SCENE THE
THE
Fall Issue 4
November 16, 2020
THESCENEFP.COM
www.thescenefp.com
A Day in the Life See page 3
Streaming rocks See page 4
St. Louis Community College at Forest Park
Food drive to help needy students By Markell Tompkins The Scene staff
Photo by Cassan Whitney
Culinary arts major Chasitty Crawley prepares pastry bags of dough for a class in the Hospitality Studies kitchen at Forest Park.
Culinary students keep cooking despite COVID Online ‘kitchens’ toss a spatula into the mix for some By Casaan Whitney The Scene staff Imagine learning how to cook through a computer screen. The COVID-19 pandemic has changed the way Forest Park students are training for jobs as chefs, caterers and other food-service positions. They now take some hospitality studies classes online instead of always being in the kitchen. “Work in class is hands on, so it is harder to get your point across online,” said Chef Martin Lopez, who teaches baking and pastry arts. “But I feel our students are doing an amazing job.” St. Louis Community College closed all its campuses in March due to the coronavirus. It has reopened gradually, giving students a choice of in-person, online, hybrid and virtual lecture classes this fall. Almost all culinary arts and baking and pastry arts classes are either online or hybrid, which is a combination of online and in-person. A fewer number of students are allowed in the hospitality studies kitchen at any one time, and they must wear masks and social distance. “Wearing masks is a hassle with the heat in the kitchen,” said culinary arts major Chasitty Crawley, 22, who would eventually like to open an Asian and soul food fusion restaurant. “It’s hot as hell,” added culinary arts
The COVID-19 pandemic has caused many Forest Park students to lose their jobs or see their work hours cut. That’s one of the reasons a food drive is being planned this month by employees in Academic Success and Tutoring, Campus Life and the Student Assistance Program. The main organizer is Kathy Boykin, 50, administrative assistant in the tutoring center. She noted that some students won’t be able to spend the holidays with their families this year. “They can’t be around their elder relatives, or they’re going to be eating alone,” she said. “They have a fear that they might catch (the coronavirus) or they might spread it.” The food drive will run through Nov. 20. Decorated tables with bins are located at the entrance to the Forest Park library and in the Highlander Lounge. People can donate canned vegetables, coffee, stuffing, rice, mac and cheese, muffins, bread, jam or jelly, pasta and other items, according to a flier. “I think it’s an excellent idea because a lot of (students) have lost jobs, and they’re trying to get an education, so something has to suffer,” said Leonor Buchanan, 69, a tutor who specializes in reading and study skills. Buchanan pointed out that some students may not have money to buy food during the holiday season, which is normally a time for celebrating and being thankful. “Food is part of our celebrations always, and we love to eat,” she said. “I think it’s a good idea for those of us who have (the means). … We may not have everything we need, but we’re willing to share.” In conjunction with the food drive, the St. Louis Community College Foundation plans to buy turkeys that will be distributed to needy students. Tobias Knoll, 51, a tutor in the Forest Park writing center, thinks the food drive is an “awesome” way to help students who are suffering financially. At the COVID drive-thru food distri-
Photos by Markell Tompkins
Kathy Boykin, an employee in Academic Success and Tutoring, is organizing the food drive.
Holiday food drive Where: Library entrance and Highlander Lounge When: Through Nov. 20 Needed: Canned vegetables, coffee, stuffing, rice, mac and cheese, muffins, bread, jam or jelly, pasta and other items More information: Contact Kathy Boykin at 314-644-9267 or Tamala Turner at 314644-9027
bution sites in St. Louis “they throw a box in your trunk,” he said. “But a lot of students who come to a community college don’t have cars and take public transportation.” At the end of the food drive, packages will be distributed to needy students identified through the Student Assistance Program. For more information, contact Boykin at 314-644-9267 or Tamala Turner, coordinator of the Student Assistance Program, at 314-644-9027.
Photo by Cassan Whitney
Culinary arts major Rebecca Dubis uses pastry bags to practice forming numbers with dough. major Kade Cissel, 19, who hopes to teach in the field someday. COVID-19 has forced the hospitality studies department to temporarily discontinue some activities, such as Cuisine Club bake sales and restaurant-style dinners in the Anheuser-Busch Dining Hall. It also has changed the food-service industry as a whole. Many states have
See Culinary page 2
People who want to donate to the food drive should look for the tables with Thanksgiving cornucopias at the library entrance and in the Highlander Lounge.