Neil Johnson has photographed everything from some of the biggest celebrities to the smallest aspects of nature. This spring, he’s opening the doors on a new exhibit of his work, “Opposites Abstract: The Lens of Neil Johnson,” at Big Sun Studios in downtown Shreveport.

Sometimes, it helps to realize you’re not alone. One local non-profit agency is trying to get the word out that they have the resources and staffing available to help people in the Ark-La- Tex who are dealing with Alzheimer’s and related dementia issues.

The restaurant might be more familiar to many locals by some of its earlier names: Freeman & Harris Café, or Pete Harris Café, or Brother's Seafood. No matter what name you love, the families who have made this their lives' work have made them destinations for hungry palates for over 100 years.

Janie Mallet, the senior publicist for Cirque du Soleil OVO, described the production as a very family-friendly show with the trademark Cirque costumes, high-energy choreography, acrobatics, stunning video effects and music full of Brazilian influence.

STRIKEWERX, in the meantime, was busy prototyping a refueling simulator for the workhorse B-52. Air refueling is critical to flight operations and a mandatory skill for pilots. But training is expensive to maintain and time-consuming to conduct. The new simulator will save an estimated $4 million per year and reduce training time by three months.

National art critic Dr. Robert Pincus said, “I think that Critical Mass has created an atmosphere of constructive conversation between artists and critics.

One area of innovation in physical therapy was developed in Norway. It’s called Red Cord and uses a method called Neurac, an acronym for neuromuscular activation. Neurac can be an effective treatment for injury recovery and neurological conditions when combined with suspension.

As Sarah explained, “We expanded our menu to have breakfast pastries, fresh-baked bread, desserts, cookies, brownies, cookie cakes and then King Cakes during Mardi Gras. We would do a lunch ‘pop-up’ where we would make a sandwich out of the fresh-baked breads that we make.