Author: Emily Gautreaux

BESE and Board of Regents Announce New Fast Forward Pathways

Soon, students in Louisiana public schools will have 76 new opportunities to receive their high school diploma while also earning an associate degree or participating in a state registered apprenticeship or pre-apprenticeship, according to a news release from the Louisiana Department of Education.  The announcement of the 76 new Fast Forward pathways was made by members of the Board of Elementary and Secondary Education (BESE) as well as the Board of Regents (Regents) at their biannual joint meeting in which they discuss education policy, share vital information, and vote on issues of mutual interest to both parties. These 76 newly-announced Fast Forward pathways are in addition to the dozens of pre-existing pathways that already exist for students at Louisiana high schools.

Dr. Cade Brumley, the State Superintendent of Education, commented on the 76 additional pathways by saying, “From cybersecurity to carpentry, these new pathways empower our students with opportunities to gain employable skills for the high-wage, high-demand jobs of today and tomorrow.”

Louisiana’s Fast Forward program is an opportunity for students to not only graduate high school but also get a head start on their post-secondary careers by finding out what career fields they enjoy and pair them with further education or state-registered pre-apprenticeship/apprenticeship opportunities. The program pairs traditional classroom learning with practical, technical, and career experience.

When enrolled in a Fast Forward program, students spend the majority of their 9th and 10th-grade years earning core graduation credits on their high school campus through traditional classroom teaching. Then, when students enter 11thand 12th-grade, enrolled students will be spending the majority of their time on either a postsecondary campus or at a satellite location while being dually enrolled in a course. The dual enrollment aspect of the program is designed to ensure that students will complete their high school graduation requirements while also earning an associate’s degreeor on-the-job experience in a state-registered pre-apprenticeship/apprenticeship.

Before announcing the new Fast Forward pathways or even approving them, they went through a rigorous review process. The pathways were reviewed by the Louisiana Department of Education, BESE, Regents, the Louisiana Workforce Commission, and Louisiana Economic Development. Additionally, Career and Technical Educationsupervisors from both larger and smaller-scale school systems throughout the state of Louisiana were a part of the review process, since these pathways would take place within their districts.

The joint meeting between BESE and Regents also were able to brief the state’s two education boards on the progress that has been made in expanding Louisiana’s Dual Enrollment programs. The expansion of Dual Enrollmentin the state is vital to meeting Regents and BESE’s joint goal of all students graduating high school with college credit,a post-secondary credential of value, or both. The joint goal is set to be achieved beginning with the class of 2029.

Alongside the announcement of the new Fast Forward pathways, the state’s education boards also announced the following information at the joint meeting. There was a 3% increase in high school students enrolling in college courses in the 2020-2021 school year as well as an increase in the number of students participating in dual enrollment programs and graduating with either a college credit or an industry credential. In fact, in the 2019-2020 school year, 52% of high school students had graduated with a college credit or an industry credential, which is an improvement from the 51% of students in 2018-2019.

Dr. Kim Hunter Reed, the Commissioner of Higher Education, said the following at the joint meeting, “today we acknowledged the significant work that has been accomplished in Louisiana over the last few years to expand college opportunities for high school students, giving them a clear pathway to prosperity. Our collective success rests on our ability to effectively align policies, resources, and accountability to accelerate access to academic and technical early college options for all high school students in our state. Equity in these opportunities is critical.”

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Peppers Stuffed with Paneer and Spiced Tomato Sauce

If you’re looking for a savory, spicy, and vegetable-rich recipe that’s as lightweight as it is delicious, then look no further than this Paneer-Stuffed Peppers recipe from Epicurious. The sauce is accentuated by a smoky flavor from the seared paneer cheese and a spicy stick from the jalapeño, fresh ginger, ground coriander, and cumin and mustard seeds, making it the perfect summertime dinner staple.

Ingredients

  • 4 red or yellow bell peppers (with ribs and seeds removed), halved through the stem end
  • 2 6-ounce packages of paneer cheese
  • 1 15-ounce can of crushed red tomatoes
  • 1 medium onion, finely chopped
  • 6 cloves of garlic, finely chopped
  • 11-inch piece of ginger root, peeled and finely chopped
  • ½ jalapeño (with seeds removed), finely chopped
  • 1 bunch of cilantro (chopped), for serving
  • 1 teaspoon of cumin seeds
  • ½ teaspoon of mustard seeds
  • 2 teaspoons of ground coriander
  • ½ teaspoon of cayenne pepper
  • ½ teaspoon of ground turmeric
  • 3 tablespoons of extra-virgin olive oil
  • Nonstick vegetable oil spray
  • 1¼ teaspoon of Morton kosher salt

Directions

  1. You’ll begin this recipe by making the savory, spiced tomato sauce. Start by heating your vegetable oil in a large Dutch oven or another heavy pot. Place your Dutch oven or heavy pot over medium heat. Once it’s properly heated, cook the paneer cheese in a single layer, undisturbed, until it’s golden brown underneath. This should only take approximately 2 minutes. After it’s golden brown, transfer the paneer to a medium bowl, let it cool slightly, and then crumble the paneer into bite-size pieces. Then, set this aside for later.
  2. Next, take your Dutch oven or heavy pot and add in your jalapeño, ginger, cumin seeds, onion, garlic, and mustard seeds. Cook them over a medium-heat while stirring often, and continue to cook them until the onion is softened and translucent, which should take only 5 minutes. At which point, add your turmeric, coriander, and cayenne pepper to the pot and continue to cook while stirring occasionally. Continue to cook these ingredients until they’re quite fragrant, which should take about 3 minutes. Still over medium heat, stir in your crushed red tomatoes, salt, and 1 cup of water. Bring the oven or pot to a simmer and then reduce the heat to low and stir in your reserved paneer cheese from earlier. Cover the pot with a lid and cook the sauce until it’s slightly thickened. Cook the sauce for about 15-20 minutes and stir occasionally throughout the cooking process.
  3. For your pepper assembly, place a rack in the middle of your oven, and preheat it to 400°F. While the oven is heating up, coat a rimmed baking sheet with nonstick spray and place your peppers, which have been halved through the stem send, with the cut side facing up onto the baking sheet. Spoon about ⅓ cup of your spiced tomato sauce into each pepper half and place them into the oven to bake. Bake them in the oven until the peppers are tender and their tops are lightly browned. This should take about 25-30 minutes.
  4. Once cooked, transfer the stuffed peppers from the baking sheet to plates, and top them with sprinklings of chopped cilantro. Enjoy!

Notes

  • This recipe works great as a main staple of a vegetarian-based dinner, but it also serves as an excellent side dish to a protein-rich entree. Additionally, you can add in some lentils or another legume to add starch and protein to this dish.
  • Alternatively, this recipe uses the same sauce as the Epicurious recipe for Toasted Tomato-Paneer Sandwiches. Simply double your ingredients for the spiced tomato sauce, and spread ½ cup of the sauce over a slice of bread. Top the bread with red onion, cheddar, cilantro, and another slice of bread. Then, melt about 1 tablespoon of butter in a small nonstick skillet over medium heat. Cook 2 sandwiches at a time while pressing down on them with a spatula until the underside of each piece is golden brown and crisp, which takes about 3 minutes. Then, turn the sandwiches over and cook until the other side is golden brown with the cheese melted.

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Footage of the 1898 Rex Parade is Believed to be Oldest Existing Footage

Recently, a two-minute film clip of the 1898 Rex parade was discovered and screened in New Orleans, and according to this article from Nola.com, it’s believed to be the oldest existing movie footage shot in New Orleans.

The film clip, which was discovered in a Dutch museum in March, was also screened at the Presbytère overlooking Jackson Square in June 2022 and followed by a lively discussion. After the event, the film was incorporated into the Presbytère museum’s show that celebrates the Rex organization’s 150th birthday, an exhibit that will be able to be viewed through December 11th. Wayne Phillips, the Louisiana State Museum’s curator of Carnival collections, revealed that the film might become part of the Presbytère’s permanent Mardi Gras exhibit. Wayne Phillips said, “it’s just too important to lay aside and not share with our visitors.”

The film footage of the 1898 Rex parade included 6 total floats, including one with a live ox, and the reported theme was “Harvest Queens.” The film itself was a project of American Mutoscope Co., an entity that sent crews across America to make movies about working-class people. For the film, Frank Armitage, one of the best cameramen for American Mutoscope, was sent to New Orleans to document the Rex parade, two Navy ships that were docked at the port, a crew loading a steamboat, a project called “Way Down South,” and archival footage of the New Orleans City Hall, then Gallier Hall. Armitage and his film crew left New Orleans to document the aftermath of the sinking of the USS Maine, which had blown up in the harbor of Havana, Cuba on February 15, 1898, a week before that year’s Mardi Gras.

According to Will French, the Rex organization’s historian and archivist, Frank Armitage was located at Gallier Hall during the filming. He had looked down St. Charles Avenue toward Poydras Street for the footage. The Dutch Museum exported the film into a crisp, digitized, high-definition version, which (according to French) is so rich with detail that it’s like an active hunt for “100 little Easter eggs,” as each new viewing reveals a new aspect of not only the city of New Orleans but Mardi Gras traditions.

Some of these details include that all the attendants and bystanders of the Rex parade are standing still, which is much different from the jubilant, chaotic crowds of present-day Mardi Gras parades. Additionally, there is no visible police presence in the clip as well as no beads, objects, or anything else being thrown from the floats. According to Wayne Phillips, “we think that Rex started throwing in 1920, in the first parade after World War I. We know there were occasional opportunities during parades when trinkets might be tossed from one person to another, but it wasn’t anything that people expected.”

The rumor of the film’s existence had long-plagued Mardi Gras fans and specifically the Rex organization and its historian and archivist Will French. French was the person who formally requested the film’s footage be found by Mackenzie Roberts Beasley, an audiovisual researcher. French is a corporate lawyer who is involved in financing film production, and he revealed that wanted to find the footage so that he could build the krewe’s video holdings. Mackenzie Roberts Beasley was able to track down the film, which was located at the Eye Filmmuseum in Amsterdam.

Charles A. Farwell had reigned 124 years ago as Rex, the king of Carnival, and he is present in Armitage’s footage of the 1898 parade. Because of the retrieval and screening of the footage, Farwell’s granddaughter, Lynne Farwell White was able to see one-of-a-kind footage of her grandfather, who had passed away 26 years before she was born, in 1917. After donating a sword that had been a part of Farwell’s Rex costume to the krewe’s archive, White commented on the discovery by saying, “I got a chance for the first time in my life to see my grandfather alive and as a real person. That is very special!”

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Stops to Make When Visiting Cape Cod

For many Americans, Cape Cod is the single-best destination to visit during the summer months, as it is a vibrant treasure-trove of activity and adventure. With this article of the best towns to visit whenever you’re on Cape Cod from Travel + Leisure, you’ll be making the most of your vacation the next time you’re in New England. From whale watching to lighthouse exploring, you’re sure to find a new experience on this unforgettable peninsula that stretches some 500 miles along the coast of Massachusetts and 65 miles into the Atlantic Ocean.

Sandwich, MA

Located along the shore of Cape Cod Bay is the quaint coastal town of Sandwich, Massachusetts, and it’s a perfect destination to visit to get the ideal Cape Cod experience. If you’re looking to add some scenic, picturesque landscapes to your summer beach vacation, then look no further than the quaint and memorable town of Sandwich. Specifically if you want to explore 15 miles of hiking and horseback riding trails, be sure to check out and visit the Shawme-Crowell State Forest and its 700-acre expanse of oak trees, rolling hills, mountain vistas, and picturesque views of the Atlantic Ocean.

Alternatively, if you can check out the Heritage Museums and Gardens, as it offers a diverse array of unique and exciting exhibits sure to amaze visitors of all ages and interests. One exhibit of the Heritage Museum that is much sought-after is the J.K. Lilly III Automobile Gallery, which features 21 classic American automobiles and teaches visitors about the origin and rise in popularity of the American automobile across the 21st Century. The Heritage Gardens is also where you’ll find over 100 acres of precisely manicured gardens, including the recently expanded North American Hydrangea Test Garden, which showcases some of the newest hydrangea cultivars on the market.

Truro, MA

If you’re looking for a destination in Cape Cod that you could swear you’ve seen captured on a postcard before, then look no farther than the town of Truro. A visit to Truro is advisable for those who prefer the quieter side of Cape Cod, and it’s only located one hour away from Boston by car or train on the Outer Cape. Not only is the Turro community scattered with a typical, rugged shoreline that’s beside expanding forests, it’s also home to the famous Highland Lighthouse and Ballston Beach in North Truro. This is an active lighthouse that’s located on the Cape Cod National Seashore, and it stands proudly as the oldest and tallest lighthouse on Cape Cod.

Truro is also an excellent town to peruse while in motion as you traverse the Pamet Cranberry Bog Trail, which extends down the Cape Cod National Seashore in an easy, 1.9-mile out-and-back-loop. Pamer Cranberry is just one of 11 trails that is operated by the Cape Cod National Seashore, but if you’re looking to be engaged by more of a challenge, then be sure to consider the Ryder Beach Loop. This loop is a 3.2-mile trail that offers a moderate hikealongside unforgettable beach views and inland trails.

Brewster, MA

Located in the Lower Cape and famous for its stunning views and unforgettable sunsets, the town of Brewster is the ultimate vacation destination for anyone seeking a friendly community and a relaxed atmosphere. This town is well-known for stunning views and memorable sunsets that you’ll be able to appreciate while spending an afternoon or entire day at one of Brewster’s many beaches such as Breakwater Beach, Crosby Landing Beach, or Robbins Hill Beach. Alternatively, you can stroll through historic downtown’s offering of history by visiting the Cape Cod Museum of Natural History or The Captain Freeman Inn, a charming former sea captain’s home.

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Louisiana Restaurants Featured by Acadiana Local

A New Orleans native and promoter of South Louisiana cuisine and Louisiana restaurants has become a viral sensation for his TikTok videos celebrating small businesses, their owners, and their cuisine, according to his NOLA.com profile piece.

Gerald Gruenig, now age 32, revealed to NOLA.com that he was born and raised atop the Po-Boy Bakery, a Gentilly hot-plate and sandwich shop that was owned and operated by his father Gary “Koz” Gruenig. Gerald’s family home was located on the second story of the restaurant, which provided him not only a unique perspective of the patrons, business practices, and meals of a mom-and-pop style restaurant but an appreciation for the one-of-a-kind cuisine as well.

Gruenig reflected on his childhood experience by saying that by growing up in Gentilly in such close proximity to the University of New Orleans, he was always exposed to “the full monte of people,” referring to professors, students, athletes, and regular neighborhood folk. He also said, “it gave me an appreciation for the working class of everywhere. It was one of those things where you don’t realize how unique or lucky you are to be brought up the way you were.”

Gerald Gruenig, who had established a routine in serving and supporting the patronage of his father’s restaurant, had his journey altered by Hurricane Katrina destroying the Po-Boy Bakery with floodwaters in 2005. Soon after, Greunig’s parents gutted and sold the building in 2006, moved uptown, and opened Koz’s, a new restaurant in Harahan, which remains in business to this day.

Gerald then stayed on the Northshore for four years, graduated from Fontainebleau High School, and earned a full athletic scholarship to Nicholls State University where he started on the offensive line and eventually worked his way up to team captain. When asked about his time in Thibodaux, he said that the city had “introduced me to rice and gravy culture.”

Upon graduating from Nicholls, Gruenig took up a career in sports broadcasting with his internship at WDSU-TV in New Orleans, became a weekend sports anchor at KALB-TV5 in Alexandria, and then eventually joined the Sports team at KLFY in Lafayette in 2014.

After a year of working for KLFY-TV, Gruenig began his highly-popular Acadiana Eats segments, which afforded him the opportunity to highlight the Southern cuisine  at Louisiana restaurants that he had been enraptured by since birth. Later in 2016, he transitioned to hosting KLFY’s long-running morning show, Passé Partout, and according to Gruenig, “my focus drastically changed from sports to jumping into the food scene.”

Since beginning Acadiana Eats, Gruenig has visited over 300 locally-owned restaurants in the Acadiana Area. In speaking about this feat, he said, “I really fell in love with the Lafayette area. I’m making friends with people in New Iberia, Breaux Bridge, and all over. I’ve never had a problem jumping in anywhere, so when we go shoot a segment, I’ve been in that type of place before, because I’ve lived all over the state. The reward is not the food. The reward is the phone call I get from a restaurant after a segment airs. We’ll put a restaurant on Acadiana Eats, and they’ll sell out completely. We’ll put someone on TV, maybe, that’s struggling, and they’ll call me in tears because that segment saved their business. And this has been going on for years. Like I say, we ain’t new to this, we true to this.”

Gerald Gruenig’s Acadiana Eats segments have attracted a dedicated and devoted following of fans who follow his journey from one mom-and-pop restaurant in South Louisiana to another via his social media presence on TikTok and Instagram. He is heralded for his featuring of South Louisiana restaurants and cuisine, the small family-run establishments.  It’s also his “down-home approach and crackling bonhomie” that sets him apart. His tone isn’t “encyclopedic, analytical, or critical,” it’s an honest showcasing and championing of South Louisiana cuisine and those who make it. Gruenig said of his aim, “I’m just trying to put a restaurant in the best light because I know how hard it is on families, the people who work at these restaurants, man. It’s not an easy life.”

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A Summer Grilling Recipe Worth Trying

One of the most essential recipes to have in your back pocket for no-hassle summer grilling is this juicy grilled chicken breast recipe with citrus marinade.  This one is perfect for a weeknight dinner, workday lunch, or Sunday barbecue. Luckily, this recipe from Epicurious utilizes a savory, citrus-based marinade to ensure that the chicken breasts are imbued with a strong, smoky flavor and are juicy all the way through.

Ingredients for Summer Grilling Recipe

Directions for Summer Grilling Recipe

  1. You’ll be beginning this recipe by preparing the marinade for your grilled chicken. To start, you’ll want to begin by finely chopping your two large shallots and finely grating your 4 cloves of garlic. Then, in a medium-sized bowl, whisk together your two large shallots, 4 garlic cloves, ⅔ cup of extra-virgin olive oil, ¼ cup of vinegar (either sherry or red wine), 3 tablespoons of fresh lemon juice, 2 tablespoons of fresh lime juice, your preferred salt according to the measurements above, 1 teaspoon of sugar, and ½ teaspoon of freshly ground black pepper. Whisk the ingredients thoroughly to ensure that they’re well-combined. Then, set ⅓ cup of this marinade aside for later.
  2. Next, take out a baking dish and arrange 4 skinless, boneless chicken breasts onto a singular layer in the dish. Not including the ⅓ cup of marinade you’ve set aside, pour the remaining marinade over the chicken breastsand turn them to coat the chicken fully in the marinade. Cover the dish with either a plastic lid or aluminum foil and set it in the refrigerator to chill. You’ll chill the chicken in the marinade for at least 30 minutes but not longer than 4 hours. Either way, turn the chicken halfway through.
  3. When you’re ready to begin grilling the 1 ½ pounds of marinated chicken breasts, you’ll prepare a grill for medium-high heat and use your extra-virgin olive oil to properly oil the grill’s grates. 
  4. After the chicken breasts have chilled and the grill is properly set at medium-high heat with the grates oiled, you will remove the chicken from the marinade and let the excess marinade drip back in the dish. Place the chicken pieces onto the grill and dispose of the marinade in the dish, as it’s contaminated by the uncooked chicken.You’ll now grill the chicken for about 10-14 minutes until they’re cooked through and blackened grill marks appear. You should turn the chicken halfway through the grilling, and once they’re finished and registering at a safe internal temperature, transfer the chicken breasts to a cutting board.
  5. Let the chicken breasts rest for 5-10 minutes prior to serving them with the reserved marinade spooned over them. Serve as the main protein component of a meal or as a delicious side dish.
  6. Enjoy!

Notes:

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