The talk on climate change that Samantha Reif, professor of geology, provided in May is now available on the Illinois State Museum’s YouTube channel. In “Climate Change Through the Ages” she explores how the climate changed naturally in the past millions of years, what our current understanding of this change is and how the current change is different.
Category Archives: Community Education
In the news
Jolene Lamb, LLCC Community Education culinary coordinator, wrote today’s Epicuriosity 101 column in the State Journal-Register, “Fall recipes bring the season home.”
Unwind and reset with Midday Yoga
Use your lunch hour as a time to unwind and reset your mind with Midday Yoga! Yoga is proven to benefit mental and physical health. Midday Yoga is a course designed to accommodate the needs of beginning yoga students as well as experienced practitioners. Participants will practice physical postures that stretch and open the body. All levels of experience are welcome. Wear comfortable clothing and bring a yoga mat. Register today!
Instructor: Nancy Ryan
Date: Mon., Sept. 12-Oct. 17
Time: Noon-1 p.m.
Location: Trutter Center
Ages: 19 and over
Cost: $65
Course code: CEW 801-02
Unwind and reset with Midday Yoga
Use your lunch hour as a time to unwind and reset your mind with Midday Yoga! Yoga is proven to benefit mental and physical health. Midday Yoga is a course designed to accommodate the needs of beginning yoga students as well as experienced practitioners. Participants will practice physical postures that stretch and open the body. All levels of experience are welcome. Wear comfortable clothing and bring a yoga mat. Register today!
Instructor: Nancy Ryan
Date: Mon., Sept. 12-Oct. 17
Time: Noon-1 p.m.
Location: Trutter Center
Ages: 19 and over
Cost: $65
Course code: CEW 801-02
In the news
Jay Kitterman, culinary and special events consultant, wrote today’s Epicuriosity 101 column, “Happy 5783 Jewish New Year!”
LLCC at the state fair
LLCC will be at the Illinois State Fair! From August 17-21 LLCC representatives from public relations and marketing, agriculture and the Workforce Institute will be in the Orr Building promoting STEAM education opportunities as part of the Tech Prairie STEAM Expo. The expo will include interactive exhibits and demonstrations as well as a drone competition.
The LLCC Ag Club will be helping out at the Pork Patio on Aug. 17 and 18.
LLCC Culinary will be sponsoring a culinary competition at the Hobbies, Arts and Crafts Building. Cooking demonstrations will also be provided at this location by LLCC Chefs Joshua Dineen on Tuesday, Aug. 16, at 4 p.m. and Jolene Lamb, on Thursday, Aug. 18, at 4 p.m. Jay Kitterman, culinary and special events consultant, will be judging the Blue Ribbon Pie Contest once again at the Illinois State Fair on Aug. 15. LLCC is partnering with the Illinois Grape Growers and Vintners Alliance for a culinary demonstration on Wednesday, Aug. 17, from 4-6 p.m. in the Artisan Building. Jolene Lamb will be demonstrating how to choose the perfect cheeses and cured meats for a wine-friendly charcuterie board and how to dress it up with simple “flowers” made from edible ingredients.
Welcome Becky Newton
Becky Newton, from Decatur, recently joined LLCC as director, community education. She previously worked as the director of recreation and facilities for the Decatur Park District and, prior to that, worked for the Chicago Park District. Becky earned a bachelor’s degree from University of Illinois Urbana-Champaign. She can be reached by phone at 217-786-2430 or by email.
Welcome Becky!
In the news
Jay Kitterman, culinary and special events consultant, wrote today’s Epicuriosity 101 column, “Culinary and other attractions in Indy.”
In the news
Jolene Lamb, LLCC Community Education culinary coordinator, wrote today’s Epicuriosity 101 column in the State Journal-Register, “A summer favorite: Heirloom tomatoes.”
In the news
Jolene Lamb, LLCC Community Education culinary coordinator, provided a cooking demonstration on how to make summer corn salad on WICS last week and discussed the LLCC cooking demonstrations that are taking place at the Illinois Products Farmers Market.
Summer corn salad
5 teaspoons olive oil, divided
1 tablespoon lime juice
1/4 teaspoon salt
1 minced hot pepper from the garden
1-1/2 cups fresh sweet corn
1-1/2 cups heirloom tomatoes, medium dice
1/2 cup finely chopped cucumber
1/4 cup finely chopped red onion
2 tablespoons minced fresh basil
1/4 cup crumbled feta cheese
In a small bowl, whisk 4 teaspoons oil, lime juice, minced pepper and salt; set aside.
In a large skillet, cook and stir corn in remaining oil over medium-high heat until tender. Transfer to a salad bowl; cool slightly. Add the tomatoes, cucumber, onion and basil. Drizzle with dressing, and toss to coat.
Let stand for 10 minutes before serving or refrigerate until chilled. Sprinkle with cheese just before serving.