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Until well into the 1800s, the oldest people in a town or area were the keepers of weather lore. Any time there was a bitter cold snap or a big snowstorm or a flooding rain, or any other piece of unusual weather, newspapers invariably reported that none of “the oldest inhabitants” had ever seen such a thing before.
The earliest reliable weather records for most south Louisiana communities date to 1887, when R. E. Kerkam of the U. S. Signal Service began setting up a network of weather observers to keep daily logs of high and low temperatures, rainfall, and other significant observations.
The Signal Service began as a part of the army and, as its name implies, was charged with getting military information from one unit to the other, especially in time of war. Its mission took on importance to civilians in 1870, when Congress decreed that the Secretary of War had to “provide for taking meteorological observations at the military stations in the interior of the continent … and for giving notice … by telegraph and marine signals of the approach and force of storms.”
Over the next decade or so Signal Service observers were placed in major cities as well as on military posts, but there were no weather watchers in smaller places until the later 1800s. About 20 states had set up networks by 1887 when Kerkam, the director at New Orleans, decided it was time for Louisiana to find local observers in every parish.
In a statement sent to newspapers across the state he enumerated a list of reasons that such a network would help practically everyone, especially planters and others dependent on good weather information.
Records compiled by the observers, he said, would give “agriculturalists” data on rainfall, frosts, and other information “invaluable in the production of crops.” Rainfall records would help engineers calculate how big sewers and drains had to be. Doctors would be able to “study disease with reliable meteorological records by their side” and provide for “preventive … sanitary measures.”
The data would be compiled into a monthly bulletin for publication in newspapers that would also report on “the actual condition of growing crops.” That last part grew in importance and the original newspaper bulletins eventually became the Louisiana Crop and Weather Review, which continues in various formats today.
Kerkam promised “the taking of … observations requires but few minutes daily and the exercise will be very agreeable and instructive.” With good participation, he said, “Louisiana will … be able to be proud of an efficient Weather Service,”
Father C. M. Widman, a Jesuit at Grand Coteau, and J.J. Davidson, “the popular agent of the S.P Railroad” in Lafayette, were among the first to sign up.
The weather service became a civilian agency on October 1, 1890, when Congress moved forecasting and reporting responsibilities to a new U.S. Weather Bureau, which was part of the Department of Agriculture. That did not change the need for local weather watchers, and they remain active today. The National Weather Service office at Lake Charles still recruits observers for places that do not have them and is currently responsible for about 70 sites.
A collection of Jim Bradshaw’s columns, "Cajuns and Other Characters," is now available from Pelican Publishing. You can contact him at jimbrad-shaw4321@gmail.com or P.O. Box 1121, Washington LA 70589.

The following are the radio dispatch logs from the Morgan City Police Department. To report unlawful or suspicious activity, call the police department at 985-380-4605.
Wednesday, Nov. 11
8:45 a.m. 700 block of Maine Street; Officer stand by.
10:14 a.m. 300 block of Wren Street; Theft.
10:25 a.m. 1000 block of Second Street; Medi-cal.
12:41 p.m. 2100 block of Cedar Street; Alarm.
2:44 p.m. 1100 block of Marguerite Street; Assistance.
4:09 p.m. 1000 block of La. 70; Complaint.
4:32 p.m. 1000 block of La. 70; 911 hang up.
4:45 p.m. 900 block of Marguerite Street; Juvenile problems.
5:24 p.m. Second Street and Railroad Avenue; Accident.
5:26 p.m. Sixth and Freret streets; Suspi-cious vehicle.
5:40 p.m. U.S. 90 West; Traffic incident.
5:56 p.m. 1200 block of North Prescott Street; Animal.
5:57 p.m. 600 block of Freret Street; Harass-ment.
7:55 p.m. 800 block of Fig Street; Juvenile problem.
8:15 p.m. 700 block of Willow Street; Medical.
9:48 p.m. Morgan City Police Department; Complaint.
10:36 p.m. 1400 block of Sandra Street; Alarm.
11:24 p.m. 100 block of Federal Avenue; Animal.
Thursday, Nov. 12
1:59 a.m. 1100 block of Seventh Street; Alarm.
2:04 a.m. Lawrence Park; Arrest.
2:53 a.m. Elm and Marguerite streets; Disturbance.
3 a.m. Justa Street; Animal.

In an homage to gumbo, Louisiana chefs Isaac Toups and Brian Landry offer their versions.
Chicken and sausage gumbo according to Toups — “This is Gumbo 101: the first gumbo you learn in the Cajun kitchen. It’s surely the most popular gumbo on the planet.”
Toups and Jennifer V. Cole are authors of the book, “Chasing the Gator: Isaac Toups & The New Cajun Cooking.” Toups also owns Toups’ Meatery in New Orleans.
New Orleans native Chef Brian Landry brings his roots to Marsh House in Nashville, Tennessee, with his seafood gumbo. A variation on the classic NOLA dish, the shrimp, crab and andouille gumbo packs just as much flavor and makes for an easy dish to make at home.
Landry is also owner of Jake Rose in New Orleans where he promotes Duck & Andouille Gumbo — made with rich, tender duck meat instead of the usual chicken, and smoky andouille, this hearty gumbo is full of flavor.

CHICKEN AND SAUSAGE GUMBO
Chef Isaac Toups
4 bone-in, skin-on chicken thighs
1 large red bell pepper, diced
1 lb. andouille sausage (or your favorite smoked sausage), cut into half-moons
3 tsp. kosher salt, divided
2 ribs celery, diced
10 cloves garlic, crushed
2 tsp. ground black pepper, divided
½ cup grapeseed oil
½ cup all-purpose flour
1 large onion, diced
4 bay leaves
1 (12-oz.) bottle amber-style beer
5 cups chicken stock
1 tsp. Louisiana Liquid Snake Hot Sauce
Cooked rice
Sliced green onions, for garnish
1 tsp. Smokey Green Hot Sauce
Preheat the oven to 400 degrees. Season the chicken thighs with 2 teaspoons of the salt and 1 teaspoon of the black pepper. Place on a rimmed baking sheet, skin side up, and roast for 20 minutes, or until the skin is lightly browned. Remove from the oven and set aside. Don’t throw that fat away, it’s going in the gumbo later.
In a heavy Dutch oven over medium heat, make a dark roux, using the oil and flour, about 45 minutes. Once the roux is the color of milk chocolate, add the trinity of onion, bell pepper and celery, and stir once every 5 seconds for about a minute until the vegetables begin to soften and caramelize. The roux is rocking hot, so these vegetables are going to cook really quickly. Don’t walk away! After a minute, add the garlic and bay leaves and cook for another 30 seconds, stirring frequently.
Deglaze the pot with the beer, scraping the bottom with a wooden spoon until all the browned bits are released. Stir constantly until it returns to a simmer. Add the stock and continue stirring until it returns to a simmer. Add the remaining 1 teaspoon salt, 1 teaspoon black pepper and the cayenne. Add the reserved chicken thighs (skin, bones, everything) and their fat and the sausage. Bring back to a bare simmer, being careful not to let it boil and not to let the roux scorch, reduce the heat to the lowest setting on your stove, and cover. Simmer for 3 hours, stirring every 30 minutes, scraping the bottom each time. Your gumbo should begin to thicken, but not like gravy. If it starts getting too thick before the 3 hours are up and you have to hit it with a little water to thin it, do so.
Do not skim that fat off the top.
Serve with rice. Toups puts the gumbo down in each bowl first and then puts the rice on top. Garnish with sliced green onions. To bump up the heat, add another dash of Louisiana Liquid Snake.
Serves 4

DUCK AND ANDOUILLE GUMBO
Chef Brian Landry of Jake Rose, New Orleans
1 cup vegetable oil
1 cup all-purpose flour
2 cups diced onion
1 cup diced celery
2 Tbsp. dry oregano
1 Tbsp. ground clove
2 Tbsp. chili powder
2 Tbsp. paprika
1 Tbsp. crushed red pepper
2 lbs. andouille sausage (cut into half moons)
1 cup diced green bell pepper
¼ cup garlic (minced)
1 Tbsp. Allspice
2 Tbsp. dry thyme
Bay leaf
2 lb. duck meat (roasted and pulled)
2 oz. Worcestershire sauce
3 qts. duck stock (or chicken stock)
2 Tbsp. filé
Salt and black pepper to taste
In a 2-gallon stock pot, heat the oil over high heat. Add the onion and cook until caramelized. Once onion is browned but not burnt, whisk in the flour. Stir constantly until a dark brown roux is achieved. Add celery, oregano, clove, chili powder, paprika and chili flakes. Cook until the celery is tender. Next add the andouille and the duck meat. Cook for approximately 10 minutes until the sausage begins to render. Add the bell pepper, garlic, allspice, thyme and bay leaf. Cook until bell peppers are tender. Add the duck stock one ladle at a time, stirring constantly. Bring to a rolling boil then reduce to a simmer.
Whisk in filé. Cook for approximately one hour. Add stock as needed to maintain volume. Skim any impurities or oil that collects at the top. Season with salt and pepper. Serve with steamed rice.
Yield: 12 servings

SEAFOOD OKRA GUMBO
Marsh House, Nashville
1 cup vegetable oil
1 cup all-purpose flour
2 cups diced onion
6 blue crabs (quartered)
1 cup diced celery
1 cup diced green bell pepper
¼ cup garlic (minced)
Bay leaf
1 Tbsp. dry oregano
1 Tbsp. dry thyme
1 Tbsp. dry basil
2 Tbsp. chili powder
2 Tbsp. paprika
1 Tbsp. crushed red pepper
2 ripe tomatoes (diced)
2 cups okra (sliced)
2 oz. Worcestershire sauce
3 qts. chilled crab stock (or shrimp stock)
1 lb. Louisiana shrimp (peeled and deveined)
1 cup crab claw meat
1 cup shucked oysters
Salt, black pepper and Tabasco, to taste
2 Tbsp. filé
In a 2-gallon heavy bottom stock pot, heat the oil over high heat. Whisk the flour into the oil. Stir constantly until a brown roux is achieved. Add the onion and cook until caramelized.
Once onion is browned but not burnt, add the crabs. Stir well. Next add the celery, bell pepper, garlic, dry herbs, chili powder, paprika and chili flakes. Cook until the vegetables are tender. Add the tomatoes, okra, and Worcestershire. Add the crab stock one ladle at a time stirring constantly making sure there are no lumps of roux. Bring to a rolling boil then reduce to a simmer.
Cook for approximately ½ hour. Add stock as needed to maintain volume. Skim any impurities or oil that collects at the top. Add the shrimp and cook for approximately 5 minutes until the shrimp are just cooked through.
Now, add the crabmeat and oysters and continue to simmer until the oysters begin to curl. Season with salt, pepper and Tabasco. Whisk in filé right before serving. Serve with steamed rice.
Yield: 10 servings

CENTERVILLE -- The St. Mary School Board voted unanimously Thursday to seek State Bond Commission approval to put a new sales tax for teacher and staff raises on the March 20 ballot.

It's the board's second attempt to get the tax passed, this time as a 0.45% tax dedicated only to raises for teachers and support personnel.

If passed, the tax is expected to raise about $4 million a year, enough to give teachers a $3,000 annual raise, plus a $1,500-a-year bump for non-certified employees.

No discussion preceded the 9-0 vote in favor of the proposition. But board President Michael Taylor read from a prepared statement, saying the tax proposal announcement "has been long overdue.

"There is never a good time for a tax increase," he said, "but this board has an obligation to provide the best public education possible and that cannot be accomplished without providing competitive pay for our teachers. The simple fact is that our teachers are underpaid and they deserve a competitive salary."

Taylor cited these statistics:

--St. Mary public schools' share of tax collections is the seventh lowest among parishes or municipalities reported by the Louisiana Association of Tax Administrators.

--St. Mary's sales tax rate is 4%, except for Morgan City, where it's 4.3%. Even with the 0.45% tax, Taylor said, St. Mary's sales tax rate will be lower than the rates in Assumption (5%), Hourma/Terrebonne (5.5%), New Iberia (5%), Lafayette (5%) and Thibodaux (5%).

"Ironically, most people in St. Mary shop in Houma or Lafayette and pay their higher sales tax and support their teacher salaries," Taylor said.

--St. Mary's District Performance Score in the state accountability system has ranked among the best in Louisiana for seven straight years. St. Mary ranked 17th of 72 districts in 2019.

--But St. Mary ranks 42nd in teacher pay among the state's public school systems, according to the Louisiana Department of Education.

"This is a vast difference in the effectiveness of teachers to impact student achievement and the rate at which they are compensated," Taylor said.

The low pay makes it difficult to compete with systems such as Terrebonne, Iberia and Lafayette when recruiting teachers, he said.

"It is time that we pay them accordingly with a competitive salary," Taylor said.

The board may not have engaged in discussion about the tax proposal Thursday, but that doesn't mean it hasn't been batted around in public debate this year.

The board started in December with a 0.5% proposal that would have funded a technology fund in addition the staff and faculty raises. That provoked powerful opposition from state Sen. Bret Allain,
R-Franklin, who sits on the State Bond Commission. Allain opposed the technology fund provision and plans for a spring election, when turnout was likely to be low. The school administration had wanted to the tax in place in time to recruit teachers for the 2020-21 school year.

The board retooled the proposal, eliminating the technology fund and reducing the tax to 0l.45%.

Even then, the School Board needed two attempts to get the tax measure through the State Bond Commission and on a ballot, only to see the election postponed because of the pandemic. And when election time rolled around, the administration discovered what has been described as discrepancies in the ballot wording developed by the Secretary of State's Office.

The board pulled the tax from consideration and regrouped for the second attempt members launched Thursday night.

To pass the tax this time, the board will have to make a better case to voters than officials who have opposed the new levy because of its potential impact on St. Mary's economy.

Low energy prices had staggered the parish's economy for more than five years even before shutdowns targeting the spread of COVID-19 pushed the parish unemployment rate to near 15% in the spring. Joblessness here remained over 9% in September.

The proposal seems likely to face more opposition from Allain this time around.. At a recent St. Mary Chamber luncheon, Allain insisted that he believes teachers deserve more pay. But the senator said the timing is bad for a tax that could add more pain to an economy that is already hurting.

Also Thursday, many School Board employees and retirees came in for a little extra pre-holiday money.

The board learned it has received a rebate of nearly $296,000 from United Health Care, which administers health coverage for employees and retirees. Under the terms of the Affordable Care Act, United Health Care is required to pay benefits amounting to at least 85% of the premiums it receives from Louisiana customers or refund the difference, according to insurance consultant James Perez.

The School Board plans to make payments of $325-$350 to covered employees and retirees who meet certain criteria, including length of service during the previous year for current employees.