Author: Emily Gautreaux

Grand Isle Oyster Revival Marks Its Strongest Year Since the 1980s

The oyster industry in Grand Isle reached a remarkable milestone in 2025, celebrating its most successful harvest season since the early 1980s. After decades of environmental challenges that reshaped the coastal landscape, innovative aquafarming strategies and renewed regional collaboration helped restore the island’s reputation as one of Louisiana’s most storied seafood producers, according to this article from HoumaToday. The resurgence also coincided with the rise of Grand Isle Jewels, a unified brand designed to elevate visibility, strengthen distribution, and showcase the distinct flavor profiles cultivated in the island’s waters.

This coastal turnaround gained statewide attention, particularly because of its impact on the broader seafood sector. According to the Jefferson Parish Economic Development Commission, Louisiana’s seafood industry contributed more than $2.4 billion annually to the state’s economy. Prior to the highly successful launch of the Grand Isle Jewels brand, JEDCO President and CEO Jerry Bologna emphasized the importance of this revival for both cultural and economic growth. He noted that the cooperative branding effort supported the ongoing work to diversify local business opportunities, strengthen cultural ties, and promote Louisiana’s celebrated culinary resources.

The Grand Isle Jewels initiative officially debuted in April, establishing a collective identity similar to geographic designations associated with well-known specialty foods across the United States. The umbrella brand represented every off-bottom oyster grown in Grand Isle, including producers such as Barataria Beauties, Bayside Oysters, Bright Side Oyster Co., BooZoo Oyster Co., Island Oyster Co., Lady Nellie, Little Moon, Silver Spoon Oysters, Go Fish, and Top Water Oyster Co.. This shared approach boosted recognition not only within Louisiana but also among national buyers eager for premium Gulf Coast seafood.

Throughout the holiday season, Grand Isle Jewels farmers opened multiple pickup locations for residents across South Louisiana and beyond. Sites were available in Grand Isle, New Orleans, Lafayette, and St. Rose, ensuring that customers could enjoy freshly harvested oysters as part of their seasonal gatherings. Home delivery routes extended from Baton Rouge to the Florida Panhandle, offering convenient access to the region’s signature briny harvest. Customers could find full pickup schedules, delivery routes, and ordering details on the official Grand Isle Jewels website.

The cooperative also expanded its restaurant partnerships across the Southeastern United States and into Texas, supported by a growing distribution network made possible through Inland Foods, one of the nation’s major specialty seafood suppliers. The increased visibility led to widespread national interest. Prior to the successful broad distribution of the brand, Kirk Curole, owner of Bayside Oysters, shared that inquiries began arriving from Alaska, New England,California, and many other coastal regions, all eager to feature Grand Isle Jewels on their menus. He expressed pride in helping restore the island’s historical reputation as a home for some of the best-tasting oysters in the world.

At the heart of this revival were the modern off-bottom farming practices now widely used across Grand Isle Jewels farms. Unlike traditional dredging techniques, these methods suspended oysters in floating cages just beneath the water’s surface. The cages, filled with hundreds of thousands of robust larvae known as seeds, remained protected yet fully exposed to the rich natural food sources that drifted through the island’s waters. This approach allowed the oysters to develop in an environment shaped by both marine and estuarine influences, a trait made possible by the unique mix of water flowing through Grand Isle Aquapark.

The restoration of Grand Isle’s oyster industry illustrated how coastal innovation, community partnerships, and targeted branding could restore a historic sector once threatened by environmental decline. Through this renewed momentum, Louisiana’s seafood legacy continued to flourish, allowing a new generation of consumers to experience the flavors that had defined the region for decades.

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Gulf Shrimp Jalapeño Bites with Buttermilk Dip

Smoky appetizers hold a long-standing place in gatherings across the South, and these Shrimp Jalapeño Bites from LouisianaCookin bring together several ingredients closely associated with Louisiana culinary traditions. The combination of seafood, creamy cheese, and crisp bacon results in a bold starter that blends comfort with heat. By pairing fresh jalapeño halves with a savory shrimp filling, this recipe elevates the familiar popper into something richer and more distinctive—particularly when served alongside a cool Buttermilk–Green Onion Dip. This appetizer echoes flavors often celebrated in coastal communities such as Houma and Lafayette, where shrimp and peppers appear frequently in local cooking.

Ingredients for Shrimp Jalapeno Bites:

Directions for Shrimp Jalapeno Bites

  1. Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper to prevent sticking.
  2. Arrange the bacon slices in a single layer on the prepared sheet.
  3. Bake for about 10 minutes, or until the bacon is partially cooked but still flexible. Transfer slices to paper towels to drain.
  4. In a medium bowl, combine the cream cheese, minced green onion, and garlic, stirring until smooth.
  5. Fold in the chopped shrimp and Monterey Jack until the mixture is evenly blended.
  6. Spoon the filling into each jalapeño half. Wrap a piece of bacon around each filled pepper and secure with wooden picks.
  7. Heat a grill pan over medium heat. Place the poppers on the pan, turning as needed, until all sides are golden and the centers are heated through, 5 to 7 minutes.
  8. To prepare the dip: stir together ½ cup mayonnaise, ¼ cup finely chopped green onion, ¼ cup sour cream, ¼ cup buttermilk, and ½ teaspoon Creole seasoning. Cover and refrigerate until ready to use, up to 4 days.
  9. Serve warm with the Buttermilk–Green Onion Dip.
  10. Garnish with additional sliced green onion, if desired.

Shrimp Jalapeño Poppers pair well with a variety of Southern-inspired dishes that balance heat, smokiness, and creaminess. Classic staples such as Cajun Dirty Rice or smothered potatoes complement the poppers’ bold flavor and add hearty texture to the plate. For a fresh, crisp contrast, many cooks opt for chilled sides like Creole coleslaw or a simple tomato-cucumber salad, which helps offset the richness of the cheese and bacon. Skillet cornbread, a staple across the South and commonly associated with food traditions in Acadiana, is another popular pairing, offering a neutral but flavorful base.

For gatherings or tailgate-style spreads, these poppers also work well beside grilled favorites such as Andouille sausage, marinated chicken thighs, or charred vegetables. Their smoky profile blends easily with other items prepared on a grill pan or outdoor pit. Serving them alongside roasted corn, red beans, or crisp okra fries adds variety while keeping with Louisiana-leaning flavors. With the cooling Buttermilk–Green Onion Dip on the plate, these combinations create a balanced menu that fits both casual events and larger parties.

These Shrimp Jalapeño Poppers bring together signature elements of Gulf Coast cooking—fresh shrimp, creamy cheese, and smoky bacon—into an appetizer that stands out for its balance of flavor and texture. The grilled exterior provides char and crispness, while the rich interior blends seafood and heat in a way closely tied to Louisiana culinary traditions. When paired with the Buttermilk–Green Onion Dip, the dish offers harmony between spice and coolness, making it a strong addition to cookouts, game-day gatherings, or any menu celebrating bold Southern flavors.

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UL Lafayette Apprentices Gain Real-World Construction Insight

Developed through a collaboration between the UL Lafayette College of Engineering and the University’s Office of Facility Management, the initiative, Engineering Structured Apprenticeship Program, known as ESAP, has been structured to bridge academic study with hands-on project experience. By the close of November, the partnership will welcome ten selected students who will begin working on active improvement and building projects unfolding across the University of Louisiana at Lafayette campus, as per this news release. While Facility Management teams gain additional support for ongoing construction needs, the arrangement simultaneously strengthens the preparation of future construction leaders.

As explained by Dr. Ahmed Khattab, dean of the College of Engineering at UL Lafayette, the collaboration has been designed to immerse students in the construction process from the client’s perspective. He noted that this vantage point allows participants to better understand how decisions are made, how expectations are communicated, and how project goals evolve over time. In summarizing his remarks, the program’s purpose centers on helping students cultivate professional awareness and managerial confidence that will ultimately make them more effective construction managers after graduation. Through intentional design, ESAP offers a multifaceted learning environment that integrates classroom knowledge with supervised, real-world application.

This new initiative intertwines academic coursework, documented work experience, and opportunities to earn professional certifications. Together, these components strengthen one another, creating a structured route toward industry readiness. Each participant receives guidance from both an academic advisor within the College of Engineering and an assigned industry mentor connected to the Office of Facility Management. The program’s framework ensures that students are not only completing tasks but also understanding how their work contributes to broader goals such as safety, scheduling, compliance, and overall planning for campus development at UL Lafayette.

One of the central advantages of ESAP is the opportunity for construction management students to work side-by-side with Facility Management personnel on major projects. These are not simulated assignments; they are real, ongoing construction initiatives that shape the landscape and functionality of the University. This exposure helps students see how large-scale undertakings are conceived, organized, and managed by the project owner—knowledge that is crucial for navigating the expectations and challenges that often arise in professional construction environments. The experience also offers early insight into quality assurance, workflow coordination, and communication protocols that guide effective project delivery.

According to Scott Hebert, director for Facility Management, the apprenticeship brings a distinct competitive edge to student participants. He emphasized that graduates emerge from the program with a strong blend of technical skill, applied experience, and customer-oriented understanding. Summarizing his comments, graduates are better positioned to perform confidently in their first roles because they have already interacted with real clients, responded to authentic project constraints, and recognized firsthand the importance of aligning construction processes with organizational goals. The combination of these elements sets ESAP participants apart as emerging professionals ready to contribute immediately to the construction sector.

Beyond building technical proficiency, the Engineering Structured Apprenticeship Program reinforces the broader purpose of experiential education. Students are placed in environments where their academic studies can be tested and expanded. They also gain first exposure to industry credentials, learn how to interpret construction documentation, and participate in decision-making discussions that mirror those found within professional contracting firms. The careful blend of mentorship, coursework, and applied learning strengthens the pipeline of future contractorsand project managers who will take on leadership roles in shaping contemporary infrastructure.

The program reflects an institutional commitment to developing a knowledgeable, practice-ready workforce. As apprentices contribute to evolving improvements across campus, they simultaneously influence the future of the University’s built environment. Those seeking more information about the structure of the apprenticeship or upcoming opportunities may reach out to Dr. Sharon LaHood, coordinator of the construction management program.

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Velvety Collard Greens with Crispy Pork Trio

Creamy, savory collard greens have long been a signature element of regional cuisine across the American South, but this elevated version from Southern Living brings a depth of flavor closely associated with Louisiana cooking traditions. This hearty side dish blends tender greens with a luxuriously smooth sauce made from smoked Gouda and mozzarella, then finishes with layers of rich, smoky pork. The combination of tasso, shredded ham hock, and crisp bacon creates a bold profile that fits naturally onto any table celebrating the state’s culinary heritage.

Ingredients:

  • 1 pound ham hocks
  • ½ cup chopped tasso
  • 8 cups chopped fresh collard greens
  • ½ (8-ounce) block smoked Gouda cheese, grated
  •  ½ (8-ounce) block mozzarella cheese, grated
  • 2 tablespoons all-purpose flour
  • 4 cups whole milk
  • ¼ cup unsalted butter
  • 2 teaspoons vegetable oil
  • Chopped cooked bacon and pepper sauce, to serve
  • 2 teaspoons garlic powder
  • 1 tablespoon Cajun seasoning

Directions:

  1. 1. Using a sharp knife, score the surface of each ham hock with a shallow “X,” cutting about ¼ inch deep. This step allows the flavor to release more efficiently as they cook. Place the ham hocks in a medium stockpot and add enough water to fully cover them. Bring the pot to a steady simmer over medium-high heat. Cook for approximately 2 hours, or until the meat becomes fork-tender and begins to separate easily from the bone. Check the water level periodically, adding more if needed to keep the hocks submerged. Once fully cooked, remove the pot from the heat and allow the hocks to cool completely in the cooking liquid. After cooling, use two forks to gently shred the meat into medium-sized pieces, discarding any skin, excess fat, or bone. Reserve the flavorful broth for soups, beans, or future recipes.
  2. 2. In a separate large stockpot, heat the vegetable oil over medium heat. Once the oil is warm, add the chopped tasso. Stir frequently to prevent sticking and allow the pieces to cook evenly. Continue sautéing for 5 to 10 minutes, or until the tasso becomes crisp and browned around the edges. Using a slotted spoon, transfer the cooked tasso to a paper towel–lined plate to drain. Keep the rendered drippings in the pot, as they will serve as the base for the roux. Add the butter to the warm drippings and stir until fully melted and incorporated.
  3. 3. Sprinkle the all-purpose flour evenly over the butter-and-dripping mixture. Whisk continuously to form a smooth roux, cooking for about 2 minutes to remove the raw flour taste. Gradually pour in the whole milk, adding a little at a time while whisking constantly to prevent lumps from forming. Continue cooking for 5 to 7 minutes, or until the mixture thickens to a gravy-like consistency. Add the chopped collard greens to the pot, stirring to coat them thoroughly in the sauce. Allow the greens to cook for 10 to 25 minutes, depending on desired tenderness, stirring occasionally to ensure even cooking.
  4. 4. Once the greens have softened, gradually add the grated mozzarella and smoked Gouda. Stir continuously until both cheeses melt completely into the sauce, creating a smooth and creamy texture. Add the shredded ham hock to the pot, followed by the Cajun seasoning, garlic powder, and chopped cooked bacon. Stir well to blend all ingredients and allow the flavors to combine fully. Taste and adjust seasonings as needed. Serve the dish warm with a splash of pepper sauce for brightness and heat.

This comforting dish brings together the defining elements of Louisiana cooking—smoky pork, tender greens, and a richly seasoned cream base—to create a side that feels both traditional and indulgent. Every component, from the slow-simmered ham hocks to the crisp tasso and melted cheeses, contributes depth and character, resulting in a recipe that stands out on any Southern-inspired table. Whether served alongside classic mains or featured as the centerpiece of a hearty meal, these Creamy Collards with Crispy Tasso offer a bold, flavorful experience that reflects the region’s culinary heritage. 

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Explore The Great River Road-A Southern Scenic Drive Steeped in Louisiana History

Louisiana has long been recognized for its captivating landscapes, rich heritage, and winding corridors that reveal the state’s layered past. Among these memorable routes, the Great River Road has been highlighted by WorldAtlas as one of the most scenic drives in the South. According to this article from Houma Today, this historic byway stretches along both sides of the mighty Mississippi River, offering travelers an immersive journey through natural beauty and cultural significance. Its blend of environmental charm and historical storytelling has made the route an essential experience for anyone seeking a deeper understanding of Louisiana’s unique character.

Extending for roughly 733 miles within the state, the Great River Road leads visitors past expansive farmland, shaded oak canopies, and sweeping river bends. This corridor once served as home to some of the most prosperous planters in the region, and remnants of that era remain visible in the preserved estates scattered throughout the area. Many of these historic sites, including Laura Plantation and Oak Alley Plantation in Vacherie, are now open to the public, providing opportunities to learn about the complexities of Louisiana’s antebellum history. These properties offer tours that examine the region’s cultural landscape, highlighting both architectural grandeur and the lived experiences of the people who shaped these communities.

Along the drive, additional estates and structures rise along the riverbanks, some preserved for touring and others observed from afar. The presence of these landmarks underscores the route’s ability to blend scenery with storytelling. As travelers move through the corridor, they encounter towns and cities rich with local attractions, each contributing its own layer of charm. Places like Baton Rouge, LaPlace, and New Orleans widen the scope of the journey by introducing museums, markets, and cultural centers that reflect the state’s deep creativity and resilience.

Though visually striking throughout the year, the Great River Road is especially appealing during spring and early autumn, when temperatures are milder and outdoor exploration becomes more pleasant. Louisiana’s summer humidity can be intense, so the cooler seasons allow for more comfortable travel. Because the route weaves through approximately 75 miles of scenery and historic points of interest, visitors benefit from setting aside ample time to enjoy the drive at a relaxed pace. The meandering landscape encourages slow exploration, with numerous stops available for sightseeing, photography, and educational experiences.

This Louisiana byway also sits among an impressive group of Southern scenic routes recognized by WorldAtlas. The regional list includes the Talladega Scenic Drive in Alabama, the Talimena Scenic Drive spanning Arkansas and Oklahoma, the Blue Ridge Parkway in North Carolina and Virginia, the River Road in Texas, the Cherohala Skyway in Tennessee, and the Florida Keys Overseas Highway in Florida. Each drive showcases distinct landscapes and histories, but Louisiana’s entry stands out for its seamless union of natural scenery and preserved heritage.

While the byway is undeniably beautiful, its deeper significance lies in the stories preserved along the river. The plantations, historic towns, and expansive wetlands collectively create an outdoor museum that reveals centuries of cultural evolution. By engaging with these sites, travelers gain insight into Louisiana’s economic foundations, architectural traditions, and the complex histories that shaped the region. The Mississippi River Delta and surrounding ecosystems further enrich the narrative, highlighting the environmental forces that influenced settlement patterns and industry.

The Great River Road ultimately serves as more than a scenic drive. It acts as a guide through Louisiana’s layered identity, inviting visitors to observe, reflect, and connect with landscapes and landmarks that continue to define the state. Its recognition by WorldAtlas underscores its importance among Southern destinations, and its blend of beauty, culture, and history continues to attract travelers seeking meaningful experiences on the open road.

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The Ultimate Weekend Through Pennsylvania’s Steel City, Pittsburgh

Pittsburgh stands out for its blend of industrial heritage, creative energy, and rapidly evolving neighborhoods, offering visitors a dynamic mix of landmarks, outdoor recreation, and memorable cityscapes, as per this travel guide from Travel + Leisure. Approaching the city through the dramatic Fort Pitt Tunnel delivers a striking reveal of the skyline, framed by the meeting point of the Allegheny River, the Monongahela River, and the Ohio River. This dramatic entrance immediately sets the stage for a weekend filled with architecture, culture, and urban exploration.

Staying in East Liberty places travelers near some of Pittsburgh’s most vibrant corridors. Hotels such as The Maverick by Kasa and Hotel Indigo give convenient access to South Highland Avenue and the adjoining Shadyside district. Along these walkable streets, restaurants like Muddy Waters and Mola showcase the city’s expanding culinary identity. Those interested in Pittsburgh’s creative retail scene often head to Butler Street in Lawrenceville, where standout shops such as Wildcard, No. 14 Boutique, and Von Walter & Funk offer eclectic goods, locally inspired gifts, and distinctive home décor.

A short walk from this cluster of boutiques brings visitors to renowned dining spots like The Vandal and Morcilla. The former specializes in modern American plates, while the latter focuses on Spanish-style small dishes and charcuterie. Beginning the weekend with a strong culinary lineup creates an ideal foundation for the cultural experiences that follow.

Mornings often start at the iconic Pamela’s Diner in the Strip District, known for its crêpe-style hotcakes. After breakfast, travelers browse markets along Penn Avenue, where long-standing vendors stand alongside makers selling gourmet goods and Pittsburgh-themed merchandise. Bike rentals through POGOH make it easy to transition from browsing to exploring, with a scenic riverside trail leading directly to Point State Park. This route crosses several iconic bridges before ending at the park’s signature fountain marking the confluence of the city’s three rivers.

For those looking to extend their ride, the path to Washington’s Landing offers quiet river views and tree-lined stretches. A return downtown places visitors in Market Square, a central hub for dining and people-watching. Evening dining ranges from the vibrant atmosphere of Tako to the wood-fired Argentinian-style steaks at Gaucho Parilla Argentina, both of which provide satisfying options before nighttime exploring.

The nearby Cultural District presents theaters, galleries, and performance venues, making it an easy place to wander for art and entertainment. For panoramic views, travelers can ride the T light rail to Station Square and board the Monongahela Incline. The ascent leads to an overlook on Mount Washington, where the city’s skyline glows above the rivers and bridges at sunset.

The final day highlights Pittsburgh’s deep artistic roots. A visit to Kelly O’s Diner in the Hill District provides a classic local meal before venturing to the Mattress Factory, known for immersive and cutting-edge installation art. A short walk brings visitors to the Andy Warhol Museum, which houses the world’s largest collection of work by Pittsburgh’s most recognizable pop-art icon. The nearby Mexican War Streets neighborhood invites exploration with its brick-lined sidewalks, historic row houses, and quiet residential atmosphere.

A Pittsburgh weekend also includes engagement with the city’s sports culture. Securing seats for a Pittsburgh Steelers game can be challenging, but Pittsburgh Pirates games at PNC Park offer accessible options along with some of the best ballpark views in the country. Many visitors cap off the experience with a signature sandwich from Primanti Brothers, known for layers of meat, coleslaw, and French fries stacked between thick slices of bread.

With its distinct neighborhoods, waterfront paths, iconic vistas, and thriving arts scene, Pittsburgh consistently stands out as a destination defined by reinvention and creativity. Each district contributes a different facet to the city’s character, creating a blend of culture, history, and modern energy. For those seeking a weekend full of exploration, architecture, natural scenery, and local flavor, the Steel City remains an exceptional place to discover.

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