The Wider Horizons team extends its best wishes to the Class of 2023, and knows you are ready for what happens next! Here’s a snapshot of a few of the newest grads, and their memories of the people, places and experiences that mattered to them.
READY TO CELEBRATE OUR GREAT GRADS
The Wider Horizons team extends its best wishes to the Class of 2023, and knows you are ready for what happens next! Here’s a snapshot of a few of the newest grads, and their memories of the people, places and experiences that mattered to them.
Nathalie Bell
Program: Massage Therapy
Hometown: Lethbridge now, but I grew up in Nanaimo.
Great LC memory: When the pandemic reared its ugly head, my family fell on hard times. I lost my father-in-law and then my stepdad in a matter of two weeks. The support that I received from my instructors, my fellow students and Wellness Services was beyond what I had ever expected. All these outlets got me and my family through our grief and kept me on this amazing path that I am on.
Tyler Holt
Program: Architectural Animation Technology
Hometown: Raymond
Greatest LC Memory: I will always cherish the community that I was able to be a part of. The Open Houses that I attended will always stay with me as the environment around the college during those days was so vibrant and exciting. It was such an honour to represent the college and talk with future students about my time in the program thus far. The faculty in the School of Spatial Design Technologies are also so amazing and I cannot give them enough praise for the experiences they created for me and the rest of my cohort. I will forever be grateful for everything they’ve done for me during my time at Lethbridge College. Tyler will receive the Governor General’s Medal for academic excellence at the Spring 2023 Convocation.
Danielle Zazula
Program: Agriculture Sciences – Animal Science
Hometown: Lumsden, Sask.
One great LC memory: I loved going out to the feedlots or bringing my lambs to school, but my favourite memory is the day my whole class got to go to the Corn Maze. Pitching corn cobs at each other may not have been part of our assignment, but we definitely learned how hard our classmates could throw! The past two years have taught me much more than that, however, and I have been blessed with amazing people who have shared their immense knowledge, unique experiences and genuine friendship with me.
Sara Thomas
Program: Educational Assistant
Hometown: Camrose, AB
Great LC memory: Getting to know classmates through discussion assignments and Zoom meetings
As part of this food-focused issue of Wider Horizons, Sara Thomas shared her modified version of this recipe from Janet and Greta Podleski’s Loony Spoons cookbook. She says “Raisins? Peanut butter? What kind of recipe is this? A life-changing recipe. Trust me. This recipe has been slightly adapted from the original: I don’t measure the peanut butter and more than one sweet potato is too many.”
INGREDIENTS:
- 2 tbsp. ............................ olive oil
- 1 c. ................................ chopped onions
- ½ c. each .......................... diced celery and chopped green pepper
- 1 tsp. ............................ minced garlic
- 2 tsp. ............................... ginger
- 1 tsp. each ....................... ground cumin, curry powder, chili powder, and coriander
- 3 c. .................................. vegetable broth
- 1 .................................... large sweet potato, peeled and cubed
- 1 ..................................... 19oz can diced tomatoes, drained
- 1 ..................................... 19oz can chickpeas, rinsed and drained
- 1 tbsp. .............................. lemon juice
- ½ tsp. ............................... salt
- ¼ tsp. ............................... black pepper
- ½ c. ................................ coconut milk
- ¼ c. ................................ raisins (optional but just a few in each bowl is highly recommended)
- 2 ..................................... spoonfuls of peanut or almond butter
- To taste ............................ cilantro
METHOD
- Heat olive oil in a large pot. Add onion, celery, bell pepper and garlic. Sauté for three minutes until vegetables are tender. Add the spices and mix until vegetables are coated.
- Add remaining ingredients except the coconut milk, raisins, peanut/almond butter and cilantro. Bring to a boil. Reduce heat to simmer, and cook, covered, for 20 minutes, until the sweet potatoes are tender.
- Add the peanut or almond butter, coconut milk and cilantro, and stir in until the butter melts. Serve. Add the raisins to individual servings as desired. Enjoy!
