Author: Emily Gautreaux

LDOE Releases Guidance for Improving Special Education Outcomes

In an effort to support school systems in improving outcomes for Special Education Programs, the Louisiana Department of Education has released its second guidance document in an ongoing series, as per a Louisiana Believes news release.  The LDOE has already released its first issue of what its calling “Guidance for Leading Inclusive Special Education Programs” in January, and they’ve recently released a second set of supportive documents with five more slated to come later in 2022.

Assistant Superintendent of Teaching and Learning, Dr. Jenna Chiasson, commented on the important need for such guidance from the Louisiana Department of Education, saying “now, more than ever, school systems are facing unprecedented challenges in meeting the emerging needs of students with disabilities. These guidance documents provide school systems with practical and timely resources to work cross-departmentally to improve outcomes for students with disabilities.”

Earlier this year in January 2022, the LDOE had released its first issue in the series: “Leveraging Data to Align Budgets and Spending to Priorities.”  The purpose of the issued guidance was to answer the question, “how do school systems create a spending plan to support the programming needs of students with disabilities?” As educators were encouraged to refer to the document, they were asked to take a self-assessment that aimed to support school system leaders wanting to identify areas to strengthen planning structures and processes when aligning budgets and spending to priorities.

Then, in February 2022, the LDOE released its second issue in the support series: “Creating Compliant Systems for Student Success.” This document and accompanying webinar set out to answer the guiding question of “How can school systems develop and maintain compliant systems that improve student outcomes?”

The guidance issued wanted to address the structures created by school systems that achieve compliance but at the cost of student outcomes, causing the individualized needs of the student with disabilities to be ignored in the name of system-wide efficiency. What was suggested what that school systems leaders rethink special education by examining these existing systems “that limit opportunities for children with disabilities; practices that put the needs of ‘the system’ over the individual needs of a child; and policies that, no matter how well-intentioned, do not have the impact of improving outcomes for students.”

These guiding documents are being issued by the Louisiana Department of Education in an ongoing effort to navigate the unique and complex challenges associated with improving the outcomes for students with disabilities. The series, which is slated to continue through at least June 2022, will support school systems in improving special education programming by leveraging best-practices cross-departmentally. By tackling systemic areas of improvement at the root of the cause, school systems and individual schools can collaborate on these improved practices across disciplines and departments for the betterment of the student with disabilities. This has already been seen with January’s Guidance for aligning both spending priorities and budgets in the effort of improving student outcomes.

LDOE adapted content for “Guidance for Leading Inclusive Special Education Programs” from a comprehensive developmental program aimed at novice special education leaders called SPED Fellow Academy as well as a partnership with a diverse group of special education leaders from across Louisiana, who serve as advisors.

Dr. Shayla Guidry Hilaire, Chief Student and School Support Officer for New Orleans Public Schools commented on being a part of the advising leaders in saying “it is an honor to be a part of a project that starts with equity as the foundation for the work that we do as special education leaders. The LDOE listened to the needs of special education leaders and created ongoing support that addresses those needs in an authentic way. Our special education community has experienced many challenges during the pandemic and these guidance materials and webinars provide hope during a time when educators are in need of ongoing support to improve outcomes for our most vulnerable learners.”

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Pralines – The South’s Best Treat

One of the most delicious ways to literally treat yourself in the American South is to enjoy a homemade pecan praline, and with this authentic, heartfelt recipe from House of Nash Eats, it’s never been easier to enjoy the melt-in-your-mouth candy in the comfort of your own home!

Though pecan pralines are found in countless corner stores, gas stations, and kitchen counters across the Southern United States, the tradition of cooking (and enjoying) pecan pralines originated from France in the 17th century and came to the United States by way of French chefs in Louisiana, specifically being associated with New Orleans.

Despite their origins, the southern pecan praline is a sweet candy mixture that is often described as being somewhere between a candy confection and a cookie that’s loaded with a delicious brown sugar flavor amid texture-rich pecans. One of the keys to the praline’s hyper-specific, languid texture is the use of heavy cream or milk in its creation. As with any true southern recipe, the list of ingredients varies, and when it comes to the dairy element of pralines, they can be made with milk, creme, half-and-half, heavy whipping cream,evaporated milk, or buttermilk.

Ingredients

  • 1 cup of granulated sugar
  • 1 cup of brown sugar
  • ½ cup of evaporated milk, heavy whipping cream, or buttermilk
  • 4 tablespoons of unsalted butter, set at room temperature
  • 1 teaspoon of vanilla extract
  • 2 cups of chopped pecans and halves
  • ⅛ teaspoon of salt

Directions

  1. You’ll begin this recipe by lining a baking sheet tray with parchment paper and setting it aside. In a heavy pot, combine your granulated sugar, salt, evaporated milk, and butter over medium heat. Cook this mixture and stir it with a wooden spoon until both the sugars dissolve and the mixture comes to a boil.
  2. Continue to cook until the temperature reaches a key temperature between 235°F and 240°F. Most southern praline makers quote 236°F as the literal “sweet spot.” The best cooking instrument to use for this task would be a candy thermometer. As soon as your mixture is within that temperature range, you’ll want to remove the pot from the heat and allow your praline mixture to cool for about 5 minutes.
  3. At this point, once the contents of the pot have cooled, you will stir in your vanilla extract and (fresh if possible) pecans.  Beat the mixture vigorously by hand with a wooden spoon just until the candy begins to lose its glossiness and starts to thicken slightly, which should take just about 2 minutes. If you beat the candy longer than that, the candy pieces will start to seize and crumble. However, if you don’t beat the mixture long enough, then the pralines won’t set properly and will remain soft and sticky. It’s a delicate process, so be sure to only beat the candy by hand until it thickens ever slightly and not longer than two minutes.
  4. After your two minutes, work quickly and efficiently to drop medium to large-sized heaping teaspoons of pecan praline mixture onto your parchment-paper-lined baking sheet. Consider using a cookie dough scoop for easier distribution. If the mixture begins to harden before you have a chance to scoop all of the pralines from the pot, simply add in a teaspoon of hot water at a time to be able to scoop again.
  5. Once the pralines are set on the parchment paper-lined baking sheet, allow them to cool completely until they are set and firm. You can then store them in an airtight container, where they’ll last up to two weeks, or freeze them for up to 2 months.

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Explore the Nature of Smyth County, Virginia

One of the most memorable and beautiful areas of the country lies in the curving mountain roads of Southwest Virginia. The destination that allows you to quite literally reach new heights and visit destinations straight out of a painting is Smyth County, Virginia, and with this guide to exploring the county from Southern Living, you’ll be set for an unforgettable return to nature.

As a reminder, no matter where you’re traveling to in these uncertain times, it’s always a responsible move and a good idea to check local travel advisories, city ordinances, and state mandates that may have been implemented due to the ongoing COVID-19 pandemic. Travel safely and rest assured that you’ve done your due diligence by referring to CDC travel guidelines.

Smyth County is filled to the brim with natural wonders around every corner due to it being in such close proximity to State Parks and National Recreation Areas. So, if you’d like to experience the most of these beautiful environments along with someone knowledgeable of how to safely navigate the area, you should consider booking a local guide for the weekend. For instance, if you reserve a hike with White Blaze Outdoors, not only will your hike be all the more elevated because you get to explore the expansive views and tumbling creeks of the Appalachian Trail, but you’ll be shown literal off-the-beaten paths by your knowledgeable nature guide.

Two of the most popular tourist destinations in Smyth County are the Mount Rogers National Recreation Area, Hungry Mother State Park, and Grayson Highlands State Park. When travelers find themselves in Smyth County, they’re typically drawn to the centermost valley located within the boundaries of Mount Rogers National Recreation Area, as it’s the meeting spot of three converging forks of the Holston River. Once inside Mount Rogers NRA, you’ll be able to walk a portion of the Virginia Creeper Trail, a rail-to-recreation trail that runs between Abingdon and Whitetop, Virginia.

On the other hand, if you find yourself at Hungry Mother State Park, you’ll find yourself within a seemingly boundless enclosure of over 100 acres begging to be explored. Known locally as being one of the crown jewels of the Virginia park system, Hungry Mother State Park is filled with activities for families of all ages, offering plenty of fishing, boating, swimming, and more. Similarly, Grayson Highlands State Park, which is located near Virginia’s highest peaks: Mount Rogers and Whitetop Mountain, is a celebrated State Park that offers hiking trails, scenic views of alpine-like mountain peaks of over 5,000 feet, and waterfalls and overlooks that allow you to see Virginia in all its natural splendor.

Survey a wide array of unique experiences and a rich tapestry of historical events at Smyth County’s Museum of the Middle Appalachians in Saltville, VA. Stop in for an afternoon and discover what types of one-of-a-kind geology had attracted the earliest human settlers and wildlife. Oh, and that includes the single most complete Mastodon remains on display in the United States of America. Afterward, feel free to check out the natural salt marsh that made Saltville such an attraction during the Civil War or simply look over the expansive, beautiful city at the Lilypad, a casual picnic overlook.

The best part about all of the nature sites, parks, and experiences to be had in Smyth County, is that there are plenty of accommodation options that allow you to be mere steps away from the forests, trails, and mountainsides that will surely tire you out. Consider reserving a stay at a historic Inn such as the refined, redbrick General Francis Marion Hotel or the charming Collins House Bed and Breakfast Though, you might prefer to literally “bunk in nature” by booking a stay in one of the unforgettably cozy log cabins inside of Hungry Mother State Park. No matter where you stay, you’ll be sure to return ever ytime you hear the Virginia air beckon you back to the mountains.

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Nicholls Sees Decade-High Enrollment Retention

Despite beginning the school year amid a flurry of natural and pandemic-related challenges, the Fall-to-Spring enrollment retention of first-time freshmen at Nicholls State University is holding steady at the highest percentage rate in over a decade, as per this news release from the school.

As it’s true for many post-secondary learning institutions nationwide, the prolonged continuance of the COVID-19 pandemic and its lasting effects has cast a particular shadow on collegiate affairs, enrollments, and retention of students during the transition from the Fall to Spring semesters. In 2021, Nicholls students were facing an even more immediate and devastating disaster in the form of Hurricane Ida, which predictably led to an expected drop in Spring enrollment.

The University’s enrollment data for the Spring 2022 semester showed a 10 percent drop since Spring 2021, dropping from 6,165 to 5,531 students. Nicholls President Dr. Jay Clune reported that this result was expected. This expectation is due to the fact that the Nicholls’ community is still attending classes “amid an elongated pandemic” and still actively “recovering from a devastating hurricane.”

Attending school and earning an undergraduate or graduate degree amid a pandemic is quite the feat in and of itself, but Dr. Clune put the experience in perspective saying, “we have juniors here at Nicholls who have only known college through the lens of this pandemic. We understand how difficult that can be. I commend the students who have remained on campus and look forward to better days ahead.”

This past August, the Nicholls President announced that the University would begin restructuring its initial recruitment and ongoing retention strategies. On a whole, the restructuring efforts will be spearheaded by the Nicholls Office of Academic Affairs with Dr. Sue Westbrook, the provost and vice president for academic affairs, and Renee Hicks, the assistant vice president of Institutional Research Effectiveness and Planning, access, and success leading the charge.

Though only announced at the beginning of the 2022 school year, the positive impact has been immediately evident, as seen with this recent enrollment data. This year’s Fall-to-Spring retention of first-time freshmen at Nicholls was reported as being 90.5 percent, which is a total 7.9 percentage point increase from last year and the first time that the Freshman retention rate has remained above 90 percent in over ten years.

Renee Hicks commented on the positivity emitted from the milestone achievement by saying, “when we post retention rates like this, it means our entire campus community has come together to provide extraordinary support for our students during the recovery from a major hurricane on top of a pandemic.”

Dr. Clune was also one to attribute the strong retention rates to the efforts put forth by the Office of Academic Affairs. He said, “in addition to our strong retention rates, we also see applications are up year-to-year. I attribute that to our data-led approach to recruitment and retention by Ms. Hicks and her team. With a new marketing campaign and increased recruitment and retention efforts, we anticipate a return to an upward trend in enrollment.”

Colleges and universities calculate their annual retention rates by comparing the number of enrolled students (as of the 14th day of classes) and subtracting the number of students who have withdrawn or canceled their enrollment. Then this figure will be divided by the total number of enrolled students. This retention rate is then regularly compared to other universities in the area as well as the individual school’s rate across the years. This data is reported annuallyby the university and any fluctuations in data are typically attributed to a wide array of factors, but for Nicholls State University to have seen a milestone increase in freshmen enrollment retention  amid a pandemic and natural disaster is certainly quite the feat of the academic institution.

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Seared Steak with Tomato Pesto and Baked Potatoes Recipe

A smoky, texture-rich, and flavorful restaurant-grade seared steak is closer than you think thanks to this outstanding recipe for Seared Steak with Sun-Dried Tomato Pesto and Baked Potatoes from Food52.

Ingredients for Seared Steak Recipe

  • 2 1-1 ¼ inch-thick steaks (bone-in ribeye, T-bone, or porterhouse)
  • 2 large russet potatoes, scrubbed
  • 8 (or more) sun-dried tomatoes, oil-packed
  • 6 large garlic cloves, peeled and crushed, divided
  • 8 ounces mushrooms (baby bella, oyster, or shiitake with stems removed)
  • ¼ cup of walnuts, toasted
  • 3 ½ cups of basil leaves, loosely-packed
  • 4 to 6 sprigs of rosemary
  • 4 to 6 sprigs of sage
  • 4 to 6 sprigs of thyme, tied with twine
  • 4 tablespoons unsalted butter, divided
  • 6tablespoons of avocado oil, divided
  • ½ to ¾ cups of olive oil
  • Chopped chives, for serving
  • Crème fraîche, for serving
  • Pink peppercorns, freshly ground
  • ½ teaspoon freshly ground black pepper, plus more
  • Kosher salt

Directions for Seared Steak Recipe

  1. You’ll begin this recipe by preparing the steaks ahead of time, roughly 8 to 48 hours in advance. Arrange your 2 steaks atop a rimmed baking sheet. Pat the steaks dry with a couple paper towels to remove any excess oil. Season both sides with a few pinches of salt and freshly ground pink peppercorns. Place in the refrigerator uncovered for 8-48 hours.
  2. When you’re ready to cook, remove the steaks from the fridge and set them on the counter, letting them come to room temperature. Preheat the oven to 450°F. Arrange your potatoes onto a baking sheet, coat them with 2 tablespoons of the avocado oil, and season them with salt. Bake the potatoes for about 55 minutes, flipping them after 30 minutes. Continue cooking them until they are fork tender.
  3. While the potatoes bake, pulse your 3 cloves of garlic, basil, walnuts, tomatoes, 1 teaspoon of your salt, and ½ teaspoon of your black pepper in a food processor. While the motor is still running, drizzle in ½ cup of the olive oil and continue to pulse for another 30 seconds. Scrape the sides and continue to pulse until it’s blended and the mixture is coarse. Taste, and add more tomatoes, if desired. If you’d prefer the mixture to be smoother, drizzle in an additional ¼ cup of oil and continue to pulse. Transfer the pesto to a medium bowl and taste for salt.
  4. Once you flip the potatoes after 30 minutes, you’ll warm the remaining ¼ cup of avocado oil in a 12-inch nonstick or cast-iron skillet over medium-high heat. Once the oil begins to shimmer, add the steaks, and weigh them down with another cast-iron skillet or cast-iron skillet weight. Cook while continuing to weigh the steaks down after you flip them, for about 4 minutes on each side, until both sides are browned. If your steaks have a fat cap, turn each steak and sear the fat side down for 1 to 2 minutes, just until the fat has rendered and is golden brown.
  5. Now it’s time to add your herb bundle, 2 tablespoons of the butter, and your remaining garlic to the steak bybasting the top. Continue to cook the steaks until your desired degree of “doneness.” Transfer the steaks to a wire rack or plate and let them rest for 10 minutes before serving.
  6. While the steaks rest, reduce the heat to medium heat, cook the mushrooms, and toss them with the herbs and garlic, for about 5 to 7 minutes, just until the mushrooms are tender and golden. Season them with salt and black pepper.
  7. Cut open the potatoes, season them with salt and black pepper, and top each with 1 tablespoon of the butter, the crème fraîche, and chives. Spoon the pesto onto the steaks and serve with the cooked mushrooms and a baked potato on the side.
  8. Enjoy!

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New Krewe Parades through Golden Meadow for Mardi Gras

After a harrowing year along the Louisiana Gulf Coast, one community banded together to raise the spirits of Golden Meadow, Louisiana, and they are accomplishing this by forming an impromptu Mardi Gras Krewe, according to HoumaToday.

The Krewe des Couyons, which is made up of residents from Golden Meadow, aimed to make up for both the 30 canceled Mardi Gras parades in Lafourche and Terrebonne Parishes last year due to the COVID-19 pandemic and those canceled thanks to damage sustained by Hurricane Ida.

They set out to “make things right” with a call to arms so to speak. Krewe leader Kyle Williams organized a convoy of roughly a couple dozen homemade parade floats with about 150 operating them and participating in the festivities. To say that The Krewe des Couyons floats are clearly crafted by a community that had gone a year without Mardi Gras would be an understatement.

As per the Golden Meadow Krewe des Couyons Facebook page, which invited the public to join in the festivities this year, the “newly-founded” Mardi Gras club set out early on with self-awareness. They posted that their krewe will be riding in “homemade floats, golf carts, side-by-sides, and just about anything else you can imagine.” That succinct, yet poignant description emits the exact type of positive spirit needed in South Louisiana after the past few years.

After Hurricane Ida, the Category 4 storm that swept across the Gulf Coast but first came ashore at Port Fourchon on August 29, 2021, many traditional Mardi Gras Krewes found that their floats were damaged or destroyed along with countless homes and businesses. Not only did this cause mountains of dismay for the residents and their families, but citizens of Lafourche Parish knew that they wouldn’t be able to relieve some stress with a traditional Mardi Gras celebration some six months following the storm. That’s just when Krewe Organizer Kyle Williams went to work.

Williams said, “with COVID last year and now Ida this year, canceling again is not an option. Our community needs a pick-me-up to get their minds off of Ida damage. We need to take steps toward getting back to normal. We’re making our own floats. We’re riding in the backs of trucks, and we’re just making do with what we got.”

On Fat Tuesday, the day of Mardi Gras, The Krewe des Couyons floats will make their way down La. 1 at noon in float types ranging from golf carts to tractors. They will pass through Golden Meadow on a route that would traditionally be traveled by the Krewes of Neptune and Nereid in a normal year.

This year, however, several parades were canceled across Lafourche and Terrebonne Parishes due to sustained damages from Hurricane Ida. Parades that would traditionally run in Lafourche and Terrebonne Parishes but had to cancel were Athena, Des Petite Lions, Nereids, and Neptune in Golden Meadow; Des T. Cajuns and  Bon Temps in Larose; and Tee Caillou in Chauvin.

A Spokeswoman for La Krewe du Bon Temps in Larose, Corine Berthelot, remarked on both the sadness at having to cancel parade-going this Festival season and the hope for parades to return in 2023. She told HoumaToday, “this year, there’s so much devastation here that there’s no way that anybody’s going to be able to ride. We’re just going to pray and keep our fingers crossed that the following year we can ride.”

What came as a result of the new Golden Meadow Krewe’s immaculate planning and a bruised community banding together will be a parade maybe not quite as grand and large-scale as it has been in previous years, but one that will perhaps be more meaningful and symbolic than those that came before it.

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