Brevet de Matrice: The Authentically French Businessman Francois Poupart Earns Notable Distinction

A little over 40 years ago, four friends in the seventh grade were sitting on and around a bench in Our Lady of Fatima’s playground area waiting for school to start. They did this almost every single morning during junior high. This particular morning’s conversation involved a very serious topic… the subject of piercing their ears.

Kaptel: Serving The Area With Communications Solutions Since 1952

After World War II, rural Vermilion Parish had few options when it came to communications. But the Turnley family changed that when it bought a telephone company in the 1950s.

Acadian Superette: Your Food Place is Calling

Gather ‘round boys and girls, and I’ll tell you a tale as old as time. You’ve heard this one a million times. Local boy goes to school, becomes a surgeon, and … buys an old grocery store and turns it into an amazing restaurant featuring house made charcuterie. Welcome to “The ‘Rette.”

He Bought a Zoo: Broussard’s Zoosiana Is Privately-owned ‘Labor of Love’

New Orleans native George Oldenberg moved to Lafayette to attend USL (now University of Louisiana Lafayette) and never went back. After 21 years in banking, he left his career in 2002 and bought Zoosiana in Broussard, La., one of a handful of privately-owned zoos in the U.S. “It’s a labor of love,” he gushes.

The Power of Pepper Sauce: A Dash or Two of Tabasco’s Avery Island Origins

“Today, we produce about 750,000 bottles a day.” The speed with which the company historian tossed out that number is proof that Shane Bernard knows his Tabasco … past and present. “And that’s the red sauce, the classic red Tabasco sauce.” But the red sauce’s origins came, not from a farmer, not from a chef, but rather from a banker from the eastern United States.

Schilling Distributing: Reluctant Origin of ‘The King of Beers’

I am not selling beer!” And had Herbert Schilling honored that proclamation he made back in 1949, what has since come to pass … might never have happened.

“My father,” begins his son, Herbert Schilling II, “came here from Shreveport in the 1920s. Neither he nor my uncle had the wherewithal to pay to travel, and they actually hopped a train, basically like hobos, to come to Lafayette to play baseball.” “To play baseball.” That doesn’t exactly lend itself to “starting a Budweiser beer distributorship,” now does it?

Cajun-inspired Flavors in Houston: Eunice Native Creates Dishes Anchored in His Hometown Roots With International Flourish

Growing up in Eunice, Chef Drake Leonards recalls being surrounded by great cooks and eating classic Louisiana dishes in every season. “I grew up like most of the folks I know, sharing meals in the homes of family and friends. We had simmering pots of seafood gumbo with warm potato salad, wild ducks or smothered venison roast in the winter, fried speckled trout, frog legs and crawfish étouffée in the spring, and plenty of vegetables in the summer. I first tasted lamb at a Tuesday night supper, not in a fancy restaurant,” Leonards remembers.