Scene on Campus: Growing as a Community

The St Mary’s Sustainability Committee  recently opened its community garden at the St. Mary’s Center for Social Justice to the public where they hope a new sense of community will grow amongst students. in this video the head gardener in the community garden Marry Kenny talks about the benefits of self-grown food.



Conference on Social Justice, October 2016 Topic: Immigration


This was an interesting event that talked about the growing situation around immigration reform that has only increased in discussion since the election of our new president-elects stated policies on immigration. St. Mary’s University annually sets up a “Conference on Social Justice“. where they gather speakers from across the city to discuss a certain social justice issue. Taking prime opportunity in this years election controversy with immigration reform St. Mary’s found a number of speakers to discuss the moral social and economical aspects of immigration. in the conference i attended the speakers were two economics professors Dr. Belinda Roman, and Dr. Steve Nivin as well as the CEO of the San Antonio Hispanic Chamber of Commerce, Ramiro A Cavazos, who all talked about the economic impact of immigration locally, state wide and nationally.

Chili and Cornbread

Chili and Cornbread by Brandon Littlefield

Videography and Production by Troy Grohman

Brandon Littlefield is a former St. Mary’s student, who studied engineering at the university until 2006. In this video he cooks a nostalgic winter time favorite of his youth, chili and cornbread that has been a family tradition to cook whenever it first starts getting cold



For Chili:

  • 1tbs of olive oil
  • 1 onion diced
  • 1 red bell pepper diced
  • ½ cup of carrots diced
  • 2tbs of cumin
  • 1 lb. of ground sirloin
  • 1 can of crushed tomatoes
  • 1 can of chipotle peppers
  • 1 can of kidney bean
  • 1 can of pinto beans
  • 1 can of black beans
  • ½ tsp. of oregano
  • 2 tsp. of adobo sauce
  • 2 cups of water

For cornbread:

  • 1 bag of cornbread mix
  • 2 ½ cups of milk
  • 1 egg
  • 1 can of corn
  • Cupcake wrappers
  • Cupcake pan


To start the chili, begin by sweating the bell peppers onions and carrots for about 5-10 minutes. Once the vegetables are sweated and they become soft, add in the cumin and the ground sirloin, raise heat to high until the meat is fully cooked, once the meat is done stir in the crushed tomatoes, water, adobo sauce and oregano and add salt and pepper to taste. Simmer the chili on low heat for 30 minutes while stirring occasionally. Then add the beans and simmer on low heat for another 30 minutes. Then the food is ready to serve.

To start the cornbread, mix in bag of cornbread mix with egg milk and corn stir in a mixer for about 3-5 minutes until it is smooth then pour in cupcake wrappers, in the pan. Bake at 400 degrees Fahrenheit until cooked all the way through, check by using a toothpick to see if it is cooked all the way through.

Serving Up Wins at the Volleyball Tournament

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Here is Tammy Jo Grohman of Kryptonite Volleyball getting ready with her hands up in the air awaiting the spike so that she can block it

Here is Tammy Jo jumping up and completing the block

Tammy Jo (middle), Cat Torres (right) and Kristin Upshaw (left) getting ready for another game in the tournament

Tammy Jo goes on the offensive and spikes a ball to the opponent

Tammy Jo barley gets her hand above the net but it’s enough for the kill