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On Nov. 21, the Ottawa Home Economics Association (OHEA) donated $3,579 to the Algonquin Students’ Association (SA) Food Cupboard.

The donation came from the Fall Pant-a-Thon, an OHEA event that sees volunteers work to hem the uniform pants for learners in the College’s various culinary and baking programs. The event took place from Sept. 5-8 in the lobby of H Building. More than 500 pairs of pants were hemmed, allowing learners a safer and cleaner experience during their kitchen studies. The cost for the hemming of two pairs of uniform pants is included in each learner’s incidental fees, and all proceeds after expenses have been donated to the SA Food Cupboard, a resource that supports learners dealing with food insecurity.

The 2023 Pant-a-Thon — the first such event since 2020 — is the continuation of an initiative that began in 2016. It started after OHEA volunteers working in kitchens noticed that AC culinary students were resorting to improvised methods — like duct tape — to secure their hems and prevent dragging. The volunteers then proposed the Pant-a-Thon idea to College administrators, leading to a multi-year partnership that has benefitted the College’s learners and provided an opportunity for OHEA members to help their local community.

“The partnership with the OHEA gives our students a positive start to their education,” said Cory Haskins, Chair of Culinary Arts. “Students arrive fully prepared for their first class. The donation to the Food Cupboard is a wonderful gift to support AC students.”

Algonquin College is implementing new initiatives to reduce our impact on local waterways by changing the way we use salt for Snow and Ice Management on campus. This means that pedestrians will notice less visible salt on the pathways as we have implemented the use of brine, treated salt and improved plowing techniques to deal with snow and ice.

Safety is still our number one priority and these changes will not impact the well-being of motorists or pedestrians within the College Community.

If you notice an icy patch or snow drift that is impeding accessibility, please reach out to our Service Desk at extension 7710 – we are here to help!

Follow these tips to navigate winter weather securely, especially when facing icy surfaces:

Footwear Matters

Invest in insulated, waterproof boots with a robust tread. Choose shoes that provide excellent traction to prevent slipping on icy walkways. Avoid smooth-soled shoes, as they can increase the risk of accidents.

Walking Techniques

When venturing out on icy surfaces, adopt a cautious walking style to maintain stability:

• Take Smaller Steps: Short, deliberate steps help to keep your balance on slippery surfaces.
• Slow Down: Reduce your walking pace to avoid sudden slips and falls.
• Bend Your Knees: Slightly bending your knees lowers your center of gravity, adding an extra layer of stability.
• Wide Steps: Distribute your weight evenly by taking wider steps. This simple adjustment can significantly reduce the risk of slipping.

Embrace the “Penguin Walk”

Channel your inner penguin by pointing your feet slightly outward and shuffling along. This walking technique, although amusing, enhances stability on icy terrain.

Community Safety Begins with You

This winter, let’s work together to create a safe and secure College environment. By following these simple guidelines, you will be capable of navigating winter with ease.

Stay warm, stay safe, and savor the beauty of winter responsibly.

This winter safety advisory is brought to you by Facilities Management, dedicated to providing a safe, comfortable, and sustainable learning environment for the College Community.

This time of year it’s common to see crab apples on the ground at the Ottawa Campus. A group of keen-eyed (and perhaps hungry) members from the Grounds Maintenance Team noticed the bounty and reached out to the culinary department to see if they had use for the surplus crop.

The culinary department, which teaches a farm-to-fork class and often uses local and seasonal produce in their instruction, accepted the bushels of apples and set about incorporating them into local lessons with different classes of students.
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