Tulane Research: Fighting the Epidemic

Researchers stemming from various areas of study at Tulane University have been crucial factors in the effort to combat contagious disease epidemics around the world. In the exhibit OutBreak: Epidemics in a Connected World, the extensive efforts of the researchers are chronicled. The exhibit, which is co-sponsored by The Smithsonian National Museum of Natural History, is a part of the Smithsonian’s Outbreak project. As the world’s population increases, interactions between humans, animals, and the environment also increases. Hence, this project aims to increase awareness of human, animal, and environmental components that influence contagious disease epidemics. By gathering global partners to work together, the project aspires to stop outbreaks before they even have the chance to occur. The diseases featured in the Outbreak exhibit include cancer, the common cold, Ebola, HIV, leprosy, and Yellow Fever.

In response to the exhibit, vice president of research, Dr. Laura Levy, says, “From its inception, Tulane has been a leader in the fight against infectious diseases. This is an opportunity to share that story with those who may not be familiar with some of the groundbreaking advances that have happened right here in New Orleans at Tulane.”

The exhibit begins with the history of Tulane University, which was founded in 1834 by seven doctors who yearned to fight the spread of Yellow Fever, malaria, and smallpox. From that premise, the university went on to be a center of innovative research for issues of global contagion. Some of the most prevalent breakthroughs affiliated with the university are the discovery of the linkage of cigarette smoking to lung cancer, the development of tests to guarantee the safety of polio and measles vaccines, and the isolation of the common cold virus by Dr. William J. Mogabgab in 1955. The development of the first single-lens binocular microscope is also linked to Tulane. With the development of this microscope came the first documented study of cholera.

Some of the more modern-day research at the university includes the study of gene therapy in primates to assist children with genetic disorders, the development of an improved diagnostic test for Lyme disease, and continued research of diseases such as HIV and Ebola. Consequently, when the Ebola epidemic emerged in Sierra Leone, Tulane researches were of the first to respond.

The exhibit’s research was led primarily by Sally Baker, a MD/PhD graduate student in the School of Medicine. As a young ambassador for the American Society of Microbiology, she collaborated with the Office of Communications and Marketing at Tulane to put the exhibit together. When asked about the basis of the exhibit, Baker said, “Today, we continue to struggle with epidemics, such as the current measles outbreak. I thought it was important to highlight some of the work that Tulane has done in the field of infectious disease, particularly working to develop better vaccines and prevent outbreaks. We wanted to bring that knowledge to the public in an exhibit.”

Tulane University’s Outbreak exhibit is described as a regional version of a larger-scale endeavor. In 2018 – the 100thanniversary of 1918’s Great Influenza pandemic – The Smithsonian unveiled a national Outbreak exhibit in Washington, D.C. This national exhibit spans at 4,250 square feet and will remain open until February of 2021. The exhibit is fueled by the premise of the connectivity of virus and seeks to maintain that in order to suppress outbreaks, people from several different fields must band together to carry out “coordinated detective work.”

Tulane’sOutBreak: Epidemics in a Connected Worldopened on May 1 and will run until July 31, 2019. The exhibit is free-of-charge and is located in the Diboll Gallery of the Tidewater Building, 1440 Canal Street.

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Father’s Day Recipes To Wow Dad

It is summer, which means Father’s Day is approaching. What better way to thank dad than with a delicious home cooked meal. One that can fill his belly. Julie’s Eats and Treats has one of the best collections of over 40 recipes for Father’s Day. Here are two dad filling recipes; one for the oven and one for the grill.

Father’s Day Three Meat Pizza Ring

INGREDIENTS

  • ½ cup of chopped pepperoni
  • ½ cup of diced Canadian bacon
  • 1 pound of Italian Sausage
  • Two 8 ounce tubes of crescent rolls (refrigerated)
  • One 15 ounce can of pizza sauce, divided in half
  • One ½ cup of shredded pizza cheese
  • Two garlic cloves, crushed

INSTRUCTIONS

The oven will need to preheat to 375 degrees. Take a large skillet and place it on the stove on medium heat. Cook the garlic and the sausage until the sausage is fully cooked (no more pink). Once cooked, drain the grease out of the pan. Add ½ cup of pizza sauce, Canadian Bacon, 1 cup of pizza cheese, and pepperoni into the pan. This is what will be considered the filling in the ring.

Separate the crescent roll dough into the triangles and place them on a 14 inch ungreased pizza pan. Overlapping the wide ends with the points on the outside. There should be a 4 inch opening in the middle of the pan. Press down on the overlapping part of the dough to make sure it is sealed. You don’t want any of the filling falling out of the bottom.

Take the mixture from the pan and spoon it onto the wipe part of the dough. Take the points and fold them over to make the ring. Bake in the oven for 12-15 minutes. The cresent rolls should be golden brown. The remaining cheese can be used to sprinkle on the top. The extra pizza sauce should be served with the roll.

What dad wouldn’t feel appreciated on Father’s Day with a delicious twist on a classic favorite?

 Sriracha Chicken Bacon Ranch Skewers For Dad

INGREDIENTS

INSTRUCTIONS

Take the BBQ sauce, the bacon ranch dressing, Sriracha sauce, and chili powder and combine them together. Place the chicken strips in a resealable gallon bag, and pour the mixture in the bag. Make sure the mixture coats the chicken strips evenly. Let this sit in the refrigerator for two hours or more. This can be prepared in advance which will make it easier to just throw on the grill.

After the two hours, or when you are ready to cook the chicken, remove it from the bag and put the bacon strip on the chicken, at the top. Take a metal or wooden skewer and thread it through the chicken and bacon. Grill the skewers over medium heat for about 10 to 14 minutes, make sure they are covered. Once the chicken is no longer pink and fully cooked, remove it from the grill and serve. Make sure to flip the chicken while it is grilling so it cooks evenly.

Not seeing what you’d like for the perfect Father’s Day meal? For more delicious recipes, click here.

Louisiana and Its Hidden Surprises

Louisiana is full of adventure. It is, after all, Sportsman’s Paradise. We have everything from fishing and hunting to festivals and great food. There is never a dull moment in this beautiful state. You just have to know where to look. Movoto Blog recently posted 27 Crazy Things You Never Knew Existed In Louisiana. Here are three of those 27 with more information to plan you next trip around Louisiana.

The Abita Mystery House, it is also known as the UCM Museum. This museum is less than an hour away from New Orleans, in Abita Springs, Louisiana. It is a roadside attraction, created by the Louisiana artist John Preble, consisting of different exhibits he put together himself. Click here for an entire list.

The Museum is made up of over 50,000 objects that were found and recycled. The worlds Preble created are what any visitor visiting Louisiana wants to see, a haunted Southern plantation, a jazz funeral, and even a rhythm and blues dance hall. There is a general store and even a comb collection. The Museum is located in the historic district of Abita Springs.  The best part is that admission is only $3.

Avery Island, Louisiana not only offers the amazing opportunity to explore the factory that makes the famous McIlhenny Family Tabasco, but it also offers the beautiful Jungle Gardens. This outside attraction has a little something for everyone. The garden offers a variety of different attractions.  A large Buddha statue, is one of the main areas that visitors visit. The statue itself was found in a Manhattan warehouse and was sent by railroad in 1936 to the founder of Jungle Gardens, Mr. Ned. A shrine was created for the statue and is visited by local Buddhists who often use the area for a place of worship.

Another attraction within the Jungle Gardens is an area known as “Bird City”.  In the 1890s the egret population was beginning to fall due to plume hunters killing them to sell for their feathers. Mr. Ned raised and released 8 birds and 6 returned with their mates. Creating their nest, this was the beginning of Bird City. It was estimated that one hundred thousand birds were nesting in 1911. Imagine the amount now.

Jungle Gardens does not only host an array of birds; several different species of wildlife also wander the grounds. This area is perfect for bird watching, and Avery Island Jungle Gardens offers its own Bird Tour. You might even get a glimpse of a deer or alligator. The grounds alone are an eye full, but who wouldn’t love to see a deer grazing the grass. Over sixty-four different types of bamboo are also planted around and in Jungle Gardens.

Have you ever heard of a MudFest? Well Louisiana has exactly that. Located in Colfax, Louisiana with over three hundred acres .  The fest is open for three days, and visitors can enjoy an entire weekend dedicated to mud riding.  You do not even need something to ride, just pull up a chair and watch. Click here for admission prices. If you aren’t a fan of big crowds, you can check it out for non-event weekends and pay a much smaller admission.

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The Louisiana Oyster Trail

The Louisiana Bed and Breakfast Association posted an article talking about theLouisiana Oyster Trail. Oysters offer a lot more than most of us originally think. Not only do they offer health benefits for the environment but they also offer health benefits for humans. Oysters are high in omega 3 fatty acids, iron, protein, and other minerals and vitamins. They are low in cholesterol, fat and calories. They can even help improve energy levels and immune function. Plus, increase bone strength, tissue repair, and even help reduce blood pressure. All of this power in a little shell; and let’s not forget about the pearl making part. Oysters are one of the most versatile dishes out there and Louisiana is ready to show it’s visitors the options.

The valves alone in the oysters could cleanse the entire ecosystem; over 50 gallons of water can be filtered by them. And the place to find the best oysters around? Right here in Louisiana, named the number one producer to be exact. It is said that the Gulf of Mexico produces some of the best oysters in the world. Due to the Mississippi River flowing into the Gulf of Mexico, it lowers the salt content in the water. This actually changes the texture and taste of the oyster. This low salt content also makes the oysters have a creamy like taste and even their size is larger.

In 2012, the Louisiana Oyster Trail was created so everyone, even the locals, could experience the Louisiana oyster. Starting in Jefferson Parish and the surrounding areas, going as far as the Gulf of Mexico, this trail offers an unlimited amount of oysters cooked different ways. As of right now there are 22 restaurants who are involved with the trail. The oysters are served in multiple different ways. The classic half shell raw oysters, or try them grilled. You can also get them in a chowder, pickled, fried, deviled, creamed, and even pan roasted. This Trail gives it’s guest the most diverse oyster experience.

What about half fried shrimp and half fried oysters? Try the  Acme Oyster House’s Peace Maker. They offer raw and chargrilled oysters, meaning there is something for everyone. Or what about an oyster sandwich? Cafe 615 Home of Da Wabbit not only has an oyster sandwich but they also have a dish called Brochette Oysters. This consists of fried oysters that are wrapped in bacon and they are served with their remoulade sauce, that is house made.

The Boulevard American Bistro serves what is known as their Boulevard Oysters. Crystal aioli and creamed spinach on top of crispy oysters. Looking for larger portions? Check out Deanie’s Seafood Restaurant, also famous for their Creole dressing. Deanie’s has even won the Certificate of Excellence six years in a year on Tripadvisor. Want something a little more classy? The Restaurant des Families is a creole cottage. Try one of their Louisiana oyster platters.

The oyster trail is the ultimate way to fully experience the oysters Louisiana has to offer, while also exploring Louisiana’s culinary history.

Click here to download the Oyster Trail brochure. Click here to follow the Trail’s Facebook.

For more Louisiana related articles, click here.

 

LSU Students Create a Beach Wheelchair

An article recently published on 4WWL explores the amazing beach wheelchair design of LSU students. On April 30, Cheslyn Simpson was officially able to visit the beach with her family with help from nine Louisiana State University engineering students.

The group of dedicated students designed and built a motorized wheelchair so that the 23-year-old from Plaquemine, La can comfortably visit the beach with her family on their annual beach vacation trip. The Simpson family would usually use a regular wheelchair, but beaches are not wheelchair accessible in terms of travel. Recreational wheelchairs are extremely uncommon.

The initial plans for the wheelchair were created by seniors in the class 2018, who were not able to take the next step toward building and testing the wheelchair. They did, however, leave their plans with the hopes of the next graduating class finishing the project and gifting it to Simpson.

Simpson has Friedreich’s Ataxia, a rare genetic disease that causes progressive damage to the nervous system and movement problems. The disorder normally displays symptoms between 10 and 15 years old. The disorder causes impaired speech, a loss of sensation in the arms and legs, and difficulty walking. In 2017, Simpson’s speech therapists urged her to write as essay asking for help visiting the beach with her family to the LSU Senior Capstone Design Program.

The wheelchair has three fat wheels for navigation, a cup holder, a cooler, and a Bluetooth speaker to play music. The students also included headlights, umbrella holders, and lights on the underside of the wheelchair that change colors. The group also consulted with Simpson on the design of the wheelchair as she chose the colors and the upholstery.

The initial group that began the project received a donation of $3,000 from the LSU Foundation. This year’s group created a GoFundMe that doubled the amount. Local businesses donated the welding and the frame. A company in New Zealand donated the motors. The students had every intention of purchasing all of the materials they needed but, thanks to generous donors, they didn’t have to.

To prevent the Simpson family from spending an unimaginable amount of money on a special wheelchair charger, the students made the new chair compatible with the one the family used for Cheslyn’s everyday chair.

This year there were 46 teams for the Senior Capstone Design Program. Each team was assigned a project and, this year, the projects varied immensely. There was a portable wheelchair for a child with cerebral palsy, a neighborhood surveillance system, a smart WiFi router system, and even a system to test the resistance of various sugarcane chopper blades to wear and tear.

The students participating in the Senior Capstone Design Program are all electrical and/or mechanical engineering majors at the university. This program is a way for them to take what they learned and put it to the test. It is safe to say that this project is one that most of them will not forget.

For more education related information, click here.

 

The Ultimate Charcuterie Board

Who doesn’t like variety? Summer time is the perfect excuse for this recipe! Reluctant Entertainer has a Charcuterie board recipe that will outshine the rest. A charcuterie board is the perfect route if you aren’t sure what to offer your guests. It is even great to serve for dinner! These boards are made up of nuts, veggies, dried fruits, cheeses, cured meats, and more!

The first thing you will need is the board! Make sure the board for your charcuterie is food friendly and if it isn’t, make sure to place parchment paper on the board. The best boards to use are the ones that have a lip, this will help make sure all of the food fits and stays in place. Another thing to think about when making this recipe is how many people are being served. The more people, the bigger the board.

If you want to get rid of the parchment paper but don’t have a food safe board, take some sandpaper and sand the board down. After the board is sanded, rub it down with mineral oil and beeswax. Or, if you want to take the shorter route, you can use a cutting board and butcher block conditioner.

Charcuterie boards often contain dipping spices, but if you aren’t sure where to start looking check out DeLallo Foods.

INGREDIENTS FOR YOUR ULTIMATE CHARCUTERIE BOARD

  • Italian Herb Dry Cured Sausage, sliced
  • Red Wine Salami, sliced
  • Sweet Casalingo Dry Cured Sausage, sliced
  • Black Pepper Dry Cured Sausage, sliced
  • Figs, sliced
  • Sun-Dried Tomato & Basil Seasoning Spices
  • Roasted Garlic & Parmesan Seasoning Spices
  • Rosemary & Garlic Seasoning Spices
  • Garlic Pepper & Tomato Seasoning Spices
  • 1 jar Italian Roasted Pepper Bruschetta
  • 1 jar Italian Olive Bruschetta
  • 1 jar Italian Garden Vegetable Bruschetta
  • Extra Virgin Olive Oil, for dipping
  • Almonds
  • Olives
  • Veggies
  • Miscellaneous crackers
  • Baguette Bread
  • Soft cheese
  • Sharp Cheddar Cheese

UTENSILS

  • Large board
  • Small bowls
  • Small plates

INSTRUCTIONS

Make sure the board you are using for your charcuterie is prepared in advance, the worst thing is being in the middle of preparation and something isn’t ready. The meats should be sliced, waiting to be placed on the charcuterie board. Take the small bowls and place them on the board, the olives and nuts should be placed inside. Fill the other bowls with the different the Bruschettas. Place 3 to 4 small, flat dishes on the board. These dishes should be filled with the olive oil. Take the different spices and sprinkle them on top of the olive oil.

Slice the cheeses, if they are not already prepared. Wash the vegetables and dry fruits, you don’t want unclean food on the board. Now here comes the fun part, placing the food on the board. Start placing the meat, cheeses, crackers and the sliced baguette around the board. The fruits and vegetables should come next. The idea is not to crowd the board, but to fill it. There should not be too many empty spaces. The food items can be mixed together or if you like organizing, feel free to group them in categories. All of the crackers on one side and all of the meats on the other. Or be adventurous, and have an alternating pattern. Placed the olive oil in the middle and the Bruschetta on the outside. The options are endless and so is the food! Enjoy your charcuterie board any way you like it.

For more delicious recipes, click here.