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  • February 23Wear your masks and stay healthy out there Bobcats!

Intern Information Board

Making Basics: Bread & Pizza

by Lexie Baker

10 Ways To Eat Potatoes

by Harley Killgo



Mashed Potatoes: Dana Velden 

Baked Potatoes: Gimme Some Oven

Roasted Potatoes: Spend with Pennies

Potato Salad: Gimme Some Oven


Potato Soup: Meghan Splawn 

Potato Wedges: Cafe Delites

Homemade Potato Chips: Martha Stewart

Stuffed Potato Skins: Housewife How-Tos

Potatoes Au Gratin: Once Upon a Chef

Crack Potatoes: Julie’s Eats and Treats

Lives and Livelihoods At Stake

by Alec Dubois

Old Bay Burrito

by Lyndsey Bishop

Meal Ideas

by Sydney Sims

How Restaurants are Dealing

by Zach Whittle

Restaurants around the world are having to rethink their very existence. Some have gone to a new model of take-out or limited seating, while others will most likely close down for good. In this episode, my buddy Jared Duke will be joining me. Jared works at The Brick in Milledgeville, so he’s going to be telling me how his place of work is dealing during the Covid-19 pandemic. Don’t miss this episode!

The Quarantine Kitchen

by Caroline Willis


by Catherine Dale

Eating Out

by Jake Barrineau, Anna Nowak, and Taylor Keil


Cereal Coated French Toast

by Erin Giuliano

Superfoods To Boost A Healthy Diet

by Kelly Law

How To Make Homemade Jam

by Brighton Sandt

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Intern Information Board