In the news

Jolene Lamb, culinary coordinator, LLCC Community Education, is demonstrating the preparation of an easy radish sandwich on today’s WICS Marketplace program which begins at 11:30 a.m.

This demonstration will also be featured tomorrow evening, 4-6 p.m., at the Thursday evening Illinois Product Farmers Market in the Shed at the Illinois State Fairgrounds. Jolene will be providing another demonstration on Aug. 24. View the recipes she’ll be demonstrating: 2023 IL Products Farmers Market Recipes.

In addition, Lamb wrote today’s Epicuriosity 101 column in the State Journal-Register, “Cooking on the campfire.”

In the news

Dr. Nancy Sweet, dean, Workforce Institute, was interviewed by FOX Illinois for a story on workforce programs and financial assistance for students.

Alex Sidener, LLCC Ag student, was interviewed yesterday by RFD Illinois about the 10-day Ireland agricultural industry tour he participated in as part of LLCC’s agriculture program.

In the news

Diane L. Wilson, program director, neurodiagnostic technology (NDT), was interviewed by WTIM radio yesterday about the new certificate option in the NDT program, format of classes and job prospects.

Bill Harmon, LLCC agriculture program coordinator, was interviewed by Illinois Radio Network about the LLCC Agriculture program and opportunities available in ag.

In the news

Karen Sanders, vice president of advancement and executive director of the LLCC Foundation, and Bill Harmon, LLCC agriculture program coordinator, were interviewed by WICS about the dedication of West Lake Nature Grove and its use in education at LLCC.

Harmon was also interviewed by Ag News Daily about LLCC’s ag program and opportunities for students.

Becky Parton, dean, LLCC Academic Innovation and eLearning, has published “Transforming Higher Education: Online Education Lessons Learned from the Pandemic” in the July 7, 2023 edition of Educational Technology Insights.  The article is being featured in the publication’s eLearning special edition.

Joshua Dineen, chef specialist, wrote today’s Epicuriosity 101 column in the State Journal-Register, “Naked or breaded.”

LLCC students study ag in Ireland

Group photo of LLCC Ag students in Ireland

(l-r) front row: Pierce Gwinn, Logan Armstrong, Liz Hayden, Peri Andras, Shaylee Maddox, Morgan Black, Grace McCurdy, Kaitlyn Zeedyk, Kylie Schakel, Maggie McClelland, Maycee Cordes, Caedyn Finneran; middle row: Matt Crow, Wyatt Mahoney, Mallory Bowers, Genesis Stockton, Hadley Broadwater, Morgan Edwards, Elisabeth Lee, Natalie Lavin, Lizzy Hoppe, Brittany Slightom, Luke Adams, Blaine Gilley, George Jacaway IV, Wes Bland; back row: Cole Repscher, Alex Sidener, Will Jenkins, Klayton Komnick


Thirty LLCC students participated in a 10-day agricultural industry tour in Ireland May 13-23.

Tour stops included Kilkenny Mart to watch a sheep and dairy cow sale, visits to local farmers’ beef and dairy operations, and Castlecor Potatoes where a father-and-son team showcased their farm and packaging facility for potatoes and onions. Students had the opportunity to see Macroom Buffalo, which is the only water buffalo milk farm in Ireland, watched as the buffalo came in for milking and sampled the farm’s cheese products. Students also visited Fernville Connemara Pony Stud, which specializes in the Connemara Pony Breed, and toured an aquaculture company dedicated to the cultivation of abalone.

The trip also included visits to iconic locations and historic sites including the Ring of Kerry, the Cliffs of Moher, Rock of Cashel, the Blarney stone at Blarney Castle, Clonmacnoise and EPIC – the Irish Emigration Museum. The immersive and educational experience totaled over 1,000 miles and allowed students to see agricultural, cultural and historical sites in Ireland.

The LLCC Agriculture study abroad experience was made possible by the Kreher Agricultural Trust.

In the news

Kyla Kruse, director, communications, was interviewed by WICS about yesterday’s LLCC Open House, which provided fun and engaging activities and opportunities for prospective students to find their path by learning about programs and services, talking with faculty and staff, and taking tours.

Sheridan Lane, director, culinary program and operations, wrote “Let there be cake” published in this week’s Epicuriosity 101 column in the State Journal-Register.