Discover Lafayette cover art

Discover Lafayette

Discover Lafayette

By: Jan Swift
Listen for free

About this listen

 The Gateway to South LouisianaDiscover Lafayette© Social Sciences Travel Writing & Commentary
Episodes
  • Paul Eason – Billeaud Companies’ Chair and Advertising Executive

    Paul Eason – Billeaud Companies’ Chair and Advertising Executive
    Aug 22 2025
    Discover Lafayette welcomes Paul Eason, founder of Eason Advertising, a marketing and public relations firm based in Lafayette, to share his family history as a member of the Billeaud family. He serves as Chairman of the Board of Directors of Billeaud Companies. A native of Lafayette, Paul graduated from Cathedral-Carmel High School and USL. He has built a successful career in advertising and PR since launching his firm in 1999, representing clients across industries ranging from banks to automotive dealerships. Paul’s story, however, is deeply intertwined with the legacy of the Billeaud family. As a descendant of this influential family, Paul has served on the board of Billeaud Companies since 2013 and has chaired the board since 2021. He is the first chairman in the company’s history who does not carry the Billeaud name, a point of pride and responsibility. The Billeaud Family Legacy The company's origins began when Pierre Jean Billeaud (1806-1877) and his wife, Rosalie Felicite Grizeau, immigrated to Louisiana with their son, Martial Francois, from Bourgneuf, France in 1840. Pierre made his living as a wheelwright (blacksmith). When Martial was 16 in 1852, he followed in his father's footsteps and established a blacksmith shop near the Vermilion River, on the site presently occupied by the DoubleTree Hotel. In 1872, Martial brought new stalks of sugar cane to the area, purchased a mule driven-cane crushing machine, built a mill and began buying land to start a sugar cane business. The endeavor evolved into Billeaud buying more land and building up the sugar company. Martial Billeaud was the first in his family to begin the history of the Billeaud family's commitment to responsible use of land resources and active involvement in the community. Billeaud Companies can be traced back to 1914, when Martial F. Billeaud, Sr. sold the business to his children. who originally incorporated it into the Billeaud Sugar Factory, Inc. Built upon earlier cane-crushing operations started in the late 19th century, the enterprise grew into a powerhouse of sugar production. Over time, multiple plantations—including Comeaux and Broussard—were consolidated under the umbrella of the company, reflecting its family-driven nature. Martial F. Billeaud, Sr. (1836 - 1916) was the driving force behind the current family-owned Billeaud Companies. The family is proud to have facilitated the building of Martial F. Billeaud Elementary School at 500 E Fairfield Dr, Broussard, LA, on property formerly owned by the company. Paul recalls childhood visits to the factory in Broussard, where the machinery left lasting impressions. The sugar factory had been part of the daily life of his family for generations. "Popie Billeaud jokes that I'm the first chairman of Billeaud Companies that doesn't carry the Billeaud name. As a child, I went to the sugar factory a bunch. In those days, my uncle was running the sugar factory, and as I remember we'd go there to see the them crushing the cane and bringing the cane in and the smokestacks. It was a big operation, located about where Mike's Marine is in Broussard. I knew that I was always going to be involved with Billeaud Companies. We have a swing set in my backyard that was made at the sugar factory and syrup bowl in the front yard. It was always a part of my life." As time went on, and Lafayette and Broussard expanded, economic realities, environmental issues, and federal policy shifts made sugar production less sustainable. In 1979, the sugar factory closed. The company pivoted to land development, real estate, and commercial property investment. This strategic shift—guided in part by longtime CEO James L. “Tex” Plumley—allowed the company to prosper through oil discoveries, building acquisitions, and commercial development. Growth Into Real Estate Development Today, the Billeaud Companies own and manage more than 800,000 square feet of developed property,
    Show More Show Less
    50 mins
  • Marcelle Bienvenu – Acclaimed Cookbook Author and Food Writer who has been Preparing Cajun and Creole dishes since the 1960s

    Marcelle Bienvenu – Acclaimed Cookbook Author and Food Writer who has been Preparing Cajun and Creole dishes since the 1960s
    Aug 15 2025
    Discover Lafayette welcomes Marcelle Bienvenu, cookbook author and food writer who has been preparing Cajun and Creole dishes since the 1960s. A St. Martinville native, she still lives there with her husband, Rock Lasserre. Marcelle has written about Creole and Cajun cooking for The Times-Picayune, Time-Life Books, and has been featured in Garden & Gun, Food & Wine, Saveur, Southern Living, Redbook, The New York Times, Louisiana Life, and Acadiana Profile. She authored Who’s Your Mama? Are You Catholic and Can You Make a Roux?, as well as Who’s Your Mama? The Sequel, and Cajun Cooking for Beginners. She co-edited Cooking Up a Storm: Recipes Lost and Found from The Times-Picayune of New Orleans, which was nominated for a James Beard Award in 2009. Marcelle worked with Emeril Lagasse for 15 years and coauthored several cookbooks with him, including Louisiana Real & Rustic, Emeril’s Creole Christmas, Emeril’s TV Dinners, and Every Day’s a Party. She also owned and operated the beloved restaurant Chez Marcelle in Broussard, at the former Billeaud Family Plantation site. She has worked at legendary restaurants including Commander’s Palace and K-Paul’s Louisiana Kitchen in New Orleans, and taught for 11 years at the Chef John Folse Culinary Institute at Nicholls State University. Growing Up in St. Martinville “When I was a youngster, it was idyllic. You could ride your bike anywhere. Nobody cared where you were going. We could go around the block and ask all the ladies, ‘What do you have for supper tonight?’ If I liked hers better than mine, I could stay with her. Everybody on our block was related.” Her father’s family owned The Teche News, and she grew up folding papers and helping with printing: “Besides the newspaper, Daddy did wedding invitations, football programs. I used to hate it because my hands were always full of ink… Mama would fix the sandwiches at the newspaper office because we never went home on paper day until late. The ink was all over your bread.” She credits her early love of cooking to meals at family camps on Vermilion Bay: "My father was a Boy Scout leader, and we had a camp at Granddad's on Vermilion Bay, at Sycamore Point, and we had one in the Basin. A lot of our meals were cooked on an open fire wood bar. And I thought that was absolutely fabulous. So I would sit at my daddy's elbow with his beer. I was beer holder. I would say, shouldn't you go medium low? You don't have a dial, you'd have to move it. I became infatuated with that. I thought that was just marvelous. “We were laughing the other day about when we were little, nobody said, oh, we're going to have Cajun food. Are we going to New Orleans? Can we have Creole food? We never would. Nobody ever said that." An interesting side note: Marcelle is the aunt of Louisiana Gov. Jeff Landry. His mother and Marcelle's sister, Edna Bienvenu Landry, died in 2019. Our governor also unfortunately recently lost his father, architect and business owner, Al James Landry, on July 30, 2025. The Start of a Culinary Career In 1971, while working at The Times-Picayune, Marcelle met the Time-Life Books crew. “They were thinking of doing a book on Acadian Creole cooking… We were supposed to be only a chapter in the Southern book, but we ended up with a whole book.” Working with the Brennans and legendary chef Paul Prudhomme shaped her approach: “He really brought Cajun cooking up to another level… It was absolutely wonderful to see them marrying those two cuisines to see what they came up with." Before Prudhomme joined Commander's Palace, no one in New Orleans was serving chicken and andouille sausage gumbo. Chez Marcelle Marcelle’s uncle offered to finance a restaurant in Broussard, and they transformed the old Billeaud Plantation home: “We did fabulously for almost four years and then the whole business… the oil industry crashed. It happened so fast my CPA called to ask if we had closed.
    Show More Show Less
    Less than 1 minute
  • Lafayette Fire Chief Robert Benoit — A Lifetime of Service and Leadership

    Lafayette Fire Chief Robert Benoit — A Lifetime of Service and Leadership
    Aug 8 2025
    Lafayette Fire Chief Robert Benoit, a man who has devoted 46 years to protecting our community, recently announced his retirement. A Lafayette native, Chief Benoit joined the department in May 1979 and made history in August 1993 when he became the first Black fire chief in Lafayette’s history. Under his leadership, the department expanded from seven to fourteen fire stations, modernized equipment and training, and earned improved fire ratings, saving money and lives. Chief Benoit has been inducted into the Louisiana Fire Chiefs Hall of Fame and served as President of the Southwestern Division of the International Association of Fire Chiefs. As he prepares to retire on August 15, 2025, Chief Benoit reflected on the calling he discovered as a child, the trials and triumphs of leading during economic downturns and political shifts, and the deeper sense of purpose that led him to seminary and prison ministry. “I think it was a gift that God placed in me, probably from birth… getting to how I got there was looking at a firefighter in a book at school at seven years old… and I said, ‘I want to be a firefighter.’” From Stockboy to Chief Chief Benoit’s journey began with humble jobs—first at Lafayette Drug Company, then Martin Mills in St. Martinville—while waiting to meet the age requirement to become a firefighter. When the age was lowered to 18, he took the civil service exam, passed, and began training at the fire academy. His first assignment was the Central Fire Station, where he spent 99% of his career. "The first thing you get is an interview with the fire chief. The fire chief at that time was Wayne Prejean. He told me he was going to give me a shot. I remember walking out the fire station realizing that I was going to get a job. Even though I had to go through the physical process. And then from there, once I cleared the physical, I went to the academy which lasted three months. It was exciting. I did everything I needed to do." My first station was at Central Downtown, which is where I work today. At that time, we had a pumper truck and a ladder truck and a rescue truck in the station. That's where I started to learn the business of firefighting. Learning that business, reading on my own time, a lot of time in the fire station. We were very short on firefighters." “They called it ‘The Rock’... because everything comes through the Central Fire Station. That was administration, firefighters, and the communications center.” A Rapid Rise Through the Ranks Benoit was known for his drive and initiative. He became a truck driver within three years (something that on average takes about eight years), communications officer, arson investigator, and captain—a rank he reached in just six years. “I wanted to learn every section of the fire department... Didn’t realize I was going to be chief. I just wanted to understand how this organization worked.” In the 1980, the local economy tanked. "I used to hear people make the comment. Last one out. Turn the lights out. They had a lot of vacant buildings and having a lot of fires that was arson.Kids were setting buildings on fire. And of course, unfortunately, some businesses were setting their businesses on fire. The fire chief at that time was Jack Massey who needed some help in the fire prevention bureau in the arson section. He asked me to go work in there just for a couple of months, just to help him out. I wound up going in there and found a home in fire prevention. So this is seven years later. I'm in fire prevention. I started learning the business of investigations. I started getting trained by ATF agents, FBI agents, insurance agents and going to school. That's where my educational level really skyrocketed. I started getting degrees and learning this business of investigating fires. The fire chief put me in charge of internal affairs for the fire department. So I pretty much did everything,
    Show More Show Less
    58 mins
No reviews yet
In the spirit of reconciliation, Audible acknowledges the Traditional Custodians of country throughout Australia and their connections to land, sea and community. We pay our respect to their elders past and present and extend that respect to all Aboriginal and Torres Strait Islander peoples today.