Author: Emily Gautreaux

LSU AgCenter Received Grant for Sustainable Rice Research

It was recently announced via this news release from the LSU AgCenter, that one of their scientists has been awarded a $10 million grant from the United States Department of Agriculture National Institute of Food and Agriculture in order to improve the sustainability and profitability of rice farming. This will be accomplished through the LSU AgCenter scientists’s innovations in research that advance crops that are reportedly climate-resistant. The Louisiana State University Agricultural Center School School of Plant, Environmental and Soil Sciences received this $10 million grant as a part of a $70 million dollar investment from the United States Department of Agriculture National Institute of Food and Agriculture in order to establish robust, resilient, and climate-smart food and agricultural systems. As of the writing of this article, it is the largest grant for rice research that the LSU AgCenter has ever received.

William F. Tate IV, LSU President, commented on Louisiana State University’s Agricultural Center’s awarded grant by saying, “agricultural innovation remains paramount to the future of Louisiana. Securing federal funding for projects like this empowers LSU’s Scholarship First Agenda and enables us to further leverage our agricultural expertise.”

The need for Louisiana rice farming to become more sustainable and profitable is apparent as the state’s rice production currently contributes $550 million to Louisiana’s economy, and this amount is regularly affected by extreme weather patterns resulting from climate change. These extreme weather patterns pose significant challenges to enhancing rice production productivity, so this project is extremely vital, as its outcomes aim to assist southern rice growers to “make the right decisions at the right time to reduce yield losses, land use, water and energy consumption.”

Prasanta Subudhi is the lead investigator of the project and a crop geneticist in the LSU School of Plant, Environmental and Soil Sciences. Subudhi commented on how their project will affect the future of Louisiana rice production by saying, “we will equip the current and next generation of rice farmers, consultants and researchers with the necessary knowledge and skill set to embrace the new climate-smart agriculture technologies and production practices.”

Specifically, the project’s objectives are listed as aiming to “assess the socio-economic and environmental impacts of current crop management practices and identify barriers to adopting novel technologies and practices; develop novel genotypes with enhanced tolerance to biotic and abiotic stresses; develop and optimize environmentally friendly crop management practices; and implement a robust extension program to disseminate the concepts and benefits of sustainable farming technology.”

Reportedly, the project will use all knowledge gained through rice research to increase both the speed and accuracy of the identification of rice genotypes that have desirable combinations of genes for improved adaptation to a changing climate. Matt Lee, the Interim Vice President of Agriculture and Dean of the College of Agriculture, said, “with this project, the AgCenter is showing its commitment to promoting and disseminating sustainable farming practices and technologies and to training of the next generation of researchers and extension workers.”

This grant comes after last year, when the LSU AgCenter Rice Research Station in Crowley, Louisiana developed a new type of rice used to improve blood sugar levels. Additionally, a partnership with the Lafayette Parish Master Gardener Association, the Lafayette 4-H program, and the LSU AGCenter that incorporates gardens in schools saw students from five elementary schools — Alice Boucher, Charles Burke, Cathedral-Carmel, Green T. Lindon and Cpl. Michael Middlebrook — compete in the On Cuisine du Jardine, making complete nutritional meals using at least two ingredients grown in their school gardens. These two pieces of recent LSU AgCenter news coupled with this recent grant award, contribute to the Center’s impact on education, agriculture, and Louisiana as a whole.

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Delicious Recipe for Honey Roasted Chicken with Chili Crisp

Are you looking for an easy yet delicious way to spice up your usual chicken dinners? Then you have to try this Chili Crisp & Honey Roasted Chicken recipe from Food 52. Not only is it simple to make, but the combination of sweet and spicy flavors will leave your taste buds tingling. Follow along with this step-by-step guide and in no time at all, you’ll be enjoying this amazing dish!

Ingredients

  • 1 whole 4 to 5-pound chicken
  • 14 scallions, with the ends trimmed
  • 6 tablespoons of unsalted butter
  • 1 tablespoon of chili crisp
  • 1 head of garlic, halved
  • 1 slice of fresh ginger
  • A handful of scallions, chopped
  • A handful of Cilantro, chopped
  • 1 tablespoon of ground ginger
  • 1 ½ teaspoons of fresh chopped rosemary (from a single sprig)
  • 2 tablespoons of apple cider vinegar
  • 2 cups of water
  • ¼ cup plus 1 tablespoon of honey
  • 4 teaspoons of rice vinegar or fresh lemon juice
  • 3 tablespoons of dark soy sauce
  • 1 tablespoon of granulated sugar
  • 2 tablespoons of kosher salt, plus more for sprinkling

Directions

  1. In order to start this delicious recipe for an incredible plate of Chili Crisp and Honey Roasted Chicken, you’ll want to first brine your whole 4-5 pound chicken by very generously sprinkling kosher salt on the entire chicken. Sprinkle about one teaspoon of kosher salt per pound of chicken from front to back and inside the cavity of the chicken. After sprinkling the chicken with salt, allow it to rest for about 30 minutes at room temperature.
  2. As the chicken is resting, place ten of your scallions (the ones with their ends trimmed off), the 2 tablespoons of salt, sugar, ground ginger, rice vinegar, and water into a blender. Blend these ingredients until they are of a smooth consistency and texture and then once the chicken is ready, you’ll place it into a gallon-sized zip-top bag and pour your blended scallion brine into the bag. Seal it up, and refrigerate it for 24 hours, but at the twelve-hour mark flip your chicken over so that it brines evenly.
  3. On the following day, you’ll preheat your oven to 425°F and line a baking sheet with aluminum foil. Remove the brined chicken from the plastic bag and be gentle as you wipe off any excess brine. Then, you’ll stuff the chicken by tucking your garlic, fresh ginger, and the remaining 4 scallions into the cavity.
  4. Place your chicken onto your prepared baking sheet with the breast side of the chicken facing upward. Next, you’ll use kitchen twine to tie the chicken’s legs together and tuck the wing tips under the body of the chicken. Melt 2 tablespoons of butter and brush an even layer all over the chicken.
  5. Roast the chicken at 425°F for 30 minutes before reducing the heat to 400°F. At this point, you’ll roast the chicken for another 35-40 minutes, until the chicken’s juices run clear and its internal temperature registers at 165°F.
  6. While your chicken is roasting, you will want to prepare the sauce by melting 4 tablespoons of butter in a small pot over medium heat. Add in your vinegar, soy sauce, honey, chili crisp, and rosemary. Stir until all of the ingredients are incorporated and smooth, and then bring them to a simmer before pouring them into a container and setting them aside.
  7. Your final step is to carve and serve the chicken, so when the chicken is done you’ll remove it from the oven and cover it with aluminum foil, allowing it to rest for 15 to 20 minutes. Once it’s cooled down, you’ll uncover it and carve it into breasts, thighs, drumsticks, and wings. Place the pieces onto a platter and pour the sauce over the chicken before garnishing the pieces with scallions and cilantro. Serve and enjoy!

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A Vermilionville Event Teaches the Community about Courir de Mardi Gras

A recent event held at Vermilionville taught guests and visitors about the tradition, history, and legacy of Louisiana’s Courir de Mardi Gras, as per this article from The Acadiana Advocate.

The event took place earlier in February as Louisiana communities were easing into the Mardi Gras season ahead of Valentine’s Day. On Sunday, February 12, a traditional Mardi Gras Run was held at Vermilionville, and it was open for the public to enjoy and for families to participate in an interactive and educational experience with admission prices going to Vermilionville. The event was presented by Vermilionville and the Basile Mardi Gras Association, and it featured an interactive Courir de Mardi Gras tradition led by Le Capitaine, who sang “ La Chanson de Mardi Gras,” as the costumed riders made their way through the historic village begging for ingredients to make a gumbo, as is the tradition.

Although a traditional Courir is held before or at dawn, this family-friendly event began at 10 am with a screening of Pat Mire’s “Dance for a Chicken,” a Mardi Grad documentary that reveals the historic secrets of the traditional, rural Mardi Gras run, which is also known as Courir de Mardi Gras. After the screening, musician Kevin Rees demonstrated the proper use of the “La Chanson de Mardi Gras” with the event’s attendees before the Basile Association began riding through the historic village, which ultimately ended with the infamous chicken chase. The event ended with attendees grabbing a delicious lunch at Vermillionville’s on-site restaurant and enjoying live music and dancing from Feu Follet.

Traditionally, Courir riders will consist of people disguised in colorful and festive costumes with a cone-shaped “capuchon hat”, a mask made of screen, and a top and pants covered in strips of fringed fabric. These riders would mount horses and go from house to house to ask neighbors and community members for ingredients for a communal gumbo. The gumbo would then be cooked and eaten by everyone in town on Mardi Gras before the start of lent.

This self-contained version of a traditional, albeit  wilder event was designed by the Basile Mardi Gras Association andVermilionville officials to teach a new generation about the humble beginnings of a long-held Mardi Gras tradition. The holiday has become so ubiquitous in Louisiana with businesses, schools, and portions of the city being closed annually for the event, so it stands to believe that the origins of the holiday can sometimes be lost on a new generation. Luckily, the Basile Mardi Gras Association and the historic and educational Vermilionville can help to rectify that lack of knowledge.

The event was a success, thanks to the organizers at the Basile Mardi Gras Association and Vermilionville. Jim “Pecoq” Young, who is a member of the Basile Mardi Gras Association commented by saying, “we love it. We get people from all over Louisiana and even out of state. People come from all over to see the Mardi Gras. We’re thankful to Vermilionville for inviting us over here and letting us help them celebrate.” A full listing of their calendar of events can be found here.

Vermilionvile’s mission is to “increase appreciation for the history, culture, and natural resources of the Native Americans, Acadians, Creoles, and peoples of African descent in the Attakapas region through the end of the 1800s. Through historic interpretation and conservation along the Bayou Vermilion, we strive to educate guests on the interactions of these groups and the connections between past and contemporary folklife, thus empowering guests to apply these lessons from our shared histories.”

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Exploring The Connecticut Coastline: Where To Eat, Stay, and Shop

If you’re looking for a change of scenery this summer and want to explore what the Connecticut coastal towns have to offer, then look no further. In this travel blog article, Country Living takes you throughout the Connecticut coastline and lists all the must-see places in Stonington, Noank, and beyond. From where to eat and stay to the best shops in town, you will have everything covered, so get ready to start planning your perfect mini-vacation on the Connecticut coastline.

Connecticut’s coastline is one of the most beautiful and varied in the country;Connecticutstretching from the Long Island Sound all the way up to Rhode Island, the coastline is a haven for both beach lovers and those looking for a more rural getaway. There are many towns along the Connecticut coastline that are worth exploring, but three stand out as particularly special: Stonington, Noank, and Mystic. Each has its own unique charm and array of activities to enjoy.

Stonington is a lovely seaside town with gorgeous views of the Long Island Sound. It’s home to a number of great restaurants, shops, and art galleries. There’s also a lively downtown area with plenty of nightlife options. If you’re looking for a delicious meal, be sure to check out some of Stonington’s fantastic seafood restaurants.

For a truly unique dining experience, make reservations at The Oyster Club. where you can enjoy fresh oysters right from the coast, or for a more casual meal, stop by Dog Watch Café for some of the best coconut shrimp plates or “dogwiches” in town. Lastly, if you’re looking for a truly unique dining experience, head to Stone Acres Farm in Stonington. This working farm and restaurant offers seasonal menus featuring ingredients grown right on the farm. The setting is rustic and charming, and the food is absolutely delicious. Stonington is also an excellent place to explore in order to get the best out of the Connecticut coastline.

Be sure to check out Stonington Borough to start your exploration of the Connecticut coastline. The borough offers many different activities for visitors to enjoy such as the Denison Pequotsepos Nature Center, which is a great place to learn about the local flora and fauna. You can also take a stroll along Water Street in Stonington Borough or duBois Beach.

As for accommodations, for those seeking an upscale experience, check into The Inn at Stonington Borough, which offers stunning views of the harbor, but if you’re traveling on a tighter budget, consider staying at one of the town’s many bed & breakfasts – like The Captain Daniel Packer Inne or The Palmer House Inn.

Noank is a quaint fishing village with a charming Main Street lined with cute shops and restaurants. It’s also home to several marinas, making it a great place to stay if you’re interested in doing some boating or fishing while you’re in town. Similarly, Mystic is perhaps best known for its world-famous Mystic Seaport Museum. But there’s much more to this town than just history – there are also plenty of great places to eat, drink, shop, and relax by the water.

When it comes to seafood, Noank is definitely one of the top places to be. The town is home to several seafood markets and restaurants, so you’ll be sure to find something to your liking, so if you’re looking for a casual meal, head to Ford’s Lobster, or The Fisherman’s Restaurant at Long Point for genuine seafood.

Nearby, Mystic is a popular tourist destination for its historic seaport and aquarium. There are plenty of great places to eat and shop in Mystic, as well as lots of fun things to do like taking a riverboat cruise or visiting Downtown Mystic.

Exploring the Connecticut coastline is a great way to experience some of the best that this region has to offer. From Stonington and Noank to Mystic and beyond, there are plenty of places for visitors to explore and enjoy. Whether you’re looking for delicious seafood restaurants, quaint shops selling unique items, or cozy accommodations for your stay in town, the Connecticut coastline has something for everyone—and it’s easy to find no matter what part of the shoreline you may be exploring.

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Three Louisiana Educators Receive Nationally-Acclaimed Milken Award

It was recently announced by the Louisiana Department of Education via this news release that educators from Ascension, West Baton Rouge, and Lafayette Parish have each received a $25,000 Milken Educator Award.

The $25,000 Milken Educator Award was awarded by Milken Educator Awards Founder Lowell Milken and Louisiana Superintendent of Education Dr. Cade Brumley to Ascension Public Schools first-grade teacher Elise Frederic, West Baton Rouge Schools fifth-grade teacher Dereka Duncan, and Lafayette Parish third-grade teacher Corrie Campbell. The issuing of these awards is often kept such a close-held secret that recipients do not know that they are in the running for the award until they are visited by the Superintendent and Milken himself.

By design, Milken Educator Awards are bestowed upon early-to-mid career educators for what these teachers have already achieved early on in their careers and “for the promise of what they will accomplish given the resources and opportunities inherent in the Award. In education circles, the Milken Educator Award is known as an immensely high honor, akin to the Academy Awards, as the honor is often referred to as the “Oscars of Teaching.” Being selected for such an award is meant to both “inspire and uplift with the unique stories of educators making a profound difference for students, colleagues, and communities.

Elise Frederic serves as an accomplished first-grade teacher at Lakeside Primary School in Prairieville, Louisiana, and she is described as continually helping “each child set daily goals and pair[ing] students strategically to address their specific needs. Her laser focus on literacy delivers in spades.” In the 2021-2022 School year, more than 90% of Frederic’s students had achieved mastery on district benchmark assessments in English and 70% had achieved mastery in Math.

Lowell Milken commented on Elise Frederic’s success by saying, “virtually all people can name at least one teacher who has had an extraordinary impact on their lives. Elise Frederic is that kind of foundational teacher whose care and compassion have helped shape young learners into future leaders. Equally impressive, Elise is an exceptional instructional role model for her peers in the school, district and broader community.”

Dereka Duncan is a well-regarded fifth-grade science teacher at Cohn Elementary School, and she has reportedly worked on “revamping the fifth grade reading curriculum to align with Louisiana ELA standards.” Because of this commitment, “Cohn has reached an all-time high progress index of 90%, resulting in an A on the growth index score for the first time.”

Superintendent Dr. Cade Brumley said the following about Dereka Duncan: “Students do more than learn science in Dereka Duncan’s class, they participate in experiences that allow them to see themselves as scientists, engineers, and researchers. She is the type of transformational educator who will help move our state forward.

Corrie Campbell passionately teaches both English Language Arts and Social Studies at Green T. Lindon Elementary School in Lafayette Parish. According to LDOE, at Campbell’s previous school in New Iberia Parish, “Campbell created a fourth-grade writing challenge based on the United Nations Universal Declaration of Human Rights. Students examined characters’ reactions when their rights were threatened, then shared their work with peers for feedback. The writing unit served as an extended lead-up to the Newberry Award writing contest in fifth grade.”

Dr. Brumley commented by saying, “Corrie Campbell has a hands-on approach to teaching that’s resulted in remarkable student growth and achievement. Not only does she focus on reaching every child, but she also serves as a mentor to her colleagues.”

Nationwide, there were up to 40 elementary educators awarded a Milken Educator Award this season. The Milken Awards Initiative has awarded more than $73 million in individual awards and more than $140 million in funding since 1987.

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Inaugural King Cake Festival in Downtown Thibodaux Had Large Turnout

Thibodaux’s inaugural Bayou King Cake Festival had a large turnout as thousands went out to crown the best king cake, according to this article from HoumaToday.

The inaugural Bayou King Cake Festival was held in Downtown Thibodaux at the beginning of February, serving as a festive beginning to the Mardi Gras season. The event, which was hosted by the Lafourche Education Foundation,served as a way for locals to sample and rank a diverse array of locally baked King Cakes, enjoy the Krewe of King Cake Children’s Parade, and listen to live music from Nonc Nu & the Wild Matous.

In total, 28 bakeries competed in the King Cake contest portion of the festival, where visitors voted Slidell’s Sugar Love Bakery the best-in-show. For the past eight years, Sugar Love Bakery has had a ship along Englewood Drive in Slidell, but before that owner and baker Sierra Zerangue ran the business out of her mother’s kitchen for the initial six years.

Sugar Love Bakery was a popular shop at the festival, as they were offering visitors small portions of their “King Cake on a Stick,” which according to Zerangue is the company’s invention along with “King Cake Charcuterie.” This nontraditional charcuterie offering came in the form of a king cake with cups of all the available fillings for dunking.

After Sugar Love Bakery received 183 votes, they were awarded first prize; to which Zerangue said, “it’s amazing, it means a lot to a bakery or any small business.” Second place went to Cut Off’s Cajun Pecan House with 182 votes, and Spahr’s Restaurant finished in third place.

Deanna Lafont is the Executive Director of the Lafourche Education Foundation, and she estimated that since they sold over 2,000 tickets to festival goers in advance, ticket sales along with preorders and scholarships had generated about $50,000 in funds for the Foundation, which will be going towards teacher grants, some festival overhead, and future events.

She went on to comment, “when we were setting the event up, we sold about 700 tickets almost two days before, so we were hoping to get 1,000 people. I think it was just the right time, the right place, the right event, and the right weather. I’m still in shock about how successful the event was.”

The festival had a larger turnout than initially expected; this was due to the fact that festival organizers occupied a section of downtown Thibodaux that’s usually used by Big Boy’s Main Street Cook-Off. Since that festival usually attracts about 1,000 people, Lafont admitted that they’ll need to try and “emulate the Fraternal Order of Police Mudbug Boil-Off because it is a larger event.” This will mean that next year’s event will occupy a larger section of downtown Thibodaux, centered along LA. 1 and Bayou Lafourche, which initially seemed unnecessary for an inaugural event.

Reportedly hundreds of festival goers had stood in line at the two entrances, filling up over two blocks waiting for their king cake samples. Due to the higher-than-expected turnout, many booths and shops were out of king cakes early on. For instance, the Culinary Department of the Lafourche Career Magnet Center saw Kalena Dehart and her coworkers down to seven king cakes from the dozen they brought to the festival within the first hour.

The event was kicked off officially at 1:30 pm with a parade of 15 children-toting wagons and five marching bands marching from the old Capital One building on West 2nd Street to St. Phillip Street and back. Next year, Lafont hopes to organize more events for the children festival goers outside of the parade, saying: “we had the children’s parade, but we’re really talking about having a kids’ area. I would love to see a kids’ king cake baking contest.”

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