This week, Nick Haines talks to Johnson County Community College President, Dr. Terry Calaway. We get an inside look from JCCC media students at Habitat for Humanity’s ReStore Deconstruction program. Amber Arnett Bequeaith shares a Christmas cookie recipe for those who have dairy and gluten allergies. And we watch as Sketch Artist Trey Bryan turns patrons at Hotel Phillips into artwork.
We begin this week with a question: Which is the largest institution of higher education in our bi-state area? Is it KU or MU? You might be surprised to learn that it’s actually neither.
With more than 50,000 students enrolled in credit and continuing education classes each semester, Johnson County Community College is now the largest institution of higher education in either Kansas or Missouri.
And after 5 years at the helm, JCCC’s President Terry Calaway has announced he is retiring. Along with increased enrollment, Calaway is credited with bringing a lot of novel programs to JCCC which is consistently ranked as one of the best community colleges in the country.
People no doubt have heard about the Nerman Museum of Contemporary Art which was added during his watch, but the college is also getting national attention for its culinary program which will open its own culinary academy and innovative demonstration kitchen next year. Dr Calaway sat down for a conversation with Nick Haines.
Everybody seems to be more concerned about the environment these days. Keeping as much waste out of landfills as possible is one step towards preserving our resources. What happens when someone tears down a house to make way for a new one?
As part of our ongoing reporting project with broadcast students at Johnson County Community College, we take a closer look at how a non-profit group called Habitat ReStore is finding new ways to recycle old materials that would have been destined for the landfill.
‘Tis the season…of eating! Whether it is Christmas cookies, holiday hams or a pesky fruitcake, we all know that sweet treats play a big part in the joys of the season. But for a lot of us with allergies, and other dietary restrictions, yuletide pleasures can be a real challenge.
Never fear though, here on The Local Show, we’re here with a totally gluten- and dairy-free holiday recipe from KCPT viewer Amber Arnett Bequeaith. Amber runs Full Moon productions,the company that runs the Haunted Houses in the West Bottoms. but she and one of her children also happen to be gluten and dairy intolerant, which too, can be downright scary.
So how can you make a totally gluten and dairy free Christmas cookie that still passes the taste test? This week, we intend to find out.
If you are so inclined, here’s Amber’s GF/DF recipe for Holiday Sugar Cookies so you can try your own taste test at home:
½ c. Earth Balance (Butter substitute)
1 egg
¾ c. sugar
¼ c. turbinate sugar
1 ½ teaspoon vanilla
Cream together
½ c. sour cream alternative
Add and stir till mixed in
1c Almond Flour
1c Sweet White Sorghum Flour
1 ½ Brown Rice
1 teaspoon soda
½ teaspoon salt
1 teaspoon nutmeg
Dash of Cinnamon
Mix into wet ingredients. Stir until it clumps. Take and ball the dough. Roll out on floured surface. Cut out!
Bake 350 degrees on a greased cookie sheet.
