According to Louisiana Believes, Steven Gamache and Jennifer Williams, two Louisiana educators, received the 2019-2020 prestigious, nationally recognized Milken Educator Award as well as the accompanying unrestricted check for $25,000. The two language arts teachers are among 40 educators nationwide to receive this year’s award.
Steven Gamache is an eighth grade language arts teacher at Paul Habans Charter School in Orleans Parish. He obtains a bachelors in English from Fordham University and a master’s in adolescent education from the College of Saint Rose. Aside from being the school’s lead ELA teacher, Gamache is also the coach to sixth and seventh grade ELA interventionists.
Jennifer Williams, a sixth grade language arts teacher at John Q. Adams School in Jefferson Parish, received her bachelor’s in elementary education from the University of New Orleans. She’s also the organizer of her school’s “Test Fest”, one of the schools biggest events.
Both Gamache and Williams were prepared for an assembly, celebrating their schools’ wonderful academic gains, when they were given the surprise of a lifetime as the Milken Educator Awards Founder, Lowell Milken, announced the true reason they were there.
“There are very, very few human beings walking the planet with the commitment, intelligence, sense of humor, thoughtfulness and integrity that Steve possesses. He’s the newest member of a very elite group and he deserves every accolade he received – and will receive – today and going forward.” said Tracy Blowers about teacher Steven Gamache in response to receiving the Milken Educator Award.
Watch the video for Steven Gamache receiving his award here.
Alena Alexeeva says about Williams, “Mrs.Williams is one of the best teachers. She is always thinking about the class and teaches her students well. She helps students understand a new topic easily and motivates her students to never give up. She also has very good methods in her class that make learning easy and fun.”
Watch the video for Jennifer Williams receiving her award here.
Winners of the Milken Educator Award are selected in their early to mid-career, with consideration of what they have already achieved, as well as the promise of what they will accomplish in their career. Aside from the $25,000 prize and public recognition, the award also includes being inducted into the Milken Educator Network, a community of more than 2,800 top teachers, principals, and specialists who have also received the honor of the award.
Winners of the 2019-2020 Milken Educator Award will also attend a Milken Educator Forum in Indianapolis, Indiana on March 26-28, 2020, where they will have the opportunity to network with their new colleagues and peers and elaborate and exchange ideas with both state and federal on the future of education.
The Award’s “Why Not Us” program will pair each 2019 recipient to a Milken Educator veteran mentor so they can explore, collaborate, and prepare new ideas for expanded leadership roles that better and solidify education practice and policy.
For more education related information, click here.
This winter, replace Taco Tuesdays with this delicious chicken fajita chowder recipe! It’s unbelievably filling and hits the spot on the cold, dark days of this season.
The best part about this recipe is you can make it two different ways! Taste of Homeshared their way of making this recipeusing a dutch oven, and this versionof the chowder can easily be made in a crockpot so all you have to do is throw the ingredients together and let the crockpot work its magic.
For your chicken fajita chowder, you’ll need the following:
Place your dutch over medium-high heat and add the olive oil, chopped chicken pieces, peppers, and onion and stir until the vegetables are crisp and tender.
Next, stir in the water, uncooked brown rice, frozen corn, the entire can of green enchilada sauce, chopped green chiles, and salt. Bring this mixture to a boil, then reduce heat, cover, and simmer until rice is cooked and tender, approximately 35-40 minutes.
Once the rice is cooked, remove the dutch oven from heat. Stir in the Mexican blend cheese and sour cream until the cheese is melted. Top with chives and serve with tortilla chips.
If you wanted to add a twist to the ingredients, switch out the water for chicken stock (4 cups) and replace the rice with black or pinto beans! Yum! Crockpot instructions:
1 pound boneless skinless chicken breast
1 can enchilada sauce
1 can green chilies
1 onion diced
3 cups of water
1 pack of frozen corn
1 cup uncooked rice
1 green pepper
1 red pepper
1 cup shredded cheddar cheese
1 cup sour cream
Pour water, enchilada sauce, green chilies, diced onion, and chicken breast into the crockpot. Cover the crockpot, then turn on high for two hours.
After two hours of cooking, make sure chicken is cooked through, then remove the chicken breast, cut into pieces, and place back into soup mixture.
Now, add the frozen corn, uncooked rice, and green peppers. Stir the ingredients together, place lid back on the crockpot and continue cooking on low for three hours.
About ten minutes before eating, add the cheese and sour cream into the soup, and stir until the cheese melted. Serve with tortilla chips.
Want to hear a life hack? You can make this recipe ahead of time (just keep the uncooked chicken separate!), put into a container or Ziploc bag and freeze for later (super easy meal prep!)! To reheat, just pop it into the microwave or a pot on the stove.
Vernon Parish, Louisiana is a beautiful town filled with history and culture, beginning with being part of the “No Man’s Land” area, a strip of disputed territory where the border of Mexico once was. Many lives were fought for, lost, and won on the soil of Vernon Parish, adding to the celebrated rich history.
Read on to learn how you can celebrate with the locals and make the most out of your time in Vernon Parish, thanks to this list from Louisiana Travel.
Known as Louisiana’s Wild West, Vernon parish was once home to the Coushatta and Atakapa Indians and to outlaws and gun-slingers with names like Leather Britches Smith. The Myths and Legends Byway is a section of the Louisiana Trails and Byways and follows different travelers’ journeys. To find out what life was like as a traveler on the frontier, begin at Burr Ferry and follow the scenic backroads through Vernon and neighboring parishes.
Tour the Leesville Main Street Cultural District in Vernon Parish
One of six in Louisiana’s nationally accredited main streets, Leesville is brimming with history. Visitors can walk at their own pace throughout the well-preserved historical buildings, like the Wingate and Ferguson Houses on display. You can find local goods every Thursday and Saturday at the 3rd Market Street or head to Gallery One Eleven, a co-op of contemporary and traditional local artists that showcase west Louisiana culture.
This annual festival takes place the first full weekend of May and brings in food vendors, face painters, craftsmen, and artisans from Louisiana and Texas. You can find hand-blown glass, pottery, homemade candles, and many other types of crafts and trinkets. They also showcase local musicians and well-known Louisiana artists like Tab Benoit and the “Soul Queen of New Orleans”, Irma Thomas. Check out this guide to MayFest for more information.
Taking up a portion of Vernon Parish, Kisatchie National Forest actually stretches out through most of central and west Louisiana. Here you can find endangered bird species and natural areas that showoff Louisiana’s backcountry. Make sure to check out Little Cypress Recreation Area if you’re into horseback riding, off-road biking, or boating.
Dine in at the Vernon Parish Restaurants
Get your fill of quality Louisiana-style southern food like gumbo and jambalaya, along with other homestyle dinners. Check out restaurants like The Mustard Seed, BJ’s Diner, BubbaQue’s BBQ, and Wagon Master Steakhouse.
Cemeteries are no stranger to Louisiana, inspiring many myths and scary stories of Louisiana’s eclectic culture and the Talbert-Pierson Cemetery is no exception. It’s filled with 13 grave houses with tombs as it’s occupants that date back decades.
The Museum of West Louisiana is filled with artifacts that capture the region’s history, housing everything from railroad memorabilia to Native American artifacts made from stone and clay. This museum also features a series of paintings made by World War II German Prisoners of War during their time at Fort Polk.
On November 6, 2019, the Louisiana Department of Education revealed performance data that detailed how well schools and child care centers across the state prepare their students, from birth to 12th grade. You can find the results online at the Louisiana School and Center Finder. The public school scores that were announced signify a milestone in the state’s Every Student Succeeds Act (ESSA Plan), which is a required effort to identify and improve struggling public schools. The results of the scores show promising outcomes for many of these struggling schools that were identified. According to this article from Louisiana Believes:
Struggling schools undergoing improvement efforts grew by an average of 4.8 SPS points, compared with 3.9 SPS points among other improving schools.
Of the 219 struggling schools identified by the state, excluding alternative schools, 43 schools–20 percent–improved a full letter grade, compared with 15 percent among all other public schools, excluding those already scoring at the “A” level.
Of 219 schools initially identified under the ESSA Plan as in need of comprehensive improvement, excluding alternative schools, 36 percent increased by 3 or more school performance score (SPS) points, 40 percent remained generally steady, and 24 percent declined by 3 or more SPS points. By comparison, 29 percent of other schools, excluding alternative schools, increased by 3 or more points.
These results are also a great indicator for the need of bigger improvement in struggling schools. Since the ESSA Plan requires Louisiana to identify struggling public schools, 571 newly identified schools have been added to this list of schools that have consistently struggling groups of students. These schools, which make up 44 percent of all of Louisiana’s public schools, are now required to develop plans for improvement pending state approval and funding. Out of those 571 schools, 89 have received a grade of “F” for two or more consecutive years and 25 have received an “F” for four or more consecutive years, reinforcing their eligibility for inclusion in the state-run Recovery School District.
“Today’s release provides early indications that school systems taking seriously their responsibility to provide a quality education for all children can make significant improvements, even in persistently struggling schools. The release also underscores the urgency of taking action. More than 45,000 students still attend a school rated ‘F.’ This can and must change.” said state superintendent John White.
This release is also effective in providing information for parents and communities with information on early childhood centers, which have been consistently showing improvement. Compared to the past year, 126 more early childhood sites achieved Proficient or above in the 2018-2019 school year. These results also indicate the necessity for expanding access to these high-quality programs, especially for children birth to age three. While 86 percent of economically disadvantaged 4 year olds have access to quality early learning, only 1 percent of our infants, 6 percent of our toddlers, and 26 percent of our 3 year olds do.
Based on the results, 271 schools have been recognized as in need of comprehensive intervention for the next school year and are required to submit their plans for school improvement. The other 300 schools are required to submit a plan for urgent intervention in regards to struggling persistently with groups of students and/or school discipline.
For more education related information, click here.
What do all of these things have in common: Macy’s Thanksgiving Day Parade, football scrimmages in the front yard, and lots of laughter?
That’s right, it’s finally Thanksgiving!
Whether you’re having the entire family over, are keeping it small, or having your annual Friendsgiving, these recipes from the Food Network are must-haves for every Thanksgiving Day celebration.
1/2 stick (4 tablespoons) unsalted butter, melted, plus more for buttering the baking dish
3 to 4 large sweet potatoes (about 1 3/4 pounds), peeled and cubed
1/2 cup milk
1/4 cup brown sugar, packed
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
2 large eggs
Topping:
1/2 cup all-purpose flour
1/2 cup brown sugar, packed
1/2 stick (4 tablespoons) unsalted butter, melted
1/4 teaspoon kosher salt
3/4 cup chopped pecans
Directions
Special equipment: a 2-quart baking dish
For the sweet potatoes: Add 1 3/4 pounds peeled and cubed sweet potatoes to a large pot of salted water. Bring to a boil over high heat, then lower the heat to a simmer and cook until the potatoes are very tender, 15 to 20 minutes. Drain and cool. Mash the sweet potatoes.
For the filling: Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.
Whisk together the butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt and eggs in a large bowl. Transfer to the prepared baking dish.
For the topping: Combine the flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together. Stir in the pecans. Spread the mixture over the top of the sweet potatoes in an even layer. Bake until mostly set in the center and golden on top, 25 to 30 minutes. Serve hot.
2 tablespoons plus 1 teaspoon kosher salt, divided
1 pound fresh green beans, rinsed, trimmed and halved
2 tablespoons unsalted butter
12 ounces mushrooms, trimmed and cut into 1/2-inch pieces
1/2 teaspoon freshly ground black pepper
2 cloves garlic, minced
1/4 teaspoon freshly ground nutmeg
2 tablespoons all-purpose flour
1 cup chicken broth
1 cup half-and-half
Directions:
Preheat the oven to 475 degrees F.
Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Toss the onions 2 to 3 times during cooking. Once done, remove from the oven and set aside until ready to use. Turn the oven down to 400 degrees F.
While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.
Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.
Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.
1 stick unsalted butter, cut into pieces, plus more for brushing
1/2 cup sugar
1 package active dry yeast
1/2 cup warm water
3 large eggs, lightly beaten
1 1/2 teaspoons salt
6 cups all-purpose flour
Directions:
Place milk in a small saucepan and bring to a simmer. Remove from the heat, stir in the butter and sugar and let cool. Dissolve yeast in warm water and let sit until foamy. Combine milk mixture, eggs, yeast, salt, and 1/2 of the flour in a mixer with the dough attachment and mix until smooth. Add the remaining flour, 1/2 cup at a time, and stir until a smooth ball forms.
Remove from the bowl and knead by hand on a floured surface for about 5 minutes. Place in greased bowl, cover, and let rise in a warm place until doubled in bulk, about 60 to 70 minutes. On a floured surface, punch down the dough and shape into desired shapes. Place on a parchment paper-lined baking sheet. Cover again and let rise until doubled, about 30 to 40 minutes.
Preheat the oven 350 degrees F.
Bake for about 20 minutes or until golden brown. Remove from the oven and brush with melted butter before serving.
1 1/2 sticks softened butter, plus more for baking
1 1/2 (8-ounce) packages cream cheese, softened
1/2 cup half-and-half
1/2 cup cream
Salt and freshly ground black pepper
Milk, if needed, for thinning
Directions
Preheat the oven to 350 degrees F.
Peel the potatoes and rinse them in cold water. Chop the potatoes in fourths. Place the potatoes into a large pot and cover with water. Bring to a boil and cook until fork tender, 20 to 25 minutes.
Drain the potatoes, and then return them to the pan. With the burner on low heat, mash the potatoes with a potato masher; the more steam that’s released while you mash, the better. Mash for about 5 minutes. Turn off the burner.
Add the butter, cream cheese, half-and-half, and seasonings. Stir to combine, and if the mixture needs thinning, add milk. Check the seasonings, adding salt and pepper, to taste.
Pour the mashed potatoes into a large casserole pan. Dot the surface with butter. Cover with foil and bake in the oven for 15 minutes. Remove the foil and continue baking for 10 more minutes. Serve immediately.
3 tablespoons butter, plus extra for casserole dish
2 tablespoons all-purpose flour
1/2 pound shiitake or baby bella mushrooms, sliced
1/4 cup onions, chopped
2 cloves garlic, finely chopped
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1 1/2 cups heavy cream
1/2 cup chicken stock
1 (10-ounce) box frozen chopped broccoli, thawed and drained
2 cups shredded Cheddar-Monterey blend
3 cups cooked rice
Salt and freshly ground black pepper
Directions
Special equipment: 1 1/8-quart oval casserole dish
Preheat oven to 425 degrees F.
Butter casserole dish. In a large pot, melt 3 tablespoons butter and flour over medium heat until golden in color to make a quick roux. The roux should resemble the color of peanut butter.
Add mushrooms, onion, garlic, garlic powder, cayenne pepper, heavy cream and chicken stock. Add broccoli, 1 cup of the cheese and rice. Season with salt and pepper, to taste. Pour into buttered dish and top with remaining shredded Cheddar.
Bake until cheese is melted and golden, about 20 minutes.
For more delicious recipes that you can use for Thanksgiving, click here.
Waterfalls are known for their profound beauty, which makes it understandable why some people would seek out the most beautiful waterfalls they can find.
Leading waterfall expert, Bryan Swan, explains why humans seem to have an innate attraction to these natural landmarks, “When we see and hear moving water like this, we can feel a very real, often profound connection to the raw primal power of nature. In addition to that, man has always had a bit of an obsession with quantification. We always want to measure and compare and catalog things. So naturally, the bigger waterfalls out there like Niagara or Yosemite, which most certainly are among the largest or tallest, have that added reverence that inspires further.
One of the tallest waterfalls in the world, Angel Falls stands at 3,212 feet – approximately 15 times higher than Niagara Falls. This landmark was discovered in 1933 by James Crawford Angel and plummets off the Auyán-Tepuí plateau, also known as “Mountain of God of Evil”. About 400 miles southeast of Caracas, the journey to see the falls is a long one, with a crossing through the small village of Canaima, an upstream river tour, and an hour long hike.
2. Fairy Pools, Isle of Skye, Scotland
Be prepared to feel like you’re walking through a real-life fairytale when you see the Fairy Pools of Scotland. With crystal clear and cobalt pools surrounded by stone and a dreamy waterfall and mountain background, this landmark is located along the River Brittle on the Isle of Skye. Stay a while, and if it’s warm enough, take a quick dip in the pools.
3. Kuang Si Falls, Laos
Only a 45-minute tuk-tuk ride or short boat trip up the Mekong River, Kuang Si Falls features multiple cascading waterfalls until it reaches the calm turquoise pool at the bottom. If you want to venture to the top of the falls, you can, but be careful – reaching the highest fall can be quite tough.
4. Ban Gioc-Detian Falls, Vietnam & China
The Ban Gioc-Detian Falls is actually two converging falls, one known as Banyue Falls in Vietnam and the other known as Detian Falls on the Chinese side. Together, these falls make up one of the largest waterfalls in Asia.
5. Sekumpul Falls, Bali
A series of seven waterfalls, Sekumpul is known for being the most beautiful waterfall in Indonesia. You can reach your destination after a two-hour drive through lush jungle and rice terraces from Ubud.
Known locally as Mosi-oa-Tunyan (which translates to “smoke that thunders”), these falls were named after Queen Victoria by David Livingston, a British explorer. Victoria Falls acts as the connector for Zambia Zimbabwe along the Zambezi River. Although it isn’t the tallest or widest waterfall, it’s considered to be one of the world’s largest waterfalls due to its 350-foot drop that measures 5,700 feet across.
7. Izvorul Bigăr, Romania
Located in a nature reserve in the southwestern Anina Mountains, Izvorul Bigăr isn’t your typical waterfall. Although it lacks the typical heavy drop, cascading waterfall, you’ll find the beautiful and relaxing site of calm water streaming gently over moss-covered rocks.
One of the more well-known waterfall landmarks, Niagara Falls is made up of the American Falls, Horseshoe Falls, and Bridal Veil Falls bordering the U.S. and Canada. You can get up close and personal with a boat tour and walkway (bring a rain jacket because you will get wet) or keep your distance and admire from the balcony.
One of the more recognizable landmarks in Jamaica, make sure to see Dunn’s River Falls anytime you’re in Ocho Rios. You can make your way to the top with a 600-foot climb, usually accomplished by a guide-led human chain to make the treck easier.
A total length of 2,425 feet from the top of the falls to the lower falls, Yosemite Falls is an American-landmark must-see. Consisting of three sections, the upper falls, middle cascade, and the lower falls, you can take an all-day hike on the Upper Yosemite Falls trail, or settle to hike the one-mile trail that takes you to the bask of Lower Yosemite Fall.
For more travel related news and information, click here.
