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Charles H. Henry

September 4, 1938 – March 6, 2019
It is with heavy hearts and great sadness that we announce the loss of our loved one, Charles H. Henry, who passed away on Wednesday, March 6, 2019, at Acadia General Hospital in Crowley surrounded by his loved ones. He was 80.
A Celebration of Life was celebrated at 2 p.m. on Saturday, March 9, at First Baptist Church in Iota.
Burial followed at Maxie Cemetery with Rev. James Cart officiating.
Charles proudly served his country in the United States Army. He was also a member of the American Legion Post 0371 and was retired from the oilfield.
Charles will be dearly missed by his wife of 55 years, Irene Henry of Iota; son, Charles P. Henry and companion Michelle Bellard of Crowley; daughters, Tracy Andrus and husband James of Iota, Shani Henry and companion Rhonda Frasure of Pensacola, Florida, and April Comeaux and husband Brad of Iota; brothers, Donald Henry of Lafayette and Wesley Henry of Eunice; 17 grandchildren, Dane Cart, Aili Burns, Treef Andrus, Tren Andrus, Jim Andrus, Sam Andrus, River Henry, Nash Henry, Joplin Flores, Van Flores, Shelby El-Assadi, Samantha Hargrave, Seth Cook, Sage Henry, Brad “B.J.” Comeaux Jr., Noley Comeaux and Riley Comeaux; nine great-grandchildren; as well as extended family and friends.
He is preceded in death by his son, Jordan Henry; parents, George and Gernice DeRouen Henry; brother, Carl Henry; and sisters, Lillian Leckelt, Ethel Doucet, Alice Jean Henry, and Elaine Cowart.
At the request of the family, visitation was held at Ardoin’s Funeral Home in Iota on Friday, March 8, from 11 a.m. until 10 p.m., and again on Saturday, March 9h, from 8 a.m. until the time of services.
Family and friends may view this obituary and sign the guestbook at www.ardoinfuneralhomes.com.
Ardoin’s Funeral Home of Iota, 840 Howard St., 337-779-3083, was in charge of arrangements.

RHS athletic dept. parent meeting, Booster Club membership drive

RAYNE - As announced by newly appointed Rayne High School Athletic Director Kaine Guidry, he and staff members are very excited about the future of Rayne High athletics.
“We have a tremendous group of talented kids here,” stated Guidry. “We are excited about the possibilities we have as an entire athletic department.”
All parents and volunteers are urged to attend a parent meeting and Booster Club membership drive on Monday, March 18, at 6 p.m. in the RHS north gym.
“We feel that it is critical to the success of our program to communicate with all parents,” Guidry continued. “At this meeting I, as Athletic Director, will outline a clear and consistent vision for the future of Rayne High Athletics. With the support of the administration, faculty, coaches, and community, I have no doubt that we can make Rayne High Athletics the best it can be.
“Along with outlining a clear vision for RHS athletics, you also have the opportunity to join our booster club at this meeting. Maximum participation is key to having a successful booster club. It is our goal to have as many parents and local support as possible helping with the booster club.
“We realize that as parents you have a very busy schedule, but this is a meeting that cannot be overlooked.
“If you have a child who is an athlete at Rayne High, or want to offer support to Rayne High, I strongly encourage you to make every effort to be at this meeting and listen to the direction we as a coaching staff want to take this program.”
Parents, along with individuals who would like assist with the Booster Club or with the Rayne High athletic program in any capacity are urged to attend this important meeting that will influence Rayne High athletics for the future.

Join the fun at Legion’s 100th birthday celebration, Chili Cookoff

Music, events on tap for entire family

RAYNE - Post 77, Unit 77 and Sons of the Legion have finalized plans for the 100th birthday celebration of the American Legion and all are invited to attend.
The event, slated Saturday, March 16, at the Legion Home here, will include a full day of family fun and activities for all.
The day will begin at 10 a.m. during the opening ceremonies. A full color presentation of the flags will also include a flag raising ceremony with live bugle background music. Special guests and dignitaries will also be in attendance to kickoff a full day.
Musical entertainment will be provided inside the Legion Home from noon until 10:30 p.m. by Dylon Aucoin & The Judice Play Boys at noon, Ronnie Matthews & Throw Down at 1:30 p.m., Johnny Sonnier & Cajun Heritage at 3 p.m., Bayou Beats Band at 4:30 p.m., Louisiana Knights at 6 p.m. and Southern Man Doo at 8:30 p.m. with a $5 entry donation (children enter free).
To be held in conjunction with the American Legion’s 100th anniversary is a Chili Cookoff Contest will be held between 7 a.m. and 11 a.m.
Entry fee is $25 per team with a minimum of 2 people per team. The is responsible for all ingredients, pots and burners.
Trophies will be awarded to first and second place finishers, along with bragging rights.
Visitors are welcomed to enjoy a bowl of the chili entries for a $5 fee.
Chili Cookoff applications are available at the Legion Home in Rayne, call 334-4774 for additional information or contact Mike Pastor at 446-7673 for entry forms.
Among other events to be enjoyed for the 100th birthday celebration include fun jumps, face painting, obstacle course fun jump, pony rides, unicorn photos and balloon figures for the youngsters.
A variety of fun for the entire family will be enjoyed by all in attendance, including an antique tractor show.
Adult beverages, soft drinks and water will be available. No ice chests or outside drinks will be allowed.
In addition to the chili cook-off purchases, hamburgers and hotdogs will be available for purchase from the Ladies Auxiliary of Unit 77, in addition to commemorative t-shirts.
Sponsorships available for purchase for businesses, groups, or individuals. Please contact Terry Broussard at 781-0515 Mike Pastor at 446-7673 or Keith Fontenot at 458-8322 for more information regarding sponsorships.
The centennial celebration is being held to bring all members of the military together, along with the public’s appreciation of our nation’s military.

Chamber officers, board installed at annual Business Appreciation Banquet

Five distinguished citizens honored with awards

RAYNE - Mardi Gras was in the air Thursday, Feb. 28, as “Chamber Mambo” was the theme of the sixth annual Business Appreciation Banquet held by the Rayne Chamber of Commerce at the Civic Center with the City of Rayne as co-sponsor.
New board members and officers began their 2019-2020 term during ceremonies as the Chamber will continued efforts to serve the business community.
Incoming president Jeremy Lavergne will lead the new slate of officers of the Chamber board, entering his fifth year as a board member.
Suzette Leonards will continue serving the board as vice president as she enters her fifth year serving the board.
Last year’s secretary, Brian Mouton, will continue in that capacity during his fifth year as a board member.
Tiffany Thibodeaux begins another year as the Chamber’s treasurer continuing her service to the board in her seventh year.
Beverly Rayon will begin her twenty-third year on the board as the new member-at-large.
Other returning board members include Cynthia Oliver and Ricky Bonin, along with immediate past president Nikki Link as she begins her eleventh year as a board member with the last three as president.
Three new board members were welcomed and installed Thursday evening, including Michele Veillon, Marietta Sikat and Crystal Underwood.
Fran Bihm returns for her sixth year as the Chamber’s executive director.
A number of awards also were presented during the night’s activities, including:
• Outstanding Business Persons of the Year (tie) Gabe’s Cajun Foods and Super 1 Foods;
• Outstanding Employee of the Year to Barbara Richard (nominated by the administrative staff of The Ellington);
• Humanitarian of the Year to Martha Royer (nominated by Cynthia Oliver); and
• Chamber Member of the Year to Bayou Silkscreening (nominated by Chamber Board).
Bihm announced the “Best Decorated Table” award — $50 in Chamber Cash — to Tractor Supply.
State Rep. John Stefanski was master of ceremonies for the “Chamber Mambo” Banquet, who acknowledged a number of special guests and parish dignitaries in attendance.
Also seated at the head table were Mayor Charles “Chuck” Robichaux, Link, Bihm, Rayne City Judge Jim Cunningham who administered the oath of office to the board members; and Deacon Barry LeBlanc and wife Josette.
Mayor Charles “Chuck” Robichaux presented an official welcome from the city, in addition to a number of projects the city and Chamber has joined forces to complete during the past year.
Robichaux also announced a number of projects in the works by the city administration and city employees.
Link extended a “Chamber welcome” as outgoing president and recognized all who have assisted the Chamber throughout her three years as president, “A busy, yet productive and fulfilling time for our community.”
Link congratulated the outgoing board on a job well done, and also congratulated the incoming officers and new board members, noting, “I have no doubt you will do great things for our members and our city.”
Incoming president Jeremy Lavergne was humbled to be elected as president and pledged to all Chamber members that “we are here for you.”
Lavergne acknowledged his continue work for the annual Frog Festival which he has been involved with for the past five years, chairing the last two years.
“The festival is not only a celebration of our culture that we must keep alive, but a major event that generates business in our city in regards to restaurants, hotels, grocery stores and gas stations to name a few.
“Our top priorities the Chamber will continue to promote for Rayne are the Farmers Market, Mardi Gras Ball, Parade and After-Party, First Responders Breakfast, OST Day Celebration, and Scholarships for Rayne High and Notre Dame graduates.”
Lavergne also noted the Chamber’s continued work on the Chamber membership retention and growth, economic development, business services, civic beautification and tourism.”
Boys Scout Troop 61 presented the Colors, while members of the Rayne Lions Club and the Rotary Club of Rayne assisted with the cash bar and the service of a sit-down meal.

Parish Foods has a little ‘dip’, a little ‘dat’

Local ‘Dat Dip’ creator enlarging operations with Rayne processing plant

RAYNE - We’ve all been there, at least those of us who eat boiled crawfish. Thoughout the extensive process of finally getting those delicious mudbugs on the table and ready to eat, you’re missing that one thing — that perfect dip.
“The idea seemed so simple when it dawned on me,” said Blaine Gary, owner/operator of Parish Foods. “It seemed so simple, but hadn’t been done yet.”
Yes, you guessed it — that creamy and delicious dip to compliment that perfect bite of a crawfish tail.
“I think everyone who sits down to enjoy a crawfish boil makes dip,” Gary continued. “So, that’s what I did. I mixed up batches, made adjustments, and eventually ended up with a good product in a squeeze bottle.
“I was still working full-time and decided to give it a try part-time in 2010 with a little 16’ x 16’ building I pulled next to my parents’ house.
“We mixed and packaged some batches, filling bottles with a pitcher I borrowed from my mom’s kitchen,” he explained, smiling as he thinks back to eight years ago. “I hit the road one day with the intent of not coming home until every bottle was sold.
“I can honestly say that it didn’t take too long before every jar was sold. Everyone I spoke to were impressed with the packaging and I had more stores wanting it than not.
“Then I thought, I might have something here.”
From that time on, the wheels have not stopped turning — the wheels on the road and in his head.
“We’ve come a long way,” Gary continued from his new location one mile north of Interstate 10 on Highway 35. “We’re about to close the paperwork on this building. It’s kinda surreal how far we’ve come from that little building to this.”
“This” is the 17,000-square-foot processing plant formerly occupied by l’Ecrevisse. The larger building was needed due to additional orders from large stores, including Walmart.
“We moved to a Lafayette location for a few years, but we outgrew that, too. That brought us here.”
Not only does Gary bottle and ship his original three “Dat Dip” sauces (Cajun Boy, Lemon and Garlic), he’s also proud of additional creations he has produced including a barbeque sauce, “Troux Cajun.”
“It has a sweet, but tangy taste, like a cross between Jack’s and Sweet Baby Ray,” said Gary. “So far, it’s going well in all the sizes available.”
Like the original Dat Dip dipping sauce and other available items, Gary provides an array of sizes, from 2-ounce sealed cups to gallon jugs.
“Whatever the customer needs, we’ll package it for them.”
You name it, Parish Foods provides it for their customers, including dipping sauce, barbeque sauce, choux, beverages, frozen “ice bites,” seasoning mixes — and they can provide it in whatever size needed.
“Before we existed, these companies basically had to make their own items and ship them, which is very expensive,” Gary said of the companies Parish Foods now services.
“Actually, many companies were not companies until they came to us. We pretty much helped them from the bottom up.
“They, the company, call us, order what they need and how many, and we take care of the order. All they provide is the label. When they pick it up, it’s in a box ready to go.
“The bulk of our business right now is sauces and the wet products, but we’re slowing getting into doing different seasonings, blends, fish fry and dry seafood boil. We’ll get more into that next year. I’m more interested in bulk when we get into that aspect.
“Actually, we are about to come out with three new Bloody Marys, a cocktail sauce that we’re waiting on labels for right now, and a couple other new items I’m looking forward to.
“We have a lot of new projects that we’re about to get started with. Things are looking pretty good now.”

Wolves fall in first round of 4-A state basketball playoffs

During a first-round match-up of the 4-A State Basketball Playoffs on Friday, Feb. 22, in Napoleonville, the #19-ranked Rayne High Wolves met #14-ranked Assumption High.
Two teams, right in the middle of the bracket, in the thick of things just trying to advance in the 2018-2019 playoffs.
Once the contest was completed, fouls and three-pointers included, the Mustangs had garnered a 78-60 win over the Wolves, seeing Rayne High’s hopes dashed in the first round of action.
“We showed a steady improved all season,” the RHS coaching staff.
“The kids saw what, as coaches, we were trying enforce, play together as a team and things will come together as a whole. They realized the saying teamwork pays is true. We proved it this season.
“Their improved attitude and teamwork kept us in the hunt, especially in district play.
“We eyed a Top 28 finish but fell a little short. But look how far we’ve come from the first few games? There’s no comparison
“We had doubts in the beginning, but they believed they could compete with the best. That’s just what they did, competed in one of the toughest districts in the state.”
Leading scorers in the ballgame was Leon Smith with 21 points, followed by Dylan Menard with nine, eight by Jamarcus Richard, Lance Smith had seven, Kaleb Colomb with six and five by Antonio Cormier.

RHS Teen Scene February honorees

Rayne High’s monthly announcement of the school’s “Teacher and Students of the Month” is published each month in the Teen Scene section of The Rayne Acadian-Tribune.
Students are selected by members of the faculty and are recognized for their character, leadership, contribution to RHS, and academic performance.
Each student/teacher is rewarded the following: a care package that includes goody bag with special treats, a student/teacher of month t-shirt, exposure in the local newspaper, and a free luncheon with administrators prepared by the Rayne High School Pro-Start students.
Rayne High School’s February “Teacher of the Month” is John Provost, an instructor of chemistry, chemistry honors and physics.
The February “Students of the Month” are: Senior - Kye Price; Junior - Mason Lockwood; Sophomore - Kaysi Pabum; and Freshman - Devyn Washington.

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