GRCC In the News, 5-14-20

Easy Canning Recipes to Perfect at Home

May 13, 2020; Departures

I’ve never had any interest in canning until I called preservation guru Diane Devereaux. And yet, a mere five minutes into our conversation, before we’ve even scratched the canning recipe surface, I’m floored that I haven’t been using my Ball jars for canning all these years. There’s a joke about dropping the Ball to be had here—I’m sure of it.

… A graduate of the Secchia Institute for Culinary Education in Grand Rapids, Michigan, (Diane) Devereaux has been canning since she was 13 and now has an active international following, thanks in large part to her mathematic ability to can just about anything, including the gourmand likes of Julia Child’s Boeuf Bourguignon.

Raider Salute for Ed Walker

A Raider Salute from Brian Daily:

I’d like to give a shout out to Ed Walker from IT for putting together the Student Virtual Lab in less than a moment’s notice! Since the COVID-19 off-campus transition, I have helped several students in BA145 and BA160 who use MacBooks access the Student Virtual Lab.  A couple of these students mentioned they were considering dropping these courses prior to learning about this resource! These students stuck with it and were successful!