Oct. 22, 2019; schoolnewsnetwork.org (Kent Intermediate School District)
The clock ticked down from an hour and 30 minutes as culinary students crafted pasta dishes using required ingredients saffron, salt cod and broccoli rabe. Earlier that morning, they had another 90-minute deadline to turn pumpkin, delicata squash, goat cheese and speck into appetizers.
In a busy Grand Rapids Community College Secchia Institute for Culinary Arts kitchen, two-person teams of students from GRCC, Mexico, Canada and Scotland put their own unique twists and flavors on gourmet plates of pasta, creating tortellini filled with salt cod in a veracruzana sauce; poached salted cod infused with saffron accompanied by wilted broccoli rabe; and other wonders of gastronomy.
Oct. 22, 2019; El Vocero
EAST GRAND RAPIDS, MICHIGAN (EVH).- Grand Rapids Community College (GRCC) advirtió sobre un hombre que estuvo intentando estafar a los residentes de esta ciudad, bajo el argumento de que estaba recaudando dinero para dicha entidad.
(GRCC warns about scammer. EAST GRAND RAPIDS, MICHIGAN (EVH) .- Grand Rapids Community College (GRCC) warned of a man who was trying to defraud the residents of this city, on the grounds that he was raising money for that entity.)
Oct. 22, 2019; The Lanthorn (Grand Valley State University student newspaper)
… GV students participate in Make a Difference Day
On Saturday, Oct. 12, more than 250 students from both GVSU and Grand Rapids Community College volunteered for Make a Difference Day. Sponsored by GVSU’s Community Service Learning Center, Make a Difference Day has been held for more than 20 years, allowing students to volunteer with the local community.