Author: Emily Gautreaux

Rabbit Island Restoration Project Aims to Save the Pelicans and Coast

Louisiana engineers are banding together to restore the portion of Calcasieu Lake known as Rabbit Island and save dozens of brown pelican eggs in the process, as reported by The Daily Advertiser.  Details on the Rabbit Island restoration project are below.

Set forth as one of six projects by the Louisiana Trustee Implementation Group (LTIG) in January 2017, the Rabbit Island Restoration Project aims to add more land to the Cameron Parish island and ensure that the march island’s brown pelican population continues to thrive.

Reports indicate that since 1955 at least 89 acres of land have been lost, and the 200 remaining acres only consist of either open water or land that is at or below sea level. The excessively low elevation is a result of tidal effects from nearby shipping channels and wind-driven waves.

As a result of this continual land loss, the population of Louisiana’s official state bird, the brown pelican continues to lose half of its laid eggs annually. This is highly concerning considering that Rabbit Island is Southwest Louisiana’s only brown pelican rookery or dense nesting colony. In 2018 it was reported that the island hosted a population of over 1000 pelicans, but that number has since shrunken to a mere 400. Accordingly, this not only causes detrimental environmental effects, but the symbolic significance and implications of losing the state’s official bird cannot be understated.

The total effect of the project, which is spearheaded by the Lafayette company, Royal Engineering, will raise the island’s elevation from 1 foot to 3.5 feet, giving the pelican population more area for building nests. The process of raising the elevation consists of dredging 606,300 cubic feet of sediment from the nearby Calcasieu Shipping Channel and transporting it to Rabbit Island. The engineering team expects to add 88 acres back to the marsh island, which includes vegetation such as native grasses, shrubs, and plenty of room for the State’s official birds.

The $16.4 million Rabbit Island Restoration Project officially began in August 2020 with funds received from the BP oil settlement from the 2010 oil spill in the Gulf of Mexico. The settlement gave the state of Louisiana $5 billion in natural resource damages with $220 million set aside specifically for bird restoration projects.

The restoration of Rabbit Island is the first rebuilding of a waterbird colony since the restoration of Queen Bess Island in early 2020. That project successfully restored 31 of the island’s total 36 acres available for pelican nesting. Located in Jefferson Parish, Queen Bess Island is the state’s fourth-largest Brown Pelican rookery, as it supports approximately 18% of Louisiana’s pelican nesting. The project was a resounding success, as it saw a dramatic increase in nesting activity since the project concluded just on the onset of the traditional nesting season for Brown Pelicans, mid-to-late February.

In light of Louisiana’s recent storm season, the effort to restore Rabbit Island had picked up considerable support from Louisiana officials. State Representative Ryan Bourriaque stated, “last year’s storm season was devastating for the people of Cameron Parish. As we continue to rebuild, I applaud the state for taking on this timely restoration project and for their continual investment in this region.”

Jack Montoucet, a secretary for the Louisiana Coastal Protection and Restoration Authority, the group who initially announced the Rabbit Island project, said of its impact and importance: “by combining the habitat expertise of Wildlife and Fisheries and the restoration abilities of CPRA, we are making a big difference that will allow our native species to flourish as we continue the mission of restoring and protecting coastal Louisiana.”

As of early April 2021, the restoration of Rabbit Island is nearly complete, thus wrapping up a restoration effort years in the making and ensuring the flourishing of our state’s bird for many years to come.

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Tulane to Purchase Electric Shuttle Buses with Awarded Grant

Soon Tulane University will introduce five electric shuttle buses to their campus transportation fleet, as reported by the University’s press.

The United States Department of Energy’s Office of Energy Efficiency and Renewable Energy (EERE) approved the initiative that was presented by Tulane University. The EERE awarded the school and its partners $737,500 to make the enterprise a reality, and as a result, Tulane will be purchasing five Grande West Vicinity transit buses equipped with electric vehicle technology (EV) along with five private charging stations.

One of Tulane’s partners in this innovative effort is the Southeast Louisiana Clean Fuel Partnership, which works with local fuel providers, vehicle fleets, community leaders, and other stakeholders to not only save energy but also promote the use of advanced vehicle technologies and domestic alternative fuels when it comes to transportation.

The SLCF Partnership’s director, Courtney Young, said of the school, “Tulane was one of the first universities in the region to install EV charging stations on campus for students, faculty, and staff. Similarly, the electric shuttle bus project is the first of its kind in our area, so we’re looking forward to understanding and showcasing results to comparable fleets as a potential replicable solution to replace the older model, highly polluting diesel shuttles in our communities.”

The project is set to begin with the five EV shuttle buses joining Tulane’s existing university shuttle route that links together the school’s affiliate programs with its uptown and downtown campuses. Though the approved project is set to last three years, the ultimate goal is for the University’s staff to monitor the efficiency, operating performance, and general costs of the EV shuttle buses and share their findings with public transportation fleets across the Crescent City and other Universities.

The wide-accepted notion is that clean, electric vehicle technology-equipped transportation is more environmentally healthy and cost-efficient than traditional means; therefore, the project team at Tulane will test that hypothesis to see if using electric vehicles as public transportation would be a more viable option for other campuses and the larger New Orleans area.

Tulane’s initiative to purchase and incorporate the five Grande West Vicinity EV shuttle buses was one of 55 research and development projects accepted by the EERE. All of the selected projects aimed to further advance vehicle technologies in exciting and innovative ways with assistance from the EERE’s Vehicle Technologies Office.

This total collaborative project is between Tulane’s ByWater Institute and University Campus Services as well as local partners, the Alliance Bus Group, Entergy, and the Southeast Louisiana Clean Fuel Partnership. The Southeast Louisiana Clean Fuel Partnership. Shelley Meaux and Liz Davey of the Tulane Bywater Institute are the principal investigators of the project, and Davey expects the project’s short-term effects to involve the elimination of air pollutants that cause local health issues such as heart and lung damage. Additionally, according to Davey, “In the longer term, especially as electricity generation moves to more clean and renewable sources, the use of electric vehicles will also reduce our carbon footprint.”

While the project is still in its early stages by being awarded this opportunity, it’s obvious that Tulane University and its partners have their eyes and well-intentioned perspective set on the future of New Orleans and the planet at large. Tulane University’s Senior Vice President and Chief Operating Officer, Patrick Norton shared his hopes, saying, “This is an exciting opportunity for Tulane as we work to reduce the greenhouse gas emissions that result from university operations. Tulane’s shuttles are highly visible in the greater New Orleans area and [w]e are confident that the impacts of this project will extend beyond the boundaries of our physical campuses. By sharing our operational, financial, and environmental impact experiences and data, we hope to serve as a blueprint for other institutions in our region.”

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Easily Prepared Baked Pasta Dishes

A nice pasta dish is an outstanding culinary staple of any dinner table, but often the amount of preparation and constant pot-watching has a tendency to intimidate once-interested chefs, resulting in them opting for the store-bought and frozen variants. If that sounds familiar, then look no further than the versatile, baked pasta dish, as provided by Martha Stewart’s cooking blog.

The benefits of a ceramic dish or large casserole container of baked pasta, such as lasagna, are plentiful. The fact that they fill up their cooking container makes them ideal for the average dinner entree that’s expected to be enjoyed by many at the next holiday party you’re hosting. Aside from absolutely satisfying any hearty appetites on the night of preparation, baked pasta dishes are also famous for reheating well in their second life as leftovers. With that being said, the full list of suggested baked pasta recipes can be found here, but here are some outstanding favorites of the bunch.

Squash Lasagna with Spinach

This recipe is perfect for those wanting a more vegetable-based lasagna, as it combines the textures and complimenting flavors of roasted kabocha squash, finely-tuned bechamel sauce, and a filling that is made up of the cheese trio that is fresh ricotta, gruyere, and parmesan. It’s sure to please anyone who tends to avoid baked pasta due to their tendency to “fill up” the stomach, and it’s tasty as can be!

Tuna-Noodle Casserole with Cauliflower

This is a dish straight from mom’s oven. The classic casserole recipe is made even better with the inclusion of wide noodles such as pappardelle, and the addition of cauliflower to the classic creamy consistency compliments the fresh parsley garnish in spectacular ways.

Baked Mac & Cheese with Broiled Tomatoes

The classic, last-minute supper dish that is mac and cheese is always a reliable crowd-pleaser. Though, you simply don’t have to only include the titular ingredients in the pot for it to impress. Make it ornate by following this guide to a stunning mac and cheese with a recipe that calls for an additional topping of cheese, panko breadcrumbs, and sliced roma tomatoes. By placing this spread atop a gorgeously prepared mac and cheese for additional time in the oven to achieve a golden-brown trim, it’s sure to impress the mac and cheese traditionalists at your table.

Salmon Noodle Casserole

Swap out the classic tuna casserole for a one-pot meal that packs in more protein with this recipe’s inclusion of salmon. This mouth-watering pasta dish is best-served with shortened pasta for its base, such as cavatappi, as it allows you to get a piece of the garnishes as well as the resident peas, dill, and scallions onto your fork alongside a small salmon bit. Not to mention, this is the ideal dish for any busy chef, as all the ingredients can be assembled a day ahead of time, leaving you with a quick primetime saver for that busy evening you surely have around the corner.

Spinach Manicotti in Creamy Tomato Sauce

While it’s traditionally reserved for those with more time on their hands due to its fine-tuned texture, nature, and flavor, the dish known as manicotti can also be versatile when you need it to be. For example, this less-of-a-hassle recipe takes advantage of the grocery store’s convenient staples of marinara sauce, frozen spinach, and manicotti shells to give you a dinner that can be prepped in under half an hour. Of course, if you find yourself with more time on your hands, you can substitute freshly cooked ingredients for the store-bought suggestions as well as substitute deveined shrimp for spinach if you need more protein.

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Prestigious CAREER Award Presented to 3 UL Faculty Members

The National Science Foundation has recently presented three University of Louisiana at Lafayette faculty members with the prestigious CAREER Award, according to a press release from the University.

Considered to be one of the NSF’s most prestigious honors bestowed, the CAREER award is presented by the Foundation’s Faculty Early Career Development Program, and it is presented to early-career faculty members who “have the potential to serve as academic role models in research and education and to lead advances in the mission of their department,” according to the NSF’s description.

Dr. Nicholas Kooyers, Dr. James Nelson, and Dr. Mohsen Amini Salehi are the recipients of the distinguished award, and they are all faculty members of UL Lafayette’s Ray P. Authement College of Sciences. Dr. Azmy S. Ackleh is the dean of the college, and he remarked on the prestige of the award by saying, “this is one of the most prestigious funding awards early-career faculty can get. It shows the caliber of faculty we have in the College of Sciences. They are leaders in their respective disciplines and their ideas make them competitive at the national level.”

The National Science Foundation first presented the CAREER award in 1995 as a way to support the outstanding efforts of junior faculty members who epitomize the role of a teacher-scholar in their education and research. The award is presented annually alongside a federal grant for research and education activities, both of which are dispersed over five years. The NSF is an independent federal agency that provides funding for nearly 25 percent of federally-supported research that is conducted by American colleges and Universities.

Dr. Kooyers and Dr. Nelson are each assistant professors in the University’s Department of Biology and Dr. Salehi is an assistant professor in the School of Computing and Informatics.  Each CAREER award is accompanied by an NSF grant that is given to award recipients to further their research. Dr. Nicholas Kooyers will receive $997,269 to examine whether or not the effects of climate change can be countered through a process known as assisted migration. Dr. James Nelson will receive $688,849 to research climate change’s effects on coastal marsh ecosystems, specifically those in Louisiana. Dr. Mohsen Amini Salehi will receive a $513,000 grant to research the development of a domain-specific cloud platform for enhanced multimedia streaming.

Dr. Ramesh Kolluru, associate provost and vice president for Research, Innovation, and Economic Development at UL Lafayette remarked, “with the addition of Drs. Kooyers, Nelson, and Salehi to this roster of exceptional academic talent, our faculty members have now received the CAREER Award eight times since 2004. That’s undeniable evidence of the continued strength of our research mission and the dedicated faculty whose work animates it.”

While the University of Louisiana at Lafayette’s College of Sciences has had five CAREER Award recipients before 2021, this year makes it the first time multiple NSF honors were bestowed to faculty members in a single year. UL Lafayette’s past recipients were Dr. Sheng Chen, a 2018 honoree; Dr. Danella Zhao, 2011; Dr. Miao Jin, 2009; Dr. Dmitri Perkins, 2005; and Dr. Hongyi Wu, 2004.

Receiving the honor that is a CAREER award from the NSF is a highly-respected achievement by educational leaders in their respective schools, and it has a history of building a firm foundation for a career marked by leadership and the integration of both education and research. Recipients of the award are selected for the honor early in their career, making them the ideal academic role models of their respective educational institutions, and with three UL Lafayette faculty members receiving the honor this year, the future is looking bright.

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Surveying Begins on LSU’s University Lakes Project

The University Lakes Project, the effort to restore the six lakes that surround Louisiana State University’s campus, made considerable progress recently according to The Advocate.

In late March, airboats were spotted atop City Park Lake, where surveyors were mapping out the lake’s depth and obstacles so that a more thorough construction plan can be developed for the lake’s eventual dredging that will take place later this year.

Originally a cypress swamp, the six lakes that surround LSU’s campus have degraded over the decades with sedimentation build-up, vegetation overgrowth, and a thick layer of ever-present algae floating atop the six lakes. The long-awaited University Lakes Project aims to completely revitalize the area by first dredging City Park Lake, Erie Lake, Campus Lake, and College Lake, thus deepening them by several feet. In doing this, the lakes will be able to retain more water, avoiding their otherwise eventual transformation into mudflats.

Students at LSU and nearby Baton Rouge residents have reported that the lakes’ current shallow state (averaging 3.5 feet in depth) has led to the excessive overgrowth of vegetation such as algae and duckweed, causing a drastic increase in fish deaths. Governor John Bel Edwards, along with the Baton Rouge Area Foundation (BRAF), first announced the project to beautify the area, protect local wildlife, and prevent flooding back in 2019, but it suffered funding delays due to the COVID-19 pandemic.

That being said, it’s incredibly promising to see surveyors out on the lakefront, officially starting Phase 1 of the project, which begins by conducting bathymetric surveys, stump identification surveys, geotechnical borings, and sediment sampling, and it will ultimately conclude with the late 2021 construction to deepen and reshape four of the lakes and install new paths and lighting around City Park Lake.

President of the LSU Foundation, Rob Stuart, remarked on the overall project by saying, “It’s important for the whole community. It’s important for LSU students and faculty but it’s important for the whole community. When you’re out on the lakes on the weekend or an evening walk, you see people from all facets of the community. People coming from everywhere, all walks of life enjoying what’s out there and it’s really a focal point for the city. It changes the quality of life for Baton Rouge, helps the quality of life for students and I think it makes it a real attraction for Baton Rouge and LSU.”

Over the past several months, four companies have been named to implement the total project. The Lafayette-based company, Fenstermaker, will study the depths of the lakes, specifically looking for obstructive tree stumps by using survey crews and innovative remote-sensing technology. In April 2021, the Baton Rouge company, GeoEngineers will conduct soil samples, handing off their findings to Stantec, a Canadian company, and Sasaki, a Massachusetts-based firm. Each company will then use the soil samplings to plan for improving the water quality of the lakes, increasing their capacity to prevent flooding, and establishing the overall dredging plan.

As the project is extensive and is expected to be rolled out in several separate stages, leaders at both the state and local levels have amassed nearly $50 million in funding. This amount is in addition to Phase 1’s $15 million that has been allocated by East Baton Rouge Parish, The Recreation and Park Commission for EBR, or BREC, and the Louisiana Office of Community Development.

BREC expects the ground-breaking construction to begin no later than early winter 2021 with the lakes’ deepening and walking paths being completed by the first part of 2022. Governor Edwards remarked on the future of the project in saying, “when the project is complete, this will be a special place that I think all Louisianans will be able to be proud of.”

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Grilled Rosemary Olive Steak Kabobs

The warmer weather that arrives with the Spring and Summer months means that it’s ever-more tempting to fire up the grill for the occasional neighborhood cook-out or special weekday meal, so be sure to prepare a batch of these “Rosemary Olive Steak Kabobs” from Simply Recipes for your next grilling adventure to offer up an entree that all can enjoy.

Ingredients for Steak Kabobs

1 pound of sirloin steak, cut into 2-in. strips

1 ½ cups mixed black & green-pitted olives

⅓ of a large red onion, cut into pieces

3 tablespoons of olive oil

2 tablespoons of lemon juice

2 tablespoons of fresh rosemary, minced

½ teaspoon of salt

½ teaspoon of black pepper

Flat-leaf parsley, for serving 

Directions for Steak Kabobs

  1. You’ll begin this recipe by marinating your steak. Combine the steak strips, olives, pieces of onion, lemon juice, fresh rosemary, salt, and pepper into a bowl. Stir the ingredients to combine it all together, getting the steak pieces fully covered in the marinade. Place this in the refrigerator for at least 30 minutes before grilling. For additional flavor, keep the marinating steak in the fridge for several hours. If you’re using wooden skewers, place them in a bowl of water 30 minutes before grilling.
  2. After the steak is sufficiently marinated, you’ll assemble your individual skewers by threading pieces of beef, onion, and olives in a repeated pattern onto the wooden skewers. If any pieces of beef are especially long, fold them into the shape of an “S” as you thread them atop the skewers.
  3. Fire up your preferred gas or charcoal grill to high heat, about 500°F. When you can’t hold your hand over the grill’s grate for more than 2 seconds, use tongs to oil the grill grates with a small, folded piece of paper towel that’s been dipped in oil. Place your skewers on the hot grill and cook, turning them only once or twice throughout the cooking process. Cook until it’s charred and the steak is cooked to your preferred level of “doneness.” For a medium-rare steak, this takes approximately six minutes and up to ten minutes for a well-done steak.
  4. Once you’re satisfied with the cooked steak, remove the skewers from the grill, place them on a clean serving platter and sprinkle them with fresh parsley before serving.

Additional Notes:

  • This recipe pairs the flavors of steak, olive, and rosemary for a unique intersection of flavor profiles that complement one another. The hint of saltiness and mild flavor of the olives does a lot to accentuate the richness of the charred, sirloin steak that is made even more noticeably rich by the fresh, herbal aroma and palette of the fresh rosemary leaf.
  • If you like this recipe and see yourself wanting to kabob more often, then be sure to pick up some stainless steel skewers, as they don’t need the additional step of pre-soaking them in water like bamboo skewers; plus they’re reusable throughout your summer grilling adventures.
  • While this recipe specifies sirloin steak for its quick grilling time and rich flavor that pairs well with the olives, any steak could work for this recipe, including pre-cut steak that’s labeled “stir-fry beef” for those nights when you’re short on time.
  • When buying your olives, it’s always best to scope out the grocery’s olive bar, if available, trying to pick pre-pitted olives that are generally the same size and shape.
  • Lastly, once you’re done grilling, leftover skewers can be stored in the fridge for up to five days, served as an easy salad dish, pizza topping, or pasta sauce.

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