With a new president, EMCC looks forward to the next 50

BANGOR You could say 1966 was a tumultuous year. Lyndon B. Johnson was president of the U.S. during a time when nearly 200,000 troops were part of the war effort in Vietnam. Demonstrations against that war were heating up across the nation, and the military launched its new SR-71 Blackbird spy plane in an effort to gain an advantage in the Cold War.

EMCC's Maine Trivia Tournament returns

BANGOR Things will be getting trivial for a not-so-trivial cause at Eastern Maine Community College.

The Third Annual Maine Trivia Tournament will be returning to EMCC's Johnston Gymnasium on March 31. Doors will open at 5 p.m., with the event beginning at 5:30 and running to approximately 9 p.m. The cost to register a team is $200, with all proceeds going to the EMCC Foundation.

Fierce competition, tasty results

BANGOR The second annual Maine Chef Challenge is back after an incredibly popular first year. Three of Maine's top chefs will battle it out in front of an audience for the chance to be named 'Maine's Chef' this March 22.

'Last year, we were wondering if chefs would even want to compete,' said Katrina Mumford, the social media and web manager of Development and Marketing at EMCC. 'And now, we've had such an overwhelming response. We've been very lucky in that way.'

BANGOR - The Eastern Maine Community College golf team has been awarded the 2012 Yankee Small College Conference YSCC Sportsmanship Award. Players are peer-nominated for this award which ties directly to the EMCC Golden Eagle philosophy of recognizing that there is more to the game than winning, both on the field and in the classroom.

BANGOR - Three chefs will put their culinary skills to the test during the Maine Chef Challenge being held at Eastern Maine Community College later this month. Laurie Turner, resident chef at Winterport Winery; Jason Payne of Jeanie Marshal Foods and an in flight chef and caterer for private and corporate flights; along with Meghan Woodbury, executive chef at Ipanema Bar & Grill and The Reverend Noble Pub, will be whipping together three courses of their choosing from ingredients that they will be shown just moments before the competition.

"Slightly before the competition begins, they will [also] be informed of a mystery ingredient they must use, which will add some excitement and a bit of a twist," said CarolAnne Dube of Eastern Maine Community College.

The chefs will not only have the pressure of creating their culinary works of art in front of a live audience, but they'll also have a time limit in which to do so.