Author: Emily Gautreaux

How LSU’s New Certificate Addresses the Future of Digital Infrastructure

Louisiana State University recently announced the launch of a new Digital Twin Design and Production Certificate, positioning the institution at the forefront of one of the fastest-growing technologies shaping modern industry and digital infrastructure. Developed through a collaboration between academic leaders and private-sector experts, the program was designed to prepare professionals for the expanding use of digital twins across construction, manufacturing, energy, and other sectors critical to Louisiana’s economy. More information about the university’s engineering and digital infrastructure initiatives can be found through the LSU College of Engineering, while details about online delivery are available via this news release from LSU.

Digital twins are virtual, continuously updated models that mirror physical assets, systems, or processes in real time. These tools allow organizations to simulate conditions, predict outcomes, identify inefficiencies, and address safety concerns before costly failures occur. From monitoring bridge integrity to optimizing factory operations or improving supply chain performance, digital twins are increasingly central to how complex systems are managed. Industry analysts frequently cite their ability to reduce downtime and operational costs while improving decision-making, particularly in infrastructure-heavy regions like Louisiana.

Registration for the certificate program is now open, and LSU officials noted that it is the first digital twin certificate in the nation co-developed by both academic and industry experts. The program consists of seven fully online courses that combine case studies, guided tutorials, and hands-on learning activities. Participants learn how digital twins are designed, what technologies support them, and how they are deployed to track and improve real-world systems. Coursework also includes practice using widely adopted software platforms and instruction on calculating deployment costs and return on investment. Additional details about certificate offerings are available through LSU Continuing Education.

Beyond technical development, the certificate places a strong emphasis on understanding the broader implications of digital twin technology. Participants explore topics such as data ethics, intellectual property considerations, cybersecurity concerns, and legal risks associated with modeling real-world systems. Program leaders emphasized that these non-technical dimensions are essential for professionals who will be responsible not only for building digital twins but also for managing them responsibly within organizations. This interdisciplinary approach aligns with broader conversations in higher education about responsible innovation and workforce readiness, as outlined by the U.S. Department of Education.

The digital infrastructure certificate was created through a partnership between the LSU College of Engineering, LSU Online, the Baton Rouge–based consultancy DigiTwin Global, and the global engineering software firm Bentley Systems. According to LSU Engineering Dean Vicki Colvin, understanding when digital twins are worth the investment—and how to use them effectively—is becoming a baseline skill for future engineers and business leaders. She noted that demand for these competencies is growing rapidly in construction, manufacturing, energy, agribusiness, and healthcare, all of which play major roles in Louisiana’s economy.

Development of the program was led by Marwa Hassan, associate dean of academic affairs in the College of Engineering, and Kappie Mumphrey, vice president of LSU Online. The development team included LSU engineers, computer scientists, digital designers, and online learning specialists, as well as industry software professionals. Contributors also included faculty from the E.J. Ourso College of Business and leadership from Forte and Tablada, a Baton Rouge engineering firm whose executives co-founded DigiTwin Global. Additional context on LSU’s business programs is available through the Flores MBA Program.

Program developers emphasized practicality as a defining feature of the certificate. Several courses include direct interaction with professional-grade digital twin software, including platforms developed by Bentley Systems. Industry leaders involved in the program noted that Louisiana’s extensive industrial and coastal infrastructure makes the state an ideal environment for applying digital twin technology at scale. Looking ahead, LSU is exploring the creation of a full bachelor’s degree in digital twin technology, while DigiTwin Global is planning a regional symposium on the topic in February—signaling continued momentum for this emerging field.

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A Statewide Tour of Louisiana’s Best King Cakes

The Mardi Gras season officially began on Twelfth Night, January 6, and continues through Fat Tuesday, marking the annual return of one of Louisiana’s most anticipated culinary traditions: king cake. Across the state, residents once again eagerly awaited the moment bakeries unveiled their seasonal offerings, knowing the colorful confection symbolized Carnival season in full swing. According to Pelican State of Mind, and this article from The Daily Advertiser, these king cakes ranked among the very best found throughout Louisiana during the most recent Mardi Gras season.

The tradition of king cake predated Louisiana by centuries. Its origins stretched back to ancient Rome, when similar cakes were served during Saturnalia, the largest pagan festival of the year. Over time, the custom evolved through European Epiphany celebrations before arriving in Louisiana, where it became firmly tied to Carnival culture. As explained by Gambino’s Bakery, modern king cakes symbolized the biblical Three Kings and were decorated in traditional Mardi Gras colors. Purple represented justice, green symbolized faith, and gold stood for power—turning each cake into both a dessert and a cultural emblem.

Several longtime and regional bakeries helped anchor Louisiana’s king cake tradition throughout the Mardi Gras season. Manny Randazzo’s in Metairie remained one of the most recognizable names in king cake culture, offering cakes for in-store pickup or shipping while supplies lasted, all made using the Randazzo family’s closely guarded recipe. Each cake featured a classic cinnamon-infused base topped with the bakery’s signature icing, a style many Mardi Gras purists continued to view as the benchmark for traditional king cake. In Lafayette, Keller’s Bakery upheld its legacy by producing king cakes from a Danish pastry recipe that dated back more than 120 years, filling each cake with specialty-made fillings and decorating them in classic Carnival colors. Central Louisiana also delivered standout options, with Atwood’s Bakery in Alexandria offering king cakes for pickup or shipping and encouraging early orders for specific flavors and sizes. Alongside traditional varieties, the bakery’s deluxe king cake featured three different flavored sections in a single cake. Nearby in Pineville, The Batter’s Box accepted preorders and call-in orders throughout the season, allowing customers to choose their flavor and pickup time, with personal-sized king cakes available for those seeking a smaller option.

Other bakeries across the state added variety and creativity to the king cake lineup. In Jackson, Chefs To-Go put a modern spin on the tradition by offering king cake not only in its classic form but also as cupcakes, featuring twelve flavors in one standard size during the season. In Gonzales, Ralph’s Market stood out for its expansive selection, producing nearly 50 king cake flavors made fresh daily and available in-store or via two-day shipping, with shipped orders including assembly instructions and materials. In Central, Oak Point Fresh Market sold king cakes through its bakery department while supplies lasted, featuring both traditional options and specialty flavors such as Chantilly and champagne or bourbon pecan praline. In Monroe, Daily Harvest Deli & Bakery baked fresh king cakes throughout the season and encouraged special orders for specific flavors and sizes, with offerings ranging from cinnamon to Oreo, lemon, and chocolate ganache with pecans. Further south, New Roads brought playful flair through Mikey’s Donuts, where customers purchased whole king cakes or individual slices, along with fried king cakes and king-cake-flavored drinks. In Opelousas, Mikey’s Donut King produced king cakes daily during the Mardi Gras season, recommending early reservations and offering cakes plain or filled, in small or large sizes, with flavors including Bavarian cream, chocolate, lemon, strawberry, and caramel cream cheese.

Shreveport featured several notable bakeries, including Julie Anne’s Bakery & Café, which offered king cakes year-round in 28 flavors for pickup or shipping. Each shipped cake included Mardi Gras beads, doubloons, and educational material about king cake history. Lilah’s Bakery, known as Shreveport’s original king cake bakery, operated seasonally and offered 21 flavors in sizes ranging from small to extra large. Tubbs Hardware & Cajun Gifts rounded out the list by selling king cakes in-store or online from January 6 through Fat Tuesday, with classic cinnamon and cream-cheese-based flavors available.

Together, these bakeries showcased how king cake culture spanned the entire state, blending history, regional pride, and culinary creativity into one beloved Mardi Gras tradition.

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A Louisiana Twist on Classic Chili

Creole chili brought together the bold, layered flavors of South Louisiana cooking with the comforting structure of a classic chili. This version of Creole Chili from Louisiana Cookin leaned heavily into regional identity by starting with Vaucresson Creole Hot Sausage, a New Orleans staple known for its deep spice blend and coarse texture. Unlike Texas-style chili or Midwestern bean-forward versions, Creole chili embraced aromatics, peppers of varying heat levels, and seasoning built slowly over a simmer rather than all at once. The result was a pot of chili that felt hearty and familiar while still unmistakably Louisiana in spirit.

Ingredients:

  • 3 pounds Vaucresson Creole Hot Sausage, removed from casing
  • 2 pounds ground beef
  • 1 (15-ounce) can stewed tomatoes
  • 2 (12-ounce) cans red kidney beans (optional)
  • 1 (15-ounce) can tomato sauce
  • 2 cups beef stock
  • ½ poblano pepper, diced
  • 1 serrano pepper, diced
  • 1 large yellow onion, diced
  • 1 large green bell pepper, diced
  • 1 jalapeño, diced
  • 1 habanero, diced
  • 2 dried chili peppers
  • 1 teaspoon red chili flakes, garlic powder, onion powder
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon black pepper
  • 1 tablespoon Creole seasoning
  • For serving: sour cream, shredded Cheddar cheese, sliced jalapeños, cornbread, or corn chips

Directions:

  1. In a large pot or Dutch oven, browned the Creole hot sausage and ground beef together over medium heat. The onion and green bell pepper were added early so they softened as the meat cooked. Once the meat was no longer pink and the vegetables were tender, excess fat was drained to prevent the chili from becoming greasy.
  2. Tomato sauce, stewed tomatoes, kidney beans (if using), and beef stock were stirred into the pot. This created the base of the chili and loosened the mixture enough to allow the spices to bloom evenly during the simmer.
  3. The poblano, serrano, jalapeño, and habanero peppers were added next, followed by the dried chili peppers, red chili flakes, garlic powder, onion powder, chili powder, cumin, black pepper, and Creole seasoning. Everything was stirred thoroughly to distribute heat and seasoning throughout the pot.
  4. The chili was brought to a gentle boil, then reduced to low heat. Covered and simmered for about 20 minutes, the mixture thickened slightly while the flavors melded. Occasional stirring ensured nothing stuck to the bottom, and seasoning was adjusted as needed toward the end.
  5. The chili was ladled into bowls and finished with sour cream, shredded Cheddar, sliced jalapeños, and a side of cornbread or corn chips for crunch and contrast.

This Creole chili allowed for flexibility depending on audience and occasion. The kidney beans were optional and could be omitted for a meat-forward version or included to stretch the dish for larger gatherings. Heat levels were easily adjusted by reducing or increasing the amount of habanero and dried chilies. Removing seeds from fresh peppers also softened the spice while preserving flavor.

Cornbread was a natural companion, especially versions inspired by Southern or Louisiana-style baking traditions such as those found at Louisiana Cookin’. Corn chips added texture and worked well for scooping, making the chili suitable for casual serving. For a lighter pairing, a simple green salad with vinaigrette helped cut through the richness of the sausage and beef.

Creole chili stands out because it respected the structure of traditional chili while confidently leaning into Louisiana flavors. The use of Creole hot sausage, layered peppers, and bold seasoning transformed a familiar dish into something more regional and distinctive. Whether served at a family dinner, tailgate, or casual gathering, this chili delivered comfort, heat, and depth in every bowl. With customizable spice levels and versatile serving options, it earned a reliable place in any cold-weather cooking rotation.

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National Parks to Visit in 2026: Epic Landscapes Without the Fee

Exploring the United States often meant choosing between breathtaking landscapes and budget limitations, yet 2026 has proven that iconic scenery does not always come with an entrance fee. With 63 official national parks and more than 400 additional sites managed by the National Park Service, travelers have found countless opportunities to experience mountains, coastlines, caves, and forests without paying a daily admission cost, as per this travel blog article from Travel + Leisure. While many parks typically charged between $20 and $35 per vehicle, a significant number remained free year‑round, making them ideal anchors for cost‑conscious itineraries across the country.

Beyond well‑known federal fee‑free days such as Presidents Day, Memorial Day, Flag Day, and the Independence Day weekend, roughly one‑third of national parks required no entrance fee at all. These destinations spanned nearly every region of the country, allowing travelers to design routes around landscapes that ranged from subtropical shorelines to Arctic tundra. In the Southeast, Great Smoky Mountains National Park continued to draw millions of visitors each year for its mist‑covered ridges, preserved cabins, and hundreds of miles of hiking trails. Nearby, Congaree National Park offered a dramatically different experience, protecting towering bald cypress trees and peaceful boardwalks that wound through one of the largest intact floodplain forests in North America.

Along Florida’s coast, Biscayne National Park highlighted a side of the national park system that existed largely underwater. Coral reefs, mangrove shorelines, and clear bays shaped an experience centered on marine ecosystems rather than mountain views. Inland, Hot Springs National Park in Arkansas blended natural thermal springs with historic bathhouses, creating a rare overlap of preserved architecture and geology. Further north, Mammoth Cave National Park in Kentucky invited visitors underground, where the world’s longest known cave system revealed vast chambers, winding tunnels, and ancient formations shaped over millions of years.

The Midwest and Appalachian regions expanded the list of free‑entry parks with surprising variety. Cuyahoga Valley National Park preserved waterfalls, wooded trails, and remnants of the Ohio & Erie Canal between Cleveland and Akron, offering easy access to nature near urban centers. Voyageurs National Park in northern Minnesota centered on interconnected lakes and waterways, where water‑based exploration defined the landscape. In West Virginia, New River Gorge National Park showcased dramatic cliffs and one of the longest steel arch bridges in the Western Hemisphere, while Wind Cave National Park in South Dakota revealed intricate boxwork formations beneath rolling prairie terrain.

Alaska stood apart as the state with the highest concentration of free‑entry national parks. Glacier Bay National Park and Kenai Fjords National Park highlighted tidewater glaciers, fjords, and abundant marine wildlife, while Wrangell–St. Elias National Park and Preserve covered an area larger than several U.S. states combined. Even more remote destinations such as Gates of the Arctic National Park, Katmai National Park, Kobuk Valley National Park, and Lake Clark National Park emphasized vast wilderness, often accessible only by small aircraft and rewarding travelers with unmatched solitude and scale.

Although these parks did not require entrance fees, planning ahead remained essential. Some locations enforced parking charges, timed‑entry systems, or recreation‑specific permits for activities such as camping, fishing, or boating. For travelers planning to visit multiple parks that did charge admission, the America the Beautiful Pass offered a cost‑effective option for yearlong access to federally managed lands.

With thoughtful planning, 2026 demonstrated that unforgettable travel experiences did not depend on ticket prices. From Appalachian ridgelines and Midwestern rivers to Pacific forests and Arctic expanses, these free‑entry national parks showed that some of the country’s most iconic landscapes were open to everyone, every day.

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National Awards Highlight South Louisiana’s Impact

Businesses and nonprofit organizations across South Louisiana were recently recognized with national awards for professional excellence, innovation, and community impact, with honors announced across New Orleans and Baton Rouge. As per this article from Nola.com, these recognitions reflected achievements in higher education, healthcare leadership, law, the arts, and civic development, highlighting the region’s growing influence at both the state and national levels. These honors, awarded by respected national organizations and industry publications, underscored how institutions and leaders in Louisiana continued to shape conversations far beyond the state’s borders.

In New Orleans, national attention turned toward Tulane University, where biomedical engineering professor J. Quincy Brown was named a 2025 fellow by the National Academy of Inventors. The recognition reflected Brown’s work developing MAGIC-SCAN, a technology designed to provide surgeons with immediate confirmation after cancer surgery that all malignant tissue had been successfully removed. Brown served as the inaugural Mark and Diana Tipton Endowed Professor in Tulane’s School of Science and Engineering and had
accumulated 27 patents over the course of his career. His work also extended beyond academia through the co-founding of Instapath Inc., a cancer imaging company focused on translating laboratory research into real-world medical applications.

Leadership in healthcare was also recognized with national awards when Modern Healthcare magazine named Pete November, president and chief executive officer of Ochsner Health, among the 100 Most Influential People in Healthcare of 2025. November assumed the CEO role in 2022 after holding several senior leadership positions within Ochsner, including executive vice president of digital
health, chief financial officer, and chief administrative officer. The recognition highlighted his role in guiding one of the region’s largest healthcare systems through a period of technological expansion, operational growth, and evolving patient care demands.

The New Orleans events and tourism sector earned additional accolades as the Eventex Awards named Elaine Williams, chief commercial officer for the New Orleans Ernest N. Morial Convention Center, to its 2025 Eventex Powerlist of the 50 Most Influential Venue Professionals worldwide. The convention center also received recognition from ConventionSouth magazine, which named the facility among 35 Louisiana winners of its annual Reader’s Choice Awards.
Together, the honors reflected the convention center’s continued importance to Louisiana’s hospitality industry and its role in attracting large-scale events to the region.

Several national awards and professional distinctions were announced across healthcare and the legal field. The American College of Healthcare Executives named Jomel Whittington, president of the AVALA Physician Network, as a fellow, placing him among fewer than 8,700 healthcare executives nationwide to hold the designation. Meanwhile, the Louisiana Bar Foundation announced its 2025 distinguished honorees ahead of its 40th anniversary gala. Judge Dana Douglas of the Fifth U.S. Circuit Court of Appeals was selected as distinguished jurist of the year, while Michael
Patterson of Long Law Firm was named distinguished attorney. Monica Hof Wallace of Loyola University New Orleans was recognized as distinguished professor, and retired Judge Freddie Pitcher received the Calogero Justice Award.

In Baton Rouge, recognition spanned education, healthcare, entertainment, and innovation. The Louisiana Association of Student Financial Aid Administrators named Brittany Terrio, director of financial aid at River Parishes Community College, as its 2025 Woman of the Year. Terrio was honored during the organization’s conference in November and was also elected as its second
vice president, reflecting her leadership and service within Louisiana’s higher education community.

Community-focused initiatives were also highlighted when Louisiana Healthcare Connections awarded a total of $12,000 in grants to six organizations working to build healthier communities. Grant recipients included The Walls Project, Team Capables, WeHelpNOLA, The Highland Center, Hellfighters West Monroe LA Unit, and Gifted Smiles. The funding supported a range of projects aimed at improving access to services, promoting wellness, and strengthening neighborhoods across Louisiana.

Taken together, these honors reflected the depth and diversity of talent across South Louisiana.From medical research and healthcare leadership to legal service, higher education, and the arts, the recognitions demonstrated how institutions and professionals in the region continued to influence innovation, leadership, and community development on a national scale.

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Pasta Carbonara With Pancetta: Simple Ingredients, Big Flavor

There’s no debating pasta carbonara’s standing in the pantheon of Italian pasta recipes. A Roman classic, its glossy sauce is built from eggs, hard cheese, cured pork, and black pepper—no cream required. This version of the pasta carbonara recipe from Epicurious relies on egg yolks, finely grated Parmesan cheese, rendered pancetta fat, and starchy pasta water—nothing more. As the pancetta cooks, its savory, aromatic drippings become the backbone of the dish, while a generous amount of freshly ground black pepper keeps the richness in check. The key is timing. The eggs and cheese are whisked together off heat, then gently tossed with hot pasta until silky and emulsified, never scrambled. Traditionalists can swap pancetta for guanciale or Parmesan for Pecorino Romano, but the result remains the same: a spare but luxurious, deeply satisfying pasta carbonara that’s ready in about 25 minutes.

Ingredients:

  • ● 12 oz. mezze rigatoni 
  • ● smashed 4 oz. pancetta (Italian bacon) cut into ½” pieces 
  • ● 3 oz. Parmesan, finely grated (about 2 cups) 
  • ● 6 large egg yolks 
  • ● 1 large egg 
  • ● 2 garlic cloves
  • ● Kosher salt 
  • ● 2 tsp. freshly ground black pepper

Directions:

1. Cook 2 garlic cloves, smashed, and 4 oz. pancetta (Italian bacon), cut into ½” pieces, in a dry large skillet over medium heat, stirring often, until garlic is fragrant and browned in spots and pancetta is beginning to crisp, about 4 minutes. (It’s okay that the garlic will be cooking in a dry skillet before the fat renders from the pancetta.) Set a fine-mesh sieve over a small bowl and scrape pancetta mixture into sieve to drain. Pluck out and discard garlic. Transfer pancetta to a small bowl and let cool. Set fat from pancetta aside. 

2. Whisk together 6 large egg yolks and 1 large egg in a medium bowl. Add 3 oz. Parmesan, finely grated (about 2 cups), and whisk to combine.  Meanwhile, cook 12 oz. mezze rigatoni in a large pot of boiling salted water, stirring occasionally, until very al dente, about 1 minute less than package directions. Drain, reserving 1 cup pasta cooking liquid. Reserve pot. 

4. Stir 1 Tbsp. reserved pancetta fat and ¼ cup warm pasta cooking liquid into egg mixture. Combine egg mixture, pancetta, pasta, and another ¼ cup pasta cooking liquid in reserved pot and place over low heat. Cook, stirring constantly and adding more pasta cooking liquid as needed (up to remaining ½ cup), until sauce thickens and coats pasta in a glossy sheen, about 3 minutes. Remove pasta from heat, add 2 tsp. freshly ground black pepper, and season with kosher salt. Divide pasta among shallow bowls to serve.

Notes:

Pasta carbonara was traditionally served on its own, but it paired well with simple accompaniments. A crisp green salad dressed with lemon and olive oil provided contrast to the richness of the pasta. Roasted vegetables, such as broccolini or asparagus, also worked well alongside the dish without overwhelming it.

For those looking to explore variations, pancetta could be replaced with guanciale for a more traditional Roman profile, while Pecorino Romano could stand in for Parmesan for a sharper, saltier finish. Mezze rigatoni worked especially well because its ridges held onto the sauce, but spaghetti or bucatini were equally suitable.

This pasta carbonara with pancetta demonstrated how restraint often led to the most memorable results. By focusing on technique and timing rather than extra ingredients, the dish delivered depth, richness, and balance in every bite. Ready in about 25 minutes, it was an ideal example of how classic Italian cooking turned simplicity into something luxurious. When prepared with care, carbonara remained one of the most satisfying pasta dishes ever created.

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