Mustang Connections

Today, we honor Juneteenth, a day that commemorates the emancipation of enslaved African Americans and celebrates freedom, resilience, and hope.

As we reflect on this important moment in our nation's history, we honor the contributions, achievements, and voices that help strengthen our communities.

Western Wyoming Community College Announces Planned Name Update to "Western Wyoming College" https://loom.ly/WbK6thk

🔥 What’s cookin’ at Western? 🔥

In the 1970s, the We Welcome and Care Committee compiled a cookbook featuring favorite recipes from faculty and staff. Although it’s no longer in print, we’re excited to share these cherished recipes once again!

This month we have:
Tennessee Pit Barbecue (for large groups) by Dick Flores

Dig a pit eight feet deep, about four feet wide and at least ten feet long. Locate strong steel grating to fit across the pit. It also helps to build a windbreak to control the dust on the windward side and a rain cover if necessary.

Thirty hours before you're planning to eat, fill the pit to the top with hardwood or other deciduous wood. Keep a few pieces of wood out for use later. Do not use wood with heavy sap or odor such as pine or fir. Light the pit and burn it down to coals. This will take about eight hours. You'll have about two feet of coals and ashes in the bottom of the pit.

Buy boneless beef and pork in twenty to thirty-pound pieces. This doesn't have the [to] be the best cuts. Wrap the meat in heavy aluminum. Put the grates over the pit. Leave a space to throw chunks of wood into the pit later. When you can hold your hand just over the grates for at least ten seconds, put on the meat with the fold in the aluminum up. You must then warm (don't cook) the meat until it's warm through to the middle. This will take about four hours. Warm meat will accept smoke; hot, cold or cooked meat will not. Don't let the heat in the pit rise to the point where you can't hold your hand at grate level.

When the meat is warm, open and fold back the aluminum foil on each piece. For the next eight hours, continue to score the meat to let the smoke in. Turn each piece from time to time inside its foil but don't break the foil. The juice trapped in the foil will eventually be absorbed back into the meat. Add pieces of wood from time to time to maintain the heat and keep the pit smoking.

During the last eight to twelve hours, you can salt and rewrap the meat and increase the heat to a point where you are able to hold your hand above the grate for only about two seconds. Finish cooking the meat. Check it often. During the last hour or so, open the foil again.

Prepare both a barbecue sauce and seasoned beans, and when they are fully cooked bring them out and set them uncovered on the grate for several hours to accept some smoke. Sire often to get the smoke flavor down into them.

Allow 1/2 lb. of meat per adult.

Note: This recipe can also be adjusted to feed smaller groups. Even with ten-pound pieces of meat, the smoking/cooking time (after the coals are ready) shouldn't be reduced below about sixteen hours. The depth of even a small pit must be at least six feet.

to a lovely sunny day in the Atrium.

Western Wyoming Community College (Western) is pleased to announce that the Spring 2026 honor roll lists are now available, including the Part-Time Honor Roll, Vice President’s Honor Roll, and President’s Honor Roll.

Learn more at https://loom.ly/yH9W_tk

🔥 What’s cookin’ at Western? 🔥

In the 1970s, the We Welcome and Care Committee compiled a cookbook featuring favorite recipes from faculty and staff. Although it’s no longer in print, we’re excited to share these cherished recipes once again!

This month we have:
Blueberry Shrub by Kathy Tatum

1 pint fresh blueberries
1/2 c lemonade (use frozen lemonade concentrate)
Ginger ale

Puree blueberries in blender or food processor or pass through food mill, rub through strainer with wooden spoon. Stir in lemonade and chill in a screw-top jar. To serve, shake well, pour 1/4 cup mixture into 8 oz. glass, fill with ice and fill up glass with ginger ale.

Congratulations 2025-2026 graduates!!!

Congratulations Graduates!! Now that commencement has ended, Western will move into summer hours. Western’s campus is open during the following hours:

*Business Hours Monday–Thursday: 7:30 AM – 5:00 PM
*Campus Hours Monday-Thursday: 6:00AM- 9:00PM
*Campus will be open Friday–Saturday: 6:00 AM – 6:00 PM (Please note: The Main Entrance is the only public entrance open on Fridays and Saturdays.)
*Sunday: Campus closed to the public

Have a wonderful summer!

to a timeless moment — commencement day! 🎓

Just in time for this year, this black-and-white photo may be undated, but the excitement is always unmistakable. Caps, gowns, and speeches of congratulations marked the end of one chapter and the beginning of another.

Congratulations Mustangs!