Notice regarding inactive student clubs

In conjunction with LLCC Board policy and procedure, this posting is to inform the LLCC community that the following student clubs have not been active on campus for the past three years and will be dissolved if no further interest is expressed to LLCC Student Life:

  • Ceramics Club
  • Engineering Club
  • International Club
  • LLCC Bowlers
  • Math Club
  • Motorsports Club
  • Teacher Education Club

If you are interested in pursuing options to keep one of the listed clubs active, please contact LLCC Student Life before 5 p.m. on June 27.

Phone 786-2241, or email studentlife@llcc.edu.

Heirloom tomatoes available

The LLCC Environmental Club still has beautiful heirloom tomatoes left. Come on over to the greenhouse in Sangamon Hall between noon and 3 p.m. today, if you would like to pick some up!

Tomato plant pickup

Tomato plants ordered from the LLCC Environmental Club can be picked up from the greenhouse, on the second floor of Sangamon Hall. Students will be there to help you from from 10 a.m. to 4 p.m. today, May 10. Payments can be accepted in cash or by check. If you have any small boxes, please bring them over with you. (Also, It’s not too late to order, just come on over and choose from what we have left!)

If you cannot pick up during this timeframe, please contact Becky Croteau at becky.croteau@llcc.edu. All plants must be picked up no later than Wednesday of next week. Thank you for supporting the LLCC Environmental Club!

Tomato plants ready for pickup

Tomato plants ordered from the LLCC Environmental Club can be picked up from the greenhouse, on the second floor of Sangamon Hall. Students will be there to help you from 10 a.m. to 5 p.m. today, May 9, or from 10 a.m. to 4 p.m. tomorrow, May 10. Payments can be accepted in cash or by check. If you have any small boxes, please bring them over with you. (Also, It’s not too late to order, just come on over and choose from what we have left!)

If you cannot pick up during these times, please contact Becky Croteau at becky.croteau@llcc.edu. All plants must be picked up no later than Wednesday of next week. Thank you for supporting the LLCC Environmental Club!

Epicurean Club Italian dinner this evening

Culinary students in the LLCC Epicurean Club are hosting an Italian dinner today, May 9, in Bistro Verde. Several of these students traveled with LLCC Hospitality and Culinary Arts to Italy last year, and they are excited to show off the skills they learned.  Seatings available 5:30-7 p.m. Reservations are strongly encouraged by emailing nancy.sweet@llcc.edu. The cost is $35 per person for a four course meal.

Epicurean Italian Dinner:

  • First
    Antipasti Platter
  • Second
    Spring Asparagus Pasta
  • Third
    Herb-Stuffed Pork Loin with Spring Greens
    and Roasted Sweet Potatoes
  • Dessert
    Strawberry Panna Cotta

Epicurean Club Italian dinner tomorrow

Culinary students in the LLCC Epicurean Club are hosting an Italian dinner tomorrow, May 9, in Bistro Verde. Several of these students traveled with LLCC Hospitality and Culinary Arts to Italy last year, and they are excited to show off the skills they learned.  Seatings available 5:30-7 p.m. Reservations are strongly encouraged by emailing nancy.sweet@llcc.edu. The cost is $35 per person for a four course meal.

Epicurean Italian Dinner:

  • First
    Antipasti Platter
  • Second
    Spring Asparagus Pasta
  • Third
    Herb-Stuffed Pork Loin with Spring Greens
    and Roasted Sweet Potatoes
  • Dessert
    Strawberry Panna Cotta

Epicurean Club Italian dinner May 9

Culinary students in the LLCC Epicurean Club are hosting an Italian dinner on Thursday, May 9 in Bistro Verde. Several of these students traveled with LLCC Hospitality and Culinary Arts to Italy last year, and they are excited to show off the skills they learned.  Seatings available 5:30-7 p.m. Reservations are strongly encouraged by emailing nancy.sweet@llcc.edu. The cost is $35 per person for a four course meal.

Epicurean Italian Dinner:

  • First
    Antipasti Platter
  • Second
    Spring Asparagus Pasta
  • Third
    Herb-Stuffed Pork Loin with Spring Greens
    and Roasted Sweet Potatoes
  • Dessert
    Strawberry Panna Cotta