Author: Emily Gautreaux

Exploring The Charm Of Lewes, Delaware

Are you ready to explore a charming seaside town that’s filled with hidden gems? If you are, then look no further than Lewes, Delaware. And thanks to this detailed travel guide from Southern Living, you will be set to enjoy a relaxing beach vacation, an educational journey through history, or a weekend of outdoor fun in Lewes, Delaware.

Located in Sussex County, Lewes, Delaware is a hidden gem of a town that is situated on the Lewes and Rehoboth Canal and therefore offers stunning views of Delaware Bay. Lewes has some excellent restaurants and shops spread throughout the town for all sorts of occasions and food cravings. If you’re looking for a place to celebrate a major accomplishment or a spot in town to have a formal evening out, then check out the upscale farm-to-table restaurant Heirloom. Though, if you’re looking for something more casual, be sure to visit Notting Hill for breakfast or house-roasted coffee or Surf Bagel for the perfect big city bagels.

Visitors who are interested in exploiting the town’s history are in luck, because Lewes, Delaware is home to a number of historical sites and landmarks that are worth exploring. The Lewes Historical Society Museum is a great place to start, as it houses a collection of artifacts and exhibits that tell the story of the town’s history. Other notable sites include the Zwaanendael Museum, which is dedicated to the town’s Dutch settlers, and the Lewes Ferry Terminal, which has been in operation since 1631. For those interested in architecture, Lewes also boasts a number of well-preserved 18th and 19th-century buildings, including the Ryves Holt House and the Cannonball House.

The town of Lewes is home to many parks and outdoor activities that are perfect for exploring the unique charm that’s abundant throughout the town. Lewes Beach is a great spot for swimming, sunbathing, and fishing. Additionally, Cape Henlopen State Park offers miles of hiking trails, biking paths, and picnic areas with stunning views of Delaware Bay. In fact, if you’re feeling adventurous, you can even take a kayak or stand-up paddleboard out onto Delaware Bay. There are also several smaller parks throughout Lewes that are perfect for a leisurely stroll or a quiet moment to enjoy the natural beauty of the area.

If you’re interested in grabbing a different perspective of Lewes, always take a scenic drive down Route 1A towards Rehoboth Beach. Along the way, you’ll pass through picturesque villages and get glimpses of the ocean. Furthermore, Fisherman’s Wharf is one of the hidden gems in Lewes, Delaware. This charming little spot is located on the Lewes-Rehoboth Canal and is a great place to enjoy fresh seafood. There are several cruises offered along Fisherman’s Wharf, allowing you and your party to watch for whales, dolphins, or sunsets. The wharf is also a popular place for fishing with both full-day and half-day rates available.

The Fort Miles Museum and Historic Area is another one of Lewes’s hidden gems. The museum is located in an old military fort, and it houses a collection of artifacts from the American Civil War. The historic area surrounding the museum is also worth exploring. There are a number of monuments and gravesites to visit, and the views of Delaware Bay are simply breathtaking. Because Lewes dates all the way back to 1631, it’s one of those few American towns that has a rich history resounding multiple centuries in everything from its architecture to its landmarks to its culture. Consider making a trip out to Lewes the next time you’d like to be inundated by a seaside town that’s brimming with charm and ambiance.

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Study Names Some Louisiana Cities Among Best in the Nation for Remote Work

It was recently announced that two Louisiana cities were named among the top five small cities in the country for remote work, according to this article from The Daily Advertiser. The study, which comes from Forage, named Lafayette, Louisiana as the fourth-best city for remote work and Metairie, Louisiana as the fifth-best city for remote work.

The study that placed Lafayette and Metairie as the fourth and fifth best small cities in the nation for remote work was from Forage, the virtual platform website that has been connecting over 1.7 million students with potential careers at over 100 companies since 2017. Forage was able to determine a city’s placement for the remote work rankings by looking at a town’s actress to high-speed internet, library funding, and a variety of other lifestyle factors.

For its rankings, the Forage study analyzed data from over 130 metropolitan statistical areas of a certain size. All of the metro areas looked at for the study had populations between 100,000 and 200,000 people. The factors analyzed for the study included the combined aircraft and road noise levels that are perceived within the city’s limits, a city’s percentage of residences that had high-speed internet access, the city’s public library funding, the percentage of residents spending 30% or more of their income on housing, and the unemployment rate. Additionally, the study also took into account the median listing price of homes on the market, real estate price levels compared to the national price level, the number of arts, entertainment, and recreation businesses per 10,000 residents, and the amount of non-alcoholic beverage bars or coffee shops per 10,000 residents.

With these factors considered, the cities of Lafayette and Metairie topped the list as the fourth and fifth best small cities for remote work. According to the study’s data and findings, approximately 94.9% of Lafayette’s residences have access to high-speed internet, its noise level was registered at a grade of 40.85, which is higher than 68% of the cities analyzed for the study. Meanwhile, Metairie’s noise level was graded at 14.2% and its registered access to high-speed internet was at an impressive 99.4%, which was the highest percentage of all cities in the study. The study had named Davenport, Iowa as its top small city for remote work; Carmel, Indiana was ranked as 2nd in the nation, and Topeka, Kansas was 3rd in the nation.

In its simplest form, remote work is the ability to do your job from anywhere. This can mean working from home, a coffee shop, or even another country. As long as you have an internet connection, you can be a digital nomad and work from wherever you want. The rise of remote work has been made possible by advances in technology, particularly the internet and cloud-based applications. With these tools, it’s possible for businesses to have a fully distributed workforce with employees working from different locations. There are many benefits of remote work for both employers and employees. For businesses, it can lead to increased productivity and creativity, as well as lower overhead costs. For employees, it offers greater flexibility and freedom when it comes to where and how they work.

Ever since the COVID-19 pandemic, remote work has been on a steady increase in popularity, but it was already gaining traction prior to the pandemic. There are a few reasons why remote work has become more popular in recent years. First, the internet has made it easier for people to connect and communicate from anywhere in the world. Second, advances in technology have made it possible for people to do their work from anywhere with a computer and an internet connection. Third, the global economy has made it easier for companies to hire employees from different parts of the world. Finally, the rise of the gig economy has made it easier for people to find short-term or freelance work that can be done remotely.

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A Minestrone Recipe Worth the Time

Winter is upon us, and soup is one of the most comforting and easy-to-make meals around. Particularly, this recipe for smoky minestrone with tortellini and pesto from Food52 is packed with flavor and perfect for a chilly winter day. This is especially true because it only takes about 30 minutes to make and it is packed full of flavorful ingredients like balsamic vinegar, all-natural bacon, kale, and tortellini add a lovely bit of heartiness. The basil or parsley pesto garnish really ties everything together and gives the soup a beautiful flavor profile, meaning that this soup is sure to become a wintertime favorite.

Ingredients for Minestrone

Directions for Minestrone

  1. You’ll start this delicious recipe by heating one tablespoon of extra-virgin olive oil in a large pot over medium heat. Take your 2 slides of all-natural bacon and chop them into small pieces. Add these bacon pieces and cook them for a couple of minutes until they begin to brown.
  2. Next, add two more tablespoons of extra-virgin olive oil along with your chopped garlic, onion, and leek. Continue to cook while stirring occasionally over medium heat until the ingredients have softened. Add your chopped zucchini, celery, carrot, and potato into the pot. Stir the ingredients around for about one to two minutes.
  3. Then, add your vegetable or chicken stock, your cooked chickpeas, and your tomatoes. You’ll want to crush the tomatoes with your gloved hands as you continue. Add a few (generous) pinches of salt and bring the contents of the pot to a boil. Reduce the heat to a light simmer and cook the contents for 30-40 minutes, just until the potatoes are tender.
  4. Add in your tortellini and kale. Continue to cook over a light simmer until both the kale and tortellini are tender and cooked through, which will take about 5-7 minutes. Taste the contents of the pot and add in more kosher salt if you determine that it’s necessary.
  5. One of your garnishes for the final product is a parsley or basil pesto. You’ll start this recipe by chopping your basil or pesto by hand until it’s very fine and minuscule, reducing it down to about ¼ of a cup. As you chop the basil or parsley, you’ll start to incorporate your 2 cloves of garlic, pine nuts, and Parmesan cheese until it has a pesto consistency. Transfer it to a small bowl and stir in one tablespoon of olive oil for your garnish.
  6. Serve the dish garnished with a spoonful of parsley or basil pesto, a few drops of your aged balsamic, and a rather generous sprinkling of grated Parmesan cheese, if you would like.

Notes:

  • You can easily find fresh tortellini  for this minestrone recipe in the freezer or refrigerator section of most grocery stores, as well as stocking your pantry with a box of dried tortellini. This quick-cooking, stuffed pasta makes for a comforting and hearty meal, without needing to put too much effort into it. In addition, you can use it for easy side dishes,delicious soups, tasty pasta salads, and even appetizers – all you need is 2 minutes and you’re ready to go! With their bold flavors, these recipes are perfect ways to enjoy this type of pasta.
  • If you are looking for a great addition to your recipe, pesto is an excellent choice. You can buy it in jars or in the refrigerator section of your grocery store, but there is nothing better than making it yourself. Fresh basil is available in abundance at farmers’ markets in the summer. Clean, take off the stems, and grind the leaves with nuts and garlic in a food processor. Add oil and you have a versatile sauce that goes well with chicken, pasta, and fish.

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LDOE Announces Students to Represent Louisiana at U.S. Senate Youth Program

The Louisiana Department of Education announced the two high school students that have been selected for the United States Senate Youth Program (USSYP), in which they will represent the state of Louisiana during the 61stannual USSYP Washington Week and receive a $10,000 college scholarship for undergraduate study. The announcement came from LDOE in a news release that also detailed that the two students, Margaret Moe of Baton Rouge and James Stratton of Shreveport, will also be a part of the 104 national student delegation during the program week.

Being selected as a high school student for the United States Senate Youth Program is a high honor on account of just how competitive the merit-based program is. Only two high school students from each state, the District of Columbia, and the Department of Defence Education Activity are selected for the program which is described as being a week-long study of our federal government and those who lead it. The news release described the program week by saying, “the overall mission of the program is to help instill within each class of USSYP student delegates more profound knowledge of the American political process and a lifelong commitment to public service. In addition to the program week, The Hearst Foundations will provide each student with a $10,000 undergraduate college scholarship with encouragement to continue coursework in government, history, and public affairs.”

Both of the Louisiana high school students selected for the USSYP will be joining Senator Bill Cassidy, MD and Senator John N. Kennedy during the 61st annual USSYP Washington Week, to be held March 4-11. The student delegates will be attending briefings and meetings with Senate Co-Chairs, other Senate leaders, and the Senate parliamentarian and historian; a justice of the Supreme Court, the president, officials from the Departments of Stateand Defense, and other executive agencies, a foreign ambassador to the U.S. and senior members of the media.

Dr. Cade Brumley, Louisiana State Superintendent of Education, spoke about this opportunity by saying, “this is truly a once-in-a-lifetime opportunity and I’m proud to have these young leaders represent Louisiana at our nation’s capital.They will get an inside look at the American government and develop an even deeper appreciation for our country.”

Baton Rogue’s Margaret Moe, who is a senior at St. Joseph’s Academy, will be serving as a Louisiana representative for USSYP. Moe is a representative of Louisiana in the Youth Governors Association, the president of the Science Club, and the vice president of her campus’s Youth and Government organization. Additionally, she is an accomplished powerlifting athlete for St. Joseph’s Academy and a State Board officer for Louisiana Model United Nations. In the future, she plans to “pursue an undergraduate degree in chemical or biological engineering and political science, along with a public policy and research career ambition at the Centers for Disease Control, United Nations, or World Health Organization.”

Shreveport’s James Stratton, who is a senior at C. E. Byrd High School, will be serving as the other Louisiana representative for the USSYP. Stratton is the president of his school’s Student Council and a school ambassador and member of the Louisiana Legislative Youth Advisory Council. Stratton “aspires to attend law school and later pursue a political career as a legislator or judge.”

The two other Louisiana students who were selected as alternates for the 2023 United States Senate Youth Programwere Baton Rouge’s Edward Carter Mayeux, who attends Catholic High School, and Metairie’s Brinley Belle Pethe, who attends Haynes Academy of Advanced Studies. Students are selected to be a delegate or alternate for the USSYP by their state’s department of education, the District of Columbia, and the Department of Defense Education Activity after they are nominated by their teachers and principals for their participation in the program.

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Baton Rogue’s Red Stick Farmers Market Celebrates 26 Years of Growth

Recently, Lauren Cheramie, a nola.com staff writer interviewed Darlene Adams Rowland, the executive director of Big River Economic and Agricultural Development Alliance (BREADA), which oversees numerous locations of Baton Rogue’s Red Stick Farmers Market. The interview gave insight into how this farmers market grew from its origins as an LSU thesis project into much more.

BREADA, the nonprofit organization of which Darlene Adams Rowland is the executive director, works to connect itslocal community to fresh, healthy food and to create more economic opportunities for small family farmers in Louisiana. The Red Stick Farmers Market, which now has four locations that are overseen by Rowlands, originally began as the thesis project of an LSU architecture student named Chris Pampany, under professor Suzanne Turner’sdirection. The first market was then held in November of 1996 in the Government building parking lot in downtown Baton Rouge, and it was officially recognized as a 501© 3 non-profit organization that same year.

Rowlands sees BREADA as “more than just a farmer’s market,” especially since the popularity of farmers markets has risen across the country in the 26 years since the Red Stick Farmers Market’s original conception. Farmers markets not only allow for food distribution and commerce, but for many areas of the country, they stand as a tenet of community gathering.

Rowlands stated the nonprofit’s mission by saying, “we look at our mission as sort of three-pronged. First, supporting and sustaining small family farmers. Second, connecting the community with fresh, healthy food. Third, creating community and a space for people to connect and be together. We saw that was so important right after Hurricane Ida, and of course after the pandemic.”

One of the largest events in BREADA’s growth was the establishment of the Louisiana Small Farm Survival Fund at the Baton Rouge Area Foundation in 2005. This fund, which has since given approximately $400,000 in direct grants to small farmers since its 2005 conception, was designed to assist small farmers after any type of natural disaster or weather-related event. This is obviously needed in south Louisiana when devastating hurricanes continually threaten farm infrastructure and crops, so when this happens BREADA’s fund is able to be distributed to get farmers back on their feet.

Another milestone in BREADA’s history is its ability to accept the Supplemental Nutrition Assistance Program at all of its farmers market locations. Additionally, they are able to double all transactions for low-income families that use SNAP thanks to, according to Rowland, “a successful campaign with the legislature to fund that on a statewide level so that every farmers market in Louisiana will have access to match and double those transactions.”

Rowland is a member of the LSU Agriculture Leadership Class’s Class XVII, and she regularly meets with state and national agricultural leaders in order to address issues facing Louisiana farmers. For over a decade, she has also been a member of the Association of Fundraising Professionals and has even served on their board of directors as secretary, vice president of communications, and governmental relations chair.

Additionally, Rowland is also an accomplished writer, as she is a contributor to Country Roads Magazine, where she curates compelling stories that highlight local foodways and travel. Furthermore, she is the recipient of the 2022 John W. Barton Sr. Excellence in Nonprofit Management Rising Star Award.

When asked about what plans BREADA has for Baton Rouge farmers markets in 2023, Rowlands said, “we’ll be starting the renovation of Main Street Market. A lot of people don’t realize that BREADA also manages the brick-and-mortar facility downtown, Monday through Saturday, six days a week. The state will be embarking on a renovation of that facility sometime in 2023, so that will be exciting. We’re also moving into advocacy so that we can look out for those smaller markets that are just starting like BREADA 26 years ago. We consider ourselves a mentor to other small markets throughout the state.”

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Slow Cooker Beef Brisket with Barbecue Sauce Recipe

Looking for a delicious and effortless way to cook up a tasty beef brisket? Look no further than this beef brisket slow cooker recipe from the food blog Recipe Tin Eats. With only a few ingredients and minimal prep time, you’ll have a flavorful BBQ-style beef brisket that will be sure to impress your family and friends. Read on to find out how it’s done!

Ingredients

Directions

  1. You’ll want to begin this recipe with the brisket dry rub portion of the ingredients. You’ll mix the seasonings together and then rub them all over the brisket from top to bottom. Then, if time permits, you’ll leave them together for anywhere from 30 minutes to 24 hours in the refrigerator. Doing so a full day ahead of time isn’t required, but the longer you let the dry rub rest atop the beef brisket, the more flavorful the final product.
  2. Next, take the ingredients for your barbeque sauce, and combine them inside a slow cooker. Mix these ingredients and then add your beef brisket to the slow cooker. It’s okay if you need to “squish” the brisket in order for it to fit.
  3. The next step is to essentially “slow cook” your seasoned beef brisket for anywhere from 8 to 10 hours. If you’re using a pressure cooker instead, you’ll cook it for 2 hours, and if you’re cooking this brisket in the oven you can see the specific instructions in the Notes section below.
  4. After a maximum of 10 hours in the slow cooker, you’ll remove the beef brisket and place it onto a tray. Then take the liquid that’s inside the slow cooker and pour it into a saucepan. You’ll bring this to a simmer over medium-high heat and reduce this to a syrup-like consistency. The more that it cools down, the thicker this liquid will become.
  5. Meanwhile, you’ll take your beef brisket and drizzle the vegetable oil on top of it and roast it in an oven set at 390°F for 15 minutes. You’ll roast the brisket until brown spots appear on its exterior, then you will remove it from the oven and baste generously with the reduced sauce. Return the brisket to the oven for an additional 5 minutes, remove it, baste it again, and return it to the oven for 5-10 minutes. Keep roasting it until it caramelizes.
  6. When you’re ready to serve the beef brisket, you’ll slice it thinly across the grain and serve it with the remaining barbeque sauce.

Notes:

  • If you’re choosing to roast this brisket in the oven instead of a slow cooker, then you’ll put the sauce ingredients in a roasting pan, add 2 cups water, mix it up, add beef, and cover it with a lid or double layer of foil. 3. Bake at 320°F for 4 hours, then uncovered for 30 minutes, until it’s fork tender. Baste every hour or so with pan juices. Check every now and then to ensure that the liquid doesn’t reduce beyond a barbeque sauce consistency, and if it does simply add water.
  • Excellent side dishes for this recipe include coleslaw or mashed potatoes, as these are always a popular choice when it comes to beef brisket side dishes. Another great option is roasted vegetables. This is a great way to get your veggies in while also enjoying the delicious flavor of beef brisket.

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