Author: Emily Gautreaux

Restoring a Landmark: Lincoln Beach Project Gains Momentum

The long-awaited master plan for the restoration of Lincoln Beach in New Orleans has finally been unveiled, offering a detailed vision for how the historic site will be transformed. According to this article from Nola.com, once Lincoln Beach is fully operational, it will offer not only scenic access to Lake Pontchrtrain but also a restored piece of New Orleans history. Among the highlights of the draft proposal is the reimagining of the 1950s-era Carver House Restaurant, which will be converted into a dining space that pays homage to the beach’s past, along with a museum dedicated to telling the story of Lincoln Beach as a beloved recreational escape for Black residents during the Jim Crow era.

The draft master plan is the result of an 18-month collaborative effort that included community input and was led by the nationally recognized design firm Sasaki and Associates. The project, which has been in discussion for decades, finally appears poised to move forward. Located on Hayne Boulevard in New Orleans East, Lincoln Beach was officially closed in 1964 following the passage of the Civil Rights Act, which ended the segregationist policies that had originally necessitated its creation. For years, the site remained abandoned, even as community groups and volunteers continued to clean and visit the beach, often at personal risk, due to safety concerns raised by the city.

Greg Nichols, a representative from the City Hall Office of Resilience and Sustainability, noted that the community’s primary desire has been clear throughout the planning process. According to Nichols, residents simply want access to the beach restored in a safe and simple way. This feedback shaped the focus of the plan’s first phase, which centers on reopening the site with minimal but critical infrastructure.

The initial phase is projected to cost between $17 million and $23 million and is already funded through a combination of city-issued bonds and federal grants, including allocations from the U.S. Environmental Protection Agency. Nichols expressed confidence that the federal funds will remain secure despite broader national budget cuts.

Key components of phase one include addressing the complex and currently unsafe access routes. Today, visitors must traverse a busy four-lane road, a seawall, and railroad tracks to reach the beach. The plan proposes draining the long-flooded pedestrian tunnel once used for entry and constructing an elevated pedestrian bridge that will safely connect the parking area to the beach. Additional features include the partial reconstruction of the parking lot, the establishment of a new beachside restaurant, and the demolition of decaying waterfront structures.

A central feature of the master plan is its focus on climate resilience. Recognizing the environmental threats facing the area—such as rising sea levels, hurricanes, and heat waves—planners have incorporated numerous adaptive measures. Most new buildings will be elevated on pilings, and facilities closer to ground level, such as restrooms and shower areas, will be built with breakaway walls to reduce storm damage. To mitigate extreme heat, designers will integrate shaded areas, tree canopies, and misting stations throughout the property.

Nichols emphasized that the draft plan not only sets forth a vision but also outlines actionable steps toward making Lincoln Beach a sustainable, accessible, and culturally significant destination. The city is actively pursuing additional funding sources and exploring revenue-generating features like the restaurant to support ongoing operations.

To ensure long-term management and sustainability, the plan proposes establishing a dedicated nonprofit or conservancy to oversee the site’s upkeep and activities. Public feedback on the plan is encouraged and will be accepted until June 2. Following the comment period, the city plans to select a contractor, with construction expected to begin by late 2025 or early 2026. If all goes according to schedule, Lincoln Beach could reopen to the public as early as 2026 or 2027

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Southern Sliders Done Right: Cajun Crawfish Edition

If you’re craving bold Louisiana flavor in a bite-sized package, these Crawfish Sliders from Louisiana Cookin will hit the spot. Packed with fresh Gulf shrimp, seasoned crawfish tails, vibrant herbs, and fiery Cajun spices, these sliders offer a satisfying mix of creaminess and heat. Whether you’re entertaining guests at a backyard boil or preparing a fun weeknight dinner with Southern flair, this recipe delivers indulgent comfort with a splash of spice and plenty of regional character.

Ingredients:

Directions:

  1. Start by preparing the crawfish. Place a colander over a large bowl and empty the crawfish tails into it. Gently press the tails to release most of the flavorful liquid into the bowl below. Reserve both the crawfish and the extracted liquid. Pour the liquid into a small saucepan and bring to a boil over high heat. Reduce until the volume is halved—this concentrated essence will enhance the flavor of the sliders.
  2. Next, place the shrimp into the bowl of a food processor. While the processor runs, gradually add softened butter one tablespoon at a time. Scrape down the sides as needed until the shrimp and butter form a smooth, emulsified paste. Add the reduced crawfish liquid and blend until you have a creamy, cohesive mixture.
  3. Chop half of the reserved crawfish tails, leaving the rest whole for texture. Transfer the shrimp paste into a large mixing bowl and fold in the crawfish tails—both chopped and whole. Add in the garlic, green onions, parsley, jalapeño, lemon zest, Cajun seasoning, black pepper, pepper sauce, and salt. Use your hands to thoroughly combine the mixture. This step ensures all the flavors are evenly distributed.
  4. Heat a cast-iron skillet over high heat and coat the bottom with peanut oil. To test your seasoning, cook a small ball of the crawfish mixture first. Reduce heat to medium once it sizzles, and cook until browned on both sides. Taste and adjust seasoning if needed.
  5. Use a ⅓-cup scoop to portion the mixture into balls. Return the skillet to high heat, adding more oil if necessary. Flatten each ball slightly with a spatula, then cook over medium-high heat until golden brown and cooked through on both sides.
  6. To assemble the sliders, spread Crawfish Dip on the bottom half of each toasted Hawaiian roll. Add a crawfish patty, then top with Bibb lettuce, sliced tomato, and red onion. Crown it with the other half of the roll and serve immediately.

These sliders are bold enough to stand alone, but they also shine alongside classic Southern accompaniments. Serve them with crispy sweet potato fries or a refreshing corn maque choux for a true Louisiana experience. A cold potato salad or tangy vinegar slaw will also balance the richness of the crawfish mixture. Perfect for Mardi Gras gatherings, game day parties, or summer cookouts, these sliders are easy to prepare and impossible to resist. With each bite, you’ll be transported to a New Orleans backyard, where the cast-iron skillet is hot, the seafood is fresh, and the spices dance.

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Trail to Tower: The Best Hikes and Views in the Smokies

Tucked between eastern Tennessee and western North Carolina, the Great Smoky Mountains (the Smokies) stretch across 800 square miles of protected wilderness, rich with biodiversity, scenic landmarks, and year-round beauty. Whether you visit during the vibrant burst of spring wildflowers, the lush greenery of summer, the fiery foliage of fall, or the snow-dusted stillness of winter, this iconic Southern mountain range delivers an unforgettable experience. No single trip can capture all its treasures—but this well-selected travel guide from Southern Living ensures a deep appreciation for its natural wonder.

A prime starting point is Cades Cove, a wide valley nestled within the Smokies that offers some of the most immersive views of the surrounding peaks. This scenic area in Townsend, Tennessee, features an 11-mile, one-way loop road that winds past panoramic vistas, historic cabins, and serene picnic areas. Cyclists and hikers will especially appreciate that on Wednesdays from May through September, motor vehicles are prohibited, offering a peaceful, uninterrupted experience of the cove’s quiet splendor.

Those craving elevation should make time for Clingmans Dome, the highest point in the Great Smoky Mountains National Park at 6,643 feet. Situated along the Tennessee–North Carolina border, this destination draws crowds to its circular observation tower for panoramic views above the clouds. Arriving early is wise, as the parking area often fills quickly. The short—but steep—half-mile paved trail to the tower rewards visitors with sweeping vistas that stretch for miles.

For a more intense ascent, consider hiking to Mt. LeConte, the third-highest peak in the Smokies. The strenuous 11-mile round trip hike offers no shortage of visual rewards along the Alum Cave Trail, including natural rock formations like Arch Rock, Inspiration Point, and Alum Cave Bluffs. Near the summit, hikers can reserve a stay at the rustic, century-old LeConte Lodge, which offers cozy cabins and multi-room shelters.

Another worthwhile drive, the Roaring Fork Motor Nature Trail, loops through 5.5 miles of mountain landscape, delivering forested turns, old log cabins, and bubbling streams from the comfort of your car. This one-way loop near Gatlinburg is especially breathtaking in the fall, when the trees erupt in a blaze of gold, amber, and crimson.

Adventurers in search of a challenging trek with a waterfall payoff should explore Abrams Falls Trail in Cades Cove.Though the waterfall itself stands just 20 feet tall, the powerful rush of water and the immersive trail make it a sensory experience. Equally photogenic is Laurel Falls, accessible via a 2.6-mile trail that leads to an 80-foot cascade divided into upper and lower sections, linked by a footbridge over the stream.

No visit is complete without a drive on the legendary Blue Ridge Parkway, which begins at the edge of the Great Smoky Mountains and stretches 469 miles to Shenandoah National Park in Virginia. The route offers one striking viewpoint after another, where you can pause and take in the rolling expanse of forest and misty ridgelines.

Another stop for sweeping views is Newfound Gap, the lowest drivable pass through the national park, yet still nearly a mile above sea level. The 34-mile road through the gap crosses several forest zones, and a large parking area invites travelers to pull over and capture the scenery with their cameras.

For wildlife enthusiasts, Cataloochee Valley in North Carolina presents one of the best chances to view elk in the wild. The remote valley is also home to black bears, over 200 species of birds, and an impressive array of amphibians and reptiles, reinforcing the Smokies’ status as one of the most biodiverse ecosystems in the temperate world.

The Great Smoky Mountains offer an experience that lingers long after the journey ends. From peaceful drives and bold hikes to misty mountain top vistas and encounters with wildlife, each corner of this park promises discovery.

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LSU Surpasses Half-Billion Mark in Annual Research Funding

Louisiana State University (LSU) has achieved a remarkable milestone in its research funding journey. For the fourth consecutive year, LSU has seen a dramatic rise in research activity, culminating in a record-setting $543 million in combined research expenditures for the 2023-2024 academic year. As per this news release from the University, this total represents contributions from LSU’s campuses in Baton Rouge, New Orleans, and Shreveport, and reflects a significant leap from the previous year’s $488 million. This 11.5% increase not only surpasses the university’s annual goal but also marks a new era of achievement in LSU’s ambition to rank among the nation’s top 50 research institutions.

According to LSU President William F. Tate IV, this research funding accomplishment is a direct result of collaboration across the entire university system. He emphasized that the shared dedication of faculty and research staff has led to projects that make tangible improvements in areas such as agriculture, cancer treatment, coastal preservation, national defense, and energy. Tate noted that LSU researchers are driven by a unified mission to create meaningful change for Louisiana citizens, underlining that their efforts are “winning for the people of Louisiana.”

LSU’s rapid advancement is guided by its Scholarship First Agenda, launched in 2022. The initiative outlines a strategic plan for the university to focus its research growth on five primary areas: agriculture, biomedicine, coast, defense, and energy. The recent financial surge in research spending reflects the successful implementation of this agenda and aligns with LSU’s long-term vision.

Vice President of Research and Economic Development Robert Twilley reiterated the university’s commitment to addressing some of Louisiana’s most pressing challenges. He pointed out that LSU’s research is not only improving local communities but also contributing solutions to global problems through partnerships with national labs and peer institutions which is why research funding is so important.

The university’s progress is powered in large part by federal investments in large-scale research initiatives. One such project, supported by the Patrick F. Taylor Foundation, enabled the LSU AgCenter to create four model farms across Louisiana. These farms, covering 540 acres, allow researchers to test best practices in soil and water management while working in collaboration with local farmers. By promoting more efficient use of fertilizers and pesticides, this $3.1 million effort helps farmers boost profits while also safeguarding the Mississippi River watershed.

At LSU Health New Orleans, Dr. Jeffrey Carter led a team that secured $4.6 million in funding from the Department of Defense to enhance treatment protocols for burn and blast injuries. Their work focuses on improving emergency wound care in military and civilian crises by training first responders in field techniques that can prevent severe complications and reduce the need for amputations.

Another standout project is being conducted by Professor Janna Oetting, whose D4 Child Language Lab received $2.8 million from the National Institutes of Health. Her team is working with diverse Louisiana schools to improve the diagnosis of Developmental Language Disorder (DLD), a condition more common than autism and strongly linked to future academic difficulties. By developing tools that account for regional dialects, the project aims to ensure all children, regardless of their linguistic background, receive the support they need.

In the field of nutrition science, LSU Boyd Professor Eric Ravussin secured $7.3 million to lead a groundbreaking study at the Pennington Biomedical Research Center. His team is exploring personalized nutrition plans through a new diet prediction algorithm. The study compares three dietary approaches and integrates genetic, physiological, and environmental data to better tailor health recommendations to individuals.

As LSU continues to expand its research portfolio, the economic ripple effect is already being felt. The university’s research activity is estimated to contribute a staggering $1.5 billion to Louisiana’s economy. Through targeted investment, strategic partnerships, and a clear research agenda, LSU is charting a course toward national prominence and deep, lasting impact.

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Hearty Hamburger Steaks with Sage and Cremini Mushroom Gravy

There are few dishes that capture the warmth and nostalgia of home-cooked comfort food quite like Hamburger Steaks with Mushroom Gravy. This classic recipe from Louisiana Cookin evokes memories of cozy family dinners, where the aroma of sizzling beef mingles with the rich, earthy scent of mushrooms. Simmered in a savory, herb-infused gravy and served generously over steaming white rice, this dish satisfies cravings for hearty, soulful fare. While the name may suggest a simple meal, this dish is anything but ordinary. The combination of seared beef patties, caramelized onions, and a luscious gravy creates a depth of flavor that feels both rustic and indulgent.

Ingredients:

  • 1½ pounds ground beef (80/20 blend recommended)
  • ½ teaspoon freshly ground black pepper, plus extra to taste
  • 2 Spanish onions, finely diced and divided
  • 1 pound fresh cremini mushrooms, thinly sliced
  • 1 tablespoon minced garlic
  • 16 sprigs fresh thyme, tied together with kitchen twine
  • 8 fresh sage leaves, thinly julienned
  • 2 cups vegetable or mushroom stock, at room temperature
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon soy sauce
  • 2 tablespoons peanut oil
  • ½ cup unsalted butter, with extra if required
  • 2 tablespoons all-purpose flour
  • Pinch of salt, plus more as needed
  • Hot cooked white rice, for serving
  • Fresh parsley, finely chopped, for garnish

Directions:

  1. In a mixing bowl, thoroughly combine the ground beef with half of the diced onions, Worcestershire sauce, soy sauce, and the initial ½ teaspoon of black pepper. Form the mixture into four evenly sized patties, each about an inch thick. Season the patties on both sides with salt and additional pepper to suit your taste preferences.
  2. Heat a 12-inch cast-iron skillet over high heat until it begins to smoke slightly, signaling it is hot enough. Pour in the peanut oil, tilting the skillet to distribute the oil evenly across the surface. Gently place the hamburger patties in the skillet, pressing them down slightly for even searing. Let them cook undisturbed for approximately four minutes.
  3. Carefully loosen the patties using a metal spatula, ensuring they do not stick to the pan, then continue to cook for an additional 3 to 4 minutes. Remove the patties and set them aside on a plate.
  4. Using the same skillet, melt ¼ cup of butter over high heat. Introduce the sliced mushrooms and sauté them, stirring occasionally, until they turn golden and the pan becomes dry—this typically takes several minutes. Add the remaining diced onion, garlic, sage, along with a sprinkle of salt and pepper. Stir constantly until the onions turn translucent and aromatic. If the pan feels dry at this stage, stir in an extra tablespoon of butter for richness.
  5. Reduce the heat to medium, then sprinkle the flour over the mixture, stirring well to incorporate and create a roux. Increase the heat back to high and gradually pour in the stock, stirring continuously to avoid lumps. Allow the mixture to come to a vigorous simmer while stirring frequently to achieve a velvety gravy. Toss in the bundle of thyme and adjust seasoning as needed.
  6. Lower the heat to medium-low. Return the patties along with any accumulated juices to the skillet, nestling them into the gravy. Occasionally spoon the gravy over the patties as they simmer gently for 10 to 15 minutes, or until they reach a medium-well doneness. Remove and discard the thyme bundle before serving.
  7. To serve, plate the hamburger steaks atop a generous helping of hot cooked white rice. Spoon over the savory mushroom gravy, and finish with a sprinkle of freshly chopped parsley for a vibrant, fresh touch.

Hamburger Steaks with Mushroom Gravy is a timeless dish that brings comfort and satisfaction in every bite. The tender beef patties, bathed in a deeply flavorful gravy, make for an ideal meal whether you’re feeding your family on a weeknight or entertaining guests who appreciate classic, hearty cooking. This dish is a reminder that even the simplest ingredients, when treated with care, can transform into something truly memorable.

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State Officials Propose Sweeping Changes to Attract Film Production Back to Louisiana

Louisiana, once celebrated as a booming hub for film and television production, has experienced a sharp and troubling decline in recent years. Once bustling soundstages and streets that regularly transformed into film sets now sit quiet as productions increasingly bypass the state. In response to this downturn, state officials, industry leaders, and advocates are mobilizing to breathe new life into Louisiana’s faltering movie making industry through a combination of policy reforms, competitive tax incentives, and national advocacy efforts, according to this article from The Advocate.

The broader downturn in U.S. film production has been fueled by a combination of factors. The COVID-19 pandemic disrupted filming schedules globally, while the 2023 Hollywood guild strikes and California wildfires compounded the challenges for American-based productions. According to data compiled by ProdPro, a leading production tracking firm, U.S. film and television production dropped by 26% in 2023 compared to 2021.

Louisiana, however, has suffered even more dramatically. The state recorded a staggering 65% decrease in production activity over the past three years, noted Jason Waggenspack, CEO of The Ranch Studios and president of Film Louisiana. Where once 14 to 16 major productions filmed in Louisiana during any given month in 2022, the current landscape is devoid of any significant film or television activity.

Patrick Mulhearn, a former official with Louisiana Economic Development (LED) and past executive director of Celtic Studios in Baton Rouge, emphasized that foreign countries have aggressively pursued film production through robust incentive programs. With the U.S. dollar remaining strong, producers have increasingly recognized that their budgets stretch further in countries like Canada, where government incentives sweeten the deal.

To address these competitive disadvantages, Louisiana lawmakers are advancing legislation aimed at modernizing and streamlining the state’s film tax credit program. A bill introduced by Senator Adam Bass of Bossier City, and supported by Louisiana Economic Development, seeks to grant LED expanded authority over the administration of the $125 million in annual film tax credits. Currently, adjustments to the program require legislative action; the proposed bill would transfer that authority to LED, enabling the agency to make timely and strategic decisions.

LED Secretary Susan Bourgeois underscored the need for this change, explaining that the film tax credit program has undergone 30 amendments over two decades. She argued that continuing to require legislative approval for every minor adjustment hinders Louisiana’s ability to respond quickly to evolving industry needs.

Under the proposed bill, productions would no longer have to navigate a complicated system of bonuses or “kickers” tied to specific activities such as hiring Louisiana-based crews or filming outside of New Orleans. Instead, qualifying productions would be eligible for a straightforward 40% tax credit, provided they meet higher, more competitive standards. Additionally, the bill lifts existing caps on credits for actors and directors, giving LED the latitude to lure major productions or high-profile series if deemed beneficial to the state.

Beyond legislative changes, Louisiana advocates are also seeking to elevate the state’s presence on the global stage. Katie Pryor, executive director of Film Baton Rouge, co-founded Film USA, an initiative born from her visit to the Cannes Film Festival in 2021. There, she observed the absence of a national U.S. film office while other countries showcased unified national campaigns to attract filmmakers. Pryor’s initiative aims to address that gap by promoting the American film industry collectively, rather than leaving the burden solely to states and cities. Baton Rouge itself holds a storied legacy in independent filmmaking. The city served as the backdrop for Steven Soderbergh’s 1989 breakout film “Sex, Lies, and Videotape,” a project that earned acclaim at Cannes and helped establish Soderberg has a major force in American cinema.

As Louisiana seeks to reclaim its role as a destination for moviemaking, state leaders hope that a combination of flexible policy, aggressive incentives, and national advocacy will reestablish the state as a competitive player in the global entertainment industry.

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