Open Water Swim on Thursday Marks Lake Pontchartrain Clean-up Success Story
 This Thursday, April 22nd, Matthew
Moseley and Glynde Mangum will swim a seven to ten-mile circuit from the New
Canal Lighthouse, with a stop at old Pontchartrain
Beach, before returning
to the Lighthouse. The swim shows the
progress that has been made by the Lake Pontchartrain Basin Foundation over the
past twenty years. All donations and pledges per mile will go
towards the reconstruction of the New Canal Lighthouse. Read more...
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14th Annual Save Our Lake & Coast Fishing Rodeo
 The 14th Annual Save Our Lake & Coast Fishing Rodeo will be held on
Saturday, May 15th & Sunday May 16th, 2010. The event encourages
both adults and children to fish in the Pontchartrain Basin area, which
includes the bayous, rivers & tributaries of Lakes Pontchartrain,
Maurepas, St. Catherine, Borgne & Breton Sound. Family &
friends of the participants are welcome to come out and watch - be sure
to bring your lawn chairs and blankets! To find out more or to register, click here.
Interested in donating a Door Prize or Raffle Prize to the Rodeo? Email joey@saveourlake.orgor call (504) 836-7281.
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Do You Live to Eat?
In the Spring of 2008, New Orleans native and Purdue student Lauren Mioton wanted to find a way to generate financial support for and increase awareness of the serious plight of the Louisiana wetlands. Her cookbook "Live to Eat" did just that -- and raised more than $8,200 for the Lake Pontchartrain Basin Foundation! It's second edition "Live to Eat: The Second Course" is on sale now for $15. To order one, please call (504) 836-2205.
Here's a sample of what's inside:
Shrimp in Ginger Butter Sauce
Submitted by Joey Kubesch
6 oz. large shrimp, peeled
2 tablespoons unsalted butter
1 1/2 teaspoons fresh ginger, peeled and grated
2 tablespoons medium-dry Sherry
2 tablespoons cilantro, coarsely chopped
Salt & pepper
Pat shrimp dry and season with salt. Heat butter in a heavy medium skillet over medium-high heat, until foam subsides. Add ginger and saute 30 seconds. Add shrimp and saute 2 minutes. Add Sherry and saute until shrimp are just cooked through, 1 to 2 minutes. Stir in cilantro and season to taste with salt and pepper.
Many thanks to Lauren, the Purdue Athletics Department, and everyone who made the cookbook possible!
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Save the Date!
Mark your calendar for our 21st Annual Back to the Beach Festival on June 4th, 5th & 6th!
Read more... |
