LLCC agriculture major Edra “Emmi” Fisher of Springfield is among 20 students nationally awarded a $5,000 scholarship from the 2017-18 National Black Farmers Association Scholarship Program. This is the third time she has won a scholarship from the organization, designed to assist students in pursuing studies in agriculture.

Emmi is passionate about organic farming. She has worked on farms through Willing Workers on Organic Farms (WWOOF) in various parts of the country during the past two summers, bringing back information and ideas to the LLCC garden while helping to grow a wide variety of vegetables for the college culinary programs and campus farm stand. She has also written LLCC’s “Epicuriosity 101” weekly culinary column in the State Journal-Register three times, covering topics such as healthy eating, her organic farming experience and fair trade coffee. Read more.

Mason Gordon of Springfield, an agriculture business major at Lincoln Land Community College, is one of 10 students nationwide selected to receive the 2017 Pearson Scholarship for Higher Education, a $5,000 award. The scholarship is awarded to Phi Theta Kappa academic honor society members who are civically engaged in their community through service and who demonstrate leadership, academic rigor and excellence. Preference is given to first-generation college students. Nearly 700 applications were received.

Mason, originally from Rushville, Indiana, is active with LLCC’s award-winning Livestock Judging and Model Illinois Government (MIG) teams. He was honored as Outstanding Committee Chair in the House of Representations at last year’s MIG simulation. Read more.

Marnie Record, workforce specialist, turned her column over to student worker Emma Fisher for this week’s Epicuriosity 101 in the State Journal-Register, “Pumpkin Spice and Everything … Fair Trade?“

Jason Waddell, professor of music, was interviewed by WTIM in Taylorville Oct. 6 about the Sunday LLCC recital by JACK’d, featuring Jason and three other musicians with ties to Taylorville.

Dave Pietrzak, director, aviation, provided an interview for the Illinois News Network about the need for more workers in Illinois’ aviation industry and LLCC’s aviation program.

Dee Krueger, director, LLCC-Taylorville, was interviewed last Thursday, Sept. 28 on the 96.3 WTIM Morning Talkshow. She discussed the process for enrolling at LLCC, spring classes being offered at Taylorville, filing the FAFSA and upcoming events.

WTIM interviewed Dr. Chris McDonald, LLCC professor of polical science, about the community education workshop “Illinois in the Great War” on Oct. 11 at LLCC-Taylorville.

WICS captured footage of the 14th annual Multicultural Fest that took place at LLCC-Springfield on Oct. 4 and interviewed LLCC student Terrelle Jackson. The event was sponsored by LLCC Student Life and showcased various cultures with ethnic food, entertainment and cultural exhibits.

Jolene Adams, coordinator, LLCC Culinary Institute, is the author of this week’s Epicuriosity 101 column in the State Journal-Register, “The resurgence of cast iron cooking.”

Dave Pietrzak, director, LLCC aviation program, wrote this essay regarding the Oct. 25 open house at LLCC’s aviation center in yesterday’s State Journal-Register.

Tony Rothering, biology professor, was pictured on the front page of the Hillsboro Journal News providing bird banding demonstrations at Bremer Sanctuary’s 40th anniversary open house on Saturday, Sept. 23.

Jay Kitterman, consultant, LLCC Culinary Institute, wrote this week’s Epicuriosity 101 column in the State Journal-Register, “Generation Z: A new challenge for restaurants.”

Nancy Sweet, director of culinary programs and operations, is the author of this week’s Epicuriosity 101 column in the State Journal-Register, “Create your own recipes for family and friends! Here’s how culinary students do it.”

Professor Pamela Bradley, nursing, was interviewed by WICS/WRSP Sept. 15 about piloting a cross-disciplinary learning opportunity for nursing and culinary students at LLCC. Nursing and culinary students have been working together in teams to analyze medical case studies, diagnose assigned patients and created appropriate dietary plans and meal options. On Friday, Sept. 15 the teams prepared the food, evaluated each other’s work and debriefed on the challenges faced and lessons learned during the simulation.