Gen. Joseph Bailey Camp No. 5 of the Sons of Union Veterans of the Civil War. Porter received the first Flag Patriotism Certificate Oct. 10, 2018, from the newly chartered camp, which was formally installed as an SUVCW camp in the Department of Texas in September.
Lillian Nelson (diabetes), Timothy Nicholls (hypertension), April Palmer (hypertension), Susan Seiler-Smith (hypertension), Susan Michelle Self (hypertension), James Thompson (hypertension), Ariel Ton (diabetes), Karen Walker (hypertension), Clint Wilson (hypertension, kidney disease).
Major holiday events in Shreveport-Bossier begin with the Louisiana Boardwalk Bass Pro Shops Santa Parade on Saturday, Nov. 10 and continue through New Year’s Day. Highlights include: Les Boutiques de Noel, Nov. 15-18; Christmas in Roseland, Nov. 22-Dec. 23; Rockets Over the Red Fireworks Festival, Nov.
“The Office of Alumni and Family Relations is looking forward to welcoming alumni, parents, and friends of the College back to campus for our new Homecoming Week,” says Saige Solomon ’05, director of alumni and family relations at Centenary.
“Picasso at the Lapin Agile” imagines a meeting between Picasso and Einstein in a bar in Paris in 1904, the year before Einstein unveiled his revolutionary theory of relativity and before Picasso began experimenting with cubism.
As announced Monday, Lone Sailor, who finished eighth in this year’s Run for the Roses for owner Gayle Benson’s GMB Racing, leads a field of nine in the Super Derby. Trained by Tom Amoss, the bay colt has faced the nation’s top three-yearolds, including Triple Crown winner Justify in both the Kentucky Derby and Preakness Stakes.
Signature Equipo Vision will hold two of its quarterly conferences in Shreveport at the Shreveport Convention Center, Feb. 28-March 3, 2019, and June 13-16, 2019. The total estimated economic impact of both conferences is $4.5 million and will generate an estimated $132,500 in local taxes.
Whisk opened its doors in September 2017. “We predominantly did dessert baked goods, but I’ve been in the food business for about seven years as a caterer and private chef. I wanted to cross over into that savory bit, so this is how we decided to approach that.