Sheridan Lane, director, culinary program and operations, wrote “Just peachy” for this week’s Epicuriosity 101 column in the State Journal-Register.
Tag Archives: Epicuriosity 101
In the news
Jay Kitterman, culinary and special events consultant, wrote today’s Epicuriosity 101 column, “What to look for in flatware.”
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.”
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.
In the news
Jolene Lamb, LLCC Community Education culinary coordinator, wrote today’s Epicuriosity 101 column in the State Journal-Register, “Easy summer dinners.”
In the news
Jay Kitterman, culinary and special events consultant, wrote today’s Epicuriosity 101 column, “My love for bread.”
In the news
Joshua Dineen, chef specialist, wrote today’s Epicuriosity 101 column in the State Journal-Register, “Tandoori Chicken.”
In the news
Sheridan Lane, director, culinary program and operations, wrote “Updating a classic ’80s dip” published in this week’s Epicuriosity 101 column in the State Journal-Register.
In the news
Jolene Lamb, LLCC Community Education culinary coordinator, wrote today’s Epicuriosity 101 column in the State Journal-Register, “Edible flowers add subtle nuance of flavor, texture.”
In the news
Joshua Dineen, chef specialist, wrote today’s Epicuriosity 101 column in the State Journal-Register, “Learning about Thai and Vietnamese flavors.”