LLCC Chef Specialist Joshua Dineen walks us through a holiday breakfast dish sure to please, in this week’s Epicuriosity 101 column for the State Journal-Register.
In the news
Karen Sanders, vice president of advancement and LLCC Foundation Executive Director, was interviewed by WICS about LLCC Giving Day on Friday, Nov. 15.
In the news
Sheridan Lane, director, culinary program and operations, wrote “Global thanks” for this week’s Epicuriosity 101 column in the State Journal-Register.
In the news
WAND News covered LLCC’s 29th annual Veterans Day Ceremony yesterday in A. Lincoln Commons. Retired USAF Technical Sergeant and LLCC student, K. William Hudson, was interviewed.
In the news
Diana Couch, LLCC’s new athletics director, was interviewed by WICS on Thursday.
WICS also interviewed Head Women’s Basketball Coach, Chad Jones.
In the news
Fall weather calls for comfort food. Channing Fullaway-Johnson, culinary coordinator, community education, enourages readers not to forget about comfort vegetables and introduces us to winter squash lasagna with brown butter mornay in this week’s Epicuriosity 101 in the Springfield State Journal-Register.
In the news
LLCC new athletics director Diana Couch was interviewed by WTAX on Thursday morning. Listen to the interview online.
In the News
In this week’s Epicuriosity 101 in the State Journal-Register, Jay Kitterman, culinary and special events consultant, digs into the latest wine trend – low and no-alcohol wine.
Joan McGrath, president-elect, LLCC Academy of Lifelong Learning extoles the value of an ALL membership in her Senior News and Times essay titled, “Helping further education goals: LLCC Foundation’s ALL scholarship.”
In the news
Bistro Verde re-opened this week with its full dining experience. Get a glimpse of the menu from LLCC Chef Specialist Joshua Dineen in this week’s Epicuriosity 101 from the Springfield State Journal-Register.
Natasha Casey, assistant professor, communication was interviewed by St. Louis Public Radio about political communication, advertising and media literacy. Listen to the interview online.
In the news
Today, Oct. 16, is World Food Day. Learn more about this observance and how you can use the last of this season’s garden production in a vegetarian chili with blistered tomatoes and roasted fall veggies in this week’s State Journal-Register Epicuriosity column, “World Food Day 2024,” by Sheridan Lane, director, culinary and hospitality programs.