Education Focus
March Math Madness Month
By Fran Fookes
As I spoke with a parent and her child the other day, she insisted, as she was laughing at herself, that lack of understanding of math skills was an inherited trait. She continued to comment about her lack of understanding of math and Algebra as she enrolled her son in our math program and homework support program. I assured her that she hadn’t passed anything on to her son, and I explained to her that her son was not doing well in Algebra because he lacked some basic math skills. This was something that he would and could learn and she was taking the steps to ensure his success in math in the future.
Troubles in math start in the lower elementary grades, and we at Sylvan often hear the question, “What can I do to help my child learn the basic multiplication and division facts?” This is certainly a common problem and one that has major consequences. Math is a subject that builds and builds, and if the foundation is weak, a child’s math world can come tumbling down in middle school or when he takes Algebra I. Memorizing is a result of repetition and most students need practice at school and lots of practice at home. Make certain that you are making practice fun. Vary the games that are used, and vary the rewards that are given.
If you need more help with any level of math, Sylvan is here for you and your child! In March we are offering the Sylvan Skills Assessment in Math only for $50.00; that’s a $75.00 savings to you! Find out what are the specific math skills your child needs to master in order to achieve success at grade level! And, of course, then let us help that happen! While your child is here, he will quickly begin to feel better about himself as he starts to believe that he really can work math problems!
For middle school and high school students, Sylvan offers a unique website called SylvanMathPrep.com. Check out the site! You’ll see lots of math topics with great tutorials! What a homework help!
Sylvan also offers a Consumer Contest through the end of March. The Grand Prize is a $5,000 Carnival family cruise and a donation of $10,000 to the school of your choice. The contest is designed for moms and teens. Visit www.SylvanChallenge.com! Lots of math questions, but other topics are covered, as well.
Need more help with math activities? Check out www.SylvanLearning.com and download the Math Activity Booklet. This is a great way to show your child the application of math in everyday life.
Make March a Math Madness Month at your house!
Is Bolton Right for Your Child?
By Dewayna Sanders
With the implementation of the open enrollment system, students in Rapides Parish now have the option to apply to any high school in the parish. Choosing a high school is an important decision, because it can affect every aspect of a student’s development. Bolton is the best choice for students who are looking for a rigorous academic curriculum, an opportunity to excel in extra-curricular groups, and a diverse, yet unified, student population.
Bolton High School is renowned for its strength in the academic arena. U.S. News and World Report has ranked Bolton as one of the best high schools in the nation for the last three years in a row. Bolton students have the highest ACT scores in the parish, and Bolton has produced more National Merit Scholars than any other school in the area. Bolton offers 13 Advanced Placement courses and has won the District Literary Rally for over 30 years. Students may enroll in college classes and virtual school courses as well as the regular curriculum. The academic expectations of Bolton High School translate into cold, hard cash—the graduating class of 2009 was awarded an amazing 2.5 million dollars in scholarship offers last year.
Although the school is steeped in traditions dating back to its 1915 inception, it embraces the digital age. Upon enrollment, each student at Bolton is issued a Mac laptop, free of charge. It is one of the few digital academics in the state and one of the most progressive in the nation. The digital academy curriculum offers students a more challenging experience, with teachers using cutting edge technology and a myriad of internet-based resources.
Bolton offers a wide range of electives in all departments. Our Business Education, AFJROTC, Industrial Technology, Family and Consumer Sciences, Foreign Language, Art and Journalism departments all offer career concentrations for the full four years. Whether it be producing videos in the Journalism classes, creating house plans in the Drafting course, earning a food service certificate in the Food and Nutrition department or writing poetry for English class, all of our courses teach real world skills which help students decide upon a career.
Bolton balances academics with a broad range of activities, including over 30 extracurricular, co-curricular and athletic groups. Organizations range from Amnesty International to Yoga, and Bolton fields teams in almost every sport sanctioned by the Louisiana High School Athletic Association.
Discover Bolton at its Open House, Tuesday, March 16th, beginning at 6:00pm. Every department, organization and activity will be on display. See demonstrations of the digital academy curriculum, meet with counselors about scheduling options, and talk to current students, faculty and alumni about what Bolton can offer your student. For further information, call (318) 448-3628 or (318) 487-4252.
Food Focus
Fresh Catch Bistreaux
Jonathan Knoll, owner of Fresh Catch Bistreaux, was born and raised in Marksville. After high school, he spent his college career working in various restaurants all over the Baton Rouge area. After graduating, he worked for the Shaw Group for two years before returning home to Marksville to open his own business. “I always enjoyed working in restaurants as a kid, and it was always a dream of mine to have my own place right here in Marksville,” he says. While in college, Jonathan was a member of Kappa Sigma fraternity, where he met Chris Pahl. Chris, a native of Denver, Colorado, is the co-manager at Fresh Catch Bistreaux and boasts over 10 years of restaurant experience. Together, Jonathan and Chris make a great team, and have been working really hard to make the Bistreaux a complete success.
With their combined experience, they have been able to build a reputation of excellence. Their menu can satisfy a wide range of preferences, as they make all of their food in-house. “We work hard every day to make sure that our food is some of the best you ever had…everything is made right here in our kitchen…no pre-fab stuff here!” Jonathan explains. From burgers and po-boys to soups and salads, they even have steaks, tuna steaks, fried seafood, and plenty other traditional Louisiana Cajun entrées. The bar at the Bistreaux is phenomenal. Fully stocked with the best of everything, they have great red and white wines, along with a great import and domestic beer selection. They shuck oysters right in front of your eyes and serve them raw or chargrilled on the halfshell. And don’t miss out on the Live Music on Thursday nights, where local musicians send good vibes through the dining room with acoustic covers of classic tunes. Ladies drinks are 2 for 1 on Thursday night, and raw oysters are just $5.00/dozen.
Come enjoy your dinner with someone special in front of the fireplace out on the patio…there’s no place like it anywhere else in Central Louisiana!
Food Focus
A Matter of Taste
Like a fine wine, some things only get better with age and that includes Roland Metrejean, owner and operator of A Matter of Taste catering. At 72 years of age, Roland is just reaching the peak of perfection. He has over 40 years of culinary experience, including eight years of catering at the Best Western of Alexandria and the last two-and-a-half years at the Country Inn and Suites in Pineville. Being the exclusive caterer at the Country Inn and Suites, Roland continuously creates new dishes, offering each event he caters a unique and exciting flare.
To further spice things up, Roland is revamping his already well-seasoned catering business by inviting the finest decorator he knows, his daughter-in-law, to join his business. Ana Metrejean has over 20 years of experience working with floral arrangements and special event décor. This will allow A Matter of Taste to offer even more services to their clients. Roland is also upgrading his menu to offer more creative, delectable appetizers, entrees and desserts.
To experience superior customer service, flexible menu options, and the succulent and artfully prepared cuisine of A Matter of Taste catering, call the Pineville Convention Center at (318) 641-8332 to book your next event!
Food Focus
Chicken And Sausage Gumbo
By Cajun Karl
With the arrival of the Spring season, the time is right to get together with friends new and old. Try this classic Louisiana recipe to share with 250 of your closest friends.
45lbs. Chicken Thigh (Boneless, Skinned)
25lbs. Smoked Sausage (Diced)
3 Gallons Chicken Broth
64 oz Chicken Base
10lbs. Chopped Onions
4lbs. Chopped Bell Pepper
4lbs. Chopped Celery
4 Quarts All Purpose Flour
3 Quarts Cooking Oil
12oz. Cajun/Creole Seasoning
15 Gallons Water
Place flour and oil in large, heavy pot, cook on medium-high heat, stirring constantly for 45 minutes, or until roux is chocolate in color. In huge pot, bring water and chicken stock, to a boil. Add roux, stir well and cook for 20 minutes. Place the cut vegetables and chicken and sausage in the pot. Add Cajun/Creole Seasoning and let cook on medium heat for 21/2 hours.
Serve on a bed of hot Louisiana rice.
Margie Leger Breaux Potato Salad
30lbs. Red Potatoes
6 Dozen Eggs
2 Gallons Mayonnaise
3 Cups Yellow Mustard
1/2 Cup Cajun/Creole Seasoning
Boil the potatoes and eggs for 30 minutes until fork tender. Mash the potatoes and cut the eggs in small bits. Add the mustard, mayonnaise and Cajun/Creole Seasoning;
combine well. Enjoy as a perfect side to a real Cajun Gumbo.
Food Focus
Stuffed Pistolettes
By Marie Lemoine
March will probably include some holidays at home for the children, and the weather will certainly be cold. This sounds like a good time to make delicious, hot Stuffed Pistolettes for lunch. These are quick to make and even easier to enjoy. They freeze well for those days when time is short.
1 Package Brown And Serve Pistolette Rolls
1 Pound Lean Ground Beef
1 Medium Onion (Chopped)
½ Cup Green Onion (Chopped)
2 Cloves Garlic (Chopped)
1 (8oz) Jar Cheese Whiz
Brown meat in heavy skillet with onion, green onion and garlic. Lower heat, cover and simmer for a while (add a bit of water if needed, but not much.) Stir in Cheese Whiz until well mixed. While meat is cooking, prepare rolls: cut top off of each roll, and set tops aside. Remove crumbs from rolls, leaving a thick enough wall to support meal filling. Fill cavity of each roll with meat filling; replace tops on each roll. Place rolls on jelly roll pan. Spray tops of rolls and pan with cooking spray. Bake at 375° until golden brown. Note: Do not add salt, the cheese is salty. Serve warm.
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