In “It all started with a mother’s patience,” this week’s Epicuriosity 101 column in the State Journal-Register, Channing Fullaway-Johnson, culinary coordinator, LLCC Community Education, explains how our favorite foods are often tied to special memories.
Tag Archives: Epicuriosity 101
In the news
In this week’s Epicuriosity 101 column in the State Journal-Register, Chef Specialist Joshua Dineen explains the origins of pot au feu in “Pot on the fire.”
Last week, Jay Kitterman, LLCC culinary and special events consultant, took us behind the scenes of a Jewish Deli in the “The deli” for the State Journal-Register.
In the news
Sheridan Lane, director of culinary program and operations, celebrates the hospitality industry with a toast in this week’s Epicuriosity 101 column in the Springfield State Journal-Register.
In the news
In this week’s Epicuriosity 101 column in the Springfield State Journal-Register, Jolene Lamb, director, community education, introduces us to Channing Fullaway-Johnson, LLCC’s new community education culinary coordinator.
Candace Silas, director of WEI/PATH, was interviewed by WICS Newschannel 20 about Thursday’s African-American History Month panel.
In the news
LLCC Baseball Coach and Athletic Director Ron Riggle talked with Sports Radio 1450 about his 700th win and upcoming retirement.
English Professor John Paul Jaramillo was a guest judge for the Springfield Area Arts Council’s Poetry Out Loud competition.
In this week’s Epicuriosity 101 column for the Springfield State Journal-Register, Jay Kitterman, culinary consultant, unpacks the benefits of tuna.
In the News
Dr. Laurel Bretz, assistant vice president of continuing, corporate and professional education was a guest on WTAX this morning to discuss LLCC’s digital literacy courses for older adults. Read more about these ongoing classes being held at LLCC-Medical District.
In this week’s Epicuriosity 101 column for the State Journal-Register, Chef Specialist Joshua Dineen celebrates the love of chocolate in honor of Valentine’s week.
In the News: Epicuriosity 101
Sheridan Lane, director, culinary program and operations, explains the history of the Monte Cristo sandwich and where you can get one, in this week’s Epicuriosity 101 column for the State Journal-Register. (Hint, it’s nearby.)
In the news
Cold winter nights call for a warm bowl of soup. In this week’s Epicuriosity 101 column in the State Journal-Register, Kim Carter, LLCC culinary adjunct instructor explains, “Soup, it does the body and soul good.”
In the news
Before your next restaurant reservation, check out, “Food trends for 2024.” In this week’s Epicuriosity 101 column, Jay Kitterman, LLCC culinary and special events consultant, dives into trends that may impact your next night out, everything from tipping culture and healthier options to trending ingredients and condiments.
In the News
Cold winter nights call for a “A Warm Bowl of Chili.” LLCC Chef Specialist Joshua Dineen takes us through the history of chili and debate over toppings and in this week’s Epicuriosity 101 column in the State Journal-Register, “A Warm Bowl of Chili.”