Clark College President Robert K. Knight announced that The Tod and Maxine McClaskey Family Foundation made a $4 million gift to the college’s culinary program that will transform the learning [...]
Feeding the world Alumna creating bakery goods from new variety of resilient wheat Sweet and special confections New line of specialty chocolates A river of knowledge as a remedy for suffering A [...]
This is not a GMO. Soft durum wheat is developed by selective cross-breeding, similar to the way dogs were carefully bred to create an Irish setter. By Lily Raff McCaulou Jessica Murray [...]
by Lily Raff McCaulou Jessica Murray’s ’12 creativity in the kitchen is not limited to baked goods. She also has a soft spot for candy, especially chocolate. When Murray is not creating [...]
Clark’s greenhouse teems with native plants, educates students on sustainability By Toccara Stark Students move among stations at Clark College’s greenhouse, preparing cuttings from snowberry [...]
Steve Carlson ’67 didn’t even like the subject. A Clark counselor changed everything. By Rhonda Morin Steve Carlson ’67 taught science for more than three decades and—13 years after [...]
By Hannah Erickson At first glance, Clark students Tammy Senior and Qi Wu don’t seem terribly similar. One is young even by the standards of Running Start, a program that allows high [...]
Mature Learning to hold annual symposium to celebrate 43rd anniversary Clark College Foundation to be honored Clark College’s Mature Learning program, a part of the college’s Economic & [...]
Professor’s delight in mathematics began in childhood By Rowena Tchao As a young boy Paul Casillas was full of curiosity. He enjoyed building mechanical and scientific devices, and even had a [...]
American Legion Post #176 provided Clark College Foundation with a $10,000 gift in support of military veterans attending Clark College. The support will assist student veterans with the cost of [...]