LLCC Student Life is collaborating with seven other colleges from the Illinois Community College Student Activities Association on fun and interactive virtual programming for students. The collaboration helps colleges increase attendance and share cost. The first event took place Sept. 2.
Jolene Lamb, coordinator, LLCC Culinary Institute, demonstrated how to prepare zucchini fritters on WICS yesterday.
Jolene Lamb, coordinator, LLCC Culinary Institute, wrote today’s Epicuriosity 101 column in the State Journal-Register, “What do I want to eat?”
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.
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.
Jolene Lamb, coordinator, LLCC Culinary Institute, wrote today’s Epicuriosity 101 column in the State Journal-Register, “Fall flavors, move over pumpkin spice!”
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.
Bistro-to-Go, with a selection of takeaway food items and beverages including soups, salads, sandwiches, baked goods and coffee drinks, will reopen on Tuesday, Sept. 12 in Bistro Verde, located in the Workforce Careers Center. Bistro-to-Go will be in operation Tuesdays and Thursdays from 11 a.m. to 1 p.m.
Nancy Sweet, director of culinary program and operations, is the author of this week’s Epicuriosity 101 column in the State Journal-Register, “Rosés are great summertime wines.”
Jolene Adams, Culinary Institute coordinator, penned this week’s SJ-R Epicuriosity 101 column, “Mother’s Day Food Gifts.”
Jolene Adams, culinary institute coordinator, is this week’s author of the SJ-R’s Epicuriosity 101 column with “Feeling under the weather? Eat chicken soup!”
Laurie Clemons, academic advisor, was interviewed by the State Journal-Register Jan. 24 for an upcoming story on African American History Month at LLCC.