N O L A.C O M
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M o n d ay, J u ly 27, 2026
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Committee to review education funding formula
Some concerned about makeup of board, short time frame BY PATRICK WALL Staff writer STAFF PHOTOS By DAVID GRUNFELD
Sprinklers water newly installed sod above Tulane University’s underground stormwater detention system on July 17. The system can temporarily hold about 440,000 gallons of rainwater to help reduce localized flooding.
ABOVE, BELOW AND BEYOND
Tulane’s water runoff project helps city manage stormwater more effectively
Beginning next month, 15 people could decide the future of school funding in Louisiana. Lawmakers established the school-funding task force with a unanimous vote on the last day of the legislative session in June. It was pitched as a way to increase pay for teachers, who once again this year received one-time stipends instead of permanent raises. But the committee, which is scheduled to begin meeting Aug. 13, has a far more sweeping mission than simply to find more money for teachers. Its job is to conduct a “top-to-bottom review” of the more than 30-year-old formula that determines how much state funding every public school in Louisiana receives, according to the resolution establishing the task force. Called the Minimum Foundation Program, the formula doles out about $4 billion annually, which schools use to pay teachers, purchase textbooks, operate buses, provide special education services and much more. After studying the MFP, the committee must recommend a “revised or replacement formula” by Jan. 1, according to the resolution. If their proposals are adopted, these 15 people will have
ä See FUNDING, page 4A
BY MIKE SMITH Staff writer
On the surface, it is an inviting expanse of bright green grass stretching out across the heart of Tulane’s uptown campus. But much like the classic literature A planted drainage bed is designed to collect runoff from buildings on the read by the university’s students, a Tulane University campus. deeper meaning lurks underneath. A new project unifying green space at Tulane is also designed to help they want to go above and beyond. The recent walk across campus with one of the city’s most pressing It has divided its campus into “wa- demonstrated the array of projects problems: managing stormwater. To tersheds,” and has built projects that hidden in plain sight. The blades of do that, the project includes blend seamlessly into cam- Louisiana irises extend from native what might be called a dungardens absorbing rain, while the pus life. “There are all kinds of tech- curved glass wall of the university’s geon for runoff. Just below the grassy surniques, and Tulane has really business school is designed to leave been creative in using them space for oak trees’ roots to soak up face, chambers have been all where they’re appropri- stormwater. built capable of holding “These projects demonstrate that 440,000 gallons of water — ate,” Emily Bullock, a landabout two-thirds of an Olymscape architect with SMM stormwater management is not solely who consults for Tulane, said the responsibility of public agencies pic-sized swimming pool. during a recent tour of the — it is a shared effort, and instituThat water is then slowly Bullock campus. released into the city’s draintions and developers all have an imProjects range from permeable portant role to play in building a more age system, easing pressure during parking lots to native plant gardens resilient New Orleans,” Meagan Wilheavy rainfall. The project is part of a larger plan and architecture that subtly helps liams, the city’s chief sustainability being put in place across Tulane’s preserve majestic live oaks. Storm- officer, said in a prepared statement. campuses — including its downtown water systems similar to the cham“The project’s incorporation of expansion — to manage stormwater bers under the new “Unified Green” stormwater detention alongside more effectively. City policies re- project have been built beneath its ä See BELOW, page 4A quire it, though Tulane officials say sports fields.
Carter interested in leading Black caucus He’s currently No. 2 in Capitol group
BY MARK BALLARD Staff writer
WASHINGTON — New Orleans Democratic U.S. Rep. Troy Carter is the first candidate running for chair of the Congressional Black Caucus — arguing that he wants the influential caucus on Capitol Hill to work more effectively in pushing policies that help everyday people. “I’m absolutely going to run, and Carter (I’m) hopeful that I will have the support of my colleagues to lead this very powerful and significant caucus,” Carter said Thursday. In his third two-year term in the U.S. House, Carter is in the No. 2 role as first vice chair for the
ä See CARTER, page 5A
‘World Cup of cuisine’ crowns winners been watching all week- qualifying rounds, and New OrTeam USA wins big, endThey’d as teams of top chefs repre- leans chefs and restaurateurs atcountries across North tending to watch and help produce New Orleans culinary senting and South America contended for the events called them a win for peak culinary awards, while also the city’s own culinary identity. scene shines rubbing elbows with visiting ce“It brings such great energy,
BY IAN McNULTY Staff writer
Before the gold, silver and bronze medals were awarded at the three-tiered podium, and before the competitors in their gleaming white chef coats and tall toques took the stage holding their national flags among a crowd of cheering supporters, New Orleans chefs were already jubilant.
WEATHER HIGH 96 LOW 79 PAGE 6B
lebrity chefs, some regarded as rock stars by those who value tasting menus over concert tickets. All of this culinary firepower was in New Orleans for twin global contests, Bocuse d’Or and Coupe du Monde de la Patisserie (aka the Pastry World Cup). Teams were competing to make it to their respective finals, to be held in Lyon, France, in January, an event regarded as the World Cup of cuisine. These local competitions were
with all these chefs and food enthusiasts here,” said Alon Shaya, chef and co-owner of Saba and Safta’s Table restaurants. “New Orleans is such a great place for people who love food and hospitality to visit, and for a lot of them this was their first time experiencing that. I think it just multiplies the possibilities for New Orleans,” he said.
STAFF PHOTO By ENAN CHEDIAK
Vincenzo Loseto, left, and Tyler Higson work on a dish during the Bocuse d’Or international culinary competition at the New Orleans Ernest N. Morial ä See WINNERS, page 7A Convention Center on Sunday.
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13TH yEAR, NO. 349