Wednesday, November 30, 2011
From elite hunting camps to brokering deals over rods and reels, Louisiana’s great outdoors mean big money.
By Jeremy Alford
Photos by Lisa Buser, from the book Wild Abundance
Some camps are simply soaked in lore, yielding memories and stories that survive long after the hunt. Just ask Richard Zuschlag, the CEO of Acadian Ambulance, who has been using hunting and lodging as a means of doing business for more than 40 years.
Wednesday, Novemver 23, 2011
Broussard is about to get a “substantial” bill from Lafayette Utilities System, and its wholesale contract with LUS could be in jeopardy. By Walter Pierce
A hearty guffaw bursts through the phone line. At the other end is Broussard Mayor Charlie Langlinais, who is in New York City at the time on a business trip.
“If owe them money I don’t have a problem paying them now, up front or we can work it out over ... Joey Durel! [Langlinais laughs again] $800,000?!” (He laughs yet again.)
Wednesday, November 16, 2011
The Ragin’ Cajuns’ winning ways are attracting thousands of fair weather fans this season, but the real winners are the diehards who were Cajun long before Cajun was cool. By Dan McDonald
Sandra Delhomme remembers sitting in the rain at Cajun Field, watching many USL and later UL football teams that had little hope of winning.
“And we were still there, out in the rain,” she says.
“I thought we were on a downhill train,” says longtime Ragin’ Cajun fan Bob Manuel. “I kept asking myself, what in the world are we doing?”
John Bordelon can tell you how many winning seasons the UL football squad has had (only 12) since he finished his playing career in one of the school’s best seasons 35 years ago.
Wednesday, November 9, 2011
Fresh off perceived victories in the Oct. 22 primary, Tea Party Republicans look to increase their influence in Lafayette Consolidated Government. But the centrists are fighting back.
CHEFS TAKE TO THE PLATE
Acadiana’s finest kitchen hands tell us where they go to eat. by Anna Purdy
Photos By Robin May
The only thing more exceptional than eating an amazing meal is cooking it, and the only thing better than that is finding a treasure trove of delicacies at other local restaurants when your own livelihood depends on how well you do in the kitchen. To live your life in a professional kitchen you expect long days on your feet, temperatures exceeding 100 degrees, overworked waitstaff and particular patrons all expecting the very best for the very least amount of time.
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