Sullivan University’s Northern Kentucky Center for Learning has closed; majority studying online
Sullivan University’s Center for Learning- Northern Kentucky closed its doors over the weekend. A spokesperson for the university said the…
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Sullivan University reduces tuition for incoming students, pointing to mergers that create efficiencies
Cost-savings and efficiencies generated by its recently approved merger have allowed Sullivan University to reduce tuition for incoming students this…
Chef John Foster: An amazing experience in Spain, enjoying the people, the scene and the fantastic food
Spain, was mind-blowing, a trip of a lifetime for me. Prime location in the Basque region, two must-see locations in…
Sullivan University merger approved, joins with College of Technology, Design and Spencerian
The Southern Association of Colleges and Schools Commission on Colleges (SACSCOC) has approved the merger of Sullivan University, the Sullivan…
Chef John Foster: We love our pasta — in all forms, but we should try risotto for its versatility and taste
We love our pasta, in just about any conceivable way possible to serve it. It doesn’t even matter that for…
Chef John Foster: Mushrooms, mushrooms — so many ways to make them a special part of your meal
The dichotomy of mushrooms always presents an appealing dilemma to me. On the one hand, you have the reverential tones…
Sullivan University partners with USA Cares to provide education and training for veterans
Sullivan University is announcing a partnership with USA Cares, a Kentucky-based non-profit military assistance organization, to provide education and training…
Sullivan University offering opportunity to learn more (online) about its Ph.D. in management program
Prospective students can learn about Sullivan University’s Ph. D. program from the comfort of their own home through a live,…
Chamber’s ‘Lunch & Learn’ on eating well — includes a healthy lunch with ‘The Diet Doc’
On Wednesday, February 21, the Northern Kentucky Chamber of Commerce will host the first installment of a Lunch & Learn…
John Foster: Sharing insight into grandeur of Ferris Wheel, the restaurant business, success, failure
The restaurant industry has always been an amusement park attraction, for as long as I’ve called Lexington my home. Part…
Chef John Foster: Meal planning takes center stage in the kitchen as holiday season approaches
Holiday meals always present the most obvious challenges to cooks. Pre-planning, prep lists that stretch over two or three days….
Sullivan University offering grants to prospective students in Northern Kentucky region
The Sullivan University Center for Learning-Northern Kentucky is offering grants to Northern Kentucky and Greater Cincinnati residents to further their…
Chef Foster: Channel your inner Pilgrim by making creative recipes using seasonal pumpkins
Inevitably, sometime in October I will be pressed to write about pumpkins. I will talk about their history, the origins,…
Chef Foster: Soup may not be a cure-all, but it can still be a remedy for what’s ailing us
I’ve got the sniffles and a nagging cough. Not sure if it’s allergies or I’ve finally succumbed to a common…
Sullivan University offers ‘Finding Your Purpose through Meaningful Work’ session in Fort Mitchell
The Sullivan University Center for Learning-Northern Kentucky is hosting a breakfast session about “Finding Your Purpose through Meaningful Work” on…
Chef Foster: Preserving the sanctity of pasta, one of our oldest and most versatile culinary treasures
Mention the word pasta to someone and they may shrug their shoulders slightly. Yeah, they like it all right but…
Chef Foster: A well-stocked pantry will save precious minutes for your weekend cooking projects
When fall rolls around every year, we anticipate that after the kids are back to school and the days start…
Chef Foster: Step out of your comfort zone with fall offerings and experience a new level of eating local
The fall season in Kentucky can become a series of culinary acrobatics, twists and turns that jolt us out of…
Chef Foster: Raw?! Unlock the culinary range of your peppers through smoking or roasting
I just spent an evening smoking trays of banana peppers to put away for another menu change, and in doing…
Chef Foster: Restaurant scene no longer dominated by fast food as Lexington hometown talent emerges
It sometimes helps with perspective when you visit another city or state and immerse yourself in their version of your…
Chef Foster: The season is fleeting so enjoy delicious asparagus dishes while you still can
Asparagus, green garlic, lacinato kale, spinach, radishes and strawberries. Sounds like a great mystery basket or shopping list, and it…
Chef Foster: Stay as close as you can to the season when choosing fresh fruits for your menu
Quick, what was the last piece of fresh fruit you ate? Crunched on an apple, sectioned an orange? How about…
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