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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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  • Warren Abadie, Director of Traffic, Roads and Bridges

    Warren Abadie, Director of Traffic, Roads and Bridges
    2025/09/12
    Today we welcome Warren Abadie, Director of Traffic, Roads and Bridges for Lafayette Consolidated Government (LCG). A Lafayette native, Warren has spent his entire career with LCG, steadily rising through the ranks after graduating from UL Lafayette in 2003 with a degree in electrical engineering (computer option). He started as an engineer aide, moved on to traffic maintenance supervisor, traffic signal/system engineer, and city-parish transportation engineer before being appointed director in 2020. “I affectionately refer to myself as the director of misery and unhappiness,” Warren joked, but his love for his job is clear. He explained that a professor once told him, “Your first job will determine your whole career,” and in his case, that proved true. His engineering background in coding and electrical systems naturally aligned with his first promotion into traffic signals. Managing 190 Traffic Signals Across the City Warren oversees a vast system of about 190 traffic signals, many of which LCG maintains through agreements with the state. He explained how the signal network functions: “If you’re on a minor street at a major street, it’s going to feel like the signal is taking forever. A minute in your car feels more like five minutes. But we run the system as a network. All the signals on Pinhook have to have the same cycle length… so there’s some inefficiencies there. But the main street always takes precedence.” With a central server syncing up internal clocks, Warren and his team can monitor complaints in real time, using traffic cameras and logs to identify problems, often adjusting signals remotely: “We’re always tinkering. We’re always changing. We’re always trying to make 10 pounds of fluff fit in a 5-pound bag.” Balancing Capacity, Convenience, and Safety Warren described the essence of traffic engineering as a balancing act: “Traffic engineering is a balance of three things. Capacity. Convenience. And safety. If safety was first, your car wouldn’t go more than five miles an hour… If it was all about convenience, there’d be no pavement markings on the road. And if it was all about capacity, I wouldn’t allow left turns on signals.” This balance is one reason he strongly supports roundabouts, which check all three boxes by being safer, more efficient, and accommodating U-turns. He acknowledged, however, that roundabouts are more difficult to design and build, and some—like the Ridge Road and Rue de Belier roundabout—are already over capacity, with plans in place for upgrades. Traffic Growth and New Projects “Traffic is a sign of economic activity and growth,” Warren noted, pointing out Lafayette is one of the few parishes in Louisiana still growing. He listed several new roundabout projects in the works, including: Broussard and Robley West Broussard and Duhon (near Acadian Village) Ridge and Domingue Road Rue de Belier and Ridge (expansion to multi-lane) Vincent Road in Broussard LA 92 and East Broussard (toward Milton) Safety, Motorcycles, and Crash Data As a father, Warren is deeply concerned about motorcycles: “Don’t let anybody you love drive a motorcycle because your target value is just too small and the margin for error is just way too small. It’s exciting, but the reality is there’s just not any room for error.” His department continually analyzes crash data and works to balance safety with traffic flow, noting that signals reduce deadly right-angle crashes but often lead to an increase in rear-end crashes—generally less severe. Road Repairs and Infrastructure Challenges Road work is another part of Warren’s responsibility, and he was candid about the frustrations drivers feel: “Everything we do day to day requires the use of that system. Generally, the roads are already congested. Now I got to fix it and make them more congested. It’s not something we take lightly.”
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    33 分
  • Russ Hosmer, USMC Veteran & Founder of Constant Progression

    Russ Hosmer, USMC Veteran & Founder of Constant Progression
    2025/09/06
    Russ Hosmer, a U.S. Marine Corps veteran, certified life coach, former national-champion bodybuilder, and founder of Constant Progression, an online life coaching and personal development platform serving clients worldwide, joins Discover Lafayette to discuss his mission to help others reach their full potential. Russ grew up in New Jersey, just outside of New York City. At 17, his parents retired and moved to Alabama. He studied at Jacksonville State University and worked in health club turnarounds: “We found the gyms and the health clubs that were in the red, and we brought them into the black. We got the management together, the business side of it, and got them better and rolling.” Russ was a bodybuilder alongside business: “I was a state champion when I was a teenager… top five in the national championship. I was a national champion twice. Two times. Two years in a row as the first one to ever do that.” That era cemented discipline: “I was blessed. I was doing what I love… when you do that, you don’t ever work a day in your life.” Choosing the Marines, Special Operations, and What Service Really Looked Like “My family is Marine Corps. My grandfather was a WWII veteran and my brother was a Marine… it was almost like, well, I have to do that.” He enlisted on a whim, calling it “probably the greatest decision of my life.” Boot camp at Parris Island: “They start drilling leadership principles into you the day you get there… It’s a transformation process. It’s the title,, being a Marine. So you have to earn it.” After graduating top of his class in the School of Infantry, he went to amphibious reconnaissance / special operations: “We’re like 1% of the Marine Corps.” Operational reality: “Less than 1% of the Marine Corps see combat. We do more hospitable missions than we do combat missions. It’s urban warfare, small unit tactics. We don’t actually fight other countries like uniform military. it’s a different world we live in.” He traveled extensively: “I was in 37 countries in three years. I was deployed a lot. But I volunteered because that’s what I wanted to do.” PTSD, Loss, and a Five-Year Turning Point Russ is candid: “I do have severe PTSD… I didn’t know I had it for years. Then all of a sudden, it was really bad.” Compounding events:“I lost my corporate job during COVID. I had been a senior executive of a Fortune 500 company for twenty years. Then my dad died, and my mom died, then my older brother died." It left him “in a very dark place, kind of lost." "I decided, you know what? I need to help people overcome the PTSD, get the resilience and the mindset, and learn how the mind works and how the body works. And why is this happening?" On the rate of veterans committing suicide, Russ says, “They say it’s 22 a day. There’s a lot more than that. They don’t have help, they think it’s a sign of weakness. But you admitting it and talking about it, that’s a sure sign of strength.” From a five-year journey, he created Constant Progression: “We’re always looking to be our best self. We’re all on that journey of constant progression.” Training the Marines & A Vanderbilt Recovery Study That “Changed Everything” After instructing at Marine Corps Recruit Depot Parris Island, Russ became a Physical Training Advisor for the Eastern Recruiting Region—“anything east of the Mississippi River… the whole East Coast.” His remedial programs “went before Congress and they actually enacted those into standard operating procedures… now a part of the Marine Corps training standards.” Russ helped run a muscle recovery study with Vanderbilt University to reduce injuries and attrition: “We had a lot of lower body extremities' injuries, especially with the female recruits… hip fractures and femur fractures, tibia fractures… kids nowadays… they don’t eat well.” Findings touched hydration, chow hall practices, food quantity by body weight, and training tweaks (including pull-up progression): “The best way t...
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    1 時間 13 分
  • Tim Metcalf – Lafayette Restaurateur and Entrepreneur

    Tim Metcalf – Lafayette Restaurateur and Entrepreneur
    2025/08/30
    Today we welcome Tim Metcalf, a Lafayette entrepreneur whose name is tied to some of Acadiana’s most beloved establishments. Owner of Deano’s Pizza, Prejean’s Restaurant, and Marcello Wine Market, along with ventures in real estate, storage, and assisted living, Tim has built his life around preserving local traditions while bringing fresh ideas to our community. A Family Legacy in Restaurants Tim’s entrepreneurial roots trace back to his father, who left behind a thriving restaurant career in California where his pizzeria drew in celebrities and locals alike. Fess Parker and Steve McQueen were regulars as they could hang out in the days before paparazzi. “He left very successful restaurants in California just because he didn’t like the political, sociological climate. He was a country boy, an Idaho potato farmer, and the fast lifestyle of California didn’t sit well with him.” A Korean War veteran, his father moved the family to Lafayette in 1970, opening Deano’s in 1971. "Lafayette was booming. Oilfield, oil and gas. You know, he just didn't come to Lafayette on a whim. He read entrepreneurial magazines saying how it was one of the fastest growing cities in the country at the time," says Tim Metcalf. The original Deano’s on Bertrand Drive was a simple pizzeria: counter service only, draft beer, pizza, a little green salad, and fountain drinks. “You wouldn’t recognize it at all today… when Dad first started, there was no waitress. It was counter service. That didn’t work in Lafayette. He soon changed it.” Deano's menu from the 1970s. Posted by Mona Bernhard on Lafayette Memories's Facebook Page. Tim, then ten years old, adapted quickly to Louisiana life after growing up in Santa Barbara. “They said, well, you can trade your surfboard for maybe a horse or a mini bike. I’m like, I’m okay. That sounds good to me.” He helped his dad around their rural property on Ridge Road and learned the value of hard work. "“We had pigs, sheep, rabbits, chickens… and a pretty big garden. Dad had a rototiller — an old Sears knuckle buster — and it was a lot of work, and it all fell on me.” As the youngest of four, Tim shouldered much of the responsibility for cutting grass, working the compost pit, and tending to the garden. “The older ones were in high school and had jobs. So from cutting the grass to road tilling, to manure, to compost, it all fell on me.” Looking back, he credits that hard work with shaping his character. “It taught me some really solid work ethic. I was never afraid of work, and still I’m not.” By the 1980s, Tim had taken over the reins of Deano's. Recognizing the need to adapt, Tim expanded both the hours and the menu. “When I got aboard, we started lunches and then we started other food and expanding the menu. 1983–84 — we had to do something else.” His biggest shift was weaving Acadiana’s food culture into the pizza kitchen. “That was an awakening — to start taking the Cajun food, the great food that we have in this area, and incorporating it into our pizzas and our menu. Sausages, boudin, shrimp.” Photo by Paul Kieu for the Advertiser Expansion and Adaptation Tim later partnered with his son to open a South Lafayette Deano’s, which quickly became a success. “My son and I have this great working relationship.” When COVID hit, they pivoted to selling pizzas and ranch dressing in grocery stores, personally delivering orders across Acadiana. “We kept our whole staff busy. We didn’t have to lay anybody off.” That resilience fueled further growth. When the Guilbeau family approached him about Prejean’s, Tim stepped in. “I wanted to keep it as pure and original as possible… I wanted to make it the spot in Carencro for the locals to hang out.” Prejean’s: Preserving a Cajun Landmark The opportunity to purchase Prejean’s came unexpectedly. “I had a good customer that goes, hey, you know Bob Guilbeau? He wants to talk to you about Prejean’s. Next thing I know,
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    51 分
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