07.25.22

Eight-week classes

8 week classes. Flexible. Focus. Finish. Professor and students in classroom.In addition to traditional 16-week classes, LLCC is expanding the number of eight-week classes offered. They provide the same content, number of credits, services and support as 16-week classes, but on a different schedule.

“Eight-week classes allow students to focus on fewer classes at a time,” explains Alex Berry, director of student success. “A student may traditionally take five classes at the same time for 16 weeks. With eight-week classes, they can take those same five classes, but only focus on two for the first eight weeks and then three the next eight weeks.”

Many new eight-week courses are being offered on the Springfield campus and online. Most classes this fall at LLCC Outreach Centers in Taylorville, Litchfield and Jacksonville are being offered in eight-week sessions.

To learn more about and view available eight-week classes, visit www.llcc.edu/8-weeks.

There is still time to register for fall. Eight-week classes begin Aug. 22 and Oct. 17.

07.25.22

In the community

LLCC Aviation hosted YMCA Aviation Summer Camp for school age youth on July 13 and 21. Participants rotated through three stations where they built aircraft models, watched an instructional video, toured the aviation museum and got to sit behind in an airplane.

07.25.22

Our sympathy to Barb Benardi

We extend our sympathy to Barb Bernardi, professor of biology, on the passing of her brother, Bruce Bernardi, on July 16. A visitation was held July 22 at Butler Funeral Home in Springfield and a funeral mass on July 23 at St. Katharine Drexel Parish at Sacred Hearth Church in Springfield. Read the obituary.

07.25.22

Welcome Crystal Norris

Crystal NorrisCrystal Norris joined the college in June as administrative assistant to the dean, social sciences and business. She previously worked as a paralegal for four years at Kerley & Talken, P.C. and for 12 years at Londrigen Potter Randle, P.C. She earned an associate degree from Robert Morris University. Crystal also volunteers with Paws for Life Springfield. She can be reached by phone at 217-786-2282 or crystal.norris@llcc.edu.

07.25.22

Thank you from Lindee Hall Pratt

I want to extend a debt of gratitude to those who reached out during the loss of my mom. Whether you sent a card, email, plant, flowers or thoughts, it was truly appreciated. Thank you for all the support we received during this time, it was a blessing.

With many thanks,
Lindee Hall Pratt and family

07.21.22

In the community

people sitting in grandstand using LLCC fansLLCC Ag and LLCC-Taylorville partnered to be a sponsor of the Christian County Ag Fair this year. As part of the sponsorship, LLCC banners were placed at the main entrances of the fair and the Ag Building, LLCC was announced as a sponsor during the grandstand events and hand-held fans were disbursed during the Little Miss, Jr. Miss and Miss Christian County queen pageants.

07.21.22

Our sympathy to Barb Benardi

We extend our sympathy to Barb Bernardi, professor of biology, on the passing of her brother, Bruce Bernardi, on July 16. A visitation will be held Friday, July 22, 5-7 p.m. at Butler Funeral Home in Springfield. A funeral mass will take place Saturday, July 23, 10 a.m. at St. Katharine Drexel Parish at Sacred Hearth Church in Springfield. Read the obituary.

07.21.22

In the news

Joshua Dineen, chef specialist, provided a cooking demonstration on how to make summer potato salad with green beans, zucchini, cherry tomatoes, bacon and parmesan on WICS last week and discussed the LLCC cooking demonstrations that are taking place at the Illinois Products Farmers Market.

Summer potato salad with green beans, zucchini, cherry tomatoes, bacon and parmesan

2 pound red or yellow potatoes
1/2 pound fresh green beans
1 fresh zucchini
1 teaspoon vegetable oil
12 cherry or grape tomatoes
4 slices of bacon
1 ounce parmesan cheese, grated or shaved
1/2 cup olive oil
3 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1 clove garlic minced
1 teaspoon sugar
Salt and pepper to taste

Boil potatoes in water until tender when pierced with a knife. Set aside to cool a bit.

Bring another pot of water to the boil. Boil green beans for 3 minutes, strain and then rinse with COLD water to stop cooking. Let drain.

Medium dice zucchini. Sauté in vegetable oil, season with salt and pepper. Cook just a bit; don’t let them get too soft.

Cut tomatoes in half.

Cut bacon into small pieces. Cook until crispy. Drain off fat.

Combine olive oil, vinegar, Dijon, garlic and sugar. Whisk to combine. Add salt and pepper to taste.

Large dice potatoes. Toss with dressing. Add the rest of the ingredients, topping with parmesan cheese.

Place on a platter. Enjoy!

07.21.22

Welcome Lynn Gerton and Barb Messner

Lynn Gerton began July 18 as an academic services assistant for LLCC. She previously taught at Springfield Christian School for six years and worked for Shunk Financial Group. Lynn earned a bachelor’s degree from Central Christian College of the Bible and a master’s degree in education from Greenville University. She can be reached at lynn.gerton@llcc.edu or 217-786-2582.

Barb Messner joined the college July 11 as administrative assistant to the dean, Workforce Institute at LLCC. She previously worked 25 years at Lincoln Christian University in the areas of teacher education, library and student advising. Barb earned bachelor’s degrees from Lincoln Christian University and Illinois State University and a master’s degree from Lincoln Christian University. She can be reached by phone at 217-786-4539 or barbara.messner@llcc.edu.

Welcome Lynn and Barb!

Lynn Gerton Barb Messner