Author: Emily Gautreaux

Bayou Community Foundation Awards Funds to Local Nonprofits

Recently, over thirty nonprofit organizations that provide social services to the communities of Terrebonne, Lafourche, and Grand Isle were awarded grants totaling over $300,000 by the Bayou Community Foundation, according to this feature article from Houma Today.

In total, The Bayou Community Foundation (BCF) awarded $327,100 in grants to 32 nonprofit organizations that have been working diligently in the wake of Hurricane Ida to provide social services to local communities.  These grants come from the Foundation’s 2022 Annual Grants Program, and the awarded grant money is used to fund the distribution of food and medicine, resources for baby supplies and parenting, housing for the homeless and women in crisis, mental health counseling, addiction recovery programs, education and job training for at-risk youth, and plenty of other services that assist residents who were most impacted after Hurricane Ida.

Henry Lafont, the President of the Bayou Community Foundation Henry Lafont spoke on the importance of awarding these grants by saying, “faced with unimaginable challenges in the wake of Hurricane Ida, nonprofit organizations are working harder and shining brighter than ever before. Today, Bayou Community Foundation celebrates the local nonprofits that work tirelessly to help the neediest among us and demonstrate the compassion and resiliency of our unique Bayou community. Thanks to the amazing generosity of our donors, BCF is delighted to fund $327,100 in grants to 32 organizations that are feeding the hungry, sheltering the homeless, protecting the vulnerable, and making our entire community an even better place to call home.”

This year’s awarding of $327,100 in grants adds to the grand total of $1.97 million that has been distributed across 242 grants since 2013. These grants have been awarded for the past 9 years as a part of the Foundation’s Annual Grants Program. This year, the Program received donations from many individuals, families, and businesses local to Terrebonne, Lafourche, and Jefferson Parishes, including The Callais Family Fund, The Gheens Foundation, and Chevron.

The Public Affairs Manager for Chevron’s Gulf of Mexico Business Unit, Leah Brown, spoke about the business’s donating by saying, “at Chevron, we believe in contributing to the communities where we live and work. We’re proud to support the Bayou Community Foundation and its mission to build and sustain Lafourche Parish, Terrebonne Parish, and Grand Isle. We look forward to seeing the positive impact these grants will produce in the near term, as well as what we can continue to accomplish together in the future.”

One specific nonprofit organization that received an award grant was Lifted by Love, an organization that will use its $14,000 grant to help to provide transitional housing for 25 young mothers who are aging out of foster care with their children. Lifted by Love’s executive director Amanda Oden was able to put the organization’s grant award into logistical terms by saying that the BCF “grant will support our current efforts to provide housing for mothers and their babies, and fund our new Diaper Bank to distribute diapers, wipes, and formula and fill basic baby needs that are costly and in short supply.”

In total, 32 organizations received award grants from the Bayou Community Foundation during a ceremony that was held at the Larose Civic Center in July 2022. The full list of award winners can be found here.

The Executive Director of BCF Jennifer Armand talked about the significance of the awarding ceremony, “this is truly the most wonderful day of the year for Bayou Community Foundation as we witness the power of philanthropy at work! With generous gifts to our Grants Fund and Bayou Recovery Fund, donors have opened their hearts and pocketbooks to help sustain these critical nonprofit programs and support our community on our road to recovery. We thank our grantees for their important work and our donors for making today’s grants possible. Giving makes great things happen!”

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UL Lafayette To Start Only Smart Oilfield Concentration in Nation

This upcoming fall semester, students enrolled in the College of Engineering at  The University of Louisiana at Lafayette will be able to pursue the only Smart Oilfield concentration in the nation. The announcement of this ground-breaking concentration is according to a news release from the school, where courses are set to begin this fall for the new concentration.

Specifically, the Smart Oilfield concentration is a pathway from ULL’s College of Engineering that is designed for petroleum engineering majors who are preparing for a career in the oil and gas industry, one that involves an increasing reliance on ever-evolving technology for efficient, safe, and environmentally-sound and stable exploration and production.

According to the Dean of the University’s College of Engineering, Dr. Ahmed Khattab, the new Smart Oilfield concentration is the only program of its kind in the entirety of the United States of America. Dr. Khattab commented on the necessity of establishing such a concentration by saying, “its addition is part of our comprehensive plan to address conventional and renewable energy by providing cutting-edge degree programs, minors, and concentrations that augment our traditional energy base and meet industry and community needs.”

According to Dr. Khattab, the new concentration will be able to integrate the College of Engineering’s current petroleum engineering degree program’s sub-surface expertise with data analytics, machine learning, and smart drilling. The concentration will also reportedly feature a combined blend of both traditional courses and interactive labs that will focus on automation, carbon capture, coding, computational fluid dynamics, machine learning, predictive capabilities, smart drilling, statistics, and the economic feasibility of exploration in specific locations.

According to Dr. Rafael Hernandez, the Interim Department Head of the Department of Petroleum Engineering, the curriculum for the Smart Oilfield concentration was developed based on extensive, data-driven research. The concentration was created in conjunction with input from professionals who work in the oil and gas industry, an entire field that has, according to Dr. Hernandez, “undergone a significant transformation in recent years.”

Dr. Hernandez continued to underline the necessity of evolving their program by continuing to outline the Oil and Gas industry by saying, “it now relies on a system of sensors, networks, and integrated operations that generate and communicate field and data analyses to ensure more environmentally friendly, safe and cost-efficient oil exploration, production and management.”

Outside of the new Smart Oilfield concentration, ULL’s College of Engineering has added eight other concentrations in the last two years in order to address recent trends in the industry and needs in fields that have been growing faster than the national average. For instance, employment opportunities for petroleum engineers are projected to increase by 8% through 2029, and employment opportunities for engineers are projected to increase 6% through 2029, according to the United States Bureau of Labor Statistics.
According to Dr. Khattab, the total 9 concentrations that have been added by the College of Engineering have been added for a variety of well-informed reasons. Dr. Khattab said, “These are strategic additions implemented to ensure we continually give our graduates the knowledge and skills they will need for the jobs they want, and that will position them to thrive and advance in their careers.

Besides the Smart Oilfield concentration, the other 8 new concentrations are: autonomous and robotic systems; bioengineering; computer engineering; engineering management; power and sustainable energy; secure smart systems; sustainable energy systems; and water resources and environmental engineering.

According to the Department of Petroleum Engineering, the above new concentrations are made all-the-more valuable as the “UL Lafayette Petroleum Engineering (PETE) program ranks among the top in the nation and is recognized across the globe. It is the only academic program in the U.S. providing education and training for students to demonstrate compliance with the International Association of Drilling Contractors’ Well Sharp Certification, an industry-standard credential that ensures knowledge of cost and efficiency optimization and risk minimization during drilling operations.”

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Cajun-Brined Fried Chicken Recipe

If you’re looking for a delicious, easy-to-make recipe that’s guaranteed to get you in the summertime mood, then look no further than this impressive recipe for cajun-brined fried chicken from Louisiana Cookin’.

Fried chicken is a staple of American cooking, and it’s sound reasoning to expect that every  Cajun chef should have a recipe for a spicy fried chicken dinner in their back pocket. Now, while frying chicken might appear to be deceptively easy to make, it can also be extremely easy to screw up, as using the wrong brine can leave your fried chicken found wanting.

Luckily, this recipe’s reliance on cajun-brining your chicken for at least 8 hours but preferably overnight is a sure-fire way to assure that your fried chicken dinner is delicious, delectable, and always on the menu.

Ingredients

  • 1 gallon of tap water
  • 1¼ cups of kosher salt, divided
  • 1⅓ cups of Cajun seasoning, divided
  • 2 3-4 pound chickens, each cut into 8 pieces
  • 12 cups of all-purpose flour
  • 2 tablespoons of fresh ground black pepper
  • 1 tablespoon of cayenne pepper
  • 2 quarts of whole buttermilk
  • ½ cup of hot sauce
  • 1 gallon of peanut oil

Directions

  1. You’ll want to begin this recipe by brining your chicken in a large nonreactive container. To begin brining chicken, combine 1 cup salt, 1 cup Cajun seasoning, and 1 gallon of water. Stir the contents of the container until your salt dissolves and then add your 8 pieces of your 3-4 pound chickens to the water mixture. Cover it, and refrigerate your container for a minimum of 8 hours, but it’s usually best to leave it brining overnight.
  2. The next step is to preheat your oven to 350°F. Take a broiler pan and spray it with nonstick cooking spray and then place this rack in a pan. Set this aside for later.
  3. Then, you’ll begin whisking your remaining ingredients in a large bowl. Whisk together your remaining 1/4 cup of salt and 1/3 cup of Cajun seasoning with your black pepper, flour, and cayenne pepper. Then, In another large bowl, combine your buttermilk and hot sauce.
  4. When ready to dredge and begin cooking, remove your chicken from the brine and pat it dry. Then, using one of your 8 chicken pieces at a time, dredge your chicken in the flour mixture while shaking off any excess flour, dip the floured piece into the buttermilk mixture, allowing for the excess to drip off into the pan, and then dredge it in the flour mixture once more. Shake off any excess, and place the pieces onto your prepared pan.
  5. Once finished dredging your 8 pieces, take a large Dutch oven and heat a gallon of peanut oil over medium-high heat until either a candy thermometer or a deep-fry thermometer reads a temperature of 350 °F.
  6. Cook the chicken in batches, turning it occasionally, until each piece is golden brown on all sides. This takes about 5 to 8 minutes in total. Throughout the frying process, you might need to adjust the Dutch oven’s heat as necessary to maintain 350 °F.
  7. After frying each piece of chicken, place it onto your prepared pan. Then, bake all pieces for about 10-12 minutes, just until a meat thermometer inserted into the thickest portion of the pieces reads at a temperature of 165 °F.

Consider serving your Cajun-Brined Fried Chicken with some delicious Apple Slaw and creamy Four-Potato Salad.These dishes will make for the perfect accompaniments, as all three feature flavorful new takes on basic, but reliable recipes.

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A Summer in Annapolis, Maryland is a Summer Done Right

Located on the Chesapeake Bay, the seaside city of Annapolis, Maryland is a destination that truly has enough entertainment, history, and features to be enjoyed by everyone, and with this handy guide to making the most out of your trip to Annapolis from Southern Living, you’re sure to make a trip to Maryland a regular feature of your summers.

Annapolis, Maryland is a gorgeous city that holds many enriching experiences in its coastline, waterfront, museums, and historic buildings, and simply put, it’s all the more enjoyable as a summer getaway. Whether you are looking to learn by visiting the city’s historic district, exploring the vibrant collection of entertainment and shops found on the waterfront, or enjoying the freshly-caught seafood at the town’s many heralded restaurants, there is something in store for everyone.

First off, if you’re looking to experience and learn about some serious American history, then look no further than Annapolis, as the streets hold more than 350 years of American history. Venture down Main Street for an obvious example of this as many of the street’s currently-operating shops and restaurants are found inside storefronts madewith 18th-century brick and mortar. Consider visiting locations with an enormous, long-storied history behind its features such as the once-thriving colonial shipping hub City Dock or the Maryland State House, which provides visitors with a self-guided understanding of Maryland’s rich and historic past.

One of the most notable locations in Annapolis is the Yard, or The United States Naval Academy campus, which sits only a short stroll away from Main Street along the junction of the Severn River and the Chesapeake Bay. Designed in the Beaux-Arts style, the Yard is a wonder to simply behold as it’s an architectural sibling to New York City’s Metropolitan Museum of Art and Paris’s Grand Palais. Be sure to visit this important United States Military institution to pass by pass by rare historic treasures such as recovered Japanese torpedoes from World War II or the legendary “Don’t Give Up the Ship” battle flag, but most importantly, seek out The United States Naval Academy to feel the grand, significant momentum of naval history.

If you want to truly experience some of what makes Annapolis so special, then be sure to head down to the nearly 17 miles of waterfront where you can take part in sailing lessons through Annapolis Waterfront & Sailing Center or take advantage of Annapolis’ many festivals throughout the year like Annapolis Crab Feast, US Boat Shows, Bay Bridge Run, or the Spring Sailboat Show.

If you’ve never eaten a certified Maryland crab cake, you simply haven’t enjoyed great seafood, as the first time you sit down to a fresh-from-the-sea crab cake, you’ll begin to regret ever giving the time of day to the poor imitators of the dish that are out there. Annapolis summers are often synonymous with gigantic platters of steamed hard-shell crabs served with loads of Old Bay Seasoning or J.O. spice. Some of the best restaurants in Annapolis that are sure to do right by you with their delicious offerings and preparations of seafood are  Boatyard Bar & Grill, Carrol’s Creek Cafe, Cantler’s Riverside Inn, Dock Street Bar & Grill,,and O’Learys Seafood Restaurant. However, if you’re looking for seafood for breakfast, then look no further than starting your mornings off right at the Iron Rooster or Miss Shirley’s Café.

For all of its long-storied history, seafood cuisine, waterfront experiences, and small-town charm, Annapolis is simply a destination that demands to be visited. No matter the reason for your trip, you’ll find plenty of reasons to salute this picturesque city on the Chesapeake Bay.

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DREAMS Foundation Meat Pie Food Truck Expands to City of Lafayette

The DREAMS Foundation of Acadiana, a nonprofit that helps people with special needs, has recently expanded their previously private meat pie food truck business, the DREAMS Xpress Truck, so that the citizens of Lafayette can order delicious meat pies all over the city, according to this article for The Advocate.

The nonprofit, the DREAMS Foundation of Acadiana, was founded by Donielle Watkins and Brian Watkins in 2008, and it has a name indicative of what they stand for. DREAMS stands for  Disability, Resources, Education, Activities, Management, and Services. Donielle Watkins and Brian Watkins founded the nonprofit organization in honor of their son, who has spina bifida and who had expressed interest in playing sports. Upon researching active organizations in the region for their son, the Watkinses noticed that the region was lacking offerings for their son, so they took it upon themselves to provide sports and activities for people with special needs and resources for their family members.

As the years progressed, the Watkinses launched their pie business, DREAMS Manufacturing Co., as a way to create jobs for people with special needs. Donielle Watkins commented on their ability to offer jobs to those with special needs: “we trained them from day one. We figured out what they could do based on their ability and had them do that. Whatever they could do, we use that ability and have them make them successful.”

The Acadiana Advocate, who covered the grand opening of the DREAMS Xpress Truck, spoke to several employees about their experience with the organization. Reporters noticed Logan Watkins, who usually made the meat pies or worked the ordering system on the truck, offering drinks to customers as they waited for their orders. He revealed that he enjoys the social aspect of working on the truck.

Additionally, Lex Goulas is another employee of the Food Truck who was seeking a job after graduating from high school, and after finding DREAMS in 2018, he has worked for them ever since. He spoke of this sense of duty by saying, “because DREAMS has done so much for me, it’s been an opportunity for me, and I loved it ever since then.”

One of the main jobs offered by the DREAMS Foundation is to work on the highly-popular DREAMS Xpress Truck, a food truck that has spent the past three years selling meat pies for nursing homes, jails, and local businesses. But as the popularity of the truck has risen over the past three years, the DREAMS Foundation of Acadiana and its workers are ready to expand their business to the city of Lafayette as a whole by making their pies publicly available.

The expansion of offering the food truck’s menu to the wider public of Acadiana began in mid-June with a grand opening held on Johnston Street near Burger Tyme, which is a highly popular spot for food truck patrons. Within the first hour of opening for business, the food truck was completely sold out of all of their available pies, which included popular flavors such as Chicken Alfredo and Pulled Pork. In speaking on the turnout of the grand opening, Watkins said, “it was awesome. Yes, we had to turn around and make more after the first. The Lafayette community (is) so supportive! I am exhausted, though!”

The DREAMS Xpress Food Truck specializes in baking and selling stuffed meat pies that come in a variety of flavors. As the truck expands to the public, Donielle Watkins revealed to The Advocate that they hope to sell upwards of 120-150 pies, as they offer a deal of purchasing two pies and a bag of chips for only $10. The truck is located at 3302 Johnston St., the central location of the DREAMS Foundation of Acadiana, and it will be available from 11 a.m. to 1 p.m. on various days of the week.

Donielle Watkins invited the citizens of Acadiana and the city of Lafayette to try out the pies by saying, “come out, have a good time talking to our employees and have some great food!” Those interested in purchasing pies or booking the truck for private events are being asked to check out the organization’s official Facebook Page.

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Festival Acadiens et Créoles Creating New Series

In an effort to expand the cultural and educational aspects of the Festival Acadiens et Créoles year-round, festival organizers and supporters have introduced a free monthly series of Cajun music, culture, and history, according to this feature from The Acadiana Advocate.

The Founder of Festival Acadiens et Créoles, Barry Ancelet, wanted to create a monthly community event that honors the historical, contemporary, and future cultural traditions of Cajun and Creole culture. In conjunction with the Festival Acadiens et Créoles, Anaclet and festival supporters have organized Legacy Series, a monthly offering of lectures and musical performances that are designed to explore the art, music, and cuisine of Acadiana.

Barry Ancelet, also a professor and longtime folklorist, spoke about this new way for the local community to come together to not only be entertained by Cajun and Creole traditions but also be educated by them. Ancelot said, “the presentations will be entertaining but will also matter. We will explore the legacy from those who inspired us. We will consider what they gave us and how it continues to inspire us. The Festival team has been considering ways to have ongoing activity and presence throughout the year.”

Festivals Acadiens et Créoles launched its first event in the first Legacy Series on Thursday, July 7th at the Feed & Seed in Lafayette. The inaugural event featured “The Legacy of Dewy Balfa,” a Cajun musician and music ambassador from Mamou. Balfa’s musical legacy, recordings, and live performances all helped to shape and popularize Cajun Music far outside of his Acadiana homeland. The legacy of this prominent figure in Cajun music was told with performances from Dewy Balfa’s daughter, Christine Balfa of Balfa Toujours, as well as Grammy Award winner Steve Riley and fiddler David Greeley. Riley and Greely were both nominated for four Grammys as members of Steve Riley and the Mamou Playboys, and Christine Balfa was nominated for a Grammy with Bonsoir Catin.

The event, according to Barry Ancelet, sought to not only hear, celebrate, and consider the musical legacy of Dewey Balfa, but to also “preserve the tradition” that he revered. In fact, the Balfa Brothers had played at the first informal Festival Acadiens et Créoles event on March 26, 1974. The event was then called “A Tribute to Cajun Music,” and it saw crowds of local music enthusiasts gathering at the University of Louisiana at Lafayette to listen to musical legends of the craft. Performers included the Balfa band, Dennis McGee and Sady Courville, Clifton Chenier, Nathan Abshire, Marc Savoy, and many others, all of whom performed the concert for the benefit of French Journalists as well as the local community.

When starting the planning and conception of the event, Barry Ancelet and Pat Mould, the organizer and promoter of the Festival Acadiens et Créoles, were always very cognizant to imbue an educational aspect to their Legacy Series, through what Ancelet affectionately refers to as “guerrilla education.”

He spoke about the Legacy Series’s connection to the Festival Acadiens et Créoles by saying, “like the festival itself, this series is designed to honor those who have left us so much of what we celebrate today. It is focused not only on their past contributions but also on the ongoing impact of their legacies, as contemporary musicians continue to use the past to create the future. The series will give us the opportunity to produce and present informed entertainment throughout the year.”

Ancelet revealed that the next performance in the ongoing free monthly series will feature the music of Joseph and Cléoma Falcon and that he already has a list of over 60 programs to present in the Legacy Series, making for many more educational and entertaining performances for the Acadiana community.

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