Author: Emily Gautreaux

Scuba, Cast, Camp: Explore Every Corner of Dale Hollow Lake

Nestled between the Kentucky-Tennessee border and stretching across Clinton, Cumberland, Overton, and Pickett counties, Dale Hollow Lake offers an escape into nature that few other Southern destinations can match, as per this travel blog guide from Southern Living. This 27,700-acre reservoir delivers serenity in abundance, thanks to its undeveloped shoreline, remarkably clear water, and an atmosphere that feels worlds away from busier lakefront hubs. Formed in 1943 by damming the Obey River, Dale Hollow Lake is not only one of Kentucky’s oldest artificial lakes but also a pioneering project of the U.S. Army Corps of Engineers.

A short two-hour drive northeast of Nashville, transports visitors to a peaceful landscape where glassy waters reflect dense forests and bald eagles soar above the treetops. The lake’s calm surface invites moments of stillness, but it also sets the stage for a wide variety of outdoor pursuits, from paddling and camping to scuba diving and angling.

Fishing is a major draw at Dale Hollow, particularly for smallmouth bass, which thrive in its clean, cool depths. Anglers will also find plentiful largemouth and spotted bass, crappie, muskie, bluegill, and stocked brown trout. Fly fishing enthusiasts especially appreciate the quiet coves and underwater clarity, which allow for a more immersive—and successful—experience. Visit the Dale Hollow Lake Fishing page for more details.

For those eager to dive deeper, quite literally, scuba diving in Dale Hollow is a hidden gem. Thanks to its purity, the lake ranks among the cleanest in the region, making visibility underwater ideal. Beneath the surface lies the submerged remnants of Willow Grove, a town that was flooded when the reservoir was formed. Divers can explore submerged barn foundations, old roads, and even the outline of a schoolhouse—adding a sense of mystery and history to their descent.

Water lovers will also find plenty of ways to explore above the surface. Houseboats are a staple on the lake, and marinas around the shoreline offer rentals for all kinds of watercraft, including pontoon boats, fishing boats, jet skis, and kayaks. Check out the Dale Hollow Lake State Resort Park and Sunset Marina for rental and boating options.

Camping is another standout option at Dale Hollow Lake. Whether pitching a tent or rolling in with an RV, visitors can find welcoming campsites with lakeside views. Popular options include Dale Hollow Dam Campground, Dale Hollow State Park Campground, and the facilities at the State Resort Park.

When it’s time to take a break from the water, hiking and wildlife viewing await nearby. The surrounding trails are ideal for both walkers and horseback riders. Wildlife lovers

will want to keep their eyes on the skies—Dale Hollow boasts the second-highest concentration of bald eagles in Tennessee, according to Tennessee Watchable Wildlife. Spotting one perched above the lake or gliding across the treetops is an unforgettable experience.

Dining around Dale Hollow is as charming and laid-back as the lake itself. Sunset Marina & Resort serves up food from a floating restaurant where you can feed turtles just steps from your table. Over at Mike’s Landing Restaurant, enjoy lakefront views and live music from the outdoor deck. For a change of pace, head west to Celina, Tennessee, a quaint town filled with old-school diners and local cafes. On the east side, the communities of Allons and Livingston offer additional restaurant options that make perfect post-adventure stops.

Whether you’re reeling in a trophy bass, drifting across a glassy cove, exploring underwater ruins, or simply taking in a bald eagle sighting at sunrise, Dale Hollow Lake delivers a kind of natural immersion that stays with you long after you leave. With its blend of historic intrigue, recreational opportunity, and untouched beauty, it remains one of the South’s most underrated lake getaways.

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Blackened Catfish Po’ Boys: A Southern Classic with Bold Flavor and Crisp Slaw

In the heart of Southern cuisine, few sandwiches rival the iconic po’ boy. Traditionally stuffed with fried seafood or roast beef, this Louisiana-born staple has seen countless variations over the decades. One particularly vibrant twist comes in the form of the Blackened Catfish Po’ Boy—a sandwich that brings together smoky, seared fish and cool, tangy slaw for a satisfying balance of flavor and texture. This recipe from Louisiana Cookin’ is made with Napa cabbage, carrots, cucumber, and red onion, this slaw is brightened with fresh cilantro and a sliver of heat from sliced red Anaheim chile pepper. A quick dressing of vinegar, fish sauce, olive oil, and a touch of sugar gives the slaw a tangy punch that pairs beautifully with the smoky catfish. Served on warm, toasted French bread with a generous layer of creamy mayonnaise, the sandwich becomes a perfect mix of spicy, creamy, crunchy, and tender—all the things a good po’ boy should be.

Ingredients:

  • French bread, sliced lengthwise and toasted
  • 4 catfish fillets (6 to 8 ounces each)
  • 1 red Anaheim chile pepper, thinly sliced and seeds removed
  • 3 cups Napa cabbage, thinly sliced
  • 2 cups shredded carrots
  • 2 cups cucumber, julienned
  • ½ cup red onion, thinly sliced
  • ¼ cup fresh cilantro, chopped
  • 1 tablespoon fish sauce
  • 2 tablespoons distilled white vinegar
  • ¼ cup mayonnaise
  • 4 tablespoons olive oil, divided
  • 1 teaspoon sugar
  • ¼ cup blackening seasoning
  • 1 teaspoon kosher salt 

Directions:

  1. In a large mixing bowl, combine the Napa cabbage, shredded carrots, julienned cucumber, red onion, chopped cilantro, and sliced Anaheim chile. This fresh mix forms the crunchy, refreshing base of your slaw.
  2. In a small bowl, whisk together 2 tablespoons of olive oil, the vinegar, fish sauce, sugar, and kosher salt. Once well blended, pour the dressing over the slaw mixture and toss thoroughly to ensure everything is evenly coated. Set aside to let the flavors meld while you cook the fish.
  3. Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. While the skillet heats, coat each catfish fillet generously with blackening seasoning, gently pressing the spices into the fish to help them adhere.
  4. Carefully place the fillets into the hot skillet. Cook for about 4 to 5 minutes per side, or until the outside is deeply browned and crisp while the inside remains moist and cooked through. Remove from heat and let rest briefly.
  5. Spread a generous amount of mayonnaise on both cut sides of the toasted French bread. Place one catfish fillet on the bottom half of each sandwich, then top with a hearty helping of the prepared slaw. Finish with the top half of the bread and press lightly.

This Blackened Catfish Po’ Boy is a satisfying meal on its own, but you can round out your plate with some classic Southern sides:

The Blackened Catfish Po’ Boy is a true celebration of Gulf Coast flavors. It combines the rustic charm of blackened catfish with a vibrant slaw that adds just the right amount of acidity and crunch. The toasted French bread offers structure and warmth, while the mayonnaise adds a smooth, cooling element to each bite. Whether served at a backyard gathering, enjoyed on a casual weeknight, or prepared as a showstopper for a summer lunch, this po’ boy delivers big flavor with minimal fuss.

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Exploring Louisiana in the Heat: Beaches, Parks, and Festivals

With the hum of air conditioners rising and snowball stands drawing long lines, it could only mean one thing—summer has arrived in Louisiana. From shaded trails and lively festivals to refreshing beaches and scenic rivers, the state offers a rich variety of options for making the most of the season. For those seeking weekend plans or spontaneous day trips, this guide from Only in your State features some of the best places and experiences Louisiana has to offer in the summertime.

The Delcambre Shrimp Festival takes place each August in one of the most productive shrimping towns in Louisiana. This five-day celebration features live music, a shrimp cook-off, carnival rides, and a variety of dishes highlighting the star ingredient—shrimp.

Some of Louisiana’s most rewarding summer activities require little more than the price of gas. Community parks, often overlooked, offer excellent opportunities to connect with nature and unwind. Notable examples include Independence Community Park and City-Brooks Community Park in Baton Rouge, Greenwood Park in Baker, Moncus Park in Lafayette, and Walter B. Jacobs Memorial Nature Park in Shreveport. These spaces provide trails, open green areas, and waterfronts perfect for relaxing or walking.

Another highlight is Tammany Trace, Louisiana’s longest paved trail. Spanning 31 miles, this trail repurposes the historic Illinois Central Railroad line and connects five towns—Lacombe, Slidell, Mandeville, Covington, and Abita Springs. Trailheads often host farmers markets and occasional outdoor concerts on weekends, creating a lively atmosphere. A designated equestrian section also invites horseback riders to join in.

Louisiana’s network of over 20 state parks provides reliable destinations for summer fun, especially for those seeking access to water-based activities. Jimmie Davis State Park, located on Caney Creek Lake, is a hub for water skiing, swimming, fishing, and hiking. Its two boat launches and sandy beach ensure there’s something for every type of adventurer.

In the northern part of the state, Lake Claiborne State Park boasts a 6,400-acre lake ideal for jet skiing, boating, and fishing. A roped-off swimming area and shaded picnic spots make it a popular day-trip destination. Visitors can also enjoy the White Tail Trail, a 2.5-mile loop that offers a peaceful stroll through the woods.

On the Gulf side, Cypremort Point State Park sits on Vermilion Bay and offers opportunities for swimming, windsurfing, and exceptional sunset views. The park’s boat launch enables access to deeper waters, while its half-mile beach invites relaxation. The journey to this park may require a bit more planning, but its remote charm and scenic beauty make it well worth the effort.

For relief from the intense Louisiana sun, the state’s rivers, lakes, and beaches offer refreshing escapes. The Bogue Chitto River is a prime destination for tubing. Outfitters like Louisiana River Adventures provide two- and four-hour float options, complete with transport and safety markers along the way.

Holly Beach is a hidden gem along the Gulf Coast. It’s an ideal spot for seashell hunting and pairs well with a drive along the Creole Nature Trail. Nearby Rutherford Beach offers a similar experience for visitors in search of quiet coastal charm.

Valentine Lake in the Kisatchie National Forest offers a small beach, kayaking options, and a peaceful 3-mile trail that connects to the Wild Azalea Trail. The adjacent campground provides waterfront sites for overnight stays.

Avery Island offers a different kind of cultural exploration. Best known for being the home of the Tabasco Factory, this destination combines educational tours with nature. Guests can walk through Jungle Gardens, visit Bird City, and enjoy a locally inspired meal at Restaurant 1868.

Lastly, the Toledo Bend Reservoir is one of the largest man-made lakes in the country, ideal for boating, fishing, and hiking. Straddling the Louisiana-Texas border, this reservoir offers diverse outdoor amenities across multiple access points, including both North Toledo Bend and South Toledo Bend State Parks.

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LDOE Names Top Education Professionals for 2025

In a heartfelt celebration of dedication and excellence, the Louisiana Department of Education (LDOE) recently honored exceptional education professionals who serve as pillars of support for students, teachers, and families, as per this news release. These professionals, often working behind the scenes, help shape a strong foundation for student success. The recognitions were part of the annual LDOE awards program, which highlights outstanding school support employees, health service providers, and schools that prioritize physical wellness.

Donella Wagner, a custodian at Raintree Elementary in St. Mary Parish Schools, was named the 2025 Louisiana Outstanding School Support Employee of the Year. Her recognition speaks volumes about the important, yet often overlooked, work performed by custodial staff. Wagner’s role extends far beyond maintaining cleanliness—she provides daily care for the school environment, supports students and faculty alike, and brings a sense of pride and responsibility to the school community.

Wagner was chosen from a competitive field of finalists representing school systems across Louisiana. The award itself recognizes a broad spectrum of support staff, including bus drivers, paraprofessionals, food service workers, clerical staff, and aides. All nominees have demonstrated a commitment to going above and beyond their job descriptions in service of Louisiana’s schools.

Another honoree, Sue Lyn Simpson, was named the 2025 Louisiana School Health Service Provider of the Year. Simpson, a physical therapist with Ascension Public Schools, was recognized for her outstanding contributions to student health, mobility, and overall well-being. Her work plays a critical role in ensuring that students are physically equipped to access and participate fully in their educational experiences.

Finalists in this category came from a wide range of healthcare professions that intersect with school settings, including occupational and physical therapists, nurses, behavioral health providers, and speech-language pathologists. Simpson’s recognition underscores the growing understanding that academic achievement is deeply connected to physical and emotional health.

In addition to individual accolades, the LDOE also presented the Louisiana School Physical Activity Award, which celebrates schools with exemplary physical activity programs. Six schools were recognized as finalists for successfully embedding movement and wellness into the school culture. These schools represent both elementary and secondary levels, and each has demonstrated an ongoing commitment to fostering healthy lifestyles for their students and communities.

To qualify for this award, schools must go beyond standard physical education classes. They are expected to incorporate physical activity throughout the school day—before, during, and after school—while also engaging families, staff, and the broader community in wellness activities. This holistic approach encourages lifelong habits of movement and health among students and educators alike.

All of the honorees were formally recognized during a Louisiana Board of Elementary and Secondary Education(BESE) meeting held on June 3. Later that day, they were celebrated at a reception at the Old State Capitol—a setting that symbolized the gravity and dignity of their service.

This annual recognition program serves as a reminder that education is a collective effort. From custodians and therapists to school leaders and physical educators, each professional honored plays a distinct and essential role in supporting the whole child. Their work enhances not only academic achievement but also emotional resilience, physical health, and school climate.

By elevating the contributions of these professionals, the LDOE continues to emphasize that student success is not possible without the tireless efforts of those who provide support in classrooms, hallways, clinics, cafeterias, buses, playgrounds, and beyond. These award recipients represent the heart of Louisiana’s educational system—where commitment, compassion, and care drive meaningful, lasting, and everyday impact across all school communities and learning environments.

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Streaming, Stages, and Storytelling: Zydeco Moves Forward

In southwest Louisiana, music isn’t just background noise—it’s a language of identity. The rhythms of Cajun and zydeco aren’t staged performances to impress outsiders; they are the soundtrack of everyday life in Acadiana, pulsing through dance halls, family gatherings, and local festivals. While the rest of the country may have just tuned in, according to this article from The Advocate, this musical culture has never stopped growing.

When CBS’s 60 Minutes aired a segment on the region’s music in May, it described the genre’s popularity as an “unlikely renaissance.” But longtime performers and cultural advocates pushed back on that idea. What the world was witnessing wasn’t a comeback—it was a continuation.

Louisiana’s roots musicians, and those who support them, have spent decades building momentum through quiet determination. Cynthia Simien, who manages her husband, Grammy-winning zydeco artist Terrance Simien, has been exporting Louisiana’s sound for over 40 years. She helped establish the now-defunct Grammy category for Cajun/zydeco and brought zydeco into the national spotlight through Disney’s The Princess and the Frog. While those milestones widened the music’s reach, Simien observed that appreciation at home hasn’t always kept pace with its growing global fan base.

The difference, she said, lies in visibility. While schools and venues across the country welcome the music, in Louisiana it can sometimes fade from local attention. What keeps it alive, according to Simien, is the persistent effort by artists and advocates who believe deeply in the music’s value—both as entertainment and as cultural preservation.

One of those advocates is Dustin Cravins, organizer of the annual Zydeco Extravaganza and son of one of zydeco’s earliest radio promoters. His family’s original program grew from a weekly broadcast into a Memorial Day festival that now draws thousands. He watched the 60 Minutes feature with what he described as mixed emotions. To him, the so-called renaissance happened long ago, in the 1980s, when young people were largely disconnected from zydeco and efforts began to reclaim its relevance. That work has paid off—today’s scene is rich with young talent and active listeners.

Among that new generation is Lil’ Nate Williams, whose music has experienced explosive growth. His zydeco band saw streaming numbers climb more than 3,000% last year, thanks to a strong online presence and enthusiastic fans. Williams’ success is one sign of how the genre is adapting to a digital era while maintaining its roots.

The push to sustain and reimagine Louisiana’s folk traditions also owes a great deal to festivals. Barry Ancelet, a folklorist and scholar at the University of Louisiana at Lafayette, helped organize a key event in 1974 that redefined how Cajun and Creole music was presented. Rather than limiting performances to dance halls, he brought them to concert stages—shifting the audience’s role from participant to listener. That recontextualization helped open the music to broader appreciation.

Over time, the music’s sound evolved as well. What began as raw, acoustic melodies became tighter, louder, and more polished to match the demands of festival crowds and bigger stages. Ancelet noted that this shift isn’t regression or reinvention—it’s progression. It’s the natural outcome of artists responding to changing times.

Musicians like Jourdan Thibodeaux and Chubby Carrier embody that blend of tradition and innovation. Thibodeaux noted that young performers today are more skilled and more fearless, often playing multiple instruments and experimenting with genre fusion. Carrier recalled his father encouraging him to find his own voice, telling him to blend what he knew—zydeco—with whatever else inspired him, from funk to R&B.

This spirit of evolution, not revival, is what defines Cajun and zydeco music today. Thanks to the dedication of artists, educators, and community leaders, the sound has remained alive, dynamic, and unmistakably Louisiana—even as its reach expands across the globe.

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Louisiana Dirty Rice: A One-Pot Wonder Full of Flavor

If there’s one dish that captures the earthy heart and soul of Louisiana cuisine, it’s dirty rice. Deeply savory, full of bold spices, and steeped in tradition, this one-pot wonder brings together meat, aromatics, and rice in a symphony of Cajun flavor. Despite its humble name, dirty rice is anything but plain—its “dirty” look comes from a rich medley of meats and seasonings that turn plain white rice into a flavorful masterpiece.

Traditionally served at family gatherings, church picnics, and holiday spreads across Louisiana, dirty rice was born from the ingenuity of cooks who used inexpensive cuts of meat to create something greater than the sum of its parts. In this version—adapted from Louisiana Cookin’—chicken liver and gizzards are seared to a golden brown, then combined with seasoned ground beef, aromatic vegetables, and just the right kick of heat. The result is a filling, stick-to-your-ribs dish that’s comforting, complex, and endlessly craveable.

Ingredients:

  • 1 pound chicken liver, patted dry
  • 1 pound ground chuck (80/20)
  • ½ pound chicken gizzards, cleaned, trimmed, and roughly chopped
  • ½ cup bacon drippings
  • 2 cups yellow onion, diced small
  • 1 cup celery, diced small
  • 1 cup green bell pepper, diced small
  • 1 tablespoon garlic, minced
  • 1 jalapeño, finely minced
  • 2 dried bay leaves
  • 4 green onions, thinly sliced
  • 1 bundle of fresh thyme, tied with butcher’s twine
  • 3 tablespoons fresh parsley, chopped
  • 2 cups cooked long-grain white rice
  • Slap Ya Mama White Pepper Blend, to taste
  • ¼ cup extra-virgin olive oil (plus more as needed)
  • 4 cups chicken stock
  • ½ teaspoon salt (plus more to taste)
  • Hot sauce, to taste

Directions:

  1. Begin by heating the bacon drippings in a large cast-iron Dutch oven over high heat. Season the livers and gizzards on one side with the white pepper blend. Once the drippings are hot and shimmering (be cautious—they may splatter), place the livers, seasoned side down, in a single layer. Let them sear undisturbed, then remove and set aside. Add the gizzards next, scraping up any browned bits (fond) from the pan. Stir once and allow to brown for 5–10 minutes without disturbing too much.
  2. Add the ground chuck along with the olive oil. Break the meat apart with a wooden spoon as it cooks. Allow it to brown thoroughly, scraping the bottom of the pot to incorporate all those flavorful bits. Once the beef is browned, stir in the onions and garlic. If the pot starts to look dry, drizzle in a bit more olive oil. Continue cooking until the onions begin to turn golden around the edges—about 10 minutes.
  3. Toss in the diced celery, bell pepper, jalapeño, and bay leaves. Season with salt, then cook for another 10–15 minutes, stirring occasionally to soften the vegetables and meld the flavors.
  4. Pour in the chicken stock and add the thyme bundle. Stir to combine, taste, and adjust seasoning as needed. Allow the mixture to simmer and reduce by half, intensifying the flavors.
  5. While the mixture simmers, roughly chop the seared chicken livers. Once the stock has reduced, stir in the cooked white rice and chopped livers, including any juices. Simmer gently for about 5 minutes. The mixture should still be moist, but not soupy.
Turn off the heat and stir in the fresh parsley and sliced green onions. Remove and discard the bay leaves and thyme bundle. Taste one final time and adjust seasoning with additional white pepper or hot sauce for an extra Cajun kick.

This dirty rice recipe isn’t just a meal—it’s a tribute to Cajun culture and the power of simple ingredients transformed with care, time, and bold seasoning. Whether you’re serving it at a Sunday supper or dishing it up at a holiday feast, it delivers comfort and character in every bite. With a flavor profile that’s rich, spicy, and deeply satisfying, dirty rice remains one of Louisiana’s most cherished dishes—an enduring symbol of resourceful, soulful Southern cooking.

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