Nash Community College recently added a collection of Vietri Art for the Culinary Arts Classroom made possible by the Gravely Family. Pictured with the art are Culinary Arts students, Hospitality Management Professor Greg Quintard and Culinary Arts Instructor Don Sexauer. Front row, from left: Professor Greg Quintard, Culinary students: Denisha Edwards, Patrick Williams, Keisha Perkins, Chef Don Sexauer, Aimee Pendergrass, Victoria Shafer, Jessica Ricks, and Kathleen Moody. Culinary students on the back row, from left: Wenton King, Tressy Daniel, Jamal Crews, Nekesha Lucas, Brittany O’Brien, Leah Brantley and Ryan Spivey.
“My academic career had far more downs than ups, but the faculty and staff at Nash never gave up on me.” Nathaniel Akers, May 2014 Nash Community College graduate recalls his time at Nash saying he made poor decisions early in his academic career, but there was no shortage of faculty members at Nash to put him back on track. As a student, his study habits were not refined at first. But, he said Instructor David Beamer’s Biology 111 class caught his attention. Before he knew it, he had grown to love Biology.
Today Akers, who grew up in Rocky Mount, has quite the academic vita as he is in his first semester at the University of North Carolina at Wilmington. He attributes his success to his time at Nash Community College. “Even my friends on the maintenance crew were always eager to hear how I was doing, and I looked forward to seeing their smiling faces each day. I was pushed and prodded towards a better path from day one,” he said.
At Nash, he was active in the Math and Science Club. He and Instructor David Beamer started the Biodiversity Center in one of the college’s Biology Labs, growing plants that are used by college faculty in labs and exams and supplying and maintaining an extensive collection of living creatures used for visual aids by students. “We bred various species successfully in the lab, and it is my understanding that the corn snake recently laid eggs,” Akers said. The Biodiversity Center has become a routine stop during campus tours, and “Ted,” the Tiger Salamander, is quite the star.
Last spring, Akers took creatures from the lab to the Rocky Mount Children’s Museum during a community education outreach effort. He also made a visit to the Festival for the Eno River in partnership with the NC Herpetological Society. “I developed many skills under Mr. Beamer, and many people from other universities and organizations are always interested to hear about the living collection at Nash Community College. It is truly a special place,” Akers said.
Akers volunteered with the North Carolina Wildlife Resources Commission through the NCC Math and Science Club as well. He traveled the surrounding counties helping survey populations of the Neuse River Waterdog, contributing to the conservation of a species of concern in North Carolina. Just recently, he aced several of his first exams at UNCW. He has also scored As on scientific papers in his Marine Biology Lab, a class that has him conducting an experiment to investigate zonation in salt marshes.
“While at NCC, I traveled and developed lab skills that make me a competitive candidate for internships and lab positions at UNCW – opportunities that are hard to come by for undergraduates at four-year universities. Many professors are impressed that I was able to gain so many skills and experiences early in my studies.”
Akers continues to make NCC proud, not only through his academic coursework and research, but through his passion to share his education and experiences with others. On Saturday, December 6 at 11:00 a.m., he will present a science colloquy for middle school and high school students at the North Carolina Museum of Natural Sciences titled “The Search for Northern Two-Lined Salamanders in North Carolina.” Admission is free and open to the public.
Only three species of two-lined salamanders are currently on record to occur in the state. Akers will present data from his research at NCC examining the occurrence of a species of two-lined salamander not yet recorded in North Carolina. He will share with students how Nash Community College helped him pursue a STEM career.
Nathaniel Akers received the John Bowley Derieux Research Award at the North Carolina Academy of Science hosted by the North Carolina Museum of Natural Sciences earlier this year. He served as a Biology tutor through the NCC Peer Assisted Learning Program. While enrolled at Nash, he also presented his first scientific talk in Crossnore, NC at the North Carolina Partners in Amphibian and Reptile Conservation meeting. He was a member of NCC’s Phi Theta Kappa and Gamma Beta Phi Honor Societies and graduated with distinction.
“Nash is not ‘just a community college;’ it is a one in a million kind of institution. Nash helped me to grow as a student, and provided opportunities for me that I could never have imagined possible. Doors are opening for me every day due to the experiences I developed at Nash Community College,” Nathaniel Akers said.
Now is the time to plan for the Spring 2015 Semester. If you need Financial Aid, please begin the application process now. This will help ensure you receive your Financial Aid on time if you are eligible.
Apply for admission to Nash Community College. To apply, visit CFNC.org.
Apply for Financial Aid online at www.FASFA.gov. Nash Community College School Code: 008557
You will receive an email 7-10 days after submitting your FASFA informing you which forms Nash Community College needs and where to find these forms. This email will be sent to your @st.nashcc.edu student email. (Log-in instructions are provided in the admission acceptance letter.)
You will receive an email from NCC if anything is incomplete or not received. Be sure to check your student email (@st.nashcc.edu) and read the email carefully.
The Financial Aid process takes 4-6 weeks. Once your file is complete, we will review your application and award your Financial Aid if you qualify for aid. Check your studentemail (@st.nashcc.edu) for your notification.
For more information:
Nash Community College Culinary students and instructors prepared and served food at the North Carolina Community College System Office Conference this week in Raleigh. Guests enjoyed Cuban sandwiches cooked to order with pickled carrot and radish salad, cucumber sushi rolls with soy caviar and wasabi cream served with Asian slaw and Caprese salad skewers with tomatoes from NCC’s garden. The colorful centerpiece was crafted by students with vegetables grown on the NCC campus.
Nash Community College Advertising and Graphic Design students designed the 25th Annual NCC Foundation Golf Classic t-shirt. The students are pictured from left: Will Lewis, NCC Foundation Executive Director Pat Daniels, Melissa Cooke, Xavier Moody, NCC President Dr. Bill Carver, Judie Taylor, NCC Advertising and Graphic Design Instructor Natasha Neal, Anna Inscoe, Desiree Dolbery, Rashaun Moore, Matt Unruh and Anna Bindrim. For the past three years, NCC Advertising and Graphic Design students have created the ‘mascot’ design for the Annual Student Scholarship Golf Classic t-shirt.
On October 21st from 6:00-7:30pm, Nash Community College (NCC) and Nash-Rocky Mount Public Schools (NRMPS) will host sixth through twelfth grade students and their parents at the 6th Annual Career & Technical Education Open House in the NCC Business and Industry Center. The event is free and everyone is welcome.
During the showcase, attendees will explore classes that can be taken in Nash-Rocky Mount Public Schools that align with classes and programs offered at Nash Community College. The event will give students and parents an opportunity to learn more about the college application process, financial aid, academic programs, career options and more. Demonstrations will take place inside and outside the auditorium including hazmat and canine demonstrations, fire extinguisher training, and a special visit from Vident’s EastCare helicopter, just to name a few.
“This event proves to be successful annually with over 900 students and parents coming through the doors in NCC’s Brown Auditorium. The event is the epitome of a successful relationship between educational institutions and the business community,” NCC Associate Dean for Student and Enrollment Services Wil van der Meulen said. Participating local businesses will be on hand to explain the importance of education as it applies to local employment. They will also showcase a wide array of careers available in the Nash County area.
Nearly 100 tables and demonstrations representing Nash-Rocky Mount Public Schools’ classes, Nash Community College programs of study and other educational and business partners will give attendees a taste of the offerings through each entity. In addition, representatives from local businesses and industries will be there to share more about their organizations and the importance of a skilled and educated workforce. “The relationship between Nash-Rocky Mount Schools and NCC is a perfect collaboration of deliberate actions to prepare students and adults to become career and college ready. The Showcase is an example of this great relationship that exists,” N-RMPS Director of Career & Technical Education Pam Lewis said.
At 5:30pm, a “State of our Schools” address will be given by NRMPS Superintendent Dr. Anthony Jackson in Building B, Room 2101.
For more information, contact Nash Community College Associate Dean of Student and Enrollment Services Wil van der Meulen at 252-451-8392. Last year’s event photos, video and additional information are available at www.nashcc.edu/cteshowcase.
The 25th Annual Nash Community College Foundation Student Scholarship Golf Classic was held at Benvenue Country Club in Rocky Mount on October 2, 2014 with 124 golfers participating. The tournament raised over $30,000 for student scholarships.
Members of the golf committee coordinating the event were 2014 Golf Committee Chair Phil Dixon and CMA Chief Executive Officer Phil Dixon, Providence Bank Vice President and Information Technology Officer Lyn Brown, First South Bank Senior Vice President and City Executive Lank Dunton, Benvenue Country Club Tournament Director Rob Farmer, Century 21/The Combs Company Broker/Owner David Combs, Nash Health Care Systems Senior Vice President Corporate Services Cam Blalock and Nash County Assistant Emergency Services Director Scott Rogers, Nash Community College President Dr. Bill Carver, Nash Community College Executive Vice President and Chief Financial Officer Annette Dishner, Nash Community College Vice President for Instruction and Chief Academic Officer Dr. Trent Mohrbutter, Nash Community College Foundation Executive Director Pat Ellis Daniels and Nash Community College Coordinator of Alumni and Annual Programs Melissa Sykes.
This year’s grand tournament sponsors were Content Marketing and Automation, North Carolina’s Electric Cooperatives, MBM, Oakley-Collier Architects, PNC Bank, Roger G. Taylor & Associates, Cummins, Institutional Interiors, Franklin Street Partners, Autumn Care of Nash, Sandy Cross Consultant Service and Wells Fargo. Golf carts are sponsored by Batts, Batts & Bell, LLP, W. M. Jordan/Bordeaux – A Joint Venture and McLane. 2014 Hospitality/Event Contributors are Benvenue Country Club, Carolina Eagle Budweiser, Inc., Davenport Autopark, North Carolina’s Electric Cooperatives and Speight’s Trophy Shop. Davenport Autopark was the hole-in-one sponsor.
The first place team in the first flight was Team Sumner with a total net score of 50. Team members included (from left): Rick Tate, Annette Dishner, Patrick Merritt and Sumner Tate
In second place was the PNC Bank team with a net score of 51. Team members included (from left): Howie Gotshalk, Kyle Huber, Marcus Smith and Casey Turner.
The second flight winner was the Cummins Rocky Mount Engine Plant team with a net score of 59. This team won on a scorecard playoff. Team members included (from left): Freddy Lacewell, Calvin Ballance, Richard Rains and Kenny Farmer.
The second place winner in the same flight was the The Dudes team with a net score of 59. Team players included (from left): Bill Craig, BW Holt, Fred Tulloss and John Tulloss.
Third Division – Champions
The Individual Players team was the third flight winner with a net score of 64. Team members included (from left): George Small, Dick Berry, Thomas Bashore and Frank Maynard.
The second place winner in the third flight was the Oakley-Collier Architects team with a net score of 64 with team players (from left): Franki Joyner, Ann Collier, Tim Oakley and David Griffin.
Closest-to-the-hole contest winners were: Wes Ballance on hole 2, representing the Content Marketing and Automation team, Dr. Trent Mohrbutter on hole 9 representing the Doctor’s Posse team, Kenneth Farmer on hole 13 representing the Cummins Rocky Mount Engine Plant team and Tommy Sasser on hole 17 representing Team Harris. The men’s longest drive winner was Ray Richardson of the Speight’s Trophy Shop team and the women’s longest drive winner was Rhonda Williams from the North Carolina’s Electric Cooperatives team. Bill Craig with The Dudes’ team won the tablet raffle.
On behalf of Nash Community College students, thank you for your support of the 25th Annual NCC Foundation Student Scholarship Golf Classic!
Golfers participating in the 25th Annual Nash Community College Foundation Student Scholarship Golf Classic will have a chance to win a 2014 Buick LaCrosse as a hole-in-one prize sponsored by Davenport Autopark. Pictured from left, Davenport Autopark General Manager Neill Nelson, NCC Dr. President Bill Carver, and NCC Foundation Executive Director Pat Daniels. Golfers will tee off October 2nd at 8 a.m. or 1 p.m. at Benvenue Country Club in Rocky Mount for a day of challenging fun, while providing scholarships for deserving college students. Registration begins at 7 a.m. Players who select the morning tee time will receive $100 off of registration.All proceeds from the golf classic will provide student scholarships and support the needs of Nash Community College. The format for this year’s tournament will be Captain’s Choice. For more information or to register, visit www.nashcc.edu/golf.
Amount Measure Ingredient
4 Poblano Chilis
For the Filling
1 cup 4 ounces, 113 g Queso fresco, or white farmer cheese, or Monterey Jack, grated
To taste Salt and white pepper
For the Batter
3 Eggs, separated
2 tablespoons 1 ounce, 14 ml Water, cold
¼ cup 1 ounce, 28 g All-purpose flour
2 teaspoons ¼ ounce, 7 g Baking powder
1½ teaspoons ¼ ounce, 7 g Salt
As needed Flour for dredging
As needed Oil for frying
1 Roast, peel, and split the chilies (see note at bottom) Cut out the seed pod but leave on the stem; let cool.
2 Stuff the chilies with the cheese. Reshape and chill for 30 minutes. (You can also skewer with toothpicks to hold them together but remember to take them out before serving, ouch!)
3 Beat the egg yolks and water until foamy. Add the flour, baking powder, and salt and whisk until it forms a batter.
4 Whip the egg whites to medium peaks; fold the egg whites into the egg yolks mixture
5 Heat the oil in a skillet to 350°F (175°C).
6 Place flour in a pan and dredge the stuffed chilies in flour.
7 Just before frying dip the dredged peppers into the batter, and fry them until golden brown on one side. Turn over and fry until golden brown on the other side. Drain on paper towels.
To roast and seed chilies
Place chilies on open flame and “Roast” them by burning the outside skin to a char. You don’t want to cook them so much that the flesh under the skin burns or cooks too much. (This is why Poblano peppers/chilies are some of the best for stuffing.) After they have been charred completely, very little if any green chowing and black all over, place them in a plastic zip lock bag and seal shut. This causes the steam to loosen the charred skin from the flesh and makes it easier to peel. Let them steam for about 30 minutes.
Using plastic gloves, remove the peppers from the bag and peel them carefully so as not to break the flesh or tear the pepper. The object is to keep them as whole as possible..
Once peeled make a small incision on the side of the pepper and remove the seeds and membrane from the inside, again carefully. (This is where I usually trash the peppers, but not to worry. Even trashed you can kind of stuff them, batter them and p[an fry them and enjoy them!)