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Beat the heat with no-cook tomato sauce
BY MERYL FEINSTEIN
Voracious
When tomatoes are at their peak — and it’s too hot to turn on the oven — this simple, no-cook sauce from my cookbook “Pasta Every Day” is what I come back to time and again. It’s often called pomodoro crudo and served with very thin spaghetti, though you’ll find many variations, including those with onions, capers, olives and local cheese. In that spirit, don’t hesitate to make this your own. You can use any flavorful tomato here, from heirloom to plum to cherry. Remove the skins and seeds of the larger varieties if you’d like, or keep it rustic and leave them intact (I prefer the latter). The pasta will soak up the garlicky tomato juices over time, meaning it makes for great (dare I say better?) leftovers and picnic fare.
Crab-Stuffed Mirliton STAFF PHOTOS BY SOPHIA GERMER VORACIOUS PHOTO BY NICO SCHINCO
No-Cook Tomato & Basil Sauce
Serves 4 (enough for about 22 ounces of fresh pasta or 16 ounces of dried pasta).
The end of Louisiana summer calls for easy meals
2¼ pounds ripe, Pecorino Romano, for small tomatoes serving (optional) 4 garlic cloves, finely 1. Prepare the chopped sauce: Halve or 1½ loosely packed quarter the tomacups fresh basil leaves, toes and combine roughly torn, plus more with the garlic for serving and basil in a large Kosher salt serving bowl. Sea1 son generously ⁄3 to ½ cup high quality extra-virgin olive with salt, then drizoil, plus more for serving zle in the oil. Stir to Finely grated combine. Parmigiano-Reggiano or 2. Leave the sauce to sit, covered, for at least 1 hour, ideally in a warm, sunny place. 3. Cook your pasta of choice to your liking — this is not a time for undercooking
BY LIZ WILLIAMS Contributing writer
ä See SAUCE, page 2G
ENCUMBERED BY CUCUMBERS?
Recipes for when your garden just keeps giving
MORE RECIPES PAGE 2G ä No-knead Yeast Bread (ABOVE) ä Savory Fruit Salad ä Tahini Salad Dressing
I’m going to see how long I can keep up in-house before I start handing out cucumbers like they’re candy to all my friends. Recipes, Last year, I brought 2G cucumbers everywhere I went for about a month. My friends would laugh when I showed up with a plastic bag with giant green batons poking out. Spoiler alert: I made it four days before the cukes started piling up in my fridge. The rate at which cucumbers grow is honestly astonishing. I had plans
ä See CUCUMBERS, page 2G
Liz Williams TIP OF THE TONGUE
made with only whole wheat flour, and contains sesame seeds that lend a nutty sweetness. Eat it with dinner or toasted for breakfast with butter, goat cheese or marmalade. Add it to your “make often” list because it’s so useful. And the fruit salad is a snap. It is made to be versatile, with what’s available at the grocery store or nearest farmer’s market. And if you have something growing in your backyard, even better. The dish is designed to be beautiful and flexible. It is perfect for the bounty of summer, but works all year round. The recipe includes avocado, mango, papaya, cantaloupe and tomatoes. But you could add fresh figs, dates, apricots,
ä See SUMMER, page 2G
Crab-Stuffed Mirliton
BY JESS FLEMING Pioneer Press (TNS)
s August comes to a close and we look to Labor Day and a new school year, finding recipes that are tasty and easy becomes more important. One of my favorite quick foods is stuffed mirliton. I’m happy to eat it stuffed with shrimp or even crawfish, but crab is my favorite. When I was a young teen, I used to go crabbing in Lake Pontchartrain with my father. The whole family would stuff ourselves on boiled crabs. After dinner, my mother and I would pick all of the remaining crabs for freezing, which often end up in a stuffed mirliton. Her Sicilian background meant lots of Parmesan cheese packed into that backyard squash of New Orleans. The prepared stuffed mirlitons also freeze very well for when there’s no time to cook. The whole wheat bread is not only easy, but delicious. You can make it without kneading, only needing to wait for it rise. It’s
Makes 8 stuffed halves. 4 mirlitons 8 tablespoons butter or olive oil, or a combination of the butter and olive oil 2 large onions, finely chopped 1½ cup picked over crabmeat, free from any cartilage 1 teaspoon salt
1 tablespoon parsley, minced 1 teaspoon thyme 1 tablespoon Italian seasoning 1 teaspoon ground black pepper 2 cups fresh bread, soaked in water and squeezed almost dry ½ cup grated Parmesan, more reserved for sprinkling the tops of the stuffed mirliton
1. Preheat oven to 375 F. 2. Boil the mirlitons until tender, about 20 to 30 minutes. 3. Cut them in half and scoop out the centers with a spoon, making sure to leave enough of a wall on the mirliton half to keep its shape. Remove and discard the seed. 4. . Place the butter or oil in a deep frying pan. When it begins to shimmer, add the pulp of the mirliton. Saute for five minutes, mashing the pulp. 5. Add the onions, sauteing until the onions begin to soften, about 10 minutes. Add the salt, parsley, thyme and
Italian seasoning, and simmer for 20 minutes more, stirring occasionally. 6. Add the pepper and the bread for another 10 minutes, stirring occasionally. Remove from heat and stir in the grated Parmesan. Make sure that the stuffing in uniformly mixed. 7. Stuff the mirliton boats and place them on a parchment lined baking pan. Sprinkle the tops with more Parmesan. 8. Cook in the oven for 20 minutes or until the cheese begins to brown. Remove from the oven, and place onto a platter and serve.
2G ■ Wednesday, September 9, 2026 ■ theadvocate.com ■ The Advocate
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Mesmerized by a pop-tab purse and the quest to make it I noticed a friend’s purse late last fall. It was a cute little bag that I couldn’t quite figure out. Then I got closer. It was made of pop tabs. Hundreds of them. Row after row, sewn together with silver thread. Actually, it was crocheted. The pop tabs and silver thread were intertwined to create a beautiful little purse which did not resemble a craft project in any way, shape or form. It was remarkably elegant. I loved the look of it. I loved the fact that it was made of items typically discarded. I was entranced. I learned that the purse came from Brazil and was made by fair-trade artisans. I ordered one. It finally arrived, and I began to use it. Given my phone, keys and other necessities, I regretted not
Jan Risher ordering a slightly bigger version. Then I thought, “I bet I could make one myself.” I counted the tabs on the purse and made a rough guess that making that version took about 540 pop tabs. I estimated that I would need at least 850 of them to make a bigger version of the purse. Since my husband and I are obsessed with a particular canned brand of carbonated water, I thought, “I bet we can get there sooner than I’d think.” So I started saving my pop
SAUCE
Continued from page 1G and finishing in the sauce. 4. Add the pasta to the sauce and stir to combine. Finish with another drizzle of oil, more basil and a shower of cheese if you’d like. If you can bear it, let the pasta marinate in the sauce for 15 minutes before serving. TIP: If using larger tomatoes, I
Grilled Red Curry Salmon Bowl
tabs — and highly encouraging my husband to do the same. Last fall, a dear friend gave me a set of 50-yearold drinking glasses. Each 16-ounce glass features a different iconic Louisiana newspaper front page. The set of glasses was released in 1975 to commemorate The Morning Advocate’s 50th anniversary. One glass in particular came to play a critical role in the pop tab collection process. It’s the one with the newspaper from the day after World War II ended. It has a giant “PEACE” across the top of the front page. Peace seemed like a good thing to work toward. Turns out, covering the bottom of a regular-size glass with pop tabs takes longer than one might expect. Turns out, saving hundreds
lizards. I rejoice a lot more about the pop tabs than I ever did the lizards. Eventually, I filled the “PEACE” glass. I resisted using the “WAR” glass because STAFF PHOTO BY JAN RISHER I prefer to focus on things I would like to visualize for This is the purse that inspired Jan Risher to begin the world. I ultimately settled on the “Tigers bowl over collecting pop tabs. Ole Miss” glass from 1959. Between that and peace, I of pop tabs is quite an act of figured the world could be a endurance. better place. It has basically become If I’m not at home when I an aspect of my personality. open a can, I drop the tab in When I see someone drinkmy purse, an intermediary holding station until I can get ing or pouring from a can, I home and unload the bounty rely on what has become ininto my commemorative credible restraint not to ask glasses. I just counted 14 for the tab. in my purse, which is more Friends have caught on. than the usual eight or nine. Some of them are collectIn early July, I hosted a ing them at their offices. “guess how many” game They bring me little snacksize zippered plastic bags the with friends on social media. way my cat used to bring me I shared two photos of my
tab collection — one in the glass and one in a pile on the table. At that point, I had 293. With guesses from 64 friends, Cherie Hebert in Lafayette won with her guess of 290. I’m planning to take her to lunch as soon as we are able to synchronize our watches. My last count, about four weeks ago, came to 494. On Tuesday night, my mom and cousin helped me count again. I was up to 793. I’ve done some mathematical calculations and figured that each of the drinks we have contributed came in at $1.08. Granted, friends have contributed some of the pop tabs, but rough calculations have us investing at least $856.44 at this point, not to mention the time and energy. Even so, I’m getting close. Now I just need to learn to crochet.
often peel and seed them before chopping. To do so, bring a pot of water to a boil and fill a large bowl with ice water. With a paring knife, score the bottoms of the tomatoes with a small “X,” just piercing the skin. Drop them into the water and cook until the skin near the “X” starts to loosen, about 2 minutes. Use a slotted spoon to transfer them to the ice bath. When the tomatoes are cool, peel away the skins. Remove the pulp and seeds and roughly chop the flesh.
PIONEER PRESS/TNS PHOTO BY JESS FLEMING
CUCUMBERS Continued from page 1G
to make tzatziki to go with our family-favorite chicken gyros this week, too, but family birthdays, events and concerts got in the way. Still, if you’re dealing with an overload of cukes, perhaps these recipes will help you out of your pickle. If not, bring your veggies to the bar. I promise your friends will be happy to take some home.
Grilled Red Curry Salmon Bowls
Serves 4.
FOR THE SALMON: 4 salmon filets 2 tablespoons jarred red curry paste 2 tablespoons coconut milk Juice of half a lime 1 teaspoon fresh ginger, finely grated FOR THE CUCUMBER SALAD: 1 tablespoon lime juice ½ tablespoon fish sauce 1½ tablespoons rice vinegar 2 teaspoons sugar Kosher salt, to taste 1 English cucumber, thinly sliced ¼ red onion, thinly sliced 1 jalapeno, thinly sliced 1 tablespoon cilantro, chopped 1 tablespoon chopped Thai basil (regular works too) FOR THE COCONUT RICE: 1 cup coconut milk 1 cup water 1 cup basmati rice, rinsed and drained ¼ teaspoon kosher salt FOR THE YOGURT SAUCE: ½ cup plain Greek yogurt ¼ cup coconut milk ¼ cup Thai (or regular) basil Salt to taste Lime wedges, sliced Thai basil and thinly sliced avocado for serving
5. Preheat the grill to high. Oil the grill grates and grill the salmon, skin-side down, for 8-10 minutes, or until the internal temperature reaches 130 F. 6. Assemble bowls: Place a quarter of the rice in each bowl, topping with cucumber salad and salmon. Garnish with yogurt sauce, lime wedges, sliced Thai basil and avocado. Serve immediately.
Refrigerator Pickles 1 English cucumber, thinly sliced 1 cup vinegar 1 cup water 1 tablespoon kosher salt 1 tablespoon sugar Several large sprigs of dill Two garlic cloves, smashed 1 teaspoon peppercorns 1. Bring water, vinegar, salt and sugar to a boil in a small pot. 2. Place dill, garlic and peppercorns in the bottom of a quartsized mason jar. Add the cucumbers, then pour the hot brine into the jar. 3. Let the pickles sit for 30 minutes, then eat immediately or refrigerate for up to a week.
Cucumber Agua Fresca 2 English cucumbers, cut into large chunks ½ cup sugar 6 cups water A large handful of mint leaves Juice of two limes or more to taste Mint and lime slices for garnish
1. Place cucumbers, sugar, water and mint in a blender. Blend on high speed until smooth. 2. Place a fine-mesh strainer over a bowl and pour the contents of the blender through the strainer. Use a wooden spoon or spatula to push the solids around and get as much liquid as possible into the bowl. 1. Mix curry, coconut milk, lime 3. Add lime juice to taste. Fill juice and ginger. Pour over the glasses with ice, pour the agua fish. Let it sit while you prepare fresca over. Garnish with mint the rest of the recipe. and lime slices. 2. Prepare coconut rice: Bring coconut milk, water and salt to a boil. Add rice, return to a boil, give the pot a quick stir and re1 English cucumber, diced 1 jalapeno, thinly sliced duce the heat to low. Cover and 1 green onion, minced simmer for 18-20 minutes. Leave 1 teaspoon olive oil cover on and let sit until the rest ¼ cup cilantro, chopped of the recipe is ready to plate. 1 tablespoon fresh squeezed lime juice 3. Make cucumber salad: Whisk Tajin seasoning, to taste together lime juice, fish sauce, rice vinegar, sugar and salt in a 1. Combine everything but the medium bowl. Add cucumber, red onion, jalapeno, cilantro and Thai Tajin in a small bowl. 2. Stir, then add Tajin to taste. basil and toss to combine. 4. Make yogurt sauce: Combine Serve on tacos, with tortilla chips yogurt, coconut milk, Thai basil or on burrito bowls, which is how we ate it. and salt in a small bowl.
Cucumber Salsa
STAFF PHOTOS BY SOPHIA GERMER
Savory Fruit Salad
SUMMER
Continued from page 1G strawberries and any fruit that you have on hand. You could garnish it with hardboiled eggs with just-set yolks and shaved prosciutto, serve it with focaccia, and turn it into a brunch dish. Everything about these recipes is flexible. If you have no crab meat, use another seafood or ground ham or loose summer sausage without a casing. If you don’t have sesame seeds, use flax or sunflower or whatever seeds you have on hand. And once you begin to think that way, your dinner table will zing with new combinations! Liz Williams is founder of the Southern Food & Beverage Museum in New Orleans. Listen to “Tip of the Tongue,” Liz’s podcast about food, drink and culture, wherever you hear podcasts. Email Liz at lizwillia@ gmail.com.
Crab-Stuffed Mirliton Makes 8 stuffed halves. 4 mirlitons 8 tablespoons butter or olive oil, or a combination of the butter and olive oil 2 large onions, finely chopped 1½ cup picked over crabmeat, free from any cartilage 1 teaspoon salt 1 tablespoon parsley, minced 1 teaspoon thyme 1 tablespoon Italian seasoning 1 teaspoon ground black pepper 2 cups fresh bread, soaked in water and squeezed almost dry ½ cup grated Parmesan, more reserved for sprinkling the tops of the stuffed mirliton 1. Preheat oven to 375 F. 2. Boil the mirlitons until tender, about 20 to 30 minutes. 3. Cut them in half and scoop out the centers with a spoon, making sure to leave enough of a wall on the mirliton half to keep its shape. Remove and discard the seed. 4. Place the butter or oil in a deep frying pan. When it begins to shimmer, add the pulp of the mirliton. Saute for five minutes, mashing the pulp. 5. Add the onions, sauteing until the onions begin to soften, about 10 minutes. Add the salt, parsley, thyme and Italian seasoning, and
No-knead Yeast Bread simmer for 20 minutes more, stirring occasionally. 6. Add the pepper and the bread for another 10 minutes, stirring occasionally. Remove from heat and stir in the grated Parmesan. Make sure that the stuffing in uniformly mixed. 7. Stuff the mirliton boats and place them on a parchment lined baking pan. Sprinkle the tops with more Parmesan. 8. Cook in the oven for 20 minutes or until the cheese begins to brown. Remove from the oven, and place onto a platter and serve.
the top of the pan, place it into a 425 F oven for 30 minutes, then reduce the temperature to 400 F and bake for an additional 15 minutes. Remove the bread from the pan and cool for 2 hours on a wire rack. (You may paint the bread on all sides, while it is hot, with a light coating of olive oil for additional flavor.) 7. Once you have mastered this bread, you could experiment with different seeds or a mixture of seeds. Once the bread is cool, it slices nicely, when cut with a serrated bread knife.
No-knead Yeast Bread
Savory Fruit Salad
3½ teaspoons active dry yeast (do not use instant yeast) 1¾ cup warm water 1 teaspoon molasses, cane syrup or maple syrup 2 teaspoons salt 3½ cups whole wheat flour 2 tablespoons olive oil, and more to grease the pans ½ cup sesame seeds
1 cantaloupe, seeded, peeled and sliced 1 large mango, peeled and sliced 1 large avocado, peeled and sliced 2 large tomatoes, sliced 1 papaya, peeled, seeded and sliced (You may add or substitute fruits like watermelon, honeydew melon, kiwis, etc.) Seeds from 1 pomegranate ½ cup pistachio nuts Tahini salad dressing (recipe follows)
1. Preheat oven to 425 F. 2. In a large bowl, add the yeast, warm water and molasses. Allow the yeast to proof. It should take about 10 minutes for it to get foamy. 3. Add the flour and the oil and stir with a large spoon. The dough will be very wet and shaggy. 4. Add the sesame seeds and stir well to distribute them throughout the dough. 5. Set aside and grease the pan, using a large nonstick loaf pan or a greased cast iron casserole. Pour the dough into the loaf pan and cover with plastic wrap. Set in a warm place. 6. Check the bread after 45 minutes. If it has risen to just above
1. Arrange the fruit on the plate in a pleasing way. Drizzle the dressing on the fruit. Sprinkle with the pomegranate seeds and the nuts. Serve.
Tahini Salad Dressing 3 tablespoons tahini ¼ cup toasted sesame oil 3 tablespoons apple cider vinegar Water as needed 1. Blend the first 3 ingredients together in a small bowl, stirring with a spoon. If the mixture seizes, use the water, one tablespoon at a time to thin it. When you have reached the consistency that you like, drizzle over the fruit.
The Advocate ■ theadvocate.com ■ Wednesday, September 9, 2026 ■ 3G
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STAFF PHOTO BY ROBIN MILLER
Baton Rouge artist Brandon Lewis’s 2025 painting, ‘Crescent City of Bones II,’ feature his signature style of silhouetted figures.
ART SOUL
Brandon Lewis shares a legacy of stories with his viewers, who make them their own BY ROBIN MILLER
C
Staff writer
hances are that Gladys Lewis’ everyday life of faith and family won’t be memorialized in movies, television or even books. But Baton Rouge artist Brandon Lewis is defying those odds. He’s working on a book featuring his paintings, all celebrating not only his Grandmother Gladys’ stories but those of others who have influenced his life along the way. And the paintings? They’ve been featured in shows throughout Baton Rouge in the last few years, each narrating a chapter of the artist’s family’s rural Black experience. So, why wouldn’t their stories be told in pop culture media? PROVIDED PHOTO “They are just everyday family FROM BRANDON LEWIS stories that would usually get lost in history,” Lewis said. “And I’m Baton Rouge artist Brandon Lewis not going to let that happen. I’ve started writing short stories to go with my paintings, but my paintings tell their stories.” The characters in Lewis’ paintings attend church, dance, visit and play music. Brides and grooms prepare to jump the broom, women in hats mourn in funeral lines and the elderly reminisce about the days they could dance Brandon Lewis’ 2026 painting, ‘Boy, Bring Ya Tail, the Jitterbug. And in one particu- Happily Ever After Ain’t Gonna Start Itself.’ lar painting, the characters clearly represent Lewis as our family,” the Baton Rouge arta child bidding farewell to Grand- ist said. “I would listen to all these mother Gladys before she departs stories from great-uncles and great-aunts when we would travel for Heaven. Lewis’ work was featured in a on Saturdays to Clinton, Ethel and solo exhibition earlier this year at Jackson, Louisiana, where many of the Gallery at the Manship The- our family members lived.” He was just a child in those atre in the Shaw Center for the Arts. He’s now in talks with the days, traveling with his mom and Louis Armstrong House Museum grandmother to the East Feliciana in Queens, New York, for a show- Parish countryside, where he lising of his work. tened, knowing the stories weren’t His work is also represented by just random tales passed down by Ferrara Showman Gallery in New word of mouth. They were his hisOrleans. tory — his family’s legacy. And Lewis believes his resulting His family’s influence artwork from this legacy is a gift He gives his family full credit from God. Grandmother Gladys asked God in her prayers to bless for his life’s work. “I was able to sit at these people’s this gift. But Lewis also knows the feet and just soak up so much of gift reaches beyond his artistic their stories, because we have a ability — it’s a gift meant for sharrich oral history tradition within ing with others.
The proof for this is in how so many people relate to his work by way of their own family stories, which is why he paints all of his Brandon Lewis’ 2022 painting, ‘Before I Say Farewell.’ The painting characters in silhouettes. “They don’t have faces, because depicts a young boy bidding goodbye to his elder. I believe that it gives the viewer the opportunity to attach his or her own story to the piece,” Lewis said. He appreciated the number of people who have approached him saying how much a picture reminds them of their mother, grandmother or aunt. “Like Michelangelo, I very seldom do fashion model size figures, because that’s not re- Brandon Lewis’ 2024 painting, ‘The People Could Fly.’ ality,” he said. “That’s not where I come from. I come Grandmother Gladys loaded him “Those people have passed on, from a family of people that were into her Lincoln Town Car and and this is my way of celebrating drove him to Hobby Lobby. various sizes, various shades.” them and telling them thank you “She told a lady working there, for the sacrifice,” he said. “And So, when painting the diversity of his own family, Lewis believes, ‘My baby wants to paint. What this is my way of having pieces in a sense, that he is painting ev- does he need to paint?’ ” Lewis of them in places where some of said. “They tossed all kinds of stuff them never stepped foot in.” eryone’s families. For example, one painting, titled “I think all of our families are into the basket, and when we came like that,” he said. “By not putting home, my grandmother put some “Bag Lady,” includes pieces from a face on it, it becomes relatable newspaper down on her dining clothing that once belonged to Lewis’ grandparents and greatto anyone who sees the painting, room table and told me to paint.” He did, and he’s never stopped grandmother. whether they’re Black, White, painting. “That piece sold a couple of Asian — it does not matter.” Lewis would become a student years ago,” he said. “It’s now in Started at age 3 of local art teachers Therese Los Angeles, and to think that Lewis didn’t know any of this Knowles and Geeda Dave and a painting with fabric that, one when he drew his first picture. eventually majored in art and his- time, was worn on the backs and How could he? He was only a tory at the University of Louisiana shoulders of men and women on whose shoulders I stand hangs 3-year-old preschooler who had at Lafayette. been tasked with drawing a bumHe taught art for 10 years at in a place of honor on the West Baker High School before mov- Coast, well, there’s no better blebee. “That was the assignment, and ing on to the LSU Museum of Art, way of showing my gratitude to no one at home knew how to draw,” where he was curator of education them.” Which brings him back to his Lewis said. “And my grandmother and public programs. told my mother, ‘Well, let’s see if he Today, at age 39, Lewis is direc- Grandmother Gladys. She died 10 years ago, and Lewis can do it. Ask him to draw.’ They tor of the Louisiana Endowment looked down at the paper, and for the Humanities’ Helis Foun- discovered something special in there, indeed, was a bumblebee. dation John Scott Center, which her journal while cleaning out her And ever since then, my gift was celebrates the “pass it on” spirit bedroom. “She wrote, ‘God, you have given nurtured.” of late New Orleans John T. Scott Lewis began drawing on every- through organizing art and educa- my child a gift. Please allow it to make room for him,’ ” Lewis said. thing. If a stray envelope, receipt tional programs for the public. “That was in 1995. So, for me, my or letter was left on the kitchen work is so much bigger than mytable, it was embellished with an Passing it on original Brandon Lewis drawing. Scott was known for keeping his self. And her prayers turned into “And my family really got be- studio door open for other artists. paint. They turned into something hind me,” he said. “My great- And while Lewis works to keep that I can actually touch. So if I grandmothers, my paternal grand- Scott’s “pass it on” legacy alive, don’t owe it to anyone else, I owe it mother, my maternal grandpar- he’s passing it on through his own to her and those others who have since passed on who had that beents, great-aunts and uncles, my work. “Some of my pieces have fabric lief.” mother — they all nurtured the gift. They were always bringing in them,” Lewis said. He explained that the fabric drawing tablets, crayons, colored To see more of Lewis’ work, visit pencils, whatever they thought comes from his ancestors — his @_blewis on Instagram. grandparents, his great-grandmade art.” Lewis declared at age 9 that he parents and Ms. Mary who lived Email Robin Miller at romiller@ wanted to start painting, so his across the street. theadvocate.com.
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THE PERFECT GIFT! Celebrate LSU baseball’s eighth national championship with this hardcover collector’s book
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STAAFF PHOTO BY HILARY SCHEINUK
The Tigers celebrate after defeating Coastal Carolina 5-3 in game two of the College Worl d Series finals in Omaha, Nebraska, on Sunday. The roar is restored. When Jay Johnson took over aas the LSU baseball coach in 2022, the six-time national champion Tigers were in the midst of a 13--year title drought. The Tigers returned to the top of college baseball during the 2023 season. LSU survived s a dicey regional that went to a winner-take-all final at Alex Box Stadium against upstart LLittle Rock. Then LSU dominated, sweeping the super regional and College World Series in seveen games. After Sunday and Johnson’s second national title, he has LSU threatening to reboot a dynnasty that 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. PAGGE 1B
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100TH YEAR, NO. 358
STAFF PHOTO BY HILARY SCHEINUK
LSU center fielder Chhris 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 Collegge 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 ssecond title under coach Jay Johnson in four years. BY KOKI RILEY OMAHA, Neb. — To calll anything a dynasty requires a certain level of consiistent, championship excellence. The Boston Celtic cs in the 60s, New York Yankees in the 90s and UCo onn women’s basketball in the 2010s certainly fit th he description. LSU winning five national championsh hips in 10 years under Skip Bertman definitely qualiifies. Coach Jay Johnson n’s Tigers aren’t quite there yet, but what LSU acco omplished Sunday afternoon at Charles Schwab Fielld was remarkable nevertheless and potentially the b beginning of another baseball dynasty in Baton Roug ge. For the eighth tim me 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: Thesse Tigers measure up to LSU’s toweringg 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
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