Arlen Benny Cenac, Jr.

Louisiana Businessman, Philanthropist and Nature Lover

Louisiana Seafood Seasons

Want to know when your favorite fresh Louisiana seafood is available all year round? Here are the dates, furnished by the Louisiana Seafood Promotion & Marketing Board, a program created by the state of Louisiana in 1984, in support of the Louisiana commercial fisheries industry.

Available year round, the warmer months being more plentiful, the colder months being a little more scarce with March historically being the month crab is least available.

Live crawfish can be found from November to July, but are most prevalent during May through June.  Packaged tail meat can be found at retailers year-round.  Be certain to verify the country of origin labeling – some imported crawfish have high levels of antibiotic residues and other substances banned from use in the United States.  To be on the safe side always look for Louisiana crawfish.

Louisiana oysters are largest during the cooler months – the oyster builds up glycogen as an insulating blanket which yields a larger oyster. Oysters are available year round in Louisiana so you will never have to go without.  Visit our Seafood Finder to find suppliers, many have shipping options as well.

Because shrimp freeze extremely well, product is available year-round.
*White shrimp are caught fresh April through December.
*Brown shrimp are caught fresh April through February.

All year

Farm-raised alligator meat is available all year round, prevalence depends largely on their size and market demand for their hides. Farm-raised meat may be slightly more expensive since it is produced from younger, smaller animals. Louisiana’s wild alligator season takes place in September.  Moderate amounts of fresh meat are available in months other than September from seafood dealers handling meat produced by alligator farms and from wild alligators harvested under the nuisance Alligator control program.

For more information on Louisiana Seafood, how to buy Louisiana Seafood , how to prepare Louisiana Seafood,  how to eat Louisiana Seafood and muich more, visit

Louisiana Seafood Seasons | Eat Drink NOLA – New Orleans Restaurants – New Orleans Bars – New Orleans Food and Spirits.

via Louisiana Seafood Seasons .

If you liked this post, you can follow me on Twitter @ArlenBennyCenac
Arlen Benny Cenac, Jr.

The Winners Of The 2015 National Geographic Traveler Photo Contest

The results are in for this year’s National Geographic Traveler Photo Contest, and the photos are truly exceptional. They were selected from more than 17,000 global entries in the categories Travel Portraits, Outdoor Scenes, Sense of Place and Spontaneous Moments.

Anuar Patjane Floriuk won first prize for his underwater shot of divers swimming close to a humpback whale near Roca Partida, an island off of the western coast of Mexico. The grand prize is an eight-day National Geographic Photo Expedition to Costa Rica and the Panama Canal for two.

“The photo wasn’t planned,” said Floriuk, from Tehuacán, Puebla, Mexico. “I was taking photos near the head of the whale, and all of a sudden she began to swim toward the rest of the diving team. The divers gave the whale and her calf space, and I just clicked at the moment when the flow and composition seemed right.”

The competition is in its 27th year, and both amateur and professional photographers are eligible to submit photos.

More info: (h/t: modernmet)

First Place Winner: Whale Whisperers

Diving with a humpback whale and her newborn calf while they cruise around Roca Partida in the Revillagigedo, Mexico. (Image credits: Anuar Patjane)

Second Place Winner: Gravel Workmen

This gravel-crush working place remains full of dust and sand. Three gravel workmen are looking through the window glass at their working place. Chittagong, Bangladesh. (Image credits: Faisal Azim)

Third Place Winner: Camel Ardah

Camel Ardah, as it is called in Oman, is one of the traditional styles of camel racing between two camels controlled by expert men. The faster camel is the loser so they must be running at the same speed level in the same track. The main purpose of Ardah is to show the beauty and strength of the Arabian camels and the riders’ skills. (Image credits: Ahmed Al Toqi)

Merit Winner: A Night at Deadvlei

The night before returning to Windhoek, we spent several hours at Deadvlei. The moon was bright enough to illuminate the sand dunes in the distance, but the skies were still dark enough to clearly see the Milky Way and Magellanic Clouds. (Image credits: Beth McCarley)

Merit Winner: Catching a Duck

Two boys are trying to catch a duck at the stream of the waterfall. Nong Khai Province, Thailand. (Image credits: Sarah Wouters)

Merit Winner: Romania, Land of Fairy Tales

White frost over Pestera village. (Image credits: Eduard Gutescu)

Merit Winner: Highlanders

Traditional haymaking in Poland. Many people continue to use the scythe and pitchfork to sort the hay. (Image credits: Bartłomiej Jurecki)

Merit Winner: White Rhinos

The night before this photo, we tried all day to get a good photo of the endangered white rhino. Skulking through the grass carefully, trying to stay 30 feet away to be safe, didn’t provide me the photo I was hoping for. In the morning, however, I woke up to all three rhinos grazing in front of me. Ziwa Rhino Sanctuary, Uganda. (Image credits: Stefane Berube)

Merit Winner: Kushti, Indian Wrestling

Kushti is the traditional form of Indian wrestling. Wearing only a well-adjusted loincloth, wrestlers enter a pit made of clay, often mixed with salt, lemon, and ghee. At the end of a workout, wrestlers rest against the walls of the arena, covering their heads and bodies with earth to soak up any perspiration and avoid catching cold. (Image credits: Alain Schroeder)

Merit Winner: Sauna in the Sky

A sauna at 2,800 meters high in the heart of Dolomites. Monte Lagazuoi, Cortina, eastern Italian Alps. (Image credits: Stefano Zardini)

by Dainius

via The Winners Of The 2015 National Geographic Traveler Photo Contest | Bored Panda.

If you like this post, you can follow me on Twitter @ArlenBennyCenac

Arlen Benny Cenac, Jr.

The Winners Of The 2015 National Geographic Traveler Photo Contest | Benny Cenac – Travel.

Why Wine Bottles Come in Different Shapes 

Have you ever wondered why wine bottles come in different shapes? Here’s a very interesting article about the history behind the bottle.


This post originally appeared on VinePair. If you love wine, beer and spirits, but hate pretension, you’ll love reading VinePair.

Wine bottles come in all shapes and sizes, from tall and slender to short and stout. And while the bottle shape doesn’t make a difference in terms of impacting the wine’s flavor, the bottle chosen does often represent a good amount of history and tradition that reflects back to where the wine is made.

While there are hundreds of different bottle shapes, most winemakers choose to go with one of these three: the Bordeaux Bottle, the Burgundy Bottle and the Alsace/Mosel Bottle. Here’s an easy explanation of how each came to be:

The Burgundy Bottle

burgundy bottle

The first bottle of the big three to become ubiquitous was the Burgundy Bottle. Invented sometime in the nineteenth century, it is thought that the bottle’s curved sides exist simply because this design was easier for glassmakers to create. Following the bottle’s creation, Burgundy producers – the people responsible for making the first wines out of Chardonnay and Pinot Noir – began using the vessels to bottle their red and white Burgundies. Within a few decades, the bottle became ubiquitous as the bottle used to house good Pinot and Chardonnay, and as these two very popular grapes spread across the world, so did the Burgundy bottle. Nowadays, most red wines with a flavor profile similar to Pinot Noir – light, bright, and complex – such as Nebbiolo, Gamay and Etna Rosso can be also be found in this style bottle. If you find a white wine inside a Burgundian bottle, traditionally it was a good indication that the white probably saw a bit of oak during the aging process, but with unoaked Chardonnay now becoming a thing, that’s not always the case.

The Bordeaux Bottle

The Bordeaux Bottle

Not to be outdone, almost immediately following the creation of the Burgundy bottle came the famous Bordeaux variety. Housing the two most popular red wines in the world, Cabernet Sauvignon and Merlot, this bottle immediately became the most used among winemakers the world over. What sets the Bordeaux bottle apart from the Burgundy bottle is the bottle’s distinctive shoulders. Most believe these shoulders were created in order to catch the sediment that could often accumulate in old Bordeaux while the bottle was being decanted. However, it hasn’t been confirmed that this is the actual reason the Bordeaux bottle has its distinctive shoulders; many also believe the design could have been simply to set the bottle apart from its Burgundian cousin.

The Alsatian/Mosel Bottle

The Riesling Bottle

Finally the Alsatian/Mosel bottle came into existence shortly after Bordeaux. Originally created for storing Riesling – both dry and sweet – the bottle can now be seen housing similar wines such as Gewurztraminer. These bottles are much more delicate than their Burgundy and Bordeaux counterparts and it’s thought this is the case because the main transportation route for these wines was the Rhine river, which meant smaller river ships meaning the bottles needed to be slender in order to fit as many as possible inside the hull. And given that transportation was occurring on a river, the bottles could be more delicate as it was a much gentler voyage than on the high seas where Burgundy and Bordeaux wines often found themselves floating off to Great Britain.

Regardless of what shape bottle in which your wine happens to come, the most beneficial aspect of all three of these bottle designs is that they allow the bottles to be stored on their side, causing the wine to make contact with the cork, and ensuring a perfect oxygen free seal.

Why Wine Bottles Come in Different Shapes | VinePair.

via Why Wine Bottles Come in Different Shapes | VinePair.

If you like this post, you can follow me on Twitter @ArlenBennyCenac

Arlen Benny Cenac, Jr.


Why Wine Bottles Come in Different Shapes  | Arlen Benny Cenac – In My Kitchen.

Eagle takes down Drone

This is the last thing you’ll see if you fly your drone too close to an Eagle.


via Eagle takes down Drone.


If you like this post, you can follow me on Twitter @ArlenBennyCenac

Arlen Benny Cenac, Jr.



Eagle takes down Drone | Benny Cenac – Louisiana Sportsman.

GoPro Crabs

If you liked this post, you can follow me on Twitter @ArlenBennyCenac
Arlen Benny Cenac, Jr.

Sharks aren’t the only thing you need to watch for at the beach!

Alligator at South Carolina beach


PHOTO: A seven foot alligator was caught on the beach, July 2, 2015, at Pawleys Island, South Carolina.


A 7 foot alligator was caught swimming along the shore of crowded South Carolina beach this week.  It may sound unusual, but this is the second time this summer that an alligator had to be removed from the ocean’s current.

If you liked this post, you can follow me on Twitter @ArlenBennyCenac
Arlen Benny Cenac, Jr.



Sharks aren’t the only thing you need to watch for at the beach!.

2015 Louisiana dove season set by commission

In 2014, the Louisiana Wildlife and Fisheries Commission moved the dove-season opener from noon to a half hour before sunrise. For the most part, dove hunters loved the change, so the board on Thursday elected to do the same for the 2015-16 season.

Dove management in the state is divided into two zones, and both will open at the break of day on Sept. 5. The North Zone will remain open until Sept. 27, while the South Zone will close on Sept. 13. The North Zone season will also run from Oct. 10-Nov. 8 and Dec. 10-Jan. 15. Hunting in the South Zone will be allowed Oct. 10-Dec. 1 and Dec. 19-Jan. 15.

Legal species in both zones include mourning, white-winged, Eurasian collared and ringed turtle doves. Daily bag limit, in aggregate, is 15 doves, and possession limit is 45. If a fully feathered wing and head remain attached to the carcass of each Eurasian-collared and ringed turtle dove, however, there is no bag limit on these species. Only fully dressed Eurasian-collared and ringed turtle doves are counted in the bag and possession limits.

Most wildlife management areas will not follow the earlier opening time during the season’s first weekend. Hunters there will not be able to target doves until noon.

An exception is Elbow Slough WMA, where the season will open a half hour before sunrise, like most of the rest of the state.

The reason, according to Department of Wildlife and Fisheries biologist Jeff Duguay, is because hunter success plummeted on the Rapides Parish WMA last season when the opening time was noon.

“Many birds were already harvested in surrounding fields by the time it opened, plus there was some scattering of the remaining doves,” Duguay told the commission Thursday.

Hunters averaged only 1.3 doves each on the normally productive WMA, Duguay said.

The following boundary divides the dove season zones: Beginning at the Texas-Louisiana border on La. Hwy. 12; thence east along La. Hwy. 12 to its intersection with U.S. Hwy. 190; thence east along U.S. Hwy. 190 to its intersection with Interstate 12; thence east along I-12 to its intersection with Interstate 10; then east along I-10 to the Mississippi state line.

The U.S. Fish and Wildlife Service must approve Louisiana’s dove-season dates before they become official, but that’s usually a formality.

via 2015 Louisiana dove season set by commission |


If you liked this post, you can follow me on Twitter @ArlenBennyCenac
Arlen Benny Cenac, Jr.



2015 Louisiana dove season set by commission.

The Hanging Coffins of the Ignot

The hanging coffins

Located in the Northern Luzon Province in the Phillipines lies the city of Sagada. For over 2,000 years, the indigenous Igorot tribe have practiced the unique funeral tradition of hanging coffins from a cliff deep in the dark gorge of Echo Valley.

The Igorots religious practice of the aerial coffins is thought to bring the dead closer to their ancestral spirits.  It also protected their loved ones bodies from being disturbed by headhunters of nearby tribes.  Practiced until the 1970’s, headhunters would seek revenge and display courage by collecting the heads of their rivals. A successful headhunter would often be commended and receive a distinguishing tattoo for their efforts.

The coffins, which are smaller than the traditional size, enclose the deceased who are buried in a fetal position. It is the belief of the tribe that people should leave the world the same manner that they were born.

Photo by: Madeline Deaton

via The Hanging Coffins of the Igorot: Photos : Discovery News.

If you liked this post, you can follow me on Twitter @ArlenBennyCenac
Arlen Benny Cenac, Jr.

Abandoned Chinese Fishing Village Being Swallowed By Nature

Amidst the 400 islands near China’s Yangtze river, lies the lost fishing village of Goqui. Once a thriving community, the city has long since been abandoned and is slowly being reclaimed by nature.  Enjoy these hauntingly beautiful pictures taken by photographer Tang Yuhong.

If you liked this post, you can follow me on Twitter @ArlenBennyCenac
Arlen Benny Cenac, Jr.

via Abandoned Chinese Fishing Village Being Swallowed By Nature | Bored Panda.

Huge Great White Shark!


A diver gets up close and personal with what could be the largest great white shark ever seen.  Filmed in Guadalupe Island, Mexico, a seasonal home to great whites, the newly released 2013 video shows the curious female investigating a diver’s roofless cage. It is estimated that enormous animal, nicknamed “Deep Blue”, is twenty-plus feet long and may be 50 years old.


If you liked this post, you can follow me on Twitter @ArlenBennyCenac
Arlen Benny Cenac, Jr.



Huge Great White Shark!.

50 Of The World’s Most Breathtaking Restaurant Views

If you like to travel, these are some of the most beautiful views from restaurants around the world. Have you visited any of these?


Even the most amazing food in the world wouldn’t have quite the same clout if you were forced to eat it while staring at a brick wall.  A restaurant with a view can take a dining experience from mediocre to magnificent: giving it that lift that makes it a life-long memorable meal. Whether you’re looking out over a city’s silhouette, the glittering coastline or acres of rolling countryside, check out some of the world’s best restaurants with views, for memories that last long after your plate is cleared.

Asiate – New York, USA



Photo by Asiate

Dasheene – St. Lucia, West Indies



Photo by Ladera Resort

Ristorante Grotta Palazzese – Puglia, Italy



Photo by Grotta Palazzese

Skyline Restaurant – Queenstown, New Zealand


skyline-restaurant-queenstown-new-zealand (1)

Photo by Skyline

Caldera – Santorini, Greece


caldera-volcano-view-restaurant (1)

Photo by Volcano View

Ithaa Undersea Restaurant – Rangali Island, Maldives


ithaa-undersea-restaurant (1)

Photo by Conrad Resorts

Elements – Scotsdale, USA



Photo by Sanctuary Resort

Le Panoramic – Chamonix, France



Photo by Chamonix

La View – Ubud, Bali



Photo by Kupu Kupu Barong

Sierra Mar – California, USA



Photo by Post Ranch Inn

Torre d’Alta Mar – Barcelona, Spain



Photo by Torre d’Alta Mar

Le Grand Canyon du Verdon – Aiguines, France


le-grand-canyon-du-verdon (1)

Photo by Logis

Eagles Eye – Golden, Canada


eagles-eye-restaurant (1)

Photo by Kicking Horse Mountain Resort

Piz Gloria – Mürren, Switzerland


piz-gloria-restaurant (1)

Photo by Swiss Skyline

El Farallón – Cabo San Lucas, Mexico


el-farallon-beach-restaurant-cabo-san-lucas (1)

Photo by Capella Hotels

Tosca – Kowloon, Hong Kong


tosca-restaurant (1)

Photo by The Ritz Carlton

Different Pointe of View – Phoenix, USA


different-pointe-of-view-phoenix (1)

Photo by Pointe Hilton

Le Jules Verne – Paris, France


le-jules-verne (1)

Photo by Le Jules Verne

Soho House – West Hollywood, USA



Photo by Soho House

The Grotto – Krabi, Thailand



Photo by Rayavadee

Sirocco – Bangkok, Thailand



Photo by Lebua

Crater Lodge – Ngorongoro Conservation Area, Tanzania



Photo by Ngorongoro Crater Lodge

Adronis – Santorini, Greece



Photo by Adronis

360: The Restaurant at the CN Tower – Ontario, Canada



Photo by CN Tower

Ali Barbour’s Cave Restaurant – Diani Beach, Kenya



Photo by Ali Barbour’s

Canlis – Seattle, USA


canlis-seattle (1)

Photo by Canlis

Le Café du Jardin – Eze, France



Photo by La Chevre d’Or

Sydney Tower Buffet – Sydney, Australia



Photo by Trippas White Group

Fangweng – Yichang, China



Photo by China Tour Online

WP24 by Wolfgang Puck – Los Angeles, USA



Photo by Wolfgang Puck Group

Panorama Alm – Mauterndorf, Austria


panorama-alm-restaurant-austria (1)

Photo by Peter Schlitter

Labassin Waterfalls Restaurant – San Pablo City, Philippines



Photo by Villa Escudero

The View – San Francisco, USA



Photo by Marriott

Pierchic – Dubai, UAE



Photo by Jumeirah

Hutong – London, England



Photo by Paul Winch-Furness

Topaz – Istanbul, Turkey


topaz (1)

Photo by Topaz

Hotel Edelweiss – Mürren, Switzerland



Photo via Mind_Virus, Reddit

Sky Restaurant 634 – Tokyo, Japan



Photo by Sky Restaurant 634

Al Mahara – Dubai, UAE


al-mahara-restaurant (1)

Photo by Jumeirah

Robert – New York, USA


robert-nyc (1)

Photo by Robert NYC

Baan Rim Pa – Phuket, Thailand


baan-rim-pa (1)

Photo by Baan Rim Pa

Felix – Kowloon, Hong Kong



Photo by The Peninsula

La Pergola – Rome, Italy



Photo by Rome Cavalieri

Maiden’s Tower – Istanbul, Turkey



Photo by Wikipedia Commons

Kuklos – Leipzig, Switzerland


Photo by My Switzerland

Ristorante La Sponda – Positano, Italy



Photo by Le Sirenuse

The Signature Room at the 95th – Chicago, USA


the-signature-room-at-the-95th (1)

Photo by Scott Thompson

Two Oceans – Cape Point, South Africa


two-oceans-restaurant-cape-point (1)

Photo by Two Oceans

Duck & Waffle – London, England


duck-and-waffle-london (1)

Photo by Duck & Waffle

The Rock – Zanzibar, Tanzania


the-rock-zanzibar (1)

Photo by The Rock Zanzibar

Altitude at Shangri-La – Sydney, Australia


altitude-restaurant-shangri-la-sydney (1)

Photo by Shangri-La

Nautika – Dubrovnik, Croatia


atlas-club-nautika-dubrovnik-croatia (1)

Photo by Nautika

at.mosphere – Dubai, UAE


atmosphere-dubai-worlds-highest-restaurant (1)

Photo by at.mosphere

Written by Rob Rebelo of NextShark || Editors note: This post appeared originally on


via 50 Of The World’s Most Breathtaking Restaurant Views.


If you liked this post, you can follow me on Twitter @ArlenBennyCenac
Arlen Benny Cenac, Jr.



50 Of The World’s Most Breathtaking Restaurant Views | Benny Cenac – Travel.

Starbucks and ASU Expand College Achievement Plan – Full Tuition Coverage

If you are like most college students looking for ways to help pay for your education debt, it may be easier than you think.  Have you ever thought about working for Starbucks? Starbucks has announced that it has expanded it’s Starbucks College Achievement Program, first introduced in 2014. Now, available to all qualified part-time and full-time employees, Starbucks will offer 100 percent tuition coverage for over 49 online degrees from Arizona State University (ASU). Better yet, there is no obligation to Starbucks after you have obtained your degree.


The expanded Starbucks College Achievement Plan will be offered to more than 140,000 full-time and part-time partners (employees) and will also provide a remarkable additional benefit to the 10,000 Opportunity Youth Starbucks has committed to hire

Full tuition coverage is now available for all four years of college with access to 49 online degree programs, with no commitment to stay with Starbucks post-graduation

Nearly 2,000 partners successfully enrolled to date, Starbucks commits to at least 25,000 graduates by 2025.  Over ten years, Starbucks estimated investment could reach up to $250 million or more

SEATTLE and TEMPE, ARIZ.; April 6, 2015 – Starbucks Corporation (NASDAQ: SBUX) and Arizona State University (ASU) today announced that Starbucks College Achievement Plan, first introduced in June 2014, will now offer 100 percent tuition coverage for every eligible U.S. Starbucks partner (employee). As part of its commitment to redefine the role and responsibility of a public company, Starbucks developed this program in partnership with ASU to create additional pathways to opportunity for its partners. Full tuition coverage was previously available to juniors and seniors, but now all eligible part-time or full-time partners can apply for and complete all four years of a bachelor’s degree through ASU’s top-ranked online degree program. In addition to partners receiving full tuition coverage, the company is offering faster tuition reimbursement – now at the end of each semester.

“Everyone deserves a chance at the American dream,” said Howard Schultz, chairman and ceo of Starbucks. “The unfortunate reality is that too many Americans can no longer afford a college degree, particularly disadvantaged young people, and others are saddled with burdensome education debt. By giving our partners access to four years of full tuition coverage, we will provide them a critical tool for lifelong opportunity. We’re stronger as a nation when everyone is afforded a pathway to success.”

Nearly 2,000 Starbucks partners have already enrolled in the program, and this significant expansion will offer a top-notch education to all full-time and part-time partners, with the opportunity to choose from 49 undergraduate degree programs through ASU Online. The company will invest up to $250 million or more to help at least 25,000 partners graduate by 2025.

Over the next three years, Starbucks has also committed to hiring 10,000 “Opportunity Youth,” a population of nearly six million disconnected youth between the ages of 16 and 24 who are not working or in school. With the right skills and training, Starbucks believes Opportunity Youth represent a huge, untapped talent pool for American businesses, and through employment and access to higher education, hopes to help create a sustainable future for these young Americans.

“The College Achievement Plan has been a powerful demonstration of what is possible when an enlightened and innovative corporation joins forces with a forward-thinking research university,” said ASU President Michael Crow. “This program is a clear expression of Starbucks commitment to its partners and ASU’s continuing mission to provide access to higher education to all qualified students.”

United States Secretary of Education, Arne Duncan, looks to this innovative model from Starbucks and ASU as an example for other industries and businesses. “Howard Schultz and Arizona State University President Michael Crow continue to do incredible work together,” said Secretary Duncan. “Today’s announcement from Starbucks and ASU is another win for students.  Partnerships like this one show how innovative strategies can expand access to college for thousands of students.  I hope more institutions and companies will take their lead to collaborate on ways we can all do more to make higher education more attainable and affordable.”

The value of higher education

There is a clear and demonstrated value of having a college degree, both the opportunity it affords and the measureable impact on earning potential throughout a lifetime.

The disparity between what U.S. college and high school graduates earn has more than doubled in the past 30 years (1). A typical bachelor’s degree recipient can expect to earn 66 percent more (compared with a high-school graduate) over a 40-year career (2).

The benefits are not limited to wages alone. On virtually every measure of economic well-being and career attainment—from personal earnings to job satisfaction to the percentage employed full time—young college graduates are outperforming their peers with less education (3).  And, people with a college degree tend to be healthier, and they exercise more (4).

Those with college educations are even shown to live longer than their peers. Between 1990 and 2008, the life expectancy gap between the most and least educated Americans grew from 13 to 14 years among males and from 8 to 10 years among females. This gap has been widening since the 1960s. At age 25, U.S. adults with a college degree can expect to live nine years longer than those with only a high school diploma (5).

A college education promotes civic and community involvement. An individual with a bachelor’s degree is twice as likely to volunteer as a high school graduate (6), and adults with a higher level of education are twice as likely to vote as those with lower education levels.

College education is crucial to getting a middle-class job – millennials with only a high school degree are more than three times as likely to be unemployed as those with a college degree (7).

The fastest-growing jobs in America all require a college degree. By 2018, 63 percent of all jobs in the economy will require postsecondary education and training beyond high school (8).

As an independent, private foundation, Lumina Foundation is committed to increasing the proportion of Americans with post-secondary credentials, and applauds this innovative program from Starbucks and ASU. “The value of a college degree only continues to increase. But so do the costs of achieving that degree,” said Lumina Foundation President and CEO Jamie Merisotis. “Starbucks is not only recognizing the value of higher education, but is actively addressing the disparity in opportunity to achieve a college degree. By investing directly in their partners, they are also investing in the long-term success of their company and the nation.”

In addition to benefitting the individual, educated and employed individuals have a positive impact on the national economy. Persistent high unemployment among young people adds up to $25 billion a year in uncollected taxes. One unemployed 18-24-year-old costs federal and state governments more than $4,100 a year in forgone tax revenue and benefits received (9). Educating America’s young people and giving them the best opportunity for a sustainable future and continued employment is a benefit to our economy and society.

The benefit for Starbucks partners

Through this innovative collaboration, all benefits-eligible partners in the U.S., including Teavana®, La Boulange®, and Evolution Fresh™ partners, who do not already have a college degree, may choose from 49 undergraduate degree programs taught by ASU’s award-winning faculty such as electrical engineering, education, business and retail management. Partners will have no commitment to remain at the company past graduation. This is in addition to the full comprehensive package of benefits that Starbucks offers to its partners – including healthcare coverage, company stock for eligible partners and 401(k) matching.  Starbucks is one of the only retailers to offer a stock program that includes part-time retail hourly partners.

ASU’s online degree programs offer the highest quality and most flexibility, ensuring the best chances for success in achieving a degree. Each course is fully designed to make the most of online learning, and ASU’s highly-engaged faculty are retrained for effective online teaching. ASU is a leader in employing innovative educational technology to deliver tailored academic support. They also invest in the student support services that are critical to reducing drop-out rates, and are ranked first in student services by US News & World Report. The diplomas ASU awards to online students are identical to their on-campus degrees, and their session-to-session student retention rates and graduation rates are extremely strong.

“I know that there is an entire company standing behind me saying ‘You can do this.’ And that is an incredible feeling,” said Markelle Cullom-Herbison, a three-year Starbucks partner enrolled in ASU Online through the College Achievement Plan. “For me, working at Starbucks is the opportunity for a better future.”

Additional details on this announcement, as well as downloadable photo and video assets – including stories from partners currently enrolled in the College Achievement Plan – are all available on the Starbucks Newsroom

About Starbucks

Since 1971, Starbucks Coffee Company has been committed to ethically sourcing and roasting high-quality arabica coffee. Today, with stores around the globe, the company is the premier roaster and retailer of specialty coffee in the world. Through our unwavering commitment to excellence and our guiding principles, we bring the unique Starbucks Experience to life for every customer through every cup. To share in the experience, please visit us in our stores or online at

About Arizona State University

Arizona State University is one of the nation’s leading public research universities and is ranked among the top 100 universities in the world. Known for innovation and entrepreneurism, ASU has pioneered the model for a New American University with a focus on accessibility and quality education, training students to learn for a lifetime. According to its mission, ASU “will be measured not by who we exclude, but rather by who we include and how they succeed; pursuing research and discovery that benefits the public good; assuming major responsibility for the economic, social, and cultural vitality and health and well-being of the community.”

(1) David H. Autor, Associate Department Head, MIT Department of Economics and author 

(2) U.S. Department of Labor 

(3) Pew Research Center

(4) The College Board 

(5) Center on Society and Health 

(6) Bureau of Labor Statistics, (2015), Volunteering in the United States, 2014 

(7) Baum, S., Jennifer, M., Payea, K., (2013); Bureau of Labor Statistics, Current population, Pew Research Center

(8) Carnevale, Smith and Strohl, “Help Wanted” at 13. full article 

(9) In This Together: The Hidden Cost of Young Adult Unemployment (January 2014)

For more information on this news release, contact us.

If you liked this post, you can follow me on Twitter @ArlenBennyCenac
Arlen Benny Cenac, Jr.


Starbucks and ASU Expand College Achievement Plan Full Tuition Coverage | Starbucks Newsroom.

Research vessel has ‘extremely rare’ encounter off Louisiana coast

Video of a rare encounter with a sperm whale off the Louisiana coast nearly 2,000 feet below the Gulf of Mexico.




via Research vessel has ‘extremely rare’ encounter off Louisiana coa – FOX 8 WVUE New Orleans News, Weather, Sports, Social.


If you liked this post, you can follow me on Twitter @ArlenBennyCenac
Arlen Benny Cenac, Jr.Gul



Research vessel has ‘extremely rare’ encounter off Louisiana coast | Benny Cenac – Louisiana Sportsman.

Diet rice? Scientists have discovered a simple way to cook rice that dramatically cuts the calories

Many cultures, from Chinese to Spanish, use rice as a cheap, filling staple of their cuisine. However, at over 200 calories per cup, the starchy grain may not always be the healthiest choice. This is a very interesting article on how scientists have found a new way to dramatically cut the calories in rice. This simple discovery could eventually affect the way the entire world eats.

Lower calorie rice
Lower calorie rice

Rice, the lifeblood of so many nations’ cuisines, is perhaps the most ubiquitous food in the world. In Asia, where an estimated 90 percent of all rice is consumed, the pillowy grains are part of almost every meal. In the Caribbean, where the starch is often mixed with beans, it’s a staple too. Even here in the United States, where people eat a comparatively modest amount of rice, plenty is still consumed.

Rice is popular because it’s malleableit pairs well with a lot of different kinds of food—and it’s relatively cheap. But like other starch-heavy foods, it has one central flaw: it isn’t that good for you. White rice consumption, in particular, has been linked to a higher risk of diabetes. A cup of the cooked grain carries with it roughly 200 calories, most of which comes in the form of starch, which turns into sugar, and often thereafter body fat.

But what if there were a simple way to tweak rice ever so slightly to make it much healthier?

An undergraduate student at the College of Chemical Sciences in Sri Lanka and his mentor have been tinkering with a new way to cook rice that can reduce its calories by as much as 50 percent and even offer a few other added health benefits. The ingenious method, which at its core is just a simple manipulation of chemistry, involves only a couple easy steps in practice.

“What we did is cook the rice as you normally do, but when the water is boiling, before adding the raw rice, we added coconut oil—about 3 percent of the weight of the rice you’re going to cook,” said Sudhair James, who presented his preliminary research at National Meeting & Exposition of the American Chemical Society (ACS) on Monday. “After it was ready, we let it cool in the refrigerator for about 12 hours. That’s it.”

How does it work?

To understand what’s going on, you need to understand a bit of food chemistry.

Not all starches, as it happens, are created equal. Some, known as digestible starches, take only a little time to digest, are quickly turned into glucose, and then later glycogen. Excess glycogen ends up adding to the size of our guts if we don’t expend enough energy to burn it off. Other starches, meanwhile, called resistant starches, take a long time for the body to process, aren’t converted into glucose or glycogen because we lack the ability to digest them, and add up to fewer calories.

A growing body of research, however, has shown that it might be possible to change the types of starches found in foods by modifying how they are prepared. At the very least, we know that there are observable changes when certain foods are cooked different ways.

Potatoes, for instance, go from having the right kind of starch to the less healthful kind when they are cooked or mashed (sigh, I know). The process of heating and cooling certain vegetables, like peas and sweet potatoes, can also alter the amount of resistant (see: good) starches, according to a 2009 study. And rice, depending on the method of preparation, undergoes observable chemical changes. Most notably, fried rice and pilaf style rice have a greater proportion of resistant starch than the most commonly eaten type, steamed rice, as strange as that might seem.

“If you can reduce the digestible starch in something like steamed rice, you can reduce the calories,” said Dr. Pushparajah Thavarajah, a professor who is supervising the research. “The impact could be huge.”

Understanding this, James and Thavarajva tested eight different recipes on 38 different kinds of rice found in Sri Lanka. What they found is that by adding a lipid (coconut oil in this case, because it’s widely used in Sri Lanka) ahead of cooking the rice, and then cooling the rice immediately after it was done, they were able to drastically change its composition—and for the better.

“The oil interacts with the starch in rice and changes its architecture,” said James. “Chilling the rice then helps foster the conversion of starches. The result is a healthier serving, even when you heat it back up.”

So far they have only measured the chemical outcome of the most effective cooking method for the least healthful of the 38 varieties. But that variety still produced a 10 to 12 percent reduction in calories. “With the better kind, we expect to reduce the calories by as much as 50 to 60 percent,” said James.

Cooking that can change the world

The prospect of lower calorie rice is a big deal. Obesity rates are rising around the world, particularly in the developing world, where people rely more heavily on cheaper food staples. China and India, which are already seeing rising obesity problems, are huge consumers of rice. Rice, of course, is not the sole cause of weight gain. But reducing the amount of calories in a cup of rice by even as little as 10 percent could have an enormous impact for future generations.

“Obesity has been a problem in the United States for some time,” said Thavarajah. “But it’s becoming a problem in Asia, too. People are eating larger and larger portions of rice, which isn’t good.”

The researchers still have to test the remaining varieties of rice, including Suduru Samba, which they believe will produce the largest calorie reduction. They also plan to experiment with oils other than coconut oil, like sunflower oil.

A world where commercially sold rice comes pre-cooked and with much fewer calories might not be that far off. People should already be able to replicate the process at home, although James warns the results might vary depending on the type of rice used. And there’s good reason to believe the chemistry could be applied to many other popular but less-than-healthy foods.

“It’s about more than rice,” said Thavarajah. “I mean, can we do the same thing for bread? That’s the real question here.”

Roberto A. Ferdman

via Scientists have discovered a simple way to cook rice that dramatically cuts the calories – The Washington Post.


If you liked this post, you can follow me on Twitter @ArlenBennyCenac
Arlen Benny Cenac, Jr.



Diet Rice? Scientists have discovered a simple way to cook rice that dramatically cuts the calories | Arlen Benny Cenac – In My Kitchen.

Tony Chachere’s Bloody Mary Biscuits

Tony Chachere' s Bloody Mary Mix
Tony Chachere’s Bloody Mary Mix


Tony Chachere’s has become world-known for it’s Creole spice blend. The company, located in Opelousas, Louisiana, has expanded it’s brand to include dinner mixes, sandwich sauces, marinades, and even their very own Bloody Mary Mix. Here is an original recipe from Jude Tauzin, their test kitchen chef, which uses the Bloody Mary Mix in an unusual way.

Tony Chachere’s Bloody Mary Biscuits


4 cups biscuit mix

1 cup Tony Chachere’s Bloody Mary Mix

1 cup sour cream

1 cup shredded cheddar cheese

1 stick butter



Melt 1/2 stick of butter in sheet pan. Combine Bloody Mary Mix, sour cream, and biscuit mix in mixing bowl. Fold in cheddar cheese. Portion mixture into biscuit-sized dollops on sheet pan, as desired. Butter tops of biscuits with the remaining 1/2 stick of butter. Bake at 475 degrees for 10 minutes, or until golden-brown.


If you liked this post, you can follow me on Twitter @ArlenBennyCenac
Arlen Benny Cenac, Jr.


via Tony Chachere’s Biscuits.


Tony Chachere’s Bloody Mary Biscuits | Arlen Benny Cenac – In My Kitchen.

Massive Swarm Of Sharks Filmed Off Louisiana Coast

As sharks begin their yearly migration from the south, a gam of sharks was filmed near an oil rig 30 miles off the coast Grand Isle.


via Massive Swarm Of Sharks Filmed Off Louisiana Coast.


If you liked this post, you can follow me on Twitter @ArlenBennyCenac
Arlen Benny Cenac, Jr.


Massive Swarm Of Sharks Filmed Off Louisiana Coast | Benny Cenac – Louisiana Sportsman.

Discovery of Enormous Ancient Crocodile That Walked Upright

Carnufex carolinensis Jorge Gonzales by Jorge Gonzales
Carnufex carolinensis Jorge Gonzales

A new scientific study has reported that fossil remains of a large, upright-walking crocodile have been found in Chatham County, North Carolina.  The study, published by Scientific Reports this week, shows that this ancient ancestor of the modern day crocodile was about nine feet long and lived on land. It had ferocious teeth and hunted along side earliest dinosaurs.  It’s razor sharp teeth and supreme hunting ability contributed to what the scientists’ have now nicknamed, “Carnufex carolinensis,” or the “Carolina butcher“.

Fighting for survival among the earliest dinosaurs, the “butcher” roamed Pangea during the late Triassic period. However, a mass extinction 200 million years ago, led to predatory dinosaurs becoming the dominant predator of the time.

From partial unearthed bones of the skull, teeth, ribs, and vertebrae, scientists from North Carolina State University used high resolution scanners to recreate a 3D computer model of the reptile’s skull. The computerized reconstructed skull depicts the found pieces in white, while the gray areas show missing elements which have been constructed from close relatives.

Reconstructed computer model of the skull of Carnufex carolinensis photo by Lindsay Zanno
Reconstructed computer model of the skull of Carnufex carolinensis

If you liked this post, you can follow me on Twitter @ArlenBennyCenac
Arlen Benny Cenac, Jr.

Researchers Discover Enormous Ancient Crocodile That Walked Upright | IFLScience.

Alligator Tire Art

These amazing alligator sculptures by Eric Langert are made from recycled tires. You can see more of his art at

recycled tires, gardening, outdoor living, repurposing upcycling
Alligator sculptures from recycled tires

If you liked this post, you can follow me on Twitter @ArlenBennyCenac
Arlen Benny Cenac, Jr.

Fast Fish Cleaning

This could be the easiest and fastest way to clean fish!

If you liked this post, you can follow me on Twitter @ArlenBennyCenac
Arlen Benny Cenac, Jr.

Fast Fish Cleaning | Benny Cenac – Louisiana Sportsman.

Retired LDWF Alligator Research Pioneer Honored in Lake Charles, LA 

Ted J Award 2014


Ted Joanen, late investigate personality during a Louisiana Department of Wildlife and Fisheries’ (LDWF) Rockefeller Wildlife Refuge, was famous during a Crocodile Specialist Group (CSG) assembly May 26-31 in Lake Charles.

Joanen, a wildlife biologist for over 30 years, was respected with dual superb investigate awards in tolerable use management. His bachelor’s grade alma mater, Southeastern Louisiana University (SELU) in Hammond, presented an enclosed professorship to serve studies in tolerable mire government and charge of wetlands.

Dr. Chris Beachy, conduct of a SELU’s Biology Department presented a $100,000 endowment on interest of a University and benefactors. A commercial from Louisiana State University (LSU), where Joanen finished his master’s degree, determined a “Ted Joanen Outstanding Research Award in Sustainable Marsh Management.”

LSU connoisseur students will be authorized for annual grants to serve studies and investigate focused on mire and tolerable use management. A first account of $30,000 was donated to a connoisseur studies program. Additional contributions can be done to a LSU Alumni Association by Jamie B. Bueche, Accountant, LSU Alumni Association, 3838 West Lakeshore Dr. Baton Rouge, LA 70808.


Retired LDWF Alligator Research Pioneer Honored in Lake Charles, LA | Louisiana News Feed.


If you liked this post, you can follow me on Twitter @ArlenBennyCenac
Arlen Benny Cenac, Jr.


Retired LDWF Alligator Research Pioneer Honored in Lake Charles, LA  | Benny Cenac – Louisiana Sportsman.


Get every new post delivered to your Inbox.

Join 172 other followers

%d bloggers like this: