In the news

Jolene Lamb, coordinator, LLCC Culinary Institute, was videoed Aug. 28 by WICS demonstrating the preparation of two recipes: zucchini fritters, which will air on Sept. 3, and summer succotash on Sept. 10. The segments will be between 5-7 a.m. in the morning and again 11:30 a.m-noon.

Kevin Lust, director, Illinois Small Business Development Center at LLCC, presented in the webinar “Economic Disparities and Opportunities” on Aug. 28 as part of 217 Black Business Month. A program announcement was featured in the State Journal-Register and covered by WTAX.

Dominic LoGrasso, LLCC peer tutor, began tutoring for the LLCC Center for Academic Success in January 2020. Over the summer, he wrote an article entitled, “What I Learned from Working as a Peer Tutor.” He was inspired to write the article when an Accudemia developer at the Engineerica company asked tutors to write about what they have learned from their tutoring experience. Dominic’s article was selected by the Accudemia team and published on the Engineerica website.

In the news

Dr. Sonja Harvey, associate dean of nursing, was interviewed by WICS/FOX Illinois on the nursing shortage in Illinois.

Jolene Lamb, coordinator, LLCC Culinary Institute, provided a cooking demonstration of succotash on WICS this morning. Sean Keeley, culinary specialist, will be demonstrating the recipe this evening at the Illinois Products Farmers Market.

Collaboration on new classes for health care professionals

A new collaboration between the LLCC Culinary Institute and Southern Illinois University School of Medicine aims to blend the art of food and cooking with the science of medicine. “Nourish: Culinary Medicine” is a series of classes that aims to educate health care professionals and learners on ways to eat better and promote healthier diets to others.

Registration is open at www.siumed.edu/cpd for the first session, “Hectic Meets Healthy.” (In the dropdown under Learners, click on Conferences.) The cost is $120, and it will be held 9 a.m. to noon, Saturday, Feb. 17 in the culinary labs of the LLCC Workforce Careers Center. It includes a light breakfast, hands-on kitchen experience, lecture and lunch tasting, featuring food prepared by the entire group.

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