NIC @ Home Student Newsletter - April 13

Hello NIC students!

I hope you are enjoying the wonderful weather, despite the social distancing measures in place. I am pleased to present your weekly Student Life update.

If there is information you'd like to see included in upcoming communications, or would like to share, please let us know at

Student Life@Home
A reminder that NIC's Office of Global Engagement has weekly challenges. Be sure to follow them on Facebook and Instagram.

Share how you are taking care of yourself at home. Share on social media and tag NIC on Facebook and Instagram.

Interested in listening to some podcasts? Check out some of Canada’s best here.

We are working on putting together some online games and engagement opportunities for students so stay tuned!

#IamNIC #NICatHome

Self-Care Tips
We are pleased to provide a link to a helpful tool during this time of uncertainty: A COVID-19 Workbook: A guide to accept your feelings, tolerate distress, and thrive.

Healthy Eating - scroll down for another delicious (and cheap!) recipe. Send your own healthy and cheap recipes to

Supports and Services

If you need any support through this time, please reach out to us. You can find information on NIC's counselling services, along with links to community supports, including 24hr crisis lines, on NIC's Counselling page.

Department of Accessible Learning Services

The Department of Accessible Leaning Services provides a variety of support for students with disabilities or medical conditions. This includes academic accommodations such as access to adaptive technology, evaluation adaptations, production of alternate-format course materials, etc. If you would like to discuss potential supports and options, please send an email/call the faculty member listed below. We will be happy to get back to you soon.


Roslyn Gaetz 250-923-9713

Ed Walker 250-923-9700 ext. 4284


Niki Baird 250-334-5079

Wendy Harris 250-334-5080

Ed Walker 250-334-5000 ext. 4284


Janis Almond 250-724-8765

Ed Walker 250-724-8711 ext. 4284


Roslyn Gaetz 250-923-9713

Online Library Guide
WriteAway will accept new student submissions until April 15, an extension of two weeks to their normal semester. NIC both Writing Support and Math Support are also continuing to accept online submissions, questions and appointments until the end of April. Some of our peer tutors are still tutoring using web conferencing software; check the peer tutoring website to see available tutors and book appointments.

To access any of these services, please visit NIC Library & Learning Commons at

Student Employment Services has scheduled several virtual workshops and info sessions for students: Building a Professional Presence Online (April 14 at 10:30am), Accessing the Hidden Job Market (April 15 at 1:00pm), and a session for international students related to study permits, visas and employment (April 16, 23 and 30 at 1pm).

Check out the event calendar at CareerCentral for more details.

Enjoy your week and stay well,

Dean Martin
Manager, Student Life

If you wish to respond or have any questions, please click here.

Healthy Eating

30-minute Healthy Pasta with broccoli, sun dried tomatoes

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6 servings
  • Cuisine: Italian


  • 2 cups any shape pasta, uncooked
  • 1 cup pasta water, reserved
  • 2 large garlic cloves, minced
  • 1 tbsp extra virgin olive oil
  • 1/4 cup + 2 tbsp pesto, divided
  • 2 cups grape tomatoes, cut in halves
  • 4 cups broccoli florets, coarsely chopped
  • 1/3 cup sun dried tomatoes, thinly sliced
  • 1/2 cup (2 oz) Parmesan cheese, grated
  • 1/2 tsp salt
  • 1/8 tsp red pepper flakes
  • Ground black pepper, to taste


  1. Cook pasta as per package instructions. Reserve 1 cup of pasta water, draining the rest. Set aside.
  2. While pasta is cooking, get all ingredients ready. Preheat large deep skillet or a dutch oven on medium heat, add olive oil and garlic. Sauté for 30 seconds, stirring frequently. Add 1 tbsp pesto, tomatoes and stir. Cook for 1 – 2 minutes and stir again. Cook another 1 – 2 minutes. Move to one side of the skillet and make sure the empty side of is positioned directly over heat. Add 1 tbsp pesto and broccoli, stir and cook for 4 minutes, stirring once.
  3. Remove skillet from heat and add remaining 1/4 cup pesto, sun dried tomatoes, salt, black pepper, red pepper flakes, pasta and pasta water. Stir gently and let flavours marinate for a few minutes. Do not cover because broccoli will become a mushy mess. I also like to add half Parmesan cheese in this step and the other half right before serving. Serve hot.

Store: Refrigerate in an airtight container for up to 3 – 5 days or freeze for up to 3 months.

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