Author: Emily Gautreaux

One Book One City Embraces Two Tulane Professors’ Works

The One Book movement is a community reading program that began in 1998 and invites everyone in a city to read and discuss the same book.  Discussions usually take place in small groups and sometimes authors participate. Its mission is to promote literacy and community, providing literacy resources to adults and emphasizing the importance of dialogue between diverse groups of people.  Tulane University has recently announced that a pair of English professors have earned the distinct honor of having their books named as the official reading selections for two American cities in 2019 participating in the One Book Movement.

One is acclaimed writer and novelist Zachary Lazar whose latest book, “Vengeance,” was selected by One Book One New Orleans.  Published in 2018, “Vengeance” was inspired by passion play “The Life of Jesus Christ” which Lazar witnessed at the Louisiana State Penitentiary at Angola, La. In the book, the narrator tries to unravel the truth behind the supposed crime of Kendrick King, an inmate he meets and befriends, who is serving a life sentence at Angola for murder.  “My book deals with some painful subjects, but it’s also about loving New Orleans, not just falling in love with it, which are two different things,” Lazar said. “I am very honored to be embraced by this city in this way.”

The other professor chosen for this honor is two-time National Book Award winner Jesmyn Ward’s novel, “Sing, Unburied, Sing,” was chosen for One Book, One Philadelphia.  One Book, One Philadelphia is a signature event of the Free Library of Philadelphia that promotes literacy, library usage, and citywide conversation by encouraging the entire greater Philadelphia area to come together through reading and discussing a single book.  Ward’s third novel, “Sing, Unburied, Sing,” is often compared to works by William Faulkner and Toni Morrison and won the National Book Award for fiction.  It was also selected as the Time Magazine Best Novel of the Year that same year.  Ward became the first African-American author and the first woman to receive two National Book Awards. She previously won the award with her 2011 novel, “Salvage the Bones.” Ward’s memoir, “Men We Reaped,” is also the One Book, One Philadelphia adult companion selection for 2019.  “I’m honored my book was chosen to be a One Book, One Philadelphia selection,” Ward said. “I’m grateful that my characters will live and breathe for the people of Philadelphia, and I hope they find something of themselves in my work.” “Sing, Unburied, Sing” chronicles a black family on an odyssey of sorts in rural Mississippi. The story features a 13-year-old boy named Jojo, whose drug-addicted mother takes him and his toddler sister on a road trip to pick up their white father when he is released from prison.

“One Book” projects are listed on the Center for the Book’s Website both by state/city and author/book title. The number of projects has grown rapidly, from 63 in 30 states in June 2002 to more than 350 in all 50 states in December 2005.   In recent years, the “One Book” concept has been supported by a number of organizations such as the American Library Association (ALA) which provides librarians, library administrators and library partner organizations with guidance and information for the successful execution of “One Book” initiatives.

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Top Healthy Salad Recipes

It’s time to set those resolutions and typically, salad becomes a big part of that.  If eating healthier is one of your top new year priorities, that’s great. But “I’m going to eat healthier this year” is one of those well intentioned, but too-hard-to-define goals that isn’t nearly as easy done as said. You’ll have better success if you break it down in to bite-sized mini-goals.  For instance, eat 3 salads/week for lunch is an easy and doable goal…..until around week 3 when you run out of good salad recipes and your taste buds are screaming at you for some variety. The truth is, when you set one big giant goal, it can be hard to know where to start and easy to lose your momentum. ESPECIALLY if your goal is food-related and your food is boring, yucky, or not varied enough.  We have compiled our top 2 salad recipes to make sure you don’t ruin your resolution before it even gets started. Both recipes can easily be changed with the substitution of one ingredient. The list of variations is endless! Click here for the full list of healthy salad recipes.  Keep reading!

1.    Cucumber/Tomato/Avocado Salad

Ingredients

Cherry tomatoes

Cucumber

Avocado

Red Onion

Basil

Olive Oil

Balsamic Vinegar

Salt & Pepper

Probably the easiest salad you’ll ever make and if you take one look at the ingredients, you’ll know why it’s delicious and healthy.  How can anything taste bad with that combination? Put the chopped tomatoes, cucumber, avocado, red onion, and fresh basil in a bowl. Drizzle with a little bit of olive oil and white balsamic vinegar. Season with salt and pepper and serve! So easy and beautiful and also goes great as a side with any meal.  This salad chills well and also transports well, so it’s super easy to bring to work. You can mix it up and vary the taste by using different flavor oils (coconut, avocado, olive, almond) or by using different herbs (rosemary, tyme, cilantro) or by adding different cheeses (feta, goat, cottage).

2.    Sweet Potato Quinoa Salad

Ingredients
2 medium sweet potatoes
1 and 1/2 tablespoons olive oil
Coarse sea salt and freshly cracked black pepper, to taste
1 cup quinoa uncooked
2 cups water (or chicken or vegetable broth/stock)
4-5 ounces fresh spinach, stems removed and coarsely chopped
1 large avocado, chopped
1/3 cup dried cranberries
Optional: fresh basil, to taste


Lemon Vinaigrette
4 tablespoons red wine vinegar
1 and 1/2 tablespoons dijon mustard, do not use regular mustard
1/2 teaspoon dried oregano
1 teaspoon dried basil

1 clove garlic, minced
1/2 cup olive oil
1 large lemon (3 tablespoons juice)

This sweet potato quinoa salad has it all – perfect textures, delicious flavors, and it’s so simple to make! Not to mention how healthy quinoa salad is! It’s packed with good for you ingredients that will keep you fuller for longer.  The lemon vinaigrette is light, fresh, healthy, and tangy. There’s dijon mustard, lemon juice, dried herbs, vinegar, and olive oil. All great ingredients and together, they pack a punch! Make this dressing weekly and it will be gone within 3-4 days!

Instructions
Preheat the oven to 425 degrees F. Peel and coarsely (but evenly) chop your sweet potatoes. Place on a large sheet pan. Drizzle with olive oil and salt + pepper (to taste). Toss everything to coat and place in the preheated oven. Let roast for 15 minutes and then flip the potatoes and roast for an additional 10-20 minutes or until desired tenderness.
Meanwhile, prepare the quinoa. Rinse the quinoa in a fine mesh sieve to remove the bitter coating. In a small saucepan, combine quinoa with water (or broth/stock). Bring to a boil, reduce heat to low, and cover the pan with a lid.
Turn heat all the way to the lowest setting and cook covered for 15 minutes or until the water has completely absorbed in the quinoa.
Turn off the heat and let stand covered for 5 minutes. After 5 minutes, remove the lid and fluff the quinoa gently with a fork. Set aside.
Toss the cooked quinoa and sweet potato in a large bowl. Allow to cool.
Meanwhile, prep the dressing. Whisk the red wine vinegar, Dijon mustard, dried oregano, dried basil, garlic, 1/2 teaspoon salt (or to taste), and 1/4 teaspoon pepper (or to taste) together in a small bowl. Slowly add in the olive oil into the vinegar mixture while whisking briskly. Whisk in the lemon juice. Pour into a jar and store in the fridge while you finish the salad.
Remove the stems and coarsely chop the spinach. Add to the salad along with the chopped avocado and cranberries. Toss everything together. If desired, ribbon some basil and top the salad with the fresh basil.
Toss the salad with desired amount of dressing (you might have some leftover depending on how dressed you liked your salads!) Enjoy immediately.
Do not dress anything you don’t intend to eat that day. This salad is best eaten immediately after being dressed, so if you want leftovers, only toss what you will eat with the dressing.

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Top Louisiana Cajun Holiday Traditions

Louisiana is a place steeped in history and traditions and the holiday season is no exception.  Below are some of the most common Cajun and Creole holiday traditions, each morphed from ancient Louisiana tradition and culture, and each being carried on by Louisiana residents, binding them to each other and to their roots.  Click here for a full list of Cajun holiday traditions.

1.    Turducken

There are conflicting reports on the origin of this Louisiana dish.  There are supposedly records from ancient Rome that show a similar dish but according to native Louisianians, the current recipe is credited to Cajun Chef Paul Prudhomme, who began preparing it in 1980.  The turducken is what it sounds like: a turkey stuffed with a duck stuffed with a chicken stuffed with stuffing….nothing vegan about it.  It sounds pretty simple and straightforward but actually takes some skill to make the outside appear like a turkey while also preserving the character and taste of each meat.  You will find this on the table of truly Cajun families over the holidays and no one will have to ask what it is.

2.    Reveillon

Derived from the French word for “awakening,” Reveillon originally was a meal served after midnight mass on Christmas Eve. Early Louisiana was almost entirely Catholic, and virtually the entire community would participate in these ceremonies. Families would return from the late-night service famished and set upon a feast prepared in advance and laid out on the table or sideboard.  A typical early Reveillon menu included mostly breakfast foods— egg dishes, breads and puddings, but could also include turtle soup, oysters and grillades of veal. The dinners could last for many hours, sometimes lasting until dawn of the next day. By the turn of the century, Reveillon dinners could be found only in traditional homes, and by the 1940s the custom was all but extinct do to American holiday conventions like Christmas trees, gifts for children and shopping frenzies gradually establishing themselves. In the 1990s, however, the Reveillon tradition was “reawakened” and transformed. The organization French Quarter Festivals Inc. approached local restaurants with an idea to offer and promote special holiday menus hoping to attract more tourists. Restaurants eagerly embraced the idea, and soon so did their local regulars and out-of-town visitors.  The restaurants offering Reveillon menus this season run the gamut from old-line Creole to the most contemporary and modern. Tujague’s Restaurant, established in 1856, sets out a Reveillon of its traditional specialties — including shrimp remoulade, lobster bisque, satsuma-glazed quail with dirty rice stuffing, and Bananas Foster bread pudding. While at Vacherie Restaurant, located in the Hotel St. Marie, the four-course feast can start with seafood gumbo and end with Louisiana pecan pie of bread pudding with a whiskey sauce.

3.    Bonfires on the Mississippi

Why bonfires on Christmas Eve? Some historians believe they are a carry-down of an ancient European tradition where bonfires initially honored successful harvests and later from Christianity.  However, ask the young and the young at heart who continue the bonfire tradition today, and the most common response is that the fires illuminate the way for Santa Claus’ (or Papa Noel, as the Cajuns say) flying sleigh and eight reindeer to find the homes of local good girls and boys.  The bonfires are found on The Great River Road between New Orleans and Baton Rouge.  Every year the boast dozens of 20-feet-high towers of burning logs.  The Christmas bonfires, as locals call them, are mostly teepee-shaped, but some can be odd shapes paying tribute to the river’s heritage—shapes ranging from miniature plantation homes to tiny replica paddlewheel steamships. Bonfires are built by families, friends and co-workers who visit, cook and mingle between the fires. It’s a local celebration with an environment akin to football tailgating, and the practice has continued for generations. The bonfires are up and down the river, but the highest concentration is in St. James Parish, in and around Gramercy, Lutcher and Paulina. Bonfire parties are not necessarily open to the public, but onlookers will likely be offered kind words and holiday greetings should they mingle on foot. Another option to experience the Louisiana holiday bonfire tradition is Festival of the Bonfires, held at Lutcher Recreational Park.


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Choosing the Right Cruise for You

Choosing the right cruise for you and your family can be daunting.  There are so many factors at play: price, crowd, ship size, port location, and so on and so on.  Luckily, Travel + Leisure created a nifty cruise finder tool to help you choose the right one, no matter if you want a relaxing tropical getaway or adventure packed snowy scenery.  There is a cruise out there tailor-made for your wants and needs but first, you have to know what your options are and what factors to consider.

1.    Where do you want to go?

Used to, the only available cruises were in the Caribbean, greatly reducing access to many Americans, not to mention international travelers. Now it seems there isn’t a place on the globe that a cruise won’t go yet, not every line goes to every destination and some lines are stronger than others in particular areas. In Alaska, for instance, two lines — Princess and Holland America — dominate with seven ships apiece. Carnival, on the other hand, always has been a leader in the Caribbean, with more voyages there from more home ports than any other line.

How long do I want to be away?

This can have a huge influence on which line — and ship — you choose. Some lines, such as Carnival, specialize in shorter cruises of three to seven nights. Others, such as Oceania, rarely offer a voyage of fewer than 10 nights.  On the far end of the spectrum, a few lines such as Cunard and Holland America operate annual around-the-world cruises of 100 nights or more.

What’s my budget?

Like hotels, cruises come in a wide variety of price points with features to match.  Mass-market lines such as Carnival offer voyages for as little as $399 per person, per week. Luxury lines such as Seabourn and Regent Seven Seas can charge as much as $1,000 per person, per day. Rates also can swing significantly depending on the season and the lead-in price you see in advertisements often is for a small, “inside” cabin without windows onto the sea. You might pay hundreds of dollars more for an outward-facing cabin with a balcony.  Also, be warned: The upfront cost of a cruise is only part of the expense, particularly for the less expensive, mass-market lines. While companies such as Royal Caribbean and Princess include most on-board entertainment, activities and meals in main restaurants in the base cost, passengers pay extra for alternative specialty restaurants and drinks. Most mass-market lines also add a gratuity for the staff that can be as much as $12 per person, per day, and there are additional charges for everything from on-board Internet use to shore excursions.


What’s my cruise personality?

Every line has its own personality — and appeals to a different type of person. Carnival, for instance, is known for a gregarious, fun-loving crowd. Celebrity, by contrast, draws a quieter, more style-conscious customer. The two lines operate ships of similar sizes, and often on similar routes and at similar prices, but a regular Carnival customer would likely be miserable on a Celebrity ship — and vice versa.

Am I bringing the kids?

Some lines are much more focused on families than others. In addition to Disney Cruise Line, which has staked its business on families, mass-market lines such as Royal Caribbean and Carnival are leaders in family-friendly cruising, with extensive onboard children’s areas, deck-top water parks, family pool areas and other kid-friendly amenities. In general, the biggest mass-market ships also tend to be the best for families, given the wide range of deck-top activities.


How much do I care about entertainment?

Some lines, such as Disney, Royal Caribbean and Norwegian offer large theaters that stage Broadway-worthy productions such as the musical Chicago and the Blue Man Group. Other lines focus less on on-board entertainment, and the variety and quality of shows even can vary within a line from ship to ship. In general, larger ships offer more elaborate and diverse options than smaller ships, which have less room for large theaters. Some of the smallest ships have no entertainment at all, other than the occasional on-board lecture or port talk.

How important is the food?

Dining always has been a big part of the cruise experience, and many lines pride themselves on their selection of restaurants. That said, some cruise lines place far more emphasis on food than others. Lines such as Oceania, Cunard and Crystal have brought in big-name chefs such as Jacques Pepin, Todd English and Nobu Matsuhisa to create and manage eateries. And diversity also varies widely, with some lines such as Royal Caribbean and Norwegian offering more than a dozen restaurants on some ships.

Do I want to get dressed up?

Overall, cruise ships have become a lot less formal in recent years. The days of black-tie nights are virtually gone. But the dress code at sea still varies from line to line. Want to keep it super casual? You might want to go with Norwegian, where the “freestyle” philosophy extends to the dress code. By contrast, on U.K.-based Cunard, formal nights (black tie for men, evening wear for ladies) still take place several times a week, and passengers wear jackets even on casual nights.

No matter what you choose as your cruise line and destination, it is sure to be an experience to remember!  For more travel tips, click here.


Nicholls Professor Appointed to International Crawfish Board

Nicholls State University recently let the cat out of the bag, or is it the crawfish out of the trap? One of their Astacologists has been appointed to a prestigious Astacology Board.  You may have eaten hundreds of pounds of crawfish in your day, but you still can’t call yourself an Astacologist- someone who studies crawfish, also called crayfish.  Turns out, there is a large group of people all over the world who dedicate their lives to the study of crawfish. Crawfish have not received much-focused attention from the broader scientific community, until just recently. Only now are scientists beginning to focus on discovering aspects of their biology, geographic distributions, and life histories in order to gather data to address the conservation issues that this diverse charismatic fauna face in the wake of current and future human-mediated environmental change.  Conservationists at the state and federal levels have been tasked with thwarting and reducing crayfish decline, but they need information on crayfish life histories, natural history, ecology, and even taxonomy in order to generate conservation strategies and to implement recovery plans. Often, this information is not available, thus further delaying actions that could help stem the tide of crayfish imperilment, ultimately limiting conservation planning for crayfish faunas at the local, regional, national or even global level. Fortunately, this situation is starting to change for the better as more and more scientists and their students become interested in astacology and begin to address this information shortfall.  

The International Association of Astacology, founded in Hinterthal, Austria in 1972 has an important mission:  to encourage the scientific study, conservation and wise utilization of freshwater crayfish.  They are attempting to provide for the dissemination of research findings relating to crayfish and to develop an international forum for the free discussion of problems relevant to crayfish.  Obviously, crawfish are a huge part of Louisiana tourism and economy, and historically the IAA has been paramount in maintaining the crawfish industry despite unpredictable climate, terrible environmental disasters such as oil spills, and coastal erosion that may change natural habitats.  

Recently, Louisiana’s own Nicholls State University biology professor Dr. Chris Bonvillain has been appointed to the executive board for the International Association of Astacology which is made up of people who represent the crawfish farming industry, academia and state and government organizations from more than 40 countries.  The board’s aim is to encourage the scientific study, conservation and wise use of crawfish. They also work to maintain the organization objectives and provide expert comments and opinions on matters pertaining to crawfish worldwide.

“I am honored to serve on the IAA Executive Board and represent the United States and Southern U.S. crawfish,” said Dr. Bonvillain, who is one of only two appointed board members from the U.S.

“This shows that Nicholls biology faculty are involved in research that is important to our state,” said Dr. Quenton Fontenot, Nicholls biological sciences department head. “The fact that Chris is recognized by this international appointment confirms that Nicholls is recognized as a leader in crawfish research.”

The board meets every two years at the International Association of Astacology Symposium, with this year’s meeting having been in Pittsburgh. The next meeting will be in the Czech Republic in 2020.  Any person or institution interested in furthering the study of Astacology is eligible for membership. Services to members include a quarterly newsletter (Crayfish News), membership directory, biennial international symposium and publication of the journal Freshwater Crayfish.


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The Best Holiday Bark Recipes

Holiday bark is a staple at any holiday festivity for two reasons: it’s easy and delicious.  Most of the times you see holiday bark, it’s chocolate and peppermint. This holiday, shake things up by exploring some of the hundreds of ways bark can be made, according to Delish.com.  Your recipe will be the holiday hit!

1.    Santa Bark

The red and green M&Ms make this bark the aesthetically perfect choice for a holiday dessert although you could use any M&M color scheme to fit any holiday occasion.  

INGREDIENTS
35 saltine crackers
2 sticks unsalted butter
1 c. packed brown sugar
1 3/4 c. semisweet chocolate chips
1 bag red and green holiday M&Ms
1 jar holiday sprinkles, your choice


DIRECTIONS
Preheat oven to 350 degrees F. Line a baking sheet or jelly-roll pan with tin foil and coat with cooking spray. Line the baking sheet with Saltine crackers. Set aside.
In a medium-sized saucepan, melt butter and brown sugar. Bring to a boil, stirring continuously, for about 2 minutes. Pour mixture over crackers in an even layer and bake 5-6 minutes. Top with chocolate chips, baking for 3 minutes, or until melted. Top with mini marshmallows, red and green M&Ms and holiday sprinkles. Cut into squares, then cool until the chocolate has hardened.


2.    Oreo Bark Heaven

Who doesn’t have an oreo obsession?  This delectable dessert is the perfect balance of white chocolate, crunch, and creamy.  This is sure to be your favorite new recipe.

INGREDIENTS
4 c. white chocolate chips, melted
1/2 c. crushed Oreos (plus more for sprinkling)
1 c. semi-sweet chocolate chips, melted
10 whole Oreos


DIRECTIONS
Line a small baking sheet with parchment paper.
In a large bowl, combine melted white chocolate and crushed Oreos and fold together until just combined. Pour the white chocolate mixture into the baking sheet and spread into an even layer.
Twist the whole Oreos in half and place on top of the melted white chocolate. Top with more crushed Oreos then drizzle with melted chocolate on top. Refrigerate until set, about 2 hours.
Break into pieces and serve cold or at room temperature.

3.    Cheesecake Bark

All the great taste of cheesecake but without all the fuss.  This bark recipe looks (and tastes!) like you spent all day on it…no one will know you whipped it up in 20 short minutes!

INGREDIENTS
6 oz. cream cheese, softened
2 1/2 c. 2% or full fat greek yogurt
1/4 c. honey
1 tsp. pure vanilla extract
Pinch kosher salt
1/2 c. raspberries
1/3 c. sliced strawberries
1/4 c. blueberries
1/4 c. crushed graham crackers


DIRECTIONS
Line a medium baking sheet with parchment paper. In a large bowl using a hand mixer, beat cream cheese until light and fluffy. Add in yogurt, honey, vanilla and salt and beat again until smooth.
Pour mixture onto prepared baking sheet and smooth until bark is about 1/2” thick. Sprinkle fruit and graham crackers onto bark and place into the freezer to harden, 4 to 6 hours.
Break into pieces or cut into squares and serve.


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