Author: Emily Gautreaux

Louisiana Reflects One Year After Hurricane Ida

With the one-year anniversary of Hurricane Ida making landfall on Louisiana’s shores having recently passed, The Houma Times released a retrospective article that took a look back on how recovery efforts in the Bayou Region have taken shape in the past twelve months, as the area begins to prepare for yet another hurricane season.

The article focuses on how “Louisiana’s Cajun Bayou” saw the Category-4 storm’s destructive storm surges and winds brought with them the closing of local restaurants, attractions, events, and so much more, but despite all this, the storm didn’t deter the Cajun sense of perseverance against adversity. On the morning of August 30, many will recall that “neighbors helped neighbors, communities helped communities, and friends from around the country rushed to Louisiana’s aid, showcasing a shared camaraderie in the wake of the storm.

Similarly, Nola.com released a one-year reflection piece that detailed a collection of recent post-Hurricane Ida coverage that has been written by NOLA.com and The Times-Picayune about what’s happening in the state in terms of housing, insurance, power, and more.” Some of this coverage, in particular this piece that focuses on the communities of St. John Parish, details how LaPlace, Louisiana’s residents are still rebounding from the August 29th storm, despite still being in harm’s way for the upcoming hurricane season.

The informative article reported that according to the Louisiana Office of Community Development, “nearly 5,000 owner-occupied homes and some 3,700 renters were affected by [Hurricane] Ida” in St. John Parish with data suggesting “that, on a per-capita basis, St. John was Louisiana’s hardest-hit parish.” This data also purported that over 75% of homes in the parish had sustained wind damage claims, which is the highest rate of any Louisiana Parish. This was in addition to St. John Parish also seeing 60% of its homeowners with flood-insurance policies also file claims.

It’s well-knoen that St John Parish was particularly hit hard by Hurricane Ida, but one year after the fact has seen a recovery that has unfortunately been challenged by the state’s homeowners insurance crisis, which was triggered by the four hurricanes that have made landfall in Louisiana since late 2020. Since then, “eight companies have collapsed under financial strain and a growing number of them are pulling out of Louisiana, [and these] failed insurers have left behind more than 26,000 unresolved claims for the state’s industry bailout program to handle.”

St. John Parish Councilman Robert Arcuri commented on the recovery efforts in the area saying, “the devastation after the storm was incredible because not only did people flood, but we also had a lot of structural damage on properties. We still have a lot of residents that are fighting with their insurance company and some of them are just starting to rebuild. That’s a problem, but it’s not a big problem; I see a lot of progress that’s happening in our parish.”

Elsewhere in the state, local leaders at the Governor’s Office of Homeland Security and Emergency Preparedness or GOHSEP, have reported that they are hard at work to prepare for what’s to come in 2022’s hurricane season and beyond. Specifically, GOHSEP has since revamped how they communicate with federal and state agencies “to clarify the responsibility and investments in sheltering, rescue, and response.”

Despite the multiple levels of preparedness going into effect across the state at various levels, one of the most effective methods of preparing for the next storm is to get an emergency kit ready on your own accord. Luckily, Louisiana’s Get a Game Plan organization has a collection of resources to not only stock your own emergency kit, but they have a guide to preparing yourself and your family for conceivably every possible scenario.

In his statement concerning the anniversaries of Hurricanes Ida, Katrina, and Laura, Governor John Bel Edwardsissued the following words to the citizens of Louisiana, “the road to recovery is never easy, and we still have much work ahead of us. But I am optimistic knowing that Louisiana is in a much stronger place than we were even a year ago. Homes, businesses and schools are being rebuilt. More of our citizens are employed than ever before. Our levee system has never been stronger. There is no challenge we can’t overcome by working together, and I am inspired by the people of this great state who continue to persevere.”

These words ring true, not only because they highlight how the state of Louisiana has bounced back in some ways after each storm, but because it sets the tone for yet another hurricane season as one that ushers in an air of preparedness, foresight, and community.

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Reliably Delicious and Convenient Blackened Chicken Alfredo Recipe

Sometimes the easiest and more simplistic recipes are what’s best for any particular weeknight or last-minute meal. This is due to the fact that they are reliably convenient, delicious, and consistently a crowd-pleaser. The same can be said about Louisiana Cookin’s outstanding recipe for blackened chicken alfredo, as its simplicity doesn’t make concessions when it comes to flavor, seasoning, or taste.

Ingredients for Blackened Chicken Alfredo: 

  • 1 (16-ounce) package of fettuccine, cooked according to individual package directions
  • 3 boneless skinless chicken breasts (about 6- to 8-ounce each)
  • 2 tablespoons of blackened seasoning mix
  • 1 tablespoon of olive oil
  • 2 cups of fresh cherry tomatoes
  • 1 tablespoon of chopped shallot
  • ½ teaspoon of finely chopped garlic
  • ¼ cup of dry white wine
  • 2 cups of heavy whipping cream
  • 1 cup of freshly-grated Parmesan cheese
  • 3 tablespoons of chopped fresh parsley, for garnish
  • ¼additional cup of freshly grated Parmesan cheese, for garnish

Directions for Blackened Chicken Alfredo:

  1. In order to start this recipe, you’re going to want to preheat your oven to 425°F. While your convection oven is preheating, take a baking sheet and line it with an inner layer of aluminum foil.
  2. Take your 3 boneless and skinless chicken breasts out of their packaging and sprinkle them each with your blackened seasoning mix. Either while wearing gloves or with carefully-washed hands, rub the blackened seasoning mix into the chicken breasts, ensuring to coat all sides.
  3. Then, in a large skillet, pour in your olive oil, and place this atop your stove burner. Turn the stove to medium-high heat, and heat your olive oil in the skillet while being sure to spread the oil throughout the pan. Once the oil is properly heated, add your seasoned chicken breasts into the hot oil and cook them until they are nicely seared. This should take no longer than 4 to 5 minutes per side. Be sure to flip them together and not multiple times, in order to secure a strong sear. Once they’re seared, remove the chicken from the skillet and transfer them to the prepared pan that you lined with foil from earlier.
  4. Place the pan into your 425°F oven for approximately 10 minutes. The idea here is to bake the chicken until they are firm and an instant-read thermometer inserted into the thickest part of the chicken breast registers at a safe internal temperature of 165°.
  5. Meanwhile, take the same skillet that you seared your chicken in from earlier and cook your tomatoes in it until they are slightly blistered and their skins have burst open. The process of blistering and bursting cherry tomatoes should take about 3 to 5 minutes maximum. Once the skins have burst, reduce the read of the stove burner to only medium, and add in your chopped shallot and finely chopped garlic. Continue to cook for an additional minute. Afterward, add in your ¼ cup of dry white cooking wine and use your cooking utensil such as a wooden cooking spoon to scrape the fond or browned bits from the bottom of the pan. Stir these bits into the white wine and vegetables and continue to cook the contents of the skillet for an additional 2 minutes.
  6. Afterward, stir in your heavy whipping cream and continue to cook until the contents of the skillet are thickened and bubbly. You can achieve this by stirring occasionally for approximately 8 to 10 minutes. Stir in your single cup of freshly-grated Parmesan cheese until it’s completely melted and well-combined. Next, add your fettuccine, which you cooked according to the package’s directions, into the skillet. Either using your wooden cooking spoon or tongs, toss the fettuccine with the cheesy mixture to fully coat the noodles.
  7. When you remove your chicken from the oven, slice each chicken breast in elongated strips or according to your particular preference and place them on top of the pasta. If desired, garnish the plates of this dish with fresh chopped parsley and freshly-grated Parmesan cheese to your liking.
  8. Enjoy your alfredo with your favorite side dish or just alone.

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Don’t Miss an Opportunity to Visit Washington State

With its diverse landscape, a multitude of natural resources and rich history, Washington State is the perfect destination for anyone looking to get away and experience the absolute most. From Seattle’s busy cityscape to the Pacific Ocean beach towns of the coast and Olympic National Park’s lush rainforest, there are plenty of reasons why you should visit Washington State. In fact, this handy guide from the travel blog The Culture Trip details the numerous “Reasons Why You Should Visit Washington State,” so consider referring to that resource the next time you’re planning a vacation to a destination with a lot to offer.

San Juan Islands

One of Washington State’s best-kept secrets from the rest of the country has to be its stunning San Juan Islands, which are a group of islands in the northwest corner of Washington State that are known for their natural beauty and spectacular views. The San Juan Islands are accessed by Washington State Ferries, which depart from Seattle via the San Juan Clipper, which will bring you straight to Friday Harbor. Alternatively, you can take the Puget Sound Express from Port Townsend to Friday Harbor, or you can take a seaplane from Seattle, Everett, or other locations in the area. The majority of the San Juans consists of uninhabited islands; however, approximately 700 people live on San Juan Island year-round, and for good reason! The sparse population leaves plenty of space for boaters and hikers seeking peace and solitude while exploring this beautiful part of the world.

A Collection of National Parks

Washington State is home to 18 national park sites, including Mount Rainier National Park, which is a famous icon in the Washington Landscape, an active volcano, and one of the most picturesque mountain ranges in the world; this is because it’s home to some of the highest peaks in Washington—including Mt. Rainier itself at 14,411 feet (4,392 m). While there are many hiking trails that offer incredible views, perhaps one of the best ways to experience this national park is by taking advantage of its proximity to water activities like kayaking or rafting on rivers like the Nisqually Riveror White River. Also in the state is the impressive  Olympic National Park, which is a park heralded for its immense diversity in terms of precipitation, elevation, and wilderness. Olympic National Park boasts more than 75 miles (120 km) of coastline along its 1 million acres, making it one of only three U.S parks with an ocean view from every point within its boundaries—and includes beaches like Third Beach near Forks where you can watch humpback whales offshore.

Nearby Apple Orchards

If you’re in the mood for something less hiking or water traversal-intensive, then look no further than the sheer joy that comes along with exploring the apple orchards of Wenatchee Valley and Yakima Valley. In the Wenatchee Valley and Yakima Valley, you can find some of the largest apple orchards in the United States. These valleys are home to more than 3,000 varieties of apples, including Honeycrisp (named after its sweet taste), Grimes Golden (which has an exceptionally long shelf life) and Winesap (with a deep red flesh that is juicy and flavorful). If you visit these areas during harvest season (fall into winter), you’ll see workers picking apples by hand at night by torchlight to avoid damaging them during transport. You’ll also notice large tractors moving bins full of apples along conveyor belts before they’re transported via rail car or truck to be sold as fresh fruit or processed into juice or cider products around the world.

Breathtaking RainForests

The Hoh Rainforest on Washington State’s Olympic Peninsula is one of the largest temperate rainforests in the U.S,and it’s guaranteed to take your breath away. The Hoh Rain Forest was designated as a UNESCO World Heritage Site, so it’s definitely worth visiting if you’re in Washington if not only for the sights of “a lush, green canopy of both coniferous and deciduous species [and] mosses and ferns that blanket the surfaces add another dimension to the enchantment of the rainforest.”

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Washing Away, Nicholls State University’s Hurricane Ida Documentary is Coming Soon

On the one year after Nicholls State University and the bayou region of Southeast Louisiana saw detrimental damages from Hurricane Ida, the school released a film trailer for their documentary film that will cover the storm, damages, and Nicholls’ response to it, according to this news report.  The documentary is titled Washing Away, and while it’s set to release sometime in Fall 2022, there is a limited amount of information on the project outside of the eye-opening footage and scope on display in the trailer, which can be viewed here. Posted alongside the trailer on Nicholls State University’s social media feeds, the school said, “on the one-year anniversary of this devastating storm, we remember the events and take a look forward at how Nicholls State University is working to mitigate coastal land loss. This trailer gives a glimpse at the full documentary to be released in Fall 2022.”

The two-minute and thirty-second trailer was able to give a glimpse at the soon-to-come documentary that will be released later this year. The documentary was made possible by a grant from the Bayou Community Foundation, the charitable foundation that’s been “solely focused on building and sustaining the communities of Lafourche Parish, Terrebonne Parish, and Grand Isle” for the past ten years.

The documentary trailer, which has generated a lot of comments from Nicholls alumni on the ground-shaking impact of Hurricane Ida, the fifth-largest storm to ever hit the United States, made on the region, called for submissions of footage of all types to be included in the film on the Coastal Center’s documentary web page. The post asked for those who “have extraordinary videos, drone footage or photographs of the damage Hurricane Ida brought, [to] please consider submitting them to be included in the project.”

After Ida, the second-most damaging hurricane to hit Louisiana hit the region hard, approximately two-thirds of the Nicholls State University community had reported that their homes were damaged, and one-fifth reported that their homes were destroyed or made to be uninhabitable. Furthermore, according to Nicholls, “more than half of our students reported their families lost access to reliable income.”

Nicholls, which has a student body that’s 90% consisting of Louisiana students, has over half of its total student body residing in Terrebonne and Lafourche Parishes, making most of the University’s students’ family homes affected by the storm in one way or another. With an over-arching impact of such magnitude, Nicholls and the surrounding community saw it upon themselves to take action to assist those who were heavily impacted.

One of the major avenues to recovery was the assistance from the Nicholls Campus Emergency and Hurricane Relief Fund, which was able to “invite students who lost their homes to the storm to move into campus residence halls and access meal plans at no cost. About 180 moved on campus.” This was of vital importance because it was learned through several surveys sent out by the university that over 1,400 students reported that their major struggles during the aftermath of Hurricane Ida were food insecurity, seeking shelter, gasoline, and money. Many students were even forced to drop out of school in order to rebuild their homes and care for family members.

Outside of showcasing the conditions of Hurricane Ida’s impact and recovery efforts, the Wasting Away documentarywill aim to show what’s in store for just how Nicholls will be working through their Coastal Center to mitigate land loss. This will be especially important as the Terrebonne Basin currently has the highest rate of coastal land loss in the state of Louisiana with a total of over 30,000 acres of wetlands being lost since 1932.

Nicholls’ Coastal Center’s groundbreaking is currently slated for early 2023, and the $21 million project will be used as a collaborative space for “scientists from all over the state and beyond, including those from CPRA, the Water Institute of the Gulf, and Nicholls Biological Sciences and Geomatics departments, to collaborate and advance research to repair and rebuild the state’s receding coastline” as well as preserve and protect the Louisiana coast from future storms.

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Board of Certified Safety Professionals Recognizes Safety Management Program at Nicholls

It was recently announced via this news release from Nicholls State University that their Bachelor of Science in Safety Management has been recognized by the Board of Certified Safety Professionals (BCSP) as a Qualified Academic Program (QAP).

Because the Bachelor of Science in Safety Management has met the qualified credential requirement for the Certified Safety Professional (CSP) certification, Nicholls students who successfully complete the University’s Safety Management program will now be eligible to apply for the Graduate Safety Practitioner (GSP) designation with BCSP, thus engaging in an academic pathway that could lead to their becoming a Certified Safety Professional (CSP).

Nicholls’s Bachelor of Science in Safety Management is a program that is specifically designed to teach its students to be able to facilitate the delivery of effective safety education and training using analytical methods to determine and manage risk and also to evaluate and control hazards that exist in the workplace. The program prides itself on developing, evaluating, and implementing safety and health programs to all of its students; it accomplishes this by focusing on a curriculum that is centered around technical, people-oriented, and industrial application courses that will prepare students for middle-to-upper level management positions in safety.

Any student holding a Certified Safety Professional licensure that is accredited by the American National Standards Institute is considered to be in possession of the “gold standard” of safety certification. This is due to the fact that students who apply for the Graduate Safety Practitioner demonstrate a graduates’ level of commitment and preparation to the safety profession to any observing potential employers or established practitioners. The GSP distinguishes programs by satisfying a certain requirement for the CSP exam, with that requirement being that one must hold a BCSP-qualified credential to even sit for the exam.

Michael Gautreaux, the Nicholls Executive Director of Petroleum Engineering Technology & Safety Management, commented on the University’s Safety Management Program being recognized as a Qualified Academic Program by saying, “we are excited to offer the Graduate Safety Professional designation to Safety Management Bachelor of Science graduates. The GSP is an entry-level credential for educated graduates to move closer to the Certified Safety Professional (CSP) professional licensure.  The GSP designation will accelerate a career and open the door to many job opportunities.”

The BCSP’s website lists a variety of benefits to becoming a GSP, including but not limited to: by becoming a Graduate Safety Practitioner you’re automatically meeting the CSP eligibility requirement for holding a BSCP-qualified credential and waiving the need to sit for and pass the Associate Safety Professional (ASP) examination, which is the pre-requisite exam to CSP. Being a GSP is also in and of itself a recognition of your sheer level of preparedness for professional safety practice that allows you the opportunity to use the BCSP Career Center to post your resume and view potential career opportunities and gives you an advantage when being compared against another graduate in Safety from a non-QAP program. Overall, becoming a GSP does much more than give graduates a GSP digital certificate, it sets them up for success in their future field.

Dr. John P. Doucet, the Nicholls College of Sciences and Technology Dean, spoke highly of his Nicholls colleagues by saying, “due to the hard work of Nicholls faculty in designing and teaching the safety curriculum, our graduates are now designated Graduate Safety Professionals, and they earn automatic opportunities to test for higher industry certifications.”

The news is of course beneficial for students currently working toward earning their Bachelor of Science in Safety Management at Nicholls, but those graduates who have graduated within the program’s applicable dates will be able to apply for the GSP for one year, just as all other graduates will have to apply for the GSP within a year of graduating going forward. The start date for the program’s QAP will begin once the program is officially published on the BCSP’s website, and as of the writing of this post, the next website post is scheduled to be published in October 2022.

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A Delicious Take on Louisiana Shrimp and Grits

When you find yourself hungry for shrimp and grits, there’s nothing quite like a Louisiana recipe for garlic shrimp and tasso grits to help satisfy you. That’s why this outstanding recipe for a spicy, protein-rich skillet of garlic-infused shrimpand white cheddar grits from Louisiana Cookin’ is a certified classic dish that’s sure to make a perfect breakfast entree or even a stand-out side dish for dinner.

Garlic Shrimp Ingredients:

 White Cheddar Corn Grits Ingredients:

Directions

  1. You’ll want to begin the preparation of your garlic shrimp by procuring a 12-inch enamel-coated cast-iron skillet. Place the skillet on a stove burner that’s set to medium heat, and then place 1 tablespoon of your divided unsalted butter in the skillet. Once it’s melted, you’ll add your tasso to the skillet and cook it for about 15-20 minutes until it’s browned. Be sure to stir the tasso occasionally, and then once it’s browned, you’ll transfer thetasso ½-inch cubes into a medium bowl. Set the bowl aside for later, and reserve the drippings in the skillet.
  2. Next, you’ll want to add your chopped bell pepper, onion, and minced garlic cloves to the tasso drippings in the skillet and cook it all. Stir the contents of the skillet constantly for about 3-4 minutes until the vegetables are softened. Afterward, transfer these softened vegetables to the bowl with your browned tasso.
  3. Add your shrimp to the skillet and cook them for 2-3 minutes until they’re pink and firm. Afterward, transfer the shrimp to the bowl with vegetables and tasso.
  4. Add your remaining 2 tablespoons of butter to the skillet and let it melt. Then, whisk your flour into the skillet and cook it for 1 minute while whisking continuously. After, whisk in your broth, Worcestershire sauce, lemon juice, and cayenne pepper. Bring it all to a boil over medium-high heat. Once it’s boiling, reduce the heat back to medium and simmer until thickened, for about 2 to 4 minutes.
  5. Return your shrimp, tasso, and vegetable mixture to the skillet, and stir until it’s all heated through for about 2 to 4 minutes. You’ll then serve this immediately with your White Cheddar Corn Grits. Garnish the top of your dishes with black pepper, chopped red pepper, and chopped fresh parsley.
  6. In order to cook your White Cheddar Corn Grits, you’ll take a medium saucepan and place it over medium-high heat. Bring your broth, butter, and salt to a boil, and then whisk in your grits. Reduce the heat to medium-low. Cover the saucepan, and cook the grits for about 20 minutes while whisking occasionally. This should take about 20 minutes.
  7. Remove the grits from the head when the grits are properly thickened, and gradually whisk in your Cheddar,mascarpone, and cream. If your grits are too thick, you can remedy the situation by whisking in an additional 2 to 4 tablespoons of warm cream. Be sure to time the cooking of your grits to match when you finish cooking your garlic shrimp so that you can serve this dish immediately. Enjoy!

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