SLCC food courts go raw
Announced April 1, SLCC food courts will be making a change for healthier students and a healthier environment.
Respect and appreciation is main course at 4th annual Diversity Dinner
The diversity dinner was held to help participants have a meaningful conversation with people from different backgrounds as seating was randomly assigned.
Celebrate St. Patrick’s Day with a cabbage dish
Food columnist Nadhirrah shares the history of corned beef and cabbage and offers a different type of traditional cabbage meal.
Use honey for those boo boos
You won’t BEElieve how good unpasteurized honey is for you.
The pomegranate exSEEDs health expectations
Food columnist Nadhirrah shares the little known history and nutritional benefits of the pomegranate.
This (low calorie source of potassium, calcium, and fiber) is bananas
Food columnist Nadhirrah shares the history and health benefits of the banana.
SLCC’s culinary arts program offers a capitol cuisine
Culinary students serve legislators and dignitaries at the Utah State Capitol’s Café and catering service.
Armed with vitamin C, the orange excels at cold combat
Food columnist Nadhirrah shares the benefits of the cold fighter, the orange.
Flash mob dances to stir up interest in financial aid
Members of SLCC dance company surprised students in the Taylorsville Redwood campus food court with a dance and a message about financial aid.
The latest nutrition accessory – kale is the new green
Food columnist Nadhirrah explains the popularity and benefits of the leafy green kale.
Carrots won’t grant night vision, but they’re still a super-food
Food columnist Nadhirrah explains the health benefits and myths of the carrot.
For healing through diet, you can’t beat a beet
The lowly beet wasn’t always the boring, ignored or even hated vegetable that it is for many people today. In ancient times, some even...