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Dr. Paul Barnes of the Biology Department publishes an article in the UV4Plants Bulletin. It covers a bit about New Orleans climate and cuisine, and even includes several photos of our local food!

Paul W. Barnes (editor)

New Orleans, August–October 2017.

A moment of reflection

In New Orleans, summer is a time when life generally slows down as the heat, humidity and afternoon thunderstorms settle in and it becomes less than comfortable to pursue vigorous outdoor activities. Thus, in this part of the world, summer is a good time to relax, eat and drink good food and beverages, and ponder (Figure 1.1). 

Figure 1.1: A sampling of typical New Orleans cuisine that is quite suitable to ponder over. (A) Shrimp and grits; (B) Bread pudding; (C) Char-grilled oysters; and (D) Gumbo. Photos by Andrew Barnes.

So, in this spirit I’ve been reflecting on the UV4Plants Bulletin and wondering what we seem to be doing well and in what areas we might improve upon (I decline to mention what food and drink are being consumed during this process).

Click here to read the Dr. Barnes article.