Calling all curious people: Do you have questions about Louisiana's environment, or your own health? Or are you just a science geek? Tune into Louisiana's Lab, where we explore science, medicine and innovation in the Bayou State.
Before a company like Community Coffee purchases coffee from origin, they need to know what they’re buying. So, a pre-ship sample of the coffee is sent before (and after) purchase and that sample is taken to the “Cupping Lab.”
Much like a wine connoisseur would taste test a wine, “cupping” provides a consistent methodology of grading and evaluating a coffee’s quality; whether you’re in Brazil, Sumatra, or Baton Rouge, everyone who “cups” does it the same.
When local authorities find a decomposed body they can’t identify, what do they do?
Well, they send it to the LSU FACES Laboratory.
“It goes through a processing stage where anthropologists try to identify the gender, the race, and the approximate age range," says Larry Livaudais, the Imaging Specialist and Facial Reconstructionist at the FACES Lab. "Then after that it comes to me and I try to put a face to it as best I can with the clay.”
Spring, summer and fall, they’re everywhere – green lizards. From backyards to office buildings, swamps to downtown streets, these lizards (or Green Anoles) are found everywhere in Baton Rouge; and, there are lots of them.
During a noisy reception at the Atchafalaya Welcome Center in Butte La Rose in December, the Department of Natural Resources and The Nature Conservancy signed a Memorandum of Understanding to restore the Bayou Sorrel region of the Atchafalaya Basin.
You know you’ve been there: churning stomach and pounding head the morning after a party. You could try a little “hair of the dog.” Bartender Matthew Vondenstein says one of his customers swears by a whiskey cocktail.
“A muddled orange—heavily, heavily, heavily bittered with Angostura and Peychaud’s. And top that with a little soda and put a raw egg on top of it,” he says.