Author: Emily Gautreaux

Multi-Billion Dollar Hyundai Manufacturing Boost Headed to Louisiana

A historic economic announcement unfolded in Ascension Parish as officials revealed plans for a monumental $5.8 billion steel plant to be constructed by Hyundai Steel Company. The proposed facility, to be located near Donaldsonville on the west bank of the Mississippi River, marked one of the largest foreign manufacturing investments ever made in Louisiana, as per this article from Houma Today.

The project, part of the 17,000-acre RiverPlex MegaPark industrial zone, was expected to break ground in 2026. Once completed, the ultra-low carbon steel production plant aimed to generate approximately 2.7 million tons of automotive steel annually. The venture stood poised to not only strengthen domestic supply chains but also create a ripple effect of job growth and infrastructure development across the region.

According to estimates from Louisiana Economic Development (LED), the project would create 1,300 direct positions with an average salary of $95,000 per year, while an additional 4,100 indirect jobs would emerge as a result of the plant’s presence—totaling over 5,400 new employment opportunities in the Baton Rouge metropolitan area.

Hyundai Steel, a division of the Hyundai-Kia Motor Group, selected Ascension Parish as a strategic location to serve its growing U.S. customer base. In addition to supplying automotive steel to Hyundai and Kia’s U.S.-based plants, the company announced intentions to expand its services to other American automobile manufacturers.

Hyundai Steel President and CEO Gang Hyun Seo shared in a news release that the company’s decision to invest in an electric arc furnace-based integrated steel mill in the U.S. was driven by long-term goals to contribute to local economies and enhance job creation. He also emphasized the company’s commitment to building strong business partnerships with a broad range of automakers in the future.

Beyond the $5.8 billion initial investment, Hyundai planned to pour an additional $21 billion into its U.S. operations over the following four years. These developments signaled a significant commitment to reshoring industrial capacity and deepening economic ties between South Korea and the United States. To support the transportation demands of the steel plant, Hyundai will partner with the Port of South Louisiana to construct a deepwater dock on the Mississippi River. This would streamline the import of raw materials and the export of finished steel, further enhancing the region’s logistical strengths.

Recognizing the need for a skilled workforce, River Parishes Community College and the Louisiana Community and Technical College System pledged to collaborate with LED’s FastStart program to establish a new workforce training center. This facility would equip local residents with the technical expertise necessary to fill the jobs the plant would bring.

State and local leaders praised the project as a transformational moment for Louisiana. Governor Jeff Landry described Hyundai’s investment as a strong vote of confidence in Louisiana’s labor force and infrastructure, attributing the state’s appeal to recent economic reforms and a pro-business climate. He viewed the announcement as evidence that the state’s manufacturing sector was regaining momentum.

U.S. Senator Bill Cassidy echoed these sentiments, stating that the push to attract Hyundai was a collaborative effort aimed at reinforcing Louisiana’s role in revitalizing American manufacturing. He expressed satisfaction that the company had chosen Louisiana and acknowledged both state and federal support in making the project a reality.

Ascension Parish President Clint Cointment described the announcement as more than just an economic milestone. He noted that Hyundai’s commitment extended to supporting public safety, enhancing educational institutions, and strengthening community infrastructure. In his words, the project symbolized a generational investment in the wellbeing and future of the entire parish.

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Louisiana Pork Steak Gravy: A Soul-Warming Southern Classic

There’s something undeniably comforting about a dish that fills the whole house with its rich, savory aroma. In South Louisiana, where food is often both memory and celebration, pork steak gravy is more than just a meal—it’s a connection to tradition, resilience, and flavor that runs deep. Known by some as “Recession Gravy,” this dish from Louisiana Cookin, takes humble, affordable cuts of pork and transforms them into a luscious, slow-cooked masterpiece. The smell alone—onions caramelizing, Cajun spices blooming in hot oil, and a rich gravy bubbling away—can transport you straight to your grandmother’s kitchen on a chilly fall afternoon.

This particular recipe, inspired by The Gravy Boys, leans into the rustic soul of Southern cooking. With a strong foundation of Louisiana’s beloved trinity—onion, bell pepper, and celery—plus garlic, beer, and chicken stock, it turns everyday ingredients into something spectacular. Serve it over steaming hot long-grain Louisiana rice, and you have a meal that sticks to your bones and feeds the soul.

Ingredients:

Directions:

  1. Begin by patting the pork shoulder steaks dry with a clean cloth or paper towel. Generously season both sides with your favorite Cajun seasoning blend. A bold hand is encouraged here—you want that flavor to sink in.
  2.  Spread the flour out on a baking sheet and coat each pork steak thoroughly. Every surface should be dusted in flour to help create that golden crust later on.
  3. In a large Dutch oven (8-quart is ideal), heat the vegetable oil over medium-high. Working in batches, brown the pork steaks on both sides until a deep golden crust forms—think darker than perfectly fried chicken. Transfer them to a baking sheet when done. Be careful not to overcrowd the pot, and adjust the heat as needed to avoid burning the flour particles.
  4. Add the chopped onions, bell peppers, and celery directly into the Dutch oven. Use a wooden spoon to scrape up all the delicious browned bits (called grimilles) from the bottom of the pot. These bits are flavor gold. Cook the vegetables for 10–15 minutes, stirring occasionally, until they’ve reached a rich brown color.
  5. Stir in the minced garlic, bay leaves, and about 4 teaspoons more Cajun seasoning. Let everything cook for a minute, just until fragrant. Pour in the beer to deglaze the pot, scraping up anything that remains stuck to the bottom. Stir constantly for another minute to cook off the alcohol and bring everything together.
  6. Return the browned pork steaks to the pot. Pour in the chicken stock and Worcestershire sauce. Increase the heat to high and bring everything to a rolling boil.
  7. Once boiling, reduce the heat to low-medium and simmer uncovered for 1½ to 2½ hours. Stir every 10 minutes or so. Over time, the stock will reduce, and the gravy will thicken to a luxurious, almost gumbo-like consistency. The pork should become so tender it starts falling off the bone with a gentle nudge.
  8. Once the meat is tender and the gravy has thickened to your liking, taste and adjust the seasoning with more Cajun spice or a few dashes of Tabasco. Serve the pork and gravy over a bed of hot Louisiana long-grain rice.

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Discover the Best of Baltimore: Art, Architecture, and Adventure in Charm City

Perched just under an hour north of Washington, D.C., Baltimore, Maryland invites travelers with its storied past, thriving cultural scene, and eclectic neighborhoods, as per this travel blog article from Southern Living. Known affectionately as Charm City, Baltimore offers the ideal mix of historic architecture, locally owned boutiques, artistic treasures, and scenic nature—all waiting to be explored over a weekend getaway.

Start your exploration in the iconic Fells Point neighborhood. With its cobblestone streets, colorful row homes, and waterfront views, this area overflows with Baltimore character. Stroll through its independent shops and boutiques in search of keepsakes or gifts, or simply enjoy the architecture and harbor breeze. Not far away, the Hampden neighborhood offers another side of Baltimore charm. Lined with quirky shops, this area invites you to browse unique storefronts like In Watermelon Sugar, known for its handmade candles and kitchen goods; Antique Exchange Interiors, a multi-level treasure trove of vintage and new finds; The Parisian Flea, brimming with antique decor and jewelry; and Brightside Boutique, a stylish women’s clothing shop.

Nature lovers and animal enthusiasts can find their fix at the Maryland Zoo or the National Aquarium. The zoo, located in Druid Hill Park, is home to over 1,500 animals from all over the world, while the aquarium offers immersive exhibits and an up-close look at marine life from coral reefs to rainforest species. These venues offer both education and inspiration, making them essential stops for anyone wanting to connect with nature in the heart of the city.

If art and history are more your speed, Baltimore will not disappoint. The city is a haven for museum-goers. The Baltimore Museum of Art boasts an impressive 95,000-object collection, including an unrivaled selection of works by Henri Matisse. Nearby, the Walters Art Museum takes visitors on a global journey through 36,000 artifacts spanning centuries and cultures. The American Visionary Art Museum showcases the creativity of self-taught artists, while the Reginald F. Lewis Museum of Maryland African American History & Culture honors Black history in Maryland through exhibitions dating back to the 18th century. Fans of American literature can also walk through the Edgar Allan Poe House & Museum, where the famed writer once lived.

Baltimore is also a city that appreciates its culinary offerings. Begin your day with a hearty breakfast at Miss Shirley’s Cafe, located in both the Inner Harbor and Roland Park neighborhoods. Famous for its award-winning griddle cakes, the cafe has earned accolades from the Food Network and local patrons alike. After shopping in Hampden, recharge at Golden West Cafe, where a Southwest-inspired menu offers satisfying comfort food in a relaxed, artsy setting. Those craving something sweet can pop into The Charmery for a handcrafted scoop of Baltimore’s favorite local ice cream.

For a refined dinner experience, make a reservation at Magdalena, located inside The Ivy Hotel. Drawing culinary inspiration from France, England, and Baltimore itself, this fine dining restaurant delivers elevated dishes like risotto, seared salmon, and savory pork chops in an elegant atmosphere.

Your stay in Baltimore should be just as memorable as your itinerary. For a boutique experience, the Ulysses Hoteloffers affordability without sacrificing style. With 116 rooms and an enviable location within walking distance of cultural hotspots, this hotel blends accessibility with quirky design flair. On the luxury end, The Ivy Hotel provides a lavish retreat. Housed in a historic 1889 mansion, this Relais & Châteaux property includes a spa, library, and fitness center, along with opulent guest rooms and 23 fireplaces. It’s a splurge, but one that delivers comfort, history, and elegance all in one.

Sports lovers can round out the weekend by catching a game—whether it’s football at M&T Bank Stadium with the Ravens or a baseball outing at Oriole Park at Camden Yards. These iconic venues offer a spirited glimpse into Baltimore’s deep sports culture.

Whether you’re drawn by world-class art, picturesque streets, or farm-to-table flavors, Baltimore promises a weekend rich in exploration and relaxation. Its blend of history, culture, and creativity makes it a destination that continues to surprise and delight.

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40% and Rising: The Out-of-State Surge at Louisiana State University

Louisiana State University has increasingly become a national draw, with nearly 40% of its freshmen now hailing from beyond state lines. According to this article from The Advocate, this growing trend has not only reshaped the university’s student demographics, but also sparked both enthusiasm and concern from various corners of the state.

During a recent campus tour, LSU admissions counselor Danielle Hawkins welcomed a group of middle and high school students visiting from Tampa, Florida. When she asked how many had attended a Mardi Gras parade, only a few hands went up—an indication of how unfamiliar some of these prospective students were with Louisiana culture. Hawkins embraced the moment with a warm laugh, highlighting just how far-reaching LSU’s recruiting efforts have become.

Over the past decade, the number of out-of-state undergraduates at LSU has nearly tripled. According to fall 2024 enrollment data, the university now serves over 34,000 undergraduates, with more than 12,000 of those students coming from other states. Meanwhile, the number of Louisiana-based undergrads has increased by only 2%, totaling around 20,300.

This shift hasn’t happened by chance. LSU has actively expanded its recruitment strategies to attract students from across the U.S.—especially from populous states like Texas, Florida, and Georgia, as well as from more distant places like New York, Illinois, and California. University officials say this effort is designed to boost the academic caliber of the student body, strengthen LSU’s national reputation, and increase revenue, since out-of-state students pay higher tuition.

President William Tate IV, who has led Louisiana State University since 2021, emphasized in a previous interview that the goal is to bring in top-tier students from both inside and outside Louisiana. His message to the admissions team was clear: excellence knows no borders.

LSU’s strategy is not unique. Many public universities, especially those in the South, have long turned to out-of-state students to offset budget constraints and declining in-state enrollment. The University of Alabama and the University of Mississippi, for example, each enroll freshmen classes where more than 60% come from other states. Alabama even has recruiters embedded in Louisiana, highlighting the competitive nature of student recruitment in the region.

Still, LSU’s rapid rise in out-of-state enrollment has drawn scrutiny from Louisiana lawmakers. Some worry the university’s resources are being diverted away from local students. State Representative Kim Carver raised a pointed concern: if many out-of-state students leave Louisiana after graduating, is the state truly benefiting from its investment in their education?

From an administrative perspective, however, the strategy appears to be working. Danny Barrow, Louisiana State University’s vice president of enrollment and student success, noted that only 17% of LSU’s Baton Rouge freshmen were from other states when he joined the university in 2017. That figure has now more than doubled to 40%. LSU uses data to guide its outreach, focusing recruitment in states with large numbers of high school graduates.

In addition to academic offerings, LSU’s appeal lies in its culture—football games, active Greek life, and a quintessential southern campus experience. Amenities like a recreation center featuring a climbing wall and a “leisure river” shaped like the university’s initials help sweeten the deal. The cost is also competitive. LSU’s out-of-state tuition and fees, which hover around $29,000 annually, are lower than many other flagship institutions.

Yet for all its success recruiting beyond Louisiana, LSU is facing pressure to ensure it doesn’t neglect its core mission: serving the state’s students. Lawmakers have raised concerns about inconsistent or delayed scholarship communications and the perception that other universities are more aggressive and transparent in their aid offerings. High-achieving Louisiana students, like Tobey Mitchell of Jefferson Parish, have sometimes found more generous support from out-of-state schools, even after being accepted to LSU’s honors program.

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Henderson Hosts Annual Crawfish Pardon, Celebrating Local Icons

Lt. Gov. Billy Nungesser officially launched crawfish season in Louisiana with the ceremonial Crawfish Pardon, an annual celebration steeped in tradition, community, and Cajun culture. As per this article from The Daily Advertiser, this event, which was held for the ninth consecutive year, took place at Pat’s Fisherman’s Wharf Restaurant in Henderson on the first Tuesday after Mardi Gras—a date that has become synonymous with the unofficial kickoff of crawfish season across the Gulf South.

In partnership with the Louisiana Seafood Promotion and Marketing Board, Nungesser pardoned a specially selected crawfish named Huval. The crawfish pardon symbolized both a lighthearted tribute and a deeper recognition of the region’s seafood heritage. Louisiana remains the largest domestic producer of crawfish, yielding approximately 150 million pounds each year. As Nungesser noted during the ceremony, the season would now run through Easter, marking several weeks of backyard boils, restaurant feasts, and cultural gatherings anchored by this beloved crustacean.

Nungesser explained that the event was more than just a ceremony; it was a celebration of the state’s unique cultural identity. By granting Huval his freedom, the lieutenant governor hoped to showcase Louisiana’s vibrant way of life, where food, family, and festivity go hand in hand. He remarked that in Louisiana, “you can always find something that will Feed Your Soul,” a reference to the state’s tourism campaign launched in 2018 that encourages exploration of Louisiana’s culinary and cultural richness.

This year’s pardoned crawfish, Huval, was named in honor of a local icon—Pat Huval—and his family. Pat Huval was a cornerstone of the Henderson community. Alongside his wife, Agnes, he opened a grocery store in 1948 that quickly gained a reputation for its hamburgers and sacks of crawfish. This humble beginning evolved into the creation of Pat’s Restaurant in 1952, a business that would become a regional culinary landmark.

Beyond his role in the food world, Pat Huval also left a lasting legacy in public service. In 1971, he became the first mayor of Henderson, a role he held for more than twenty years. During his tenure, Huval spearheaded efforts to incorporate Henderson as an official town and led significant infrastructure improvements. These included the construction of a town hall, establishment of trash services, the building of a local jail, and the founding of the town’s fire department. Huval passed away in 2018 at the age of 88, but his influence still resonates throughout the community.

The Huval family continues to operate Pat’s Fisherman’s Wharf Restaurant, ensuring that the tradition of serving authentic Cajun cuisine endures. Jude Huval, Pat’s daughter and current co-owner and head chef of the restaurant, expressed her appreciation for the honor bestowed upon her family. She acknowledged the lieutenant governor and the Louisiana Seafood Promotion and Marketing Board for their ongoing support of both the seafood industry and the many restaurants that help preserve Louisiana’s culinary identity.

The crawfish pardon for the crawdad named Huval was selected for the special occasion by Barry Toups, owner of Crawfish Haven and Mrs. Rose’s Bed & Breakfast in Kaplan. After being chosen for the ceremony, Huval was transported to the event in Henderson, where he was welcomed with fanfare and given the spotlight during his symbolic “procession” to his new home.

During the event, Lt. Gov. Nungesser presented an official proclamation to the Huval family in recognition of their contributions to Louisiana’s cultural and culinary landscape. Following the pardoning, the Louisiana Office of State Parks assumed responsibility for the honored crustacean. Huval the Crawfish was relocated to Lake Fausse Point State Park in nearby St. Martinville, where he would spend the rest of his days in a natural environment—burrowing in the mud, swimming through bayou waters, and living freely within the park’s protected habitat.

Events like the Pardoning of the Crawfish blend Louisiana’s love for celebration with its commitment to cultural preservation. They serve not only to mark the beginning of crawfish season but also to shine a spotlight on the people and stories that have helped shape the region’s identity. For many, it’s not just about seafood—it’s about honoring traditions, supporting local businesses, and embracing a way of life that is uniquely and proudly Louisiana.

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One-Pan Creole Garlic Noodles with Shrimp

When you’re craving something rich, garlicky, and packed with bold Louisiana flavors, this recipe for Creole Garlic Noodles with Shrimp from Louisiana Cookin is the dish that delivers on all fronts. This recipe brings together the depth of savory seafood with the creamy richness of garlic butter noodles, elevated by a kick of Creole seasoning. Whether you’re serving it for a special family dinner or impressing guests at a casual gathering, this dish offers a fusion of Asian and Southern coastal cuisines that’s both comforting and exciting.

Ingredients:

Directions:

  1. In a small bowl, combine softened butter with your favorite Creole seasoning until fully mixed. Set it aside to infuse.
  2. Using kitchen shears, snip off the front half of the shrimp’s head just past the eyes. Then, with a serrated knife, carefully cut along the back of each shrimp through the shell, being mindful not to slice all the way through the legs. Open the shrimp up butterfly-style, clean out the vein, and arrange them on a baking tray.
  3. Spoon a small amount of Creole butter over each prepared shrimp. Place the tray in the refrigerator to chill until you’re nearly ready to broil them. Meanwhile, preheat your oven broiler to high.
  4. Bring a large pot of water to a boil, season it generously with salt, and cook your pasta until al dente. Reserve at least 2 cups of the starchy pasta water before draining. If you’re using fresh pasta, wait to cook it until your sauce is nearly done.
  5. In a wide skillet or sauté pan, melt ¼ cup of Creole butter along with 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté until the garlic becomes fragrant and just begins to brown, usually about 4 minutes.
  6. Stir in about ½ cup of the reserved pasta water, followed by the fish sauce, soy sauce, oyster sauce, and black pepper. Mix well to incorporate. Add the drained pasta and stir thoroughly. Gradually add more pasta water, a little at a time, stirring constantly until the sauce coats the noodles and reaches a luscious, glossy consistency.
  7. While the noodles are finishing, remove the shrimp from the fridge and place the tray under the broiler on the top rack. Broil for 2–3 minutes, just long enough to caramelize the butter and lightly char the shrimp for maximum flavor.
  8.  Plate your garlic noodles, then top each serving with a few broiled shrimp. Garnish with sliced green onions and a generous squeeze of lemon juice from fresh wedges.

 Perfect Pairings: What to Serve on the Side

To round out this flavor-packed meal, consider serving it with:

Creole Garlic Noodles with Shrimp is one of those rare dishes that manages to be both elegant and hearty. It’s indulgent without being fussy, spicy without overwhelming the palate, and familiar yet fresh. The combination of umami-packed sauces, roasted shrimp, and aromatic garlic will satisfy any seafood or noodle lover. Best of all, it comes together in under an hour, making it a practical choice for weeknight dinners or special weekend meals.

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