Author: Emily Gautreaux

NASA Program utilizing Houma’s Gulf Island Fabrication for Project

Gulf Island Fabrication Inc., a renowned steel fabricator, and service provider in the industrial and energy sectors, has taken on an exciting new project in collaboration with a special  NASA program, according to this informative article from Houma Today. They have been awarded a contract by Bechtel National Inc., an esteemed engineering company, to build crucial components for the Mobile Launcher 2 (ML2) project, which aims to support NASA’s ambitious Artemis program.

Gulf Island Fabrication, based in Houma, Louisiana, will utilize its state-of-the-art fabrication facility to create the structural elements required for the ML2 project. These components will then be delivered to the project site at the prestigious Kennedy Space Center. The contract’s estimated value is just under $10 million, and it will be included in Gulf Island’s new awards and backlog in the second quarter of 2023.

The ML2 project holds immense significance for NASA’s Artemis program, as it represents the foundational structure necessary to support the Space Launch System (SLS) rocket. This advanced rocket will serve as the primary means of transporting astronauts and heavy cargo to the lunar surface. By establishing a lunar gateway, the Artemis programaims to lay the groundwork for future lunar expeditions and conduct essential tests and experiments that will contribute to the development of technologies enabling human travel to Mars.

Gulf Island Fabrication’s expertise in fabricating complex steel structures and modules, along with their provision of specialized services, has positioned them as an ideal partner for this groundbreaking project. Their clientele includes a range of energy producers, both domestic and international, as well as operators in industries such as refining, petrochemicals, LNG, industrial manufacturing, and power generation. They also work closely with engineering, procurement, and construction (EPC) companies.

NASA’s decision to diversify its projects beyond the traditional focus on oil and gas has presented an exceptional opportunity for Gulf Island Fabrication to contribute to the advancement of space exploration. While the company has historically served the industrial and energy sectors, this contract with NASA showcases its versatility and ability to adapt to new and exciting challenges.

The Mobile Launcher 2 project, which Gulf Island Fabrication is a part of, is an integral component of NASA’s broader Artemis program. This program has set its sights on leveraging the moon as a stepping stone to reach even greater celestial milestones, including potential human travel to Mars. The ultimate goal is to establish a lunar outpost that will serve as a basecamp for astronauts, utilizing the moon’s resources and strategic location to facilitate further space exploration.

It is important to note that the Mobile Launcher 2 has been necessitated by NASA’s decision to upgrade to a larger rocket, enabling the transportation of greater supplies in a single trip. This upgrade rendered the previous Mobile Launcher 1 obsolete, paving the way for the development of the new and improved launcher. The Mobile Launcher 2will surpass its predecessor in height, standing about seven feet taller. Its base will measure an impressive 133 feet wide, 158 feet long, and 25 feet tall. To support this colossal structure, six pedestals, each standing 25 feet tall, will be utilized.

Although delays have pushed back the completion of the initial contract awarded to Bechtel, which was initially valued at $383 million, NASA remains committed to bringing the Mobile Launcher 2 to fruition. While the costs have risen to approximately $1 billion, NASA anticipates the project to be completed by November 2026. This extension in the timeline will ensure that all necessary preparations and safety measures are diligently followed, ultimately leading to the successful launch of astronauts and cargo into space.

In conclusion, Gulf Island Fabrication’s involvement in the Mobile Launcher 2 project for NASA’s Artemis program marks a significant milestone for the company. Their expertise in fabricating steel structures, coupled with their commitment to delivering high-quality results, positions them as a valuable partner for this groundbreaking endeavor. By contributing to the construction of the Mobile Launcher 2, Gulf Island Fabrication is playing a crucial role in advancing space exploration and paving the way for future lunar and interplanetary missions.

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Champions in Mechanical Engineering: UL Lafayette Students Excel at National Fluid Power Vehicle Final Challenge

In the realm of mechanical engineering, innovation, and competition go hand in hand. A shining example of this can be found in the remarkable achievements of a group of students from the University of Louisiana at Lafayette. These students, namely Austin Sun Chee Fore, Brett Hildreth, Chase Jeansonne, and Michael Tonore, have etched their names in the annals of excellence by earning the grand championship at the prestigious 2023 Fluid Power Vehicle Final Challenge, according to this news release from ULL. Hosted by Danfoss Power Solutions in Ames, Iowa, this competition brought together brilliant minds from various universities to showcase their prowess in the field.

Now, you might be wondering, what exactly is fluid power? Well, it involves the transmission of power through the use of either liquid, known as hydraulics, or compressed air, known as pneumatics. The Fluid Power Vehicle Challenge, in which these talented students participated, provides a platform for students to delve deep into research, design, and the construction of vehicles that incorporate both hydraulics and pneumatics, along with components inspired by bicycles. These innovative vehicles are meticulously crafted to combine performance efficiency, speed, and power, leading to remarkable technological advancements.

The UL Lafayette team’s extraordinary performance did not stop at the grand championship. They triumphed in several other competition categories as well, showcasing their comprehensive expertise. They secured the first position in both the endurance and sprint races, displaying their unwavering determination and unmatched speed. Furthermore, their midway and final presentations earned them well-deserved accolades, emphasizing their exceptional communication and presentation skills. In the highly competitive regenerative braking category, they achieved a commendable third place, highlighting their commitment to sustainable engineering solutions.

The Fluid Power Vehicle Challenge culminates in two final events held in different locations, where the participants showcase their vehicles and their skills in vehicle construction and testing. These events encompass thrilling races and captivating presentations, all of which are meticulously evaluated by industry professionals who serve as judges. It is worth mentioning that the national competition, held in Littleton, Colorado, was won by Texas A&M University, showcasing the intense competition among the participating institutions. The National Fluid Power Association, based in Milwaukee, Wisconsin, takes the reins in coordinating these events, as their primary focus lies in promoting and advancing fluid power technology.

Behind the scenes, the University of Louisiana at Lafayette’s Department of Mechanical Engineering boasts exceptional faculty advisors who have guided and nurtured the fluid power team throughout their journey. Yasmeen Qudsi, a senior instructor, and John Carroll, an instructor, have played instrumental roles in mentoring and advising the team, channeling their expertise and knowledge to bring out the best in the students. Their dedication and commitment to the team have undoubtedly contributed to their resounding success.

The achievements of the UL Lafayette mechanical engineering students at the Fluid Power Vehicle Final Challengeserve as a testament to the university’s commitment to fostering excellence in education and preparing students for real-world challenges. It showcases the intersection of theoretical knowledge and practical application, highlighting the importance of hands-on experiences in engineering education. The fluid power challenge provides students with an opportunity to apply their classroom learning to real-life scenarios, allowing them to develop problem-solving skills, critical thinking abilities, and effective teamwork, which are crucial for success in the engineering industry.

Aspiring engineers can draw inspiration from the remarkable achievements of these students and their advisors. The Department of Mechanical Engineering at UL Lafayette stands as a testament to the institution’s commitment to providing a comprehensive and rigorous education in mechanical engineering. By equipping students with the necessary tools, knowledge, and opportunities, the department nurtures their talents and enables them to excel in their chosen fields.

In conclusion, the recent triumph of the UL Lafayette mechanical engineering students at the 2023 Fluid Power Vehicle Final Challenge is a testament to their exceptional skills, relentless dedication, and the invaluable support of their faculty advisors. This achievement not only brings pride to the University but also highlights the significance of experiential learning and hands-on opportunities in engineering education. The Department of Mechanical Engineering at UL Lafayette continues to play a pivotal role in shaping the engineers of tomorrow, empowering them to make a lasting impact in the world of engineering and beyond.

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Deliciously Tender Pork Chops Covered in Gravy – Perfect Comfort Food

If you’re looking for a hearty and flavorful meal that will transport your taste buds straight to the heart of Louisiana, look no further than this delicious smothered pork chops and onion gravy recipe from Louisiana Cookin. This classic Cajun dish is the perfect marriage of tender pork chops cooked in an aromatic blend of spices, topped with a rich and savory onion gravy that will have you practically licking your plate clean. Whether you’re hosting a dinner party or just want to treat yourself to some down-home comfort food, this recipe is sure to satisfy all.

Ingredients

  • 6 to 8 bone-in pork chops, (each ½-inch-thick)
  • 2 yellow onions, chopped
  • ½ cup of unsalted butter
  • 32 ounces of chicken stock
  • ⅓ cup of all-purpose flour
  • 2 tablespoons of cornstarch
  • 1 tablespoon of vegetable oil
  • Small amount of cold water
  • 1 teaspoon of Cajun or Creole Seasoning
  • 1½ teaspoons of kosher salt
  • 1½ teaspoons of coarse black pepper
  • Garnish: fresh parsley

Directions

  1. Begin by heating a 12-inch cast iron skillet over medium-high heat. Then, season the pork chops generously with salt and pepper on both sides.
  2. In the hot skillet, add vegetable oil. Sear the pork chops on each side for approximately 3 to 4 minutes until they are browned. Once done, transfer the pork chops to a plate or bowl to collect any excess liquid that drips off. Keep the skillet aside for later use.
  3. Introduce the chopped onions to the skillet. To help loosen any drippings stuck to the bottom, you can add a small amount of cold water and use a wooden spoon to scrape them off. Sauté the onions for 5 minutes, then add the butter. Allow the butter to melt completely before stirring in the flour.
  4. Reduce the heat to medium and continue cooking, stirring constantly, until the onions become soft and brown. Incorporate a small amount of chicken stock and mix well until you achieve a creamy consistency. Add the majority of the remaining chicken stock to the skillet. Arrange the pork chops over the onion gravy, making sure to pour back any liquid from the plate as well.
  5. Pour in any remaining chicken stock and sprinkle in the creole seasoning. Bring the mixture to a boil, cover, and then reduce the heat to a simmer. Let it cook for 2 hours, gently stirring every 15 minutes.
  6. Combine cold water and cornstarch, mixing them together. Remove the pork chops from the skillet. Whisk in the cornstarch mixture into the skillet and bring it to a boil over medium heat. Allow it to boil for 1 to 2 minutes. Remove from heat, and return the pork chops to the skillet, ensuring they are coated with the sauce. If desired, garnish with parsley and serve alongside rice or mashed potatoes.
  7. Enjoy!

Notes:

  • You can use boneless or bone-in pork chops for this recipe.
  • Adjust the amount of cayenne pepper and hot sauce to your preferred spice level.
  • If you don’t have Cajun seasoning, you can make your own by combining 1 tablespoon each of paprika, garlic powder, onion powder, dried oregano, dried thyme, salt, and black pepper.
  • Make sure to scrape up any browned bits from the bottom of the pan when making the gravy. This will add extra flavor to your dish.
  • Serve with steamed rice or mashed potatoes for a hearty meal.

Smothered Pork Chops & Onion Gravy is a classic Louisiana dish that is full of flavor and easy to make at home. With tender pork chops smothered in rich onion gravy seasoned with Cajun spices and served alongside delicious sides like greens or cornbread stuffing – it’s no wonder why this dish has been a Southern favorite for generations. Give this recipe a try next time you’re looking for something comforting yet flavorful!

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South Louisiana Community College Established Partnership with McNeese

South Louisiana Community College recently established a partnership with McNeese State University (MSU) that benefits students seeking to transfer their two-year business degrees. In light of this partnership, The Advocate has recently written a feature article that details just how SLCC has expanded over the past few years to become one of the largest community colleges in the state of Louisiana.

South Louisiana Community College (SLCC) was established in Lafayette back in 1997 with the aim of providing both academic and vocational training opportunities. Over the years, SLCC has grown significantly, and in 2012, it merged with the Acadiana Technical Colleges, expanding its reach to become a comprehensive community college with campuses in eight parishes. Today, SLCC stands as one of the largest community colleges in Louisiana, boasting an impressive student enrollment of over 7,000 individuals.

Situated on the main Lafayette campus off Bertrand Drive, SLCC encompasses three buildings that cater to various educational needs. The Devalcourt Building, a three-floor structure, primarily houses classrooms dedicated to general studies. On the other hand, the Ardoin Building, named in honor of Ted Ardoin, accommodates the welding department, as well as other technical training programs and the financial aid office.

In 2016, a state-of-the-art Health and Sciences building was added to the campus, comprising three stories of modern facilities. This building serves as the home for the esteemed Nursing Program and also houses administrative offices. Additionally, the Devalcourt Building is where the Early College Academy is located. As Lafayette Parish’s only school of its kind, the Early College Academy offers high school students a unique opportunity to earn both a high school diploma and a two-year associate degree in their chosen field.

The recently-announced agreement between SLCC and MSU provides a clear pathway for SLCC students to seamlessly transfer their credits to MSU and continue their education towards a four-year degree. The official signing ceremony for this transfer agreement took place at SLCC, attended by Chancellor Vincent June and MSU President Daryl Burckel. The Dean of McNeese’s College of Business, Sherry Bai, emphasized the immediate effectiveness of this agreement, highlighting the opportunities it presents to aspiring business professionals. Bai was quoted as saying, “our main goal today is to make the transfers seamless, effortless.”

It’s worth noting that McNeese State University’s business school offers a wide range of programs, including accounting, business administration, finance, management, and marketing. In addition to undergraduate degrees, McNeese also provides a master’s of business administration (MBA) degree and a specialized certificate program in the liquefied natural gas business. As for SLCC, it has established 2+2 transfer agreements with business programs at the University of Louisiana at Lafayette, Nicholls State University, and the University of Holy Cross in New Orleans. In fact, the agreement with Holy Cross was just signed the previous day, indicating SLCC’s commitment to expanding its partnerships and opportunities for students.

SLCC Chancellor Vincent June expressed his excitement about the recent 2+2 agreements signed with McNeese and other institutions. He revealed that these agreements mark the first significant partnerships forged by SLCC since the onset of the pandemic, and he anticipates the establishment of additional agreements with other colleges and universities in the near future, likely starting in the upcoming fall semester.

The collaboration between community colleges like SLCC and four-year institutions such as McNeese State University is an excellent example of how students can take advantage of seamless transfer pathways. By starting their educational journey at a community college, students can save on tuition costs, receive specialized training in their chosen fields, and smoothly transition to a four-year institution to complete their bachelor’s degrees. These partnerships ensure that students have the necessary support and resources to achieve their academic and career goals effectively.

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Nicholls Department of Accounting & Finance Dedicated to JB Falgoust

Nicholls State University recently received a generous donation of $1 million from First American Bank and Trust. This significant contribution has earned them the naming rights for the prestigious JB Falgoust Department of Accounting and Finance, according to this news release from Nicholls. The University plans to utilize this monetary gift as seed money to construct a state-of-the-art facility that will house the esteemed College of Business Administration.

J.B. Falgoust, the namesake of the department, started his career as a humble clerk for the Bank of Vacherie. Through hard work and determination, he rose through the ranks to become the vice president, president, CEO, chairman of the board, and finally, the chairman emeritus of the now renowned First American Bank and Trust. During his tenure, he played a pivotal role in transforming the bank’s fortunes.

The bank’s assets witnessed impressive growth, soaring from a mere $2 million to an astounding $830 million. Not only that, but the bank expanded its presence from a single office in Vacherie to an impressive network of 24 branches across Southeast Louisiana. Moreover, the bank’s employee count skyrocketed from a mere 3 to over 200 dedicated professionals. Today, First American Bank and Trust boasts an impressive 25 branches and assets exceeding $1 billion.

Ronnie Falgoust is the President and CEO of First American Bank, and he said, “Mr. J.B. Falgoust understood the importance of Nicholls State University and the resources Nicholls provides to the business economy of Southern Louisiana. Graduates of Nicholls have played a vital role in the growth of First American Bank and Trust. The Bank is proud to honor Mr. J.B. Falgoust and support Nicholls State University.”

First American Bank and Trust is renowned for being a strong and independent community bank. It is deeply ingrained in the fabric of the communities it serves, forging strong connections with local businesses, organizations, and citizens. The bank’s board of directors consists of visionary leaders who hail from these local communities, making them uniquely positioned to understand and address the region’s needs while preserving its distinctive traditions.

Nicholls State University takes immense pride in its AACSB-accredited Accounting program, which plays a vital role in shaping the social and economic landscape of the region it serves. This program empowers students to meet the evolving workforce demands as highly educated, responsible, and engaged accounting professionals. By equipping students with a comprehensive understanding of accounting principles and practices, the program contributes significantly to the social and economic vitality of the program’s service area and beyond.

The finance and financial services marketing degrees offered by Nicholls also adhere to the stringent educational requirements established by AACSB for a bachelor’s degree in finance. These programs feature a well-rounded curriculum that encompasses senior-level courses in accounting and finance, in addition to other essential business subjects. The goal is to cultivate students’ communication, technological, critical thinking, and ethical decision-making skills, enabling them to excel in the competitive world of finance.

In conclusion, Nicholls State University is grateful for the remarkable $1 million donation from First American Bank and Trust  to the Department of Accounting and Finance.  This generous contribution will not only secure the naming rights for the JB Falgoust Department of Accounting and Finance but also provide the necessary funding for the construction of a cutting-edge facility to house the esteemed College of Business Administration.

Through partnerships between educational institutions and businesses, students can acquire the knowledge, skills, and resources needed to succeed in their chosen fields. These collaborative efforts ensure that graduates are well-prepared to meet the demands of the ever-evolving job market while making positive contributions to their communities and beyond.

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Cajun Grilled Herbed Red Snapper: A Delight for Seafood Lovers

If you find yourself tired of the same old fish dishes and are looking for something new and exciting to tantalize your taste buds, then look no further than this Cajun Grilled Herbed Fish recipe from Louisiana Cookin. This delightful red snapper entree combines the natural freshness of fish with the aromatic blend of herbs, creating a tantalizing dish that will surely impress your family and friends. So, let’s dive into the details and learn how to prepare, cook, and serve this seafood delicacy.

Ingredients for Red Snapper 

Directions for cooking the Red Snapper

  1. You’ll want to start this dish by preparing a charcoal grill, creating a medium-hot fire, or if you prefer, you can preheat the grill to a medium-high temperature ranging from 350°F to 400°F.
  2. Make three diagonal cuts on both sides of the fish, ensuring they are approximately 1½ inches apart. Fill each of these slits with a generous tablespoon of delicious Shrimp Butter. You’ll create the Shrimp Butter by taking a large dutch oven and heating vegetable oil over medium heat. You’ll then add shrimp shells and garlic and cook until the shells turn pink. At which point, add butter and zest and cook until the butter is melted and bubbly. Remove this from the heat and allow it to cool completely. Strain the mixture through a fine-mesh sieve and discard any solids. Fill each of the slits on the fish with a generous tablespoon of your Shrimp Butter.
  3. Rub the fish with oil, and season skin and cavities with salt, pepper, and bourbon seasoning. Stuff the fish with oregano, dill, basil, thyme, and sections from lemon slices. Grill fish on one side until skin no longer sticks, 4 to 6 minutes. Using a metal spatula, carefully turn fish, and grill until cooked through, 4 to 6 minutes more. Transfer to a serving platter.
  4. Serve with lemon wedges and additional Shrimp Butter, and garnish with herbs, if desired. For instance, you can sprinkle a handful of freshly chopped parsley or cilantro over the fish for a vibrant pop of color and a burst of freshness.
  5. Enjoy!

Notes:

  • To ensure the best flavors and textures, it’s crucial to choose the right type of fish. Opt for firm-fleshed varieties such as redfish, catfish, trout, or snapper. Freshness is key, so purchase your fish from a reliable source. Look for clear, bright eyes, vibrant skin, and a mild sea-like aroma. Avoid any fish with a fishy smell or slimy texture.
  • Two Delicious side dishes: Cajun Corn Maque Choux: Sauté fresh corn, bell peppers, onions, and tomatoes in butter until tender. Season with Cajun spices, salt, and pepper. Creole Potato Salad: Boil diced potatoes until tender, then mix them with mayonnaise, Creole mustard, green onions, and parsley. Season with salt, pepper, and a squeeze of lemon juice.

Congratulations! You’ve successfully prepared a delicious Cajun Grilled Herbed Fish that is bursting with flavors. The combination of herbs, spices, and perfectly grilled fish will transport your taste buds to the heart of Louisiana. Remember, the key is to select fresh fish, marinate it to perfection, and cook it just right on the grill. Enjoy this delightful meal with your loved ones, and let the flavors of Cajun cuisine transport you to the vibrant culinary world of Louisiana.

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