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Discover Lafayette

Discover Lafayette

著者： Jan Swift
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The Gateway to South LouisianaDiscover Lafayette© 旅行記・解説 社会科学
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  • Alyson Habetz – Louisiana Ragin’ Cajuns Softball Coach

    Alyson Habetz – Louisiana Ragin’ Cajuns Softball Coach
    2026/09/04
    Alyson Habetz: Coming Home to Lead Louisiana Softball with Faith, Purpose and Heart Alyson Habetz, head coach of Louisiana Ragin’ Cajuns Softball, joins Discover Lafayette to share the remarkable journey that brought her from the baseball fields of Crowley to collegiate and professional competition, a 25-year coaching career at the University of Alabama, and ultimately back home to lead the program where her softball story began. We were honored to have legendary coach Yvette Girouard join us for this conversation. Girouard founded the Ragin’ Cajuns softball program and coached Alyson during her years as a student-athlete at the University of Southwestern Louisiana, now the University of Louisiana at Lafayette. Their affection for one another, their competitive spirit, and their deep love for Louisiana softball shone throughout the interview. A Childhood Built Around Baseball Alyson grew up in Crowley as the youngest of eight children. With four older brothers who played baseball and a father who coached the sport, the ballpark felt like home from her earliest years. “It was the sport in the house. I just fell in love with it at a very early age.” She began playing T-ball at age seven as the only girl on an otherwise all-boys team. Because she had grown up playing alongside the same boys, Alyson recalls that her teammates accepted her based on the things that mattered to them: “Can she hit? Can she throw? All right, let’s go.” At age ten, Alyson met Los Angeles Dodgers manager Tommy Lasorda at Blackham Coliseum. She asked him to autograph her glove, and despite members of the media pressing him to move along, Lasorda stayed, signed the glove, spoke with her, and gave her his business card. Alyson wrote to him, and he answered every letter. The two became lifelong friends, with Lasorda signing his letters, “Love, your adopted uncle Tom Lasorda.” He also saw something in Alyson that she did not yet see in herself. “He told me a long time ago I was going to be a coach,” she recalls. “I’m like, no, I’m going to law school. I’ll be an attorney.” Fighting for the Right to Play When Alyson entered Notre Dame High School in Crowley, the school did not have a softball team. She expected to continue playing baseball with the boys she had competed alongside for years, but she was told Louisiana rules did not permit girls to play on boys’ teams. Her coach and principal sought an exception, but the request was denied. On the ride home from Baton Rouge, Alyson’s father told her the family would support her if she wanted to challenge the rule in court. She agreed, beginning a legal battle that lasted roughly two years. The original ruling went against her, but her attorneys appealed. Alyson was sitting in class near the end of her sophomore year when her coach received the news: “Aly, by the way, they changed the rule. You can play.” Alyson went on to play baseball during her junior and senior years, becoming the first female in Louisiana to play high school baseball and earning all-district honors as a pitcher and first baseman. She was also an all-state basketball player and the salutatorian of Notre Dame’s 1990 graduating class. Discovering Softball at USL Alyson came to USL on a basketball scholarship and eventually became a member of the 1,000-point club. One day, while walking across campus, she noticed what looked to her like “this miniature baseball field” and learned that walk-on tryouts were being held for fast-pitch softball. With her basketball coach’s permission, she showed up and met head coach Yvette Girouard and assistant coach Patrick Murphy. Alyson told them she played first base, then positioned herself behind the bag as she would have in baseball. Girouard quickly corrected her: “This isn’t baseball, girl. You’ve got to play way up here for the slappers.” The larger ball, underhand delivery, different release point, and defensive positioning required an adjustment. Still, Girouard immediately recognized Alyson’s ability. “She was a natural,” Girouard says. “We knew she was making the team.” Alyson competed in both basketball and softball, at times traveling extraordinary distances to meet the obligations of both teams. She also excelled academically, earning Academic All-America recognition while majoring in communications. Her softball career included third-team All-America honors and a place on the 1993 team that made the program’s first appearance in the Women’s College World Series. Alyson vividly remembers walking onto the field in Oklahoma City and seeing a sea of Ragin’ Cajuns fans. “There are no fans like the Ragin’ Cajun fans.” As other teams were eliminated, many of their supporters became Cajun fans, drawn to the warmth of the Louisiana contingent, the food shared in the parking lot, and the Mardi Gras beads handed out by supporters. Girouard remembers that first World Series appearance just as clearly: ...
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    1 時間 17 分
  • Leonard Louvierre – Zea Rotisserie & Bar

    Leonard Louvierre – Zea Rotisserie & Bar
    2026/08/27
    For nearly 25 years, Leonard Louviere has been one of the most familiar faces in Lafayette’s restaurant community, serving as general manager and an investor in Zea Rotisserie & Bar. But Leonard’s story in hospitality began long before Zea opened its doors in Lafayette. In this episode of Discover Lafayette, Leonard joins Jan Swift to share his journey from working in restaurants, bars and hotels while attending USL, to spending 15 years overseeing food and beverage operations at the Cajundome, and ultimately taking a leap of faith that would shape the next chapter of his life. This is a special edition of Discover Lafayette in partnership with Lafayette Travel and Eat Lafayette. We thank them for their support! “I ended up loving working in restaurants,” Leonard recalled of his college years. “The people I worked with, we worked hard. We were paying our way through everything, including school, and it was always in me to do that.” From the Cajundome to Zea After graduating from USL, Leonard briefly went into construction, building a few spec houses, but he knew food and beverage was where he belonged. The newly built Cajundome offered that opportunity. Leonard initially applied for an assistant food and beverage position and was invited to work one night as something of an audition. Several people were being considered. By the end of the week, management told him, “Nobody worked like you. We want you to come and do this.” That one-night opportunity turned into a 15-year career at the Cajundome, where Leonard eventually became food and beverage director. His next chapter began at a restaurant industry show in Chicago, where Bryan McLain, owner of Louisiana Market, introduced Leonard to the men behind the Taste Buds: Gary Darling, Greg Reggio and Hans Limburg. The longtime friends and business partners had created Semolina and were developing a newer concept, Zea. McLain had a Lafayette building. The Taste Buds had the restaurant concept. Leonard had deep roots in Lafayette, restaurant experience, and the desire to invest and work. Within about a week, they decided to make it happen. Leonard didn’t just take a management position. He invested his life savings in the Lafayette restaurant. “I was scared,” he admits. But nearly 25 years later, that leap of faith has more than paid off. The “Magic” of the Zea Menu So how does Leonard describe Zea’s food? It isn’t easily placed into one category. The menu reflects influences from around the world, but Leonard says there are Southern flavors and seasonings woven throughout, whether it’s the Thai ribs, Asian almond shrimp or corn grits. And four dishes stand above the rest. “The magic. It’s Thai ribs, corn grits, Asian almond shrimp, spinach salad.” “We can’t make recipes that incredible again,” Leonard says. “We’ll never lose those four.” Consistency is critical to Zea’s success. Recipes are followed precisely, from the ingredients and proportions in the spinach salad to the preparation of every entrée. Kitchen employees are trained to meet exact specifications because a guest should receive the same dish each time they visit. Interestingly, Leonard readily admits that he doesn’t cook. What he does know how to do is hire people who are better than he is at what they do. He points to longtime kitchen manager Heath Lemoine, who has been with him for 24 years, and a management team whose members have worked together for more than two decades. “I hire people better than me,” Leonard says. “It is the reason I have succeeded.” Building a Culture Where People Stay Long-term employees can be unusual in the restaurant industry, but at Zea Lafayette, Leonard’s management team has remained remarkably stable. “We truly do love each other, without a doubt,” he says. That doesn’t mean a busy restaurant isn’t intense. It is. But Leonard draws a clear distinction between the urgency surrounding food and service and the way employees treat one another. Respect remains paramount. When hiring, Leonard says character and personality often matter more than experience. “You have to be a nice person. You have to want to deal with the public.” Employees need a sense of urgency, an understanding of teamwork, and a genuine desire to serve others. When something goes wrong with a guest, Leonard doesn’t want employees explaining or making excuses. He wants them asking a simple question: “How can I fix this?” Leonard believes everyone would benefit from working as a restaurant server for six months. Why? Because serving teaches you how demanding it can be to work with the public, how to put someone else’s needs first, and what hospitality really means. “I’m a servant. I invested my life savings, I’ve done well, but that’s all I am. I serve people. That’s it.” A Long-Awaited Transformation For nearly a decade, Leonard pushed his partners to make a major investment in the Lafayette Zea....
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    44 分
  • Dr. Thomas Sammons – Dental Artistry

    Dr. Thomas Sammons – Dental Artistry
    2026/08/20
    Dr. Thomas Sammons – Bringing Technology, Compassion and a Preventive Approach to Dentistry Dr. Thomas “Tom” Sammons of Dental Artistry joins Discover Lafayette to discuss his path into dentistry, his commitment to continuing education and advanced technology, and his philosophy that good dental care is about far more than simply fixing teeth. A Youngsville native and UL Lafayette graduate, Dr. Sammons grew up in Acadiana after his family moved here in 1995. His father, Tom Sammons, taught architecture at UL Lafayette, and education was strongly emphasized in the Sammons household. Dr. Sammons graduated summa cum laude with a Bachelor of Science in Biology from UL Lafayette before earning his Doctor of Dental Surgery from LSU School of Dentistry in New Orleans. His connection to UL Lafayette runs deep. As a student, Dr. Sammons was active in the pre-professional society, student government and honor society, and participated in Up ’til Dawn, which supported St. Jude Children’s Research Hospital. He says UL is where he truly found his community in Lafayette. Today, that sense of community remains important. Dr. Sammons and his wife, Abby, both grew up here and even attended the same church, where Abby’s father once taught him in Sunday school. Their parents live nearby, and Dr. Sammons and Abby are raising two energetic young sons, Gabriel and Everett. “I love being with them. I love being with my family.” A Childhood Spent in the Dental Chair Led to a Career Dr. Sammon’s decision to become a dentist was shaped in part by his own difficult dental history. His permanent teeth erupted with enamel hypoplasia, leaving them soft and yellow and requiring extensive dental work. He also admits he did not take particularly good care of his teeth as a teenager. Fortunately, he had dentists he genuinely liked, Drs. Thomas and Harmon in Youngsville. “I actually loved my dentist. I didn’t like being in the dental chair, but I liked him,” Tom recalled. For years, Tom thought he would become an engineer. Then he attended orientation at UL Lafayette, toured the engineering program and abruptly announced to his parents that he was going to become a dentist. The more he learned about dentistry, the more certain he became that he had found the right profession. That personal history also helps explain the empathy Dr. Sammons brings to patients who fear dental treatment. He discovered early in his career that many people had experienced frightening or painful dental care as children. For some patients, he says, simply opening the front door of a dental office can feel like “a very heavy weight.” When Dr. Sammons joined the practice of longtime Lafayette dentist Dr. Ann Laurent, he found a mentor whose philosophy closely matched his own. Dr. Laurent had built a practice around caring for patients with dental anxiety and treating their fears with empathy. “It’s not the most fun place to be. I understand that,” Dr. Sammons said of the dental chair. “It doesn’t have to be the worst place to be. We can make it comfortable. We can make it fun.” That philosophy is reflected throughout Lafayette Dental Artistry. Patients who need additional help with anxiety can receive nitrous oxide, commonly known as laughing gas, at no additional charge. The practice also offers oral sedation and, when appropriate, IV sedation administered with a nurse anesthetist. Your Mouth Is Connected to the Rest of Your Body One of Dr. Sammon’s strongest messages is that oral health should never be viewed in isolation. “The mouth is also connected to the whole body. It is systemic health. It is not just oral health.” Dr. Sammons and his team spend considerable time educating patients about brushing, flossing, diet and the habits that contribute to dental disease. Chronic infection and inflammation in the mouth can have consequences beyond the teeth and gums, and periodontal disease can progress without causing significant pain. One of the biggest misconceptions Dr. Sammons sees today involves sugar-free beverages. Eliminating sugar does not necessarily make a drink tooth-friendly because acidity can damage enamel. “Acid is worse,” he explained. Energy drinks, soft drinks, coffee and other acidic beverages can create an environment that promotes enamel erosion and decay. Dr. Sammons explained that when bacteria consume sugar, they produce acid, but drinking an already acidic beverage exposes teeth directly to that damaging environment. He sees the consequences particularly among younger patients. Someone can leave high school with few or no cavities, head to college, develop a habit of consuming energy drinks throughout the day, and return with significant decay. The problem is compounded when a person sips the beverage over several hours. After each exposure, saliva needs time to buffer the acidic environment. Dr. Sammons’ advice includes limiting acidic drinks, drinking water and, for some patients, ...
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    51 分
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