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Why does my library account say that I am blocked, that I am barred, or that my status is expired?
Users can encounter several different types of status messages. Patrons with questions about their account status can visit the checkout desk in room 241 of LSU Library and ask to speak to a staff member. Alternatively, patrons can reach out to us via e-mail at libcirc@lsu.edu (mailto:libcirc@lsu.edu) . When contacting us via e-mail, LSU students, staff, and faculty should message us from their LSU e-mail address; public patrons should message us from the e-mail address we have on file. For privacy reasons, we cannot discuss the details of patron accounts over the telephone. Expired: Students must be currently enrolled in classes in order to be granted library privileges. Once they graduate, or if they fail to register on time in accord with the deadlines posted on LSUs academic calendar, their privileges expire. If they try to log in to their library account after that date, they will see an alert message informing them that their account has expired. Graduate students who have received a masters degree but are continuing on to get their PhD may also have their privileges expire earlier than expected. The library receives weekly updates on student status from the Registrars Office. Once the semester has begun, if students register during the week, their accounts will not be updated and their privileges extended in the system until the following Monday morning. Blocked: Users with overdue recalled books will have their accounts blocked by the system. Their accounts will remain blocked until the book is returned. The system will not permit staff members to override blocks or to renew books that have been recalled. The only way to remove a block from an account is to return the materials. Barred: Users can be barred from using library materials for a number of reasons, the most common being that they have been billed for lost items. They can also be barred if they resign from the university, if their classes are purged, or for flagrant violations of library policy. If they try to log into their account after they have been barred, they will receive an alert message that tells them that they have been barred. Answered by: Access Services Staff

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First, Catch : Study of a Spring Meal
NOMINATED FOR THE 2018 ANDRE SIMON FOOD & DRINK BOOK OF THE YEARBBC RADIO 4 FOOD PROGRAMME BEST FOOD BOOKS OF 2018THE TIMES BEST FOOD BOOKS OF 2018FINANCIAL TIMES SUMMER FOOD BOOKS OF 2018'A one-off, the kind of food book that I believed was no longer being published... When I reached the last page, I went back to the beginning.'– Bee Wilson, The Times'A book as rich and rewarding as the rabbit stew he spends so many chapters making.'– Jenny Linford, Times Literary Supplement'A wonderful taste of fresh air... First, Catch is almost revolutionary... His words are delicious, musical heaven.'– William Sitwell‘Thom Eagle's writing is pure joy – effortless and unaffected. Even such a seemingly banal and simple thing as boiling vegetables is engaging and illuminating in his hands. He is easily one of my favourite writers, and this book deserves to become a classic.” – Olia Hercules, author of Mamushka and Kaukasis'It feels so tantalisingly transgressive to find a book that looks beautiful, feels lovely in the hand and just contains words — gorgeous, thoughtful essays... from a talented chef and writer.'- Tim Hayward, Financial Times‘The thing to do is just begin. The question, of course, is where?'So opens Thom Eagle's hymn to a singular early spring meal. A cookbook without recipes, this is an invitation to journey through the mind of a chef as they work. Stand next to Thom in the kitchen as he muses on the very best way to coax flavour out of an onion (slowly, and with more care than you might expect), or considers the crucial role of salt in the creation of the perfect assembly for early green shoots and leaves.In an era when we are so distracted that we eat almost without realising what we've just put in our mouth, this is food and writing to savour, gently steering the cook back towards simplicity, confidence and, above all, taste.