the alumni - The Galloway School

g
the alumni
WINTER 2014
ma azine
the galloway school
Food,
glorious
Food
Rebecca Dinerman Weil ’92
[ Contents ]
>
Editor
Sherri Breunig
Contributors
Louise L. Coffin
Ricky Emmons ’09
Leslie Fisher
Claire Horn
Linda Levy
Michael Maziar ’01
Seth Morganstern ’01
Janet Reed
Scott Mitchell ’87
Creative Director
Steve Parker
Photography
Ricky Emmons ’09
Jerry Mucklow
David Waln
Cover Photo
Jerry Mucklow
4 Happenings
Students organize Hunger Games Reaping.
Galloway enters partnership with Farm
Chastain. ML students host marketplace to
raise funds for charity. 9th grade student leads
Rocket Club. Get to know Peter Emmons, 7th
grade social studies teacher.
24 Athletics
The Galloway swim team is a team to watch.
Galloway snags WNBA players to coach girls
basketball. New athletic director returns to
Galloway.
28 Honors
Two outstanding alums are honored with
Galloway’s first ALUMinaries awards. Meet the
Four Pillars honorees for 2013.
8 Food, Glorious Food
A spotlight on three Galloway alums who have
food at the center of their careers.
33 Giving Back
Seth Morganstern ’01 on why he gives to
Galloway.
12 Alumni Events
Find out what alumni and alumni parents have
been up to at various events.
34 Class Notes
Find out the latest news about your fellow
classmates. Who has a new job, got promoted, got
married, had a baby, or all of the above?
16 Academics
UL science goes high tech. EL students learn
about service through pet care. ML students
explore issues around food.
20 Arts
Music students excel at all levels. The Galloway
Theatre Company produces The Tempest.
Galloway Dance Ensemble performs Lion King
dance.
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winter 2014
the alumni
ma azine
the galloway school
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[ Welcome ]
>
Have you ever eaten a meal and truly marveled at the skill of the
person or people who have created it? I hope so!
I am fortunate enough to have a brother who trained as a chef. His college assignments were
every bit as challenging as any essay I was asked to complete on Goethe’s Faust or the history of
linguistic thought! I was happy to be part of his learning. For example, when he offered to make
pancakes one night, I volunteered to be the taster. His Crêpes Suzette were exquisite—I can still
taste the tangerine-caramelized butter to this day. On another occasion, I offered to wash up in
exchange for a great meal, whereupon he proceeded to use seven pans to prepare the potatoes
alone. Suffice it to say, the cheese-glazed, vermicelli-encrusted, deep-fried mashed potato balls
were worth the washing up!
How thrilling it is to have so many Galloway alumni engaged in the art of food. At a
school which emphasizes process before product, it seems particularly fitting. Whenever you
enjoy one of those meals at which you marvel, I hope you’ll remember two things: exotic new
combinations of flavours are born from fearlessness, and it takes mastery to produce a fine result.
Join me in consuming this edition of our magazine!
Suzanna Jemsby
Head of School
Happy New Year Alumni!
FOOD. You probably ate a lot of it over the holidays. I know I
certainly did. It is a source of enjoyment, nutrition and wellness, but simultaneously and
ironically, can be a threat to one’s health through allergies as you will read about from gluten-free
bakery owner, Taylor Owings ’05. For some, like pastry chef Rebecca Dinerman Weil ’92, food
is even a preferred medium for art. There are also many opportunities for more sustainable food
production and reductions in food waste as you will learn from Justin Chaddick ’07. In this edition
of the Alumni Magazine, we explore these issues through the experiences of different Galloway
alumni working in the food industry.
As Galloway graduates, we pride ourselves on balancing our sense of individuality and
coming together as a community. Different cuisines reflect this very nature as a unique cultural
identifier, one that not only differentiates but also connects. This balance has always had a strong
presence in a Galloway education and forms the foundation of who we are as alumni.
Doesn’t it make you miss being in a Galloway classroom alongside your favorite teachers?
Then join us for Back to School Night on Wednesday, February 26, 2014. Register for this
annual happy hour and sign up for “classes” at www.gallowayschool.org/backtoschool or return
the RSVP portion of your recently mailed invitation.
On behalf of the Alumni Council, have a very happy new year, and of course “Stay Galloway!”
Michael A. Maziar ’01
Alumni Council President
[ Page 2 ]
[ Welcome ]
RECIPE FOR A
GALLOWAY SCOT
a creation of Suzanna Jemsby, head of school
750 students
(assorted sizes and ages)
80 teachers (all disciplines)
60 staff
several generous handfuls
of individuality
1 bottle Galloway mastery sauce
splashes of fearlessness (to taste)
1 large community egg
Take a beautiful campus of about 8 acres, preferably in Chastain Park.
Carefully select about 350 students and take out of the packaging.
Don’t discard the packaging, as you will need it again when the
students are fully cooked. Keep adding students gradually over 44
years until you reach 750. Alongside the students, make sure you have
enough teachers (approx 80 by the end of the 44 years) so that your
campus bubbles constantly. The mixture will change as you add each
student and teacher, and the flavour should simply improve. Don’t worry
if the mixture curdles a little now and then - keep stirring, and you’ll see
the mixture blend together beautifully. You’ll need 60 staff to add form
to your mixture.
In a cup, beat the community egg with a whisk until it is light,
friendly and welcoming. Add the mastery sauce, drop by drop, until the
community egg turns blue and gold. Add the contents of the bowl to
the student/teacher/staff mixture. Season with handfuls of individuality,
which will bring out the best in the mixture. Finally, add splashes of
fearlessness to suit your taste.
Watch how the mixture develops over the course of 180 days. By the
time May comes around, you’ll see a blue and gold graduating crust
form on the top of the mixture. Remove this crust, break it up into about
70 small pieces and return to the packaging. These student packages
will be dispatched to many different colleges. Replace the graduating
crust with some new students, and repeat the steps above.
>
the perfect dish for the whole family.
2013–2014
Alumni Council
Michael Maziar ’01, president
Anne Lokey ’04, vice president
Rachel Fox ’01, giving chair
Gloria Kantor ’00, events chair
Jennifer Barich ’88
Megan Torbett Becker ’97
Andy Chlon ’07
Jason Evans ’85
Mike Feldberg ’01
Lexi Hunter Fields ’98
Hillary Fixelle ’05
April Johnson Husted ’97
Michelle Kupshik ’05
Jeff Lowenberg ’72
Samantha Marett ’06
Megan Maziar ’09
Katherine McKerrow ’09
Seth Morganstern ’01
Adam Rabinowitz ’05
Lauren Rock ’86
Marthame Sanders ’88
Amy Stevens Smith ’89
Jasmine Turner ’09
Mark Weinstein ’81
[ Page 3 ]
[ Happenings ]
>
A single leaf, so small
trying to reach the sky
pushing and yearning through a
dance of smells and soil,
someday to thrive in a land of
secrets
kindled by magic and sun and
rain,
a fairyland raised from the
earth
so secret, so still
Written by Lilah Wallach, a student
in Jean Hunter’s 5th grade class
Green
Going
Galloway partners with Farm Chastain
Farm Chastain, a joint partnership between the
Chastain’s educational programs into the
Chastain Park Conservancy and the Southeastern
curriculum across grades with the goal of fostering
Horticultural Society, is an urban farm and a
a deep appreciation among our students for the
learning garden located walking distance from
human relationship to the natural world. Students
Galloway. Designed as an interactive outdoor
and teachers visit the garden on a regular basis for
classroom to promote environmental literacy, Farm
experiential learning opportunities that include
Chastain was introduced to the community in June
such topics as growing and harvesting healthy and
of 2013 and entered into a formal partnership with
sustainable food; developing healthy eating habits;
The Galloway School shortly thereafter.
conserving water and harvesting rain; composting;
As a partner, Galloway is integrating Farm
[ Page 4 ]
creating space for natural eco-systems to thrive in
Hunger
Games
>
[ Happenings ]
Reaping
In an effort to bring literature to life, the Galloway library
hosted a Hunger Games Reaping to coincide with opening
day of the new movie, The Hunger Games: Catching Fire on
November 17, 2013. Head librarian Marcia Kochel came
up with the idea and brought it to life with the help of an
enthusiastic tenth grader, Cameron Mitchell. Mitchell, a
voracious reader and writer, helped plan the games, wrote a
script, recruited Upper Learning volunteers, and donned a
pink wig to play the role of Effie Trinket.
In the Hunger Games series, a reaping was an annual event
when every district drew two names, one boy and one girl
an urban environment; and being good stewards of
the natural environment.
Galloway students have also contributed their
time and talents to promoting the success of
the Farm. Some Upper Learning students are
producing a promotional video for the Chastain
Conservancy’s 10-year anniversary celebration and
Galloway’s Girl Scout troop is planning a tool drive
to support the program.
between the ages of 12 and 18, to compete to the death on
live TV. Galloway’s reaping drew a big crowd of seventh
through twelfth graders to the courtyard during their lunch
period. Twelve names were drawn and those “tributes”
Tenth graders Cameron Mitchell ’16
and Michael Watts ’16 playing Effie
Trinket and her assistant during
Galloway’s version of a reaping.
competed by running through the cornucopia, shooting
slingshot monkeys, answering trivia questions, and shooting
plastic arrows through hoops. In the end, the last student
standing was eighth grader Max Palisoc, whose prize was a
set of tickets for the opening night of the movie.
Another Galloway connection to the Catching Fire movie
is that alumna and actress Megan Hayes ’91 plays the
“Morphling” female tribute from District 6.
[ Page 5 ]
[ Happenings ]
>
ML students sell their wares
with the goal of giving their
proceeds to charity.
Middle Learning hosts marketplace to
raise funds for local charities
[ Page 6 ]
Middle Learning hosted a very special
and the result of their efforts was fabulous! A
marketplace just before Thanksgiving in which
wide variety of handcrafted items were available
the students’ creative and entrepreneurial skills
for purchase including Korean donuts, duct
were showcased. In order to have a vendor booth
tape wallets, handmade jewelry, Krazy Kookies,
at the event, students had to have a name for their
and more. All told, the marketplace raised
business, a logo, and inventory to sell. They also
approximately $500 to support a variety of non-
had to identify a charity to support with their
profits including dog rescue shelters, Make a
earnings from the marketplace. About a dozen
Wish® foundation, and an organization that
students qualified to showcase and sell their wares,
supports typhoon refugees.
[ Happenings ]
Peter Emmons
2
et
know
What made you want to teach at Galloway?
What do you like to do during summer vacation?
I had an idea that I would be working with kids in
I walk in the woods and ride in the woods.
some capacity at some time in my life, but it wasn’t
In March of 2011, I took some time off from
until I went to outdoor ed as a parent chaperone that
teaching and went on the Appalachian Trail
I knew I wanted to teach at Galloway. During my
until July. I went from Georgia to the border
daughter Lane’s 5th grade outdoor ed trip, I hung out
of Massachusetts and Vermont before I was
with Ms. Lander and Ms. Jenkins. That trip sealed it
injured for the second time. I had to stop at
for me. I watched Ms. Lander interacting with the
that point because I was running out of time.
kids, and I said, “I could do this and it seems like a
I was averaging about 20 miles a day, and I’m
really fun job.” That was 1998. It took me another 7
bummed that I didn’t finish the whole thing.
years to realize my dream, but I finally got there. This
I’m looking for some crazy person to go back
year is my 8th year at Galloway, and I’m still loving it!
with me and finish the last 500 miles. Any
volunteers?
Tell us something about yourself that most people
wouldn’t guess - especially your students.
>
We sat down with this
dynamic 7th grade social
studies teacher and alumni
parent to find out more
about his experiences at
Galloway.
Above: Peter Emmons, 7th
grade social studies teacher and
father of alumnae, Lane ’06 and
Ricky ’09.
Davis Waln prepares a scale
model rocket for launch.
When I was a high school student, I was pretty much
a science nerd. Then in college, the only hard science
course I took was Astronomy. I ended majoring in
government and minoring in psychology.
How would you describe your job and Galloway?
It’s fun, crazy, unpredictable, challenging, really
interesting, never boring, and a daily learning
experience.
From your perspective, tell us something that you
find extra special about Galloway.
There are some incredible people at Galloway-students, teachers, administrators, and parents. What
makes Galloway an extra special place is that it allows
me to discover and get to know those extra special
people. I am able to develop lasting relationships
with my students, and I find that I want to get to
know all of them really well. Our kids are involved
in the most interesting things, and their lives are
filled with adventures that I love hearing about. I
also have a great boss and very smart colleagues.
Rocket
Club
Galloway’s Rocket Club, founded eight years ago by 7th grade social studies teacher Peter Emmons,
teaches students how to build model rockets from kits. The club meets once a week for an hour and
during that hour students build and launch at least two rockets from the Upper Fields. Ninth grader
Davis Waln ’17, a certified rocket builder and instructor, is the student-teacher. He has built rockets that
have flown more than 2,500 feet. Waln says his favorite part of being a student-instructor is watching
the younger kids progress and being able to pass his love for the hobby down to a younger generation.
“They start out with a bag of parts and over time they are able to construct something that can fly 500
feet into the air. It’s a pretty cool experience,” Waln said.
[ Page 7 ]
Food,
glorious
Food
Above: A plate of
dessert offerings created
by pastry chef, Rebecca
Dinerman Weil ’92
[ Page 8 ]
It’s a basic need. A social practice. A science and an art. And for three
Galloway grads, food is also a career. Food researcher Justin Chaddick
’07, bakery owner Taylor Owings ’05, and pastry chef Rebecca
Dinerman Weil ’92 represent three very different aspects of the food
business. Yet all three are pursuing their passion—and they credit
Galloway with giving them the curiosity and confidence to do so.
Justin Chaddick ’07 always wanted a career with
impact. As an undergrad at Georgia Tech, Justin
majored in earth and atmospheric science. Along
the way, he developed an interest in sustainability
and urban agriculture, which has since evolved
into a job as a researcher at Georgia Tech.
Created in 2009, ArkFab is a project that
combines food research and community farming
to tackle the need for nutrition in America’s
“food deserts” — areas where affordable, healthy
food is difficult to obtain. ArkFab is currently
developing a “vertical farm” in downtown
Atlanta that uses a bioconversion process to
cultivate gourmet mushrooms, vegetables and
fish by upcycling organic waste from local
businesses.
“One-third of all food in the United States is
wasted,” said Chaddick. “Yet many Americans
are suffering from obesity, diabetes and other
food-related conditions. As a nation, we have
a desperate need for nutrition. That’s what our
project is trying to address.”
Chaddick says he never thought of himself as
a “math-and-science person” until Galloway’s
exceptional teachers convinced him otherwise.
In fact, Chaddick credits Upper Learning math
teacher Stephen Cooper with helping him
realize he could “do” calculus. He also credits
Cooper with showing him the importance of
asking for help.
“Mr. Cooper encouraged us to help each
other,” he said. “It was just part of the way
we learned. But what that translates to in the
long-term is a sense of interdependence and
collaboration, which directly relates to my work
today. So, one of the most important things I
learned at Galloway is that to solve problems,
you need to involve your community.”
>
Tackling the
problem of
affordable,
healthy
food for all
Justin Chaddick ’07 on site at his
“vertical farm” greenhouse
[ Page 9 ]
Taylor Owings ’05 pictured in
his newest bakery location in
Alpharetta, Georgia
Serving
Atlanta’s
Gluten-Free
Market
For Taylor Owings ’05, it all started about 10
years ago. That’s when his family eliminated
gluten from their diet. While this new lifestyle
worked wonders for his family’s health, Owings
never thought it would lead to a career. Who
knew he’d one day be surrounded by glutenfree breads, cookies and cupcakes all day long?
His sister Sally knew. Sally always loved to
bake. It was her delicious gluten-free recipes
that attracted a following. So, as Taylor was
finishing up his degree in business administration
at Emory, Sally was developing the idea of
launching a retail bakery specializing in glutenfree goodies. With Sally’s recipes and Taylor’s
business sense, Sally’s Gluten Free Bakery was
born.
“At some point, I realized my calling would
be to do something at the intersection of
business and health, with an emphasis on food,”
Owings said, “Our bakery is about providing a
local spot that not only provides a wide selection
of fresh-baked gluten-free items, but also helps
people navigate a gluten-free lifestyle. We really
believe that food is medicine, and that people
need to have healthy choices.”
A rabid consumer of business books and
expert advice, Owings admits that establishing
the bakery wasn’t easy. “We’ve made every
mistake you can think of,” he said. “We have a
great concept, but it took me a while to figure
out how to make it really work as a business.”
Of course, Owings says that’s all been part
of the fun — and part of what Galloway taught
him about trying, stumbling, and trying again.
“Trying is encouraged at Galloway,” he said.
“It’s all part of lifelong learning, which is one
of the most important themes in my life. If you
work at something you can get great at it —
whatever you want to do.”
Sally’s Gluten Free Bakery now has two
locations, and Owings is looking forward to
maybe adding a new and different element to
the concept in 2014. “We’ll take it forward in
small steps,” he said. “Or, in the language of the
bakery, bite-sized chunks.”
For more information,
visit www.sallysglutenfreebakery.com.
A gluten-free diet is a
diet that excludes the
protein gluten found in
grains such as wheat,
barley, rye and triticale
(a cross between wheat
and rye).
[ Page 10 ]
Rebecca Dinerman Weil ’92 admits that
chocolate is her favorite flavor. So there’s usually
a yummy chocolate something-or-other on the
dessert menu at Atlanta’s Rathbun’s restaurant in
Inman Park, where Weil has been pastry chef for
nine years.
Weil came by her career naturally. Her
grandfather owned a deli. Her grandmother
prepared wonderful meals, and her mom is also
a great cook. “Even when I was little, I liked to
make angel food cakes,” she said. “I have always
loved food.”
Weil studied studio art the University of
Georgia, but finished up her degree at Georgia
State with a bachelor of science in nutrition.
While in school, Weil worked as a hostess at
Nava, where she met chef Kevin Rathbun and
her current boss, pastry chef Kirk Park. A few
years later, she decided to attend the Institute of
Culinary Education in New York.
“To me, culinary school was like summer
camp,” Weil said. “To spend all day making
desserts and bread was just so enjoyable.”
Weil also thoroughly enjoyed her time at
Galloway. “Galloway was very much a place
where you could figure out who you were and
what you wanted to do,” she said. “While the
academics were rigorous, people were respectful
and caring. And the school’s family feel was just
right for me.”
The freedom and work ethic she enjoyed
at Galloway are mirrored in Weil’s current
environment, and Weil feels lucky to have a
career that fits her so well.
“My work is very important to me,” she
said. “Bread is the first thing you’re served
at a restaurant, and dessert is the last. So I’m
responsible for the first and last impressions you
have of your meal. My goal is to make people
happy and make things that people love.”
>
Making
People
Happy… with
Pastries
Happiness. Community. Collaboration.
Trying. Clearly Galloway has left a lasting
impression on these three — with food at
the center of their careers and contentment
at the center of their lives. Well done!
Rebecca Dinerman Weil
’92 in the pastry kitchen
at Atlanta’s award-winning
Rathbun’s Restaurant
[ Page11 ]
[ Alumni Events ]
>
Alumni
Career
Day
October 22, 2013
Alumni speak to
seniors about
the future
In the second year of a program developed by the
alumni office, Galloway hosted its annual Alumni
Career Day on October 22. Eight alumni came
back to campus (either in person or via web-cam)
to speak with our senior class. Students and
alumni had great dialogue about what life is like
after graduation, selecting a college, deciding on a
major, and discussing career paths.
With seniors coming off a school break to visit
colleges, Career Day was timed to offer a further
glimpse into college and career decisions through
the eyes of their predecessors.
“I enjoyed giving the seniors advice on how
to navigate college and the working world,”
said Career Day presenter John Nickerson ’01
who works as a developer at Google. “I wanted
students to take away an understanding that in
college, the balance between core school work
and networking will ensure they have the best
possibilities for their future careers.”
While Career Day is informational for
Galloway seniors, the alumni presenters enjoy
returning to campus. Nickerson stated “It was
awesome seeing the old classrooms and familiar
faculty faces. It seems like just yesterday that I was
hanging out in the West Wing hallway.”
Adam Schear ‘00, answers questions about his career as a Clinical Research
Coordinator at Atlanta Gastroenterology Associates.
2013 Alumni Career Day
Presenters:
Justin Chaddick ’07,
Food Waste Scientist at Georgia Tech
Chris Hardy ’02,
Principal at Chris Hardy Design
Katherine Lord ’04,
Marketing and Event Manager at The Kitchen, LLC
Samantha Marett ’06, Multimedia Account
Executive/Sales at 11 Alive News
John Nickerson ’01,
Application Developer for Google
Taylor Owings ’05,
Owner of Sally’s Gluten Free Bakery
Adam Schear ’00, Clinical Research Coordinator
Katherine Lord ’04, Marketing and Event Manager at The Kitchen in Boulder,
Colorado, Skypes in to give seniors career advice.
at Atlanta Gastroenterology Associates LLC
Rachel Fox Weitz ’01, Attorney for
McKenna Long & Aldridge LLP
[ Page 12 ]
[ Alumni Events ]
>
Second Annual Alumni
Parents Happy Hour
November 5, 2013
The Alumni Parents Council hosted its annual Alumni Parents Happy Hour in the newly renovated Gresham
Building on November 5. Approximately 80 alumni parents enjoyed seeing the fresh spaces and recently
restored flooring in the 100-year-old building, while reconnecting and reminiscing. After enjoying some
cocktails and appetizers, the group moved into the Chaddick Arts Center’s Black Box Theatre to hear from
Michael Shapiro, Director of the High Museum of Art. Shapiro treated the group to a special sneak peek into
The High’s upcoming initiatives and events. “There’s such a great sense of excitement about what’s going on
at Galloway,” said Hillery McNeill, chair of the Alumni Parents Council. “The Happy Hour attracts a neat
mix of alumni parents from a wide variety of years, and I look forward to watching this event continue to
grow!”
Touring the High with Mr. Mathis
September 12, 2013
Alumni and alumni parents were treated to a private tour of The Girl with the Pearl Earring
exhibit at The High Museum of Art with Gordon Mathis as docent.
Alumni pose with Mr. Mathis after his tour.
Alumni and alumni parents gather at the entrance to the exhibit.
[ Page 13 ]
[ Alumni Events ]
>
Alumni
Winter
Toast
College-Aged Alumni
Brunch
December
23, 2013
On Monday, December 16, alumni from the
classes of 2009-2013 came back to campus for
brunch with teachers and their fellow alumni. It
was a great time catching up & celebrating the
end of the college semester.
Alumni reunited at Sweetwater Brewery on December 23 to kick
off the holiday season with this annual tradition. Over 120 graduates
enjoyed live music and beer tastings as they raised a pint and toasted
the end of the year.
College-Aged
Alumni
December 16, 2013
[ Page 14 ]
Fall Fun
Fest
[ Alumni Events ]
Alumni came back to campus with their kids to
>
October 5, 2013
enjoy games, rides and festival activities at the
Annual Fall Fun Fest.
Carey Driscoll Surrency ’95 and son Ryan
Brendan Bell ’98, wife Candace and daughter Emily
Everett Morris ’00, wife Jaymee, son Everett and
daughter Catherine
On Monday, December 16, alumni from the classes
of 2009-2013 came back to campus for brunch
with teachers and their fellow graduates. They had
a great time catching up and celebrating the end of
the college semester.
[ Page 15 ]
[ Academics ]
>
Investigations go
High-Tech
in UL Science
Philips Hutchison ’15 and
Kayla Saslow ’14 use the
dynamometer to compare grip
strength of the dominant hand
versus the non-dominant hand.
Simultaneously, they investigated
the rate of muscle fatigue in the
dominant versus non-dominant
hands following prolonged use.
[ Page 16 ]
The adoption of Vernier Probeware is
exploration. From soil and water quality analysis
transforming UL science classes at Galloway.
to the measurement of carbon dioxide levels
Commonly known as data-loggers, Vernier
to temperature and pressure registration, the
Probeware is quickly becoming a staple in
applications for all of the sciences are endless.
college-level science courses. They allow students
“The Probeware data-loggers will significantly
to capture data as an experiment is taking place
impact the scientific understanding of our
and download them directly to a computer
students. We are now better equipped to
for analysis. This minimizes the time that a
participate in real world citizen science initiatives
student has to spend on data entry, allowing
and collaborative inter-institutional projects,
more time for thoughtful data interpretation.
which is very energizing for both teachers and
These devices are a perfect fit for Galloway
students,” said Elizabeth Sanders, UL science
because their portability makes them suitable for
teacher. We are grateful to Steve Chaddick, an
conducting experiments outside of the regular
alumni parent and a member of the Galloway
classroom, opening the door for student-driven
Board of Trustees, whose generosity made the
purchase of this valuable equipment possible.
[ Academics ]
They
Call It
Puppy
Love
>
Kindergarteners learn about
service through pet care
(left) Bobby Bastek treats
a dog in the classroom’s
vet office. (middle) Gavin
Evans helps a stuffed animal
pet get better. (right) Nicci
Gelman rolls out dough for
dog biscuits.
This fall, the kindergarten class led by Ms. Lindy
donate, rolling the dough and cutting it out into the
Shoemaker and Ms. Stacey Asher completed
shape of dog bones themselves (see the recipe listed
a service learning unit that focused on the
on this page).
Humane Society and how people care for dogs
The students practiced their skills of handling
and cats. The class learned all about what dogs
an introduction to a new dog, and their guest pet
need to be healthy and happy, and how to be safe
Sally enjoyed all of the attention.
approaching new dogs. They also learned how
Dog Bones Recipe
much dogs and people have in common: just like
us, dogs need food, shelter and love.
The students brought their stuffed animals
from home to be the patients in a vet office they
set up in the corner of the room. They had a
stethoscope and other medical tools so that they
could help their stuffed animals get “better.”
Students learned about the problem of
homeless dogs and cats and what the Humane
Society does to help them. They were inspired
Ingredients:
3/4 cup hot water
2 beef or chicken bouillon
cubes
1/2 cup powdered milk
1/3 cup butter
3 cups whole wheat flour
1 egg, beaten
Combine butter, bouillon and water in a saucepan over medium heat
until butter is melted and bouillon cubes dissolve. Add this to powdered
milk and egg in a large bowl. Add flour, ½ cup at a time, mixing well
after each addition. Knead 3 to 4 minutes. Pat or roll to ½” thickness
and cut out with dog bone-shaped cookie cutter. Place on greased
cookie sheet and bake at 325 degrees for 50 minutes or until hard and
light brown. Makes 1¼ pounds.
to contribute to the cause so they collected
newspapers, toilet paper rolls and blankets to
donate. They also baked homemade dog biscuits to
[ Page 17 ]
[ Academics ]
>
Taste
beyond
“I’m trying to eat
one healthy meal a
day from now on.”
­—Charlie Wagner, 7th grade
Middle Learning students explore issues around the food we eat
Most of us enjoy meals each day without much
foods they choose to eat and how those personal
thought about the big issues behind the food we
choices can have global consequences.
consume. Many of us count calories and fat or
restrict our diets to organic, vegetarian, or gluten-
formal debate, students delved into controversial
free options. But when was the last time you
questions. Should the government regulate
considered issues like the carbon footprint of the
portion sizes? Do fast food restaurants have a moral
food choices you make and exploitation of the
obligation to serve healthier foods? As an advanced
labor that produced it?
post-industrialized nation, why are we eating less
A group of Middle Learning students took the
healthy than many developing countries? Does
opportunity to dive headfirst into some of these
it matter that farm laborers in other countries are
issues during this year’s immersion program. The
paid a fair wage?
immersion included opportunities for students to
[ Page 18 ]
During classroom discussions and a culminating
“At the end of this experience, I hope that the
shop for interesting and unusual ingredients, cook
kids have learned not to take what they put in
together, and share meals from different cultures.
their mouths for granted,” said 7th grade teacher,
They even learned about organic and whole food
Lane Emmons ’06. “I hope it inspires humility and
options and visited community gardens and urban
perspective in terms of their position in the world
farms. But in the true spirit of immersion, students
and [an understanding] of how their choices as
took on the deeper, more hidden topics around the
individuals have a bigger impact than they realize.”
Middle Learning Immersion,
Early Learning
[ Academics ]
Happenings, and Upper Learning Excursions are all different expressions of the same central concept:
students going deep in their exploration of and experience with specific topics of study. Here’s a sampling
>
of the topics that ML students explored during this year’s immersion experience.
5th Grade
7th Grade
Topic: Walk a mile in my shoes
Topic: Beyond taste
Focus: developing a deeper understanding of the
Focus: examining the world of food production,
realities of living with a disability.
distribution, and consumption.
Experiences: visiting Shepherd Spinal Center
Experiences: visiting farmers markets and urban
and Eagle Sports Chairs; experiencing assistive
farms; shopping for food and participating in a
technologies; developing suggestions for changes
cook-off; learning about healthy eating; debating
to the school’s facilities that would make them
government food regulations; discussing ethical
more accessible to all.
considerations associated with food.
“Immersion is really
fun and hard. There’s
a lot of work required,
but it’s worth it.”
­—Jay Potts, 5th grade
6th Grade
8th Grade
Topic: Comparative religions
Topic: Honoring the legacy of service learning
Focus: broadening students’ understanding of
Focus: putting a human face on the issues of social
religion as an expression of culture and history as
justice and the experiences of others and helping
well as faith.
students develop a personal commitment to service.
Experiences: visiting a variety of religious houses
Experiences: visiting the King Center, Safe House
of worship; experiencing Israeli folk dances, Tai
Outreach, and a nursing home; assisting with
Chi, and yoga; creating a new religion complete
Meals on Wheels delivery; serving a pancake
with belief system and practices.
breakfast to homeless people; donating blankets
and clothing items to a shelter; organizing a field
day for refugee children.
[ Page 19 ]
[ Arts ]
>
An update on Galloway’s music programs
If music be
Love for music rings out at Galloway as students
from every level sing, strum, and express
themselves through instruments of all kinds.
From beginning recorder in Early Learning to
orchestra, chorus, and band in Upper Learning,
students enjoy participating in the discipline and
expressive avenue that is musical performance.
In addition to regular performances both on
and off campus, students participate in a variety of
statewide competitions. Upper Learning orchestra
members Eva Herron ’16 and Jack Walz ’15 were
[ Page 20 ]
the food of love…
chosen to participate in the Georgia Independent
UL chorus teacher Terri Evans says, “Our
School Association’s All Select Orchestra and
combined Middle and Upper Learning students
Maddy Stout ’14 was one of only 100 students
constitute a sizable group at All State compared
chosen to participate in the All State Reading
to all other schools, and when one considers our
Chorus. Additionally, six students were selected
school size, our All State Chorus participation is
to participate in Georgia’s All State Chorus: Kat
quite significant.”
Eaton ’17, Julianne Lang ’14, Ian Laurie ’15,
Haley McKee ’16, Maddy Stout ’14, and Drew
Turner ’14. A special congratulations goes to
Drew Turner ’14, who is participating in All State
Chorus for the sixth consecutive year.
>
[ Arts ]
So, “play on,”
Galloway, “play on!”
Left to Rright:
(Violin) Ilana Hilley, fifth grade, orchestra
(cello) Clair Lusk, fifth grade, orchestra
(sax) Jake Goldwasser ‘15, UL band
(singing) UL chorus concert
(violin) Jack Walz ’15 and
Frederick King ‘14, UL orchestra
Top
EL winter concert
[ Page 21 ]
theatre
T
The Tempest, photos by Jordan Davis.
[ Arts ]
>
Addie Tyler ’14 and
Zach Schaefer ’16
backstage during
The Tempest.
[ Page 22 ]
heatre students continue to excel at
Galloway. This fall, the Galloway Theatre Company
staged a production of William Shakespeare’s The
Tempest, directed by theatre director, J. Scott McNair.
The Bard’s tale of magic, betrayal and redemption
was brought to life by a dedicated group of Upper
Learning students on a rocky, raked stage—a design
that won Best Set at the Georgia High School
Association (GHSA) theatre competition. Also at
the GHSA competition, Galloway placed second
overall out of five schools competing. The Tempest also
won Best Costume, and two student actors, Isabella
Weiss’14 and Michael Watts ’16, were chosen to join
the All Star cast. Jack Broda ’14 took on the complex
task of designing the lighting for the production.
Julianne Lang ’14, who won the Best Actress award
for her portrayal of Prospero, was taking on a major
role in a Shakespeare play for the first time. She
says, “We are playing real-life people…we have to
make sure we don’t get bogged down by the words
and make sure we tell an exciting, understandable
and relatable story.” No doubt, Galloway’s theatre
students will continue to do just that in future
productions, including this January’s She Kills
Monsters, a play on the much more contemporary end
of the spectrum—an action-packed comedy based on
role-playing games and ’90s geek culture.
I
Galloway Dance
Ensemble performs a
Lion King-inspired dance.
>
[ Arts ]
n October, Galloway’s Dance Ensemble performed an
upbeat Lion King dance that added movement to this year’s Early Learning
Happening theme—animals.
The performance led into the EL students’ animal art parade through
campus, a celebratory conclusion to The Happening week. The Dance
Ensemble also took this performance into the broader community,
performing before audiences at a neighboring elementary school and as
dance
part of a special event held at the Sandy Springs Farmers Market.
Isabella Weiss ’14 and Molly Fortnow ’16 in a scene from The Tempest.
[ Page 23 ]
[ Athletics ]
>
Haley McKee ’16 competes as a
member of the AquaScots.
making
WAVES
and taking names
completely revamped with an emphasis on
commitment, hard work, consistent practices,
Photos courtesy of David Waln
and solid coaching instruction, which has resulted
in tremendous growth for all of the student
swimmers. One hundred percent of the swimmers
have dropped their times and have improved their
personal best times.
The swimmers’ hard work throughout the
2013 season has shown through in practices and
swim meets. Galloway has two individuals that
have qualified for the State Meet! Davis Waln
[ Page 24 ]
The Galloway swim and dive team is making waves
’17 (diving) and Joseph Shields ’17 (200 IM &
this season and reaching new levels of success. The
100 Breast) will be representing Galloway in early
AquaScots have the largest team in recent memory
February at the GHSA State Meet held at the
featuring over 30 Middle Learning and Upper
Georgia Tech Recreation Aquatic Center.
Learning students. The team’s goal is to work hard
With a great coaching staff and athletes who
and continuously improve their performance, both
are committed to building a strong program, the
as individuals and as a team.
AquaScots are one of Galloway’s teams to watch.
The Galloway swim program has been
[ Athletics ]
>
Scots Nation...
teamwork makes
the dream work!
Congratulations to
Reilly Friedman ’15
2013 State Champion
The Galloway Girls
Softball Team plays at
the NYO facility
Class A Cross Country
Time: 16:29.80
30 seconds ahead of the 2nd place runner!
With only one gym, one full-size soccer field,
Reilly holds the school record in both cross
and a track, Galloway is still able to offer 11
country and the 3200-meter track event.
different competitive sports teams for our student
athletes! This is due, in large measure, to the great
partnerships Galloway has with over ten different
Fall Sport Season Review
Five sports, 11 teams, 175 athletes, and a State
Champion—that’s what the fall sports season
brought for Galloway! Galloway’s cross country,
soccer, softball, ultimate frisbee, and volleyball
teams represented the school well all season long.
Varsity Cross Country Coach Denny Beatty
continued to build on the Galloway running
dynasty with yet another boys state meet
appearance and an individual State Championship
from Reilly Freidman. Varsity Girls Softball, under
the leadership of Coach Sarah Armstrong, had a
strong season with big wins over Paideia, Walker,
and Mt. Vernon. Varsity Girls Volleyball welcomed
a new coach, Emily Johnson, who has already
proved to be a great addition to the Scots Nation
family!
external organizations that allow us to share
their facilities so that we may accommodate an
increasing number of participants in our athletics
programs. Partners include our nearby neighbors
at the Northside Youth Organization (NYO),
the North Fulton Golf Course, and the Chastain
Tennis Center along with others from around
metro Atlanta: Oglethorpe University, St. James
Methodist Church, Hit Atlanta Tennis Center, and
the Concourse Athletic Club.
“The Galloway Athletics Department really
appreciates the support of all of our partners.
These facilities have allowed us to program in
more practice and training time, which has led
to more competitive teams across the entire
Many thanks to Galloway’s
athletic facilities partners
Baseball - Oglethorpe University,
Dunwoody Baseball Park
Basketball - Northside Youth
Organization, St. James United
Methodist, Oglethorpe University
Cross Country - Chastain Park
Golf - North Fulton Golf Course,
Fox Creek Golf Course,
Steel Canyon Golf Course
Soccer - Chastain’s Hilltop Field
Softball - Northside Youth
Organization
Swimming - Concourse Athletic Club,
Washington Park Natatorium
Tennis - Chastain Tennis Center,
Blackburn Tennis Center, Hit Atlanta
Tennis Center, Concourse Athletic Club
Track & Field - Chastain Park
Volleyball - Northside Youth Organization,
St. James United Methodist
Ultimate Frisbee - Chastain’s Hilltop Field
athletics program. We are fortunate to have these
relationships and look forward to building on them
in the future! Team work makes the dream work!,”
said Josh Burr, Galloway athletics director.
[ Page 25 ]
BACK
Scots Nation Welcomes
[ Athletics ]
>
Jim Hilleary passes the baton to
his former assistant, Josh Burr.
New Athletics Director
After eight years of service as Galloway’s
Athletics Director, Jim Hilleary is shifting roles at
The Galloway School. He has been selected for
the newly-created position of director of G360, a
reinvention of Galloway’s outside-the-school-day
learning opportunities.
Josh Burr is returning to Galloway as our
new athletics director. Having served as assistant
director of athletics for five years, Josh has a rich
knowledge and deep understanding of athletics at
Galloway and is widely respected not only within
our community but also in the broader Atlanta
market. He has a wonderful combination of
business and technical skill, coupled with a great
talent for working with athletes and coaches. Josh
has most recently been serving as the athletics
director at The Howard School.
“I am very honored to have
the opportunity to come back
to Galloway!
Jim is a close friend and a mentor and I look
forward to building on the foundation that he put in
place for the Galloway Athletics Department. I am
excited to be reunited with the Scots Nation and
ready to see what the future holds!”
­—Josh Burr, Galloway Athletics Director
[ Page 26 ]
For updates and news on Galloway Athletics follow @GwayAthletics and use
#ScotsNation
>
Photos courtesy of David Waln
[ Athletics ]
A Great Double-Team
Galloway snags former WNBA stars to lead girls basketball program
“I want the students to be able to
walk away from basketball, and
sports in general, feeling confident
in themselves.”
­— Kiesha Brown
became Galloway’s assistant athletics director,
she invited Rita to help her build the basketball
program. This dynamic coaching team is leading
a team of 10 varsity girls and nine junior varsity
girls to a new level of mastery in the game.
Kiesha says that they are setting both individual
and team goals, focusing on improving not only
Galloway has snagged an exciting new pair of
girls’ basketball coaches this season. Both Kiesha
physically, but also engaging the players’ brains.
Kiesha hopes she can inspire the girls on the
Brown and Rita Williams had successful careers
team so that they will leave their time on the
with the WNBA before coming to Galloway.
court with confidence. “I want the students to
After playing at the University of Georgia, Keisha
be able to walk away from basketball, and sports
played professionally for eleven years, beginning
in general, feeling confident in themselves:
in Europe. She then traveled all around the
shoulders back, head held high—no matter color,
U.S.A. taking turns with teams in seven cities,
shape or size.”
most recently playing for the Tulsa Shock. Rita
Athletics Director Jim Hilleary said, “Coach
played for the University of Connecticut and then
Brown connects with kids of all ages. She makes a
went on to play professionally for seven years, first
really great impression in terms of being friendly
in Indiana and then in Seattle, Washington.
and professional. She is intelligent, enthusiastic
The two met in the WNBA and when Kiesha
The Galloway Athletics
Department’s nutritional
guide for teen athletes can
be downloaded from the
athletics section of
www.gallowayschool.org
and personable—a great fit for Galloway.”
[ Page 27 ]
[ Honors ]
>
Honoree Angelyn
Chandler ’84 accepts
the award and
remarks on how
Galloway influenced
her career path.
2013
Last November, at the Head of School Dinner, Galloway
honored two of its own — our first ever ALUMinaries
— Angelyn Chandler ’84 and David Flink ’98. The
ALUMinaries award was created to recognize and
honor Galloway alumni who illuminate the principles
in Galloway’s mission and are living successfully as
enlightened citizens in a changing world.
Angelyn Chandler ’84
Architect & Director of Freshkills Park
From the age of 12, Angelyn Chandler knew
she wanted to be an architect. So it only makes
sense that she remembers her years at Galloway
in a physical way. “My memories of Galloway
are spatial ones, where as you grew in age, you
literally made a counterclockwise tour through the
building,” she said at the ALUMinaries ceremony.
“I remember with fondness the massive columns of
the front portico, and the generous side porches on
which you waited for carpool … or used to travel
between classes.”
After Galloway, Chandler went on to earn
a bachelor of arts degree from Washington
University and a master of architecture from
Princeton. She spent 20 years as an architect in
the private sector and is currently a Loeb Fellow
at Harvard’s Graduate School of Design, where
she is researching critical aspects of urban land
reclamation, including urban ecology, climate
change, urbanization, landscape design and social
engagement.
After her fellowship year at Harvard is over,
[ Page 28 ]
Chandler will return to her job as an architect and
[ Honors ]
>
David Flink ’98 accepts
his award via video
as he was out of the
country at the time of
the awards ceremony.
David Flink’s mother, Vicki, accepts the
ALUMinaries award on David’s behalf.
senior manager at NYC Parks, where she has led
younger students who have similar disabilities. The
the NYC Freshkills Park capital program. Under
idea is to give the young students role models who
her direction, the 2,200-acre park — once the
have been successful, regardless of how they learn.
largest landfill in the world — has become a model
for landfill-to-park development.
“We are ambassadors of what is possible for
students and young adults who learn differently
“Beyond the physical Galloway, the intellectual
since we have literally walked in their shoes and can
Galloway gave me license to be an individual and
pass on what we have learned to make their journey
to make my own path through life and learning,”
smoother and filled with success,” Flink said.
she noted. “Galloway taught me that anything was
Flink himself enjoyed great success academically,
possible, and that to get it all I had to do was go for
having earned undergraduate degrees in education
it.”
and psychology from Brown University, and a
David Flink ’98
Founder & CEO of Eye to Eye
As a child, David Flink was diagnosed with ADHD
and dyslexia. He says going to Galloway changed
his life. “As someone with dyslexia and ADHD, I
spent a lot of my time in school feeling like I didn’t
belong,” he said. “At Galloway, I belonged.”
Flink’s own experience led him to found
master’s degree in disability studies from Columbia.
“I fell in love with learning at Galloway,” he said.
For the last few years, Flink and his colleagues
have been busy planting Eye to Eye chapters around
Alumna and Chair of the
ALUMinaries committee,
Katherine McKerrow ’09 talks
about the criteria used in
nominating the award winners.
the country. “At Eye to Eye we have a vision that
all learners will be recognized and all students will
be free to succeed in school and in life,” Flink said.
“I learned those values in the halls of Galloway.”
Eye to Eye, a non-profit organization dedicated
to improving the life of people with learning
disabilities. Eye to Eye fulfills its mission via youth
mentoring programs that pair high school and
college students who have learning disabilities with
[ Page 29 ]
>
Meet Our Four “Pillars” for 2013
[ Honors ]
Four pillars grace the front of Galloway’s Gresham Building. Four pillars support our learning community. In
2013, we were delighted to honor four Galloway alumni who embody the pillars we stand on.
Fearlessness
Community
Michelle Maziar ’98
Joe Winter ’94
Winter is co-founder of C4 Atlanta, an
Maziar is currently a community fellow at the
organization that helps arts entrepreneurs build
Harvard Kennedy School and Harvard Graduate
successful careers. “Galloway prepared me to
School of Education, where she is tackling
learn and to adopt the attitude that learning
complicated social issues to make education
doesn’t stop at graduation,” Winter said.
more equitable for immigrant youth and
While there were many teachers who had a
significant impact on him, Winter credits Gordon
families.
“Galloway taught me to think creatively
Mathis with making learning about history and
about difficult issues and always seek solutions,”
culture particularly enjoyable. “In launching a
Maziar said. “Imagination is imperative to
new nonprofit, I have found Mr. Mathis’s lessons
problem solving, and Galloway’s commitment
on finding the answer to the five basic questions
to nurturing creativity has proven critical to my
invaluable,” he said.
work.”
Individuality
Mastery
Brian Love ’04
Rafael Corrales ’03
A San Francisco-based venture capitalist with
Charles River Ventures, Corrales finds and invests
last year, Love has been freelancing in New York
in early stage projects and helps build them into
and developing his own film, Southwest.
enduring businesses.
“Galloway helped me become comfortable
being myself,” he said.
Corrales looks back fondly on his Galloway
graduation. “For me it was the time when
everything from the Galloway experience came
together beautifully.”
His most memorable teachers? “If I had to
pick, I’d go with Mr. Ferrani for teaching me
how to look at every day with joy and Mrs.
[ Page 30 ]
Since graduating from Columbia’s film program
Fillyaw for challenging me.”
“Galloway allowed me to become the individual
I am today,” Love said. “It was there that I made
my first film. I haven’t stopped making films since,
and every time, I’m more motivated to make them
better.”
Dr. Barksdale was Love’s favorite teacher. “I
was always amazed by his knowledge of music and
history,” Love said. “I hope to one day be as cool
as Dr. Barksdale.”
Q. What about your experience as a Galloway
student made you want to apply your kids to
Galloway?
A: There are two primary things from my
experience that drove us to return to Galloway.
First was the fact that Galloway treats each and
every student as an individual. The differences
in the student population were embraced with
no attempt to fit people back into some sort of
idealized image. One of the best examples that
I’ve seen so far in my children’s experience at
Galloway was the day my daughter walked up
to her Middle Learning math teacher and asked
if they could start a Middle Learning quidditch
team! The teacher not only didn’t say no, she
offered to help sponsor the team for her. Now,
my daughter ultimately didn’t follow up on the
idea, but I have no doubt her teacher would have
stuck with her if she had.
Second, Galloway, more than any other stage of
my education, provided me the tools I needed to
educate and think for myself. I wanted to allow
my children to have the same opportunity my
parents gave me.
Q. Were you nervous that the spirit of Galloway
might have changed from when you were a
student? Has it?
A: Sure, however, I had some involvement with
the Alumni Council several years ago that helped
me understand generally where the school was in
the process of institutionalizing Mr. Galloway’s
philosophies. That gave me some comfort that
those key ideals would be preserved.
>
Why WE
send OUR
kids to
Galloway
Scott Mitchell ’87 pictured here with his wife Elice,
daughter Cameron ’16 and son Ethan, 6th grade.
Q. What has changed at Galloway that has
surprised you the most?
A: Almost everything about the physical facility
of the school itself has changed. Even the
Gresham building has seen significant changes
(not to mention the fact that it has a name). Most
surprising though is the fact that the sports teams
are actually competitive now (boys soccer ranked
#3 in the state!?!?).
Q. Anything your kids have done/learned at
Galloway that you wished you had?
A: I’ve been envious that my son has gotten to
participate in Coder’s Club and Lego robotics this
year in Middle Learning.
&
Q & A with
Scott Mitchell ’87
Q. What’s been your favorite experience so far as
a Galloway parent?
A: That’s hard to say, but if I had to pick one it
was probably the morning we got to sit in on
Jimmy Carter’s presentation to the students. I
found myself sitting there listening to President
Carter challenge the kids to go out and change
the world. I told my wife later that it was a great
example of why we’ve got kids at Galloway. The
experience is about so much more than what
happens day-to-day in the classroom.
[ Page 31 ]
Join us on Wednesday,
February 26, 2014 at 6 p.m.
Alumni & Alumni Parents
School
Back to
Night
,
Mark your calendars for one of Galloway s most popular events!
On Wednesday, February 26 at 6 p.m., reconnect with friends and
attend a mini-class or two with your favorite teachers.
Register online at
www.gallowayschool.org/backtoschool
I love The Galloway School! I joined the
community in the 7th grade and graduated
in the Class of 2001. Of all that I learned at
Galloway, there are two lessons I hold most
dear: embrace yourself and commit to lifelong
Why
learning. These were not token philosophies.
The entire school, teachers and administrators
were committed to them.
I love that I was able to explore
extracurricular activities freely. I played
basketball and baseball for a few seasons. It
didn’t matter that I couldn’t dribble and run
at the same time or hit a single to save my life.
When I found my interests drifting (which is
a nice way of saying I was not very athletic)
I joined the Theatre Company and can say
proudly that I am a two-time State Champion
(!!!) for one-act plays! Through all the trials and
tribulations, successes and failures, heartbreaks
and joys I went through, Galloway was there for
me, supporting me and guiding me.
I give annually because I want to help as
many kids as possible have the opportunity to
grow up in our community.
>
I
Give
Seth Morganstern ’01
[ Giving Back ]
Seth Morganstern ’01
pictured here with fiancée
Caren Schiff.
When alumni give generously, they help continue the traditions that make Galloway so special.
Make a donation to Galloway by visiting www.gallowayschool.org/giving.
You can even give in honor of a favorite teacher.
[ Page 33 ]
[ Class Notes ]
>
1996
2000
Georgia Trend magazine as one of Georgia’s
Morris Legal and Tax, LLC, focusing on tax and
“40 Under 40.” Farokhi currently serves on
estate law. Working in conjunction with financial
Galloway’s Board of Trustees and is the COO of
advisors, Morris will be providing all major
the National College Advising Corps.
aspects of financial planning.
Amir Farokhi was recognized in October by
Everett Morris is opening his own law office,
Kathryn Morgan Stempler and her husband Justin
welcomed their daughter Morgan into their
family on May 9.
2001
Henry Begner currently resides in Colorado where
he works as a provisionally licensed wilderness
therapist for Fire Mountain programs out of Estes
Park. Fire Mountain serves adolescent addictions
populations. Begner conducts individual therapy
and manages the wilderness program which
includes planning and executing monthly,
therapeutic wilderness trips.
1999
Larissa Brown White was married May 24 in
Los Angeles. California to Joshua White. In
attendance were Nicole Forgoston Jackson ’99
and Bryan Gabourie ’00. The newlyweds live in
Los Angeles, with their new puppy Henry.
photo credit: nadia d. photography
Classmates celebrate at Rachel Fox Weitz’s
wedding. From bottom left: Mark Boswell ’01,
Alex Maiola ’01, Farley Lord Smith ’01, Elly
Beerman Egli ’01, Rachel Fox Weitz ’01, John
Nickerson ’01, Seth Morganstern ’01, Michael
Maziar ’01 and Justin Clifford ’01.
[ Page 34 ]
[ Class Notes ]
2002
Lindsey Stone completed her Master’s degree
Sasha Greenspan is currently working with the
in Math Education from Stanford and is now
Long Term Ecological Research program at the
working as a math teacher in an under-served
University of Georgia Marine Institute on Sapelo
school in the San Francisco Bay area.
>
Island, Georgia.
2003
William Ryland married Jessica Lassere on
September 28, in New Orleans where they met
as college students. He currently runs a small
business in San Francisco, Ryland Consulting,
that helps non-profit organizations raise funds and
realize their visions.
2004
Katie Battle s currently earning her MBA from
Duke’s Fuqua School of Business in the Cross
Continent MBA Program.
2005
Amanda Morelli is pleased to announce that after
teaching Spanish and English at Ben Franklin
Academy for more than three years, she has
moved to New York City where she is working in
post- production as a production coordinator.
2006
Alumni Will Godfrey ’06 and Kirven Gilbert ’08 are
first year medical students at Emory Medical School.
The students received their white coats at the White
Coat Ceremony on September 21 on Emory’s
campus. Sarah Shulman ’06 was also in attendance.
Jackson Hunt has been living in Los Angeles since
2012 working as a cinematographer for music
videos and commercials. Recently, he shot seven
of the 17 videos on Beyoncé Knowles’ self-titled
visual album.
2007
Arthur Thompson launched an awareness project
that brings the stories of Atlanta’s homeless
population to the attention of the community.
100 Cups 100 Stories is a short video series
that offers homeless people a cup of coffee in
exchange for their words.
Wright Wiggins Rouse was married to Herndon
Rouse in June.
[ Page 35 ]
[ Class Notes ]
>
2008
2013
University’s Rollins School of Public Health and
University where he is writing for the campus
working for an organization called Mental Health
publication, Columbia Daily Spectator.
Tess Gallegos is currently in grad school at Emory
Joe Milholland is currently a student at Columbia
America of Georgia. Gallegos recently worked as
Race Director for “Move for Moms.”
Peter Ruiz is engaged to be married to classmate
Hope Brewer ’08.
2009
Grant Parker recently moved to Redwood
City, California where he has started a job as
an Associate Level Designer at the video game
company Crystal Dynamics.
Alumni cheer on the Galloway Cross Country team
2010
at their meet at Furman University in October.
Galloway alumni in their uniforms for this year’s
From left, Carson Waln ’13, Dylan Kidder ’13, Coach
Denny Beatty, Nora Wichmann ’13, Sara Cramer
’12 and Lisa Watkins ’11.
Army – Navy Game. In photo, from L to R:
Alex Mountford ’10, Jake Grant ’11,
Max Goldwasser ’12 and Gus Williams ’13.
Stay Social.
Stay Connected.
Visit gallowayschool.org, find us on Facebook, follow
us on Twitter, or add us to a circle on Google+ to keep
up with the latest campus news.
2012
Mackenzie Kennedy spent nine weeks this
summer in Kenya and Nairobi on an independent
public health mission trip. Visit her blog at http://
hopetumaini.blogspot.com/?m=1 to read about
her experience. Kennedy is a student at Colby
College.
[ Page 36 ]
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“Our goal is to help each
of you achieve a superior
education, a reasoned
understanding and acceptance
of yourself, and the willingness,
maturity and self-discipline to
manage your own learning,
now and throughout your life.”
— Elliott Galloway
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