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When, where did WWI monuments go in N.O.? BY RACHEL MIPRO
Contributing writer
After fighting ended in World War I, temporary structures lined the downtown side of Canal Street in New Orleans to stir support for a last round of United States war bonds. Algiers Point resident and retired veteran Ron Hill found an intriguing picture in the Louisiana Digital Library. In the image, structures stand tall over Canal Street, complete with wreaths and plaques near the bottom that listed the names of New Orleanians who lost their lives in the war. “Being a veteran of the war in Afghanistan, I have an interest in how we remember our veterans from past wars, and am particularly interested in how we honor Gold Star mothers — those who have suffered and given up so much for our country,” Hill said. “We often focus news stories of those who died, while rarely giving much media coverage to those who are left behind when we lose a warrior, and how families of warriors sacrifice for all of us.” His question: What happened to this pair of WWI monuments that previously occupied Canal Street? Were they relocated? Clues about these mysterious structures lie in a series of newspaper filings from 1919, provided by the New Orleans City Archives, and in the state of U.S. postwar finances.
STAFF PHOTO BY JOHN BALLANCE
Top row, from left: Hummingbird Cake, Mississippi Pound Cake, Red Velvet Pound Cake. Bottom row, from left: Brown Sugar Chai Cake, Pistachio Coffee Cake and Satsuma Olive Oil Cake
BAKER’S DELIGHT
Fighting over and funds needed When the U.S. entered the fray of WWI in 1917, declaring war on Germany, the country needed a way to finance the war effort. The resulting idea was a campaign to sell war bonds, branded the Liberty Loan Plan. During the war, the U.S. had four rounds of bond selling. When Armistice Day came in November 1918, it was greeted with intense celebration — and followed by one last financial push. In 1919, with fighting over and funds still needed, the fifth and final round of U.S. war bonds were sent out, titled the “Victory Liberty Loan.” New Orleans had a Victory Loan quota of around $21 million to meet, and local Victory Liberty Loan committee Chair Henry E. Groffman was hard at work. Before the loan campaign launched the week of April 21, 1919, Groffman sent out a public call asking for the
Gift a little holiday sweetness with one of six cakes to try for the season
T
he holidays bring out the best in home kitchens — simple ingredients, big flavors and a combination of recipes passed down through generations alongside new ones taking the internet by storm. To help make the most of the season, we asked the newspaper’s features reporters to turn on their ovens and bake up their favorite cakes. Some chose family standbys. Others tried something completely new or ones that showcase local ingredients. Each cake is paired with a brief explainer from the writer who baked it, sharing where the recipe comes from and why she decided to bake it for this special cake celebration. After the photo shoot, the entire newsroom had the chance to try a slice — or all six. Each cake found fans along the way. Maybe you’ll find a new favorite among them. Maybe one will taste like home. Either way, there’s sweetness ahead. If you have a favorite cake recipe you’d like to share, please send it my way to jan.risher@theadvocate.com. — Jan Risher, Louisiana culture editor
ä See CURIOUS, page 3G
PROVIDED PHOTO FROM THE MONUMENTAL TASK COMMITTEE
ä See HOLIDAY CAKES, pages 2G, 3G
This undated photo shows restoration work being done on the 9th Ward Victory Arch.
The celebrations continue for the King of Zydeco Clifton Chenier With 2026 knocking on the door, we’re about to wrap up the Year of Chenier, the centennial birthday celebration of the King of Zydeco Clifton Chenier. Well, not quite. Accolades and achievements continue for the Grammy Hall of Fame accordionist born June 25, 1925, near Opelousas. The Herman recognition stretches into Fuselier the New Year. The King of Zydeco’s crown will not be put away with the Christmas decorations. Happy Year of Chenier — the 2026 edition. Here are some recent and upcoming
accolades.
Grammy-nominated ‘Tribute’ Few were surprised that the star-studded album, “A Tribute to the King of Zydeco” on Valcour Records in Eunice, was nominated for the Best Regional Roots Album Grammy. The album features The Rolling Stones, “Zydeco Boss” Keith Frank, Marcia Ball, Charley Crockett and other music luminaries performing Chenier classics. The release has received rave reviews from New York City to Bangkok. Album sales and donations raised $30,413 to endow a memorial scholarship at the University of Louisiana at Lafayette. The album is also part of another banner
year for Louisiana in the Regional Roots category. All five nominees, which include Corey Henry, Preservation Brass, Kyle Roussel and Trombone Shorty, are from the Bayou State. Grammy winners will be announced Feb. 1.
‘At Sunset’ mural Artwork celebrating brothers Clifton and Cleveland Chenier was unveiled Dec. 12 outside The Funky Flea, an art gallery and vintage antique shop, in Sunset. The St. Landry Parish town is called the Rubboard Capital of the World. “Tee Don” Landry makes and globally ships his Key of Z Rubboards from his home in Sunset. Landry’s father Willie,
along with the Chenier brothers, designed the first metal, vest-styled rubboard in 1946.
Lifetime Achievement encore Folklife Alliance International will present a Lifetime Achievement Award in Chenier’s honor during its 38th annual conference in January in New Orleans. Chenier received a Grammy Lifetime Achievement Award in 2014. In its news release, Folklife Alliance International said, “Chenier turned dancehalls into joyous celebrations, insisting, ‘If you can’t dance to zydeco, you can’t dance
ä See CHENIER, page 3G
2G ■ Wednesday, December 24, 2025 ■ theadvocate.com ■ The Advocate
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HOLIDAY CAKES Pistachio Coffee Cake Recipe from Danielle Cochran’s The Salty Cooker I stumbled upon this pistachio coffee cake from an Instagram reel, and my tastebuds started dancing just from the look of it. The cake has a great balance of sweet and tangy flavors — and I appreciate that it’s not too sweet. It’s just right. — Lauren Cheramie
STAFF PHOTOS BY JOHN BALLANCE
Red Velvet Pound Cake
Recipe from Brenda Morrow
Until I went to college, I thought this Red Velvet Pound Cake was what all red velvet flavors tasted like. It was the only red velvet dessert my mom made while I was growing up. Imagine my surprise when I found out real red velvet included cocoa powder. My mom would make these bright and colorful pound cakes with unforgettable cream cheese icing for Christmas, special occasions and our birthdays. I make them now, and my mom always checks in to see how my Red Velvet Pound Cakes turn out. — Joy Holden 1. Combine butter, shortening and sugar. Cream until light and fluffy. 2. Add eggs, one at a time, beating well after each addition. Stir in vanilla and red food coloring. 3. Combine flour alternately with milk, beating well. Pour batter into a greased and floured Bundt pan. 4. Bake at 325 F for an hour and 20 minutes, or until a toothpick comes out clean. 5. For the frosting, combine butter and cream cheese. Add sugar and vanilla. Blend until creamy. Let the cake rest for at least an hour before icing.
FOR THE CAKE: ½ cup shortening 7 eggs 1 ounce red food coloring 3 cups flour 1 cup butter 3 cups sugar 1 cup milk ¼ teaspoon salt 2 teaspoons vanilla FOR THE CREAM CHEESE FROSTING: ½ cup butter, softened 8 ounces of cream cheese, softened 1 teaspoon vanilla 4 cups powdered sugar 1-2 tablespoons milk
FOR THE CAKE: 2 cups 1.1 gluten-free flour or all-purpose flour 3 teaspoons baking powder for GF or 2 teaspoons if using all-purpose flour ½ teaspoon baking soda ½ teaspoon kosher salt 2 large eggs 2 ⁄3 cup sugar 1½ cups sour cream 1 cup butter, room temperature 2 teaspoons vanilla extract 1 teaspoon pistachio extract 1 cup pistachios, finely ground FOR THE CREAM CHEESE LAYER: 8 ounces of cream cheese, room temperature 1 teaspoon vanilla extract 1½ cups powdered sugar ½ cup pistachio cream FOR THE STREUSEL TOPPING: 1 cup pistachios (roasted, lightly salted) chopped ½ cup brown sugar 8 tablespoons butter, room temperature ½ cup flour
2½-inch sides. Note: Place a baking sheet in the oven below the coffee cake in case there is any overflow. 3. Prepare the cake batter: In a mixing bowl, beat together the sugar and butter until light and fluffy, about 3 minutes. Add in the eggs, sour cream, pistachio extract and vanilla extract, and mix until well incorporated. Gradually add in the flour, baking powder, baking soda and salt. Mix until smooth. Stir in the ground pistachios. 4. Prepare the streusel topping: In a separate bowl, mix together the chopped pistachios, brown sugar, butter and flour until well combined. 5. Assemble the cake: Pour half of the cake batter into the prepared baking dish. Spread the cream cheese layer evenly on top. Sprinkle half of the streusel topping over the cream cheese layer. Pour the remaining cake batter over the top and sprinkle the rest of the streusel 1. Prepare the cream cheese topping evenly. Layer: In a bowl, combine cream 6. Bake the cake: Bake in the cheese, vanilla extract, powdered preheated oven for 55-70 minutes sugar and pistachio cream. Mix un- or until a toothpick inserted in the center comes out clean. Allow the til smooth. Set aside. 2. Preheat the oven: Preheat the cake to cool completely in the dish. 7. Add the glaze: Once cooled, oven to 350 F and spray a 9-inch square with 2½-inch high sides or drizzle the pistachio cream over the a 9-inch round springform pan with top of the cake.
Satsuma Olive Oil Cake Recipe inspired by The Delicious Life After a long, heavy meal (and perhaps some holiday drinks), I am rarely in the mood to tuck in to a dense cake. But this olive oil cake, inspired by a recipe I’ve made with oranges, is light, airy and a good way to show off some baking skills with little fuss. The original recipe calls for the zest, juice and slices of oranges. However, since this year my father had his first satsuma harvest while living in Texas after moving from Louisiana many moons ago, I decided to try this cake out with satsumas instead, making for a lovely Louisiana twist. — Margaret DeLaney FOR THE CAKE: 4 satsumas (2 for slicing, 2 for zest and juice) 1 cup olive oil 1 cup sugar 3 large eggs 1 teaspoon vanilla extract 2 cups all-purpose flour 1 teaspoon sea salt 1 teaspoon baking powder ½ teaspoon baking soda FOR THE DECORATION: 1 cup heavy whipping cream 3 tablespoons powdered sugar 1 ⁄8 teaspoon cream of tartar 1 tablespoon (leftover) satsuma juice 1. Heat the oven to 350°F (175°C). 2. Prep a 9-inch cake pan (or an 8-inch Bundt cake pan) with baking spray or olive oil and line the bottom with parchment paper. 3. Slice two satsumas in 1/ 8-inch thick slices. Using the largest slices from the centers of the satsumas, line the bottom of the cake pan in a circular design. The satsumas should overlap. If additional cutting is needed to fit the pan, that’s OK! I ended up using semicircles on the outside of the pan. 4. Zest the remaining satsumas to make at least 2 tablespoons of zest — although more zest won’t hurt, it just adds more satsuma flavor. When zesting is over, squeeze both satsumas for at least ½ cup of satsuma juice. Set aside 1 tablespoon of the juice for later for whipped cream. 5. In a large mixing bowl, whisk together the olive oil, sugar, eggs, vanilla, satsuma zest and satsuma juice. 6. Add the flour, salt, baking soda and baking powder to the liquid mixture until it’s just combined — some lumps are fine.
Hummingbird Cake
Recipe is adapted from Southern Living To give the cake a festive touch, I added a little red food coloring gel to the frosting. After my sister, a huge Southern Living fan, served this cake a few years ago, I decided to try my hand at it. If you’re wondering why it’s called Hummingbird Cake, there are two theories: One, that the sweet fruit and nuts would be attractive to the tiny birds; and two, that the cake originated in Jamaica in the early 1960s and was called Doctor Bird Cake after the country’s national bird, the doctor bird, a type of hummingbird. The name evolved to Hummingbird Cake after the confection became popular in the American South. — Judy Bergeron
Brown Sugar Chai Cake Recipe from Sloane’s Table This recipe calls for the use of baking strips, or cake strips, which can be found at stores that sell baking supplies or online. They help cakes bake evenly, resulting in tall, flat tops with better texture. — Maddie Scott
7. Gently pour the cake batter over the top of the prepared satsuma pattern in the cake pan. Bake for 45 to 50 minutes. The cake is done when the top is medium golden brown and a cake tester (or toothpick) comes out clean. 8. Let the cake cool in the pan for at least 20 minutes, then remove it from the pan by flipping it over — like a pineapple upside-down cake. Remove the parchment paper from the top of the cake. Let the cake cool for an additional hour before decorating. 9. While the cake is cooling, pour the leftover satsuma juice, heavy whipping cream, powdered sugar and cream of tartar in a stand mixer with a whisk attachment. Start off mixing at a slow speed, then mix at higher speed when the whipping cream starts coming together. This will allow the whipped cream to get stiff peaks. 10. Once the cake is completely cooled, decorate as desired. I used a piping bag with a textured pipe tip to make a circular design around the cake. Ideally, the design will not cover the satsuma design over the top.
FOR THE CAKE: 3 cups all-purpose flour (and extra to dust pan) 2 cups sugar 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon cinnamon 3 large eggs, lightly beaten 1½ cups vegetable oil 1½ teaspoons vanilla extract 1 8-ounce can crushed pineapple and juice 2 cups (about 4 medium) chopped bananas 1 cup toasted and chopped pecans Vegetable shortening FOR THE FROSTING: 2 (8-ounce) packages cream cheese, softened 1 cup unsalted butter, softened 32 ounces powdered sugar 2 tablespoons vanilla extract 1 cup toasted pecan halves (if desired for decoration)
FOR THE CAKE: 3¼ cups all-purpose flour 1½ cups dark brown sugar 1 tablespoon and ¾ teaspoon baking powder 1 teaspoon kosher salt 1 tablespoon cinnamon 2 teaspoons cardamom 1 teaspoon ginger 1 teaspoon allspice 1 teaspoon nutmeg 1 teaspoon cloves 10 tablespoons unsalted butter, room temperature ½ cup neutral oil 1¼ cup whole milk, room temperature 2 eggs, room temperature 1 tablespoon vanilla extract FOR THE FROSTING: 16 tablespoons unsalted butter, room temperature 1½ blocks cream cheese, cold 3 cups powdered sugar
1. Preheat the oven to 325 F. Grease and line two 9-inch cake pans with parchment paper. 2. Soak cake strips in ice water. 3. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, brown sugar, baking powder, salt and spices. 4. Cut up the butter into small cubes and add to the dry ingredients. Mix on low speed until it resembles wet sand. 5. Add the oil, milk, eggs and vanilla, and mix until just combined. 6. Divide the cake batter between the prepared pans. Wrap the cake strips around the outside of the pans. 7. Bake for 35-40 minutes or until a toothpick inserted comes out clean. Immediately turn the cakes out onto a wire rack to cool completely. 8. Once cool, wrap the cakes in plastic wrap and freeze until ready to decorate. (Frozen cake layers will be much easier to frost!)
1. Preheat oven to 350 F. 2. In a bowl, whisk flour, sugar, salt, baking soda and cinnamon. 3. Add eggs and oil. Stir just until dry ingredients are moist. 4. Add vanilla, pineapple, bananas and toasted pecans; stir again. 5. Grease and flour three 9-inch round cake pans. Divide batter evenly among pans. 6. Bake 25 to 30 minutes, until a toothpick inserted in center of each layer comes out clean. 7. Cool pans on wire racks for 10 minutes, then remove cakes from pans, return to wire rack and cool completely, around an hour. 8. Using an electric mixer, beat cream cheese and butter on medium-low speed until smooth. Add powdered sugar, a little at a time, beating at low speed until blended after each addition. Stir in vanilla. Change speed to medium-high and beat until fluffy, 1 to 2 minutes longer. 9. Place bottom cake layer on cake plate.
Spread 1 cup of frosting over top. Place middle layer atop that, and spread with 1 cup of frosting. Place top layer and use remaining frosting to cover top and sides of cake. 10. Place pecan halves, if desired, around the edge of the cake.
The Advocate ■ theadvocate.com ■ Wednesday, December 24, 2025 ■ 3G
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HOLIDAY CAKES
CURIOUS
Continued from page 1G names of local Gold Stars through a newspaper notice. The Historic New Orleans Collection estimated 74,103 Louisianans served in the U.S. armed forces during the war. Groffman asked for the names of locals who perished in this effort. “What we want is the name of the man who died in the service,” Groffman is quoted in the April 11, 1919, issue of the New Orleans Item. “Add to this the service, whether the navy, marine corps infantry, field artillery, aviation, medical corps, or any other branch of the government’s fighting force in which he was engaged. Unless this information is forthcoming in the immediate future, I am afraid we will not be able to carry out fully one of the most impressive features of the Victory Liberty Loan declaration.”
Drumming up public enthusiasm
STAFF PHOTOS BY JOHN BALLANCE
Mississippi Pound Cake Recipe by Arrie Ellen Hawkins Henderson, Jan Risher’s great-grandmother This is the cake my great-grandmother was known for making. She always had this cake or her famous tea cakes on hand for whoever dropped by. A few years ago, my aunt gave me my great-grandmother’s Bundt cake pan and recipe. Miraculously, it made it through our August house fire, and I’m so happy that it did. For me, this cake smells and tastes like home. — Jan Risher 3 sticks salted butter, softened to room temperature 2¾ cups sugar 6 eggs at room temperature 3 cups sifted Swans Down Cake Flour 1 cup heavy whipping cream 1 teaspoon vanilla extract 1. Preheat oven to 325 F. Butter and lightly flour a Bundt pan. Sift 3 cups of the flour. (I use a lot of butter to prevent the cake from sticking.) 2. In a stand mixer, beat the sugar and butter until creamy. Add one egg at a time, beating for about a minute after each egg. Once beaten
well and all the graininess of sugar is gone, fold in one cup of the flour. Beat at low speed with mixer. Add in 1⁄3 cup of whipping cream. Beat some more. Continue alternating flour and whipping cream. Add vanilla flavoring and stir. 3. Pour into prepared Bundt pan. 4. Bake for approximately 1 hour and 20 minutes, depending on oven — or until toothpick inserted into middle of cake comes out clean. Cool in pan at least 20 minutes. Remove from pan and finish cooling on a rack (for the crunchiest cake bottom).
Four days later, the newspaper described these impressive features: a display on Canal Street consisting of eight three-sided pylons, each between 18 and 20 feet tall. The design was obelisk-like, tapering upward from a square base into a narrow pinnacle and decorated with a gold and ivory color scheme. Each erected pylon held a different symbol of war, such as a cannon, tank and airship. Names of Gold Star soldiers were placed on plaques near the bottom. The pylons were accompanied by a display of electric lights and “novel displays of
patriotic ideas,” including printed slogans from the Victory Loan Campaign, such as “Peace Insurance,” “Stamp the Bill Paid” and “Make the Fifth Punch a Knockout,” all meant to drum up public enthusiasm for buying bonds over the weeks of the campaign. The last mention of the display can be found in a brief note in the May 7, 1919, article of the New Orleans Item. “Decorations on Canal which were placed for the Fifth Victory Loan and for the welcome of Louisiana troops will remain intact until after the arrival of the Jennings boys,” the article reads. The pylons disappeared from public notice — given the lack of other evidence, they appear to have been taken down along with the rest of the decorations after the campaign ended. Even still, New Orleanians were afire with enthusiasm for creating a proper war memorial. Debate over the form and design on this memorial began in the summer months of 1919, eventually resulting in the creation of the 9th Ward Victory Arch. The carved stone arch was originally located in the center of McCarty Square. It was moved in 1951 to the edge of the square. The arch is America’s first permanent tribute to WWI U.S. servicemen, according to The Historic New Orleans Collection. Do you have a question about something in Louisiana that’s got you curious? Email your question to curiouslouisiana@ theadvocate.com. Include your name, phone number and the city where you live.
CHENIER
Continued from page 1G — period!’ ” C. J. Chenier, Clifton’s son, folklorist Nick Spitzer, Maureen Loughran of Smithsonian Folkways Recordings, Adam Machado of the Arhoolie Foundation and yours truly participate in a panel discussion Jan. 24 at the conference.
Box set fit for a king Chenier’s hits, unreleased recordings and rare live sets are part of “Clifton Chenier: King of Louisiana Blues & Zydeco,” a six vinyl LP box set, also available on four CDs. The 67 selections range from Chenier’s gems on Arhoolie Records to unreleased performances from the PBS TV show “Live from Austin City Limits.” Chenier appeared in the first season of the landmark show in 1976. A 160-page book of photos, posters and essays complete the set. You’ll have to wait until Feb. 6 to get this royal release.
PROVIDED PHOTO
Artwork celebrating brothers Clifton and Cleveland Chenier was unveiled Dec. 12 outside The Funky Flea in Sunset.
Herman Fuselier is executive director of the St. Landry Parish Tourist Commission. A longtime journalist covering Louisiana music and culture, he lives in Opelousas. His “Zydeco Stomp” show airs at noon Saturdays on KRVS 88.7 FM.
The Red Stick Rally United to Give campaign is part of The Advocate’s Forward 64 initiative, a platform for non-profits and for-profits alike to tell their stories of community engagement and commitment across Louisiana
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TIGERS WIN EIGHTH NATIONAL CHAMPIONSHIP
STAFF PHOTO BY HILARY SCHEINUK
The Tigers celebrate after defeating Coastal Carolina 5-3 in game two of the College World Series finals in Omaha, Nebraska, on Sunday. The roar is restored. When Jay Johnson took over as the LSU baseball coach in 2022, the six-time national champion Tigers were in the midst of a 13-year title
STAFF PHOTO BY HILARY SCHEINUK
drought. The Tigers returned to the top of college baseball during the 2023 season. LSU survived
LSU center fielder Chris Stanfield, right, celebrates with catcher Luis Hernandez as they both score on a two-run single by left fielder Derek Curiel in the fourth inning of Game 2 of the College World Series finals against Coastal Carolina on Sunday at Charles Schwab Field in Omaha, Neb. LSU scored four runs in the decisive inning and won 5-3 to earn its second title under coach Jay Johnson in four years.
a dicey regional that went to a winner-take-all final at Alex Box Stadium against upstart Little Rock. Then LSU dominated, sweeping the super regional and College World Series in seven games.
BY KOKI RILEY
blossomed under legendary coach Skip Bertman. No. 8 is on its way to Baton Rouge. ä SEE COMPLETE COVERAGE OF THE TIGERS’ COLLEGE WORLD SERIES WIN. PAGE 1B
WEATHER HIGH 94 LOW 74 PAGE 12A
Classified .....................6C Deaths .........................9A Metro ...........................8A Comics-Puzzles .....3C-5C Living............................1C Opinion .....................10A
OMAHA, Neb. — To call anything a dynasty requires a certain level of consistent, championship excellence. The Boston Celtics in the 60s, New York Yankees in the 90s and UConn women’s basketball in the 2010s certainly fit the description. LSU winning five national championships in 10 years under Skip Bertman definitely qualifies. Coach Jay Johnson’s Tigers aren’t quite there yet, but what LSU accomplished Sunday afternoon at Charles Schwab Field was remarkable nevertheless and potentially the beginning of another baseball dynasty in Baton Rouge. For the eighth time in program history, and for
the second time in three seasons, LSU won the national championship. The Tigers took down Coastal Carolina 5-3 in Game 2 of the College World Series final to secure the 2025 title. “Unbelievable. I’m so proud right now,” Johnson said. “It’s not to be taken for granted being here two years ago. That was special. Greatest night of my life. “This is equal and maybe even tops it in some ways.” The win secured Johnson’s second title in four years at LSU, making him the first coach in college baseball history to accomplish that feat at the same school. The Tigers did it despite bringing back just 12 players who appeared in a game from last year’s team, adding 12 players from the transfer portal,
three junior-college recruits and 10 freshmen in the offseason. “We (added) really talented freshmen ...,” Johnson said. “In a month’s time, we were able to add Chris (Stanfield). We were able to add Anthony (Eyanson), Zac Cowan, Luis Hernandez, Danny Dickinson to those 12 guys who were the right 12 guys.” With the score tied 1-1, the fourth inning proved to be the difference between a coronation and a Game 3 on Monday. The Tigers scored four runs on a walk, a hit by pitch and four singles to take a 5-1 lead. Sophomore Jake Brown led off with a walk before a single from junior Jared Jones and a hit by pitch loaded the bases for the junior Stanfield.
Rabalais: These Tigers measure up to LSU’s towering expectations, Page 4C
Braswell’s fingerprints all over Tigers’ College World Series title, Page 5C
See which Tigers made an appearance on the All-CWS team, Page 5C
Staff writer
After Sunday and Johnson’s second national title, he has LSU threatening to reboot a dynasty that
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