SCENE Fall Issue 3
THE
November 12, 2021
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Trunk or Treat See pages 4-5
Class can be a grind See page 8
St. Louis Community College at Forest Park
College weighs more demolition, construction By Theodore Geigle The Scene staff Chancellor Jeff Pittman has revealed some of the massive changes that officials are considering for St. Louis Community College campuses, including Forest Park. A College Transformation Steering Committee has been meeting and brainstorming ideas for demolitions, renovations and construction of new buildings, Pittman told STLCC Board of Trustees members at their Oct. 21 meeting. “We’re kind of limited with demo at Forest Park because there is this entity called the Cultural Preservation Board that really is in love with the design of Forest Park, and we learned all about that when we tried to take down (A and B towers). But we got it done. “The hospitality management center, which is where culinary arts is located, is not part of the original Harry Weese design, and that one’s kind of a sitting duck to take down. Also, we have buildings we really shouldn’t keep (and that we should) sell or do something with, like the Art Annex
View the video of the Board Watch the video of Trustees meeting at at www.thescenefp.com bit.ly/30gwkaY building ... and the Highland Park building.” Weese was a well-known, Chicago-based architect who designed the Forest Park campus with his brother, Ben. They specialized in 20th century modernism and promoted historic preservation. College transformation efforts are the result of Proposition R, which STLCC district voters approved in the April election. It will increase property taxes to allow for a $350 million bond issue to upgrade and modernize facilities. “(The list of potential projects) aren’t complete,” Pittman said at the board meeting. “This is just kind of the start. But you’ll start to get the impression of things that we’re doing.” Pittman devoted a section of his
See Demolition page 2
“We’re kind of limited with demo at Forest Park because there is this entity called the Cultural Preservation Board that really is in love with the design at Forest Park.” – ChancellorJeff Pittman
Photo by Andrew Quinn
STLCC is considering construction of a new building south of the Center for Nursing and Health Sciences, right, which would require the “Light Walls” sculpture, left, to be relocated.
Photo by Andrew Quinn
The cafeteria elevator, at right, has been shut down since September, when it stopped working with a housekeeping employee in it.
Elevator closed after two workers stranded By Nicole DeLapp The Scene staff It could have been anyone. But Forest Park housekeeper Michael Rice was the person in the cafeteria elevator when it decided to stop working in September. “I was trying to get off the elevator, and I pushed the buttons, but (the lights) didn’t come on,” Rice recalls. “That’s when I realized I was stuck.” Luckily, Rice had a radio, which he used to call his supervisor. Then he waited about 30 minutes with his cartful of cleaning supplies. “I was a little scared,” he said. Ultimately, a team of five St. Louis firefighters got the elevator door opened and rescued him. As it turns out, Rice was the second person to get stranded in the elevator, according to Ramon Cusi, facilities manager. The first was one of his employees. The elevator has been closed ever since. “I have to alleviate hazardous conditions,” Cusi said. It’s unknown when the elevator will be repaired. It will depend on the budget, Cusi said. Rice has been a housekeeping employee for 13 years. He never imagined that an elevator could be an occupational hazard. The cafeteria elevator takes people up to the first floor of the Student Center, where the information desk, admissions office and Campus Life are located. The age of the elevator is unknown, but the Forest Park campus was built in the 1960s, and it was equipped with elevators. “It’s still out of service,” Rice said of the cafeteria elevator. “It needs to be remodeled. It’s an old elevator, and it really needs an update.” An “Out of Order” sign now is taped to the door of the elevator, along with directions to an alternative near the Hospitality Studies building. Elevators have been a sore subject at Forest Park for years. Many are slow, and
“I have to alleviate hazardous conditions.” – Ramon Cusi, Forest Park facilities manager
they’re often in need of repair. Elevators are particularly important for students, faculty and staff with disabilities and those who use wheelchairs. Charles Jones, an employee in the Access Office, which serves students with special needs, said no one has formally complained about the cafeteria elevator not working. “If someone were to file a complaint with us, we would definitely look into that,” he said.
Photo by Nicole DeLapp
An out-of-order notice advises that the nearest elevator is at the east entrance of the Hospitality Studies Center.
News Demolition
from page 1
PowerPoint presentation to potential changes on the Forest Park campus. • Hospitality Studies Center. Pittman didn’t specify where culinary arts classes would go or what would be done with the land if the Hospitality Studies Center was demolished.
What is a student success center? St. Louis Community College Chancellor Jeff Pittman told board members on Oct. 21 that officials would like to establish student success centers on all STLCC campuses. Here’s what he has in mind:
• Art Annex and Highland Park building. Pittman didn’t say where ceramics and sculpture classes would be moved if the college sold the Art Annex. • Automotive and related programs. Pittman discussed the idea of constructing a new building to house automotive technology, diesel technology, logistics and truck driving. He pointed to a national shortage of truck drivers. • Greenspace and light boxes. Pittman said the new building could be constructed just south of the new Center for Nursing and Health Sciences. That would require cutting down trees, remove landscaping and relocating the giant “Light Walls” sculpture installed last year. • Child-care center. Earlier this year, officials announced plans to renovate parts of the P.E. building to make room for a childcare center, using CARES (Coronavirus Aid, Relief and Economic Security Act) grant money. That plan is now on hold.
• Resource centers that would focus on assisting students, particularly freshman. They would include access offices, counseling, career development, math and writing labs, quiet and nonquiet study spaces, veterans services, a computer center, tutoring, innovation stations, meditation rooms and hot food. Photo by George Estes
STLCC has proposed building a new child-care center on the Forest Park softball field, on the northeast corner of campus. The parking garage and physical education building can be seen in the distance. • Softball field. Pittman said it now would make more sense to build a child-care center where the softball field is located. A proposal has been sent to the Missouri Department of Economic and Social Information, which
is administering the CARES Act grant. • LPN program and more labs. Pittman mentioned that officials would like to add a licensed practical nursing program, as well as more science labs. The LPN program would be a one-year “pipeline” to the registered nursing program. • Student success centers. Another goal brought up by Pittman was establishing student success centers on is STLCC campuses. Each would include a welcome center, student life center, multicultural center and resource center.
• Multicultural centers would include TRiO student support services, TRiO Upward Bound, Black Male Achievers Program, international student support, STLCC Tech Academy, PepsiCo Scholars Program and a social justice center. • Student Life centers would include student government, clubs and organizations, workshop and orientation spaces, gathering spots and “fun” areas, student media and campus publications. • Welcome Centers would include recruitment, admissions, testing and assessment, academic advising, financial aid, registrar’s office, bookstore, cashier and business services.
Scene THE
Web manager: Victor Paletta
Circulation: Zacchaeus Windham Reporters/photographers: Shauna Stagner, Theodorew Geigle, Markell Tompkins, Nicole DeLapp, George Estes, Leilani England, Andrew Quinn, Hamida Mohamed, Gold Kpae, Ilham Matiker, Sophia Garthe, Hamdiya Omar
Photo by Andrew Quinn
STLCC may sell the Art Annex and Highland Park buildings south of the parking garage as part of its College Transformation plan.
Layout: Nicole DeLapp Cartoonist: Zane Scott Faculty advisers: Teri Maddox, Fred Ortlip
Photo by Andrew Quinn
The Hospitality Studies Center could be slated for demolition, according to a presentation by Chancellor Jeff Pittman at a recent Board of Trustees meeting.
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The Scene is a publication written and designed by students at St. Louis Community College at Forest Park, 5600 Oakland Ave., St. Louis, MO 63110. The office is in F Tower, Room 408. The telephone number is (314) 644-9140. The e-mail address is the_scene_fp@yahoo.com. All text, photos, graphics and other content are property of The Scene and may not be used without permission. Views expressed are not necessarily those of St. Louis Community
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College, its Board of Trustees or administration. The Scene welcomes opinion pieces and letters to the editor. They should be signed and include the writer’s student or staff number. They can be mailed to the above addresses or delivered by hand. We reserve the right to edit for length and taste. The Scene will run classified ads for students free of charge. They should be submitted in the manner described above.
November 12, 2021
Campus chatter Krista Atwater, 20, bookstore associate “I’m thankful for the counselors because they try their best to make sure everything’s in order, and they’ve helped so much with my financial problems, my schedule issues. … They’re so kind-hearted.”
Caleb Geiger, 18, emergency medical technician “I’m thankful for my family and all the opportunities that I’ve been given.”
Ben Stevens, 25, nursing “I’m thankful for good health and family. That would be my biggest two.”
Connie Hrdina, 22, math instructor “I’m thankful for new beginnings. Despite COVID and the year we had, new opportunities do show up, and that includes the opportunity to overcome new challenges.”
Lisa Albrecht, 45, nursing “I’m thankful for my health. My husband passed away in January from cancer. I’m just thankful that financially we’re OK and that we still have health care and insurance and everything. We’re healthy, and we’re here and we’re just trying to take a step forward for the future.”
Codie Plaze, 26, dental hygiene “I’m thankful for my family and my new group of classmates that are getting me through this semester. Just the basic stuff … the fact that my family is healthy, and I’m able to go through (the nursing) program and follow my dreams.”
WHAT ARE YOU
Zion Noland, 21, general transfer “I’m thankful for my family. I’m thankful for setting some goals that I actually have tried to achieve. I’m thankful for growing in confidence and becoming a more passionate person. I’m thankful for the people in my life who have stuck by me and tried to help me.”
Bruce Washington, adjunct math faculty “I’m thankful for being back on campus and not being at home. I’m also thankful for being vaccinated, and my whole family is vaccinated as well.”
November 12, 2021
Thankful FOR THIS YEAR?
Pierrette Zohombina, 33, business “I’m thankful for life and good health with everything going around. I’m thankful for God for protecting me in the past year.”
By Markell Tompkins
Ari Ross, 21, general transfer “I’m thankful for college. It’s a little different than I expected, but it’s a little more chill than high school.”
Sterling Jones, 20, communications “I’m thankful that I have a job. I had a job before, but this is the first time I’ve been working full time, and I’ll be grateful for the extra money.”
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Joyce Jackson, 26, general transfer “I’m thankful for life and the body. I’ve been having a lot of loss in the family, and it’s just nice to be six feet above the ground and really just being able to take in nature and be out of quarantine and being inside all the time.”
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Photo by George Estes
Adults and children fill their goody bags with treats.
Trunk
Donivan Foster is dressed as th Wizard of Oz.”
More than 40 students, faculty an former Forest Park cafeteria to ce Campus Life included a costum giveaways. Technical difficulties movie “A Nigh
Photo by George Estes
Michayla Mays, left, and Brielle Brooks of Creative Eye LLC operated a photo booth with props.
Photo by George Estes
Forest Park employees, from left, Alia Alshawi, Dedra Duncan, Theo Morrow, Tanya Carr, Mary Cobb (in foregound), Joyce Jackson, Donivan Foster, Kristy Dokes and Carl Duncan.
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Mary Cobb runs the popcorn machine.
November 12, 2021
A family poses in front of the Halloween-themed backdrop.
Photo by George Estes
Photo by George Estes
or Treat
he Cowardly Lion from “The
nd staff members gathered on Oct. 29 in the elebrate Halloween. Activities sponsored by me contest, snacks and candy and souvenir s forced officials to cancel a showing of the htmare Before Christmas.”
Photo by George Estes
A family poses in front of the Halloween-themed backdrop.
Photo by George Estes
November 12, 2021
Photo by George Estes
Tamala Turner, left, student advocacy and resource center coordinator, and Karen George, admissions counselor, man the admissions office table.
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Page 5
Opinion Great Scott
By Zane Scott
Read us at home or on the run! Check out The Scene’s new website at thescenefp.com @theSceneForestPark
Read us at home or on the run! Check out The Scene’s website at thescenefp.com Page 6
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November 12, 2021
Opinion
Healthy food key to a ‘happy’ Thanksgiving Guest column By Jeanne Florini For the Scene Food, family and fun are key components of health and happiness. Good health and a sense of well-being are also vital to feelings of happiness. Food can help your brain (and body) feel and work better. Traditional Thanksgiving dishes such as sweet potatoes, yams, pumpkins, squash, cranberries, potatoes and turkey (lean meat) can all help you “fight off” things that hurt your Florini brain. Here are some more brain “helper” foods for the other 364 days of the year: • Tuna, salmon, anchovies and sardines (canned OK) • Navy, pinto, garbanzo, black and kidney beans and black-eyed peas • Walnuts, almonds, peanuts, pistachios and other nuts and peanut butter • Blueberries, strawberries and blackberries (frozen OK) • Green leafy foods such as spinach, kale, arugula and microgreens • Orange, yellow and bright-red veggies and fruits, including broccoli, carrots, peppers, cantaloupe, watermelon, grapefruit and tomatoes (canned OK) • Canned fruit, especially oranges, pineapple and mangos • Lentils and whole-grain items such as bread, pasta, brown rice, oatmeal and popcorn • Eggs • Healthy fats from chia, sunflower and pumpkin seeds, avocados and olive and canola oil • Water. If you don’t like plain water, try
Provided
A serving of chickpeas with marinara and couscous. mineral water (with bubbles) or add fruit, cucumbers or mint • Coffee (without lots of added “stuff”) and teas (green, black, chamomile, rooibos or chai)
Food pantry on campus
Beyond food, thinking of others can actually help your brain stay healthy. Thanksgiving is about gratitude. You can cultivate gratitude by sending someone a handwritten note. Focus on others. Give to your community. We have many people in our community who don’t have access to foods that help boost the health of their bodies and brains. Forest Park and the other St. Louis Community campuses have food pantries.
You can donate non-perishable food items (from the above list). No glass containers, please. If you make a donation, try to include item combinations that can make complete meals. Here are some ideas: • Whole-grain pasta with marinara sauce • Popcorn and a paper bag (lunch-bag size) • Canned fruit, especially pineapple and mandarin oranges • Nuts • Peanut butter, chia seeds and wholegrain bread • Black beans, brown rice, canned salsa, onion, garlic, corn or wheat taco shells, chili powder and cumin
• Short pasta, tuna, red-pepper flakes, olive oil, garlic and lemon juice • Tuna, lemon juice, whole-grain wraps, pickle relish and mayo • Macaroni, kidney beans, white kidney beans, canned diced tomatoes, tomato sauce, chili powder, onion, garlic and cumin Tell others about the food pantry, which is situated in SC-213 and SC-215. It’s open from 8 a.m. to 6 p.m. Monday and Tuesday; 8 a.m. to 4:30 p.m. Wednesday and Thursday; and 9 a.m. to 4:30 p.m. Friday. For more information, contact Tamala Turner at 314-644-9027 or email tcturner@ stlcc.edu. Jeanne Florini is a registered dietitian-nutritionist and professor at Forest Park.
Here are some recipes that are good for you Chickpeas with marinara and couscous
This recipe only requires three ingredients. Serve with basil or microgreens that you can grow inside. 1. Chickpeas, canned (rinsed) or cooked (dry), one 15-ounce can. 2. Marinara, 28-ounce jar, any kind of store-bought or homemade; add to chickpeas and simmer 8-10 minutes. 3. Israeli couscous or pasta, 10 ounces (cooked and drizzled with olive oil).
Spaghetti squash with tomato sauce Ingredients: 1 spaghetti squash, 2½ to 3 pounds 28 ounces of marinara Directions: 1. Wash squash and pierce several times with sharp knife. 2. Bake in microwave until tender (time
November 12, 2021
varies; start with 10 minutes). 3. Warm marinara sauce. 4. Scoop out insides of squash with fork and place in serving dish. 5. Pour marinara over squash, stir and serve warm.
Microwave egg and vegetable breakfast sandwich
seconds if needed; egg should be a bit runny). 4. Smear wedge of cheese on sandwich thin and add slices of tomato. 5. Spoon egg out of bowl in single patty and place on top of cheese and tomato. 6. Top with avocado. Season with hot sauce if desired.
Ingredients:
1 sandwich thin 1 egg, beaten with bit of water 5 fresh spinach leaves, torn 1 wedge of herb and garlic cheese (soft) Directions: 1. Toast sandwich thin in toaster or toaster oven. 2. In small bowl, add egg and spinach leaves. 3. Heat in microwave for 30 seconds (on level 7), keeping an eye on eggs so they don’t overflow (add 15
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Make-your-own microwave popcorn Makes 3 servings Ingredients: ½ cup unpopped popcorn 1 teaspoon vegetable oil ½ teaspoon salt or to taste Directions: 1. In small mixing bowl, combine unpopped popcorn and oil. Stir to coat kernels. 2. Pour coated corn into brown paper lunch bag. 3. Fold top of bag over several times to hold in popped kernels. 4. Microwave at full power for 2½ to 3 minutes, or until you hear popping slow to about 2 seconds between pops. 5. Remove bag and carefully open to avoid steam. Sprinkle with salt (if using). Pour into a bowl and enjoy.
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News
Class is a bit of a grind for student candy makers
Photo by Leilani England
Above, Casey Shiller, program coordinator for baking and pastry arts, demonstrates how mold chocolates.
Left, baking and pastry arts major Erika Melecio, 19, heats chocolate to 113 degrees F for tempering. She’s making Earl Grey molded chocolates. Right, trays of the finished product.
Photo by Leilani England
The baking and pastry arts division of Forest Park’s culinary department has acquired a stone grinder, above, a machine that allows for bean-tobar artisanal chocolate-making. Students process cocoa beans from Peru and experiment with various flavors while making milk chocolate.
Photo by Leilani England
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Photo by Leilani England
November 12, 2021