Spring 2014Past Issues
Wider Horizons cited for excellence in magazine publishing - Lethbridge College’s magazine, Wider Horizons, received a bronze award Feb.
Ashcroft Master Builder and Galko Master Builder, along with their building teams, announced a $231,084 donation to Lethbridge College as part of The College Home project in March.
2012 - Lori Patterson, Central Sterile Processing - Lori sent the college a Facebook update saying she found a full-time job in Edmonton less than two months after her graduation and that she is now
Lethbridge College students and alumni are cooking up some pretty creative culinary concoctions in downtown Lethbridge.
Maureen Perlich says the Perlich family has been connected to Lethbridge College since the late 1960s when her father, Joe, was on the Board of Governors.
Every spring, as Lethbridge College grads prepare to move from the campus to their new careers, they have inspiring examples to emulate.
STEPPING AWAY FROM THE PODIUM: Flexibility and freedom in 21st Century Classrooms at Lethbridge College let instructors and students shape space to suit their needs
Four students huddle around the small whiteboard attached to the end of their shared table.
Editor's note: This is a copy of the journal that Lethbridge College student Constance Day Chief kept during her time in Peru building a greenhouse in the summer of 2013.
BUILDING MORE THAN A GREENHOUSE: Lethbridge College students make connections, build community in summer trip to Peru
They felt like they were walking uphill everywhere they went.
It’s late October, and three friends from Environmental Sciences, Dave Haight (Renewable Resource Management 2005, Fish and Wildlife Technology 2006), lab coordinator, Terry Kowalchuk, chair, and Da
Lethbridge and southern Alberta are great places to find local products, such as savory cheeses, fresh, full-bodied yogurts, seasonal fruits and vegetables and succulent, sustainably-raised meat.
Cinda Chavich’s second cookbook, High Plains: The Joy of Alberta Cuisine, received more awards than she could have hoped for, including being named the best cookbook in Canada in 2002 – but it also shed light on a growing problem.
Lethbridge College Business Administration student Abdul Raqeeb discusses the food of his hometown as passionately as he talks about Indian politics and the economic situation of countries around the world.
For the dal - 1 cup yellow, red, or a mix of lentils - 4 roughly chopped small green chilis - 1 roughly chopped medium tomato - 1 teaspoon finely chopped garlic - 1 teaspoon finely grated ginger - 1 t
And the meat is the bonus: Lethbridge College instructors share motivation behind lifelong love of hunting
Kerry Edwards (Renewable Resource Management 1983) and Terry Kowalchuk, both instructors in Lethbridge College’s School of Environmental Sciences, know each other well from academic seasons as well as from hunting seasons.
Recipe by Don Morrison, reprinted with permission from the fall 2004 Delta Waterfowl magazine.
“You’ve been chopped.
Pulled pork - 8 pounds pork shoulder - ¼ cup smoked paprika - ½ cup kosher salt - ¼ cup brown sugar - 3 tablespoons garlic powder - 1 tablespoon mustard powder - 1 tablespoon Cayenne - 1 tablespoon
Sue B. was a woman who posted on a cooking forum about a chocolate cake recipe she liked but was having trouble with.
Tales from the kitchen: Jennifer Davis, an instructor at Lethbridge College, writes about why she loves cooking
I have always loved cooking, especially baking.
2 cups rotini, macaroni or any short pasta - 2 tablespoons butter - 1 cup milk - ¼ cup heavy cream - 4 tablespoons butter - 2 tablespoons flour - 1 tablespoons whole grain mustard - 1 tablespoons Wor
Dude, where’s your restaurant? College culinary grad starts successful pop-up restaurant in Victoria
One night, Chef Cam Picyk’s menu at his Diyu Underground restaurant in Victoria might include a main dish of bison with beet, blackberry, juniper and cocoa.
There’s a lot of love for food in southern Alberta.
A group of well-versed beer makers prepares to sample the next round of homebrew, a strong ale.
Aquaponics 101: A basic introduction to the recirculating growing systems that can efficiently and safely produce fish and plants year-round
The aquaponics process is pretty simple: Fish need water.
WORMS AT WORK: Vermicomposting takes ‘green waste’ from college kitchens and turns it into nourishing fertilizer for plants, soils and more
Apparently, all it takes to keep worms happy is coffee – and other snacks like vegetables, sawdust, egg cartons and cardboard.
A FISH (AND VEGETABLE) TALE: College’s aquaponics researcher exchanges tropical winds for Chinooks in search of innovative answers to pressing food production questions
While Charlie Shultz has been influencing the development of aquaponics in Alberta for more than 15 years, he just arrived in the province, and at Lethbridge College, in 2013.