Author: Emily Gautreaux

Lafayette Parish Students Earn Career and Technical Education

Recently, the Lafayette Parish School System celebrated the achievements of their students earning certifications or collegiate technical education diplomas through the system’s partnership with South Louisiana Community College while also looking ahead to the upcoming school year’s tenacious mission, as per this feature article from the Acadiana Advocate.

For years, the W.D. & Mary Baker Smith Career Center has served LPSS public high school students as an extension of their base school where they are allowed to attend the Career Center for three hours per day taking technical and career classes in automotive, cosmetology, culinary, medical, industrial technology, and welding programs.

Recently, a recognition ceremony celebrated over a dozen 2022 students from the school’s automotive, welding, and culinary programs earning certifications or collegiate technical diplomas through South Louisiana Community College, but the event was also indicative of an ongoing aim to infuse both pride and prestige along with the skills-based, technical curriculum

During the 2021-2022 school year, approximately 400 students had traveled to the W.D. & Mary Baker Smith Career Center from their base schools in order to spend a portion of their school day learning from and participating in one of the 11 career and technical programs available at the school.

These programs offer students a tremendous “leg up” in seeking a post-secondary education or job; for instance, those students who choose to begin the automotive, culinary, or welding programs as high school sophomores will have the opportunity to earn a Technical Diploma from SLCC upon graduating high school, thus putting them well on their way towards earning an associate’s degree.

The 2022 Recognition Ceremony and signing event both celebrated students’ success in their individual programs while also recognizing their feats as they signed on with future employers from the Lafayette area. Of those employers were: Abendroth Paint and Body, Acadiana Mazda, Arceneaux Ford, AutoZone, Peck’s Precision Lawn Care, Ross Tire and Service, Rotolo’s Pizzeria in Carencro, Service Auto Air, Sicily’s Pizza, Star’s Bake Shop, Super 1 Deli, Theriot Fabrication & Welding Custom Boats, Top Cars Collision Center, Utility and Industrial Supply, and Veronica’s Cafe.

Not only did the event celebrate these students’ hard work they’ve put in toward their futures, but the celebration also recognized the students of the year in each program as well as students graduating from SLCC with a technical diploma that’s based on dual enrollment credits that they’ve earned at the Career Center.

LPSS Superintendent Irma Trosclair addressed the honored students by saying, “we are so excited to celebrate these skilled and talented students and acknowledge their accomplishments. It is our goal to highlight the importance of career and technical education. The skills and credentials students are gaining at the Career Center are important to the students and are also important to the Lafayette community. LPSS will continue to promote career and technical education to graduate workforce ready young men and women.”

Principal of the W.D. and Mary Baker Smith Career Center Dr. Holly Boffy, who also serves on the Louisiana State Board of Elementary and Secondary Education, was also present in highlighting the importance of these programs in light of the broader community falsely believing that skills and trade-based jobs are “less than.”

Dr. Boffy disproved the stigma by saying, “It doesn’t feel less when I’m in Louisiana in the middle of the summer and my A/C is not working. All of a sudden HVAC is the most important industry on the planet. I think where we’ve failed as a society is to recognize that all people have gifts, and we fail to give people pathways to use their gifts. That’s what we’re doing here — we’re giving people pathways to careers that are going to help run our community.”

Recently, Principal Boffy guested on Discover Lafayette’s podcast where she both shared “ the school’s mission and new programming being offered in the upcoming 2022-23 school year, such as the implementation of a new HVAC program along with electrical programs. Students and parents interested in Fall 2022 enrollment can visit this LPSS resource for more information.

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LSU Awarded International Award for Innovative Partnership

Recently, it was announced that Louisiana State University was the co-recipient of an international award that recognizes the most innovative and effective models for expanding and developing international education in practice today, according to an LSU Press news release.

LSU has been named the co-recipient of the 2022 IIE Andrew Heiskell Award for Innovation in International Educationin the category of Strategic Partnerships for the LSU AgCenter-MENDELU Partnership. The award was given on behalf of the Institute of International Education, or IIE. The bestowing of this internationally-sought after award recognized the impactful and innovative partnership between both LSU AgCenter and Mendel University in Brno, Czech Republic.

The 2022 IIE Andrew Heiskell Award for Innovation in International Education in the category of Strategic Partnershipswas given to both the LSU AgCenter and Mendel University in order to officially recognize and celebrate the multidisciplinary and multidimensional partnership that was originally initiated by the Agricultural Center and primarily focused on agrisciences.

Since its initial conception in 2015, this partnership between LSU and Mendel University has reportedly “created nearly 90 new linkages for research and teaching and has expanded to include the LSU College of Art & Design, Pennington Biomedical Research Center, and LSU Leadership Development Institute.” As further listed in the news release, the partnership’s goals include “ joint research, grant proposals, student exchange, faculty exchange, joint courses, a summer school, and a food symposium.”

The partnership between the LSU AgCenter and MENDELU has clearly been seen internationally as an innovative, educational model for collaboration that can be sustainable, creative, and engaging, despite challenges. For instance, even throughout the pandemic, the LSU AgCenter and MENDELU have worked in close collaboration online in order to continue engagement and to develop new programming. More information on the LSU AgCenter’s partnership with Mendel University in Brno, Czech Republic can be found in the collaboration’s 2014-2020 Partnership Report.

Interim Vice President for Agriculture and Dean of the LSU College of Agriculture Dr. Luke Laborde, commented on receiving the international honor in saying, “we are excited and gratified by this recognition of our collaboration withMendel University. It is a tribute to the ingenuity and adaptability of the faculty of both universities leading to the success of this collaboration even in the face of a global pandemic. I am truly grateful to our faculty and staff and particularly Ms. Ivana Tregenza, the Director of our Global Network, for leading our efforts.”

IIE awarded LSU along with six other institutions this past year in the category of widening access to international education, student mobility, exchange, strategic partnerships, and models of international education financial support. A full list of this year’s winning initiatives and 150+ programs that have been recognized and given a Heiskell Award to date has been released by the IIE.

Senior International Officer Samba Dieng of LSU also commented on the impact of the LSU AgCenter Global Network director saying “Ms. Ivana Tregenza, LSU AgCenter Global Network director, deserves credit for nurturing this partnership to what is now a gold standard in the field. Her work with colleagues at MENDELU to deepen engagement, even during a global pandemic, is exemplary of creativity and innovation.”

Named after Andrew Heiskell, a former chairman of Time Inc. and a member of the executive committee of IIKE’s Board of Trustees, the IIE Heiskell Awards were created in 2001 in order to promote and honor the most outstanding initiatives being conducted in international higher education institutions by IIENetwork members. Specifically, the award is focused on those  IIENetwork members addressing a specific need, removing institutional barriers, and broadening the base of participation in international teaching and learning.

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Bayou Chene Floodgate Protection Project Celebrates Completion

Recently, a ribbon-cutting ceremony was held to celebrate the completion of the Bayou Chene Floodgate, a long-heralded project designed to protect southeastern Louisiana parishes against backwater flooding from the Atchafalaya River, according to this article from the Houma Times.

The ribbon-cutting ceremony saw Louisiana Governor John Bel Edwards joining the Louisiana Coastal Protection and Restoration Authority (CPRA), the St. Mary Levee District, and other state and local leaders to celebrate the completion of the $80 million flood control structure. CPRA Chairman Chip Kline commented on the impact that will result from the completion of the 446-foot floodgate by saying, “the completion of the Bayou Chene Floodgate is a gamechanger for the homes and businesses across this six-parish region. With its installation, nearly 30,000 residents will be protected from Atchafalaya River backwater flooding.”

The Bayou Chene Flood Protection Project, which was completed using funding from the Gulf of Mexico Energy Security Act (GOMESA) and in partnership with the St. Mary Levee District, is positioned to act as a permanent structure and prevent Atchafalaya River backwater flooding from impacting St. Mary, Terrebonne, Lafourche, St. Martin, Assumption, and Iberville parishes.

Governor Edwards commented on the ongoing problem that Atchafalaya River backwater flooding has caused for the past fifty years saying, “this region has relied on temporary measures to prevent backwater flooding since the 1970s. With the completion of this decades-long effort, the people of St. Mary and the five surrounding parishes can rest easier knowing they’re protected by a permanent flood control structure. I applaud the collaboration between CPRAand the St. Mary Levee District that brought this important project to fruition.”

Before the Bayou Chene Floodgate, rising water levels in the Mississippi River would cause the Morganza Control Structure to open during high water events, thus diverting water from the Mississippi River to the Atchafalaya Basin. When this happens, the excess water creates backwater flooding and threatens the surrounding area. Now, the new structure will eliminate the need to sink temporary barges in the Bayou in times of high water, a flood-prevention act that has needed to happen four times since 2011, costing between $5.5 to $8 million per flood each time. The overall Bayou Chene Floodgate Project was a long-term investment from CPRA to eliminate this recurring cost, so the $80 million costs will surely be paid back over the next century.

Governor Edwards said of the expenditure, “this is a tremendous investment — it’s going to pay for itself over and over and over again.” According to Gov. Edwards, those temporary solutions to the problem would take approximately 10 days to install each time a flooding event would occur, but now the Bayou Chene Floodgate will only take 10 hours to close.

The Bayou Chene Floodgate was a component of the 2012 Coastal Master Plan, and the efforts to complete the project were led by Louisiana Senator Bret Allain (R-Franklin) and State Representative Sam Jones (D-Franklin). Louisiana Sen. Bret Allain commented, saying that the impact of the project’s completion will be seen in the protection of 6,000 households and 1,000 businesses, totaling nearly 30,000 residents who will be impacted by the extra safety measure.

The executive director of the St. Mary Levee District, Tim Matte, spoke at the ribbon-cutting ceremony in a prepared statement in which he relayed the state’s increased confidence in dealing with the challenges that are brought along with a rising Atchafalaya River and also that the previous temporary measures would be effective but ultimately costly and risky. Matte said, “now with the completion of the permanent structure, we can close the Bayou in a timely manner, with minimal impacts to the navigation interests, minimal risks to team members, and with minimal environmental impacts to the region.”

The ceremony concluded with CPRA Chairman Chip Kline celebrating the ongoing $1.3 billion dollars that have been allocated this year for ongoing state coastal projects. Kline said, “we’ve got a lot more work ahead of us,” Kline said. “And I know that if we continue with the partnerships and collaboration and coordination we’re going to be successful in protecting the overwhelming majority of our citizens and restoring our coast.”

For more Louisiana-related articles, click here.

Healthier Version of Smothered Chicken

Healthy eating can still resemble good, Southern comfort food despite its low-calorie count. Take for instance this recipe from EatingWell, the health-focused food blog; their recipe guide for cooking, preparing, and serving “Smothered Chicken Breasts in Onion Gravy” focuses on a gravy-heavy meal that doesn’t stack up the calories because a minimum amount of oil is used to make the roux base for the dish.

This recipe was penned for EatingWell Magazine by James Beard Award-winning cookbook author Virginia Willis. Willis commented on the misconception that gravy automatically categorizes a meal as unhealthy by saying, “I love gravy; in my mind, there are rivers of it in heaven! Using a minimum amount of oil to make the roux reduces calories. The result is good, country-style cooking—always welcome on my weight-loss plan.”

Ingredients for the Smothered Chicken:

Directions for the Smothered Chicken:

  1. You’ll want to start this recipe by preheating your convection oven to 350°F. Then, in a nearby shallow mixing bowl, stir together your flout, onion powder, paprika, cayenne, 1/4 teaspoon salt, and ⅛ teaspoon pepper.
  2. Pat your boneless, skinless chicken breasts down with a paper towel to remove the excess moisture, and then dredge the chicken breasts into the flour mixture so that both sides of the breasts are coated evenly. Shave off the excess flour after you dredge each chicken piece, and save the remainder of your flour mixture to use later on.
  3. Next, heat 1 tablespoon of extra-virgin olive oil in a large oven-proof skillet over medium-high heat. Once the oil is properly spread throughout the skillet and heated, add your chicken breasts and cook them for about 1 to 2 minutes per side. Wait until one side of the chicken is browned, and then flip for the remaining side; you’ll only flip once. Afterwards transfer the chicken to a plate.
  4. Now, you’ll add in your onions, the remaining 1 tablespoon of extra-virgin olive oil, ½ teaspoon of salt, and ⅛ teaspoon of pepper to the pan and reduce the overall heat to medium. Cook the contents of the pan while stirring occasionally. Continue cooking just until the onions are a golden brown color, which normally takes approximately 5 to 7 minutes total. Once they’re browned, add in your minced garlic and cook until the pan’s contents are quite fragrant, which usually takes approximately 45 to 60 seconds.
  5. At this point, you’ll take the remaining flour mixture that you used to dredge the chicken breasts earlier, and you’ll tip the remaining mixture into the onions while stirring to coat them in the flour. Add the chicken broth to the pan and increase your heat to medium-high, bringing it to a complete boil while stirring often.
  6. After the pan is boiling, adjust the heat so that you’re maintaining a simmer. At which point you’ll add in your reserved chicken, any and all juices that have accumulated, thyme, and your bay leaf. Position your chicken so that they’re nestled into the onions, and turn them to fully coat them.
  7. Lastly, transfer your pan to the oven and bake for about 20-25 minutes. You’re going to keep the chicken in the oven until an instant-read thermometer that’s placed into the thickest part of the chicken registers at 165°F. Once it does, you can discard your bay leaf and serve!

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Trends Expected in This Year’s Summer Travel

With a lot of the world getting back to pre-pandemic vacation habits, the travel industry is expecting summer travel to explode in popularity in just a few short weeks, and thanks to this article compiling the top 2022 travel trends from Travel Pulse, you’ll be set to be at the forefront of what’s popular and in fashion in the world of travel.

Two strong indicators that the travel industry is set to return in excellent fashion this summer are that both international (specifically European) travel and domestic travel are expected to be incredibly strong and popular this year. Travel Pulse synthesized data from the vacation rental platform Vacasa and found that 63 percent of Americans are planning some form of travel this summer. Of those expected domestic trips, those vacation destinations are located near the water. Additionally, 75 percent of travelers are planning on only traveling domestically this year.

On the opposite side of the coin, international travel hints toward large returns as some of the initial data provided by travel insurance organization and Worldwide Olympic and Paralympic Insurance Partner Allianz detail that the expected travel from the United States to Europe in 2022 may soar to as much as 600 percent from 2021.

Additionally, it’s expected that about three-quarters of Americans heading to Europe will be spending seven days traveling while an additional 11 percent are expected to stay for eight days. While this initial data is encouraging in that it indicates that the public and travel industry are smoothly recovering, these projected surges are still below pre-pandemic levels.

Besides where vacationers are planning on spending their vacation time this summer, the question of when and how long was also at the forefront of research analysts seeking the 2022 travel trends. For instance, twenty percent of travelers surveyed expect to travel for longer than a week this upcoming summer, while the majority of 52 percent of respondents plan a long weekend vacation, and 38 percent plan a summer trip between five and seven days total.

A nationally representative United States survey from Wakefield Research that was conducted for Hilton Hotels indicated that more than half of the 1000 American adults who were interviewed are pet owners planning on traveling with their pets this upcoming summer. This statistic came out to 55 percent of respondents, while 98 percent said that, besides pets, their vacation travel plans are centered around wellness-centric travel.

Expanding on this trend and detailed further in the survey: “today, travelers are focusing on their overall well-being and will be looking for experiences beyond access to the spa and gym that focus on connecting the mind, body, and spirit – and wellness priorities vary from traveler to traveler. For example, Americans feel mentally refreshed on vacation when they get a feel for the local culture (41%) or turn their phone off and unplug (33%). Women, in particular, are likely to prioritize reconnecting with family and friends (46%), while men are likely to prioritize healthy eating (34%).”

The results of the Hilton-commissioned survey indicated that many Americans are planning to counteract career and industry-related burnout by engaging in relaxing vacations this summer. One key piece of data obtained through the survey indicated that of those interviewed, “Americans disclosed that, since 2019, they have failed to use all their paid vacation days, with 51% of those respondents admitting it’s because they feel guilty about taking time off.”

In summation, the result of two years in and out of social distancing and isolation is that Americans are planning to venture back out into the world by way of traveling farther, staying for longer, and prioritizing relaxation, outdoor experiences, and generalized wellness above all else.

For more travel-related news and information, click here.

 

This Agrodolce Sauce Will Transform Your Grilled Wings

The best recipes have a bit of unexpected magic to them, and this recipe from Bon Appétit is the perfect example as it allows you to transform your bag of frozen freezer berries that you bought on a whim into a sour-sweet Agrodolce sauce for crispy chicken wings that you’ll make time and time again.

Ingredients:

  • 2 pounds of chicken wings, drumettes, and flats (separated)
  • 1 lemon
  • 1 shallot
  • 1 10-oz. Bag of frozen mixed berries
  • 3 small handfuls of mint, cilantro, and/or parsley (any combination)
  • 2 tablespoons of vegetable oil, plus more for the baking sheet
  • 3 tablespoons. (or more) of apple cider vinegar
  • ¼ cup of honey
  • 3 teaspoons of Diamond Crystal salt or 1½ tsp. Morton kosher salt, divided, plus more
  • 1 teaspoon of. freshly ground black pepper, divided, plus more
  • ¼ teaspoon of crushed red pepper flakes

 

Directions:

  1. You’ll begin this deliciously savory recipe by coarsely chopping your herbs to make approximately ⅓ cup of chopped ingredients. You can take 3 handfuls of your fresh mint, cilantro, and/or parsley in any combination you prefer, allowing for multiple variations of this recipe in the future. Transfer the chopped herbs to a small bowl, cover with a damp paper towel, and chill until you’re ready to use them. Then, cut your lemon into wedges, set it aside, and thinly slice your single shallot into rings.
  2. Next, heat 2 tablespoons of vegetable oil in a medium saucepan over medium heat. Once the oil is properly heated, cook your shallot rings while stirring occasionally. Cook these until they’re translucent, which should take approximately 2 minutes. Stir in either 1 teaspoon of Diamond Crystal salt or ½ a teaspoon of Morton kosher salt, ½ teaspoon of freshly ground black pepper, and ¼ teaspoon of crushed red pepper flakes. After stirring in these seasonings, cook them along with the shallots until it’s all fragrant, which should take about 1 minute.
  3. Now, add in one 10-ounce bag of frozen mixed berries, ¼ cup of honey, 3 tablespoons of apple cider vinegar, and ½ cup of water to the shallot mixture in your pan and cook while stirring often to prevent sticking and burning. Continue this process until the berries are completely softened, they’re falling apart, and the agrodolce glaze that you’ve created is thickened. This should thicken up after about 15-20 minutes; afterward, taste and season with more salt, pepper, and/or vinegar if needed. Once it’s to your liking, remove it from the heat, and set it aside.
  4. Nearby, prepare a grill for medium heat. Alternatively, you can heat a broiler with a rack in the upper third of your oven. Pat your two pounds of chicken wings, drumettes, and flats dry with paper towels and arrange them on a rimmed baking sheet. Sprinkle wings with the remaining 2 teaspoons of Diamond Crystal salt or 1 teaspoon of Morton Kosher Salt and ½ teaspoon of freshly ground black pepper. Press the seasoning to the chicken pieces to adhere, and be sure to sprinkle a light coat of oil on your baking sheet if you are broiling the wings.
  5. Grill your chicken and turn them occasionally with tongs in order to prevent any excessive charring until the pieces are crisp, deeply crowned, and an instant-read thermometer inserted into the thickest part of a wing registers at a reading of 165°. This should take approximately 15 minutes. If you’re using the broiler, broil the chicken for about 25 minutes and turn them over after about 15 minutes. Then, transfer the wings to a large bowl.
  6. Reheat your agrodolce sauce over medium until it’s warmed thoroughly and loose (about 1 minute). Pour the sauce over the wings and toss them to coat them. Transfer your wings and agrodolce to a platter and top them with chopped herbs. Squeeze the juice from 1 reserved lemon wedge over the wings, and serve the remainder along with the rest of the chicken for extra squeezing, as desired.
  7. Enjoy!

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