GRCC In the News, 9-30-14

Winner of Consumers Energy SMART Art competition to be named during ArtPrize’s final 20

Sept. 29, 2014;  MLive

GRAND RAPIDS, MI – Consumers Energy on Sunday, Oct. 5, will announce the order of its top 10 finalists from Grand Rapids Public Schools who created energy-related art work for the SMART Art competition and college scholarship winner.

…A panel of art professionals from Kendall College of Art & Design at Ferris State University, Grand Rapids Community College and Grand Valley State University picked the top 10.

COLLEGE ROUNDUP: Bialik leads Raiders at Lawrence Tech

Sept. 29, 2014; Manistee News Advocate

Grand Rapids Community College’s Zack Bialik led the Raiders to a first-place finish at the Lawrence Tech Invitational after besting Wayne State in a sudden death overtime playoff.

Jimmy Carter: Jesus Accepted Gays

Sept. 29, 2014; Edge on the Net

Former President Jimmy Carter said this month that Jesus did not discriminate against gays. His comments were made when asked about LGBT rights during an appearance at the 100th anniversary celebration of Michigan’s Grand Rapids Community College, Gay Star News reports.

EDITORIAL: Washington stands in way of real cure for economic malaise

Sept. 29, 2014; The Washington Times

Cheerful headlines last week celebrated an uptick in holiday hiring and expanded economic growth in the latest quarter, but the woods are dark and deep and we’re still not out of them

…Former President Jimmy Carter speaks at Grand Rapids Community College’s Ford Fieldhouse as part of the Diversity Lecture Series, Monday, Sept. 22, 2014. GRCC is celebrating its 100th anniversary.

100 Ways to Give: Heritage lunches to benefit Kids’ Food Basket

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The Secchia Institute for Culinary Education has developed a tasty 100 Ways to Give project: For four Fridays throughout the semester, The Heritage lunch menu will feature a special dish celebrating the different decades. These dishes will be prepared by Chef Campbell and his students, and proceeds from the sale of these special menu items will go to Kids’ Food Basket.

We celebrated 1914 and the “Teen Decade” with Saddle of Veal Prince Orloff on September 19. On October 3, the special dish is Roasted and Braised Pigeons with Raisins and Rosti Potatoes, in celebration of the 1920s.

The Heritage serves lunch from 11:15 a.m. to 12:45 p.m. Tuesdays through Fridays. To learn about the other “decade dishes,” click here.

The SICE experts have shared some background and a recipe:

The term “Epigram” has been around for a centuries and one of the earliest recordings relates to a dish called “veal hocks à l’epigramme,” which appeared in La Varenne’s 17th-century cookbook, “Le Cuisinier François.” Over the years, the method of cooking has been applied to many meats, including lamb and pork, and the way it was prepared has also changed during the years.

The most popular modern dish is Epigram of lamb, which uses lamb belly, this alters people’s perception of the dense, fatty cut of lamb by transforming it into thin, breaded cutlets. “Epigram” is prepared from a lesser cut of the animal that is braised slowly in savory broth until very tender, it is then cooled and cut into an attractive shape. These circles or triangles of meat are then brush with mustard and seasoned, passed through a pane and pan fried golden brown. The result is a succulent tender piece of highly flavored meat with a very crisp and crunchy exterior. In our case for this dish, we have confit the meat instead of braising, which even adds more to the flavor and texture. Using the confit method does have its disadvantages, in that the meat tends to not stick together as well as with braised meats because of the absence of gelatin. A little glace with agar added to the pulled confit meat before setting overnight will help solve this issue.

The French word confit means “preserved,” and the process was created to preserve a variety of meats and poultry. The most traditionally ingredients associated with confit are goose, duck and pork. The process involves curing the meat in salt, then poaching it slowly in fat, and storing it covered with the fat until you are ready to eat it, or use it in further cooking. The technique evolved over thousands of years in cultures around the world and is easily recognized in many cuisines to this day. Curing the meat in salt makes the water in it unavailable to microorganisms which inhibit bacterial growth slowing down spoilage. Covering the meat with at least an inch of fat after it has been cooked keeps air from reaching it, further retarding the tendency to spoil. If the meat has been properly cured, a confit will keep in a cool, dark place (a cellar or refrigerator) for six months. You can also renew a confit after the first six months by re-cooking it, in which case, it will last for another four to six months. For best, flavor, however, the confit should be consumed within three to five months of the initial cooking.

For the confit

Pigeon legs

Kosher salt spun with parsley and sage in the robot coupe

Chicken fat

Duck fat

Peppercorns

  1. Lightly dust the legs with the salt and sit a room temp for 1 hour
  2. Repeat the dusting and allow to sit for 30 minutes
  3. Wash thoroughly of all salt and cover with equal quantities of the fats
  4. Sprinkle with peppercorns and cover tightly with tine foil
  5. Cook slowly at 250 F for 2.5 hours until fork tender
  6. Allow the fat to cool until the meat is cool enough to handle
  7. Flake the meat of the bone
  8. Strain the fat and separate the liquid at the bottom
  9. Combine that liquid with the meat and press into a pan about 1 inch deep
  10. Cool overnight
  11. Cut into shapes and pane

For the pigeon breast marinade

1 T fine diced shallot

1 T fine diced garlic

4 bay leaves

½ C juniper berries

Zest of two lemons

Zest of one orange

½ C olive oil

2 C red wine

  1. Combine all the ingredients except the oil and bring to the boil
  2. Cool and add the olive oil
  3. Marinade the breasts overnight
  4. This marinade 20 breasts

 For cooking the breasts

  1. Drain the breasts and season well with salt and black pepper
  2. Sear the breasts in hot olive oil
  3. Roast medium rare to order and serve whole

 For the golden Raisin sauce

4 Q. pigeon stock

4 oz. brown roux

4 C. red wine boiled for 2 minutes

2 C. Port

1 ea. Jar redcurrant jelly

2 C. golden raisins

  1. Add the roux to the stock and the red wine and port
  2. Reduce by half
  3. Add the redcurrant jelly
  4. Add the raisins and allow to stand overnight

To serve the dish we will use:

 Raisin sauce

Roasted breast of pigeon

Pan fried Epigram of pigeon

Rosti potatoes

Broccoli-rabe

Rutabaga tourne

Carrot potato puree

 

 

The 2014-2015 GRCC International Guitar Series Presents: Anton Baranov

The 2013 Guitar Foundation of America’s International Solo Competition Winner – Anton Baranov

Thursday, November 13, 2014, 7:30 PM

Russian guitarist Anton Baranov is a prizewinner of more than fifteen prestigious international guitar competitions, including the Koblenz Guitar Competition, Andrés Segovia Competition, Agustín Barrios Competition, Robert Vidal Competition, and Pittaluga Guitar Competition. At the height of his young career, he won both the Guitar Foundation of America International Concert Artist Competition and the Francisco Tárrega Competition in 2013.

Known for his daring interpretation and innovative programming, guitarist and composer Roland Dyens calls him, “a real musician, one of those rare guitarists who are able to have their attendees almost forget the instrument they play, managing to have them focus on the expressivity of the music and only this.”

As part of his prize from winning the GFA competition, Mr. Baranov will embark on a 50-city concert tour throughout the United States, Mexico, Canada, and Brazil, and has just recorded his first album on the Naxos label. Mr. Baranov has been a D’Addario artist since 2013. He currently teaches at his alma mater, the St. Petersburg Conservatory.

Anton Baranov was born in 1984 in the Northwest region of Russia. He graduated from the famous St. Petersburg State Rimsky-Korsakov Conservatory in 2010 under grants from the Russian Ministry of Culture and the Russian Performing Arts Foundation.

The concert will be held in the Recital Hall (Room 200) of the Grand Rapids Community College Music Center at the corner of Ransom and Lyon.

Admission is $15 for general admission and $10 for students and seniors.

One dollar parking is available in the GRCC student parking ramp with a GRCC guest parking voucher sold at the door.

Call 234-3940 for further information or e-mail: bmorris@grcc.edu.

5K Turkey Trot with Exercise Science Department and Grand Public Schools Athletics

The Exercise Science Club, Exercise is Medicine Team, and the Exercise Science Department are teaming up to promote a training program for the Annual 5K Turkey Trot which supports Grand Rapids Public Schools athletics. This training program will progress you from walking to running a 5K over the course of the next 10 weeks leading up to the annual race held in downtown Grand Rapids at the Van Andel Arena on Thursday, November 27th. Grab a friend or family member and plan to move your feet before you eat this Thanksgiving!

You can access the training guide here.

If you plan to use the training program and want to join us at this great event, please complete this form so we can keep in touch with you.

Registration and payment for the race itself can be done by visiting Grand Rapids Athletics: https://www.signmeup.com/site/online-event-registration/100868

October projects for 100 Ways to Give

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Here are some of the 100 Ways to Give projects that have been organized for October:

You can bring items for any 100 Ways to Give projects to drop boxes at:

  • the Enrollment Center.
  • the Student Success Center in Sneden Hall.
  • at Tassell M-TEC.
  • in the Student Life office at the Student Center.
  • the first-floor circulation desk at the library.

To see the full list of projects, click here. When getting involved, don’t forget to share it on social media by using #GRCC100years and #100waystogive on Twitter and Instagram, and “Grand Rapids Community College” on Facebook.

GRCC In the News, 9-29-14

Inside Track: Chef turns his focus to teaching life skills to local youths

Sept. 26, 2014; Grand Rapids Business Journal

The charred remains of Tommy Fitzgerald’s boyhood home have served as an unlikely spark for helping to steer teens lives in a constructive direction and the reason he recently closed his downtown café.

… Kitchen Sage’s six-month after-school mentorship for teens is held inside the Basilica of Saint Adalbert’s kitchen. It includes internships and externships, such as learning to serve as a host, wait tables at a local eatery, or work with social media. Upon completion, the teens can earn a ServSafe Food Handler Certification and potentially a scholarship to Grand Rapids Community College’s culinary program or some other higher learning institute.

Will $50,000 in ArtPrize Artist Seed Grants alter the course of the $560,000 competition?

Sept. 29, 2014; MLive

GRAND RAPIDS, MI — ArtPrize, the world’s largest art prize, has the clout to change lives with its twin $200,000 grand prizes.

… Tracy Snelling, who entered “The Stranger,” a short film about a man who wanders the world, found the opportunity to be in ArtPrize would give him the nudge to complete the project. His work is on view at Grand Rapids Community College’s Collins Art Gallery.

Library love story leads to handmade business

Sept. 28, 2014; MLive

Sometimes handmade business partnerships start in the most unlikely ways.

… “What Marianne is leaving out… is that she basically had never made a terrarium in her life was very inspired and then decided ‘I’m going to start a terrarium business,’ stopped her job and started up Bird and Feather,” explained (Sean) Maginity, a Grand Rapids Community College grad.

Skippers go 1-3 at Raider Invitational

Sept. 28, 2014; The Times Herald (Port Huron)

GRAND RAPIDS — The St. Clair County Community College volleyball team went 1-3 on the weekend at the Grand Rapids CC Raider Invitational.

Unfinished business: Sanderson Jr. picks up where Sr. left off

Sept. 28, 2014; The Times Herald (Port Huron)

DeAngielo Sanderson Sr. is reliving his dream.

… Sanderson Sr. averaged a school record 10.7 yards per carry his junior year while electrifying fans at Memorial Stadium. But he suffered an injury early in his senior season and attended Grand Rapids Community College, where they changed him to a cornerback. He said he rebelled when moved and only lasted one season before returning home.

Grand Rapid Area Chamber of Commerce PAC endorses in GRCC, school board races

Sept. 26, 2014; MLive

GRAND RAPIDS, MI — The Grand Rapids Area Chamber of Commerce Political Action Committee (PAC), the Friends of West Michigan Business, endorsed Friday, Sept. 2, for the first time in the races for the Grand Rapids Board of Education and Grand Rapids Community College Board of Trustees.

Photos from President and Mrs. Carter’s dinner at GRCC

President and Mrs. Carter dined with GRCC faculty, trustees, students and the community at the Heritage restaurant after his presentation at the Diversity Lecture Series.

More than 60 students, faculty and staff came together to pull off the evening, with a nearly one-to-one ratio of food service personnel to guests. The menu included African Braised Goat, Panzanella “Georgia Style” and a Michigan peach tart.

President Carter said that between the service, menu and food selections — and the fact that it was all performed by students — it was an extremely impressive meal, “one that I will always remember!” He reminisced to the guests that it all took him back to when he was 6 years old on his father’s farm because goat was something of comfort food for him.

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GRCC In the News, 9-26-14

West Michigan students close to receiving high school diploma and college degree at same time

Sept. 25, 2014; MLive

WYOMING, MI — For 60 minutes, Wyoming High School seniors discussed economic inequality, wealth and poverty in their Grand Rapids Community College social problems class.

The seniors are on a journey to obtain a high school diploma and Associate of Arts degree through the Middle College program, a partnership between Wyoming Public Schools and GRCC launched three years ago.

All employees must complete active shooter response training

The safety and well-being of our staff and students is of utmost importance. Employees of GRCC must be aware of all institutional policies and adhere to them at all times. A comprehensive list of these policies can be found at: www.grcc.edu/policies.

In addition, it is expected that ALL employees, including Contingency employees, student employees, and contractors on campus attend the “Run. Hide. Fight.” Active Shooter Response Training session within their first 3 months of employment at GRCC.

If you have not yet participated in the Run. Hide. Fight. program, please register to attend one of the sessions scheduled before the end of 2014:

  • Thursday October 30th from 10:30 AM – 12 PM
  • Thursday December 4th from 3-4:30 PM

Online registration is available at http://www.grcc.edu/staffdevelopment/currentlearningopportunitiesregistration or you may contact Staff Development at ext. 3848 if you require assistance.

GRCC In the News, 9-25-14

Former President Jimmy Carter On Gay Rights: Jesus Christ Never Discriminated Against Anyone

Sept. 24, 2014; huffingtonpost.com

A packed college auditorium roared with applause when former President Jimmy Carter took a stand for gay rights.

When asked about his views on human rights and the LGBT community, Carter schooled the crowd at Michigan’s Grand Rapids Community College with some of his Christian theology.

Seasoned chemist on the staff at Grayling High School

Sept. 24, 2014 Crawford County Avalanche

As a chemist who reached commercial success at the top of his field, Dr. Greg Schmidt could have punched his ticket to anywhere in the world to take a step up the career ladder, but there is no other place he’d rather be than in high school.

… Schmidt served as adjunct professor at Grand Rapids Community College, where he learned the gap between what students are taught in high school and what they are expected to know in college is huge for various reasons.

Five local galleries showcase ArtPrize entries

Sept. 24, 2014; therapidian.org

With over 174 venues participating in ArtPrize this year, five of them exist as exhibiting galleries year round within the ArtPrize boundaries.

… GRCC Collins Art Gallery (143 Bostwick N.E.) has been a venue since the first ArtPrize and is hosting seven ArtPrize entries this year encompassing mixed media pieces, video, surrealist and archival photography, paintings, ceramics and pottery.

School district surveying community about superintendent, district

Sept. 24, 2014; MLive

PLAINFIELD TOWNSHIP, MI – Northview Public Schools is surveying district residents on the performance of Superintendent Mike Paskewicz.

… The annual survey announced Tuesday, Sept. 23, will remain open for approximately three weeks. Results of the survey will be shared in December 2014. Paskewicz, hired in July 2009, is a candidate for the Grand Rapids Community College Board of Trustees but intends to remain superintendent if elected on Nov. 4.

Learn about health-care programs in October

You can learn about GRCC’s health-care programs and get your questions answered at an information session 4 p.m. October 13 at Tassell M-TEC.

Health Certification Programs that will be covered in this information session are:

  • Medical Assistant
  • Personal Trainer
  • Pharmacy Technician
  • Phlebotomy

All information sessions are free, and you are under no obligation to enroll in a course when you attend these sessions. To register, click here.