Sean Keeley, culinary specialist, is the author of today’s Epicuriosity 101 column in the State Journal-Register, “Sweet Street Corn.”

Jolene Lamb, coordinator, LLCC Culinary Institute, wrote today’s Epicuriosity 101 column in the State Journal-Register, “Recipes for young chefs or those young at heart!”

Jay Kitterman, consultant, LLCC Culinary Institute, wrote today’s Epicuriosity 101 column in the State Journal-Register entitled, “Even though the show was cancelled, here’s what’s new in food technology.”

Ron Riggle, athletic director and head baseball coach, was interviewed yesterday by Sports Radio 1450 about the Loggers’ baseball team, which is currently ranked fourth nationally.

Sheridan Lane, director, culinary program and operations, is the author of today’s Epicuriosity 101 column, “Teamwork makes events event sweeter.”

Sean Keeley, culinary specialist, is the author of today’s Epicuriosity 101 column in the State Journal-Register, “Fajitas and Margaritas.”

Jolene Lamb, coordinator, LLCC Culinary Institute, wrote today’s Epicuriosity 101 column in the State Journal-Register, “Make your own energy bars and bites.”

Charlotte Warren, Ph.D., LLCC president, is featured in the April edition of the Springfield Business Journal in its Q & A with a local community leader. Brenda Elliott, director, apprenticeship programming, was interviewed for the article “LLCC apprenticeship program builds tech skills.”

Jay Kitterman, consultant, LLCC Culinary Institute, wrote today’s Epicuriosity 101 column in the State Journal-Register entitled, “Experimenting with a new air fryer.”

Sheridan Lane, director, culinary program and operations, is the author of today’s Epicuriosity 101 column, “Springtime visitors and signs of change.”

Sean Keeley, culinary specialist, is the author of today’s Epicuriosity 101 column in the State Journal-Register, “A Toast With the Most.”