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Algonquin By the People For the People Tuesday, March 28, 2017
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Articles submitted by: Catherine Lee

Hot Trip to Australia

Written by Beth Haliburton, Designer and Illustrator, The Print Shop

I had never wanted to go to Australia before – the extra long flights, poisonous ‘everything’ and the heat kept me away. But we went there to visit my sister-in-law, and when did we go? Of course we went in Australia’s blazing hot summer.

Silly me.

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posted by Catherine Lee in Live and have Comments (87)

Student Transitions: It Takes a Team

Written by Jeremy McQuigge, Student Transition Coordinator

Over the course of the last year, I have been grateful for the numerous opportunities to speak with various college groups (faculties, committees, planning teams and student groups) regarding the Generation Y (GenY) learner.  But, how did it all start?  I was asked to guest blog for the Innovation Station on the Insights into Generation Y: 5 Key Thoughts for Developing Engagement.  This blog posting went on to stimulate a series of dialogues both internally and externally to the college community.  And the requests keep coming in for more information on student transitions, so I launched a blog at:  This blog is focused on understanding the research behind student involvement, student transitions, student engagement and student leadership practices.  While traditionally these topics have been confined to Student Affairs divisions at post-secondary institutions, it is my goal to bring these theories, ideas and concepts to every division and classroom within our college. 

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posted by Catherine Lee in Learn,Live and have Comments (49)

James Beard Foundation Fundraiser at Algonquin

There is an upcoming culinary fundraiser at Algonquin College, to support two of our own chefs, who are representing Canada at an international competition at the prestigious James Beard Foundation in New York City this fall.

We have an amazing opportunity to be a part of this, by supporting the fundraiser to be held at Algonquin. The event will feature the same amazing menu to be used in the competition.

small eggCome out and support two of our own chefs Scott Warrick, Culinary Professor, and Mark Steele, Executive Chef.

Don’t miss this tasty event!

View James Beard Information Poster (pdf)

View Event Menu (pdf)

posted by Catherine Lee in Live and have No Comments

Honey Maple Glazed Baked Ham

By Mark Steele, Executive Chef, Algonquin College Food & Beverage Services

Anyone who knows my cooking style can attest that I’m a huge fan of maple syrup. I’m lucky if a litre lasts more than a couple weeks at my house, between the Sunday morning pancakes and everything else I add it to. I will often use maple syrup in soup, salad dressings, and as a glaze for all kinds of meat and even some seafood.

This is the best time of year to experience maple syrup right in its natural habitat: the cabane à sucre. There are hundreds of these rustic “sugar cabins” littered across Quebec, which is the world’s number one producer of maple syrup. It’s hard to believe it takes about 40 litres of sap to make one litre of pure maple syrup. Little wonder it’s pricey, but in my opinion, worth every penny.

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posted by Catherine Lee in Live and have Comments (67)

Thor! The Globe Trotting Mascot

Thor's TravelsYou have seen him here at College sporting events, cheering on the Thunder (like on March 5th when the Thunder won the OCAA Women’s Basketball Provincial Championship!).  Perhaps you are his Facebook friend, or you have seen him hanging around the Bookstore .

But, do you know that he has been spotted in over two dozen counties on 6 different continents? It’s true! Algonquin’s very own mascot is a seasoned world traveler, and he has the photos to prove it!

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posted by Catherine Lee in Laugh,Live and have Comments (68)