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Louisiana Public Broadcasting (LPB) and the City of Abbeville invite the public to a free advance screening of the LA64 episode featuring Vermilion Parish on Friday, Jan. 30, at 6 p.m. at the Vermilion Parish Library – Abbeville Branch.
The event marks the first public screening of LA64 and the official kickoff of LPB’s new travel series. The full 30-minute Vermilion Parish episode will be shown ahead of the series’ broadcast premiere on Monday, Feb. 2, at 8 p.m. on LPB.
LA64 is a weekly travel series that explores one Louisiana parish per episode. Across its planned five-year run, the series will uncover the culture, customs, cuisine, festivals, folklore, and hidden attractions that define Louisiana’s identity, ultimately visiting all 64 parishes.
The series premieres with Vermilion Parish. “LA64 is about discovery and exploring Louisiana beyond the guidebooks,” said series host Karen LeBlanc. “Every parish has a great story, and Vermilion Parish is a great place for LPB to begin.”
Following the screening, LeBlanc will take part in a brief Q&A with LPB Executive Producer Linda Midgett. The event is free and open to the public, but seating is limited.

Three Vermilion Parish high schools have gone cashless for sporting events.
This change means that only digital payments are accepted for tickets and concessions.
Attendees must use digital payment methods, such as cards or mobile apps, to purchase tickets and concessions, which streamlines the process.
Since the start of the basketball season, North Vermilion High, Abbeville High, and Kaplan High have implemented cashless payment for event entry.
Fans can purchase tickets through the i2 Event Ticket app by scanning a QR code, creating an account, selecting the high school sporting event, and completing the purchase. Tickets may be bought for the current game day or in advance.
After purchase, fans receive an electronic ticket on their phone to present at the gate upon entry.
Alternatively, tickets can be purchased at the venue using a credit or debit card.
Byler reminded the board that the cashless payment method is used at sporting events and concerts throughout the United States.
All payments are deposited directly into the school’s account, eliminating the need for cash handling.
The i2 Event Ticket app charges the fan a $1.20 processing fee per transaction. For a $10 ticket, the fan pays an additional $1.20, and the school receives $8.80.
No money is ever exchanged at the gate.
Superintendent Tommy Byler updated the school board about the progress of the cashless method.
“Our schools are super excited,” said Byler. “No hands touch cash. There are no longer lines. You show your electronic ticket at the gate and walk in.”
Today, North Vermilion and Abbeville use cashless for the entrance and in the concession stands. Kaplan’s basketball concession is working on going cashless.
Erath High School and Gueydan High School have yet to go cashless.
Look for Erath High to go cashless for the spring sports like softball, baseball and track.
Byler said that because no money is being handled, high school students in clubs like BETA can operate the concession stands.

November 1, 1943 — January 18, 2026

A Mass of Christian Burial for Stephen Joseph Langlinais was celebrated by Father Clinton Sensat last week at Our Lady of Lourdes Roman Catholic Church in Erath.
Readers for the Mass were his granddaughters, Alison Bourque and Hannah Granger. Gift bearers were Regan Granger, Olivia Harris, Elizabeth Harris, and Katelyn Earnest. Interment followed immediately at Our Lady of Lourdes Mausoleum.
Stephen Joseph Langlinais was called home to his Heavenly Father at 7 p.m. on January 18, 2026, surrounded by his beloved children.
Known to many as “Mr. Steve,” he was a native of Erath and was raised on a rice and dairy farm, where he and his siblings learned the values of honesty, integrity, and hard work.
His days often began at 4:00 a.m. milking cows, followed by school and football or track practice, then returning home for chores and studying late into the night. He attended Erath High School, graduating as Valedictorian in 1961. During his high school years, he excelled in football and track, earning All-State honors in track all four years and setting multiple school records. He was later inducted into the Erath High School Athletic Hall of Fame.
Stephen went on to attend USL, where he was a member of both the football and track teams. He earned his Bachelor’s degree and later his Master’s degree from LSU. In 1969, he obtained his Professional Engineering license, and in 1971, his Professional Land Surveying license. Shortly thereafter, he founded his land surveying business, S. J. Langlinais & Associates, which he operated from his home for many years before moving to a dedicated office in Abbeville. In addition to running his business, he accepted a professorship at USL at the age of 25 and taught Agriscience for 30 years.
Following his retirement from USL, Stephen was named “Outstanding Alumni of the College of Life Sciences” in 2001. That same year, he was honored as “State Engineer of the Year” by the Louisiana Society of Engineers. He also served for many years as an officer in the local chapter of the Louisiana Society of Professional Surveyors (LSPS), including the role of President. He led his land surveying firm for over 50 years and was recognized by colleagues, peers, associates, and family for his dedication and service at a semi-retirement banquet in 2022.
In his professional life, Stephen also served as an expert witness in numerous cases, offering insight in criminal court proceedings, environmental lawsuits, and matters involving mechanical and boundary-related concepts. He was also known to have written and copyrighted his own drainage calculation software, pioneering the use of computers in engineering drainage design.
He proudly represented the Krewe of Vermilion in 2003 and was crowned King Vermilion IV, serving alongside his youngest daughter as his Queen. In 2005, he was inducted into the Order of Living Legends by the Acadian Museum in Erath.
A lifelong, devout Catholic, Stephen served as a Eucharistic Minister at Our Lady of Lourdes Catholic Church and was a member of the Come Lord Jesus prayer group. He was also a member of Les Curieux, where he enjoyed engaging with community leaders on issues affecting Vermilion Parish.
Stephen married the love of his life, Juliette Marie Toups of Henry, in 1964. Together they shared 57 years of marriage and raised five children. They were later blessed with fifteen grandchildren and five great-grandchildren.
He will be remembered as a kind, caring, patient, and genuine gentleman; a devoted professor; and a respected businessman who touched countless lives. Stephen was known for his sense of humor, contagious laugh, strong moral compass, and selflessness. One of his greatest joys was spending time with his grandchildren and taking sincere interest in their activities, sports, and hobbies.
The Langlinais family extends heartfelt gratitude to Mandy and Debbie Baudoin, Norma Broussard, Dorothea “Dot” Babineaux, Linda Lee, Michelle “Mimi” Reaux, and Adrienne Delcambre for the love, care, and companionship they provided to Stephen in the later years of his life. These women held a special place in Stephen’s heart and in the hearts of his family, and their dedication and compassion were beyond measure.
Serving as pallbearers were Craig Langlinais (Stephen’s godson) and his grandsons: Seth Bourque, Cole Bourque, Mason Granger, Grant Kimbell, and Rhett Kimbell. Honorary pallbearers will be Kamren Earnest, Reed Langlinais, John Eric Granger, Luke Harris, David “DJ” Jennings, Logan Harris, Asher Jennings, and Maverick Bourque.
Stephen is survived by his five children: Ann Lori Langlinais Broussard (Lynn), Dana Langlinais Granger (Nathan), Carrie Langlinais Ferrell (Michael), Benjamin Langlinais (Cherie Hollis), and Bethany Langlinais Harris (Everitt); one sister, Charlotte Langlinais Waguespack (Glynn); two brothers, Larry Langlinais (Minette) and Glenwood Langlinais (Jackie), and a special friend Ms. Gloria Newton.
He is also survived by fifteen grandchildren: Seth (Alicia), Cole (Peggy), and Alison Bourque; Mason (Mary), Hannah, Regan, and John Eric Granger; Grant and Rhett (Kaitlin) Kimbell; Dylan Ferrell (Chloe); Reed Langlinais; Olivia, Luke, Elizabeth, and Logan Harris. His five great-grandchildren are Kamren and Katelyn Earnest, DJ and Asher Jennings, and Maverick Bourque.
He was preceded in death by his beloved wife of 57 years, Juliette Toups Langlinais; his parents, Wilfred and Anna Langlinais of Erath; and his grandson, Ross Stephen Granger.
In lieu of flowers, the family requests that donations be made in Stephen’s memory to the Ross Granger Memorial Fund or the Parkinson’s Foundation.
Frioux-David Funeral Home of Erath, 209 East Putnam Street, (337) 937-0405 handled the arrangements.

Demi means half in French, but actually a demi tasse is a small cup

Erath’s Demi Tasse held its first gathering of the year with yours truly Billie Landry as hostess. Demi is translated into English as half. A demi tasse actually means a small cup. A demi tasse cup probably holds a half cup. This is your French lesson for today.
The theme of my party began as “As the World Turns” as an homage to the old soap opera by that name. It turned into “Around the World Eats.” Researching the origin of ingredients was a very interesting research.
The main dish was Vance’s Cajun Shrimp and Andouille Casserole. Delicious, but the recipe is totally his.

GULF OF AMERICA SHRIMP MOLD MADE

BY HARRIET NUNEZ

What a treat
Can be prepared in any cake or silicone pan

INGREDIENTS

-1 can condensed tomato soup
-2 envelopes unflavored gelatin
-1/2 cup cold water
-6 ounces cream cheese
-1 cup mayonnaise
-1 lb shrimp, peeled and deveined
-1 cup celery
-1/2 cup green onions

MISE EN PLACE

-Heat soup.
-In a bowl, dissolve gelatin with cold water.
-Mix hot soup into gelatin.
-Mix room-temperature cream cheese and mayonnaise.
-Stir into soup until well blended.
-Add chopped shrimp, celery, and green onions.
-Spoon into mold.
-Refrigerate overnight.
-Serve with crackers.

Harriet doubled the recipe. One was presented in a fish mold that I bought on Amazon and the other she made in a Bundt shape silicone mold. Aluminum molds used to be available in many shapes and sizes. Not so anymore. The only one I found on Amazon, besides ice cube molds, was this one defined as a Koi mold.

AMISH MARINATED CARROTS

This dish, made by my granddaughter, Kaitlyn Mathew, was a hit and an easy recipe that creates a unique side dish.

INGREDIENTS

-4 cans sliced carrots*
-1/3 cup vinegar
-1/2 tsp salt
-1 onion, thinly sliced
-1 bell pepper
-1 cup sugar
-2 tbsp oil
-1/4 cup red pepper
-1 can tomato soup**

MISE EN PLACE

-Mix all ingredients.
-Refrigerate at least 24 hours.

That’s it!

With 10-month old MaryAnn active and also teething, Kaitlyn created a highly praised prize winner. Our MaryAnn was unhappy during the 24-hour refrigeration period, and Kaitlyn had to miss the luncheon.
*The original recipe called for cooking raw carrots in the tomato soup, but I have read somewhere that canned carrots could be substituted. No one noticed our secret I’m sure it was a modern, genius woman that came up with that idea.
**Boo, my grocery shopper brought home Tomato Bisque, with the excuse that bisque is soup. We went along with him, and evidently he was right. I think the recipe meant condensed tomato soup. Cooking is not a science; it’s supposed to be an enjoyment and a personal trial and error. A good cook seldom creates an error.

DUTCH COLE SLAW

INGREDIENTS

-1 large bag supermarket angel hair Coke
-1 small bottle capers, lightly rinsed
-1 1/2 tsp celery seeds*
-1/2 cup mayonnaise, to start**
-1/4 cup vinegar

MISE EN PLACE

-Spread Cole slaw in large bowl. After being tightly wrapped, the cabbage needs to be separated to accept the ingredients as or should.
*Celery seeds really need to be in there.
**You need to judge your mayonnaise. Don’t put too much. That’s why I suggest starting with just 1/2 cup.

ITALIAN AMERICAN GARLIC BREAD

Easiest to prepare.
-Go to your favorite supermarket or specialty shop.
What was interesting when I looked this up is that many, many of our favorite Italian foods were created by Italians in America, who are now Italian Americans.

ITALIAN MEATBALL’S W/LANDRY GRAVY

INGREDIENTS

-1 large bag frozen Italian meatballs
-Small recipe of Landry gravy
I’m giving the whole family credit for MY red gravy, but it seems better on the labeled cards.
I started my red gravy Sunday afternoon cooking until I went to bed. Boo was in Oklahoma City, so I had to do all the stirring myself! Huh! It was cooked for several hours Monday and Tuesday evening. The meatballs were appreciated; all 40 were eaten. I’m giving Italy all the credit for the meatballs, but that’s what written in the bag they come in.
Working on a deadline, this is all of my recipes for today. I’ll have more next week.

A New Year’s Resolution for today is one that busy people should consider.
“LEARN TO SAY “NO!”

Jusqu’a la semaine prochaine!

billielandry@iosinces.com