Due to uncooperative weather, the Hot-Dog Cart will not be operating on Bostwick Commons today during Lunch.
GRCC students, faculty, staff and members of the Board of Trustees attended the One Book One College presentation by author Wes Moore (“The Other Wes Moore”) at Davenport University on October 17, 2012. Congratulations to the GRCC Essay Contest winners – Alexandria Graff, Maria Alvarado- DePlanche and Taylor Jones. They all were all invited to a private dinner and meet and greet reception with Wes Moore. In addition, GRCC students Joe Castro, Trisha Holton, Garrison Wilson, Echo-Lynn Jackson, Nicholas Labelle and Chris Hawkins participated in a Q & A session with Wes Moore prior to the event.
To better understand the place of copyright in higher education, GRCC joined the U-Maryland University College’s Center for Intellectual Property (CIP) as an institutional member. As members, we have access to a variety of online discussions about copyright and other intellectual property issues. Our Institutional Membership in the CIP Community provides:
- Exclusive access to online Community Conversations with copyright scholars and practitioners
- Access to the CIP Action Center and Legislative Alert service
- Access to full-text documents and media in the Community File Library
- A listing of current Institutional Members prominently featured within the Community portal and the Center’s website.
Community Conversations are open to GRCC constituents who have set up an individual profile. If you have created a profile previously, you may register for Community Conversations using the calendar link. Click here to view the calendar of upcoming CIP events. If you have not yet set up a profile and wish to take part, please contact Nan Schichtel, your institutional site representative for more information.
Have a question about how to use Blackboard or other instructional technologies in your teaching?
DLIT offers “Open Blackboard Lab” sessions through the Center for Teaching Excellence for faculty to drop-in and get assistance with Blackboard throughout the semester. Faculty and staff from DLIT will be on hand to address your questions individually. No advance registration required! Simply drop in.
Use the space for time to work on your course – away from the office.
Learn about new features, tips, techniques, and strategies.
Get assistance with Blackboard and instructional technologies at GRCC.
Enjoy a cup of coffee or tea or a cold beverage.
Fall 2012 Open Blackboard Lab Hours – Location: 351 Main Building
Mondays – 8:30 to 10:30 AM and 11:00 AM to 2 PM Running from October 22 through December 17
Tuesdays – 3:00 to 5:00 PM Running from October 23 through December 18 – no session on Tuesday, November 20.
Additional resources and tutorials, are available on the Learn Bb Page resources page here: grcc.edu/learnbb
The Language and Thought Department hosted a reception in honor of Dawn Cheikh, adjunct instructor in French and Arabic, for receiving the 2012-13 Excellence in Teaching by Adjunct Faculty Award. Honoring Dawn were her colleagues, students and family members.
Two WestSide Learning Corner students became U.S. citizens on October 17, 2012. Congratulations to current ESL 4 student, Maria Chavez (picture with the American flag) and graduate Dulce Quiroz (pictured with the Gerald R. Ford sign).
Every year the Secchia Institute for Culinary Education provides an Iron Chef Competition theme for the Cascade Foundation fund raiser. The event also provides scholarship money to our SICE winning students. Michelle Bottrall was there as the Cascade Foundation President.
Many chefs and dignitaries were there to judge the competition including Ambassador Peter Secchia. This year the event honored Joyce and Tom Wisner. The event was September 25th.
Guest Chef Nicola Conte (BIO below) was sponsored by the ACF American Culinary Federation Greater Grand Rapids Chapter and by long time departmental friends and advocates, Jay and Helen Smith as well as Chef Angus Campbell. Chef Nicola has been spending the week with the students and did a demonstration for 70 ACF members and students during the monthly chapter meeting held here in our new Pietro and Regina Amphitheater.
Chef Nicola Conte
Born in Caracas Venezuela, Nicola Conte spent his formative years in the South American country before returning with his parents to their native Italy. He was brought up in Castellana Grotte in the province of Bari, Puglia, Italy, where he learned from his grandmother and parents the importance of good food. During his training at the local college “State Professional Institute for Hotel and Catering Services” they provided him with seasonal internships to develop his skills by working full time in catering establishments across Italy. Nicola spent time at the Grand Hotel Lignano, near Venice, the hotel Desiree` in Elba Island, Hotel delle Nazioni in Jesolo and Hotel Costa Brada Gallipoli.
After finally coming to his senses he left Italy and moved to Scotland to work in a variety of very prestigious restaurants such as the Well Restaurant in Motherwell and Avonbridge Hotel in Hamilton. Another was Blazes Restaurant and night club where I met him for the first time in 1979. Nicola helped me with menu planning, restaurant operations as well as developing the menu for the extremely busy Glasgow nightspot. He continued his career working as a manager for Pizza Express restaurants in Glasgow. He was instrumental in opening stores in Glasgow, Edinburgh and Southgate, London. In 2000 he achieved his lifetime dream of owning and running his own restaurant in Strathaven, Scotland. He has gone from strength to strength throughout the years and put in a lot of dedication and hard work. With his wife Linda as partner in the business and full time restaurant manager they are creating true Italian cuisine at Trattoria Nico. Linda’s dedication to the loyal clientele makes for many patrons returning regularly for guaranteed fresh food and wonderful service.
The cuisine of his region of Italy which is featured in his Trattoria is one of Italy’s most traditional and noteworthy. It is based on three typical agricultural products found within the surrounding Puglia region, namely wheat, olive oil and wine. A wide variety of fruit and vegetables are produced locally adding to the richness of the local food. Local flour is used in homemade bread and pasta production including, most notably, the famous orecchiette hat-shaped pasta which Nicola remembers making with his Grandmother.
Area manufacturing employers set up recruitment shops at the ATC in search of future employees at this year’s Career Manufacturing Day. Twenty-eight companies were represented in all. GRCC instructors were also in attendance to discuss careers in manufacturing with interested students and prospective students. This was the second annual event that GRCC’s manufacturing department team has successfully planned and hosted.
How two similar men took sharply different paths – one becoming a scholar and the other a convicted murderer
Mlive October 18, 2012 at 9:41 AM
CALEDONIA TOWNSHIP, MI — For Wes Moore, the “wrong path” was never far away…His book, titled “The Other Wes Moore,” was required reading this fall for all freshmen at Davenport University as well as hundreds of students at Grand Rapids Community College.
National 2001 homerun champion from Ionia inducted into Colorado Mesa University hall of fame
Mlive October 18, 2012
Courtesy Photo IONIA – Kelly Adams-Reece sure could hit when she played softball at Ionia High School, Grand Rapids Community College and Colorado Mesa University.
GRCC responds to pricing and scheduling concerns raised by MLive reader
Mlive October 17, 2012 at 2:49 PM
GRAND RAPIDS, MI — Paying for a college education has long been a challenge for students, especially those who don’t qualify for free financial aid or receive scholarships.