The 13th annual Potters’ Market will take place at St. Clair County Community College Nov. 13 – 15 2015. On Nov. 13 the market will open at 3 pm and go until 7 pm. Nov. 14 -15 the market will open at noon and go until 4 pm. The event takes place in the M-Tec building. The market features pieces made by SC4 students, faculty and guest potters. The art work featured are hand and pottery wheel made pieces. Admission is free, and 15% of the net proceeds go to the arts of SC4.
A display for St. Clair County Community College students who participated in the Deck Art competition will take place Nov 13, 2015 through Jan 21, 2016. The artwork from the competition will be held in the Fine Arts Gallery at SC4, it will be open from 8 am until 4:30 pm. The event is free, with the opportunity to purchase one or more of the decks at the reception and auction held on Jan 21 at 5 pm until 6:30 pm. All proceeds will go to the arts of SC4.
The Jimmy Blues Band with vocalist Joan Crawford will perform a free concert series at St. Clair County Community College Nov. 12 at noon and 7 pm in the Fine Arts Theater. The noon concert will feature different performers than the night concert. The noon concert will feature both Joan Crawford and Jim David on piano. The night concert will feature a quartet along with the Jimmy Blues Band. Both will have original and improvised music performed by the musicians. Admission is free to both shows.
SC4 will offer more Noon and Night concerts throughout the Fall and Winter semesters. Different musical styles will be offered at each concert. More information on the Noon and Night concert series can be found at sc4.edu/arts.
SC4 Business Club’s bake sale supports MS
The Staff Writer
The sweet smell of cookies in the oven, the tender and tangy flavor of an apple crisp, the twenty different colors of frosting smeared across a chocolate cake; baked goods surround us, and if I do say so myself, they make life significantly more enjoyable. What if baked goods provided more than a delightful taste, though? What if they could positively impact lives and change futures?
The Business Club here at SC4 has made this possible. For two days, Oct. 28 & 29, the club sponsored and staffed a bake sale in the lobby of the Main Building.
The purpose of this sale was to raise funds that would support the fight against Multiple Sclerosis (MS). The National Multiple Sclerosis Society website defines MS as “an unpredictable, often disabling disease of the central nervous system that disrupts the flow of information within the brain, and between the brain and body.”
Justin Comer of the Business Club explained their reason for supporting this cause: “A few people in the club have friends and family who have MS, so we did it in honor of them.”
The display tables were chock-full of baked goods ranging from ordinary to exotic, a variety sure to please even the most picky dessert eaters. Between the donuts and brownies, one could encounter lime and orange popcorn, caramel apple cookies, and ghost-themed Nutter Butters. All of the sale’s baked goods were donated by Business Club members and faculty.
“The smiles of people have been unbelievable,” said Business Club member Justin Woolman.
According to Woolman, the sale was very successful. In addition to ordinary traffic, two classes came to the sale. Over $300 was earned in the first day alone!
“I personally want to thank this guy,” said Woolman, speaking of one person in particular who made an extremely generous donation. Their final customer of day one donated $100, only asking for a single cookie in return. “Must have been one heck of a cookie!” laughed Woolman.
And as for the end result? According to Justin Comer, 50 percent of proceeds were to be donated directly to the Michigan Chapter of the National Multiple Sclerosis Society, while the other 50 percent would be put back into club funding to support future charity fundraisers on campus. All leftover baked goods would be donated to Mid City Nutrition at the culmination of the sale.
“The smiles of people have been unbelievable!” Woolman said as he wore his own smile.
For more information on Multiple Sclerosis and its effects, as well as how you can involve yourself in the fight against it, visit www.nationalmssociety.org.
This year’s Red Carpet Affair raises $48,190
Clean black tablecloths, red roses, white roses, jazz music, and food vendors adorned the Red Carpet Affair on Saturday, Nov. 7.
This year’s theme of the Red Carpet Affair was Black and White on the Red Carpet. The college’s fundraising campaign was for raising money to purchase new technology for our nursing, allied health students and medical community training; which includes purchasing a birthing simulator, and newborn infant simulator.
According to Jody Skonieczny, the new simulation lab will be a partnership with McLaren Port Huron.
New to the program this year were a couple of award presentations such as the Martin E. Weiss Distinguished Service, the Alumni of the Year, and the Red Carpet Affair Marquee Award.
The Awards were presented to the following:
– Martin E. Weiss Distinguished Service: Martin E. Weiss
– Alumni of the Year: Harold Burns
– Red Carpet Affair Marquee: Lynches Irish Tavern
“It’s a wonderful opportunity to support our community college… we want to support the foundation that supports students and the community,” explained Jennifer Kusch, an attendee of the event.
The way this event raises money for the designated program is through ticket prices, donations, raffled jewelry, and auctioned items the night of the event.
This year the event alone raised $48,190. Although, this year’s Red Carpet Affair started the fundraising early bringing the total up to $99,190.
According to Dr. Kevin Pollock, the Red Carpet Affair has been held annually for 13 years and has raised over $500,000 dollars so far.
“If you ever have an opportunity to be involved in the red carpet affair I highly recommend going for it. I had just as much fun serving the guests as they did, if not more,” exclaimed Justin Comer, 24, Business Club President and volunteer at the event.
“Mighty Marysville” Power Plant now collapsed
Nick “Chico” Hernandez
On Nov. 7, the former DTE owned Marysville Power Plant collapsed in a great wall of dust and brick. The blast was heard all across Marysville, while the dust covered the river. Eight seconds, and the Plant was no more.
In 2011, the “Mighty Marysville” Power Plant was formally retired. On May 23, 2014 the Commercial Development Company (CDC) of St. Louis, Missouri bought the Plant and began tearing the Plant apart from the inside.
The Plant was not always there. In 1690, it was a lumber mill. In the late 1800s, the mill was demolished to make room for the Plant. In 1922, the Plant became fully operational and began generating electricity. At the height of the Plant’s life, it employed around 300 people.
According to the website for CDC the current plans for the property is to open a “100-room hotel, retail/office, restaurants, and marina with pedestrian walkways.”
Mary Chiveh, 42 from Marysville, said, “The explosion scared the heck out of my dogs, but it didn’t frighten me. I’ll miss that giant eyesore.”
Dan Mitchall, 47 and from St. Clair, woke up early to see the demolition, “It was a sight to see. Lots of history in that building and, poof! All gone. Out with the old and in with the new, right?”
The holidays are around the corner, and many people are already planning their New Year’s resolution to lose the weight they will gain this season. Think about a different resolution and begin or continue healthy eating habits now. What a person eats or, more importantly, does not eat, is an important part of being healthy. Visit www.heart.org, the American Heart Association website.
Eating healthy during the holidays can be a challenge. Holiday traditions are all about family, festivities, fun, food, and… fat. Fat? Yes. Many family holiday celebrations center on foods that are full of fat; turkey with mashed potatoes and gravy, or butter, and do not forget the stuffing; traditional fried-in-oil foods like latkes and doughnuts; lasagna, ham, sausages, and cheesy potatoes; and to finish it all off, pies loaded with whipped cream.
The picture is clear, and those are just a few examples of holiday food staples. So, how does one enjoy the food during holiday celebrations and family dinners and still manage to eat healthy?
Here are a few ideas:
– Substitute the butter in spreads, cooking and baking recipes with olive oil, avocadoes, Greek yogurt, applesauce, almond butter, and pumpkin puree
– Arrange a bowl of fresh fruits
– Drink water before and after the main meal
– Steam fresh vegetables (sweet potatoes are delicious in the skin, and are quick and easy in the microwave) instead of heating canned ones
– Use herbs, spices and vinaigrettes for flavoring instead of gravy and mayonnaise
– Take smaller portions
– Split dessert in half and share
– Leave the table after the meal
And for a few healthier recipes:
Sweet and Spicy Snack Mix
2 cans (15 ounces each) garbanzos, rinsed, drained and patted dry
2 cups wheat squares cereal
1 cup dried pineapple chunks
1 cup raisins
2 tablespoons honey
2 tablespoons Worcestershire sauce
1 teaspoon garlic powder
1/2 teaspoon chili powder
Heat the oven to 350 F. Lightly coat a 15 1/2-inch-by-10 1/2-inch baking sheet with butter-flavored cooking spray.
Generously spray a heavy skillet with butter-flavored cooking spray. Add garbanzos to the skillet and cook over medium heat, stirring frequently until the beans begin to brown, about 10 minutes. Transfer garbanzos to the prepared baking sheet. Spray the beans lightly with cooking spray. Bake, stirring frequently, until the beans are crisp, about 20 minutes.
Lightly coat a roasting pan with butter-flavored cooking spray. Measure the cereal, pineapple and raisins into the pan. Add roasted garbanzos. Stir to mix evenly.
In a large glass measuring cup combine honey, Worcestershire sauce and spices. Stir to mix evenly. Pour the mixture over the snack mix and toss gently. Spray mixture again with cooking spray. Bake for about 10 to 15 minutes, stirring occasionally to keep the mixture from burning.
Remove from oven and let cool. Store in an airtight container.
Herb-Rubbed Turkey with Au Jus
For the rub:
2 teaspoons dried sage
1 tablespoon dried thyme
2 tablespoons chopped fresh parsley
1 whole turkey (about 15 pounds), thawed
1 tablespoon olive oil
1/2 cup water
For the au jus:
2 teaspoons dried sage
1 tablespoon dried thyme
2 tablespoons chopped fresh parsley
2 tablespoons honey
1/2 cup apple juice
1 cup defatted pan drippings
Preheat the oven to 325 F.
In a small bowl, combine the sage, thyme and parsley to make the rub. Mix well and set aside.
Remove the neck and giblets from the turkey and discard. Rinse the turkey inside and out with cool water. Pat dry with paper towels.
Starting at the neck area, insert fingers or a spoon between the layer of skin and meat to gently loosen the skin. Place the turkey breast-side up on a rack in a roasting pan. Add about 1 tablespoon of the herb mixture under the skin of each breast. Rub the outside of the turkey with the olive oil. Rub the remaining herb mixture over the outside of the bird.
Loosely tie the legs together. Place into the middle of the oven.
After about 1 1/2 hours, cover the turkey with a tent of foil to prevent overcooking. Check the doneness after the bird has roasted about 3 to 3 1/2 hours. The turkey is done when the thigh is pierced deeply and juices run clear (180 to 185 F) or when the breast muscle reaches 170 to 175 F.
Remove the turkey from the oven. Let it stand about 20 minutes to allow juices to settle in the meat. Deglaze the pan by adding 1/2 cup water. Stir to scrape up the browned bits. Pour pan drippings into a gravy separator. Reserve 1 cup of defatted pan drippings for the au jus.
To make the au jus, combine the sage, thyme, parsley, honey and apple juice in a saucepan. Simmer over medium heat until reduced by half. Add the defatted pan drippings and bring to a low boil, stirring often.
Carve the turkey and drizzle turkey slices with the herbed au jus. Serve immediately.
Vegetable side dish:
Brussels Sprouts with Shallot and Lemon
1 tablespoon extra-virgin olive oil
3 shallots, thinly sliced
1/8 teaspoon salt
1 pound Brussels sprouts, trimmed and cut into quarters
1/2 cup low-sodium vegetable stock or broth
1/4 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
1/4 teaspoon freshly ground black pepper
In a large, nonstick frying pan, heat 2 teaspoons of the olive oil over medium heat. Add the shallots and sauté until soft and lightly golden, about 6 minutes. Stir in the 1/8 teaspoon salt. Transfer to a bowl and set aside.
In the same frying pan, heat the remaining 1 teaspoon olive oil over medium heat. Add the Brussels sprouts and sauté until they begin to brown, 3 to 4 minutes. Add the vegetable stock and bring to a simmer. Cook, uncovered, until the Brussels sprouts are tender, 5 to 6 minutes. Return the shallots to the pan. Stir in the lemon zest and juice, and the pepper. Serve immediately.
Warm Chocolate Soufflé
1/2 cup unsweetened cocoa powder
6 tablespoons hot water
1 tablespoon unsalted butter
1 tablespoon canola oil
3 tablespoons all-purpose (plain) flour
1 tablespoon ground hazelnuts (filberts) or almonds
1/4 teaspoon ground cinnamon
3 tablespoons firmly packed dark brown sugar
2 tablespoons honey
1/8 teaspoon salt
3/4 cup 1 percent low-fat milk
4 egg whites
3 tablespoons granulated sugar
1 teaspoon confectioners’ (powdered) sugar
1 cup raspberries
Preheat the oven to 375 F. Lightly coat six 1-cup individual soufflé dishes or ramekins with cooking spray or coat a 6-cup soufflé dish with the spray.
In a small bowl, combine the cocoa and hot water, stirring until smooth. Set aside.
In a small, heavy saucepan over medium heat, melt the butter. Add the canola oil and stir to combine. Add the flour, ground hazelnuts and cinnamon and cook for 1 minute, stirring constantly with a whisk. Stir in the brown sugar, honey and salt. Gradually add the milk and cook, stirring constantly, until thickened, about 3 minutes. Remove from the heat and stir into the cocoa mixture. Let cool slightly.
In a large, thoroughly cleaned bowl, using an electric mixer on high speed, beat the egg whites until foamy. Add the granulated sugar 1 tablespoon at a time and beat until stiff peaks form. Then fold the remaining egg whites into the cocoa mixture. Mixing gently, only using a rubber spatula, gently fold 1/3 of the egg whites into the cocoa mixture to lighten until no white streaks remain.
Gently scoop the cocoa egg white mixture into the prepared dishes (or dish). Bake until the soufflé rises above the rim and is set in the center, 15 to 20 minutes for individual soufflés or 40 to 45 minutes for the large soufflé. Cool the soufflés on a wire rack for 10 to 15 minutes. Using a fine-mesh sieve, dust the top with the confectioners’ sugar. Garnish with raspberries and serve immediately.
Recipes courtesy of mayoclinic.org.
Remember to exercise: take in the beautiful colors of nature during a walk after dinner, or if the weather does not cooperate, join the kids in a dance on the gaming system. Start a new tradition; not only does it set a good example for the family, but it will help ensure being around for more holidays to come.
Preventing blood cancer
Did you know that according to the Leukemia & Lymphoma Society approximately every three minutes someone in the United States is diagnosed with a blood cancer and approximately every nine minutes someone in the U.S. dies from a blood cancer? Leukemia, lymphoma, myeloma, and myelodysplastic syndromes are all types of blood cancers that can affect anyone and at any age.
During the holiday season many people think about how thankful they are for their friends and family. Imagine if one of your loved ones was facing a cancer diagnosis. Wouldn’t you do anything you could to help? According to deletebloodcancer.org, only 30% of patients are able to find a compatible bone marrow donor in their family. That means that it takes strangers like you and me to be willing to become a donor.
Registering as a donor is easy and can be done from your home for free. One, simply register online at deletebloodcancer.org. Then, swab at home and return them. Finally, you will be put on a list of donors to be contacted when you are needed.
Keep in mind that there are some eligibility requirements:
– Be between ages 18 and 55
– Be in good general health
– Weigh more than 110 pounds but not exceed BMI 40
– Cannot have the following health conditions: Heart surgery, heart disease, or stroke; HIV positive or have AIDS; hepatitis B or C; kidney or liver disease; chronic or severe neck or back problems; epilepsy or have had a seizure within one year; history of blood clotting or bleeding disorders; history of cancer (some are acceptable).
If you are a match for a patient you will be contacted to donate in one of two ways, peripheral blood stem cell (PBSC) or bone marrow donation.
The PBSC is used 75% of the time; it is a non-surgical, outpatient procedure that collects blood stem cells via the bloodstream. This procedure takes about four to eight hours on one to two consecutive days. There is a series of daily injections for four days before the collection. Some side effects for the donor include headaches, or bone or muscle aches as a result of the injections. Side effects subside shortly after collection.
The other method is the bone marrow donation and is a one to two hour surgical procedure performed under anesthesia where marrow cells are collected from the back of your pelvic bone using a syringe. Some side effects for the donor include some discomfort in the lower back and some effects of the anesthesia, such as nausea, sore throat or light headedness.
Many people feel helpless when they know someone with a cancer diagnosis, but becoming a marrow donor can allow you to take part in extending someone’s life. Talk to your friends and family about becoming donors too. Being a donor could be a holiday gift for someone that does not cost the giver, but means life to the recipient.
Visit deletebloodcancer.org to become a donor and be a part of deleting blood cancer. For more information visit: http://www.deletebloodcancer.org/en/register or http://www.lls.org/.
New Trivium album review
This fall has been very eventful from the political debates to the Starbucks Christmas fiasco. One thing went unnoticed to most people. An American heavy metal band release their seventh album, for two years Trivium worked the most anticipated album fans have been waiting for.
From leaked tracks from the band themselves the band final release their newest album “Silence in the Snow,” a melodic masterpiece truly we cannot get enough of it. Oh the catchy riffs can stay in your head for days on end, and the clean vocals. No screaming, beautiful clean vocals, a first for Trivium.
Even someone who listens to anything such as Imagine Dragons or Fall Out Boy could like this album. Ferris State student Amy Salaski says, “This is heavy metal? I could listen this all day.”
An album of radio friendly songs but also hard rock’n’roll at the same time is miracle bestowed by the gods. If you’re worried about cost, don’t worry the album costs $17.99 for a hard copy and $11.99 on iTunes, buy it and enjoy this wonderful masterpiece of music.
Why fans are ruining any hope for good minority characters
Representation of minorities are important in media, but it’s time to realize we’re doing it wrong.
And getting too excited about it.
I guess this coming from a straight, white, woman that grew up with a lot of good role models in media (Wonder Woman, Sailor Moon, etc.) probably makes this seem laughable that I somehow know how minorities would like to represented.
But as a writer and a consumer of media, you should all be ashamed of how you’re being represented.
From the extreme stereotypes of gay men in “Glee” to the disgusting lack of any asexual characters, Hollywood seems to think if we just shove a character in randomly and put a label on them, they are set for the next six seasons.
Or worse, the changing a character from straight to gay because it’s easier then writing a whole new character and somehow make the story still work.
You know, you could write a character, and just sort of mention that they are gay or transgender and move on with life and not make a big deal about it.
Because if that’s how straight characters are written, can’t you just do it that way with everyone else?
I guess this leads to other minorities such as persons-of-color, or just women in general.
The current (and most annoying, in my opinion) stereotype of women is the “tough or girly” thing where either the girl has to be surprisingly strong and tough compared to the men she interacts with or she has to be girly and needs to be saved by the others.
Why not “I need to survive so I just do it,” or “I’m normal, but I just so happen to have an interesting plot spark something that makes me grow as a person?”
And for POCs? I’m sorry, but not every black man needs to either be super tough or a teddy bear. Why can’t we have a middle ground? Same with anyone with an Asian background; they’re either super smart or lame and nerdy, no “I just so happen to be Asian.”
Writing minorities isn’t hard to do. Really. Just stop making them a flat character just to bait newcomers to shows or movies or books or whatever. Writing characters with different gender identities and sexual preferences isn’t hard either. Just don’t bring it up when it has nothing to do with the plot. Be subtle and tactful. You’d be shocked how much more interesting the character is in the long run.