was a bull terrier, a dog named “Stubby.”

Sources:

1. The Indianapolis News, July 9, 1921, p.5.

2. The World News (Roanoke, Virginia), July 12, 1921, p.4.

3. The Chattanooga News, October 20, 1923, p.14.

4. The Commercial Appeal (Memphis, Tennessee), March 28, 1926, p.8.

As the holidays approach, Green Monday, observed on the second Monday of December, promotes sustainable shopping practices during the busiest retail season. Coined in 2007, Green Monday marks one of the biggest online shopping days of the year, and it’s an opportunity to rethink holiday gifting.

To embrace eco-friendly shopping, consider buying locally-made products to reduce your carbon footprint or opting for gifts crafted from recycled materials. Experiences, such as concert tickets or a cooking class, are thoughtful alternatives that don’t generate waste. Another tip is to wrap presents using reusable materials like fabric or biodegradable paper.

Green Monday reminds us that our purchasing choices can impact the planet. By prioritizing sustainable practices, we can celebrate the season while protecting the environment for future generations.