Sign up for a wellness screening and flu shot on Oct. 10 or Oct. 23, 7 -11:30 a.m. in the Student Union in Menard Hall. All benefit-eligible employees and their spouses may participate. The screening is free to benefit-eligible employees and for spouses who are enrolled on a LLCC health insurance plan. All benefit-eligible employees who participate in the wellness screening and complete the health risk assessment survey will receive a $50 Visa gift card! You may also sign up for a flu shot. A regular flu shot, as well as a preservative free and high dose flu shot, will be available. View Monday’s email from HR for the link and program code to sign up!
The 3rd Annual Health & Wellness Fair will also be held during the first wellness screening event on Thursday, Oct.10. Look for more information soon in LincIn!
Sept. 15 marks the beginning of National Hispanic Heritage Month. Our theme this year is “Cultural Conversations Through the Years.” Join us on Monday, Sept. 16, from 11 a.m.-2 p.m. in A. Lincoln Commons for food, music, history, Spanish speaking and celebration!
Faculty, staff, students and alumni are invited to participate in LLCC’s third cardboard boat regatta on Sept. 27 at Lake Macoupin! Check in will be 9-10 a.m. with the race starting at 11 a.m. Register by Sept. 20 at the LLCC PoliceDepartment in Sangamon Hall South or by calling 217-786-2278.
The LLCCPD can provide cardboard, while supplies last. (Please note: duct tape is not provided.) A boat construction area is provided under the overhang between Sangamon Hall North and Sangamon Hall South. All painting must be done in the grass west of the construction area. Please respect the space and keep your site tidy. Contact LLCC PD for more details.
The boats will be on display on the lawn west of the Helen Hamilton Center prior to the race. Awards will be given in such categories as fastest boat, best design, LLCC spirit and Titanic!
There is an entry fee of $20 per team. Money raised will be donated to a charity.
There must be at least two people per boat; there is no maximum.
Minimum age to participate is 16; minors will need parental consent.
Closed toe shoes and life preservers are required (if you cannot bring one, please make priorarrangements with the LLCCPD)
Each preliminary race, or “heat race,” of 3-4 boats will take place around the Lake Macoupinfountain from the east bank in the Helen Hamilton Center.
Winners of each preliminary race will compete in the final race.
An opening ceremony prior to the first race and closing ceremony with awards will be held in theoutdoor amphitheater.
Rain date: Oct. 11
Boat Construction Materials
Accepteble materials:
corrugated cardboard
duct tape
water-based paint
Materials not allowed:
oil-based paint
water-proof paint
wood
styrofoam
plastic sheathing
fiberglass
Son0tubes/coated cardboard
silicon, wax or tar
caulking compounds
metal
staples, clamps or screws
Rules
Life preservers/vests must always be worn while on/in the water.
Closed toe shoes are required. Shoes that tie/zip are preferred, tennis or water shoes. NO flip flops or Crocs.
The ENTIRE boat including paddles must be made from cardboard and duct tape. Corrugated cardboard only!
Duct tape may be used only to reinforce seams. DO NOT duct tape the entire hull of the boat!
Water-based paint is allowed (no oil-based paint) for decorating the boat.
Decorations are allowed and encouraged, provided they are not used as structural or floatation elements.
Crew costumes are encouraged.
Design is left to builder(s). Let your creativity take over.
NO surfboard style boat allowed.
Team members who start the race must finish the race without leaving the interior of the boat. If a team member exits the boat for any reason during the race, the team will be disqualified.
Please make sure all packing labels and staples are removed!
Throwing water on another boat is reason for disqualification, unless said water comes from the incidental splash of a paddle or other propulsive device.
Sunken or discarded boats must be disposed of in the designated trash receptacle.
Integrity Challenge
An individual or team may submit a challenge of integrity on any of the top three finishing boats.
Procedures will be developed for an individual or team to submit a challenge confidentially.
There is a challenge fee of $20 per submission. All challenge money will be donated to a charity.
Challenged boats will be thoroughly inspected. This may involve cutting the boat to inspect the internal structure.
LLCC Human Resources is offering a session on Effective Communication in the Workplace on Sept. 19 at 10 a.m. in Menard Hall, Room 1179. Participants will learn how to articulate their ideas effectively, engage in constructive dialogue and foster a collaborative work environment. Session details can be found on the HR Portal page. To register for the session, email Kirsten.Taylor@llcc.edu.
Workforce Institute welcomes Casey Busboom and Dillon Cuthbert as new instructors.
Casey has been in the electrical field for about 20 years in various industries including rail, health care and the military and is a journeyman electrician with IBEW. He has a bachelor’s degree in business administration from UIS and is a graduate of LLCC. He is excited about transferring from an adjunct position to full-time instructor to be part of the future of LLCC’s industrial and commercial maintenance programs. A lifelong resident of central Illinois, he is grateful to be more involved in this community through his work at LLCC. You can reach Casey by email or phone, 217-786-3694.
Dillon started his diesel training at Illinois Central College as a student of LLCC’s now program director, Jeff Gardner. He then completed a bachelor of applied science degree in diesel and heavy equipment at Pittsburg State University. Dillon has worked as a technician for several diesel companies including Vermeer Midwest, Sloan Implement and AGCO where he traveled from Texas to Colorado working as a harvest support team intern. Dillon will be an instructor in our diesel technologies program. You can reach Dillon by email or call 217-786-2441.
Join us for a three-part faculty book club series, led by Becky Miller, professor, psychology, centered on “Small Teaching” by James Lang, a transformative guide offering practical, research-based strategies for enhancing classroom instruction. We will explore how small, targeted changes in teaching practices can lead to significant improvements in student learning. Each session will provide a collaborative space for faculty members to discuss and apply these insights to their own teaching. Engage with your peers, share experiences and discover actionable strategies that can be immediately integrated into your courses. All participants will receive a free copy of “Small Teaching.”
Register now and receive your copy of “Small Teaching” before the session dates.
NAMI, the National Alliance on Mental Illness, will be on campus on Tuesday, Sept. 24 at noon to present NAMI: Ending the Silence in the Trutter Center. This evidence based, 50 minute session includes a brief presentation, short videos, and a personal testimony from a young adult who describes their journey of recovery. The presentation includes warning signs, facts and statistics, and how to approach students. Audience members can ask questions and gain understanding of an often misunderstood topic. Through dialogue, the goal is to help grow the movement to end stigma.
David Jones, certified financial planner with VALIC/AIG Retirement, will be on campus for 30-minute account reviews to help you understand your options and for new enrollments on Sept. 19 between 10 a.m. and 3 p.m. in the VP Conference Room, Menard Hall.
Spring and early summer is a great time to include asparagus into salads and other dishes. They are tender and less fibrous this time of year.
4 to 6 servings
Ingredients:
1 cup quinoa
1½cups water for quinoa
Salt to taste
1 pound asparagus, ends trimmed
5-6 radishes, halved and thinly sliced
2 tablespoons toasted pine nuts or pepitas
3 tablespoons finely chopped chives
2 teaspoons finely chopped tarragon
1 ounce feta cheese, crumbled (about ¼ cup)
For the dressing
3 tablespoons freshly squeezed lemon juice
1-2 garlic cloves finely minced or about 1 teaspoon garlic paste
2 tablespoon extra virgin olive oil
3 fl oz buttermilk
Freshly ground pepper and salt to taste
Preparation:
Place the quinoa in a mesh strainer and rinse several times with cold water. Add to a medium saucepan with 1½ cups salted water. Bring to a boil, cover, and simmer about15 minutes (until the grains absorb the water). Remove from the heat then tilt the lid to let the steam out and let sit for 10 minutes or longer undisturbed. Transfer to a salad bowl and fluff with forks. Continue to let cool.
Whisk together the lemon juice, garlic, salt, olive oil, buttermilk, and pepper. Set aside. Steam the asparagus for 3 to 4 minutes, until just tender. Rinse with cold water, pat dry, and cut on the into 1-inch or smaller pieces. Add to the quinoa, along with the radishes, pine nuts, chives, and tarragon. Toss dressing with the quinoa and asparagus mixture shortly before serving. Sprinkle the feta over the top and serve.