GRCC in the News: 3/6/10-3/8/10

Women’s Resource Center Huntington Pillar Awards honor workplaces that value women
By Kaitlin Shawgo | The Grand Rapids Press | March 08, 2010, 7:53AM

GRAND RAPIDS — As Paula Montes-Garcia helped an elderly man move and stretch his legs, he gave her a compliment that made her realize she’d found her calling. […] Montes-Garcia, 21, now owns a car and is working to get into the Grand Rapids Community College nursing program. She’s thinking about training to be a physical therapist.   (More)

Navigating new territory – First-generation college students find their way in uncharted waters
By STEPHEN KLOOSTERMAN | The Holland Sentinel | Posted Mar 08, 2010 @ 05:30 AM

Holland, MI — Despite rigorous college prep work, Hope College senior Juan Martinez hit some bumpy patches of road when he started college.  Martinez — for whom English is a secondary language — was surprised by professors’ critiques of his limited vocabulary in writing term papers. His parents were his two biggest cheerleaders, but without college experience themselves, they couldn’t offer much advice. […] Ed Sosa, a former first-generation student, and now an administrator at Grand Rapids Community College, remembers leaving home for a few weeks during the summer for an Upward Bound summer camp at Hope College.  (More)

College roundup: GRCC men beat Glen Oaks in NJCAA District 8 tournament
By The Grand Rapids Press | March 06, 2010, 11:15PM

James Thomas scored 16 points and Quinntrai Lampkins added 14 points as Grand Rapids Community College beat Glen Oaks Community College 68-66 at the National Junior College Athletic Association District 8 tournament in Flint.

What’s Cooking: Spinach & Artichoke Spread with Whole Wheat Crackers (by Chef Angus Campbell
Chris Zoladz | WZZM |  Updated:3/5/2010 1:49:03 PM

Spinach and Artichoke Spread (1 quart)
By Angus Campbell – Grand Rapids Community College Hospitality Education

8 ounce cream cheese, softened, ½ cup mayonnaise (or sour cream), ½ cup grated Parmesan cheese, fresh
1 clove garlic, peeled and minced, 1/2 teaspoon dried basil   (More)