#loynosca

Ida Marie Zorn Thompson (1861-1938) was the mother of Basil Thompson and the second wife of T.P. Thompson. Her autograph books contain poetry, autographs, drawings, pressed flowers, and ephemeral material. She was between the ages of fifteen and twenty-four when these were compiled. Commonly called "friendship albums," these blank-paged books were utilized to gather personal autographs, share poetry/prose, and well-wishes for the owner.

"Gymnasium, College of the Immaculate Conception, c. 1900." 

Reinstated this year by Loyola’s Student Government Association (SGA), Homecoming Week began on February 11th, lasting through February 15th. 

Although currently over, you don’t have to wait until next year to experience Homecoming Week: just one look at the University’s photographs from past celebrations is enough to rekindle your Wolf Pack Spirit!

Students decorating sign for Homecoming

Male and female students in Loyola Wolf Pack car

Homecoming Queen Mary Jane Williams gets crowned at Homecoming Ball

Students decorating a car for Homecoming

If anything has withstood the Battle of New Orleans, Hurricane Katrina, and the BP Oil Spill, it’s South Louisiana's cuisine. Cooking with seasonal, local ingredients has been a foundation of Louisiana cooking. Today, with modern amenities like refrigeration and imported ingredients, chefs have the power to create summer dishes in winter--like heirloom tomato salad--and spring dishes in fall--like crawfish etouffee. Yet, some chefs and home cooks craft their dishes and change their menus according to the seasons to highlight seasonal ingredients, just as chefs of the early 1900s did. 

The Picayune Creole Cookbook (1901) organizes its recipes by main ingredients, allowing for easy access to recipes for the dishes that chefs have on hand. Redfish, frog, and shrimp are in peak season during summer months, and below are traditional recipes that center around those ingredients. Get in your boat, catch you ingredients, and try them out yourself! 

Courtbouillon can be made with both redfish and red snapper. Redfish has an open season and is plentiful during the summer months when it feasts on gulf and inshore shrimp. Red snapper has a highly anticipated season, only open for one week every summer. Whether made with redfish or red snapper, Courtbouillon a la Creole is a delicious, slow-cooked dish that pairs well with a fresh cucumber salad.  

Though the bullfrog and pig frog season is year round, frogs are most active during the warm months of summer. Taking off at night for a frog hunt is a common and, to some, a fun activity on summer nights. Even just a few frogs stretch a long way in dishes like frogs a la poulette. 

One of the most beloved seasonal shellfish is shrimp. Peeled shrimp freezes easily, which is why shrimp is available year round. However, boiled shrimp must be prepared shortly after it is caught. The taste of freshly boiled shrimp is one to be desired, but the time spent around a pot of freshly boiled shrimp with friends and family is just as enjoyable.