Fall 2017 newsletter
Fall 2017 (click link for .pdf)
Summer 2017 newsletter
Summer 2017 (click link)
Fall/Winter 2016-2017 newsletter (Feb 2017)
Spring/Summer 2016 newsletter
Winter/Spring 2015-2016 newsletter (Jan 2016)
Spring 2015 newsletter
Winter 2014-2015 newsletter
5 students and Dr. Squillace travelled to St. Louis on a 3 day immersion trip, where they served in a homeless shelter, visited social service agencies and social workers, and visited an MSW program. See the fun pics below!
Here's a link to the press release! http://www.mac.edu/news/press_release.asp?ID=3313
The Social Welfare Policy class took it's annual trip to the capital in Springfield, Illinois, to meet with legislators and discuss issues of importance.
The Social Work and Nursing Departments collaborated in an Inter-disciplinary Training for preparedness for Disaster relief. The students went through training in the morning, then engaged in a "live" disaster with the help of the local 4-H students as actors.
On behalf of the Social Work Program, the Biology program, the Environmental Justice Council, and Biology Club, we would like to extend our gratitude to the MacMurray administration, facilities crew, Admissions office, faculty, staff and students for their support of the Community Garden. This was our second summer in operation and it was another successful harvest. Students and faculty invested over 210 volunteer hours working in the garden. Close to 30 youth from the community and local schools also participated and learned about gardening, including a tour from the Lincoln School in coordination with Admissions. The crops harvested were donated to 6 nonprofit agencies in Jacksonville, including the Women’s Crisis Center, Salvation Army, Jacksonville Food Bank, Lincoln Baptist Church, HELPS Ministries, and the Heating and Cooling Center; in addition, some were donated to approximately 10 private families in need.
Our most successful vegetable this summer was the tomato, with a count of approximately 925! Other donations of crops included 25 green peppers, 40 hot peppers, 9 red peppers, 23 2-gallon bags of basil, 2 bags of parsley, 1 bag of chives, 35 carrots, 3 bunches of broccoli, 10 spring onions, 3 large zucchini, 11 radish, and 2 cabbage.
Again, many thanks, and now we are on to the Greenhouse. If you would like to participate in current and future gardening activities, please feel free to contact us at any time.
"No occupation is so delightful to me as the culture of the earth, and no culture comparable to that of the garden..." - Thomas Jefferson