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Councilwoman Melissa Guidry (second from left) named the Kaplan All-Stars Voodoo team and their managers as her ‘Citizens of the Month.’ Accepting the nomination are (front) Madi Hardee and Chloe Chargois (back) C.J. Chargois, Jeremy Richard and Bart Baudoin.

Voodoo All-Stars team named August ‘Citizens of the Month’

Councilwoman Melissa Guidry named the Kaplan All-stars Voodoo team as her August ‘Citizens of the Month.’ They are being recognized for their leadership and athletic skills.
This past summer, on the weekend of July 7-9, the Kaplan All-stars Voodoo Team competed on their home turf during the 2017 KYAA Summer Shootout, placing first in each teams division, 8U, 10U, 12U, and 14U.
Congratulations to all of the players, coaches, parents and volunteers on such an amazing and successful season. May God continue to bless you with talent, heart and dedication.

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This is the multipurpose building at Herod Elementary in Abbeville. One like this will be built at Dozier Elementary.

Vermilion Parish School Board OKs building Dozier Multi-Purpose building

The Vermilion Parish School Board approved the building of a new multi purpose building at Dozier Elementary in Erath.
After a lengthy discussion, the school board voted 5-2 in favor of approving the funds to build the building, which looks like a gym.
Voting for the building were school board members Chris Hebert, Sara Duplechain, Stacy Landry, Kibbie Pillette and Laura LeBeouf. Voting against it were Anthony Fontana and Chris Gautreaux. Luddy Herpin was absent from the meeting.

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Takunrat Taksima, a doctoral student from Kasetsart University in Thailand, is spending a year at the LSU AgCenter studying the antiaging effects of the chemical astaxanthin, which is derived from crawfish shells. She is working in Subramanian Sathivel’s laboratory, where several projects are looking at deriving benefits from various parts of crawfish. Photo by Tobie Blanchard/LSU AgCenter

More than meat: LSU AgCenter researcher sees benefit in all parts of crawfish

BATON ROUGE — An LSU AgCenter researcher is working on ways to add value to the Louisiana crawfish crop. Tail meat is the main reason farmers raise crawfish, but Subramaniam Sathivel sees benefits in the entire crustacean.
Sathivel, an AgCenter food processing and engineering professor, is working on a minced meat made from undersized crawfish, which have low economic value. Sathivel is also helping a local crawfish farmer start a crawfish minced meat company.

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