INDIAN VILLAGE

– THOMAS JEFFERSON

William and Rebecca Cook, the owners and operators of the Indian Village Harvest Farm, believe in the mantra of “faith, family, and farming.” These are not just empty words, a slogan simply meant to sound nice or sell products. The three pieces of the mantra are lived to their fullest by the Cooks. They embrace them all, hold them closely, loving them, and investing in them. Like the many delicious fruits and vegetables they carefully grow, they understand that all three parts resemble seeds that can be planted, tended, and can blossom into beautiful bounties to be enjoyed by everyone in their lives and community.

While the Indian Village Harvest Farm has existed in its current incarnate for around four years, the Cooks have actually run the farm for close to 25 years. In truth, though, they both have farming roots that run even deeper, extending over many generations. Rebecca grew up on the very farm she calls home today, a special area of fertile soil that has been a cherished part of her family for more than 150 years. During the decades her grandfather oversaw the farm, peaches were the sole crop cultivated, grown, and sold. When he retired, Rebecca’s father took the reins, continuing the tradition of expert peach growing for many years thereafter. Sadly, he passed away in 1997, at which point William and Rebecca made the decision to begin farming on part of the existing family property. Initially, they lived in a home off the property, building a family and working at their respective jobs while also watching over and maintaining the peach trees, a grueling schedule that required tremendous focus, time management, and dedication in order to keep things running. Eventually, though, after 20 years of that precarious balancing act, the

Cooks decided to take a chance on making the farm an even bigger priority in their lives. In order to do that, they knew they had to go all in on the farm, pushing all their chips on the table and shooting for the moon. Fortunately, the gamble has paid off, not only for them but also for every person who has had the fortune of visiting their farm and partaking of the fruits of their labor. Just over four years ago, the Cooks resolved to sell their home in order to move permanently onto the farm, a move that would also require that a new home be built on the property. Knowing that the only way William and Rebecca value their customers, to develop the farm into something their visitors, and the overall local support. that could reach across the state and

They treasure their community, their beyond, enticing new customers and visitors from all over the region, calling, and the good fortune they’ve had to was to make the farm an even bigger grow a family on a family farm. priority in their lives, they jumped at the opportunity. Even though at the time William worked in the pipeline industry and Rebecca was a full-time nurse, they thought it was the best decision. Although difficult at first, the move proved to be the right choice, as when COVID hit the area in 2019-2020, many pipeline operations were shut down indefinitely. While Rebecca continues as a nurse, though she does spend a great amount of time in farming and

selling operations as well, William decided to devote himself entirely to the farm. Even during his time pipelining, William would take produce to sell at Farmer’s Markets around the area and also participated in “truck farming,” a term used for setting up travelling roadside stands. After COVID, he continues to truck farm, often spending several days a week driving around the state and even into Arkansas to sell the farm’s harvest. Additionally, expansion naturally followed, with the Cooks building their own Farmer’s Market on the farm grounds as well as desiring to branch out into growing fruits and vegetables beyond the peaches they were already so well known for.

Having preserved the established success of peach growing and selling, the Cooks branched out and began devoting space on the farm for planting tomatoes, squash, cucumbers, corn, peas, and watermelon, all crops that have developed into favorites for visitors. However, alongside the longstanding success of their sweet peaches, their most highly demanded produce is undoubtedly strawberries. As a commercially recognized strawberry grower in Northeast Louisiana, the Cook family has taken great pride in their ability to produce stunning strawberries year after year. Although unsure of how prosperous strawberry production would be, their sales have exploded, rivalling that of the beloved peach. Customers have to be watchful of the various seasons the different fruits and vegetables are available, though, in order to purchase the items at the best time. For the Cook Farm, peaches are usually available from mid-May through mid-August, and the strawberries often come from mid-April through mid-June, although this year has seen the plants producing into July, an unexpected treat for summer visitors. Along with the expanding menu of fruits and vegetables, the farm has proven to be a fertile grounds for Zinnia flowers. Visitors to the farm are encouraged to pick some of the colorful blossoms to take home. Pumpkins have also become a favorite during the fall

COOKIN’ UP BUSINESS Rebecca grew up on the very farm she calls home today, a special area of fertile soil that has been a cherished part of her family for more than 150 years. During the decades her grandfather oversaw the farm, peaches were the sole crop cultivated, grown, and sold. When he retired, Rebecca’s father took the reins, continuing the tradition of expert peach growing for many years thereafter. Sadly, he passed away in 1997, at which point William and Rebecca made the decision to begin farming on part of the existing family property.

months. After the enormous yield of the spring and summer, the Cooks get a brief break during the middle of August, but pumpkin season rolls around soon thereafter. This season lasts into early November and the burgeoning winter, a time when the family gets to take an extended breather and begin preparing for the next planting period.

In the past four years, not only have the Cooks expanded their farm in terms of the produce grown, they have also implemented a number of special treats for visitors as well as regular events and special events. Beyond the delectable fruits and vegetable favorites, the additions of homemade lemonade and ice cream have brought visitors from miles around. Specifically, the strawberry and peach ice cream, according to William, has emerged as the reason for many visits over the past couple of years. Every weekend, farm-goers can come and enjoy UPICK, the chance to head into the strawberry patch and pick their own berries. UPICK is a tremendous draw for the Cooks as it is not uncommon to have around 500 people show up on any given Saturday to hit the fields. Another regular event is what William and Rebecca have dubbed the “Educational Hayride,” a truly instructive interaction for kids wanting to learn more about farming. On the hayride, kids load up and are driven around the farm where they can help with feeding animals and be taught about the upkeep and care of livestock. The children also visit a garden area to plant seeds, water sprouts, and receive teaching about how to farm or even cultivate their own home gardens. Parents may also get involved by reserving time for birthday parties, and schools are encouraged to bring classes to the farm for field trips, both special events that are becoming more common by the year. One last hope for a future feature of the farm, is the construction of a music venue so that annual events may be held on the grounds.

Even with all the Cooks do and provide their community and the region as a whole, they remain conscious of at least three other important details. First, they have decided that affordability is paramount in order to get families to come out and enjoy the farm. Admitting that they themselves know what it’s like to grow up in lower income households and the difficulties for parents to give their children fun and memorable experiences, the Cooks made it free for kids to come and have fun on their playground, and even the hayrides are supremely affordable at $1.50 per kid. The second important aspect is to support local businesses through buying their products or providing a place for local products to be sold. William stated that after the push in the early 2000’s for the “buy local” agenda, the farm saw a marked increase in visitors. Another boost, interestingly enough, came from COVID, which seemed to prompt people to become more interested in personal health and knowing where their food comes from and how fresh it is. To support other farmers who live nearby, the Cooks encourage them to bring their produce to sell at their on-grounds Farmer’s Market at no cost. The third detail they’ve considered is employing local youth to work in the summers. Such opportunities teach young adults the value of hard work, accountability, and the process of growing food. William said that he loves giving the kids the chance to work there, and even though it’s difficult work, especially in the summer heat, they seem to enjoy the job and the same youngsters come back every year.

William and Rebecca value their customers, their visitors, and the overall local support. They treasure their community, their calling, and the good fortune they’ve had to grow a family on a family farm. They have been and continue to invest in and build a legacy for their children, stating that they “have hopes to pass the farm down to their children one day and that the children keep it going with the same values and principles that they built it on” and that “it be carried on for generations.” For the Cooks, everything comes back around to “faith, family, and farming.” They respect the earth, treat it with love, and appreciate the life it provides for them and those around them, and their joy in providing nourishment for visitors only continues to grow with each passing day.

FUN FOR FAMILIES Admitting that they themselves know what it’s like to grow up in lower income households and the difficulties for parents to give their children fun and memorable experiences, the Cooks made it free for kids to come and have fun on their playground, and even the hayrides are supremely affordable at $1.50 per kid.

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HEMLINE MONROE

Flying Heart Brewery and Pub in West Monroe celebrated their grand opening with a party in downtown West Monroe Saturday, July 3rd. The festivities included food and drink provided by the brewery as well as performances by local artists, Cal Presley Band, Josh Love, Schaefer Mueller and Cowboy Mouth. The evening was capped off with a 4th of July firework show on full display. Flying Heart is located at 204 Commerce Street just off Antique Alley in downtown West Monroe and serves craft brews, food, and cocktails.

This summer, Louisiana Tech University is moving towards a more inclusive and accessible campus for its students, alumni, and members of the Ruston community by installing new walkways across campus. “Many students and alumni face the challenge of a seen or unseen disability, and these projects can have a positive long-term impact on all our students’ time on campus, “ says Stacy Gilbert.

The Fashion of Ruston has a new owner! Katie Bonnette will be taking over bringing with her 11+ years of experience. Her excitement and energy is sure to take The Fashion of Ruston to new heights and we are so excited for this new chapter for both Kelly Hogan and Katie.

The beloved Frank & Janie’s Seafood has recently opened its doors in Ruston, Louisiana! Frank and Janie’s has an open patio with live music and fun atmosphere, great for the whole family. Check out their Facebook page to keep up with who is playing on the patio and take a peek at their amazing menu.

XTND is Monroe’s newest fashion boutique who recently celebrated their grand opening with “Project X: Day Party with DJ Noodlez” at The Concession Stand. The team behind XTND also recently held a ribbon cutting ceremony with the Monroe Chamber of Commerce. Located in downtown Monroe on Desiard, the boutique provides one of kind pieces with limited quantities of each piece to ensure each and every piece is as unique as you are.

Brookshire Grocery Co. opened the area’s first Spring Market store in Sterlington. “We are very excited to open a Spring Market store in Sterlington which gives us an opportunity to further serve our Louisiana neighbors,” said Brad Brookshire, chairman and CEO for Brookshire Grocery Co. The store hosted a Ribbon Cutting event on Wednesday July 28th, as well as a gift bag grab event on July 30th where the first 150 shoppers received a free gift bag with samples of brand items. The store is located at 1320 HWY 2, Sterlington, LA, 71280.

As this is the food issue for 2021, it seems appropriate to discuss one of the world’s most important food crops. This is, of course, the plant Zea mays, what we know as corn or maise. This and several other members of the grass family (Poaceae) were among the first plants domesticated from wild ancestors specifically for human use and have become the foundations of human diets the world over. Corn is the most widely cultivated crop on earth and is perhaps the most versatile. In addition to being grown and turned into various products for human consumption, corn is grown for livestock feed, ethanol, and bioplastics. The husks and stalks are used to make paper and cobs are used to make charcoal and industrial solvents. Corn has deep roots that help soils stay friable. It seems no part of the plant is wasted. In 2020, the United States produced 14.2 billion bushels of corn, up 4% from 2019, and yielded 172 bushels per acre.

Corn was domesticated in southern Mexico, in the area spanning the states of Jalisco, Guerrero, and Puebla, approximately 10,000 years before present. Its origins are traceable to this day. Native grasses, called teosintes, were first domesticated to eventually form modern corn and still occur in the region although their populations are threatened. At first glance, it may be difficult for the casual observer to see how plants like Zea mays ssp. parviglumis and Z. diploperennis, both pictured, could have led to the development of modern corn. Indeed, teosintes look more like Johnsongrass (Sorghum halopense), which we consider a noxious weed. They are highly tillered or branched grasses that produce multiple, tiny ears each with a single row of hard, dark brown seeds that are readily dispersed when the ear dries out, a far cry from what we know as modern corn. But, we have to consider that the process of domesticating teosintes and breeding modern corn, born out of necessity as humans transitioned from a hunting/gathering way of life to an agrarian lifestyle, was painstakingly slow, taking thousands of years. As humans migrated north and south out of southern Mexico, seeds went with them and by 800 A.D., corn was the most widely grown crop in what would become the United States, where all six types

Three Louisiana heirloom corns. Clockwise from bottom left: Pigott’s Red Shoepeg, Arlie O’Bryant’s Yellow Shoepeg, and Blue Grain Rogers. < Yellow Creole, a flint corn (Z. mays var. indurata) was traditionally used in Louisiana for grits and cornmeal from 1800 to the mid-1950s.

Yellow Creole corn growing at Louisiana Purchase Gardens and Zoo.

^ Two of the teosintes thought to be involved in corn evolution: Zea mays ssp. parviglumis (L) and Z. diploperennis (R).

of corn (sweet, dent, flint, popcorn, flour corn, and pod corn) were grown by Native Americans. Later, Europeans facilitated corn’s spread over Europe and Asia.

High levels of genetic variability in local populations facilitated corn’s relatively easy adaptation to local environments leading to the formation of landraces, or locally adapted populations in a specific area. Through selection, crossbreeding, and inbreeding, cultivars or varieties were developed from landraces leading to the incredible diversity we still find today in corn varieties.

Yellow Creole is a flint corn thought to be derived from a landrace of the West Indies called Coastal Tropical Flint. According to the Slow Food Foundation, Yellow Creole may predate the arrival of Europeans in the Gulf region, so this corn has a long history in Louisiana. It was the corn traditionally used for yellow grits and a Cajun dish called “cush cush.” By the 1830s, it had spread into the interior portions of Louisiana and parts of Arkansas. Yellow Creole was trialed with thirty-five other varieties in Ouachita Parish at the North Louisiana Experiment Station (Calhoun Research Station) in 1901, where it yielded 27.7 bushels per acre. By the 1970s, modern hybrid corn varieties had replaced Yellow Creole, as with just about all other open-pollinated varieties and landraces, rendering it functionally extinct.

For advice on how to make your garden thrive, click on the Louisiana Living link under News at www.myarklamiss.com and submit your questions. I’ll answer them every Tuesday on Louisiana Living! An effort is underway to get Yellow Creole back into circulation. I am growing some at the zoo this year from seeds I obtained from USDA. Here’s hoping for a good seed crop.

Several other heirloom corns have been discovered in Louisiana, a testament to corn’s high levels of genetic diversity. Legendary seed saver John Coykendall has made annual trips to Washington Parish for the last forty years and has uncovered two shoepeg type corns grown by the Pigott and O’Bryant families for generations. More locally, a corn known as Blue Grain Rogers has been located separately in Lincoln and Winn Parishes. One grower believes it to be a cross between Calhoun Red Cob and another unknown variety. Whatever its true origin, the cornmeal produced from it is bound to be a spectacle given the color variety in the kernels. All of these heirloom variety corns offer something different in terms of both color and the range of flavors available in the kitchen.

BORN AND RAISED IN SHREVEPORT, DR. PEARSON IS excited to come home to the Ark-La-Tex to begin practice at Orthopedic Specialists of Louisiana. Dr. Pearson completed his medical school training at LSUHS-Shreveport; his orthopedic surgery residency at the University of Alabama-Birmingham; and his hip and knee arthroplasty fellowship at Southern Joint Replacement Institute in Nashville, Tennessee. We recently asked Dr. Pearson some key questions about medicine/orthopedics, coming home and going into practice… here’s what he had to say…

OSL - Did you always have an interest in medicine? Did you know you wanted to be a doctor early in life? After medical school, what prompted you to choose an orthopedic residency? You chose a total joint- knee and hip… why?

JP - I have had an interest in medicine and orthopedics since high school. Like so many others, high school sports injuries introduced me to the field and to medicine in general. I was actually introduced to several of my partners at OSL 10-20 years ago through family friends and this being such a small town.

I loved orthopedics and specifically total joint replacement because of the immediate way you can change someone’s life. There is an instant, dramatic change in a patient’s quality of life after a joint replacement. This is a life changing event for them, and I find it very satisfying to be a part of a team that can help these patients in such a big way.

OSL - You and your wife are both from Shreveport and have two small children and a baby on the way?

JP - Correct. My wife, Laura, and I were both born and raised in Shreveport. We have been dating since high school; we both went to C.E. Byrd High School. We dated 6 years long-distance before I proposed, then moved to Birmingham shortly after we got married. We have a 2-year-old son, a 1-year-old son, and our third baby is due in September.”

OSL-Why did you decide to return to Shreveport?

JP - So many things come to mind. It’s home. It’s where family is. I have always loved Shreveport. To have friends and family around you to help raise your family is a wonderful thing. I love walking into Superior Grill and seeing someone I know, bumping into someone at Franks or Brookshires. I grew up water skiing on the Red River and Lake Bisteneau. Having had the opportunity to live in other cities, you realize what is important, it’s family.

OSL-What is your patient care philosophy? What do you want your patients to walk away knowing?

JP - My philosophy is to put the patient first. Take care of them. My main objective when I meet and talk with patients is to educate them, to give them the knowledge. Total joint replacement is a huge decision, and a decision that patients are becoming more and more selective about. Patients are doing their research on doctors and hospitals and making an informed decision. It’s my job to educate patients on their disease process, on their options and on what to expect from a surgery should they decide to have one. Once the patient has the information, the decision is theirs. It’s my job to teach… that’s what doctor means after all.

OSL-What do you consider to be the greatest evolution in orthopedics/ adult reconstruction/knee and hip in the last 5-10 years?

JP - Great question. In hip/knee reconstruction in the last 10 years, it is the peri-operative care. The surgery itself hasn’t changed tons. Our implants and materials have improved some, but not drastically. The biggest change has been the way we care for the patients before and after surgery. Techniques for pain control, post-op physical therapy protocols, how we handle and improve blood loss, all these things have dramatically changed total joint arthroplasty compared to 15-20 years ago.

OSL-What are your hobbies? Do you enjoy any sports? JP - Before residency I would have said tailgating, duck hunting, fly fishing, tennis, cooking. Having kids changes that. Now I love spending time with my boys. I try to take care of myself, so my body will let me stay active when I’m older. I jog and cycle fairly frequently. I love the mountains and will always enjoy fly fishing in the mountains with my brother. I love to cook as well. I’m a LSU football fan and love seeing the Tigers play on Saturday nights.

Jeffrey Pearson, MD is an orthopedic surgeon specializing in reconstructive hip and knee surgery. He is currently accepting new patients and accepts most insurance plans. To schedule an appointment with Dr. Pearson, please contact Orthopedic Specialists of Louisiana at (866)759.9679 or orthopedicspecialistsla.com

On Saturday, June 26th, the inaugural Angel’s Gala was held in downtown Monroe at The Hub. The event was a fundraiser to raise awareness for pregnancy and infant loss and improve bereavement care in Northeast Louisiana. The event was hosted by Kila Gonzales with I will Carry You and Maranda Salters with the Zoey Renee Project, with the goal of raising money to purchase four caring cradles for area hospitals. Kila started I Will Carry You, a non-profit organization that offers birth and bereavement doula services to families facing pregnancy and infant loss, after losing a baby of her own. The Zoey Renee Project was founded after Maranda lost her baby to SIDS, and now provides Owlet monitors to local families. In addition to hearing from local families affected by this loss, patrons participated in a dessert auction from local bakeries. By the end of the night, the goal was met and enough money was raised for caring cradles, a device that cools a baby’s body after they have passed away, offering a more dignified, comfortable way for parents and families to spend time with the baby. The group looks forward to hosting the gala again next year, and raising even more money and awareness for infant loss. Save the date for next year’s event - April 2nd, 2022!

1 Greg and Kelli Manley 2 Riley McEachern, Krystine Poindexter and Tamara Johnston 3 Tyler and Krystal Farnell, Sara and Varun Chauhan 4 Natalie Boggs and Bethany Wilson 5 Josh and Jan Strickland, Erin Love, Brandi and Chris Thomas 6 Austin and Mary Jans, Jennifer and Kevin Miller 7 Kila and Cesar Gonzales 8 Danny and Amber Boyd, Amy and Tyler Idom 9 Jenny Remsburg, Tinker VanZile, Erin Sharplin and Amy Sherman 10 Nathan Robinson, Maranda Salters, Ragan Boyer and

William “Ty” Salters 11 Amanda Lyons and Greg Andrews 12 April Bagby, Erin Love, Kila Gonzales, Maranda Salters,

Courtney Reynaud and Shady Honoker 1

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BY DELIA SIMPSON, CRAFT BRAND MANAGER, CHOICE BRANDS, INC.

MIGHTY SWELL WAS FOUNDED IN 2016 BY THE CREATORS of Deep Eddy Vodka and Waterloo Sparkling Water and is the only independent brand to be included in the top fifteen spiked seltzer brands in the United States. Based in Austin, Texas it is driven by a small, motley group of dreamers and doers who instigate, cherish, and celebrate spontaneous moments. Mighty Swell Spiked Seltzers are crafted with pure and natural ingredients; nothing artificial or unpronounceable. Each can packs a juicy punch of flavor meant to chill and enjoy, whenever and wherever.

While still relatively new to the game, Mighty Swell has won a slew of accolades from both industry and non-industry publications. Convenience Store News panelists voted Cherry Lime number one in its flavored malt beverage category for best new products of 2020. Men’s Health picked Watermelon Mint as the number one overall in its Hard Seltzer Awards of 2021. The Austin Business Journal named Mighty Swell one of its Fast 50 companies of 2020. Forbes Magazine hailed Mighty Swell as being “outstanding in their category.” Most recently, the 2021 Microliquor Awards crowned Mighty Swell Grapefruit with its highest honor, the Triple Gold. The buzz is real.

Mighty Swell sets itself apart by using natural white grape juice and was the first in the category to do so. It delivers a refreshing fruitforward beverage that is low in calories and sugar. The white grape juice lends a subtle mouthfeel and texture to the body of the drink without overpowering the other fruit flavors. Mighty Swell is certified gluten free, vegan friendly, and certified kosher. Mighty Swell never uses artificial flavors, added sugars, high-fructose corn syrup or sodium benzoate. Each twelve ounce can clocks in at one hundred calories, three grams carbohydrates, and five percent ABV (Alcohol by Volume). Available locally in two variety packs, Original Variety Pack and Tropic Variety Pack, there are eight fabulously fruity flavors to choose from.

Cherry Lime: Fresh-picked cherries and a squeeze of zesty lime go rogue to create a spiked seltzer fill of flavor and retro style. Blackberry: Discover a burst of ripe blackberry flavor that’s instantly refreshing and lives for every moment. Watermelon Mint: A mouthwatering fusion of crisp watermelon and fresh mint that packs a juicy kick to keep the good vibes flowing. Peach: Orchard-fresh peaches and light botanicals come together perfectly to fuel whatever comes your way.

Grapefruit: A punch of grapefruit flavor delivers citrus zip, a clean finish, and the promise of good times ahead. Pineapple: Set sail to island time with a fusion of sweet and tart pineapple brimming with sundrenched flavor. Blood Orange: Orange like richness that collides with hints of dark berries for a bold twist on a savory blood orange. Mango Raspberry: A juicy surge of tart raspberries and ripe mangoes that instantly takes you into vacation mode.

For more information on flavors, visit mightyswell.com. You can also find information on giveaways as well as an accompanying cocktail recipe for each flavor. Below are a couple of our favorites.

▫ 4oz Mighty Swell Blackberry ▫ 2 oz Lemonade ▫ 1 oz Gin ▫ Lemon Wedge ▫ Ice

In a tall glass, combine Mighty Swell, gin and lemonade over ice. Stir well and garnish with lemon wedge.

▫ 1 Mighty Swell Peach Seltzer ▫ 1.5 oz Bourbon ▫ 3-4 Chunks of fresh peach ▫ 2-3 Sprigs of fresh mint ▫ Ice

Muddle fresh peach and mint in a tumbler. Add ice, bourbon, and Mighty Swell Peach Seltzer. Garnish with mint and fresh peach.

Be sure to like Choice Brands on Facebook and follow us on Twitter and Instagram to keep up with new product releases. Feel free to message us for information on where to find your favorite brands. Find us at facebook.com/ choicebrands, twitter.com/choicebrandsinc, and instagram.com/choicebrands.

LOUISIANA DELTA COMMUNITY COLLEGE (LDCC) is excited to announce that Cyrus J. Vance will join LDCC as the new Executive Director of Enrollment Management. Born in the small Mississippi Delta town of Sunflower, Vance is a southern native. He’s been married to Gwenessa Vance for twenty-six years. They have two children. The oldest, Gwynnedra, is an elementary school teacher, and their son, Isaiah, is a college freshman.

“I am honored to join the staff at Louisiana Delta Community College and consider it a great privilege to serve at one of the best community colleges in the nation. I am excited to work with Chancellor Esters, the faculty and staff, and the enrollment management team to build on the college’s strong traditions at this time of innovation and change in higher education,” says Vance.

Currently, Vance serves as the director of student services at the University of Arkansas at Monticello. He is currently pursuing an Ed.D. in community college leadership at Morgan State University. Vance served as a law enforcement officer before pursuing a career in education. Having served as a patrolman, patrol sergeant, and investigator with the Greenville Police Department in Greenville, Mississippi, and for the Attorney General’s Office for the State of Mississippi, Vance saw the need for more males in education. He began to make a difference in the most meaningful way he could contribute. He became one.

Vance earned a bachelor’s in elementary education from Delta State University, a master’s in school counseling from Delta State University, and an educational specialist in educational leadership from Arkansas State University. With budgetary responsibilities, Vance has twenty-nine years of combined management experience in higher education and local and state government.

“Mr. Vance brings a wealth of professional knowledge to the college, but equally important, he brings life experiences that will help shape the culture of the college,” shares Randy Esters, chancellor at LDCC. Vance’s first day will be August 2, 2021, just ahead of the fall semester.

“We are so excited to welcome Cyrus and Gwenessa to the LDCC family and Louisiana,” says Esters.

Louisiana Delta Community College awards associate degrees, technical diplomas, and certificates. A host of transfer courses and programs are available for viewing via the LDCC website at www. ladelta.edu. In addition to college courses and programs, LDCC also boasts a Center for Adult Development where students can prepare to test for their high school equivalency, take college prep classes, and English as a Second Language courses.

LDCC is enrolling for the fall semester at all eight campuses: Bastrop, Jonesboro, Lake Providence, Monroe, Ruston, Tallulah, West Monroe, and Winnsboro.