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Myself, an Introduction

“You can’t open up the story of my life and just f*cking go to page 738 and think you know me.”

Arin Hanson, Real Good Touring

Welcome. You’ve found my blog and whether you’re here from a link on my résumé or some other mystical, Sherlockian wandering that somehow brought you to this purple and white piece of the internet, I hope you leave with something positive. If you’ve somehow made it to this point without checking out my résumé, it can be found here. >>Mary Hawkins Résumé

Now, let me explain the quote because there is a reason it is there besides it just being funny.

When you meet someone, you’re essentially walking in on their story midway. You haven’t had the benefit of peering into their thoughts paragraph by paragraph from where they started. You haven’t seen their triumphs or their failures, their happiness or their bitter tears.

It would take a lifetime to truly know someone, so for the benefit of saving time our brains, the most sophisticated pieces of laziness in existence, come up with quick stereotypes to let us go about our day. It’s like opening a book to page 738.

So, I guess my goal for this blog is to open the book of “Mary Hawkins” to page 638 instead. You will never be able to start from the beginning, but at least you’ll have a little context for my writing. Hopefully, it will also convince you to give me a chance and write for you as well. >>Contact Me about a Commission

Some Goals for this Blog:

  • I’ll be posting some of my short stories here that have been collecting dust in my Google Drive for about as long as I’ve had one. I appreciate feedback on those.
  • I’ll also be posting work projects (with permission from my employer) which could range from travel blogs, recipes, history pieces, and whatever finds its way into my plate.
  • I may also, occasionally, ramble about one subject or another.

All in all, it is my hope that whoever finds this blog will at least leave with some new knowledge, a smile, or an opportunity. As for the lingering question of why there are blackberries everywhere…maybe I’ll save it for a different post.

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Rodney Milburn – The Olympian of Opelousas

I’ve chosen this article I wrote for Kreol Magazine, which you can find here, because the story really means a lot to me. I lived in St. Landry Parish my entire life, but I had never heard the bittersweet story of the Olympic Gold Medalist, Rodney Milburn. Every new thing that I learned about him made me more determined to tell as many people as I could about his accomplishments.

I’m thankful to Herman Fuselier who edited this for me and pointed me in research directions as well as giving his account of what he remembered from the Olympian’s funeral. I also took the photos used in the article.

If you take some time one mild Sunday to walk through Le Vieux Village located near the entrance of Opelousas, Louisiana, after you’ve snagged a boudin ball from Billy’s across the way, you will find that a red brick path winds through sprawling oaks, casting sun-dappled shade on historical landmarks detailing the area’s rich history.
Along this path, red brick becomes interspersed with white. Faces with names and descriptions guide your way to a bronze bust glimmering proudly in the sun. This is Rodney Milburn, a name that is remembered in history as the 1972 Olympic gold-medalist for the 110-meter high hurdles. His time during that defining moment was 13.24 seconds. He is here among the oaks and bricks and first place hurdle sculpture because this is the J.S. Clark Memorial Walkway, and he has earned his place here.

Erected in 2014, this walkway takes you through the staff, alumni, and teachers that made the segregated J.S. Clark High School an enduring name in the community. Milburn attended the school during its vibrant 15-year life. He would graduate in 1969 as part of the last graduating class of the high school under the name J.S. Clark. After him, it would be renamed East Junior High, directly following the school becoming integrated. The building where Milburn spent his formative years still stands today as the Magnet Academy of the Cultural Arts or MACA.

It would be easy to claim that this Olympian began his life with exceptionalism, boasting physical prowess at an early age among his six siblings and taking to the hurdles like a fish to water. But it wouldn’t be true. Until he was 10 years old, Milburn suffered from asthma, manifesting as shortness of breath and preventing him from participating in sports. Once he overcame the affliction, he trained under the tutelage of Coach Claude Paxton. During his first hurdles race, where he volunteered to substitute for a sick player, Milburn hit every single hurdle and barely eked out a victory.

“I told coach Paxton I didn’t want to do it anymore,” Milburn told Boys’ Life before the 1972 Olympic Games. “Well, he gave it to me good. … He said I could be one of the best hurdlers who ever lived. I liked that. He said I’d have to have the desire, that it wouldn’t just come to me.”

It was Paxton who would instill in Milburn the famous “dime” philosophy. Paxton told his young protégé to leave only enough room between him and the hurdles for a dime. This coupled with Milburn’s unorthodox method of holding his hands out in front of him while he’d jump gave the Opelousas native an edge over his opponents. Milburn’s determination landed him a spot on the 1968 All-American team. During his tenure with the team, he tied the national high school record at the Houston Meet of Champions and tied the meet record at the Golden West meet in Sacramento. Before graduating high school, Milburn was among the first two black sportsmen to be recognized by the Louisiana Sports Writer’s Association.

From the handmade hurdles at J.S. Clark to the professional track at Southern University, Milburn continued to dazzle the world, setting or tying the world record for the hurdles five times. In 1971, he won the event at the Pan-American Games and broke a 12-year standing world record with a time of 13 seconds flat on the 120-yard high hurdles at the semi-final race at the National AAU meet. He went undefeated for 28-straight races, earning him the title of Track & Field News’ Athlete of the Year. Despite his amazing talent he barely qualified during the Olympic Trials, in 1972. His jitteriness would smooth out at the meet in Munich, Germany, where he left his competitors with a great view of his back and landed the gold.

He was not able to compete in the 1976 Olympic games, due to his stint in professional track. But even with his amateur status renewed, the American boycott of the 1980 Olympic Games in Moscow ended Milburn’s chances of earning another medal. Athletes who wanted to participate under the International Olympic Committee flag, to designate the separation of sports and politics, were threatened to have their passports and visas revoked by American officials. Regardless, Milburn remained world ranked until his retirement in 1983.

Milburn’s retirement took him back to Southern University when his former coach, Dick Hill, hired him on as head track and field coach. By 1986, he had a good group of sprinters and hurdlers, including Kevin Savoie, another Opelousas native. Milburn believed in the talent of the kids at Southern and he felt they could qualify for NCAA nationals. However, his time at Southern was fraught with politics and budget cuts. He didn’t have a way to keep the team in competitions without funding and once Coach Hill left, his replacement did not renew Milburn’s contract. Even though he never coached again in any official capacity, Rodney still attended high school and college track meets and visited track clinics in Baton Rouge and Opelousas. He could never stop his love for helping kids interested in sports by giving advice and instructions to anyone who’d listen.

After Southern, Milburn got a job at paper company, Georgia-Pacific. The years he spent at the company are marked by highs and lows. He put a lot of himself into his job, but he also put a lot of himself into his family. However, no matter how much he put into it, he never managed to reach any kind of financial security. This didn’t stop him from traveling between Baton Rouge and Opelousas often to keep up with his mother and his high school coach. Unfortunately, in 1995, Paxton succumbed to his long-time struggle with diabetes.

Everyone who knew him agreed that the death of Coach Paxton hit the Olympian hard. The next year, his financial troubles would lead Milburn’s wife, Betty, to pursue an amicable divorce so she could leave for greener pastures in Texas. In 1997, Milburn died horrifically in a work accident, alone and impoverished. After his death, many of Milburn’s friends and competitors, like fellow Louisianan and Olympian, Willie Davenport, lamented that the humble man never came to them for help. His funeral, where Milburn’s family received a telegram from then-President Bill Clinton offering his condolences, was held at the Little Zion Baptist Church in his hometown.

Many politicians lauded Milburn as the pinnacle of the “American Dream” when he made it to the Olympics, citing his ability to rise above humble beginnings and achieve greatness. Regardless of its low points, Milburn’s life was marked by bright spots where he held the world’s attention. You can learn even more about Milburn’s life at the Opelousas Museum and Interpretive Center, where a permanent exhibit details his life and achievements.

Country Roads Magazine Article

I was a finalist in the Country Roads Magazine “All Roads Lead Home” writing contest. Here’s a link to the article on their website, but I’ll also post the full version here sans photos.

It was a pleasure working with Country Roads‘ managing editor, Jordan LaHaye, on this project. His experience really brought my writing to the next level. I was also excited to be writing about the complex linguistics of my area. I hadn’t written about this topic specifically since college, so it was a nice change of pace.

Ici on parle français
In St. Landry Parish, language lives on as a witness to the region’s long and layered history

BY MARY HAWKINS NOVEMBER 22, 2019

Editor’s Note: Country Roads is thrilled to announce Mary Hawkins’s article “Ici on parle français” as a semifinalist in our 2019 All Roads Lead to Home Young Writers’ Contest. Read the work of our winner and two other semifinalists at the link, here.

It is an easy thing, to say that language plays an important role in the culture of an area. Take, for example, the Creole singer crying out “Ouais catin, tu vas revenir” on a grainy record from the ‘30s or the bienvenue of the person behind the counter at a local boudin stop in the heart of Cajun country. It took hundreds of years to develop the words used today throughout St. Landry Parish. Their essence tumbles through time gaining new meanings while losing old ones. Language is ever-changing, but the linguistic singularities that remain exist as a snapshot of the history that made them.

Linguistics is the science of language—a study of the ways it ebbs and flows over timeframes as small as the shift from infant to adult and as vast as century-long evolutions as a species. Even from moment to moment, the way we speak and how we speak it are constantly changing to fit a situation, a mindset, or a group—and most of it happens unconsciously. Whether you are with family or friends, with coworkers, new acquaintances, or bosses, your language moves with you, and the French used in St. Landry Parish is no different.

Let’s go back to the beginning, to the first instances of French in this part of the Americas. The La Salle Expeditions in the late 17th century claimed the Mississippi River and the fertile lands surrounding it for their Sun King, Louis XIV. As settlers trickled down the Mississippi from Canada, and the century turned, two St. Landry Parish municipalities—Washington and Opelousas—were settled. They’ll both celebrate their 300th anniversaries in 2020.

The communication used during this frontier-time in central Louisiana was a mixture of French and the Native American languages of the Natchez, Atakapa, and Choctaw, as well as that of the Africans being brought to the area as slaves. With such disparate groups dropped together and forced to work across language barriers, a means of communication secondary to their native language became necessary. From these conditions, a a pidgin language emerged.

In St. Landry Parish, as in many places across French-speaking Louisiana, “French Tables” serve as opportunities to exercise the region’s mother tongue, and to give young people a chance to learn it.

A pidgin language is not a proper language, but rather a means to an end. By nature it is simple, impromptu, and born of necessity—a simple vocabulary of borrowed words from the different languages around it.

In the 1800s, the French empire continued to expand its colonial exploits along the bayous, building up more permanent farm dwellings in the form of massive sprawling plantations, leading to a growing population of enslaved African peoples brought from the Senegambian, Bight of Benin, and Angola regions, along with subjugated Native Americans. During this time, the pidgin settled into a legitimate creole—a vernacular in which children are raised speaking it as their native tongue. The slaves, with their knowledge of herding and farming, become the first Creole cowboys.

A linguistic creole is distinct from the Creole culture which still populates this parish. Those who identify as Creole have re-appropriated the term for themselves, establishing a new identity tied closely to language and the rural cowboy culture they founded.

Creole as it relates to language refers to the “stabilized pidgin”. To avoid confusion, linguistic researchers have come to refer to the creole spoken here as “Louisiana Creole”—the blended language drawn from this region’s particular mix of cultures, firmly established as a regional vernacular. Today, communities along the Bayou Teche still speak Louisiana Creole, specifically in Arnaudville and Leonville.

In other “cultural” Creole communities, some of the French spoken is not actually the Louisiana Creole prevalent along the Teche, but is in fact more closely related to “Louisiana Regional French”.

This more well-known French is drawn back to the expulsion of the Acadians from Nova Scotia in 1755. This group of French-speaking people trace their roots back to the western part of France in a region called Poitou, which was rife with religious turmoil. The Acadians were devout Catholics, and St. Landry Parish still retains a strong religious following. This group of immigrants to Louisiana took a winding way. Some scattered across the then-British colonies, some returned to France, but one way or another in 1765 most of the Acadians found their way to Louisiana. At this time, French rule in Louisiana west of the Mississippi had been conceded to the Spanish, who further solidified Catholicism in the area.

The Acadians mostly stayed to themselves doing what they did best: trapping, farming, and working the land along the bayous and prairies. The other ethnic groups around, the Germans and the Spanish, saw them as lower class, and there was little interaction between communities. Lingusiticly, this meant that the French spoken by the Acadians remained as it was. In fact, it wasn’t until after the American Civil War—with the socio-economic playing field lowered and leveled for white settlers—that Acadians began to mix with the Germans, Spanish and Louisiana Creole speakers—developing a new, even more nuanced version of Louisiana vernacular French that many today know as Cajun.

In the 1920s, a wave of Americanization began the process—still observed today—of erasing the French language from the area. For almost fifty years, “no French was good French”. English was enforced as the superior language, the language to be taught in schools. Any use of French, regardless of the kind you spoke, was stigmatized. Even at home, families who wanted their children to thrive avoided speaking to their children in French.

Without the archival benefits of a written language, the oral Cajun French language quickly started to fade from memory. The efficiency of Americanization’s reconditioning almost obliterated the French language—in all its forms—from Louisiana in a single generation. The need to start actively preserving Louisiana French wasn’t realized in an official capacity until 1968 with the establishment of The Council for the Development of French in Louisiana (CODOFIL).

In places like Arnaudville, Opelousas, and Eunice, efforts like community French Tables, Zydeco jams, and French immersion in schools are keeping the language alive.

Today, there are many efforts to see the preservation of the cultures born of differing French heritage. One of the more boots-on-the-ground methods of this initiative are “French Tables”. These islands of French dialog dot St. Landry Parish in Eunice, a Cajun music haven, in Opelousas, and in Arnaudville. They encourage people to join them claiming “Tout le français est bon français”. All French is good French. At some tables, you’ll find wizened Cajuns reminiscing over hot coffee and swapping stories in French, all the while basking in their freedom of language. At others, Creole women sit in a quilting circle chatting en français and sharing their traditions and language with fluent speakers and newcomers alike. These champions of culture meet in art galleries, in museums, and in historical buildings. They exist in different forms and for a variety of audiences, but the general idea is the same: parler en français.

Even as locals band together to preserve and share, new initiatives are emerging for French immersion schools in Sunset and in Arnaudville. Cajun and zydeco jam sessions are also popping up everywhere, seeing record numbers. People want to remember, and more than that, they want to be better.

The truth is, our language comes with a story, and the sounds you hear have more complexity to them than can possibly be said. But, the mixture of linguistic ingredients in the language gumbo of St. Landry Parish gives visitors a taste of its history, the struggles of its people, and—it seems, hope for its future. Ici on parle français. French is spoken here.

Professional Work – Recipe

This project was one of the first major multi-platform projects that I managed. It started with an idea to spread the unique food culture of St. Landry Parish with a recipe video similar to the Tasty videos that generate a lot of Social Media traction.

I found a local videographer that I trusted (at the time they were called MCA Studios, but they’ve since rebranded to Page50) who had very reasonable rates. We filmed in a large industrial kitchen I arranged for free with a local college. A local celebrity chef was more than happy to participate and lent our recipe more authenticity. 

After around 4 hours of filming, the end result was three professional time-lapse videos that I posted over the course of the year in conjunction with the below recipe that now lives on CajunTravel.com. The video and recipe with links can be found here


Steamboat Crab Cakes with Chef Jason Huguet
May 24th, 2019
Students and teachers stopped in their tracks at Louisiana State University Eunice. The succulent aroma was overpowering as chef Jason Huguet of Steamboat Warehouse Restaurant in Washington worked his kitchen magic during an on-campus video shoot.

Chef Huguet has a bachelor’s degree in culinary arts from Nicholls State University, graduated from the John Folse Culinary Institute, and interned under St. Landry Parish native Chef Paul Prudhomme at K-Paul’s LA Kitchen in New Orleans. With his years of experience and awards earned through hard work and flair, we are honored to share some of Chef Huguet’s best dishes.

Stuart Amidon of Page50 Studios shot the video on location at LSUE. The college’s continuing education building provides cooking demos and so much more for those looking to expand their horizons. Their classroom also happened to be the perfect set for filming.

There are three recipes for you to enjoy, lovingly crafted by Chef Huguet. Here is the first, Steamboat Crab Cakes:

Crab Cakes:

1/2 lb. real butter, cubed
1 medium onion, diced
3 ribs of celery
2 tablespoons minced garlic
3 lbs. cleaned lump crabmeat
Salt & red pepper to taste
1/2 cup mayonnaise
breadcrumbs as needed – about 1/2 cup

Remoulade Sauce:

1 qt. mayonnaise
1/4 cup chopped celery
1/2 cup chopped onions
1/4 cup green onions (finely chopped)
2 tablespoons minced garlic
6 oz. Cajun Power
3 oz. yellow mustard
9 oz. chili sauce
2 teaspoons lemon juice
2 teaspoons Worcestershire sauce
seafood boil seasoning to taste

Crab Cakes:

Melt butter, cubed in a large, Magnalite pot. (These pots are a staple in any Creole or Cajun kitchen. If you don’t have one already, you can purchase them at J.B. Sandoz in Opelousas, the second oldest business of the city still in operation.) Combine onion, celery, and minced garlic with butter and simmer until onions are clear. Add lump crabmeat. Stir and add salt and red pepper to taste. Add mayonnaise and mix. Add breadcrumbs. Stir, then add the mixture to a tray, flattening it a bit. Chill for 15 minutes. While your crab mixture is chilling, prepare the remoulade sauce.

Remoulade Sauce:

In a large bowl, add mayonnaise, celery, onions, green onions, minced garlic, Cajun Power, yellow mustard, chili sauce, lemon juice, Worcestershire sauce, and seafood boil seasoning to taste. Whisk together until mixture is fully combined. Then set remoulade sauce to the side.

Once your crab mixture is chilled, grab a handful and form into a patty. On your cast iron skillet, sear on both sides till golden brown. Serve with remoulade sauce and garnish with chopped green onions as desired.

You can use leftover remoulade sauce for your next crawfish boil or shrimp fry. It tastes great on chicken, too.

Recipe yields twenty-four 2oz. cakes that are perfect for an appetizer or twelve 4oz. cakes for a meal.

More recipes are to come. Check our social media pages for updates.


I also wrote the copy for and posted to St. Landry Parish Tourism’s three Social Media Pages. You can check out the post here

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There’s a Wasp Under the Cup

The first in, “The Series of True Short Stories”.

 

My first creative piece on this blog, and it’s about living with something dangerous. Hmmm…

— Mary Hawkins.

Before my alarm buzzed me awake with a soft melody I learned to hate, I dreamed of a wizard who lived inside of a rock formation in the middle of a never-ending ocean with still waters. The sun never moved from its almost twilight position low in the sky. It cast sunset shadows and lightly sparkling stars on the mirror surface.

When I woke up, I tried to go back to sleep to recapture that dream, but it was already fading away faster than my waking mind could reach to remember. I hit snooze. A few minutes later, the ever insistent alarm sounded again. I wasn’t able to recapture the dream, but I wondered about the wizard as I rolled over mismatched mattresses to start my day.

My steps were dainty as I used well-worn shirts as stepping stones to navigate the laundry sea on my way to the bathroom. 

With the light switch it was revealed that, along with a headache blooming behind my eyes, there was a wasp on the floor. It buzzed at me and did not appear interested in flying around at the moment. My immediate thought was to kill it before it could hurt me, but my sleepy mind could not quite calculate the necessary motivation to find a shoe or similar object to do away with it. 

I remembered through my sleep haze that wasps had an important role in the environment. I couldn’t remember what that role was, but I recalled someone somewhere being upset that others are always demonizing the insect because of the physical harm they cause, and perhaps rightfully so. Before I could delve too deeply into public perception of bugs and the environment so early in the morning, I grabbed an empty cup near the sink. Before the wasp could think twice about a counter attack, I had it trapped under the cup.

I then proceeded with my day, quickly getting through a shower and hoping that the steam would help to dissuade my headache from developing further.

It didn’t.

I only ever gave myself the exact time that I needed in the morning, always trying to claim as much sleep as I could, and each morning I thought that maybe I should wake up earlier knowing that my days tended to be better when I did.

I never do.

All the while I rushed through my morning routine, the wasp remained under the cup. It made no noise, and I couldn’t see its shadow through the white semi-opaque plastic when I stepped out of my 15 minute shower. I wondered if there was even a wasp at all as I ran out of the house to my work. I thought of telling someone about the wasp under the cup in between moments on a day of deadlines, headaches, and nine to fives.

I didn’t.

When I got home, the wasp was still under the cup, I assumed. I was too exhausted to deal with it, however, so I distracted myself in an attempt to regain some of that energy lost during the day.

That afternoon, I slept away the pain of a headache.

That night, I dreamed of the wizard again. This time, instead of me a formless observer of this mind-conjured environment, I was a child with a different name falling from the sky with streaks of atmosphere trailing behind me.

I could feel the wizard trying to help me slow my descent because in this world it was thought that ruled reality. I tried very hard to think about slowing down.

I didn’t.

But, I could see the wizard running from his home along the water’s calm surface, sending sky tinged ripples out as he ran. It was beautiful.

I woke before I fell to my alarm telling me I had to rush. I remembered the wasp.

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