Author: Emily Gautreaux

UL Lafayette’s New Biosafety Lab: Pioneering Research

The University of Louisiana at Lafayette (UL Lafayette) has embarked on a transformative journey by expanding its New Iberia Research Center (NIRC). This expansion is set to revolutionize the region’s capabilities in scientific research and economic development, according to this news release from UL Lafayette. The highlight of this ambitious project is the construction of a Level 3 biosafety lab, a facility designed to enhance the scope and depth of research conducted on-site.

The recent groundbreaking ceremony for the Level 3 biosafety lab signifies a monumental step forward. This lab is poised to become a cornerstone in Louisiana’s emerging economic sector. The significance of this development cannot be overstated, as it promises to elevate the state’s status in the realm of advanced biomedical research.

Alongside the biosafety lab, the construction of the Iberia BioInnovation Accelerator at Progress Point Business Parkis underway. Together, these facilities will form the Bieaux Tech Technology Hub, a cutting-edge research and development nexus in Iberia Parish. This hub will be instrumental in fostering innovation and collaboration, propelling the region to the forefront of biopharmaceutical advancements.

Dr. Joseph Savoie, President of UL Lafayette, emphasized the critical role the new biosafety lab will play in addressing healthcare challenges and improving health outcomes. During the groundbreaking event, he articulated the vision of a future where research, testing, manufacturing, and market release of new drugs occur within a compact, efficient 5-mile radius. This integrated approach not only streamlines the drug development process but also holds the potential to significantly benefit global healthcare and the local economy.

The combined capabilities of NIRC, the biopharmaceutical manufacturing facility, and the BioInnovation Acceleratorpaint a promising picture of the future. This comprehensive ecosystem is designed to foster rapid advancements in drug development, positioning the region as a hub of innovation and economic growth.

The development of these projects is supported by a substantial investment of nearly $50 million in state capital outlay funds. Legislative leaders in Acadiana have been instrumental in securing these funds, demonstrating a strong commitment to the region’s advancement. Approximately $25 million is allocated for the expansion of NIRC, which holds the distinction of being the largest non-human primate center in the United States. An additional $22 million is dedicated to the establishment of the BioInnovation Accelerator’s drug manufacturing facility at Progress Point.

Dr. Ramesh Kolluru, Vice President for Research, Innovation, and Economic Development at UL Lafayette, described the projects as “transformational.” He highlighted the collaborative efforts that have made these developments possible, underscoring the shared vision for the greater good of the community and beyond.

The preliminary economic impacts of these projects are substantial. The creation of nearly 550 new jobs and an annual tax revenue of $10.6 million for Iberia Parish are among the immediate benefits. The total economic output is projected to reach an impressive $144.3 million. These figures reflect the significant boost to the local economy and the positive ripple effects that such large-scale projects can generate.

Moreover, the Acadiana Planning Commission (APC) and the University are actively working on leveraging NIRC’s enhanced capabilities. With a $500,000 federal grant secured by APC, there are plans to develop a biopharmaceutical manufacturing cluster in Iberia Parish. This initiative aims to attract drug manufacturers to the region, enabling them to utilize the state-of-the-art facilities for drug development and testing.

At the groundbreaking event, Taylor Barras, Commissioner of Administration for Louisiana, commended the collaborative efforts of higher education, state government, and local government. He noted that economic development was a top priority for Governor Jeff Landry and praised the teamwork that has driven these projects forward.

The completion of both the Level 3 biosafety lab and the BioInnovation Accelerator is anticipated within the next two years. As these projects come to fruition, they are expected to usher in a new era of innovation, economic prosperity, and improved healthcare outcomes for the region and beyond.

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Shaping the Bayou Region’s Future: Nicholls and UNO’s Engineering Partnership

In a significant step towards enhancing engineering education in Louisiana, Nicholls State University and the University of New Orleans (UNO) formalized an agreement to develop a comprehensive plan for offering UNO’s Bachelor of Science in Mechanical Engineering on the Nicholls campus, as per this news release from Nicholls. This partnership aims to align the engineering curriculum with local industry needs, preparing students for the demands of the regional workforce.

Nicholls State University has long recognized a trend where many students from its region have opted to leave the area to pursue engineering degrees at other institutions. By joining forces with UNO, Nicholls aims to retain these students, leveraging local resources to meet the growing demand for engineering professionals. This collaboration is expected to significantly bolster the engineering workforce in the region by creating specialized academic programs that cater to the specific needs of local industries.

Jay Clune, the President of Nicholls State University, emphasized the importance of this initiative. He stated that Nicholls acknowledges the regional necessity for engineering professionals and related disciplines to support the workforce. He noted that such partnerships not only strengthen the bonds with UNO, a sister institution but also reinforce Nicholls’ commitment to the region it serves.

Lizette Chevalier, dean of UNO’s Dr. Robert A. Savoie College of Engineering, echoed these sentiments. She viewed this collaboration as a strategic opportunity to expand UNO’s mechanical engineering program while simultaneously addressing workforce development and economic growth in the Bayou Region. Chevalier pointed out that Nicholls already had a robust pre-engineering program and established connections with the regional engineering community, making this partnership a logical step forward.

The partnership plan includes offering up to six semesters of coursework relevant to UNO’s Bachelor of Science in Mechanical Engineering through Nicholls State University. Additionally, the agreement outlines a clear pathway for the transfer of coursework between the two universities. This streamlined process ensures that students can transition smoothly from Nicholls to UNO, without losing any academic credits.

Both institutions committed to providing comprehensive student support services, including advising and counseling, professional development opportunities, and connections to industry professionals. Faculty members from both campuses would collaborate on research and service projects, involving students and enhancing their understanding of real-world engineering challenges.

This new initiative builds on an existing agreement between Nicholls and UNO, established in 2019. The earlier agreement allowed Nicholls pre-engineering students to transfer seamlessly to UNO to complete their engineering studies. Under this arrangement, students from Nicholls could enter UNO as juniors and pursue any of the university’s undergraduate engineering programs.

By expanding this collaborative framework, Nicholls and UNO aim to create a more integrated and supportive educational environment for engineering students in Louisiana. The initiative is expected to have a ripple effect on the local economy by producing a steady stream of highly skilled engineers ready to meet the demands of the industry.

The collaboration between Nicholls and UNO reflects a proactive approach to addressing these challenges. By pooling their resources and expertise, the two universities are better positioned to provide high-quality engineering education that is both relevant and accessible to students in the Bayou Region. This partnership serves as a model for other institutions looking to enhance their academic offerings and support regional workforce development.

In conclusion, the partnership between Nicholls State University and the University of New Orleans marks a significant milestone in the development of engineering education in Louisiana. By working together, these institutions are not only addressing the immediate needs of their students but also contributing to the long-term economic growth of the region.

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Cooking with Corn: Delicious Maque Choux Recipe

Well-prepared corn and summer are inseparable companions, representing the essence of warm-weather cuisine. Elevate this seasonal favorite with this flavorful Maque Choux recipe, from Southern Living, that combines the natural sweetness of corn with the zest of peppers and a hint of smoky goodness from the grill. This dish is not only a culinary delight but also a nod to the rich cultural history of Louisiana.

Ingredients:

  • 6 ears of corn, with one layer of husks peeled back and silks trimmed
  • 1 small poblano or jalapeño pepper, diced
  • 1 medium-sized Vidalia onion, chopped
  • 2 celery stalks, diced
  • 1 red bell pepper, chopped
  • 1/4 cup (1/2 stick) butter
  • 8 slices of bacon, cut into 1-inch pieces
  • 1 cup heavy cream
  • 1 tsp. dried thyme
  • 1/2 tsp. smoked paprika
  • 1 tsp. cayenne pepper
  • Salt and pepper to taste

Directions:

  1. Preheat your grill to medium heat (350°-400°F). Clean and oil the grill grates to prevent sticking. Place the corn, still in their husks, directly on the grill. Turn the cobs occasionally over the course of 20 minutes, ensuring even grill marks. Once the corn is evenly charred, let it cool. Cut the kernels off the cob over a bowl, using the blunt edge of your knife to press out the milky juice from the cob for added flavor.
  2. In a large skillet over medium heat, cook the bacon pieces until they are crispy. Drain half of the bacon grease, reserving the rest for future recipes like gravies or sauces.
  3. Melt the butter in the skillet with the remaining bacon grease. Add the chopped onion, celery, and peppers. Sauté the vegetables for about 5 minutes, until they begin to soften. Incorporate the corn kernels and their milk, along with the thyme, smoked paprika, cayenne pepper, salt, and black pepper. Mix the ingredients thoroughly.
  4. Pour the heavy cream into the skillet, stirring to ensure all the vegetables are well-coated. Allow the mixture to simmer for 10 minutes, letting the liquid reduce slightly and thicken. Remove the skillet from heat and stir in the crispy bacon pieces.

Perfect Pairings for Maque Choux

Maque Choux pairs wonderfully with a variety of dishes, enhancing any meal with its rich flavors. Here are some suggestions to serve alongside this corn delicacy:

  • Grilled Shrimp or Fish: The smoky, creamy corn dish complements the light, fresh taste of grilled seafood.
  • Cajun-spiced Chicken: Add a spicy kick to your meal by pairing Maque Choux with seasoned chicken breasts or thighs.
  • Fried Catfish: The crispy, savory flavor of fried catfish pairs perfectly with the sweet and creamy corn.
  • Collard Greens: The earthy, slightly bitter taste of collard greens balances the sweetness of the corn.
  • Jambalaya: Enhance a traditional Cajun meal by adding this corn dish to your table.
  • Red Beans and Rice: A hearty, comforting combination that brings out the best in both dishes.
  • Cornbread: Double up on the corn theme with a side of moist, buttery cornbread.
  • Roasted Vegetables: A medley of roasted root vegetables complements the vibrant flavors of Maque Choux.
  • Southern-style Biscuits: Fluffy, buttery biscuits make a delightful addition to this rich and creamy dish.

Maque Choux is more than just a side dish; it is a celebration of history, culture, and the vibrant flavors of summer. Whether you are hosting a barbecue, preparing a family dinner, or simply indulging in a taste of the South, this recipepromises to delight your taste buds and leave you craving more. Embrace the legacy of corn and the rich culinary traditions of Louisiana with this unforgettable dish.

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Exploring the Tar Heel State: Your Guide to the Best of North Carolina

Traveling across the United States offers a diverse range of experiences, and North Carolina stands out as a prime destination. From its bustling cities and serene beaches to its misty mountains and historical landmarks, the Tar Heel State has something for every type of traveler. Whether you’re a history enthusiast, a nature lover, or an urban explorer, North Carolina has a plethora of attractions and activities to keep you engaged and inspired. Here are some must-visit places and experiences to consider, courtesy of Travel + Leisure, when planning your trip to this vibrant East Coast state.

North Carolina Museum of History

Located in downtown Raleigh, the North Carolina Museum of History is a treasure trove of more than 350,000 historical artifacts. This museum is an essential stop for anyone interested in delving into the rich history and heritage of the state. Visitors can explore rotating exhibits that range from the pirate lore of North Carolina to the nostalgic décor of 1920s soda shops. Additionally, the museum hosts a variety of hands-on events that offer immersive experiences into the state’s past.

Sarah P. Duke Gardens

Nestled on the Duke University campus, the Sarah P. Duke Gardens is a 55-acre oasis that beckons visitors with its beauty and tranquility. Established in 1935 through the generosity of Sarah P. Duke, the gardens feature four distinct sections, each showcasing flora from around the globe. With over five miles of trails, the gardens provide a perfect setting for a leisurely stroll or a quiet moment of reflection amid nature’s splendor.

Grandfather Mountain

For those who crave both adventure and stunning scenery, Grandfather Mountain is a must-visit destination. Although prior reservations are required, the park offers a wealth of activities and sights. Visitors can explore the Wilson Center for Nature Discovery, which features a Hugh Morton photo gallery and a wildlife habitat enclosure where you can get up close to some of the area’s native animals. The breathtaking vistas and rugged landscape make this a memorable stop for any nature enthusiast.

Wright Brothers National Memorial

A visit to the Wright Brothers National Memorial in Kill Devil Hills is a journey back to the birthplace of powered flight. It was here in 1903 that Wilbur and Orville Wright made their historic first flight. Today, visitors can marvel at the monument commemorating this achievement and explore reconstructed camp buildings and interactive exhibits at the visitor’s center. This site is a testament to human ingenuity and perseverance.

High Point Furniture Shopping

North Carolina’s reputation as a furniture-making hub dates back to the 1890s. High Point is the epicenter of this industry, attracting visitors from all over the country who come to purchase top-quality furniture at discounted prices. The area is dotted with individual craftsmen’s workshops, larger factories, and numerous outlet stores, making it a haven for anyone looking to furnish their home with exquisite pieces.

Merchants Millpond State Park

Merchants Millpond State Park showcases the remarkable diversity of North Carolina’s ecosystems. This unique park combines hardwood forests with swampland, creating an environment that feels reminiscent of the southern bayous.Visitors can hike along scenic trails or paddle through the enchanting landscape, experiencing the rich biodiversity and serene beauty of this natural haven.

Levine Museum of the New South

Located in Charlotte, the Levine Museum of the New South has been a cornerstone of the city’s cultural landscape for over 30 years. The museum is dedicated to telling the comprehensive story of the South’s history, with a focus on fostering understanding, empathy, and action toward a better future. Through its engaging exhibits and programs, the museum offers a nuanced perspective on the region’s past and its implications for the present and future.

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Honoring Jeanne Picariello Murphy: A Legacy of Inclusion at Nicholls State University

In a heartfelt tribute to the late Jeanne Picariello Murphy, the former First Lady of Nicholls State University, an endowed professorship within the Bridge to Independence program has been established. This initiative was made possible through the collective efforts of Dr. Bruce Murphy, former Nicholls President, Colleen Hunter, and several dedicated supporters referred to as “friends of Bridge,” who together contributed $80,000, according to this news release from Nicholls State University.

The Nicholls Foundation, which oversees such endowments, requires the accumulation of a certain amount of interest before a professorship can be formally awarded. This process can span several years. However, with an additional contribution from Dr. Murphy, the professorship is set to be awarded in the fall of 2024. The honor will go to the current faculty advisor of the Bridge to Independence program, housed within the College of Education and Behavioral Sciences.

The tenure of Jeanne Picariello Murphy as the First Lady of Nicholls was marked by her deep commitment to students with intellectual disabilities. She actively sought opportunities for these students to participate in ceramics courses and athletic events, among other activities. Jeanne collaborated closely with Dr. Mary Breaud, a faculty member in education, and Robin Bell, the former director of Campus Disability Services. Together, they were pivotal in the establishment of the Bridge to Independence program and in bringing the Special Olympics to the Nicholls campus.

The creation of the Bridge to Independence program was a labor of love for Jeanne. She regularly hosted meetings at the president’s residence, where a dedicated group of 8 to 10 individuals, including Colleen Hunter, convened over a span of two years. Their efforts focused on writing grants and completing the application for the Comprehensive Transition Program certification, under which the program currently operates. Even after leaving Nicholls, Jeanne remained deeply involved. She continued to research and send weekly emails to enhance opportunities for Bridgestudents and to foster long-distance connections. The original group, bonded by their shared mission, continues to support the program and remains in close contact.

Colleen Hunter’s son exemplifies the success of the Bridge to Independence program. He is a two-time graduate of Nicholls, having earned degrees in Interdisciplinary Studies and Geomatics with the program’s support. Colleen, reflecting on Jeanne’s impact, shared that the idea of creating an endowed professorship was always a cherished goal among the original group. After Jeanne’s passing, Colleen and her late husband Bill felt compelled to contribute to this initiative. Dr. Mary Breaud recounted that during a conversation with Colleen and Bill after Jeanne’s memorial mass, they expressed their desire to honor Jeanne’s memory through this endowment.

The Bridge to Independence program serves students with intellectual disabilities and Autism Spectrum Disorder. It offers two distinct pathways: a certificate pathway that focuses on independent living and workforce skills, and a support pathway for students pursuing a traditional college degree. Notably, the Nicholls Bridge to Independence program is the first of its kind in Louisiana to be certified by the U.S. Department of Education.

The Nicholls Foundation, an independent 501(c)3 corporation, plays a crucial role in supporting the mission of Nicholls State University. The foundation seeks gifts and grants, managing these funds and other assets to bolster the university through endowed chairs, professorships, scholarships, and other enhancement efforts. For those interested in contributing to Nicholls, more information is available at nichollsfoundation.org.

This endowed professorship is more than just a tribute; it is a testament to Jeanne Picariello Murphy’s enduring legacy and her unwavering dedication to creating inclusive opportunities for all students. Her passion and hard work have left an indelible mark on the Nicholls community and will continue to inspire future generations.

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Creamy Cheese Grits and Crawfish Boudin: A Perfect Pair

If you’re looking to impress your guests with a dish that perfectly combines rich flavors and sophisticated textures, look no further than this delicious recipe for Crawfish Boudin and Tasso with Creamy Cheese Grits from Louisiana Cookin. This Louisiana-inspired dish brings together the savory taste of crawfish and tasso ham with the creamy comfort of cheese grits, creating a meal that is as satisfying as it is indulgent.

Ingredients for Crawfish Boudin:

  • ½ pound frozen crawfish tails, thawed
  • 1 cup diced tasso
  • 1 cup cooked long-grain white rice
  • 2 tablespoons chopped fresh parsley
  • ¼ cup sliced green onion
  • ¾ cup heavy whipping cream, divided
  • 1 tablespoon Creole mustard
  • ¼ cup plus 2 tablespoons brandy, divided
  • 3 tablespoons vegetable oil, divided
  • 1½ teaspoons Cajun seasoning, divided
  • ½ teaspoon kosher salt
  • Garnish: sliced green onion, chopped fresh parsley

Directions:

  1. Prepare the Crawfish Mixture: In the bowl of a food processor, pulse together the crawfish tails, ¼ cup of the heavy whipping cream, 2 tablespoons of brandy, green onion, 1 teaspoon of Cajun seasoning, and kosher salt until finely chopped and well combined. Transfer this mixture to a medium bowl and stir in the cooked rice and fresh parsley. Allow the mixture to rest for about 15 minutes to let the flavors meld. Next, divide the crawfish mixture into 12 equal portions, each approximately 3 tablespoons. Shape these portions into patties about ½ inch thick.
  2. Cook the Tasso: In a large skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add the diced tasso and cook, stirring occasionally, until the pieces are browned and crisp, which should take about 5 to 7 minutes. Use a slotted spoon to remove the tasso from the skillet and set it aside.
  3. Cook the Patties: Add another tablespoon of oil to the skillet and heat over medium-high heat. Add half of the crawfish patties and cook until browned, about 2 to 2½ minutes per side. Remove from the skillet and repeat with the remaining oil and patties. Once all patties are cooked, wipe the skillet clean.
  4. Make the Mustard Sauce: In the same skillet, combine the Creole mustard, the remaining ½ cup of heavy whipping cream, the remaining ¼ cup of brandy, and the remaining ½ teaspoon of Cajun seasoning. Cook over medium heat, stirring frequently, until the mixture thickens slightly and coats the back of a spoon, approximately 4 to 5 minutes.
  5. Serve: Place the crawfish patties over a generous serving of Creamy Cheese Grits. Drizzle the mustard sauce over the top and garnish with sliced green onions and chopped parsley if desired.
  6. To make the Creamy Cheesy Grits, you’ll want to bring 3 cups of water, 1 cup of heavy whipping cream, and 1 tablespoon of kosher salt to a boil over medium-high heat. Gradually whisk in the stone-ground grits, ensuring they are fully combined with the liquid. Cook, stirring frequently, for about 5 minutes.
  7. Reduce the heat to medium-low and continue to cook the grits, stirring occasionally, until they become tender, about 10 to 15 minutes. Lastly, stir in the crème fraîche and shredded Monterey Jack cheese until the mixture is smooth and the cheese is fully melted.

Crawfish Boudin and Tasso with Creamy Cheese Grits is a true celebration of Southern cuisine, combining bold flavors and comforting textures into a dish that is sure to impress. Whether you’re preparing this for a special occasion or just a delightful family dinner, the rich taste of the crawfish and the creamy smoothness of the cheese grits will leave everyone asking for seconds. Enjoy this dish with any of the suggested sides, and you’ll have a meal that’s both unforgettable and irresistibly delicious.

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