Brody shares his earliest memories of the meat market, his influential role models, and the invaluable lessons learned from his time in the Marine Corps. Discover the unique challenges and rewards of balancing military service with family traditions.

Sergeant Major Brody J. Bourgeois is a native of Thibodaux, LA and enlisted in the United States Marine Corps on 23 June 2003. He completed recruit training at Marine Corps Recruit Depot Parris Island, SC and then reported to Main Battle Tank Repairer/Technician school in Fort Knox, KY. While there, he was promoted to Private First Class and then meritoriously promoted to Lance Corporal upon graduation as the class leader and the Honor Graduate, obtaining the 2146 MOS (Tank Mechanic). In February 2004, Lance Corporal Bourgeois reported to General Support Maintenance (GSM) Company, 2d Maintenance Battalion, Camp Lejeune, NC as a tank mechanic; and was meritoriously promoted to Corporal in September that same year. Corporal Bourgeois then deployed to Al Taqaddum, Iraq with GSM Detachment, Combat Logistics Regiment 25, 2d Force Service Support Group Forward in support of Operation Iraqi Freedom from February to September 2005. While deployed, Corporal Bourgeois served as the Noncommissioned Officer in Charge (NCOIC) of the Tool Room and Pre-Expendables Bin for the Detachment. Upon his return, he was assigned as the Tool Room NCOIC for GSM Company, 2d Maintenance Bn. In February 2006, he was meritoriously promoted to Sergeant and assigned as Platoon Sergeant for Engines Platoon, GSM Company until June 2007, when he received an honorable discharge from the Active Component and transferred to the Inactive Ready Reserve (IRR). In July 2009, Sergeant Bourgeois transferred to the Selected Marine Corps Reserve, reporting to 4th Marine Aircraft Wing (MAW), Marine Forces Reserve in New Orleans, LA for on-the-job training in the G1 Headquarters (HQ) as an Administrative Clerk with intent to conduct a lateral move. In June 2010, he was promoted to Staff Sergeant and the following year, Staff Sergeant Bourgeois reported to the Intermediate Administrative Specialist Course on Camp Johnson, NC and graduated in July 2011 as a distinguished graduate of class 5-11 with the 0151 MOS (Administrative Specialist). Upon graduation, Staff Sergeant Bourgeois returned to the G1, 4th MAW HQ as the Personnel Chief and Assistant Administrative Chief. In June 2015, he was promoted to Gunnery Sergeant and held multiple assignments as the Command Deck SNCOIC, Administrative Chief, and Company Gunnery Sergeant for 4th MAW HQ until he was selected and frocked to the rank of First Sergeant in April 2018. In May 2018, First Sergeant Bourgeois reported to Headquarters and Service (H&S) Company, Intelligence Support Battalion (ISB), Force Headquarters Group in Mobile, AL as the Company First Sergeant. This Company was later designated as Battlespace Surveillance Company with the realignment of ISB.

In May 2021, First Sergeant Bourgeois was transferred to H&S Company, 1st Battalion, 23d Marines in Houston, TX as the Company First Sergeant, and in August that same year, he was selected to attend the Air Force Senior Noncommissioned Officer Academy at Maxwell Air Force Base in Montgomery, AL and graduated as a “Top 4” Distinguished Graduate of class 21G. In March 2023, he was selected for promotion to Sergeant Major and frocked on 23 April 2023.

On 21 May 2023, Sergeant Major Bourgeois assumed the duties of his current billet as Squadron Sergeant Major of Marine Wing Support Squadron-473, Marine Aircraft Group-41, at Marine Corps Air Station, Miramar, CA. Sergeant Major Bourgeois' personal awards include the Navy and Marine Corps Commendation Medal and Navy and Marine Corps Achievement Medal with gold star in lieu of second award. Sergeant Major Bourgeois works as a butcher of a 4th generation, family-owned Meat Market in Schriever, LA that has been in operation since 1891. Additionally, he holds an Associate of Applied Sciences Degree from Delgado Community College and works as a Physical Therapist Assistant throughout the Terrebonne and Lafourche Parish areas of South Louisiana with a focus on home health and inpatient rehabilitation care.

USMC

In this episode, Shane sits down with Brandon Naquin, the general manager of Spahr's in Downtown Thibodaux, Louisiana. Brandon, a third-generation Bourgeois customer and a graduate of the Chef John Folse Culinary Institute at Nicholls State University, shares his passion for cooking, insights into culinary school, and the importance of customer service in the restaurant industry.

Listen in as Brandon recounts his early memories of Bourgeois Meat Market, discusses the challenges and joys of managing a historic restaurant, and reveals his favorite family recipes. This conversation is a treasure trove of wisdom for future generations in any industry, emphasizing the importance of preserving heritage, building relationships, and mastering one's craft.

Join us as we sit down with Mr. Francis Hebert, who just celebrated his 96th birthday. Born in 1928 in Southwest Louisiana, Francis has lived a life that reads like an epic novel.

His book titled: "Brother Crow and Me" is a memoir of Francis A. Hebert who was born during the Great Depression era and who gives readers a look back at simpler, but harder times. He recounts his own adventures from boyhood, living in the swamps of SW Louisiana, making his way early, hopping freight trains across country, through soldiering with the U.S. Army Air Force, doing construction work, owning a trucking business, and inventing mechanical devices.

Brother Crow and Me

Shane and Beau sit down with Phil Casse, Bourgeois Meat Market's customer service manager and the lead guitarist for the local band (Coma Nights). Phil shares his remarkable journey, starting from his humble beginnings in Thibodaux to becoming an integral part of one of the oldest meat markets in the world. With colorful anecdotes from his days at Chili's, Jimmy John's, Raising Cane's, and the trials and triumphs of opening new stores, Phil's story is one of resilience, passion and dedication.

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Join us as we get a glimpse into the life and legacy of Earl Clement (Born 1939), a man whose stories remind us that every problem has a solution. This is an episode that will leave you inspired, reflective and deeply moved. Earl remembers gettting deliveries to his house from the original "Meat Man", our Great Grandfather, Valerie Jean-Batiste Bourgeois in the 1940's.

Scotty reveals his mission to teach life skills far beyond the mats, sharing insights into his unique approach to training and the profound impact it has on young minds. Meanwhile, Beau and Shane reflect on their own transformative experiences with martial arts and how these lessons apply to their family business.

Discover the hidden layers of jiu-jitsu, the value of hard-earned black belts, and the importance of preserving heritage while adapting to change. Whether you're a seasoned martial artist or just a curious parent, this episode offers a compelling narrative that bridges generations and disciplines.

Martial arts / bjj / jiujitsu /brazilian jiu-jitsu / judo / Butcher / Meat Market / Butchery / Family / Business / Oldest Family Business / Louisiana / Cajun / Thibodaux Louisiana / Schriever / Houma / New Orleans / Baton Rouge / Southern Food / Southern Cooking / Cuisine /Beef Jerky / Boudin / Sausage / Andouille / Pork

Welcome to Episode 3 of the Miracles in Meat Podcast with Nick Lichenstein

Nick's story begins with his grandfather's teachings about the importance of conservation, leading him to a lifelong commitment to preserving wildlife through Ducks Unlimited. He recounts his adventures in the African wilderness, the challenges hunting, and the unforgettable experience of bear hunting with Jim Shockey. Each tale is a testament to the dedication and passion that drive Nick and his family.

But the episode isn't just about hunting. Nick also delves into the origins and operations of Eagle Energy Services, offering insights into the oil and gas industry and the importance of empowering employees. He reflects on the challenges of running a business in a volatile industry and the wisdom passed down from his grandfather (Ron Bartels).

Join us for a compelling narrative that spans generations, continents, and industries, all united by a love for the outdoors and a commitment to preserving our natural heritage.

Butcher / Meat Market / Butchery / Family / Business / Oldest Family Business / Louisiana / Cajun / Thibodaux Louisiana / Schriever / Houma / New Orleans / Baton Rouge / Southern Food / Southern Cooking / Cuisine /Beef Jerky / Boudin / Sausage / Andouille / Pork

Join Shane Thibodaux, a fourth-generation butcher, as he delves deep into the rich history and enduring legacy of Bourgeois Meat Market, a family-run institution that has been serving legendary Cajun flavors since 1891.

In this episode, Shane sits down with his cousin Beau Bourgeois, the current torchbearer of this iconic meat market. From the humble beginnings of their great-grandfather's horse and buggy deliveries to the opening of a second location in 2023, Beau shares the trials, triumphs, and tales that have shaped their journey.

Experience the nostalgia of their childhood memories, the ingenuity behind their old-world techniques, and the passion that drives their commitment to quality and tradition. With stories of family rabbit hunts, hurricane survival, and the challenges of modern expansion, this episode offers a heartfelt glimpse into the resilience and innovation that keeps Bourgeois Meat Market thriving.

Whether you're a fan of Cajun cuisine, a history enthusiast, or simply love a good family story, this episode is a must-listen. Tune in to discover how the spirit of South Louisiana lives on through every cut, every recipe, and every generation.

Butcher / Meat Market / Butchery / Family / Business / Oldest Family Business / Louisiana / Cajun / Thibodaux Louisiana / Schriever / Houma / New Orleans / Baton Rouge / Southern Food / Southern Cooking / Cuisine /Beef Jerky / Boudin / Sausage / Andouille / Pork