Author: Emily Gautreaux

ULL Launched New Engineering Education Program for Workplace Development

It was recently announced via this news release from The University of Louisiana at Lafayette that the College of Engineering and its Office of Professional and Continuing Education are launching a new program, the Continuing Engineering Education Program (CEEP).

The CEEP will serve a leading role in the development of the workforce to support the engineering industry. Because of this, the College of Engineering is committed to advancing technical engineering education opportunities for working professionals without interrupting their full-time jobs. The certification courses will be tailored in order to meet the needs of the engineering industry, and UL Lafayette faculty members, researchers, and industry professionals will be teaching the courses, as all will be experts in their disciplines and fields.

According to the Dean of the College of Engineering, Dr. Ahmed Khattab, the Continuing Engineering Education Program (CEEP) will have a dedicated focus centered around building partnerships in order to create professional development certification programs and to offer “continuing education courses designed to address industry trends and needs for “upskilling and reskilling of the workforce. The objective will be to provide “workforce training to keep Louisiana employees relevant with rapidly changing technology needs.”

In its curriculum, CEEP will offer a variety of unique training solutions for engineering and engineering technologists. CEEP will offer on-site training, professional certifications, executive education, and industry seminars in addition to the program also offering a wide range of opportunities for training, continuing engineering education, and professional development that is custom-designed for the employer.

For CEEP, the College of Engineering will be providing highly experienced trainers for these exclusive courses and all course offerings will offer the following: continuing education units, professional development hours, industrial certificated, digital badges, and/or micro-credentials for students who successfully complete the testing and/or program requirements.

Dr. Marth Bryant, the Director of the University’s Office of Professional and Continuing Education, commented on the new CEEP by saying, “our partnership with the College of Engineering will offer tremendous opportunities for working professionals to access relevant information easily and conveniently through the Office of Professional and Continuing Education. Whether you are a new professional or have years of experience in your chosen field, the professional training offered through this partnership with the College of Engineering offers unique, high-quality, educational experiences not found elsewhere.”

Dr. Bryant continued by saying, “Through our partnership with the College of Engineering, we will provide professional learning experiences that will reinvest in the community through robust learning opportunities. Professional learning will be designed to energize employee-employer skills management in high-need, targeted areas tied to workforce development.”

A workforce that is STEM-educated is vitally important to national security, as it advances emerging technologies, increases competitiveness, and reduces dependency on foreign countries. As it was previously learned, the more dynamic and innovative engineering firms tend to experience significant problems when it comes to hiring skilled workers. This is because there is a growing emphasis on increasing the tasks that require abstract thought processes, decision-making, teamwork, leadership, innovation skills, etc. Ultimately, this skills gap could affect future economic growth, job creation, and productivity, making this continuing education program all-the-more vital.

Dean Khattab summarized why an evolved perspective would be needed in order to help counteract the lack of skills, increase job creation, and boost productivity. He said, “we created CEEP as part of the vision for the college to offer career pathways and certification opportunities. The College’s role will not end on the stage with diplomas, we will continue to develop workforce training to keep Louisiana employees relevant with rapidly changing technology needs.”

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Recipe for Toasted Tomato-Paneer Sandwiches

Craving a delicious yet easy-to-make sandwich for lunch? Look no further than this toasted tomato-paneer sandwich recipe from Epicurious. With its unique blend of spices and the creamy texture of paneer cheese, this sandwich is sure to satisfy your taste buds. When it comes to toasted sandwiches, there are few things more delicious than a classic tomato-paneer sandwich. Paneer is a type of cheese that is firm and easy to slice, making it the perfect addition to any sandwich while leaving a smoky taste.

Ingredients for Toasted Tomato-Paneer Sandwiches

  • 12 slices of your preferred bread
  • 2 (6-oz.) packages of paneer
  • 1½ cups of coarsely-grated sharp cheddar or low-moisture mozzarella
  • 3 tablespoons of unsalted butter
  • 1 (15-oz.) can of crushed tomatoes
  • 1 medium onion, finely chopped
  • 1 small red onion, finely chopped
  • 6 cloves of garlic, finely chopped
  • 1 (1″) piece of peeled ginger, finely chopped
  • ½ a jalapeño with the seeds removed, finely chopped
  • ½ cup of chopped cilantro
  • 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
  • 2 teaspoons of Diamond Crystal or 1¼ teaspoons of Morton kosher salt
  • 3 Tablespoons of extra-virgin olive oil
  • Ketchup (for serving)

Directions for Toasted Tomato-Paneer Sandwiches

  1. In order to start this wonderful recipe for a delicious toasted sandwich, you’ll want to begin by heating your extra-virgin olive oil in a large Dutch oven or another heavy pot over medium heat. Once the oil is spread throughout the bottom of the pot and properly heated, you’ll cook your paneer cheese in a single layer, undisturbed, until it’s golden brown underneath. This should take approximately 2 minutes. Then, you’ll transfer this to a medium bowl, allow the paneer to cool slightly, and then crumble the paneer cheese into bite-size pieces. Set this aside for later.
  2. Next, add your jalapeño, onion, garlic, cumin seeds, peeled ginger, and mustard seeds to the same pot. Cook these ingredients over medium heat while stirring often, until the onion is softened and translucent, which should take about 5 minutes. At this point, add in your cayenne pepper, turmeric, and coriander into the pot and cook it until it’s fragrant while stirring occasionally. After about 3 minutes, stir in your tomatoes, salt, and 1 cup of water. Bring the pot to a simmer and then reduce the heat to low and stir in your reserved paneer from earlier. Cover the pot and cook the contents while stirring occasionally until the sauce is slightly thickened, which should take about 15-20 minutes.
  3. In order to start assembling your six sandwiches, you’ll spread a slice of bread with ½ cup of sauce, top it with some of the red onion, cheddar cheese, and cilantro, and close up the sandwich with another slice of bread. Because you’re assembling all six sandwiches in this step, you’ll want to use about ⅙ of each of your sandwich ingredients, so that they’re all assembled evenly. Repeat the process of this step for the remaining five sandwiches.
  4. Melt 1 tablespoon of butter in a small nonstick skillet over medium heat for the toasting of the sandwiches. Place two sandwiches into your pan and press down on them occasionally with a spatula in order to ensure good contact with the pan, making the underside of the sandwiches golden brown and crisp, for about 3 minutes. After 3 minutes, turn your sandwiches over and cool for another 3 minutes until the other side is golden brown and the cheese is melted. Transfer your sandwiches to a plate and repeat the process two more times with your remaining butter and sandwiches.
  5. Slice the sandwiches in half and serve them alongside ketchup. Enjoy!

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Third-Annual Grand Caillou White Boot Clean-Up to be Sponsored by Keep Terrebonne Beautiful

For the third year in a row, the Keep Terrebonne Beautiful organization will be sponsoring their annual Grand Caillou White Boot Clean Up in Dulac, Louisiana, according to this article from The Houma Times.

The third annual Grand Caillou White Boot Clean Up will take place on the morning of March 18, 2023, and the event is being sponsored by the Keep Terrebonne Beautiful organization, which is a non-profit organization initially established in 2000 with a mission to empower Terrebonne Parish citizens to take personal responsibility in the prevention of litter and the beautification of Terrebonne Parish. According to their mission, the Keep Terrebonne Beautiful organization “seeks a clean, green, and more beautiful Terrebonne Parish.”

The Houma Times got to interview Billie Richard, the Executive Director of Keep Terrebonne Beautiful, about this third annual event. Richard said, “this is our third year doing it and we are really excited about it. It is headed by a great local volunteer, Jani Voisin. She is from Dulac, and this is a real passion project for her.” The interview informed the reading audience that essentially Keep Terrebonne Beautiful helps with the logistics of the clean up, such as mapping out the route, supplying bags, and a place for the garbage to go, but it is actually the work of the volunteers that makes the event special and operate so effectively.

While those wanting to volunteer and participate in the Grand Caillou Clean-Up can certainly register ahead of time at www.keepterrebonnebeautiful.org , anyone wanting to participate is certainly more than welcome to arrive at the meeting spot, which is Anchor Foursquare Church in Dulac, and they will be provided with garbage bags and allowed to assist. Participants will also receive garbage grabbers and safety equipment in order to make their clean-up easier.

Keep Terrebonne Beautiful Executive Director Billie Richard commented on their hopes for the third annual event by saying, “we really just want people to get out and help us clean up our Parish. We want the people of Dulac to be able to take pride in their home. We want to rally the whole community to help with this,” said Richard. “Litter we see in Dulac can come from up the bayou too. This clean-up is for all of us to come together and help with. We want everyone to come out and help, we are so excited!” Richard also emphasized that while the event is located in Dulac, it is actually open to all members of the community and that everyone has a responsibility to become involved and keep the parish clean.

Last year’s 2022 Downtown Terrebonne Clean-Up, that was organized by Keep Terrebonne Beautiful, was organized after Governor John Bel Edwards, in partnership with the Lieutenant Governor’s Office and Keep Louisiana Beautiful, had declared the fourth Saturday of each month in 2022 “Love the Boot Day.” The event invited participants to “pledge to participate on a monthly basis and clean up your neighborhood, a park, a roadway, or another space in your community.”

Volunteering as a part of a community-wide clean-up day is widely important. This is due to the following reasons: it helps to keep our environment clean, it prevents animals from ingesting harmful materials, and it helps to beautify our community. Picking up litter also sends a strong message that we do not tolerate littering in our community. Volunteering in a group is a great way to make new friends, learn new skills, and give back to the community. Group volunteering also allows you to have a positive impact on a larger scale.

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How to Spend Time in Missouri’s Big Cedar

If you’re looking for a little bit of adventure and relaxation, then Big Cedar Lodge in Missouri is the perfect destination for you to visit, according to this travel blog from Southern Living. Located in the breathtaking beauty of Table Rock Lake, this remote resort offers visitors an array of activities and attractions that will keep them busy all day long. From rest and relaxation to fishing, there is something for everyone at Big Cedar Lodge, so whether you’re looking for a relaxing getaway or an exciting escape, here are the top things to do at Missouri’s Big Cedar Lodge.

Missouri’s Big Cedar Lodge is home to a massive, beautiful lake that spans over 60,000 acres. Visitors can enjoy a variety of activities on the lake, including fishing, swimming, boating, golfing, and more. There are also plenty of places to relax and take in the stunning scenery. Whether you’re looking for adventure or relaxation, the lake at Missouri’s Big Cedar Lodge is sure to offer something for everyone.

When you stay at Big Cedar Lodge, the architecture and interior design will make you feel like you’re in the heart of the Adirondacks. The lodge is nestled in the Ozark Mountains and surrounded by natural beauty. The lodge’s design is inspired by the Adirondacks, with log cabins, stone fireplaces, and rustic furnishings. You can relax in the lodge’s cozy accommodations, dine at the on-site restaurants, and enjoy activities like hiking, fishing, and boating. Whether you’re looking for a romantic getaway or a family vacation, Big Cedar Lodge is the perfect place to escape the hustle and bustle of everyday life.

The Lodge is home to four amazing restaurants, one of which is the Truman Cafe and Custard. The Truman Smokehouse is a state-of-the-art facility that produces some of the best smoked meats in the country. The smokehouse uses a variety of wood types to produce different flavors, and all of the meats are smoked slowly over time to create that perfect taste. Visitors can watch the smoking process through a glass window, and then purchase some of the finished product to take home with them.

Big Cedar Lodge is home to some of the best fishing in the Midwest. The lodge offers a variety of fishing options, as this campo was originally a “fish camp” that allowed for customers to test their fishing boats. Big Cedar Lodge has 100 boat slips available, and locals and the lodge’s experienced guides can take you to the best spots on the property, which is full of creeks, lakes, and ponds. You can also fish from the dock, if you are without a boat.

Ozark trout are a type of fish found in the Ozarks region of the United States, and there’s plenty to be found at Big Cedar. They are a popular game fish and are known for their fight when hooked. There are several types of ozark trout, including: rainbow trout, which are the most common type of ozark trout; brown trout, which are less common than rainbow trout but can be found in the Ozarks; and brook trout, which are the least common type of ozark trout. They have a bright green body with red spots on their sides. Whether you’re an experienced angler or just getting started, Missouri’s Big Cedar Lodge is the perfect place to enjoy a day on the water.

The lodge is situated in the heart of the Ozark wilderness, providing plenty of opportunity to explore the great outdoors. There are miles of hiking trails to discover, winding through forests and past beautiful waterfalls. Golfers will love the three championship courses at Big Cedar Lodge. Whether you’re a beginner or a pro, you’ll find a challenge here.

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LSU AgCenter Received Grant for Sustainable Rice Research

It was recently announced via this news release from the LSU AgCenter, that one of their scientists has been awarded a $10 million grant from the United States Department of Agriculture National Institute of Food and Agriculture in order to improve the sustainability and profitability of rice farming. This will be accomplished through the LSU AgCenter scientists’s innovations in research that advance crops that are reportedly climate-resistant. The Louisiana State University Agricultural Center School School of Plant, Environmental and Soil Sciences received this $10 million grant as a part of a $70 million dollar investment from the United States Department of Agriculture National Institute of Food and Agriculture in order to establish robust, resilient, and climate-smart food and agricultural systems. As of the writing of this article, it is the largest grant for rice research that the LSU AgCenter has ever received.

William F. Tate IV, LSU President, commented on Louisiana State University’s Agricultural Center’s awarded grant by saying, “agricultural innovation remains paramount to the future of Louisiana. Securing federal funding for projects like this empowers LSU’s Scholarship First Agenda and enables us to further leverage our agricultural expertise.”

The need for Louisiana rice farming to become more sustainable and profitable is apparent as the state’s rice production currently contributes $550 million to Louisiana’s economy, and this amount is regularly affected by extreme weather patterns resulting from climate change. These extreme weather patterns pose significant challenges to enhancing rice production productivity, so this project is extremely vital, as its outcomes aim to assist southern rice growers to “make the right decisions at the right time to reduce yield losses, land use, water and energy consumption.”

Prasanta Subudhi is the lead investigator of the project and a crop geneticist in the LSU School of Plant, Environmental and Soil Sciences. Subudhi commented on how their project will affect the future of Louisiana rice production by saying, “we will equip the current and next generation of rice farmers, consultants and researchers with the necessary knowledge and skill set to embrace the new climate-smart agriculture technologies and production practices.”

Specifically, the project’s objectives are listed as aiming to “assess the socio-economic and environmental impacts of current crop management practices and identify barriers to adopting novel technologies and practices; develop novel genotypes with enhanced tolerance to biotic and abiotic stresses; develop and optimize environmentally friendly crop management practices; and implement a robust extension program to disseminate the concepts and benefits of sustainable farming technology.”

Reportedly, the project will use all knowledge gained through rice research to increase both the speed and accuracy of the identification of rice genotypes that have desirable combinations of genes for improved adaptation to a changing climate. Matt Lee, the Interim Vice President of Agriculture and Dean of the College of Agriculture, said, “with this project, the AgCenter is showing its commitment to promoting and disseminating sustainable farming practices and technologies and to training of the next generation of researchers and extension workers.”

This grant comes after last year, when the LSU AgCenter Rice Research Station in Crowley, Louisiana developed a new type of rice used to improve blood sugar levels. Additionally, a partnership with the Lafayette Parish Master Gardener Association, the Lafayette 4-H program, and the LSU AGCenter that incorporates gardens in schools saw students from five elementary schools — Alice Boucher, Charles Burke, Cathedral-Carmel, Green T. Lindon and Cpl. Michael Middlebrook — compete in the On Cuisine du Jardine, making complete nutritional meals using at least two ingredients grown in their school gardens. These two pieces of recent LSU AgCenter news coupled with this recent grant award, contribute to the Center’s impact on education, agriculture, and Louisiana as a whole.

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Delicious Recipe for Honey Roasted Chicken with Chili Crisp

Are you looking for an easy yet delicious way to spice up your usual chicken dinners? Then you have to try this Chili Crisp & Honey Roasted Chicken recipe from Food 52. Not only is it simple to make, but the combination of sweet and spicy flavors will leave your taste buds tingling. Follow along with this step-by-step guide and in no time at all, you’ll be enjoying this amazing dish!

Ingredients

  • 1 whole 4 to 5-pound chicken
  • 14 scallions, with the ends trimmed
  • 6 tablespoons of unsalted butter
  • 1 tablespoon of chili crisp
  • 1 head of garlic, halved
  • 1 slice of fresh ginger
  • A handful of scallions, chopped
  • A handful of Cilantro, chopped
  • 1 tablespoon of ground ginger
  • 1 ½ teaspoons of fresh chopped rosemary (from a single sprig)
  • 2 tablespoons of apple cider vinegar
  • 2 cups of water
  • ¼ cup plus 1 tablespoon of honey
  • 4 teaspoons of rice vinegar or fresh lemon juice
  • 3 tablespoons of dark soy sauce
  • 1 tablespoon of granulated sugar
  • 2 tablespoons of kosher salt, plus more for sprinkling

Directions

  1. In order to start this delicious recipe for an incredible plate of Chili Crisp and Honey Roasted Chicken, you’ll want to first brine your whole 4-5 pound chicken by very generously sprinkling kosher salt on the entire chicken. Sprinkle about one teaspoon of kosher salt per pound of chicken from front to back and inside the cavity of the chicken. After sprinkling the chicken with salt, allow it to rest for about 30 minutes at room temperature.
  2. As the chicken is resting, place ten of your scallions (the ones with their ends trimmed off), the 2 tablespoons of salt, sugar, ground ginger, rice vinegar, and water into a blender. Blend these ingredients until they are of a smooth consistency and texture and then once the chicken is ready, you’ll place it into a gallon-sized zip-top bag and pour your blended scallion brine into the bag. Seal it up, and refrigerate it for 24 hours, but at the twelve-hour mark flip your chicken over so that it brines evenly.
  3. On the following day, you’ll preheat your oven to 425°F and line a baking sheet with aluminum foil. Remove the brined chicken from the plastic bag and be gentle as you wipe off any excess brine. Then, you’ll stuff the chicken by tucking your garlic, fresh ginger, and the remaining 4 scallions into the cavity.
  4. Place your chicken onto your prepared baking sheet with the breast side of the chicken facing upward. Next, you’ll use kitchen twine to tie the chicken’s legs together and tuck the wing tips under the body of the chicken. Melt 2 tablespoons of butter and brush an even layer all over the chicken.
  5. Roast the chicken at 425°F for 30 minutes before reducing the heat to 400°F. At this point, you’ll roast the chicken for another 35-40 minutes, until the chicken’s juices run clear and its internal temperature registers at 165°F.
  6. While your chicken is roasting, you will want to prepare the sauce by melting 4 tablespoons of butter in a small pot over medium heat. Add in your vinegar, soy sauce, honey, chili crisp, and rosemary. Stir until all of the ingredients are incorporated and smooth, and then bring them to a simmer before pouring them into a container and setting them aside.
  7. Your final step is to carve and serve the chicken, so when the chicken is done you’ll remove it from the oven and cover it with aluminum foil, allowing it to rest for 15 to 20 minutes. Once it’s cooled down, you’ll uncover it and carve it into breasts, thighs, drumsticks, and wings. Place the pieces onto a platter and pour the sauce over the chicken before garnishing the pieces with scallions and cilantro. Serve and enjoy!

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