However, the action will start early that morning outside the stadium – in the Walk-On’s Tailgate Area. That is where Chef Folse will begin his effort to break the current record of 5,800 pounds of gumbo. Ingredients will be put into a special pot being made by a sheet metal company in South Louisiana.

“I walked in (to Red River CrossFit) and was immediately hooked,” Dr. Sanders said. “It’s just a different type of fitness. It makes sense, whereas sitting on a bench and working on a machine doesn’t make sense. Physically, medically, the way our body moves, this makes sense – what CrossFit does.

“Restaurants – there is more creative freedom. No matter what restaurant you’re at, there are going to be boundaries. The boundaries are a little broader than they are with private homes because people usually are on specific diets and splurge when they go out.

“To have somebody like that from Shreveport — that’s a remarkable feat,” said Trey Giglio, chairman of the Walk-On’s Independence Bowl. “I don’t think we’ve ever had anybody from this region accomplish what he has accomplished in the world of tennis.”.

“I can remember when originally we were trying to get to $100 million in client assets and $60 million in revenue,” McDonald said. “Now, we’re at $19 billion in client assets and $60 million in revenue. We didn’t think we were going to get here necessarily, but we didn’t put anything in place that would keep us from getting here.

“It (Louisiana’s involvement) was huge,” said Emily Feazel, designer of exhibits and special events at Shreveport’s R.W. Norton Art Gallery. “One of the reasons the National WWII Museum is in New Orleans and Louisiana is because of how much Louisiana did for the war effort and how much people from Louisiana did for the war effort.

Kallenberg is talking about Prize Fest, which recognizes the best-of-the-best in independent short films, regional musicians, and locally and nationally known chefs. This year’s event will take place in various places – most in downtown Shreveport – Oct.

Too much business. “We’ve had 15 consecutive quarters of year-over-year growth, and our hotel is full every night,” said Barry Regula, Margaritaville’s senior vice president and general manager. “We realized we have the demand to fill another 150 units in the hotel every day, and we need more suites.