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Medical pot delayed for state testing

BATON ROUGE (AP) — One of two licensed marijuana growers in Louisiana says patients might have to wait two months later than hoped for medical pot products to be available at dispensaries across the state.
John Davis, GB Sciences Louisiana president, which was hired by Louisiana State University as a sanctioned grower, tells news outlets it’s anticipated that products won’t be available until January, with the state Department of Agriculture and Forestry having to take on product testing following an unsuccessful effort to find an independent lab to do it.
Regulatory hurdles have slowed the process making it unclear when medical cannabis will actually be commercially available in Louisiana.
Louisiana patients might have to wait until January, according to the latest timetable provided by GB Sciences Louisiana.
Davis said the company began extracting the compounds from their first harvest on Wednesday and it will likely take about a week before it can be sent to the LDAF for testing.
Department spokeswoman Veronica Mosgrove said regulators will test for pesticides, contaminants and heavy metals and it’ll take roughly six weeks to get results back to GB Sciences. She said the department will still receive proposals due Thursday to identify an in-state independent testing facility.
An independent testing site has been part of the LDAF’s rule since they took over as regulator of the medical marijuana program in 2016. Mosgrove explained that the agency tried to identify a lab that met their criteria in state to conduct all of the testing in one lab.
Concerned that this could create a delay the LDAF invested approximately $800,000 in setting up their own testing facility, she said.
“After many searches, the commissioner did not want to hold up the testing of the product, so he decided to expand our lab capabilities,” Mosgrove said. “AgChem, LDAF’s lab, had most of the equipment because they are already testing pesticides, feed, fertilizer, water, soil, etc.”
She explained that they are continuing with the RFP despite having expanding testing capabilities to identify any labs interested in helping with the anticipated heavy load due to the increase in the number of patients who now qualify for medical marijuana in Louisiana.
“The department is the regulator and if we detect a problem, a third lab can verify our results,” she said. “If a third lab is identified through the RFP, LDAF’s lab can spot check that third party lab for quality assurance.”

Another sports betting debate awaits lawmakers

BATON ROUGE (AP) — Louisiana lawmakers Wednesday promised a renewed push to legalize sports betting, saying gamblers are finding ways to wager elsewhere and the state is losing out on taxing the activity.
Sen. Danny Martiny, a Kenner Republican, told members of a Senate judiciary committee that he’ll again introduce a sports betting proposal in the 2019 legislative session.
Lawmakers spurned similar legislation this year. But Martiny and other senators who support the gambling expansion hope a U.S. Supreme Court decision allowing sports betting, combined with sports wagering now going on in Mississippi, could change minds.
Six states allow sports betting, and others are considering it. Ronnie Jones, chairman of the Louisiana Gaming Control Board, told senators that Louisiana residents are betting on sports today, not just in neighboring Mississippi, but through offshore gambling sites.
“They are happy to take your money in an uncontrolled and unregulated environment,” Jones said.
Sen. Gary Smith, a Norco Democrat, replied: “And we collect no taxes on it.”
The American Gaming Association projected sports betting in Louisiana could generate revenue ranging from $245 million to $288 million a year, according to data provided to senators by the Louisiana State Police. If Louisiana used the same tax rate charged on its riverboat casinos, that could bring in between $52 million and $62 million for state coffers.
Martiny suggested the largesse for the state may be far smaller, but he said Louisiana’s existing tax collections could fall if large numbers of gamblers head to Mississippi for the sports books.
“The question is how much are we going to lose if we don’t do it?” he asked.
Dan Real, general manager for Harrah’s New Orleans, urged support for legalizing sports betting at Louisiana’s casinos, calling it “a very important piece for us to add here” to compete.
No one in Wednesday’s hearing spoke against the idea.
Still, legalized sports betting faces high hurdles to passage in the Louisiana Legislature, with opposition from conservative groups and pastors who object to anything that increases gambling options.
And even among supporters of the wagering, lawmakers diverge on how and where sports betting should be offered in Louisiana.
If they wanted to permit sports betting, lawmakers would have to determine whether they want to limit its locations, such as only in the state’s existing casinos or in broader gambling sites, such as mobile sports betting. They’d also have to decide how to tax it.
Jones said he believes voters in parishes that would have the sports betting sites would have to decide if they want the gambling there through a referendum process, similar to how voters determined on a parish-by-parish vote if video poker or a riverboat casino was allowed.
A good gauge of residents’ interest in sports betting, Jones said, will be the Nov. 6 election, when voters will decide in each parish whether to allow residents to play for cash prizes in fantasy sports games through online sites such as DraftKings and FanDuel.
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Follow Melinda Deslatte on Twitter at http://twitter.com/melindadeslatte

Frequent rain tough on sugar cane farmers

Consistently rainy weather during recent weeks and months has hampered sugar cane farmers from harvesting this year’s crop and planting for next year. Sugar cane harvest season started around the beginning of October. Louisiana sugar cane farmers began seeing wet weather a couple of months ago after a mostly dry summer. “Beginning in August, the rains turned on,” said Jim Simon, general manager of the American Sugar Cane League. “And they’ve been hitting us pretty consistently since, for the last month and a half or so.” Planting for next year’s crop usually commences during August. But rainy conditions delayed that ...

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City offers thanks for health screening

The Daily Review/Zachary Fitzgerald
Morgan City officials recently recognized 100 Black Men of St. Mary Parish, Skinner’s Barber Shop and Mary Bird Perkins Cancer Center for holding a September health screening event. Pictured with the City Council and Mayor Frank “Boo” Grizzaffi are Hope Jeff of Mary Bird Perkins, Isaiah Skinner of Skinner’s Barber Shop, Demetrius Wilson and Clarence Robinson, both of 100 Black Men of St. Mary Parish.

AARP birthdays

Submitted Photo
AARP sponsored the September birthday celebration for residents of the Morgan City Health Care Center. Shown from left are Sandra Sons, Thurma Briggs and Richard Burdick. Residents not pictured also celebrated birthdays; Patsy Stegall, Jacqueline Aucoin, Lucille Temple, Darryl Ruffin and Bobby Dimiceli. Representing AARP in back from left are Leilani Tavini, Faye Smith and Lea Hebert.

DR. RAYMOND J. LOCKETT

Four Corners, La., a rural village in St. Mary’s Parish served as the birthplace of Raymond Jacob Lockett on November 8, 1935. The eldest child of Jacob and Velma Lockett, he was baptized at St. Peter Catholic Church and educated in the parochial and public schools of parish. While in school, Raymond was active in many clubs and sports teams including the football, track and baseball teams as well as participating in the drama club and choir.
In the summer of 1953, he was admitted into the accelerated academic program at Southern University in Baton Rouge, La. While at Southern, Raymond continued to be active in extracurricular activities. A member of the R.O.T.C. program, he served as the commander of the famed drill team and was a co-captain of the track team and president of the Newman Club. In November of 1954 Raymond was initiated into the Alpha Sigma Chapter of Kappa Alpha Psi Fraternity.
Upon graduating from Southern with a degree in Education, he served in the United States Army. He left the Army as 1st lieutenant and returned to St. Mary Parish to teach. At Willow Street School, Raymond taught social studies and served as the school track coach.
Willow Street was also where he met Alene Banks. On June 8, 1962 they were united in holy matrimony. From this union two children were born, Sonya Denise and Tammy Marie.
In his social studies classroom, Raymond taught his students to question everything and to defend what they believed in. He lived that adage and as a member of the St. Mary Parish community, he fought for the inclusion of African Americans in the power structure of the parish. As a member of Citizens for Action, he helped to sponsor the first group of African American political candidates in Franklin, La. since Reconstruction. The following year Raymond served as the campaign manager for all African American candidates running for office in the parish. He was also a founding member of the Anti-Poverty Council serving as its first president. Raymond’s work with the Citizens for Action and Anti-Poverty Council served as the catalyst responsible for the desegregation of hotels, restaurants, food stores and other establishments in Franklin, La.
Later, Raymond received a fellowship to study in the first African American studies program at Southern University where he received his second Master’s degree, an M.A. in Social Studies with a specialization in Black Studies. His first Masters in Education was awarded a few years earlier. After the completion of his second M.A., Lockett received a fellowship to attend the University of Colorado at Boulder where he received his Education doctorate.
He taught for a short stint at Kansas State University before returning to Southern University as an assistant professor of history. For the next 40 years, he served as a professor and then chairman of the History Department. He was instrumental in initiating the Black History month program at Southern and served as its chair for 30 years. He also worked to start African American historical studies programs in the surrounding communities. For 18 years, he organized global cultural excursions for students and community members to expand their knowledge and appreciation of different customs and cultures. His legacy boasts a number of students who have received masters in social science and doctorates in history as well as law degrees. While at Southern, he served as the Vice-President and President of the University’s Faculty Senate. In 2012, he was inducted into the Southern University Sports Hall of Fame.
Active in Kappa Alpha Psi Fraternity since his initiation, Raymond was a charter member of the Opelousas Alumni Chapter. During his years in the chapter he has served as the Dean of Pledges and had three different terms as Polemarch. He was the advisor to the Alpha Sigma Chapter at Southern University for 15 years and served as Administrative Assistant for the Province Polemarch of the Southwestern Region.
Lockett was an active member of St. Paul Catholic Church having served as Parish Council President, Men’s Choir President and Grand Knight of St Paul’s Knights of Peter Claver. He is also active member of the Kwans Club of Baton Rouge.
Raymond departed this life on Sunday, October 21, 2018. Greeting him at the time of his transition were his parents Jacob and Velma; brothers Aubrey and Nolan; sister Jacqueline; stepmother Alice Clay; sister-in-laws Lillie Smith, Joyce Lockett and Mary Lee Johnson; brother-in-laws Reverend Clifton Smith and Melvin Johnson; and treasured loved ones. He leaves to rejoice his memory his devoted wife, Alene; children Sonya Denise Lockett and Dr. Tammy Lockett Benjamin; son-in-law Dr. Eric Benjamin; granddaughters Olivia Mae Benjamin and Sophia Lovie Benjamin; brothers John and Michael Lockett; sisters Cresie Page and Bernadette Thomas; brother-in-law Michael Thomas; a host of nieces, nephews and godchildren; and many cherished relatives and friends.

Harvest Moon rises Saturday downtown

Harvest Moon Fest, presented by the Franklin Main Street Merchants Association, will be held Saturday from 8 a.m. to 4 p.m. along Franklin’s Main Street.
In addition to special shopping promotions by downtown merchants, a full day of activities are planned. A 5K Run/Walk will kick off the day. “Under the Lampposts” Car Show will feature rat rods, classic cars and trucks, bikes and special interest vehicles.
Children will have lots of fun with great activities including games, a train ride and face painting.
Dogs are welcome. Bring man’s best friend down for the annual “Mutt Strutt” Costume Contest at 12 noon.
Other activities include the Bayou Bake Off, a dessert baking competition sponsored by the Cajun Coast Visitors & Convention Bureau that will be held at the Lamppost.
Teche Growers Association and the Louisiana Wildlife & Fisheries will host demonstrations throughout the day.
Musical entertainment for the day includes 5’Oclock Shadows, Flashback and Ricky Lorenzo & Friends.
“Come spend the day with us in Historic Downtown Franklin for the Harvest Moon Festival,” Franklin Mayor Eugene Foulcard said. “Enjoy some beautiful fall weather, good food and great music and the many local arts and crafts vendors set up along Main Street. You can get some of your Christmas shopping done as you stroll through the locally owned shops as well. We look forward to seeing you there.”
Categories for the Bake-off include brownies, candy, cake/cupcakes, cookies, and pie/cobbler/custard. Check in is 9:30 a.m. to 10:30 a.m. Judging will begin at 11 a.m. Winners will be announced at 1 p.m. Winners must be in attendance.
Scoring will be based on presentation, appropriate texture, taste, consistency and overall impression. Contestants must be amateurs and all ages are encouraged to participate. Entries must be home cooked and not store-bought. More than one entry is acceptable. Desserts must be prepared in a sanitary manner, completely cooked and no items must need refrigeration. Six items are needed for candy, cupcakes, brownies, and cookies. Pies, cakes, cobblers and custards must include the entire dessert.
Entries must be clearly marked with contestant’s name and name of dessert in a sealed container with a recipe. Containers should also be labeled. With permission, recipes may be used for promotions of the Cajun Coast or Harvest Moon Fest. If permission is not granted, it will not affect your opportunity to win. Contestants may work as a team but only one award will be given to the team. Desserts may be picked up after the awards. Any leftovers after 2 p.m. become the property of the Cajun Coast Visitors & Convention Bureau and Harvest Moon Fest.
The bureau reserves the right to use photos, names, images, videos and relevant quotes in promotion of the parish and Harvest Moon Fest.
Among other activities during the day are:
—The 18th annual Fun/Run Walk, presented by Teche Action Clinic, which kicks off the event. Registration at 7 a.m.
—Children’s train ride, from 10 a.m. to 4 p.m.
—First Franklin Scarecrow Contest, decorating contest, in residential, business and school categories. They’ll be displayed in front of businesses. There will also be themed displays by Hanagriff’s Machine Shop on the boulevard.
“We need everyone to help us make this a success,” organizer Diane Wiltz said. “Please come out and support our local hometown. We are revitalizing Franklin, we get compliments, we just had some people in front out of the country and they commented how beautiful Franklin is, and historic and iconic and all those beautiful words.”
Bands include:
—5 O’Clock Shadows, 10 a.m. to 12 p.m.
—Flashback, 12-2 p.m.
—Ricky Lorenzo and Friends, 2-4 p.m.
Wiltz challenged the council and audience to “not only come, but bring at least three other people with you. Sorority sisters, brothers, friends, mayors, councilmen that live elsewhere, invite them to be a part of this, and let’s show off what we have.”
There will be food and beverage vendors, and a live auction at 2 p.m.

Amador, Solar place at art show

Two Morgan City artists placed in the 77th Louisiana Sugar Cane Festival Art Show held Sept. 29 at the Cyr-Gates Community Center in New Iberia. Diane Amador, top photo, won first place for “Rainy Day” and second place for “Oak Tree” both in the landscape category. Christi Solar, bottom photo, won second in still life with, “Apples” and third place in buildings with “New Orleans French Quarter Building.” Both artists are students of local artist and art teacher Janet Robinson.

Woman said to have created green bean casserole dies at 92

HADDONFIELD, N.J. (AP) — The woman who created a Thanksgiving staple enjoyed by millions — the green bean casserole — has died at age 92.
Dorcas Reilly died on Oct. 15 of Alzheimer’s disease, said Ken Tomlinson of the Hinski-Tomlinson Funeral Home in Haddonfield, New Jersey.
Campbell Soup officials said the New Jersey resident was the driving force behind the popular dish, made with green beans and cream of mushroom soup and topped with crunchy fried onions. The company said it is the most popular recipe ever to come out of its corporate kitchen. The recipe’s website got 2.7 million visits during last year’s holidays, the company said.
The original recipe card was donated to the National Inventors Hall of Fame in 2002.
“Dorcas was an incredible woman, whose legacy will live on for years to come. She will be missed by her Campbell colleagues and all those who were impacted by her creativity and generous spirit,” the company said in a statement.
Reilly was a Campbell Soup kitchen supervisor in 1955 when she combined the ingredients of the now-legendary green bean casserole for an Associated Press feature.
In a 2005 AP interview marking the recipe’s 50th anniversary, Reilly said she didn’t remember having a hand in it because the dish was among hundreds that were created during her time at Campbell’s. She also helped create a tomato soup meatloaf, a tuna noodle casserole and Sloppy Joe-like “souperburgers.”
The recipe is still a fixture on soup-can labels and television commercials. And Reilly said she always kept the ingredients for the casserole on hand in her home — just in case someone asked her to whip one up.
Reilly also noted whenever the company held recipe contests, she would typically see “homemade” variations of the soup-can recipe for the casserole.
“It would be Aunt Suzy’s or Grandma’s,” she said.
Campbell’s officials have said consumers often tell them practically anyone — even novices or bad cooks — can make a green bean casserole because it’s so easy to prepare.
Reilly worked for Campbell’s on and off between the late 1940s and 1988, when she retired as manager of the Campbell’s kitchen.
She is survived by her husband of 59 years, Thomas, and a son and daughter. A service will be held Saturday in Haddonfield.
—Associated Press writer Bruce Shipkowski in Trenton, N.J., contributed to this report.

Discover the secret ingredient for creating a great chili

Ground beef chili is way more convenient than chili made with whole chunks of meat, but a truly great version requires a few tricks. To keep the meat moist and tender, we treated it with salt and baking soda.
Both ingredients helped the meat hold on to moisture, so it stayed juicy and didn’t shed liquid during cooking, which would water down the chili. We also simmered the meat for 90 minutes to fully tenderize it.
We made a simple but deeply flavored homemade chili powder, bolstered that with canned chipotles, and cooked both in the fat rendered by the beef to bloom the flavors of the fat-soluble spices throughout the dish. This chili is intensely flavored and should be served with tortilla chips and/or white rice and your favorite chili garnishes, such as lime wedges, chopped cilantro, and minced onion. Diced avocado, sour cream, and shredded Monterey Jack or cheddar cheese are also good options for garnishing.
BEST GROUND BEEF CHILI
Start to finish: 2 hours, 45 minutes
2 pounds of 85 percent lean ground beef
2 Tbsp. plus 2 cups water
Salt and pepper
¾ tsp. baking soda
6 dried ancho chilies, stemmed, seeded, and torn into 1 inch pieces
1 ounce tortilla chips, crushed (¼ cup)
2 Tbsp. ground cumin
1 Tbsp. paprika
1 Tbsp. garlic powder
1 Tbsp. ground coriander
2 tsp. dried oregano
½ tsp. dried thyme
1 (14.5 ounce) can whole peeled tomatoes
1 Tbsp. vegetable oil
1 onion, chopped fine
3 garlic cloves, minced
1-2 tsp. minced canned chipotle chili in adobo sauce
1 (15 ounce) can pinto beans
2 tsp. sugar
2 Tbsp. cider vinegar
Adjust oven rack to lower-middle position and heat oven to 275 F. Toss beef with 2 tablespoons water, 1½ teaspoons salt, and baking soda in bowl until thoroughly combined. Set aside for 20 minutes.
Meanwhile, toast anchos in Dutch oven over medium-high heat, stirring frequently, until fragrant, 4 to 6 minutes, reducing heat if anchos begin to smoke. Transfer to food processor and let cool.
Add tortilla chips, cumin, paprika, garlic powder, coriander, oregano, thyme and 2 teaspoons pepper to food processor with anchos and process until finely ground, about 2 minutes. Transfer mixture to bowl. Process tomatoes and their juice in now-empty work bowl until smooth, about 30 seconds.
Heat oil in now-empty pot over medium-high heat until shimmering. Add onion and cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and cook until fragrant, about 1 minute. Add beef and cook, stirring to break meat up into ¼-inch pieces, until beef is browned and fond begins to form on pot bottom, 12 to 14 minutes. Add ancho mixture and chipotle; cook, stirring frequently, until fragrant, 1 to 2 minutes.
Add tomato puree, remaining 2 cups water, beans and their liquid, and sugar. Bring to boil, scraping bottom of pot to loosen any browned bits. Cover, transfer to oven, and cook until meat is tender and chili is slightly thickened, 1½ to 2 hours, stirring occasionally to prevent sticking.
Remove chili from oven and let stand, uncovered, for 10 minutes. Stir in any fat that has risen to top of chili, then add vinegar and season with salt to taste. Serve. (Chili can be refrigerated for up to 3 days; add water as needed when reheating to adjust consistency.)
Servings: 8-10
—Nutrition information per serving: 387 calories; 189 calories from fat; 21 g fat (7 g saturated; 1 g trans fats); 77 mg cholesterol; 502 mg sodium; 23 g carbohydrate; 7 g fiber; 3 g sugar; 27 g protein.
—America’s Test Kitchen provided this article to The Associated Press.

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