Live Capitalized: First Downs to Touchdowns – It’s Football Season

It’s time to unpack the pom poms, jerseys and tailgating recipes because its officially football season. Whether you’ll be cheering on your team in the stadium or kicking back in your armchair at home, we’ve got all your football needs covered.  

  • Wear your team pride for everyone to see. LSU fans should check out local stores like SFT and Tim’s Garage for unique purple and gold pieces. Southern fans should check out Top Choice for an array of options from hats to t-shirts to rain jackets. 
  • If you are headed to the stadium, be sure to check out the rules for entry. Many stadiums only allow very small or clear bags, but have no fear, we’ve got some cute options for you! Check out Geaux Clear Collection for bags you might just want to use year-round. 
  • If you are looking to kick back in the comfort of your home, turn up the heat on your gameday watch party with local brews and bites. We suggest Mid City Craft Wine and Brew for drinks (what’s better than craft wine and beer in one location?!). For good eats (and no cooking on your part involved), we suggest picking up a tailgate package from BRQ. If you’d prefer to serve your own gameday treats, try out these tailgate make-ahead recipes. 

Flavor of the Week: Silky Smooth Shave Ice

Swing in to Southfin Southern Poke to taste the newest concoctions in their lineup of fun food. Southfin is known for playing with different food flavors and their newest dessert menu is no different. The restaurant is offering Hawaiian shave ice in six unique flavors to cater to every taste. Flavors include pineapple mango, dreamsicle, lime mint coconut, salted watermelon, strawberry banana, and coffee Oreo crumble (with coffee sourced directly from Community Coffee).  

If that wasn’t enough to get your taste buds dancing, Southfin is also bringing mochi to the Baton Rouge Area. Mochi is flavored ice cream wrapped in a sweet rice paper, so you can eat it with your hands and you won’t have to worry about it melting! Mochi flavors include traditional versions like strawberry, vanilla, and chocolate, as well as more adventurous flavors like mango, green tea, and black sesame.  

Are you up for the new desserts in town? Tag your treats with #thinkBR for a chance to be featured on our blog. 

Workin’ It: Financial & Accounting Business Analyst

Louisiana State University is seeking a financial and accounting business analyst to join its team. The analyst will serve as an expert or consultant in one of each of the three areas of finance, human resources, and student as they relate to ERP business processes, standard reports and analytics. The business analyst serves as a liaison for the Central Office in regard to informational technology subject matter.   

A bachelor’s degree is required for the position, but master’s degrees are preferred. Candidates with hands on experience analyzing transactional source system data structures are encouraged to apply. For more information on the job visit LSU’s Career Page.  

In the “Workin’ It” section of the newsletter we feature exciting job opportunities and/or professional organizations in the Baton Rouge Area. The positions featured are from companies who are BRAC investors and not necessarily positions at BRAC. For more information about the talent development program or to advertise an open position, email 

My Baton Rouge: The Baton Rouge Chef

Baton Rouge is staking its claim as Louisiana’s up-and-coming culinary capital. Offering more than just traditional Southern cuisine, Baton Rouge chefs and restauranteurs are challenging the status quo by introducing new flavors to the area through international and fusion cuisines. Amongst these chefs slinging out delicious plate after delicious plate is Aimee Tortorich. 

Amy graduated from Baton Rouge’s Louisiana Culinary Institute in 2014 and immediately dove into the region’s food revolution. With inspiration from world travel and a residency in San Diego, Aimee brought fresh ideas to Baton Rouge and knew that fusion cuisine would be her niche. Her newest concept, The Guest Chef, places Aimee in various restaurants around the region to collaborate with local chefs on unique menus. Learn more about how Aimee is spicing up the food culture in Baton Rouge on the BRAC blog 

Innovative cuisine, that’s my Baton Rouge. 

In the “My Baton Rouge” section of the newsletter, we feature people or events that help tell the story of Baton Rouge. To submit an idea, email 

Out on the Town

  • Capital City Seafood Festival, September 1-2, chow down on the best seafood in the Capital Region at this two-day celebration of south Louisiana’s best cuisine 
  • Living History Weekend, September 1-2, experience the USS Kidd through the eyes of living history interpreters of all eras and service branches 
  • PitchBR, September 6, join in on the excitement as three local entrepreneurs pitch their latest innovative ideas to a live audience 
  • Rock N Rowe, September 6, dance along with energetic tunes at Perkins Rowe’s weekly live music event 

For more local events, visit the Life in BR Events Page 

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