“Student Activities sponsored a “Make-Your-Own- Funny- T-shirt & Picture” event in the Martin Hall Lounge from 10:00 am to 4:00pm. Many students on campus stopped by to take a picture and print it on a T-shirt for free. The event was also held at the mall site food court Tuesday November 17, from 10 am to 4pm.
The volleyball team competed against Virginia Western Community College on November 5. It was a close game in all four matches. Game 1: NRCC dominated. Game 2: VWCC picked up. Game 3: After a hard battle, VWCC took over by a 22-25 win. Game 4: The team kept the fans interested with a 4 time-overtime game. VWCC won 28-30. Coach Amanda Allen says of her team, “I am very proud of each of my girls, They hung in there and gave it all they had.” ” It was a tight game, but I am very pleased with my team and how they played.”
The Lady Knights also had a game November the 9th against Wytheville Community College. Check out some pictures of the action by Staff Photographer, Lee Prosser.
Around this time every year, we start to hear a lot more from the food banks in the area asking us to donate. Why is it that we only think to donate once the holidays comes around? There is a need for food in these food banks year round.
If you are looking to donate food, your local area Food Lion has started selling boxes of pre-packaged food for around five dollars that they take to the local food shelter! They couldn’t be making it any easier for us. There are also businesses around town and churches that are collecting food to be taken to these shelters.
Ask your local Kroger employee, or Food Lion clerk to direct you to the nearest food bank! Pick up a few more cans of vegetables, a few more cans of fruit and donate to a great cause all year long!
Also for NRCC students: The NRCC Black Awareness Association is hosting a on-going non-perishable (canned or boxed) Food drive at the Dublin campus. There are two decorated boxes: one in the lounge in Martin hall, and one in Godbey Hall near security. All donations will go toward feeding area people in need during the holidays through the Hensel Eckman YMCA. If you wish to donate, it will be greatly appreciated. This drive will be collected on Friday, and again before classes end on December 11.
Black Friday is a glorious day for shoppers, we train all year for our one day at hitting all of the most spectacular deals! We pine for a leak in the big businesses letting us know just what we will be able to get. However, there are some survival tips for all Black Friday shoppers. First and foremost, with the recession still nipping at our heels it’s good to set yourself a budget, whether you are hurting for money or not. This gives you some safe guidelines, this being said, you will not be home Friday afternoon wondering how your mortgage or rent payment is going to be made.
Secondly, have a list of all the essential gifts you need. Now, this list does not have to be confined to just the Christmas gifts, let’s include birthdays, anniversaries and any other holiday or occasion that permits gifts. This is the time to stock up on everything you may need for this year and next. Having your list and white knuckles ready for the cart ride of a lifetime is just another day on the shopping road.
Thirdly, have a game plan. It is absolutely vital to know all sales, where they will be, what time limits are set and whether or not the stores policies mean that they will honor competitor pricing. Knowing every sale and what you need allows you to set a plan of attack. You are able to find all of the things that you needed, perhaps split up into teams and grab all you can!
Lastly, if you can, have a team! It’s hard to be in more than one place at a time and even harder to jet through traffic and catch all of the right parking spaces. Try to condense your shops to as few as possible, or hit them all in the same shopping center. If you know there is a movie and camera you want, try going to Best Buy for both instead of heading the crowds at Wal-mart.
Have fun this Black Friday season, and remember to keep that head on straight ladies and gents, no one got to the top without careful planning and beautiful maneuvering of their chariot aka, the cart.
It is not written anywhere that Thanksgiving means you have to cook all day, eat yourself silly and then lay around and watch TV until bedtime. There are lots of things to do on a nice (or cold and rainy) Thursday in late November. Very few stores close for Thanksgiving these days and many parks and historic sites are open for business. If you could not get together with your family this year or you are searching for some ways to fill the time over break, consider the following suggestions:
Take a hike! The hills around the area are full of hiking trails that are free of charge and vary in difficulty. Paths range from the pancake-flat and mostly paved Pandapas Pond trail west of Blacksburg to the grandaddy of hiking experiences, the Appalachian Trail. The AT is accessible from several points nearby and day hikes are easily arranged by creative parking at various trailheads. Pulaski County can claim a large piece of the lovely New River Trail as its own, with access at Xaloy off Rt. 99 in Pulaski. The Gatewood Park and Reservoir is still open through the end of the month and offers a nice place to take a stroll, have a picnic or rent a paddle boat.
If you are feeling adventurous, load up the ATV and head to West Virginia. The Hatfield-McCoy Trails just west of Beckley are booming right now and feature trails for little people, new riders and experienced ATVers. If you feel like taking a drive early Thursday morning, head down to Roanoke for the StellarOne Drumstick Dash 5K Run. Held each Thanksgiving, the $10-$30 admission fees benefit the Roanoke Rescue Mission and pets and children are welcome. The run begins at 9am and you can call (540) 777-7687 for more information.
Everyone who is able should take some time during the holidays to help others. Pulaski Daily Bread, located in the basement of Pulaski First Presbyterian Church at 408 N. Jefferson Ave.will be serving Thanksgiving on Wednesday, November 25th. Call 980-2131 to volunteer. The Roanoke Rescue Mission is always looking for volunteers and will be serving Thanksgiving Dinner from 1pm to 2pm. If you have a few extra hours over the break, consider calling a local nursing home and see what they need. Many would welcome a visitor to talk to the residents, play a game of cards or to help put up Christmas decorations.
If all else fails, dig out the Christmas lights and the ladder and get decorating. Then rent a classic holiday movie and dream of the long winter break.
In honor of the holiday, the Knight Rider would like to shre a few of our own favorite tips, tricks and recipes.
Turkey Roasting for Beginners
By Pam Linkous
If you have a good thermometer, you can roast your turkey straight from the freezer. There, I have said it and past experiences back me up on this claim. Sometimes defrosting a turkey is just not convenient and often is downright dangerous. I never defrost my bird and no one has died (other than the turkey) yet. That said, there are some important things to get straight first. Number one, this only works with a TURKEY BREAST! A whole bird has some pretty nasty parts in a bag stuck inside the “cavity” and it is impossible to extract this giblets kit when it is solidly frozen inside the bird. Past experience also backs me up when I tell you it is extremely embarrassing to hand the beautifully roasted turkey over to Uncle Joe to carve and he digs out a hot, dripping paper bag and announces to the table that the “cook seems to have forgotten something.”
Another important step is buy a box of cooking bags from the grocery store. These are specially treated plastic bags that can go in the oven and not only do they make cleaning up a breeze, they are critical to cooking a frozen turkey. Get the large size which is adequate for a turkey breast. If you need the extra large, you must have a whole bird and this will not work from a frozen state (at least not as well). Do not skip this step because if you don’t cook the frozen bird in the cooking bag, it will take twice as long to get to safe temperature and when it does, you may as well just throw it directly to the dog to gnaw on until Christmas.
On Thanksgiving morning (or about three or four hours before you want to eat), line a baking pan with foil. I usually buy an aluminum pan from the dollar store so I can just get rid of the whole greasy mess but a foil lined 11×13 pan will work just as well. Get out your cooking bag and gently shake it open and lay it in the pan. I slice some onions to put in the bottom of the bag but that is a personal preference. Get the turkey out of the freezer and cut the wrapper off, making sure you peel all the bits off. Stubborn pieces will slide off if you run the bird under gently running warm water. When it is clean, lay the turkey breast side down in the bag and pull up the bag so it is settled in the bottom. This is contrary to what all the recipes ever written tell you to do but it makes for the moistest turkey breast you have ever eaten. At this point you can rub butter over the skin if you want but I have never noticed it makes a difference when using the cooking bag. Pull up the open end of the bag and cinch it down tight with the little tie that is provided with the cooking bag. Don’t use a twist tie because they are made of things that do not behave nicely in a hot oven for several hours. Trim the edges above the tie if the bag may touch the element in the top of the oven and then make two or three SMALL slits in the top of the bag to vent the steam. A turkey breast will produce a lot of moisture as it cooks and the cooking bag will blow up like a toasty brown balloon and you will spend “Black Friday” cleaning your oven if you don’t provide some escape holes.
Pop that whole thing in the oven, turn it on to 400 degrees and go watch the parade on television. In about an hour, turn back the oven to 350 degrees and check to see if there is browning and bubbling going on in there. At two hours, that important thermometer comes in to play. Carefully pull the pan with the turkey in it out of the oven and stick the thermometer in one of the ventilation slits you made in the bag. If the temperature races up to over 165 degrees, start checking other places in the breast to see if it stays at or over 165. Pay particular attention to the deep areas near but not touching the bone. If nothing reads below 165 degrees, you are ready to move on to mashing the potatoes. More likely, there will be cooler spots so the bird goes back into the oven for another half hour. Wash the thermometer and repeat the process until nowhere on the turkey reads less than 165 degrees. When it is at the safe temperature all the way through, cover the whole thing with a tin foil blanket and set it on the back of the stove until everything else is ready. If it is going to be hours before the carving begins, let it cool for an hour and stow it in the refrigerator . About a half hour before time to eat, put the whole thing back into a 350 degree oven and let it warm back up. Carve and enjoy, but be sure to get the leftovers into the fridge within two hours. You don’t want to spend Black Friday in the bathroom either!
Pumpkin Chocolate Chip Bread
By Angelica Lee
I really do not like pumpkins or anything that has pumpkin in it so I was surprised that I actually like this, whether or not you like pumpkins, everyone will enjoy this.
2 1/2 c. sugar
1 cup oil
1/3 c. water
2 c. canned pumpkin
1 c. chocolate chips
3 1/2 c. flour
2 tbsp. baking soda
1/2 tsp. salt
1 1/2 tsp. cinnamon
By Sarah Polan
4 cups cranberries
6 granny smith apples, peeled and sliced thin
1 teaspoon vanilla
2 cups brown sugar, firmly packed
1 teaspoon ground cinnamon
½ teaspoon apple pie spice
1 tablespoon cornstarch
2 (11 ounce) cans biscuits, flaky kind that has layers
2 teaspoons granulated sugar
6-8 tablespoons butter
cooking spray or Crisco
1. Preheat oven to 400°. Spray the bottom and sides of a 9″X13″ baking dish with cooking spray or grease lightly with Crisco.
2. In a small bowl combine cornstarch, brown sugar, cinnamon, and apple pie spice.
3. Using 1/2 a can of biscuits, pull apart the layers and haphazardly distribute a single layer across the bottom of the baking dish.
4. In a large bowl, combine cranberries, apples, vanilla, and the brown sugar mixture. Mix evenly and pour half the mixture onto the biscuits in the baking dish.
5. Create another thin layer of biscuits on top of the cranberries/apples with the other 1/2 can of biscuits. Then pour the remainder of cranberries and apples into the dish.
6. Create a top crust by laying on the remaining can of biscuits that have been separated into layers.
7. Sprinkle with sugar, dot generously with butter bits, and bake for 20 to 30 minutes on middle rack until top is golden. Check the center, going all the way to the bottom for doughy spots. If the center is not done, cover the top with a loose sheet of aluminum foil and bake an additional 10 to 15 minutes on 350°.
Online registration for all Spring 2010 classes begins at 12am on Tuesday, December 1. Credit classes and Workforce Development offerings are listed online only and are accessible from the New River Main Page.
It is important that students see their advisors or the Admissions department if they have any questions about registering for classes. Tuition and fees are due by January 11, 2010. If a student has pre-registered for classes and payment is not received by this date, the classes will be dropped and the student must re-register. Any student who registers after January 11 must pay at the time of registration.
Financial aid students should contact the Financial Aid department after registering for classes to check the balance on their accounts. A change in status could result in an unpaid balance.
This is International Education Week. Many events held this week are sponsored by the International Education Committee and Multicultural Club.
Wednesday, November 18:
-Baseball Hamburger/Hotdog sale- 11:00 am-1:00 pm in Godbey Hall. Thank you for your support!
- The Martial Arts club will meet from 6:00 pm to 8:00 pm at the Dublin Fairgrounds. For information about the martial arts club, contact Michael Breen at email@example.com
-An International movie video will be shown in the Lounge at 12:00 noon and 1:00pm. Titles to be announced.
Thursday, November 19:
-The Psychology club will meet at 11:00 am in Godbey 133. All students are invited to this newly sanctioned club at NRCC.
- The Student Government Association will hold a meeting in Godbey 130 starting at 11:00 am. For information about the SGA, contact Ben Kramer at firstname.lastname@example.org
-The Women’s Volleyball team will practice at the Pulaski Church of God at Bobwhite Boulevard from 5:30 pm to 8:00 pm.
-Phi Theta Kappa will host a hotdog and hamburger sale in Godbey Hall from 11 am to 1pm.
Friday, November 20:
-An International movie video will be shown in the Lounge at 12:00 noon and 1:00pm. Titles to be announced.
-The NRCC Knights co-ed soccer team will travel to UVA to participate in an intercollegiate 6 on 6 recreational soccer tournament this weekend. Go NRCC!
Saturday, November 21:
-Cheerleading Practice- 4:00 pm at the Fairgrounds Gym. For more information, contact Coach Belinda Nuckols at email@example.com
Sunday, November 22:
- The men’s basketball team will play the Roanoke College JV team at 3:00 pm in Salem, VA at the Roanoke College gym. All are invited to this game. Go Knights!
Monday, November 23:
No classes Monday. Faculty In-service days.
Tuesday, November 24:
No classes Tuesday. Faculty In-service days.
Wednesday, November 25:
No classes Wednesday. Faculty In-service days.
Thursday, November 26:
NRCC is Closed for Thanksgiving Holiday.
Friday, November 27:
NRCC is Closed for Thanksgiving Holiday.
Saturday, November 28:
No events scheduled for this day.
Sunday, November 29:
No events scheduled for this day.
If you have any questions about any of the above events, please contact me. Thank you!
Benjamin G. Kramer
New River Community College
P.O. Box 1127
Dublin, VA 24084
540-674-3600, ext. 4431
RICHMOND – The State Board for Community Colleges approved an increase to the tuition rate at Virginia’s Community Colleges that will take effect beginning in the spring 2010 semester for both in-state and out-of-state students. The increase of $7.30 per credit hour will increase the cost of a typical community college class by less than $22.
The board approved the tuition increase to allow the colleges, which have absorbed four state funding cuts since 2008 totaling $105 million, the necessary resources to serve the record-breaking number of students who are enrolled. Between the fall of 2006 and the fall of 2008, Virginia’s Community Colleges accounted for 71 percent of Virginia’s in-state undergraduate enrollment growth.
“If you look at the growth Virginia’s Community Colleges have experienced over just the last two years – just the growth – it is bigger than the undergraduate enrollment at VCU. Or to put it another way, it would be equal to adding together the total enrollments of Christopher Newport University, Longwood University, the University of Mary Washington, the Virginia Military Institute and Virginia State University,” said Gary Hancock, chairman of the State Board. “No responsible organization can serve that many people while undergoing round after round of budget cuts.”
“This is a tough decision we have to make. But it is the right decision,” said Jeff Mitchell, chairman of the State Board’s Budget and Finance Committee. “The more graduates our community colleges produce, the better positioned Virginia is for a myriad of opportunities. This is a small step in assuring that our community colleges can continue to do the job Virginia is asking them to do.”
The amount of money that the tuition increase is expected to generate will cover less than half of the state funding cuts imposed on Virginia’s Community Colleges in the current budget year. The new tuition rate leaves tuition and mandatory fees at Virginia’s Community Colleges at 38 percent of the average comparable costs to attend a Virginia public university.
Further, federal stimulus dollars, which have been used to soften the blow of state funding cuts, are set to expire in 2012, creating an additional funding gap of $60 million.
The pressure Virginia’s Community Colleges are facing in serving dramatically increasing enrollment with diminishing state funding is leading to an examination of the way the colleges operate. VCCS Chancellor Glenn DuBois announced earlier this week the creation of a reengineering taskforce that is charged with finding smarter, more efficient ways of operating Virginia’s Community Colleges.
“We want more Virginians to go to college and to graduate, and we have to find smarter, better ways to serve them,” said DuBois. “Moving forward, we have to look at more than simply seeking new revenue and cutting more programs. This taskforce will examine every part of our business model and ensure we are optimized and getting everything we can out of every dollar that we spend.”
In managing the state budget cuts, Virginia’s Community Colleges have taken actions that include reducing its labor force by 313 positions through layoffs and attrition, delaying essential facility maintenance, scaling back services like janitorial cleaning contracts and cutting back library resource purchases and operating hours. Adjunct instructors, who now account for three out of every five VCCS instructors, have been increasingly used to teach needed courses.
Preacher Cookies (One Minute Fudgies)
These are great cookies if you need a quick but decadent treat that will be loved by all.
2 Cups Quick Oats
2 Cups of Sugar
6 Tablespoons Baking Cocoa
½ Cup Unsalted Butter
1 teaspoon Vanilla Flavoring
½ Cup Cream
½ Cup Peanut butter
Melt the butter in a large sauce pan over medium heat. Add sugar, cream and cocoa and stir well. Stir regularly until liquid reaches a boil. Stir constantly for one minute after the mixture reaches a rolling boil. Remove from heat and stir in peanut butter until combined. Add vanilla and oatmeal. Stir until combined and pour into a pan or drop onto a clean surface such as a countertop in ¼ cup dollops.