Author: Emily Gautreaux

UL Lafayette and SLCC Partner on New Engineering Transfer Agreement

It was recently announced that the University of Louisiana at Lafayette and South Louisiana Community College are collaborating on a new transfer pathway agreement that will allow students to earn a bachelor’s degree in engineering from both institutions.

This beneficial transfer agreement, which is set to begin with the Fall 2021 semester, will allow students beginning their post-secondary studies at SLCC to earn an associate’s degree in general studies with a pre-engineering concentration at SLCC. The student will then transfer to UL Lafayette’s College of Engineering to complete coursework, earning them a bachelor’s degree in engineering with no course credits lost in the process.

For decades high school graduates in the Acadiana region regularly attend their first two years of post-secondary education at SLCC before transferring’ over to ULL. Students choosing this pathway do so to save on tuition costswhile they earn generalized course credits that transfer over with them when they transfer to the four-year university. It should be noted that in transferring from a community college to a public university, many students notice that not all of their course credits transfer to their new degree program; luckily this won’t be the case with the announced transfer agreement.

SLCC’s chancellor Dr. Vincent G. June commented on the aim of the agreement, saying that it was designed to help a larger percentage of the student body achieve both their academic and career goals as well as give a boost to the development of the engineering workforce.  When speaking of the organization of the agreement, Dr. June was quoted as saying “to ease the transition for SLCC students who ultimately intend to pursue a bachelor’s degree in engineering from UL Lafayette.”

While at SLCC students will complete a curriculum consisting of 61-63 course credits that include classes in English, history, math, natural sciences, and social sciences. In addition to these courses that are applicable to a General Studies degree, students will also be required to take several engineering courses that are to be taught on UL Lafayette’s campus by professors from its College of Engineering. This cross-campus learning model is best suited for students entering the transfer pathways agreement as it will acclimate them to the learning environment, practices, and student body of the school in which they will ultimately finish their degree.

The press release confirmed that all credits taken in the pathway will successfully transfer to UL Lafayette, allowing students to pursue an engineering degree in a variety of disciplines and concentrations, including chemical, civil,electrical and computer, mechanical, and petroleum engineering. In order to earn an undergraduate engineering degree from ULL students must have completed at least 127 course credit hours of study.

Members of UL Lafayette’s administration who were present at the signing included Dr. Joseph Savoie, president, Dr. Jaimie Hebert, provost and vice president for academic affairs, and Dr. Ahmad Khattab, dean of the College of Engineering. Representing SLCC at the historic signing that occurred in late May were Dr. Vincent G. June,chancellor, and Dr. Darcee Bex, interim vice chancellor of Academic and Student Affairs.

Dr. Bex, who is also SLCC’s dean of STEM as well as Transportation and Energy, spoke to ULL Press on the beneficial aspects of the agreement, “upon enrolling, transferring students will already know some of our professors and their fellow students and be acclimated to campus. They will also have about four semesters of coursework completed. Aligning the community college with university partners like UL Lafayette just makes sense. This transfer pathway will increase educational attainment in Acadiana and is a commitment to those students seeking a career as an engineer. We’ve created a pathway to get these students to that career.”

For more education-related information, click here.

2021 Fourth of July Travel Destinations

With the limitations of the pandemic continuing to be lifted across the United States, more and more travelers are looking to “go all out” this upcoming Fourth of July Weekend, and with Reader’s Digests’ list of the best 4th of July getaways half the trouble of planning a patriotic outing has been taken care of.

As always, before you purchase though roundtrip airline tickets or hit the open highway, be sure to double-check the latest CDC and local travel recommendations to ensure safety above all. In addition to medical caution, it might also be a good idea to brush up on the most recent firework restrictions, depending on the state you’ll be traveling to.

The Fourth of July is often seen as one of the annual holidays that is most conducive to a trip since it falls in the middle of summer and is a federal holiday, ensuring that most businesses close for the day when the holiday doesn’t fall on a weekend. This year the 4th is to fall on a Sunday, the following Monday, July 5th, will be observed as a federal holiday, and with the rate of vaccinations increasing and social distancing restrictions scaling back nationwide, it’s never been a better time to consider traveling so that you can celebrate the anniversary of the United States of America’s Declaration of Independence. What follows is a selection from Reader’s Digest’s complete list of getaway options.

 Philadelphia, Pennsylvania

Immerse yourself this independence day in the location where it all began, the patriotic birthplace of America, Philadelphia. Around the beginning of July, no other city celebrates with the same enthusiasm as the Pennsylvanian locals. Each year, the city hosts the Wawa Welcome America event over an extended period leading up to July 4th, ultimately culminating in a show-stopping fireworks display over the Philadelphia Museum of Art, located at the southern portion of Fairmount Park. This year, the non-profit organization that organizes the event will host an array of safe, responsible programming that includes art, education, culture, entertainment, and of course, history.

Other than the infamous Wawa Welcome America spectacle, the city has plenty of other locations to enjoy the holiday weekend such as Philadelphia’s Four Seasons Hotel. Being that the hotel also stands as the tallest tower in the city, it’s a perfect vantage point from which to observe the city’s various fireworks displays. Of course, you can always make the most of your trip to the city that started it all by going on one of Philadelphia’s numerous historical tours and observe textbook-famous sights like the Liberty Bell or the Franklin Institute. All in all, if you find yourself usually caught up in the historical legacy of Independence Day, then there’s no better destination than Philadelphia.

Myrtle Beach, South Carolina

If you find yourself more drawn to the general atmosphere and seasonal aspects of the 4th of July, then why not enjoy the festivities at one of the most exciting and enjoyable beach towns found in the original thirteen colonies? Myrtle Beach, which covers 60 miles of beautiful coastline, is the ideal location to enjoy breath-taking sunrises emerging over the Atlantic Ocean, famous Southern hospitality, and delectable coastal cuisine year-round. It’s during the summer months that the boardwalk of Myrtle Beach is the star of the show with its notorious Sky Wheel that towers over the attractions below at a height of over 200 feet, making it one of the tallest Ferris wheels in the country. While it’s not a carnival ride, it is a fully accessible observation tower that allows you to see any fireworks or holiday celebrations from a prime vantage point. Other than the Skywheel, the Myrtle Beach Boardwalk and Promenade is abound with vintage favorites such as fudge shops, candy makers, arcades, and so much more.

As for accommodations, there’s one resort that stands as the obvious choice as it encompasses 27 acres of Myrtle Beach, and that is Hilton’s DoubleTree Resort. The resort features a “Beach Oceanfront” which acts as a direct pathway to the Atlantic coastline, giving you and your traveling party the ideal passageway to relaxation this summer holiday season.

For more travel-related news and information, click here.

 

 

 

Nicholls Culinary Institute Gains Two Scholarships from Rouses Markets

It was recently announced that the Nicholls’ Chef John Folse Culinary Institute will be receiving two new scholarships from a Louisiana grocery store chain.

Having just celebrated its 60th–anniversary last year, the Louisiana-based grocery brand known as Rouses Markets opened one of its first stores in Houma, so it’s only poetic that the two new scholarships offered to future culinary institute professionals at Nicholls will be named after influential members of the Rouses’ legacy. One scholarship will be named after Anthony Rouse, Sr, who pioneered the first Rouses Market in 1960, and the other will be named after Leroy Theriot who was the innovative butcher and meat manager at the original Rouses Market.

The current CEO of Rouses’, Donny Rouse, said of the two new scholarships, “We’re happy to continue our commitment to Nicholls State University and the next generation of culinary and grocery professionals with the endowment of these two scholarships.”

Both scholarships are categorized as “endowed scholarships,” which are those academic grants that are established for scholarship funds to be awarded for multiple years, depending on the initial donation size. The director of the Chef John Folse Culinary Institute, Chef John Kozar, told the University that each scholarship would be ideal to cover the sets of fees culinary students will sustain or incur throughout their degree program.

As Anthony J. Rouse, Sr. was and still is a prominent name in the local grocery industry, the Anthony J. Rouse, Sr. Food Entrepreneurship Scholarship will award $1,500 per academic year to any part-time Rouses Markets employee or any dependent of any Rouses employees who are culinary institute majors. The scholarship board for the Rouses Scholarship will be giving preference to applicants who have an interest in food entrepreneurship.

In a similar trend, the Leroy Theriot Meat & Charcuterie Culinary Arts Scholarship will give preference to any applicants with an interest in the art of butchery and butcher crafts. Before he was Rouses’ first meat manager, Theriot was a prominent butcher at Ciro DiMarco’s grocery before DiMarco left the shop to open the initial 7,000-square-foot Rouses in Houma. According to Rouses’, the Theriot scholarship “seeks to develop the next generation of meat science professionals.”

When speaking on the naming and intention of each scholarship, Rouses CEO Donny Rouse said, “Leroy Theriot set the standard for every butcher who has followed him at Rouses. And Pa knew success doesn’t just happen; it is made to happen and requires sacrifice, dedication, and a commitment to quality and service. He was a true entrepreneur.”

Chef John Kozar, who has a valuable stake in both the culinary students at Nicholls and the nearby grocery industry, said of the partnership between university and grocery chain, “Rouses Markets has been a Bayou Region icon for nearly a century. Many of our students and graduates work for the company, and we are thankful for their constant support.”

The sentiment was echoed by the executive director of the Nicholls Foundation, Jeremy Becker, who remarked on the strengthening partnership between Nicholls and Rouses, two titans of the Bayon Region. Becker called the installation of the two new scholarships exciting and also rewarding in that they will “not only benefit Rouses employees but also honor two very important people in the history of Rouses; it is a great example of Rouses investing in their employees, their community and Nicholls.”

The Chef John Folse Culinary Institute is the single post-secondary institution in Louisiana that offers a four-year culinary degree. The sheer impact that the faculty, current students, and graduates have made on the culinary landscape of Louisiana is immeasurable, and that impact will continue to grow thanks to Rouses Markets’ two new endowed scholarships.

For more education-related information, click here.

Ideal 2021 Summer Barbecue Menu

The ideal weather conditions found in the summertime often bring along a tendency to attend or host social outings involving the great culinary staple that is the summer barbecue. Whether you find yourself hosting your own backyard BBQ buffet or simply bringing a dish to your local block party, these recipes from Olive Magazine for easy-to-make BBQ dishes are sure to put you at ease this summer.

Preparing the Grill

Before getting into specific recipes for main, side, and dessert dishes, Olive’s article begins with a refresher course on how to best cook your BBQ meats atop the versatile cooking instrument that is a gas or charcoal-based barbecue grill.

  1. Begin preparing your grill early by lighting the coals early (use the contents of a charcoal bag 1/3rd at a time) or getting your gas grill’s temperature up before rushing to get the seasoned meats atop a premature grill. Preparing the barbecue is a game of patience and restraint, as it’s integral to the grilling process to always have your meats heated by an even, unwavering temperature setting.
  2. While you’ll diversify the preparation of your BBQ meat products across your individual recipes, it’s always a good idea to take an account of the cuts of your meats (particularly brisket), as you’ll want to keep any fat attached to your cuts. The fat portions contribute to the moisture of your meat throughout the grilling  process, and they can always be removed later.
  3. Lastly, you should “prepare your battle stations” by ensuring you have your supply of spatulas, grill scrapers, and meat thermometers handy near the grill. The internal temperature of cooked meat is something that should never be left up to guessing, so play it safe and check the temperature of your meats be they brisket, beef, pork, or chicken.

The following are several easy-to-prepare recipes that are sure to please the appetites of any BBQ you’re attending or hosting.

Entrees:

Spicy BBQ Chicken Kebabs w/ Grilled Pineapple

One recipe that’s “out-of-the-ordinary” when it comes to a BBQ menu is this spicy kebab that combines the flavor profiles of spicy, grilled chicken with grilled pineapple. Depending on your situation, these can be played on a serving platter and used as a knockout appetizer, or they can be placed alongside some noodles or rice to be a celebrated main dish. Seriously, the red chilies and hot smoked paprika make this grilled chicken incredibly flavorful and spicy, and once it’s skewered alongside the caramelized, grilled pineapple and topped with mint, you’ll be the talk of the grill.

Whole Chilli and Lemongrass Sea Bream

Try something new and forgo the chicken, beef, and pork that get all the attention and try out this tenderedbarbecue sea bream that packs a powerful punch. This recipe’s marinade has a lemongrass base that is accompanied by ginger, lime, fish sauce, brown sugar, soy sauce, shallots, and red chilies; the combination of sweet and sour flavors in the marinade make for an excellently delicious flavor profile. Take a chance by grilling this fish from the Vietnam cooking tradition and truly impress the audience at your next barbecue.

Sides:

BBQ Corn on the Cob

This recipe slightly tweaks a barbecue classic in the best way with a specific combination of seasonings and a Korean gochujang sauce. Using only twenty total minutes of preparation and grilling time, you’ll prepare your sauce with a combination of mayonnaise, sour cream, feta cheese, lime, chili paste, smoked paprika, and coriander. Though the sauce is often the star of the show, feel free to separate it from your grilled corn or only dress half of the stalks with the sauce in order to give your guests choice in the matter.

Herb, Watermelon, and Rice Noodle Salad

This refreshing summer salad is the perfect “light” alternative to the heftiness of the summer BBQ, as it is centered around a delicious herbal medley. The salad itself combines the flavors of watermelon, mint, Thai basil, coriander, spring onions, and sesame seeds with the specific textures of both bean sprouts and rice vermicelli noodles for a truly pleasing summer side dish. The dressing, though simple, is also sure to please and not weigh down those who eat it like a BBQ brisket would, as it’s only made of rice wine vinegar, fish sauce, caster sugar, and bird’s-eye chili.

For more delicious recipes, click here.

ULL Awards Jefferson Caffery Research Award

The University of Louisiana at Lafayette has recently awarded the 2021 Jefferson Caffery Research Award to a student examining how Cajun and Creole cultural identity is altered when assimilating into American society, according to a press release from the school.

René Champagne, a senior at UL Lafayette double majoring in French and Francophone Studies as well as Anthropology, wrote his award-winning research paper, “Cajuns, Creoles, and the Impact of Americanization on Ethnic Identity in Louisiana,” in an effort to pay tribute to his hometown of Galliano, Louisiana.

Champagne, who plans on graduating in Fall 2021 and pursuing masters and doctoral degrees in anthropology, attributes his award recognition to his lifelong tracking of the diminishing French culture of the small, unincorporated Lafourche Parish town. Located along Bayou Lafourche, Galliano still has a modestly-sized French-speaking community today, but over the past century, it has greatly diminished due to the region’s assimilation into American society.

According to the UL Lafayette Office of Communications and Marketing, Champagne wrote the award-winning paper as a means to “examine the “evolution of race and ethnicity as a result of factors such as assimilation, and the resulting impact on cultural identity.” Since childhood, the senior has had a fascination with “monitoring cultural changes that have been created by outside influences.” This passion for cultural studies is what had inspired the senior to investigate the many ways that culture is exhibited, celebrated, and suppressed, causing his paper to cover a wide range of topics including customs, traditions, languages, dialects, hurricanes, land loss, and even ways in which culturally-specific holidays were celebrated during the pandemic.

Speaking of Galliano’s declining evidence of South Louisiana culture, Champagne told ULL press, that the town’s “culture is still very present, but south Louisiana, in general, is decreasing rapidly in terms of both culture and land – which is so strongly tied to culture – and that’s a huge interest to me.” The research paper utilizes nearly two dozen sources such as The New York Times, U.S. Census Bureau, the Journal of Anthropological Research, and the Louisiana Office of Cultural Development.

In order to be considered for this annual award, students must either cite or directly investigate primary source documents found in UL Lafayette’s Edith Garland Dupré Library. Specifically, these documents must be found in the Special Collections department of the library, which includes the Louisiana Room, Rare Book Collection, Ernest J. Gaines Center, Cajun and Creole Music Collection, U.S. Government Information, and the University Archives & Acadiana Manuscripts Collection.

Created in 1967, the Jefferson Caffery Research Award was established by Ambassador Jefferson Caffery and his wife, Mrs. Gertrude Jefferson Caffery, to recognize outstanding scholarly research conducted through materials offered by the University of Louisiana at Lafayette. The award is accompanied by a $500 prize and is bestowedannually by both the Edith Garland Dupré Library and the University Library Committee.

The award’s namesake, Ambassador Caffery was born in Lafayette, Louisiana, and he was an integral part of the University of Louisiana at Lafayette’s early days as an educational institution. Specifically, he was a part of the school’s first graduating class when it was initially established as the Southwestern Louisiana Industrial Institute. Caffery kept his ties with the school over his historic career as an American Diplomat, serving as a United States Ambassador to Egypt, France, Brazil, Cuba, Colombia, and El Salvador from 1926-1955. ULL has since honored Caffery not only by annually awarding out the Research Award but by keeping an archival catalog of library holdings in the Jefferson Caffery Reading Room, which is located on the 3rd Floor of Dupré Library.

For more education-related information, click here.

Nicholls Professor Awarded Grant to Improve Science Education

Students in the Bayou Region will soon be able to learn first-hand about DNA and molecular structures thanks to a grant awarded to a Nicholls professor, according to a press release from the school.

The Louisiana Board of Regents, the state agency that coordinates all public higher learning institutions in the state, has recently awarded Nicholls assistant professor of teacher education, Dr. Aimee Hollander, $69,056 for a project that will serve to educate local students and faculty about molecular structures through the creation and displaying of models.

In addition to being a Nicholls assistant professor, Dr. Hollander serves as the program director for the Center for Teaching Excellence and science secondary education, making her the perfect liaison to bring this valuable resource to Nicholls’ campus for both university and high school students and faculty to benefit from.

Now that it’s funded, the project aims to house an impressive collection of magnetic 3D molecular models at Nicholls’ Ellender Memorial Library so that it can be used by local biology and chemistry faculty for their courses. The models will be available for checkout to faculty at Nicholls as well as local schools, potentially impacting thousands of students. In addition to the models, the grant is also set to fund professional development for faculty so that the models can be used as effectively as possible.

The professional development will ensure that teachers know the full functionality and set of uses for the models, with the development being aligned to the Louisiana Science Standards. The State Standards require Louisiana educators to incorporate “the developing and use of models” to teach matter structure, chemical reactions, and information processing, so not only will the models available at Nicholls be useful but the professional development will be as well.

When it comes to certain subject matter in Chemistry, many students struggle with imagining abstract subject matter like DNA, due to its minuscule size. The conceptualization can often be a roadblock or a deal-breaker for students majoring in the sciences or those simply taking science courses as part of a general education degree plan. This can often lead to students seeking out videos of digital molecular models on Youtube, which can be helpful for some, but students that identify as tactile learners will have a lot more success with the physical 3D magnetic molecular models soon to be found at Ellender Memorial Library.

Housing the 3D models in the University library follows the long-standing collegiate tradition of the library being the centerpiece of all facets of research, information gathering, and in more recent years: educational resources. The internet is widely known to be a source of information, but with Youtube offering resources as well as uncertified curricula on its platform, many science majors might be tempted to take the “easy way out” and learn about Chemistry concepts from a content creator instead of their professor, which can have systemic problems and detrimental consequences down the line.

Ellender Memorial Library offers a maker space that will be able to be used in conjunction with the models to advance learning and modeling, which might lead to future 3D modeling competitions being brought to the Bayou Region some years in the future. These events are a unique blend of hybrid education and competitive spirit that students with interests in both the sciences and engineering can benefit from.

When asked about the impact of this grant in the coming years, Nicholls professor, Dr. Hollander said, “I have always wanted to provide my students with a more hands-on experience when learning biology and chemistry. These models will be accessible to regional teachers for use anytime during the semester and provide an experience that cannot be provided otherwise.”

For more education-related information, click here.