Today, Nov. 2, is National Deviled Egg Day!
Deviled eggs were first created in 1786, when the word “deviled” made its official debut as a culinary term used to describe a fried or boiled dish that was highly seasoned. In the 1940’s, mayonnaise became widely used as the binder in deviled eggs.
Today, the classic deviled egg recipe includes mayo, dijon mustard, and relish. Seasonings and ingredients vary by region.
While most folks were able to enjoy a bit of a slower pace this summer, new employees Shelia Grantham and Kerry Potts started their new roles at Algonquin College and hit the ground running, quickly becoming part of the College community, hosting events and being interviewed by local media.
Grantham and Potts are Indigenous Pedagogy and Curriculum Consultants, new roles created within Learning and Teaching Services (LTS). The goal of LTS aims to foster a culture of teaching innovation and excellence at Algonquin College and build relationships with faculty, academic schools and Applied Research that support strategic collaboration, pedagogical and technological exploration, and ideas sharing. With these new roles, LTS will further advance the TRC’s Calls to Action relating to Indigenous education.
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As we prepare for the upcoming Fall Convocation, we are pleased to introduce our valedictorians who
will be speaking to their respective classes during their ceremonies.
Today, we feature Dana Zeyl — graduate of the Algonquin Centre for Construction Excellence’s Heating, Refrigeration, and Air Conditioning Technician program.
What is your favourite memory from your time at Algonquin College?
My favourite memory from my time at Algonquin College was being given the opportunity to assist in installing a new furnace in the lab to gain some extra experience outside of class. My professors were always willing to give students who were eager to learn opportunities to expand their knowledge in their trade.
How did COVID-19 impact your life and/or studies during your time as a student?
Luckily, because of the hands-on nature of my program, a lot of my courses were still in person despite COVID-19. My classmates and I were still able to get a semi-traditional college experience: I was able to make friends and connections with other people passionate about their studies and the HVAC trade, people that I can remain in touch with over the years and support and encourage in their careers. Continue reading