The Louisiana Special School District (SSD) hosted a day of professional development focused on curriculum accessibility and support for students with low-incidence disabilities, like blindness, deafness, autism, and those with limited communication access due to multiple disabilities, brought together about 140 educators from across Louisiana state.
The event, called “Click or Treat: Content Needs Accessibility”, included Halloween-themed activities and was the first event like this to be hosted by the SSD, an organization that hopes to establish itself as a statewide resource for students with low-incidence disabilities. The Louisiana School for the deaf and the Louisiana School for the Visually Impaired in Baton Rouge hosted the event.
“By launching this trendsetting professional development opportunity, the SSD wishes to signal that we take very seriously our strategic commitment to creating and sustaining unifying systems of support for all SSD schools and programs. This event is therefore aligned with the SSD’s long term goal of expanding support to students with disabilities across the state through outreach and educational offerings. We are pleased at the level of interest and engagement surrounding this effort and expect to have more such opportunities in the months and years ahead,” said SSD Superintendent Ernest E. Garrett III.
The event lasted a day, and participants were able to attend a range of sessions to help learn new, instructional strategies and experience new technologies to aid in student learning. The session topics covered how educators can engineer their environments for learners who benefit from visual support to how educators can use tactile graphics to support STEM instruction to how schools can create comprehensive plans to help support diverse learners.
Participants of the event were also given information about cost-effective resources available to them year-round through the Louisiana Accessible Education Materials Center. Overseen by the SSD, this statewide resource center provides expertise and tools designed to aid in the advancement of the education of students with low incidence disabilities. It hosts professional development opportunities for educators and members of the community, has a resource library with nearly 3,000 educational materials and assistive devices, and one-on-one training and consultation.
The LA-AEM serves school-aged children with visual impairments and provides specialized paper for Braille and large print users, educational kits and learning tools for the visually impaired, and professional publications and guides for teachers of the visually impaired.
Louisiana Accessible Education Materials Center Director, Robin King, says “LA-AEM is a little-known but invaluable resource for stakeholders across Louisiana. If educators or families need access to devices to enhance listening or to have everyday classroom materials translated to braille, for example, it’s just a phone call away.”
During the regular school-year, LA-AEM is open from seven am until four pm, Monday through Friday. During the summer, LA-AEM is closed on Fridays and open from six am until four thirty pm, Monday through Thursday.
You can request a service from the Louisiana Accessible Education Materials Center here.
For more education related information, click here.
This delicious baked salmon recipe from Add A Pinch is the perfect recipe for entertaining (and it takes less than 30 minutes to make! Perfect to make for a weekly night recipe or for when you have guests over, this dish is sure to come up as a request from family and friends.
The parmesan, garlic, and herb crust brings a new level to the melt-in-your-mouth goodness of the perfectly baked salmon.
Not only is this recipe off the charts amazing, but it also offers a ton of health benefits! Salmon is known for being rich in Omega-3s, which have been proven to reduce inflammation and lower blood pressure. On top of that, salmon is filled with high-quality protein, B vitamins, potassium, and may help reduce the risk of heart disease, benefit weight control, and protect brain health.
By incorporating this versatile, delicious, and satisfying fish into your diet a few times a week, you will be able to meet all your nutrition needs, reduce the risk of several diseases, and improve your overall quality of life.
Ingredients
1 whole salmon filet (about 2 pounds)
Parmesan Herb Crust:
3 cloves of finely minced garlic
1/4 cup chopped parsley
1/2 cup chopped Parmesan cheese
Instructions
First, preheat oven to 425º Fahrenheit. The, line your rimmed baking sheet with parchment paper or aluminum foil for an easy cleanup.
Next, place salmon skin side down onto the lined baking sheet. Cover the salmon with another piece of parchment paper. Then bake for 10 minutes. While the salmon is in the oven, combine parsley, parmesan, and garlic in small bowl. Set aside for later.
Remove the salmon from the oven and remove top piece of parchment paper. Top salmon with garlic, parmesan, and parsley mixture.
Return the salmon to oven uncovered and allow to bake until the cheese has melted, the baked salmon flakes easily with a fork, and the salmon registers 135º F when checked with an internal thermometer probe, about 5 minutes. The parmesan cheese should have melted and lightly browned.
Allow the salmon to rest for about 5 minutes to allow for any carryover cooking, then serve the mouthwater goodness.
“Salmon patties, or salmon croquettes as they are sometimes called, make a delicious, quick meal. This is a traditional southern salmon patties recipe.”
“Get this elegant recipe for Salmon Eggs Benedict that is perfect for entertaining. This Salmon Eggs Benedict is Gluten-Free, Grain-Free, but packed with great flavor!”
Going on vacation can be really fun, but also really stressful. Booking the perfect hotel, finding activities to do, and where to eat can easily start racking up a pretty high price. So what do you do? Luckily, resorts are an option nearly everywhere you go. Resorts usually have everything a vacationer wants – a hotel, pool, restaurants, shopping, even sports all within walking distance. Unfortunately, that’s often every bit as pricey as it sounds. Finding all-inclusive resorts in a budget friendly price range can seem nearly impossible, but fear not!
A popular destination for honeymoons, Majestic Colonial in one of three upscale sister properties on Bavaro Beach, It has 658 suites (some with ocean views!), jetted tubs, marble floors, six delicious restaurants, live piano in the lobby, and free access to a discotheque. It’s really as awesome as it sounds.
This beachfront resort resides in Jamaica, and comes with two huge swimming pools, shaded loungers to hang out poolside, and five restaurants. While there, make sure to check out the Renova Spa to reach ultimate relaxation status. Fan of watersports? They have activities like diving, windsurfing, and kayaking just for you!
Say yes to this resort, with a gorgeous mile-long beach, furnished balconies, ocean views, five swimming pools, a water park, and six restaurants. You’ll have so much fun, you’ll never want to leave. Want privacy? Reserve the Harmony wing for your own pool, hammocks, and oceanfront spa, Kai Mer.
Although a little smaller than other resorts in the area, Solmar packs a lot while taking it easy on the wallet. Only a few minutes from downtown and the marina, you’ll have easy access to attractions and excursions. Each spacious room come with balconies and a water view, kitchenettes, and flat screen TVs.
Looking for a different experience? Then this is the resort for you! Royal Decameron is set on a secluded, golden beach that’s surrounded by rich gardens. You’ll see breathtaking views and have free access to snorkel gear, paddleboards, windsurfers, and kayaks. You can also check out their 18-hole golf course or one of their eight pools. Whatever you do, it’s sure to be fun.
This budget-friendly resort is the deal of a lifetime! Participate in boat excursions from Puerto Colon harbor, hang out in one of their saltwater pools, indulge in the Finnish sauna, or reach ultimate relaxation status with their Thai spa treatments. All of their rooms come with either a sea or garden view and the bathrooms each have rainfall showers. You’ll have your fair pick of food, ranging from delicious BBQ to a buffet at Zeus restaurant.
For more travel related news and information, click here.
Gumbo and Louisiana have gone together since the beginning of time, it seems. So, it’s only natural that the great state of Louisiana be home to several Gumbo Festivals!
Gumbo, a southern Louisiana classic, is a thick stew-like soup filled with meat or seafood, okra, and Creole and Cajun seasonings. This dish dates back as far as the beginning of the 19th century, but it’s unsure where it originated. Some say it’s roots belong to the Choctaw, others claim it’s a West African dish, and others credit the French. Regardless, this dish is a treasured part of Louisiana history.
Every October and November, hundreds of thousands of Louisianians participate in making and tasting gumbo, coming together as a community to celebrate the rich and unique culture that has been cultivated over time. It’s festivals like these that make Louisiana such a unique state, and there’s nowhere else in the world you could find such trademark gumbo in such delicious capacities than at one of these festivals.
Located in Chackbay, the “Gumbo Capital of Louisiana”, this festival has been an on-going October fest for more than 45 years. With volunteers cooking over 500 gallons of gumbo, jambalaya, and other Cajun specialites, you can get your fill of this Louisiana classic and then grab a partner and dance to the live music that’s there every day.
Having grown into one of the New Orleans area’s premiere food events, this festival in Bridge City brings in over 60,000 attendees every October. See the intense competition between who makes the best gumbo and enjoy a weekend filled with delicious food (and get to meet some of the best chefs in New Orleans!).
In this two- day festival in New Iberia, over 100 teams of gumbo professionals cook up their best gumbo recipes from scratch in hopes of winning ultimate gumbo champion. What’s unique about this festival is that everything from the roux to the rice is prepared on site and fresh to the taste.
Check out Lafayette’s cajun roots at the Blackpot festival. Although it’s one of the newer gumbo festivals, it’s also the biggest, with gravy, gumbo, cracklins, jambalaya, and dessert competitions, a massive music selection with square dance groups and string bands, and see some of the best bands in the world like The Pine Leaf Boys and Cedric Watson. You can even camp out on site to make sure you don’t miss any of the good stuff!
The only festival in November, the month of perfect gumbo weather, this free festival satisfies every diet, with Creole, Cajun, and vegan gumbo. So grab a bowl and sit back to listen to some of New Orleans’ best brass bands.
So for a true Louisiana experience, make sure to hit one of these fall festivals (and your sweet spot),eat more gumbo than you’ve ever dreamed, and experience Louisiana at its greatest!
An alternative graduation model, called the “Extension Academy”, will allow specific students to participate in a fifth year of high school so they can earn career skills and gain credits toward a degree as well as increase their chances of being successful after graduation. Louisiana Believes states the priority deadline for school year 2020-2021 is November 20.
In 2018, around 15,000 Louisiana students who graduated on a TOPS University Diploma pathway weren’t eligible for a TOPS scholarship for higher education, and about 3,200 students who graduated with a Jump Start TOPS Tech Career Diploma weren’t eligible for TOPS Tech scholarships to pursue further training and weren’t on track to earn industry-based credentials. The Extension Academy pilot programs are tailored to support students who are set to graduate from high school, but haven’t earned the Taylor Opportunity for Students (TOPS) scholarships in order to fund their post-graduation education or acquire post-secondary credentials.
Over the course of a three year pilot, Louisiana schools that are interested in bringing this pathway to their students must outline how they plan to provide these students a debt-free one-year opportunity to “achieve significant progress toward a state-recognized associate’s degree through accelerated dual enrollment college experiences, complete a registered pre-apprenticeship, and/or earn an advanced industry-based credential.” Included in their pitch, they are required to detail the different types of support and post-secondary transitional coaching they will have available to the participating students as they complete the pathway.
About the opportunity, superintendent John White says, “”The question we used to ask ourselves was how high we could raise our graduation rate and how low we could push our dropout rate. Now we are compelled to ask what happens to our graduates, and whether they risk dropping out of work and the economy even after they graduate from high school. If this is the case, even with a small number of students, we must rise to meet this new dropout challenge. We encourage our school systems, as well as our higher education, business and community partners, to develop small-scale models for study and potential replication in the future, and to consider the potential impact their involvement could have on young people at a critical point in their lives.”
After the application deadline, the selected pilot locations will be presented to the Louisiana Board of Elementary and Secondary Education for their approval during the joint meeting with the Louisiana Board of Regents this upcoming winter.
The approved Extension Academy plan will bring together 29 different area schools and other local partners to provide students with hands-on opportunities in an effort to build better workplace skills, training in construction crafts, graphic design skills, and increase familiarity with video editing and software development. The accredited higher education partner, which will provide accelerated dual enrollment college experiences, will be Southern New Hampshire University.
Today, there are 18 students participating in the pathway, and each student has a uniquely individualized plan for this 3 year experience.
For more education related information, click here.
Between work, school, and everything in between, cooking dinner every night can seem like a daunting task. Luckily, the Food Network has got your back! Here are 5 super easy weeknight dinners for those nights where you don’t have the time to cook a big meal:
Kosher salt and freshly ground black pepper (to taste)
1 pound thin chicken cutlets
12 flour tortillas
2 limes (1 juiced and 1 cut into 8 wedges – for serving)
8 ounces salsa
8 ounces sour cream
8 ounces crumbled cotija cheese
Fresh cilantro leaves, for serving
Directions
Preheat the broiler on high and position an oven rack 5 to 6 inches below the broiler element.
Add tomatoes, jalapenos, onion, and bell peppers to a baking sheet, drizzle with the olive oil and then add the oregano, chili powder, cumin, 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss everything together to get it coated with the oil and spices. Push mixture to one side of the baking sheet. Lay the chicken flat on the other side and season with salt and pepper.
Place in broiler for 5 minutes. Flip the chicken and vegetables and return to the broiler until the chicken is cooked through and vegetables are softened and charred, approximately 5 more minutes.
Wrap the tortillas in paper towels and heat in the microwave for 30 seconds. Remove tortillas from microwave, unwrap, and put on a platter.
Shred the chicken, then spoon the roasted vegetables into a blender with any juices from the baking sheet and blend until smooth. Toss 1 cup of the sauce with the chicken. Squeeze the juice of the lime over it, and put the remaining sauce in a bowl to serve on the side.
Serve with the warm tortillas, salsa, sour cream, crumbled cotija cheese, lime wedges, and cilantro. Tomato soup is so versatile, it can be enjoyed several ways for an easy weeknight dinner.
2 1/2 pounds assorted tomatoes (heirloom, vine, and plum)
1/2 cup cherry tomatoes, for garnish (optional)
1/2 cup extra-virgin olive oil, plus more for drizzling
6 cloves garlic
2 small onions, sliced
Kosher salt and freshly ground pepper
1-quart chicken stock
2 bay leaves
4 tablespoons unsalted butter
1/2 cup chopped fresh basil
3/4 cup heavy cream
Grilled Cheese:
Country white bread
Dijon mustard
Cheddar cheese (sliced)
Granny Smith Apple (sliced thin)
Butter
Cooked bacon
Directions:
Grilled Cheese:
Spread the dijon mustard on 4 slices country white bread. Top with sliced cheddar cheese, cooked bacon and sliced Granny Smith apple, then top each sandwich with another slice of bread. Butter the outsides of the sandwiches, then cook in a skillet over medium-low heat until the cheese melts and the bread is golden, about 3 minutes per side.
Serve with Roasted Tomato Soup.
Roasted Tomato Soup:
Preheat the oven to 450 degrees Fahrenheit.
Core and halve the tomatoes (leave the cherry tomatoes whole). Heat a flameproof roasting pan over medium-high heat. Drizzle pan with 1/2 cup olive oil, then spread all of the tomatoes, garlic, and onions in the pan.
Stirring gently, cook until the garlic is browned, about 5 minutes. Season with salt and pepper. Transfer the pan to the oven and roast until the tomatoes are caramelized, about 20 to 30 minutes.
Remove the roasted tomatoes, garlic and onions from the oven and transfer to a large stockpot (set the cherry tomatoes aside for garnish). Add 3 cups of chicken stock, bay leaves, and butter. Bring to a boil, then reduce the heat to medium and simmer until the liquid is reduced by one-third, about 15 to 20 minutes. Remove bay leaves.
Add the basil to the pot. Use an immersion blender to puree the soup until smooth (or puree in a regular blender and return to the pot). Reduce the heat to low, add the heavy cream and adjust the consistency with the remaining 1 cup chicken stock, if necessary. Season with salt and pepper. Divide among bowls and top with the roasted cherry tomatoes; drizzle with olive oil.
Brush the grill with vegetable oil and preheat to medium-high.
Bring a pot of salted water to a boil. Add the pasta and cook according to package instructions.
Meanwhile, in a large skillet over medium heat, add the olive oil. When the olive oil is hot, add garlic and cook for 1 minute. Turn the heat off, then add brandy. Turn the heat back on and cook until the brandy is reduced by half (approx 1 minute). Add diced tomatoes, sugar, crushed red pepper, and a pinch of salt and black pepper. Cook for 10 minutes, stirring occasionally.
Meanwhile, sprinkle 1/2 teaspoon seasoning salt, 1/4 teaspoon each black pepper and lemon pepper and a pinch of kosher salt over one side of the steak.
Put the steak on the hot grill, seasoned side down, and cook for 3 to 4 minutes. Sprinkle the remaining 1/2 teaspoon seasoning salt, 1/4 teaspoon lemon pepper, 1/4 teaspoon black pepper and a pinch salt on the top of the steak and then flip it. Cook it for a further 3 to 4 minutes until desired rarity. Remove and rest while the sauce is finished.
Reduce heat to low under the sauce. Stir in the fontina and 1 tablespoon of the blue cheese. Stir in cream and horseradish, then add in a little half-and-half if the sauce is too thick. Cook for a minute or two, tasting and adding more seasonings as needed.
Then, cut the steak into 1/2-inch strips.
At the last minute, add the spinach to the sauce and toss to coat. Drain the pasta and add it to the sauce. Mix everything together.
Place the steak on top of the pasta. Garnish the dish with basil and the remaining 2 tablespoons blue cheese crumbles. Serve straight from the skillet.
Wrap beef in plastic wrap and freeze until firm (not rock hard). Once firm, slice beef thinly, then place in baking dish. In a small skillet, toast sesame seeds. To create the marinade, in small bowl combine scallions, garlic, vinegar, water, soy sauce, sugar, sesame oil, and pepper. Stir well. Pour marinade over beef. Let sit for 30 minutes
In separate skillet heat oil. Add ginger and garlic and cook until the aroma is released, then add carrots and 1/4 cup water. Simmer until carrots are tender, approximately 2 minutes. Add snow peas and simmer until tender (around 2 minutes).
Remove beef from baking dish and grill until brown around edges, about 30 seconds per side. Add vegetables to beef. Stir and sprinkle with sesame seeds. Serve with boiled white rice to enjoy for one of your easy weeknight dinners.
2 1/4 pounds ground meatloaf mix (a combination of beef, pork, and veal)
1 cup panko breadcrumbs
2 large eggs
1 1/4 cups ketchup
2 tablespoons Worcestershire sauce
4 scallions, finely chopped
2 tablespoons chopped fresh parsley, plus more for garnish
2 teaspoons fresh thyme (chopped)
Kosher salt and freshly ground pepper
12 ounces small fingerling potatoes, halved lengthwise
3 carrots, sliced 1 inch thick
1/4 cup low-sodium chicken broth
2 tablespoons packed light brown sugar
Directions
Combine the meatloaf mix, panko, eggs, 3/4 cup ketchup, 1 tablespoon Worcestershire sauce, the scallions, parsley, thyme, 1 teaspoon salt and a few grinds of pepper in a large bowl; mix with your hands until just combined. Form into a 5-by-9-inch loaf.
Transfer the meatloaf to a 6-quart slow cooker. Add the potatoes and carrots over and around the meatloaf, then pour in the chicken broth. Cover the slow cooker and cook 8 hours on low or 4 hours on high.
When the meatloaf is done, skim off any excess fat from the juices in the slow cooker. Combine the remaining 1/2 cup ketchup, 1 tablespoon Worcestershire sauce and the brown sugar in a small bowl, then whisk in 1/4 cup juices from the slow cooker. Brush the top of the meatloaf with the ketchup mixture. Cover the slow cooker and let the meatloaf rest, 10 minutes.
Remove the meatloaf from the slow cooker and slice in half. Serve with vegetables; top with more parsley.
