A Student Publication of Lorain County Community College

College combats food wastefulness

Zach Srnis Special Correspondent Food waste is food that goes uneaten and is discarded. Roughly 40 percent of all food in the United States never makes it to a plate before it is tossed, according to a Feb. 2015 article…

Ex-inmates face education struggles

Kristin Hohman Editor-in-Chief Formerly incarcerated inmates face many obstacles in completing secondary education. Yet LCCC give them a second chance. A student’s education can be a pathway to new experiences and opportunities. Yet for those seeking secondary education, a criminal…

Career exam offers students options

Robin Sukel

JRNM 151 Student

The Society of Women Engineers have collaborated with the US Army Offers to create a new career exploration program. The Armed Services Vocational Battery-Center Exploration Program Exam, ASVAB-CEP, is designed to help the student discover a suitable career path.

The exam will be held on March 9 at 8:30 a.m. The ultimate goal for the program is to help undecided students declare a major. It can help assess academic ability and predicts success in a wide variety of occupations.

This exam can also help students enlist in the military, as it is used to find jobs that students may qualify for. Many subjects are discussed on the exam, including general questions, science, arithmetic reasoning, word knowledge, paragraph comprehension, mathematics knowledge, auto and shop information, and mechanical comprehension.

“There will be many general questions,” said Ramona Anand, the faculty adviser for the Society of Women Engineers.

This is the first time that this test is available to LCCC students.

“This test is good for any student who is struggling with deciding a major,” said Anand.

This will be “a step to extend a helping hand to students,” and that “this step is for the college as a whole, not just engineers,” according to Anand.

The exam is free of charge and it will be conducted in the Nord Advanced Technologies building in room 142. Students are urged to bring an ID to verify that they are 16 or older and a pencil to complete the exam.

Interested students should register by Feb. 24. Please contact Ramona Anand at ranand@lorainccc.edu or call 440-366-4930. Contact Luke Jamison for any questions at luke.a.jamison.mil@mail.mil or call 440-222-9400.

LCCC theater department presents “Exit The Body”

Troy Swiderski

JRNM 151 Student

The Stocker Arts Center allows a motley group of performers to feel liberated and welcomed to a community.

The theater’s next production will be “Exit The Body” by Fred Carmichael, and runs April 27-29 at 8:00 p.m.

Jeremy Benjamin, LCCC’s Director of Theater, chooses plays that benefits the student body. He likes the performers to act in a broad range of plays that they wouldn’t normally get the opportunity to participate in. The plays help the performers get exposed to the history of theater. Confidence increases and friendships are created through the artform and when a student is chosen for a part, their shyness is disappears. The plays are fun, but are still hard work and the actors need to practice and learn their craft, said Benjamin.

At times, LCCC students may be recruited by members of other theater productions. This would give students an opportunity gain experience off campus. Many former students have gone off to work in professional productions, whether that is film or theater.

The plays are usually performed at the Stocker Arts Center but students got to perform “Blooms of Steel,” a play by a local playwright, at the Lorain Palace when the Lorain Historical Society wanted to work with LCCC.

Benjamin has been at LCCC for nearly 27 years.

“I can’t think of anything I would do more,” said Benjamin, who added that he enjoys forming new relationships with students and keeps in touch with them once they leave LCCC.

Tickets can be purchased online, through the Stocker Center box office, or by phone (440) 366-4040. They are $9 for adults and $8 for Seniors, LCCC Faculty and Staff, LCCC students, and children 18 and under.

Organizations bring addiction awareness

Logan Mencke

Staff Writer

As the opioid epidemic continues to devastate families across the nation, organizations on campus the campus of Lorain County Community College have assembled an event to display how addiction has impacted people.

A joint effort between the Caring Advocates for Recovery Education (CARE) Center and the Students in Recovery (SIR) club have put together a raffle to bring more attention to the harm brought on by addiction.  With February being healthy hearts month, the raffle puts a spin on that theme and asks students ‘How has addiction hurt your heart?’  Students, faculty, and community members who would like to participate in the raffle are given a heart-shaped piece of construction paper to write down their experience with addiction; either their own personal experience or someone they know and how it has negatively affected them.  

The hearts will be used to fill a board at the CARE Center and the students will be entered into a drawing to win a Kindle Fire.  The drawing will be held on Feb. 28.

In addition to raising awareness about addiction, the SIR club offers different kinds of opportunities for those suffering from addiction or for anyone who wants to make a positive change.  

“It’s for students to get together who want to do something on campus in a sober environment,” said Charlene Dellipoala, the SIR club secretary.  Because many students on campus like to attend places where they can drink alcohol, this organization provides students with addiction issues a place where they won’t be tempted.  

Regarding the issue of alcohol consumption, the SIR club is collaborating with Sober Seventeenth for a St. Patrick’s day event; a holiday well-known for it’s heavy drinking. “We [SIR club] were looking for something going on for March 17,  because that’s typically a high-drinking night, and we wanted an activity for students that didn’t involve alcohol,” said Dellipoala.  

Sober Seventeenth is a non-profit organization that is dedicated to promoting health and safety in the community, supporting addicts who are in recovery, and countering the drunken Irish stereotype.

LCCC President Dr. Ballinger and the college will be sponsoring a table at the Sober Seventeenth event and has offered the Care Center eight tickets to represent the college.   The event will be an alcohol free celebration to honor traditional Irish heritage by featuring Irish music and dance.  

The SIR club will be holding meetings on the first Monday of each month at 3:00 p.m. and the last Wednesday of each month at noon for the rest of spring semester.  The meetings will be held in the CARE Center conference room located in BU 113K and are open to anyone who would like to learn more about addiction and who wishes to help those suffering.


Staff council contributes to LCCC and the community

Submitted photo
The Staff Council at Lorain County Community College volunteered to repaint a gazebo on Bainbridge Rd. in North Ridgeville during the fall of 2016.

Rebecca Marion

Managing Editor

The Staff Counsel at Lorain County Community College works behind the scenes looking to enrich the lives of the community and better the campus environment with little regard in receiving accolades for their good work.  The Staff Counsel was founded in Sept of 1992 after a campus community survey ascertained that the staff at LCCC felt the least involved when it came to making decisions concerning the campus. In an effort to remedy the situation, interested staff members and the college administration worked in tandem to create a body of staff representatives at LCCC, establishing The Staff Counsel (SC).

Seeking to support the SC is the Staff Council Executive Committee (SCEC) comprised of elected staff who speak on behalf of LCCCs staff at large. “A lot of times people will think of the word advocating in a negative connotation and it really isn’t, it’s to continue to uplift all aspects of the college,” said the vice president of SCEC, Kionna McIntosh.

As the governing body and voice for the staff the SCEC works with the administration to advocate and improve working conditions. Recently,  they’ve increased tuition reimbursement for staff and are working to enhance other policies and procedures.

One of the SCEC main objectives has been improving communication amongst the staff by creating a podcast to help them stay updated on developments. “For those who might not be able to come to the events, we provided them with what we’re doing currently like what we might have talked about at Operations Counsel,” said McIntosh.

Another goal of the SC is to serve the community by taking part in volunteering for various events like the Thanksgiving dinner held at LCCC and repainting a gazebo in North Ridgeville. “We understand  that we uphold the philosophy of the new president, Dr. Ballinger, which states the community is our middle name,” said McIntosh.  “It’s important that if we are representatives that we also take it outside of our walls and show and set examples.”

Keeping with the tradition of good work, the SC has causal “Talk to me Tuesday” in CC 115 from 10-11 AM on the first Tuesday of every month. The venue is open to staff who may have quandaries. “There’s always a case of anonymity, so when people come to us with concerns that they don’t want their name attached to those concerns, we are very respectful of that when we take it forward to our administration,” said Janice Lapina, the president of SCEC.

If any member of the LCCC staff is interested in joining or has any concerns pertaining to the staff counsel, they are welcomed to contact Janice Lapina at (440) 366-7521, or Kionna McIntosh at (440) 366-4192.


Grounds crew readies for winter

By Zach Srnis
Special Correspondent

Living in Northeast Ohio brings snow, ice and frigid temperatures, making it difficult for commuters to travel. Lorain County Community College has a system in place to combat the winter weather.

“It is something that is watched overnight and we monitor certain alerts,” said Tim Gadomski, custodial grounds group leader at Lorain County Community College.  “We typically start at 3:30 a.m. on the weekdays and 4:00 a.m. for a weekend call.”

Gadomski said that they plan for the days where it snows overnight and that the grounds crew knows that they will be working the plows the next day.

“We have 5 pick up trucks, 1 dump truck, and 2 side walk machines,” Gadomski explained. “Our crew consists of  one man salting the sidewalks, two on the actual sidewalk machines, and then the rest of the crew are in the trucks.”

The crew receives additional help from the custodial service when the weather is really bad. In addition, there are four crew members who work second shift, which extremely helpful on bad weather days, Gadomski said. Members of the grounds crew have been at the college anywhere from two to twenty years.

“There is not a lot of turnover in this job,” said Gadomski. “The people that work here find that it is a pretty good job for them.”

“Everyone has their own assignment,” said Gadomski. “Everyone goes to the part of campus that they are assigned and gets to work. It makes it easy because nobody wastes time wondering what they would have to do that day.”


Gadomski is assigned to Burns Rd., which can be knocked out relatively quickly. This allows him to help out workers that are working high-traffic areas such as Bass Library.

“I look at the Weather Channel app to see what the forecast is,” said Gadomski. “It is mostly speculation, however, but we still are prepared for it.”

The roadways are cleared first and usually take five hours to plow with the trucks. The sidewalks, which require multiple passes, take about eight hours.

“We use bulk salt for the roadways,” said Gadomski. “We use a more expensive ice salt for the sidewalks. It does a better job at melting than what we use on the roads.”    


College combats food wastefulness

Zach Srnis

Special Correspondent

Food waste is food that goes uneaten and is discarded. Roughly 40 percent of all food in the United States never makes it to a plate before it is tossed, according to a Feb. 2015 article by National Public Radio (NPR). Yet 1 in 6 Americans go hungry.

Lorain County Community College’s dining services has a system that limits as much food waste as possible.

“We plan on using all the food that we receive,” said Rebecca Mcneal, food service coordinator at LCCC. “We try to avoid having anything left. Our main go-to is to make soups out of our leftovers.”

McNeal said that they also implemented saute on fridays to help prevent waste.

“Saute is a great way to bring together food from prior days and prevent waste,” said McNeal.

The average college student generates about 142 pounds of food waste per year, according to Recycling Works, a Massachusetts program designed to help institutions expand recycling, reuse, and composting opportunities.

However, there are certain items that lend themselves to waste, McNeal explained.

“Pizza, from our early college section, is something that we throw away,” said McNeal. “There just is not anything you can do with the pizza after the initial meal.”

Dairy products also have to be tossed, McNeal added.

“The same goes for items like milk and yogurt,” said McNeal. “Those items expire so we need to throw them away after a certain time.”

College campuses throw away a total of 22 million pounds of uneaten food each year, according to a Feb. 2015 article on npr.org. This is a significant portion of the 35 million tons of food wasted in the U.S. in 2012, the Environmental Protection Agency (EPA) found.

LCCC does its best to limit waste, according to LCCC executive chef Chase Wilcox.

“I try to limit the waste to the best of my ability,” said Wilcox. “What we do end up throwing away is very little. Throwing something away is unavoidable. You are not always going to get 100 percent yield, but we try to be as efficient as possible.”

Similar rules apply for grilled items, McNeal said. Only the items that will be used are pulled to limit excess.

“We like to meet what we use,” said McNeal. “A good general rule is that we would rather use up as opposed to throw away. It is better to run out of food, because would could easily throw something on the grill or whatever the case is.”

McNeal said that the Grab-and-Go station is another area that can produce food waste, due to the fact that the items are made earlier in the week.

“We waste maybe $20 worth of food a week which is very good,” said McNeal. “The ultimate goal, however, is make sure we were safe products for the students. We don’t go to such an extreme that would have us serve unsafe food.”

McNeal said that the staff ultimately does a great job at preventing waste.

“We have a great group in the back,” said McNeal. “If we used green peppers early in the week, then they are able to utilize that to make green pepper soup. We cross utilize as much as possible.”


Kristin Hohman also contributed to this story.


Snowplow ride provides insight to grounds crew

Zach Srnis

Special Correspondent

Waking up at 2:30 a.m. is not ideal. Knowing that you need to go out in freezing temperature, during a snowstorm, is even worse. The snow is falling rapidly along with the temperature. No one wants to be out in the this kind of weather, but that is the job of a snow-plow driver.

I hate the cold. I usually wear three layers of clothes before venturing out and this day was no different. The wind whipped me in the face as I left my house to go to school. My car moves slowly down the road. I know that I will be on the side of the road if I go anything higher than 10 under the speed limit. I drive past and notice cars that slid off the side of the road and won’t arrive at their destination. This forces me to drive even slower.

Approaching Lorain County Community College, I feel overwhelmed by looking at the snow that is coming down and how it affects those that have reached the campus. I tread carefully as finding a parking spot is ‘survival of the fittest’.  

This cold must be weathered by the grounds crew so that everyone can get where they need to go. LCCC has a series of different parking lots and a road to connect them that wraps around the entire campus. The LCCC physical plant had a busy day ahead of them.  

I hitched a ride with one of the college’s snow removal trucks. I watch in awe as the vehicle is maneuvered around the tight corner of the road and parking lot and how it is able to function during the chaos that is midday traffic at LCCC. All of the pavement must be cleared off so that the students and faculty can arrive to class.

The pickup rises higher above ground than most vehicle and is almost a struggle to get into for a novice like myself. The truck handles beautifully through the snow. The truck provides the safest place to be during such a snow storm. The vehicle was moving at a speed faster than I would have if I was driving my Ford Fiesta. There is certainly a feeling of invincibility as I circled the school in the snow plow. The vehicle is able to ‘stop on a dime’; I am awestruck by how this huge vehicle is able to move the best out of all other vehicles on this day. I also feel the weight of responsibility in the snow plow.

There are a ton of vehicles in the lot and the snow plow must not only clear the snow for them, but also avoid hitting the vehicles. This makes me feel uneasy and I get the feeling that I would not want to have this job. The vehicle is actually very comprehensive. The truck has great traction control and moved through the snow and ice with ease. The plow itself is also quite easy to use. A remote control allows for moving it up, down, or to the side. There is , however a downside to the job. Waking up as early as the grounds crew does is definitely a negative. There was also the issue of traffic. A good amount of dodging was necessary in order to avoid parked and moving cars. It takes a very good temperament to maneuver through the parking lot, but the snow continues to fall so the plow must be utilized throughout the day. The experience has taught me to appreciate the job the grounds crew does and they always do a great jobs preparing the parking lot for the day.

Vegetarians face limited meal options on campus

Rebecca Marion

Managing Editor

Some people voluntarily restrict their diet. I, on the other hand, had my body make the choice for me to become a vegetarian. One of the realities of being a vegetarian is getting accustomed to the lack of food choices. When I was in elementary school, I was invited to attend a summer barbecue hosted by my best friend’s family. The thought of lounging in the summer sun with fresh lemonade and playing volleyball had me agreeing to the proposal almost immediately. When I look back on it now I’ve realized that going to a barbecue as a vegetarian is not without its disadvantages.  

All went well until I turned down a burger they offered me. “What, you vegetarian or something?” her father asked. They looked up at me from their respective plates like they’d never seen a non-meat eater before. I had been asked variations of this question so many times before that I already had a reply lined up. “Yes, I have been since I was nine and no I don’t think any less of you for eating meat,” I told him.

My friend’s mom stepped in and offered to make me a salad as a majority of the meal contained meat.  They never invited me back to one their barbecues again after that. Not like I could blame them, I’m sure the snide bite at the end of my remark made them think twice about having me over. I left her house feeling hungry and offended. This is something I would have to get used to going forward as a vegetarian.

I’ve found that with time, the attitude towards vegetarians and dietary restrictions in general has softened, but the food choices have remained a pain to deal with. When I first came to Lorain County Community College in the fall of 2010, soup was always a guessing game. No matter how many times I used to ask the chef, they couldn’t tell me whether or not the soup contained meat. I often found myself walking away from one of my favorite dishes because the person who made didn’t remember how they made it. Eventual I learned to make their system work for me. I stayed away from soup entirely and aimed for sandwiches and pizza. Their selection of cold food has a few vegetarian choices as well, and their salad bar boasts a bevy of options.

All things considered, I think they have a decent selection for vegetarians. I just don’t think it’s enough of a selection to convince me to eat there more than once or twice a month when there are so many options off campus.

Unfortunately, when things get busy the food quality is not always what I would like it to be.  I once received a grill cheese that had not been grilled at all. More than once, I’ve tried ordering the stirfry only to find that tofu is not usually available and the dish is barely cooked through. After having my gallbladder removed and stomach surgery in 2015, I’ve been pickier about my food choices. With my health being what it is, I can no longer afford to eat food that doesn’t sit well on my stomach. This  includes foods rich in salt, fat, and spices. Having a round and nutritional diet is vital to performing well in my courses, so I often find myself opting away from LCCC’s food cafeteria. What I’d like to see on the menu are options lower in fat and meat alternatives. I certainly wouldn’t mind finding a snack option that doesn’t contain half a day’s worth of sodium, either.  


Culinary students win big

Kent Springborn Jr.

Staff Writer

The Greater Northeast Ohio Culinary Classic was held at Lorain County Community College’s Norton Culinary Building from Jan. 28-29. Over 40 chefs from all over the United States came to compete in the competition. Included among the chefs were local professional chefs and eight LCCC culinary students.

Out of the eight LCCC culinary students that competed in the competition, seven  won awards including,  Andrew Lorince, Caitlyn Doyle, Laurence Fenderson, Don Jacobsen, Ray Garza, Kristina Mullen, and Jasmine Motley. Most of these students  have competed in  previous culinary competitions. The students, under Schmith’s guidance, started preparing for the competition eight weeks prior. This year also saw more LCCC culinary students competing than previous years.

“[The] trend is more students are wanting to compete,” said Schmith.

The event was a professional and student competition that tested the skills of chefs across the board. Each chef was put into a tight timeline where they have to make a dish from scratch of a recipe that they prepared ahead of time all while a judge watches them closely.

“Judges are pretty much in their face the entire time,” said LCCC Culinary Program Chef, Adam Schmith.

Each chef started at 100 points and were deducted points from there, with 70 points being the minimum score required to win an award.

Lorince won silver for his dish while Doyle, Fenderson, Jacobsen, Garza, Mullen, and Motley won bronze for their individual dishes. However, Mullen was close to winning silver for her dish.

“I was five points away from silver,” she said. One of the points of criticism that Mullen attributes for her near miss of silver was that one of the judges felt that the ratatouille that she made was not ratatouille, but instead stewed vegetables.

Overall, the competition was a positive experience for these LCCC students, each explaining how they were able to further improve their skills.

“It teaches us how to work better on our own,” said Doyle. Competing has put them ahead of their classmates and pushes them to be better, Jacobson said.


Commodores basketball bounces back with a win

Mark Perez-Krywany

Staff Writer

The  Lorain County Community College men’s basketball team has a score to settle after losing two straight to Owens Community College and to Cincinnati State.

Fortunately, they were able to stay on track beating Lakeland Community College at home 92-88. The Commodores are now 15-9 and the Lakers are 6-14.

Commodores’ Jarred Schultz played a pivotal role in the win, leading the team in points, (24) rebounds (9) and blocks (2). 14 of his points came in the second half, two of which was a dunk near the end of regulation boosting the Commodores up by four with two seconds remaining.

“I was proud of his effort,” said Commodore’s head coach Marty Eggleston. “Schultz plays at both ends of the floor and you can’t be mad at that.” Schultz shot 64 percent from the field and 83 percent from the free-throw line. However, Schultz did not play early in the second half, because he was in foul trouble, according to Eggleston.

Early in the first half, Commodores’ starter T.J. Munn was seen talking at the Lakers’ players on the court and bench. Munn was given a technical foul and was not seen in the game again. Munn was spotted later in the stands wearing regular clothes watching the Commodores playing. When asked about it to Eggleston, he said that Munn was “tired.”

The Lakers were in desperate times and late in the game they needed to make something happen, resulting in an attempt to full-court press the Commodores. However, LCCC were able to avoid it and  used the opportunity to score. “We practice our press breaker every day,” said Eggleston. “I was proud of our guys of doing a great job there.”

The Commodores had over 23 assist. LCCC’s record is 5-1 when they have 20 or more assists. T.J. Steele led the team with six assists and Christian Santiago had five.

Players who contributed in the scoring department for the Commodores were Mike Rell, (13 points) Steele, (11 points) and Kevin Kelley with 17 points. Compared to the Lakers, LCCC outscored them by 45 points when it comes to bench production.

The team as a whole shot 50.7 percent from the field, 42.3 percent from 3-point range, and 78.6 percent from the free-throw line

Hocking College is their next opponent in LCCC’s final home game Feb. 25 at 3:00 p.m.