While James Ng practices guitar about five hours a dayhere, almost all of his friendsback home in Hong Kong havebeen involved in the student-ledproteststhere.

Studentshavecamped outin three ofHongKong’sbusiestneighbor-hoods formore than amonth seeking the ability to participate in democraticelections.

In 1997 the former Britishcolony was handed back toChinese control with Beijingpromising that Hong Kongwould have more autonomythan other parts of China. Butnews reports indicate that Chinese leaders will allow only candidates approved by Beijing.

James, who moved to Schenec-tady in August to study Musicat the College, said that if hewere still in Hong Kong, hewould be joining the protests.

“I think it’s for the good of ourfuture,” he said. “We don’thave the right to vote for theperson we want to have controlover our system. You saydemocracy in Hong Kong, butyou didn’t give us democracy.It’s very, very brave of them toprotest, and they’re committed

to changing Hong Kong into abetter place.”

The movement also brings tothe surface tensions betweenHong Kong and mainland

China re-garding themigration ofmainlandersinto HongKong, bring-ing withthem busi-nesses thatdisplacelongtimeHong Kong

shops. “We have a lot of cul-ture,” James said. “You can’tclose small shops like that. It’snot fair.”

During a break from rehearsal,James switched gears a bit todiscuss his love for music, jazzin particular, something he didn’t explore until he arrivedin the United States. Now, he’sa devotee of the genre and lis-tens to Guthrie Govan, BennyGoodman and John Lewis.

After graduating from SCCC,he plans to transfer to anothercollege or university in the U.S.for a bachelor’s degree inmusic, “so I can either chooseto teach, play or compose.”

Introducing new Student TrusteeTaylor de Moree, a Human Services major, attended her firstmeeting of the SCCC Board ofTrustees this week as the newlyelected Student Trustee. Taylor’sterm is for one year and she is a vot-ing member of the Board.

A 2013 graduate of GuilderlandHigh School, Taylor is also Captainof the Women’s Crew Team.

She plans to graduate in May andtransfer to a four-year college oruniversity to pursue a bachelor’s degree in Human Services.She would eventually like to become a crisis counselor for troubled youth.

“I think I will be a really good voice between the student body and the Board,”she said.

a monthly publication for students, faculty, staff and friends November 20, 2014

BINNEKILLVol. XXX No. 9

Student from Hong Kong reflects onprotests there

“The Voice” and the audio expert,both students, help create adHere’s how it happened. Eric “The Voice” Anderson was toldby one of his culinary professors that he should do voice-overs. (When you hear him speak, you’ll know why. Think:blockbuster movie trailer voice.)

So, the Communications Office heard about him and recruitedhim to do a voice over for an ad. Here’s where Pete Ferriscomes in. The Music Audio Technology major recorded Ericin the new studio in the School of Music and then edited a 15-second ad for the SUNY College and Career Counseling Cen-ter, with the guidance of Instructor Sten Isachsen. Look for thead this winter in Bow Tie Cinemas in Schenectady.

Eric Anderson (left), Culinary Artsmajor, and Pete Ferris, MusicAudio Technology major, shownabove with Instructor Sten Isach-sen, helped create an ad that willrun in local theaters this winter.

2 Binnekill, november 20, 2014

Sandy Gonzalez, Director of College and High School Part-nerships, returned recently from Chicago where she presidedover the national conference for the National Alliance ofConcurrent Enrollment Partnerships (NACEP). The confer-ence, attended by more than 800 people, marked the end ofher two-year term as president of the organization.During the conference, Sandy was honored for the manystrides NACEP has made under her leadership. During hertime as president, she spoke at several events around thecountry on the importance of quality programming, oversawa new three-year strategic plan and worked toward revamp-ing the structure of the organization. In addition, Sandy pre-sented at the conference on ways members can becomemore involved in NACEP, facilitated a round table discus-sion and moderated a panel discussion. She will continue toserve on the Board of Directors and Executive Committee inthe role of Immediate Past President, a two-year term.

Arlene Moran joined the Founda-tion and Development Office as thenew Executive Secretary. Most re-cently, she was Records Clerk at theSchenectady Police Department.Prior to that, Arlene worked in thehospitality industry for 25 years,often with SCCC Culinary Arts students and graduates. She holds abachelor’s degree in English andAnthropology from the Universityat Albany.

Sarah Wilson-Sparrow joined theWorkforce Development Divisionas the new Coordinator of the TradeAdjustment Assistance CommunityCollege and Career Training(TAACCCT) Grant. Most recently,she was the Project Coordinator,Regional Adult Education Network(RAEN), for the Research Foundation of SUNY in additionto serving as a Course Development Facilitator for theSUNY RF. She provided oversight of training and profes-sional development for statewide adult educators, in addi-tion to grant management, contract review, website contentmanagement and event planning. Prior to this, she worked atthe Hamilton Fulton Montgomery BOCES as an Adult Edu-cator, College Transition Specialist and Case Manager.Sarah holds a bachelor’s degree in English Literature with aminor in History from Skidmore College. She also has herAdult Education Certification from the New York State Ed-ucation Department and is a trained administrator of the Na-tional Work Readiness Credential (NWRC), the Test forAdult Basic Education (TABE), and Test Assessing Second-ary Completion (TASC).

College welcomes new staff

Sabrina McGinty (left), Assistant Dean of Academic Affairs, andChef Rocco Verrigni, Professor in the School of Hotel, Culinary Artsand Tourism, meet with Culinary Arts students Soheila Hexemer,Joyce Chowenhill, Stephen Piorkowski, Vincent Plano, Tracy Brun-dege and Alexander Ognan about a spring trip to Italy.

Students and faculty prepare for firsttrips abroad Chef Rocco Verrigni unfurled a large map of Italy, spread it across acouple of tables in the Culinary Arts wing and started listing thecities that a group of SCCC culinarians will be visiting this spring. As talk turned to pasta, wine and formaggio, the excitement grewabout the 17-day adventure that he’ll be taking with a group of Culi-nary Arts majors. “I hope this is just the beginning and it will turninto a semester-long program for college credit,” Chef Verrigni said. The group will spend nine days in kitchens in four different citiesacross Southern, Central and Northern Italy, cooking with profes-sional chefs in the style of that particular area. Soheila Hexemer is one of the students looking forward to becomingmore fluent in the ways of Italian cooking by being immersed in anItalian kitchen. “I think it’s a really great opportunity,” she said. “Itwill be neat to know their customs and learn more about the wine.” Chef Verrigni has been communicating and meeting with officials inItaly for about a decade, discussing how the College could collabo-rate on a program there. The trip is now a reality with the addition ofSabrina E. McGinty, the new Assistant Dean for Academic Affairs,who hit the ground running this fall, developing a Global Educationprogram. “We are looking to develop a robust study abroad programincluding short-term travel, like this Culinary Tour of Italy program,as well as semester-long programs which we hope to offer our stu-dents in the near future. ” she said. “Giving our students these typesof experiences will give them a more global viewpoint, which inturn, will make them more effective and adaptable in the workplace.”The Italy trip, which takes place from May 26-June 11, is one of twoslated to happen this year. Another one is geared toward Honors stu-dents with a trip to London focusing on Shakespeare. SCCC is alsoin the processes of developing an exchange program with STP Ban-dung in Indonesia and Al Kafaàt University in Lebanon for Hotel,Culinary Arts and Tourism students. For more information on these trips or the College’s Global Educa-tion Program, please contact Sabrina McGinty at 381-1378,mcgintse@sunysccc.edu.

Faculty/staff development

3Binnekill, november 20, 2014

Women’s Basketball TeamFront row: Nia Robinson, Karleigh Huba, Shiann Coons, TaylorCater, Angel BrownBack row: Assistant Coach Zoe Naylor, Yolanda Austin, TaylorPiscitella, Erica Fortner, Sidney Archie, Morgan Sullivan,Christine Boyles, Head Coach Dayna Torino NewtonFor individual photos, roster and schedule, visitwww.sunysccc.edu/student/wbasket.html.

Meet the RoyalsHead down to the YMCA in downtown Schenectady this weekend for Men’s and Women’s Basketball games. Show some support andcheer on the Royals! Saturday vs. Jefferson CC – women at 1 p.m.; men at 3 p.m. and Sunday vs. Hudson Valley CC – womenat 1 p.m.; men at 3 p.m.

Men’s Basketball TeamFront row: Jamel Johnson, Zy-Eir Murray,Devon Jordon, Stephon McCalmon,Chanse Watson, Terrell MewbornBack row: Assistant Coaches Harry Rolleand Jayme Bates, Manager MichaelWilliams, Stephen Bert, Tru Garland, JoshDaignault, Alex McCraith, TerrenceSquire, Chris Dixon, Arkiem Williams, As-sistant Coach Michael Johnson and HeadCoach Mike NaylorFor individual photos, roster and schedule,visitwww.sunysccc.edu/student/mbasket.html.

Taylor CaterWomen’s Team Co-CaptainGraduate of Middleburgh Central SchoolFirst YearGuard/forwardFire Protection Technologymajor

Karleigh HubaWomen’s Team Co-CaptainGraduate of Shaker High SchoolFirst YearGuard/forwardHuman Services major

Devon JordanMen’s Team Co-CaptainGraduate of Bowsher HighSchool, Toledo, OhioFirst YearGuard/forwardBusiness Administration major

Stephon McCalmonMen’s Team Co-CaptainGraduate of Belleville HighSchool, Belleville, IllinoisFirst YearGuard/forwardLiberal Arts major

Team captains

4 Binnekill, november 20, 2014

The December concert season at SCCC kicks off with:

Classical, Baroque and Blues Tuesday, December 2, 7:30 p.m.Taylor Auditorium. Free.

Students from the School of Music join forces to present ClaudeBolling’s Suite for Flute and Jazz Piano Trio and Mozart’s PianoQuintet in A Major. Bolling is considered the inventor ofCrossover Music. His Suite for Flute and Jazz Piano Trio is written as a dialogue between the classical purity of the soloflutist and the rich variety of harmony and rhythm of a jazz pianotrio. The fusion of these two styles is often humorous and edgy,and always fun.

(l. to r.) Shannon Civic (seated at piano), Ron Gardner, AmandaCarr, Graham Wolfe, Ian Tucksmith, Matt Griffin, NatalieVanslyke, Chenya D’Arcangelis, Evania Osepia, Nick Kozak,Christina CarrissimoThey will be joined by: Chris Duffy, Lisa Schweinfurth, Kira Garvie, Whitney Nightingale, Gregory Eckhart, and Emily Thayer

Percussion and Jazz EnsembleWednesday, Dec. 3, 7:30 p.m., Taylor Auditorium. Free.

Chamber EnsemblesThursday, Dec. 4, 7:30 p.m., Taylor Auditorium. Free.

Chorus and Vocal ChamberEnsembleMonday, Dec. 8, 7:30 p.m., Taylor Auditorium,. Free.

Guitar EnsemblesTuesday, Dec. 9, 7:30 p.m., Taylor Auditorium. Free.

Jazz ComboWednesday, Dec. 10, 7:30 p.m.,Taylor Auditorium. Free.

Wind EnsembleFriday, Dec.12, 7:30 p.m., Taylor Auditorium. Free.

For more information please contact the School of Music at 381-1231, extension 2 or visitsunysccc.edu/academic/music/concerts.htm.

Board of Trustees Meeting The next Board of Trustees meeting will take place on Monday,December 15. Meetings for the Administration Committee and the EducationCommittee are held at 4:45 p.m. in the Lally Mohawk Room, Elston Hall. The regular Board Meetings begin at 5:30 p.m. inthe Lally Mohawk Room.

December Concerts

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Send story ideas to news@sunysccc.edu.

Remember: SCCC is Tobacco-Free.This includes cigarettes,chewing tobacco, pipes,and electric cigarettes.We’re counting on youto respect this policy.

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Science students impress at localfestival Stephan Mahabeer (above), Science major and President of theScience Club, was one of the students who presented originalresearch during the Museum of Innovation and Science’s(miSci) Science Festival earlier this month. His work waspraised by many who attended including individuals from sci-ence labs where he was encouraged to apply for internships.Also, Dr. William Meckley played the trombone with his per-formance recorded and played back on a wax cylinder, a tech-nology from the 1890s to 1920s.The Science Festival featured three days of wall-to-wall sciencewith demos, activities, planetarium shows, and special stageshows in the festival tent with more than 45 presenters fromthroughout the Capital Region and beyond.

Green bean casseroleSubmitted by Ryan Dunn, Culinary Arts, President of the Slow Food ClubThis Thanksgiving, surprise yourfriends and family by ditching thefrozen green beans and the French’sonion flavored topping for a farmfresh and mouthwatering seasonal favorite: green bean casserole. Green bean casserole Makes 15 portions Cream of Mushroom Soup6 oz butter6 oz onion, finely chopped5 baby portabella sliced5 shiitake mushroom slicedOne pack Dry Porcini Mushrooms2 cloves garlic, minced4.5 oz flour2 qts of heavy cream of half and half1 cup hot chicken broth¼ tsp of nutmeg1 pound fresh green beans2 medium onions, thinly sliced1 tsp Salt1 tsp Pepper1 ½ Granulated garlic1 cup FlourMilk Melt butter in a medium sauce potAdd the 6 oz of onion, all of the mushrooms, and the garlicSautee until softenedSift in flour, stirring to avoid lumpsAdd cream stirring constantlyAdd chicken broth a ladle at a timeContinue stirring until thickSeason with nutmegIn a pot of boiling water, blanch green beans and then shock themin ice water. This is done to keep the vibrant green color.Make sure green beans are well drained.Transfer mushroom soup to a casserole dish and fold in the greenbeans.Combine salt, pepper, granulated garlic and flour in a bowl.Add milk, a little at a time while stirring until you have achieved athick batter.Drop onions into batter. Take onions out of batter, shake off excess batter and drop into apot of hot oil that has about 3 inches of oil in it. Fry until golden brown and then place on top of the casserole.

Chef brings homegold medalCongratulations to Instruc-tor Michael Stamets of theSchool of Hotel, CulinaryArts and Tourism. ChefStamets took home the firstgold medal SCCC hasearned at the Societe Culi-naire Philanthropique dur-ing the 99th InternationalHotel, Motel and RestaurantShow at the Jacob JavitsConvention Center in Man-hattan. He competed in theBest Hors d’oeuvres Platterand wowed the judges withhis “Southern Hors d’oeu-

vres for Eight” featuring pickled sweet potato, sweet peamousse, smoked rabbit chop, shrimp and scallop mousseline,salmon mousse and roasted chicken wing. The show had morethan 100 entries, with Chef Stamets competing against fiveother chefs from across the country. Two golds were awarded inhis category. Also, Michelle Anaya-Malone, Technical Specialist, earned a Silver Medal and Nicholas Gabriel, a Hoteland Restaurant Management major, earned a Bronze Medal,both in Best Meat Presentation.

Academic AdvisementElston 222/ext. 1277Monday 8:30 am-6:30 pmTuesday 8:30 am-4:30 pmWednesday 8:30 am-4:30 pmThursday 8:30 am-6:30 pmFriday 8:30 am-4:30 pm

Academic Computing LabElston 529, 530/ext. 1213Monday-Thursday 8:30 am-10 pm Friday 8:30 am-4 pmSaturday 9 am-3:30 pm

Accounting/CIS Tutor LabElston 330/ext. 1041Monday-Thursday 9 am-3 pm

ADA Transition Services Elston 222/ext. 1345Monday-Friday 8:30 am-4:30 pm

AdmissionsStockade 120/ext. 1166Monday-Friday 8:30 am-4:30 pm

Albany SiteSecond Floor, 112 State St., AlbanyMonday-Friday 8:30 am-4:30 pmServices: Classes, Financial Aid, COMPASS Testing, Advisement viaSkype, Computer Lab, Photo IDs,Student Lounge and Study Areas

AthleticsElston 222/ext. 1356Monday-Friday 8:30 am-4:30 pm

Begley Library/ext. 1235Monday-Thursday 8:30 am – 9: pmFriday 8:30 am – 4:30 pmSaturday 11 am – 5 pm Closed Sundays

Business Office, StudentElston 219/ext. 1346, 1347Monday 8:30 am-4:15 pmTuesday 8:30 am-4:15 pmWednesday 8:30 am-4:15 pmThursday 8:30 am-4:15 pmFriday 8:30 am-4:15 pm

Career and TransferServicesElston 222/ext. 1365Monday-Friday 8:30 am-4:30 pm

The College Store Elston 109/ext. 1332Monday-Wednesday 8 am-6 pm Thursday 8 am-4 pmFriday 8 am-2 pmThe Commons Elston/ext. 1330Monday-Thursday 7:30 am-8 pmFriday 7:30 am-2 pm

College Central NetworkSCCC’s career management systemwww.sunysccc.edu/ces

Educational Opportunity Programs/Access Elston 222/ext. 1279Monday-Friday 8:30 am-4:30 pm

Financial AidElston 221/ext. 1352Monday 8:30 am-6:30 pmTuesday 8:30 am-4:30 pmWednesday 8:30 am-4:30 pmThursday 8:30 am-6:30 pmFriday 8:30 am-4:30 pm

Gateway MontessoriGateway 124/ext. 1455/1295Monday-Friday 9 am-11:30 am(Call for program information.)

Language LabElston 520/ext. 1373See lab for hours.

Learning CenterWriting LabElston 523/ext. 1246Monday-Thursday 8:30 am-7 pmFriday 8:30 am-4 pmSaturday 10 am-3 pm

Math Lab Elston 518/ext. 1435Monday-Thursday 8:30 am-7 pmFriday 8:30 am-4 pmSaturday 10 am-3 pm

Registrar’s OfficeElston 212/215381-1348, 381-1349/ext. 1148Monday 8:30 am-6:30 pmTuesday 8:30 am-4:30 pmWednesday 8:30 am-4:30 pmThursday 8:30 am-6:30 pmFriday 8:30 am-4:30 pm

Student Affairs, Vice PresidentElston 222/ext. 1344Monday-Friday 8:30 am-4:30 pm

Student GovernmentElston 220H/ext. 1388By appointment or walk-in

Testing CenterElston 427/ext.1293TestingCenter@sunysccc.eduMonday-Thursday 8:30 am to 7 pmFriday 8:30 am-3 pm

TRIO Student Support Services Elston 328/ext. 1465Monday-Friday 8:30 am-4:30 pm

Tutor ServicesElston 328-C/ext. 1461Monday-Friday 8:30 am-4:30 pm

Veterans AffairsElston 223/ext. 1284Open daily. See office for hours.

Wellness and Support ServicesElston 222/ext. 1365Monday-Friday 8:30 am-4:30 pm

Workforce DevelopmentStockade 120/ext. 1315Monday-Friday 8:30 am-4:30 pm

YWCA Children’s Center Gateway Bldg./ext. 1375 or 1389Monday-Friday 7:30 am-5:30 pm(Evening hours available dependingon enrollment.)

Campus Resources (Hours for November – December 11) (Note: Closed Thursday, Nov. 27 and Friday, Nov. 28.)