Fire destroys a sprawling mansion on a former Louisiana sugar plantation
Get Starting Point
A guide through the most important stories of the morning, delivered Monday through Friday.
Enter Email
Sign Up
The mansion's owner, Louisiana attorney Dan Dyess, said in a written statement that the fire had led to a 'total loss' after all the time and money he invested in the building.
Advertisement
'We are devastated and heartbroken for this loss,' he said. 'This was my dream that has now been dashed.'
Photos from local news outlets showed a giant orange wall of fire consuming the upper portion of the rotunda and sending a plume of thick smoke into the sky.
The fire has been contained, and no other properties were harmed, said Major Monty Migliacio of the Iberville Parish Sheriff's Office. Authorities were investigating the cause of the fire, he added.
Advertisement
In a statement on Facebook, Daigle touched on the structure's history of racial injustice during a time when enslaved Black people helped build the home and operate the sugar plantation that surrounded it. In 1860, 155 enslaved people were held at the property, according to National Park Service records.
'While its early history is undeniably tied to a time of great injustice, over the last several decades it evolved into a place of reflection, education, and dialogue,' Daigle said.
'Since the 1980s, it has welcomed visitors from around the world who came to appreciate its architecture and confront the legacies of its era,' he added. 'It stood as both a cautionary monument and a testament to the importance of preserving history — even the painful parts — so that future generations can learn and grow from it.'
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
Yahoo
31 minutes ago
- Yahoo
Italian divers water-blast the popular underwater statue of Christ off Portofino
Italy Christ of the Abyss ROME (AP) — Police divers have cleaned one of the biggest underwater attractions of the Mediterranean, using pressurized water hoses to remove crustaceans from the 'Christ of the Abyss' statue that was placed on the seabed off Italy's northern coast in 1954 as a memorial to those who have died at sea. The 2.5-meter (yard) tall bronze statue, depicting Christ with his hands raised in blessing, was made using the melted-down medals of Italy's fallen soldiers, canons and ships and is appreciated here as a potent symbol of sacrifice in World War II. Similar statues are found off Key Largo, Florida and in Grenada. The statue is located about 300 meters (yards) off the beach between the resort towns of Portofino and Camogli, on Italy's northern Ligurian coast, at a depth of around 18 meters (yards). The archaeological office of Italy's Culture Ministry says that, because of its proximity to the coast and relatively shallow depth, the 'Christ of the Abyss' site is the most frequented dive spot in the Mediterranean. The site, located in the bay of San Fruttuoso, also draws kayakers and paddleboarders since the statue can be seen from the surface. Every year, police divers carefully water-blast the statue to remove bacteria and corrosive crustations that have accumulated. The cleaning, which this year took place on Aug. 19, uses seawater itself and causes no damage to the bronze or the marine ecosystem as the microorganisms are dislodged and released back into the sea, said Alessandra Cabella, art historian from the Ligurian archaeology superintendent's office. 'There are a ton of marvelous fish who come to watch,' she said in an interview Thursday. 'It's truly an activity with zero impact on the environment.' The water-blasting technique has been in use since 2004, when the statue was taken from the water for a full restoration after a hand had broken off and was re-attached. It was then that restorers realized that the previous underwater cleaning method – scraping the bronze with metal brushes to remove the crustaceans – had caused irreparable damage to the statue's surface, creating crevices in the bronze patina that attracted even more marine material to accumulate. The statue is also delicate because when it was made, by Italian artist Guido Galletti to honor an Italian diver who died in the area, it was filled with cement and iron rods to stabilize it on the seabed. The presence of the iron has helped corrode the bronze from the inside, Cabella said. Solve the daily Crossword
San Francisco Chronicle
2 hours ago
- San Francisco Chronicle
Italian divers water-blast the popular underwater statue of Christ off Portofino
ROME (AP) — Police divers have cleaned one of the biggest underwater attractions of the Mediterranean, using pressurized water hoses to remove crustaceans from the 'Christ of the Abyss' statue that was placed on the seabed off Italy's northern coast in 1954 as a memorial to those who have died at sea. The 2.5-meter (yard) tall bronze statue, depicting Christ with his hands raised in blessing, was made using the melted-down medals of Italy's fallen soldiers, canons and ships and is appreciated here as a potent symbol of sacrifice in World War II. Similar statues are found off Key Largo, Florida and in Grenada. The statue is located about 300 meters (yards) off the beach between the resort towns of Portofino and Camogli, on Italy's northern Ligurian coast, at a depth of around 18 meters (yards). The archaeological office of Italy's Culture Ministry says that, because of its proximity to the coast and relatively shallow depth, the 'Christ of the Abyss' site is the most frequented dive spot in the Mediterranean. The site, located in the bay of San Fruttuoso, also draws kayakers and paddleboarders since the statue can be seen from the surface. Every year, police divers carefully water-blast the statue to remove bacteria and corrosive crustations that have accumulated. The cleaning, which this year took place on Aug. 19, uses seawater itself and causes no damage to the bronze or the marine ecosystem as the microorganisms are dislodged and released back into the sea, said Alessandra Cabella, art historian from the Ligurian archaeology superintendent's office. 'There are a ton of marvelous fish who come to watch,' she said in an interview Thursday. 'It's truly an activity with zero impact on the environment.' The water-blasting technique has been in use since 2004, when the statue was taken from the water for a full restoration after a hand had broken off and was re-attached. It was then that restorers realized that the previous underwater cleaning method – scraping the bronze with metal brushes to remove the crustaceans – had caused irreparable damage to the statue's surface, creating crevices in the bronze patina that attracted even more marine material to accumulate. The statue is also delicate because when it was made, by Italian artist Guido Galletti to honor an Italian diver who died in the area, it was filled with cement and iron rods to stabilize it on the seabed. The presence of the iron has helped corrode the bronze from the inside, Cabella said.
Time Business News
6 hours ago
- Time Business News
Mannacote: What It Is, Where It Comes From, and How to Make It
Mannacote is a term you may not have encountered—especially if you know only the Italian-American classic 'manicotti.' Yet behind the name lies a rich story of comfort, tradition, and culinary innovation. In this article, we'll explore what mannacote truly means, why it matters, how it's made, and how to enjoy it—delivered in simple, clear language crafted for both ease of reading and SEO. 1. What Is Mannacote? 'Mannacote' is essentially a regional or colloquial variation of the well-known pasta dish manicotti—large, tubular pasta filled with cheese, meat, or vegetables, then baked in sauce. In many Italian-American homes, especially those with strong family traditions, 'mannacote' is simply what 'manicotti' is called—and it refers to the same beloved baked stuffed pasta dish. Despite the spelling difference, whether you call it mannacote or manicotti, the essence remains: cheesy filled pasta, baked until golden and bubbly. 2. Mannacote vs. Manicotti: What's the Difference? The key difference lies in pronunciation and family tradition—not ingredients or preparation. Many experts confirm that mannacote is just a dialectal twist on manicotti, born through oral tradition and regional speech patterns in Italian-American communities. So, rest assured: if your family calls it mannacote, you're making the same comforting dish many others know as manicotti. 3. Origins and Cultural Significance The mannacote dish evolved in Italian immigrant communities in the U.S. This version of manicotti reflects how traditional Italian recipes adapted to American ingredients and lifestyles—sometimes changing names in the process. Mannacote has become more than just a recipe—it's a cultural legacy. In many households, it's served during special occasions like Sunday dinners, Easter, or holiday gatherings. The term evokes memories of grandparents, shared meals, and passed-down love. 4. Ingredients: What Makes Mannacote Magical Classic mannacote uses simple yet flavorful ingredients: Pasta tubes , either dried manicotti shells or fresh crepes , either dried manicotti shells or fresh crepes Cheese filling : ricotta, mozzarella, Parmesan, with eggs and herbs like basil or parsley : ricotta, mozzarella, Parmesan, with eggs and herbs like basil or parsley Sauce : hearty marinara or béchamel : hearty marinara or béchamel Optional additions: spinach, mushrooms, ground meat, sausage (meatlovers version), or vegetables for meatless versions Variations also include gluten-free or vegan adaptations by substituting pasta tubes or using dairy-free cheeses. 5. How to Make Mannacote: Step-by-Step Guide Here's a simple, reliable method to make mannacote at home: Boil pasta tubes in salted water until tender. Drain and cool briefly. Prepare the filling: mix ricotta, mozzarella, Parmesan, one egg, herbs (e.g., garlic, basil), salt, and pepper. Add optional additions like spinach or meat. Fill the tubes using a spoon or piping bag—easy and neat. Assemble: spread sauce on the bottom of a baking dish, place filled tubes side by side, and cover with more sauce and cheese. Bake: cover with foil and bake at 350 °F (190 °C) for ~30 minutes; then uncover and bake another 10–15 minutes until bubbly. Rest and serve: let it rest ~10 minutes before slicing to let flavors settle. 6. Variations & Serving Suggestions Vegetarian : fill with mushrooms, spinach, or seasonal vegetables. : fill with mushrooms, spinach, or seasonal vegetables. Meatlovers : blend ground beef or sausage into the cheese mix for a heartier dish. : blend ground beef or sausage into the cheese mix for a heartier dish. Gluten-free / Vegan: use appropriate substitute ingredients to accommodate dietary needs. Serve with garlic bread , Caesar or green salad , or roasted vegetables . , , or . Pair with red wines like Chianti, Merlot, or Sangiovese for a classic Italian-American flavor match. 7. Why You'll Love Mannacote Comfort Food at Its Best : rich, cheesy, and satisfying. : rich, cheesy, and satisfying. Family-Friendly and Nostalgic : reminds many of home and holidays. : reminds many of home and holidays. Cost-Effective & Flexible : easy to adapt based on ingredients and taste. : easy to adapt based on ingredients and taste. Make-Ahead Ready: assemble in advance or freeze for busy nights. 8. Tips for Perfect Mannacote Don't overcook pasta before baking—it may fall apart. before baking—it may fall apart. Use generous sauce —too little causes dryness. —too little causes dryness. Rest before serving to help the dish settle. to help the dish settle. Involve the family—kids and elders can share in the joy of cooking together. 9. Summary Table Aspect Notes What it is Italian-American baked stuffed pasta (aka manicotti) Name origin Dialectal or mispronounced version of 'manicotti' Key ingredients Pasta tubes, ricotta, cheeses, sauce, herbs When to serve Holidays, Sunday dinners, family gatherings Variations Vegetarian, meat-filled, gluten-free, vegan Best practices Don't overcook; use enough sauce; let rest before serving Pairings Garlic bread, salad, roasted vegetables, red wine Conclusion In short, mannacote isn't something completely new—it's the same delicious dish often known as manicotti, enriched with Italian-American family traditions and cultural history. Whether it was passed down from your grandmother or rediscovered in a cooking blog, this pasta is about flavor, connection, and comfort. Next time someone asks about manicotti, you can smile and say, 'We call it mannacote,' and proudly share a recipe that brings generations together. FAQs 1. Is Mannacote just a typo of Manicotti? No—it's simply a regional or familial variation in pronunciation for the same stuffed pasta dish. 2. Where does the name Mannacote come from? It likely arose from how families heard or said 'manicotti' over generations—especially in Italian-American homes. 3. Can I freeze Mannacote? Yes—assemble it, then freeze before baking. Bake directly from frozen, with extra time added, for an easy meal later. 4. Is there a vegetarian or gluten-free version? Absolutely. Swap meats for vegetables or plant-based cheese, and use gluten-free pasta tubes to suit your needs. 5. What dishes pair well with Mannacote? Garlic bread, Caesar or leafy salads, roasted veggies, and medium-bodied red wines like Chianti make excellent companions. TIME BUSINESS NEWS
