HB Magazine - The HB Connection, Fall 2020

THE HB CONNECTION

In the traditional classroom setting and through #HBatHome, students enjoy a wide array of opportunities and experiences. (They get to spend time with some pretty great teachers too!)

19600 North Park Boulevard Shaker Heights, Ohio 44122 216.932.4214

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On the cover: In this original image, Upper School Visual Arts teacher Tyler Zeleny seamlessly fuses the conventional and the digital—highlighting the engaging characteristics of Hathaway Brown and #HBatHome, the school’s remote teaching and learning framework.

EDITORIAL TEAM: Kathleen Osborne Editor D.J. Reichel Art Director/Designer Kendra Davis Associate Editor

ALUMNAE RELATIONS TEAM: Dana Lovelace Capers ’86 Director of Alumnae Relations Tina Reifsnyder Alumnae Relations Coordinator

ADMINISTRATIVE TEAM: Fran Bisselle Head of School Sheri Homany Associate Head of School Clarke Wilson Leslie ‘80 Director of Advancement Elizabeth Pinkerton Director of Enrollment Management Hallie Ritzman Director of Upper School Sharon Baker Director of Middle School Kelly Stepnowsky Director of Primary School Kristin Kuhn Director of Early Childhood

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People are what makes HB, HB In person or remote, the bonds of the Hathaway Brown community are unbreakable.

The strength of the Hathaway Brown community and the steady resolve of our girls to overcome challenges while also finding joy, celebrating sisterhood, and being kind have been a steady source of inspiration for me. Of course, this has been a source of inspiration for the 13 heads of school who preceded me as well.

But this year our students have had to rise even more boldly to the challenges of our times. In HB’s long history, we know this is not the first pandemic our school has had to endure.

More than 100 years ago, the 1918 Spanish flu hit Cleveland, and the government closed schools in the city, also mandating social distancing precautions. We also know that institutions that endure 100 years or more do so because of a culture of innovation balanced with being a force for the common good—two core values of our alma mater.

I am so proud of the way our remote learning and virtual school unfolded this spring. As the spread and impact of the COVID-19 virus intensified, so too did the efforts of our faculty and staff. Their fascination with excellence and—beyond excellence—with imagination, inspired them to design distinctive programs in each division, prioritizing both the well-being of our students and their academic development. They iterated their approach using feedback from students and our parent partners, demonstrating learning for life.

The strength of the Blazer spirit was on full display too, and it has been evident how deeply our faculty care, how wisely our board of trustees governs, and how strong the partnership is between parents and the school. With the full support of the trustees, we honored our contracts and compensated our employees. In addition, we are supporting our families who have increased economic hardship, and we acknowledge that many of our families are facing ever changing challenges due to the pandemic and resulting economic crisis. Our counseling staff supported students and our student peer leaders created community.

And of course we are indebted to all on the front lines, be it doctors, nurses, food-store employees and others, many of whom we know are HB parents and alumnae.

Our school was founded by five girls who banded together in support of the cause of education, and those same founding values thrived as our spring unfolded. We will continue to prioritize distinguished academics as well as the health and safety of our students, and although we know that remote learning cannot precisely replicate the bricks and mortar experience, our faculty and staff are demonstrating innovation and excellence in all they do—teaching and learning not just for school, but for life.

Fondly,

Fran Bisselle Head of School Summer 2020

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Forever in Our Hearts

The Hathaway Brown community mourns the loss of Scout Scaravilli ’24 and Chasey Scaravilli ’26, sisters who died early this summer in a tragic accident. To honor their devotion to HB, the Scaravilli family has established the Scout and Chasey Scaravilli Memorial Fund as a lasting tribute. To learn more and contribute, please visit HB.edu/Scaravilli.

and now if you ask me i will tell you i don’t know anything— but here in the quietest, deepest space the air has a pulse— there is a rhythm and it answers me as pronounced as your faces in the clouds, your voices in the wind— as certain as the breath is hollow, so that we may feel alive —Victoria Scaravilli Colligan ’87

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Contents Letter from the Head of School 5

People Are What Makes HB, HB In person or remote, the bonds of the Hathaway Brown community are unbreakable.

News from North Park 9

Events, Activities, Accolades, and Inspiration There’s always something exciting happening on campus and beyond.

Cover Story 14

The HB Connection In the traditional classroom setting and through #HBatHome, students enjoy a wide array of opportunities and experiences.

(They get to spend time with some pretty great teachers too!)

Features 16

All the Right Ingredients With a diverse menu of innovative, fresh, delicious, and healthy food, HB’s Dining Services team has developed the recipe for satisfied students and faculty.

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Honor Roll Although we were unable to celebrate them in person at Alumnae Weekend this spring, HB is proud to spotlight our 2020 Alumnae Award recipients.

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Leaning into “Learn for Life” HB reimagines the signature programming that reimagines conventional educational frameworks.

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Celebrating Our Seniors The Hathaway Brown Class of 2020 receives a memorable send-off.

Locker Room 32

Athletics Update The Blazers continue to blaze all sorts of new trails.

Class News 35 85

Alumnae Updates Brides, Babies, Memorials

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Index

Contributors

Alumnae featured in this issue

All the Right Ingredients, pg. 16

Forever in Our Hearts, pg. 6

Honor Roll, pg. 25

Victoria Scaravilli Colligan ’87

Colleen King ’00 Meredith McDaniel McCreary ’70

News from North Park, pg. 9

Lisa Kroeger Murtha ’88

Hannah Basali ’20

Sara Stevenson ’70

Ryan Brady ’20

Roseanne Wincek ’00

Chloe Colligan ’20 Michelle Dong ’20

Celebrating Our Seniors, pg. 30

Lauren Gibson ’01

Catherine Herrick Levy ’93

Nicole Gillinov ’20

Anya Razmi ’20

Kate Haffke ’20

Kimberly Ponsky Sable ’98

For nearly 20 years, Douglas Trattner has worked as a full-time freelance writer, editor and author. In addition to his longstanding role as Dining Editor of Cleveland Scene, Trattner has co-authored five Michael Symon cookbooks, three of which having earned him the title of New York Times Best-Selling Author.

Follow him on Instagram: @dougtrattner

Lauren Van Wagenen Harlow ’04 Leah Ridgeway Jackson ’99

Locker Room, pg. 32

The HB Connection, cover art; pg. 14

Ella Kazazic ’20

Cate Engles ’20

Sinead Li ’20

Claire Fallon ’20

Rebecca Oet ’20

Rose Gaudiani ’20

Tejal Pendekanti ’20

Nicole Gillinov ’20

Anya Razmi ’20

Isabella Godsick ’20

Sejal Sangani ’20

Rebecca Gorman ’20

Julia Schilz ’20

Josie Kennedy ’20

Sarinna Vasavada ’20

Dana Kleinman ’20

Bella Wynocker ’20

Kennedy Kostos ’20

Linda Yu ’20

Mary Santelli ’20

Lina Zein ’20

Audrey Sazima ’20

Tyler Zeleny is a visual artist, and teacher at Hathaway Brown School in Cleveland, Ohio. He received his Master of Fine Arts from William Paterson University of New Jersey, and his Bachelor of Fine Arts from the Cleveland Institute of Art. Zeleny’s work has been exhibited at the Lynch Tham Gallery in New York, Miller Schneider Gallery (now Gallery One-Sixty), Survival Kit Gallery, ArtSpot, Forum Artspace, and Hedge Gallery in Cleveland. In 2014 Zeleny curated the MFA exhibition “Grawlixes” at William Paterson’s Power Art Gallery.

Marian Searby ’20 All the Right Ingredients, pg. 16

Bailey Sparacia ’20

Torrey McMillan ’90

Claire Stephenson ’20 Helen Sun ’20 Alessandra Vucenovic ’20 Ava Warcaba ’20 Why She Gives to HB, pg. 34 Laquita Blockson ‘88

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NEWS FROM Shruthi Ravichandran Places 1st in Junior Science and Humanities Symposium Shruthi Ravichandran ’21 is a first-place winner in the national Junior Science and Humanities Symposium.

She presented her research “Site-Specific Delivery of Immune Agonists for Antitumoral Response of the Tumor Microenvironment” in the biomedical science poster presentation category.

After 57 years of bringing students and researchers together for face-to-face national competitions, this year’s competition brought students and researchers together virtually over three days. Shruthi and the other national winners first presented their original scientific research at a regional competition. The top five students from each region—230 high school students in total—then participated in oral or poster presentations during the national event.

The Ohio Junior Science and Humanities Symposium is an annual event wherein students from all over the state present their original scientific research projects to earn scholarships from the U.S. Army, Navy, and Air Force, as well as an opportunity to compete in the National Junior Science and Humanities Symposium for additional scholarships.

Speech and Debate Team is Co-Champion in International Competition

SPEECH DEBATE

In the Sweet 16 round of the International Public Policy Forum debate competition, HB’s Speech and Debate team advanced over Hankuk Academy of Foreign Studies from Yongin, Republic of Korea.

Due to COVID-19, the 2020 IPPF finals planned for April 25 in New York City were canceled.

As an Elite 8 team, debaters Ryan Brady ’20, Shruthi Ravichandran ’21, and Sejal Sangani ’20 will be awarded $2,500 – $1,000 of which will be allocated to HB’s debate program and $1,500 of which will be divided between each team member to support their debate activities or educational pursuits.

The IPPF is an international competition of “written debate” in partnership with New York University. It is the only contest that gives high school students around the world the opportunity to engage in written and oral debates on issues of public policy.

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NEWS FROM U.S. Presidential Scholars Program Ryan Brady ’20 was named a U.S. Presidential Scholar this year. Selection is based on outstanding academic achievement and she was identified for her high ACT and SAT scores.

The United States Presidential Scholars Program was established in 1964 by Executive Order of the President to recognize some of our nation’s most distinguished students graduating from high school. The program is one of the nation’s highest honors for high school students.

Hathaway Brown is the alma mater of 11 other U.S. Presidential Scholars: Yasmine Zein ’19, Regan Brady ’17, Lina Ghosh ’17, Kavya Ravichandran ’16, Isabella Nilsson ’16, Alyssa Bryan ’13, Laney Kuenzel ’08, Amy Hollinger ’05, Edith Hines Williams ’00, Caroline Campbell ’98, and Genevieve Mathieson Kilmer ’96.

HB Magazine wins awards In the All-Ohio Excellence in Journalism awards, the Press Club of Cleveland named HB Magazine the Best Trade Publication in Ohio for 2020. Judges noted that the magazine, compiled by Chief Marketing & Communication Officer Kathleen Osborne, Kendra Davis, and D.J. Reichel, has a “very strong design, is well edited and on target for readership.” Additional awards won by the team were first place in trade publication covers for “Building the Future”

by Visuals and Publications Manager D.J. Reichel, and second place in trade publication feature writing for “I Have an IDEA” by Assistant Director of Marketing & Communication OHIO EXCELLENCE Kendra Davis. HB Magazine IN JOURNALISM AWARDS also received the Best Trade 2020 Publication in Ohio award in 2014 and 2018, took second place in 2019, and third place BEST IN OHIO in 2016.

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Cum Laude SOCIETY

Seniors Inducted in Cum Laude Society Seventeen members of the HB class of 2020 were inducted into the Cum Laude Society, an organization established to recognize academic achievement in secondary schools for the purpose of promoting excellence, justice, and honor.

The 2020 Cum Laude Society inductees are: Hannah Basali

Tejal Pendekanti

Ryan Brady

Anya Razmi

Chloe Colligan

Sejal Sangani

Michelle Dong

Julia Schilz

Nicole Gillinov

Sarinna Vasavada

Kate Haffke

Bella Wynocker

Ella Kazazic

Linda Yu

Sinead Li

Lina Zein

Rebecca Oet Due to social distancing, HB alumna Lauren Gibson ’01 delivered the Cum Laude address remotely. She described how Hathaway Brown prepared her to learn for life and become one of only a few female certified financial planners in the machinery and construction industry.

Learn more at HB.edu/CumLaude.

Anya Razmi ’20 is a Semifinalist in Science Talent Search Anya Razmi ’20 achieved semifinalist status in the 2020 Regeneron Science Talent Search. A member of Hathaway Brown’s signature Science Research & Engineering Program, Anya is among only 300 Regeneron Science Talent Search Scholars selected from nearly 2,000 applicants. The scholars were selected on the basis of their exceptional promise as scientists, excellent record of academic achievement, and outstanding recommendations from teachers and other scientists.

CIO Barry Kallmeyer Wins ATLIS Award Chief Information Officer Barry Kallmeyer was named a 2020 Pillar Award recipient by the Association of Technology Leaders in Independent Schools (ATLIS).

Established in 2018, the Pillar Award recognizes those who exemplify the pillars of the ATLIS mission—to inform, to connect, and to reflect. ATLIS is the only professional association for independent school technology directors.

Gauri Gandhi ’24 Wins Regional Spelling Bee Gauri Gandhi ’24 was the winner of the 2020 Cuyahoga County Spelling Bee. She won in 20 rounds, correctly spelling the final word: odontoloxia, which is defined as an irregularity of the teeth. She also qualified to compete in the Scripps National Spelling Bee.

Regeneron STS scholars and their schools each receive $2,000 to use toward STEM-related activities.

Anya’s project, Impact of Haltere Removal on Gravitational Perception and Takeoff in Dipteran Insects, was developed over the course of two years in the lab of Dr. Jessica Fox in the Department of Biology at Case Western Reserve University. The lab focuses on sensory systems and how information is processed in the brain to coordinate behavior. Anya used a variety of flies as her model system to understand the role of halteres in sensing gravity.

HB’s 2019-2020 Report on Philanthropy has gone digital!

Look for our salute to our donors at HB.edu/ReportOnPhilanthropy.

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NEWS FROM Sara Ahmad ’26 Wins Essay Contest An essay written by Sara Ahmad ’26, “My Experience: Soccer in Egypt,” was awarded honorable mention in the Global Education Benchmark Group’s Global Expression and Thought (GET) Prize competition.

HB Students Win Scholastic Art & Writing Awards Twenty-seven students’ artwork was recognized in the annual Scholastic Art competition. The 10 Gold Key and 10 Silver Key works were on display at the Cuyahoga County Regional Exhibit at the Cleveland Institute of Art. The 27 Honorable Mention works were shown digitally at the exhibit.

Thirty-nine Upper School students won 78 Scholastic Writing Awards. Of the awards, there were 17 Gold Keys, 26 Silver Keys, and 35 Honorable Mentions.

Three graduating seniors received 2020 National Medals in the Scholastic Art & Writing Awards: • Anya Razmi received a Gold Medal for Novel Writing for “If Icarus Survived the Fall.”

• Ryan Brady received a Silver Medal for Personal Essay and Memoir for “infinitesimal.”

• Sejal Sangani received a Silver Medal for Personal Essay and Memoir for “Coconut.”

National Medalists are recognized with certificates and medals and are considered for national publication opportunities. Select National Medalists are also invited to attend the annual National Events in New York City.

The annual Scholastic Art & Writing Competition recognizes creative achievement for students in grades 7-12. The artists and writers compete for cash prizes, medals, and scholarship awards.

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The GET prize was created to emphasize the importance of student writing and curriculum design that intentionally and meaningfully engages with global education.

Focused on exploring global issues and cross-cultural understanding, this award recognizes and honors thoughtful student work at the middle and high school levels, and a teacher-designed curriculum projects at the primary level. Supported by a generous donor, GET Prize award winners receive a small cash prize.

The New HB.edu What are you waiting for? Visit the newly redesigned HB.edu for an enhanced user experience. The site is improved with new captivating photography, mobile compatibility, simplified navigation, and condensed content.

THANK

YOU! Faculty/Staff Years of Service 2019 - 2020 5 years:

10 years:

15 years:

25 years:

Hallie Anderson

Anthony Cirincione

Rebecca Anders

Alice Stubbs

Greg Aten

Leslie Coleman

Sharon Baker

Anna Callahan

30 years:

Marlo Henderson

Regina Gray

Shayla Dautartas

Susan Gallagher

Molly Krist

Jason Habig

Marty Frazier

Morgan Locsei

Marissa Haverlock

Lauren Van Wagenen Diana McBeath Harlow ’04 Eva Rosbach Dudley Humphrey Louise Scott Leah Ridgeway Jackson ’99

Tina Reifsnyder

Lorenzo Salvagni

Alison Day

Amanda Seifert

Dawn Keske

Corrie Wallin

Lisa Lurie

Eric Wonderly

20 years: Tara Anderson

35 years:

Retirees

Please also join us in wishing a fond farewell and hearty congratulations to this year’s retirees.

Julie Kerrigan Ettorre

Karen Oberholtz

Director of Athletics and Linda K Vaughn 1956 Chair for the Athletic Director (39 years)

39 years

Karen Oberholtz

Terry Churchill

Julie KerriganEttorre

Upper School Administrative Assistant (35 years)

Mary Rainsberger

Director of Advancement (20 years)

Mary Rainsberger Summer 2020

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Connection The

In the traditional classroom setting and through #HBatHome,

students enjoy a wide array of opportunities and experiences.

(They get to spend time with some pretty great teachers too!)

by Kathleen Osborne As the “new normal� took shape, it was a joy to witness the steady resolve of the members of the HB community as they encountered and overcame all sorts of challenges and refined and enhanced their connections in the final nine weeks of the school year. But even more inspiring was the palpable joy that was found in each Zoom classroom and community gathering. All across #HBatHome, in places throughout Northeast Ohio, students celebrated sisterhood and spread kindness. They learned to be a little more patient with each other and with themselves. And they handled it all with grace and gratitude.

J

ust before Spring Break, as COVID-19 began to take its toll on everyday life, Hathaway Brown faculty and administrators came together to launch a new remote teaching and learning framework called #HBatHome.

Through a variety of real-time and asynchronous offerings, students across all school divisions could still connect with each other and their teachers virtually.

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Through computer monitors in home offices and family rooms, what came into incredibly clear focus is how much of the HB ethos can be attributed to the people in the community. The school is known for its outstanding academic programs, but the faculty and students truly set HB apart.

School administrators consistently requested feedback to gauge the four key characteristics of #HBatHome: Connection (how well are we keeping in touch with one

talents through Zoom and Google Hangouts. The 2020 Carnival was a virtual affair, and Blazer Breakfast became an Apple Crisp bake-off, with community members sharing the gooey dessert “like a warm hug across the miles.”

another?); Consistency (do you have an effective routine?); Capacity (is the workload appropriate and manageable?); and Credibility (are the curricular offerings still in line with HB standards?)

While it was important to develop the technical aspects of this approach, educators prioritized thinking about the non-negotiables of the HB experience. The school’s Learn for Life signature preparatory approach is defined by its distinguished academics, empowered students, immersive opportunities that put knowledge into action, and a powerful community network. Although some things had to be reframed, these characteristics remained consistent in the remote learning environment as faculty and administrators in every department and division committed to emphasizing all of the things that make HB, HB.

Popcorn Prom welcomed attendees who wore PJs instead of dresses and joined their friends for a Netflix Watch Party from the comfort of their own homes. A steady stream of seniors graced the school’s front steps when they came to campus to pose for social distancing Front PORCHtraits that were used in a commemorative video to mark their Commencement (read more in “Celebrating Our Seniors” on page 30). Administrators also developed a plan in partnership with the Cuyahoga County Board of Health to confer diplomas on the Class of 2020 graduates through individual personalized celebrations. The last month of school was also marked by several fun car parades, including special graduation caravans for fourth- and eighth-grade graduates.

Educators’ focus on the whole child includes not only nurturing the social-emotional development of our students (you can find a variety of timely related resources at HB.edu/covid19), but also on caring for their bodies.

Physical education coursework continued throughout the spring and students were encouraged to stay active, exercise, and get outside when they could. While the spring sports season was suspended, coaches handdelivered the senior banners to HB’s Class of 2020 athletes, and throughout March, April, and May, members of the Blazer sports teams continued to connect, bond, and work out together.

To honor the voices of our students and alumnae, HB’s Osborne Writing Center invited all members of our community to respond to a writing prompt, “Instruments of Change.” As the COVID-19 pandemic took hold, the responses showed the unshakeable resolve and the drive to create a better tomorrow, no matter the challenges or temporary distance between people. From the hundreds of responses to the prompt, a multi-voice community poem was scripted, and it was read and recorded by students, faculty, and alumnae. The resulting work—part of HB’s ongoing collaboration with the Wick Poetry Center at Kent State University—is spectacularly inspirational, and it became a fitting tribute to close out a year that was like no other. You can view the poem and many, many more videos that were created during the spring of #HBatHome at youtube.com/HathawayBrownSchool.

End-of-year traditions were creatively reimagined too.

Creative and performing arts students showcased their

Kathleen Osborne is Hathaway Brown’s Chief Marketing & Communication Officer.

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All the Right With a diverse menu of innovative, fresh, delicious, and healthy food, HB’s Dining Services team has developed the recipe for satisfied students and faculty.

by Douglas Trattner

Today’s lunch consists of Asian dumplings served with a spicy mango dipping sauce, bowls of piping-hot pho flush with tofu, rice noodles, bean sprouts and fresh basil, and a Buddha bowl brimming with bright greens, whole grains and roasted vegetables tossed in a bold maplelime-avocado glaze.

While that might sound like the daily features at your favorite Asian bistro, it is just a typical Wednesday in the Dining Hall of Hathaway Brown. If your recollection of school cafeteria lunches is anything like mine, it likely consists of a depressing loop populated with gems like meatless moussaka, beef macaroni, corndogs, and, hello, Friday!, fish sticks, all washed down with half-pint cartons of chocolate milk.

HB does lunch differently.

“We serve restaurant-quality food,” explains Torrey McMillan ’90, Director of the Center for Sustainability. “It doesn’t look like school food, it doesn’t taste like school food, and it’s not made with the ingredients of school food.”

Health and Wellness As one of the valedictorians of his graduating class at Pennsylvania Institute of Culinary Arts, chef Nick Keck could be earning accolades at any number of four-star restaurants. Instead, as Director of Dining Services for HB, his daily customers consist of approximately 1,000 Primary, Middle and Upper School students, along with faculty and staff. With his team of 14, Keck oversees a scratch kitchen “where we are bound only by our imagination,” he says.

It wasn’t always this way. A decade ago, students in this very cafeteria were loading up trays with the same types

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of premade convenience foods that have “nourished” growing boys and girls for decades. But about that time, a commitment was made to completely overhaul the school’s food philosophy to better align with the core principles of health and wellness, sustainability, culture and community, and lifelong learning.

“The philosophy gives us a set of touch points to help direct our decision making around what food we serve on campus, and also to beautify all the different spaces that food comes into our community, so that we can all speak the same language and work toward the same goals,” McMillan adds.

Ingredients

side dish of turmeric-scented roasted chickpeas and cauliflower is vegan. And while the pillowy naan bread contains wheat products, the steamed basmati rice is 100-percent allergen-free.

Keck stocks an array of fresh fruit and vegetables that fill the salad bar, which accompanies daily staples like the soup of the day, create-your-own-deli, main entrée and allergy-limited “Pure” selection. Although there’s no way to eliminate the daily pizza station without inciting a school-wide walkout, both the dough and sauce are made in-house every single day.

This transformation was set in motion by a confluence of factors, not the least of which being requests from parents to address escalating food sensitivities and allergies. As diversity flourished within the student body, so too did concerns about accommodating disparate religious dietary restrictions. The best way to address this on many fronts, the school determined, was to endeavor to make as many foods as possible from scratch. By doing so, the kitchen can guarantee that dishes are properly labeled as vegan, vegetarian, pork-free, gluten-free, soyfree, nut-free, and dairy-free.

Each week, Keck and his team strive to inch closer to the goal of providing a 100-percent scratch-made menu built around “green-light” items, whole foods that are low in sugar, high in fiber and protein, and devoid of harmful additives and preservatives. “Black-light” items like high-fructose corn syrup, sodium nitrite, MSG and artificial sweeteners like aspartame are being completely eradicated. “Red-light” items consist of convenience items such as premade meatballs or chicken tenders that are utilized very sparingly. Items such as purchased

“One student’s mother specifically told us that the reason they want to stay at Hathaway Brown—on top of the quality of everything else—is their trust in the food service, knowing that their daughter has special needs as they apply to allergies,” reports Keck.

For example, a globally inspired feast recently included Indian butter chicken that could be ordered instead with paneer, a fresh cheese that is vegetarian. A colorful

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to customize their bowls, but that can easily be utilized in tomorrow’s dishes (with the students being none the wiser).

“But scratch cooking is so much more than just a costeffective measure,” reports Keck. “There is also a certain level of pride that team members can take knowing that we’re providing these fresh ingredients on a daily basis. By cooking this way instead of opening a box and throwing it in the oven, they appreciate it more and value their time and efforts more.”

pierogi, ravioli and tortellini are considered “yellow-light” foods that, while not inherently unwholesome, are produced elsewhere.

“Every day we ask ourselves, ‘Are we doing the best that we absolutely can with what we have,’” says Keck. “There is always room for improvement.”

Sustainability Being a scratch kitchen provides the students with the freshest, most nutrient-dense foods, but it has the added benefit of reducing waste. As Keck explains it, when you bake a frozen casserole of turkey tetrazzini, the only way to reuse the leftovers is by serving day-old turkey tetrazzini (spoiler alert: the students will not be thrilled).

In contrast, that tantalizing pho spread consisted of individual components such as vegetable stock, rice noodles, tofu, shredded chicken, and a selection of fresh vegetable toppers like sliced bell peppers, bean sprouts, scallions, and mint sprigs that not only allow students

Other incremental changes, while less conspicuous, nudge the kitchen ever closer to its sustainability goals.

“Convenient” single-serve breakfast bowls—those foiltopped, open-and-eat plastic-cupped inventions—have been replaced by bulk cereal dispensers and good, old-fashioned reusable tableware. Butter, jelly, and cream cheese, long served in IPCs (restaurant-speak for individual portion cups), are now presented in bowls on ice, which not only reduce plastic, but also waste by allowing diners to take just what they need. continued on page 20

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Make Your Own Pho!

The Dining Services team shares their recipe for this piping hot dish of goodness

Instructions: 1. Warm a medium soup pot on medium heat. Add the cinnamon sticks, cloves, and star anise and toast until fragrant, stirring occasionally, about 3 to 4 minutes. Add the onion, shallots, ginger, vegetable stock, water and tamari. Raise the heat to high and bring the mixture to a boil, then reduce the heat as necessary to maintain a gentle simmer. Simmer for 30 minutes to give the flavors time to meld.

Yields 4 - 6 bowls of soup Ingredients: 2 cinnamon sticks 3 whole garlic cloves 2 bulbs shallots, sliced in half 2 star anise 1 large white onion, peeled and quartered 4 inch piece of fresh ginger, peeled and halved lengthwise 4 cups vegetable stock or broth 4 cups water 2 tablespoons reduced-sodium tamari or soy sauce 6 ounces (approximately one large handful) rice noodles Garnishes: • thinly sliced mushrooms • mung bean sprouts • sprigs of fresh basil (use Thai basil if you can find it) or cilantro • sprigs of fresh mint • sliced colorful baby sweet peppers • thinly sliced green onions (mostly green parts) • very thinly sliced fresh jalapeño (omit if sensitive to spice) • small wedges of lime • crumbled tofu • cooked shredded chicken • cooked shredded pork • cooked thinly sliced beef • cooked shrimp

2. In the meantime, prepare your rice noodles by cooking them according to package directions.

Set them aside.

3. Once the broth is cooked, strain out the onions, ginger and spices (this is easiest with a small metal sieve, but you can also strain the mixture through a colander into another large bowl). Season it to taste with extra tamari and/or salt until the flavors of the spices really shine.

4. Ladle the broth into bowls, add cooked noodles and/or meats and fresh garnishes to your heart’s content. (Don’t forget the lime!) Serve immediately with chopsticks and soup spoons.

Additional Options If you love spicy pho: Sriracha is a great spice addition but can overpower the delicate flavors in this soup, so if you’re looking for more spice, you can add a pinch of red pepper flakes to the broth as it cooks, and/or add extra sliced jalapeño to your bowls.

Make it gluten free: Be sure to use gluten-free tamari or soy sauce (tamari is usually gluten-free, but check your bottle to be sure). We use tamari in HB’s recipe.

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Like most school lunchrooms, this one absolutely percolates with youthful energy and enthusiasm, where the gossip of the day is spilled over plates of mushroom risotto and lasting friendships are forged over bowls of coconut curry.

“In the Upper School, the groups become a lot bigger, the tables start to get longer by smashing them together, and your friend group expands,” explains Ally Mills ’23. “You definitely make new friends. There are people who come to your table who you never would have talked to.”

Mills knows just how green the grass is on this side of the fence. The school from which she transferred before the sixth grade specialized in “frozen salad,” she jokes.

from page 18

Yet to come is a more robust and comprehensive foodcomposting program, more direct purchasing from area farms and markets, and education efforts to channel these practices off campus and into student homes.

“I think we’ve done a really good job of promoting the health and wellness and the culture and community pieces of the food philosophy,” says McMillan, who has the distinction of helping to launch the school’s recycling program when she was an 11th-grade student. “The sustainability piece we’ve been working on, but we feel like that’s our next big push.”

Culture and Community As successive waves of Primary, Middle, and Upper School students make their way out of the cafeteria and into the Margery Stouffer Biggar ’47 and Family Dining Hall, they enter a voluminous, high-ceilinged space ringed by soaring windows that offer views of the surrounding landscape. More than simply “a place to eat,” this cheerful room is the social hub of campus life, a safe space where students, faculty, and staff can come together in a comfortable, stress-free environment.

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But her food allergies are no laughing matter. Mills’ sensitivity to dairy, eggs, peanuts, and tree nuts meant packing a lunch at her old school to stay safe.

“Having food allergies, I was always scared to reach out and try new things,” she explains. “But everything is labeled here, so why not try it? Before, I had a very regimented diet, but now I can expand to other areas and, when I see it on a restaurant menu, I’ll try it.”

Homemade Goodness Even during remote learning this spring, Chef Nick Keck and members of his team continued to connect with students, parents, and faculty members, encouraging them to eat healthy and try new things. Chef Keck also launched a video series with his 4-year-old daughter, Leah, lending him a helping hand in the kitchen. Search HB’s YouTube channel to learn his tips and tricks for how to make HB’s famous apple crisp, mix up a glass of Leah’s lemonade, prepare a perfect piece of salmon, slice a variety of melons, sous vide a rack of lamb, toss your own pizza dough, and much more.

In the summer months, Chef Nick offered free cooking classes for HB families over Zoom.

You can find all of his delicious recipes posted at HB.edu/DiningServices.

One of the perks of being a member of the faculty and staff at Hathaway Brown, says Kathleen Osborne, Chief Marketing & Communications Officer, is the free and unfettered access to the same high-quality food enjoyed by the student body. And though it is standard operating procedure at most schools for the faculty to take refuge in the teachers’ lounge, this ebullient cafeteria eliminates those student-teacher borders.

“It’s not just that the food is a wonderful component, but also you get to bond with your colleagues in ways that you otherwise wouldn’t be able to,” says Osborne. “Very much, this school is about community and we’re all part of the same team in educating these girls.”

“Not only is it easier to manage fewer menus, but this is an opportunity to expand and educate the minds and palates of Primary students, getting them to learn better food habits,” Keck explains. “This is the first generation where our children are expected to have a shorter life expectancy; we’re actually trending down because of how unhealthy we are. It starts with our youngest kids: what they are eating, what they are learning. By educating them about the foods they eat every single day.”

That holistic food philosophy makes its way out of the dining room and into all corners of the 16-acre campus.

In addition to preparing the day’s main meal, Keck and his indefatigable team cater events for 40 to 400 people that can range from after-concert cookies and lemonade to black-tie affairs with fancy passed hors d’oeuvres.

The final frontier, so to speak, is the home. To truly impact and improve a young person’s food choices and lay the groundwork for a lifetime of healthy choices, HB will need to break down the metaphorical fourth wall.

“It’s a little harder to reach into the home,” McMillan admits, “But we hope through communication and education, some of what we say here will start to trickle back and forth.”

Douglas Trattner is a freelance writer based in Cleveland Heights, Ohio.

Hathaway Brown’s

Food Philosophy

Hathaway Brown honors the powerful relationships between the food we serve, nutrition, wellness, sustainability, community and culture.

Health & Wellness: We prioritize serving nutrient-rich, high fiber,

Lifelong Learning

whole foods, prepared in-house.

Despite the range of ages that exists from K through 12, Chef Keck says that he is mindful about not catering too much to any specific grouping. Rather than prepare and serve radically different meals and menus for the Primary, Middle, and Upper School students, Keck adheres to a single blueprint as much as possible. Yes, that practice reduces labor strain on the kitchen, but more importantly, he notes, it encourages healthy and mindful eating habits.

Sustainability: Our food service operations reflect awareness of our impact on communities, the environment, and the economy.

Culture & Community: Food is an expression of culture and identity, and dining together fosters joyful connections between people.

Lifelong Learning: We will continue to research the impacts of our food choices and implement best practices as they evolve over time.

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Chronicles Kitchen

Chef Nick Keck describes a typical day in the life of the HB Dining Services team.

Shelby

Felicia

Robert

Evette

Stephanie

Monica

It takes a small army of passionate and dedicated team members to feed 1,000 meals each and every day. Each team member’s contribution to the overall success of the Dining Hall is crucial and I cannot say enough about them and how lucky I am to manage such a great team.

All of us love working with the faculty and students at Hathaway Brown, which is why we do the work we do.

Here’s a rundown of how we spend our time.

5:30-5:45 a.m. – I arrive to work and fire up the steamer, ovens, dish utility, and unlock the coolers.

6 a.m. – Chef Anthony arrives and begins prep for the day’s entrée and sides. Both entrees and sides are diverse and scratch-made, ranging from Indian butter chicken, createyour-own fajita and stir-fry bowls, macaroni and cheese, pho, and even house-smoked meats from his very own homemade smoker. Each day he prepares enough food to feed approximately 600-800 students plus faculty and staff. Other areas of responsibility include menu development, caterings and the overall management of the entire kitchen.

6:30–9 a.m. – Daily produce delivery arrives. Remaining team (Alice, Felicia, Shelby, Theresa, Hallie, Monica, Stephanie, Cory, Robert, Tyler, Dennis, Evette, and Claudia) arrive.

7–10:50 a.m. – Main production for the school’s lunch takes place.

Monica (HB’s sous chef) begins to prep the day’s side bar items that are always fresh, and include hummus, fresh veggies and dips, and various other composed salads. In addition to creating the side bar, Chef Monica also executes the day’s PURE feature menu item, which has a focus on fresh, protein-driven, allergy-sensitive menu items that range from (but are not limited to) potato cakes, vegan chili and even Bombay aloo matar. Other areas of focus include preparing specialty catering menu items as well as menu development and managing the kitchen when needed.

Alice prepares the day’s homemade soups that are both vegan and non-vegan, fresh deli bar with homemade sauces and condiments, and a freshly made daily feature salad. From fresh wraps, steamed vegetable dumplings, French dips, BBQ 22

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pulled pork sliders, falafel and even homemade empanadas, Alice prepares up to 300 portions of the feature deli item each and every day.

Felicia prepares the Early Childhood dining room with Tyler fresh sandwiches, fruits and vegetables, along with the day’s feature menu (prepared by Chef Anthony) for the EC students who come each day excited to see her. While setting up her dining room, she also prepares and delivers multiple special catering events that take place for that day, which is no small task, given that the school averages over 500 special catering events every year.

Shelby prepares HB’s famous salad bar. From scratch-made dressings and vinaigrettes, fresh-cut greens, both roasted and fresh vegetables, roasted smashed redskin and sweet potatoes, to an array of other assorted vegan and vegetarian options, there’s something for every salad lover. Also featured center stage is her daily Buddha Bowl feature, which has

at least eight sheet pizzas just for Prime students. Hallie also created the recipe for HB’s homemade granola that can be found at the morning’s fruit and yogurt bar. Other parts of the morning include creating unique overnight oats recipes, cutting additional fruit for the side bar and preparing scratch-made smoothies along with helping out wherever needed.

Theresa

Cory

Claudia

Dennis

Alice

Hallie become famous at HB. It’s always prepared with a variety of ancient grains combined with fresh produce finished with some sort of amazing house-made dressing.

Theresa (HB’s resident baker) begins her day preparing her signature fresh whole-wheat pizza dough from scratch. Once complete, she tackles the task of cutting 80–100 pounds of fruit for Prime students every single day. Another key focus for the day is preparing cookie doughs for fresh-baked cookies, a variety of homemade dessert bars and energy bites and even homemade granola bars that have become a staple at many EC special events. Above and beyond the bakery department, you can often find her assisting in many special events and functions throughout the year and helping out wherever needed.

Anthony

Hallie can be found out in the dining servery working the fresh dough from Theresa and preparing the delicious daily pizza and stromboli features. On most Tuesdays, she prepares

Stephanie arrives each morning and begins to set up the continental breakfast displays for the day with the side bar full of fresh cut and whole fruits and assorted cereals along with assorted breads, bagels and spreads found by the toaster area.

Stephanie also helps set up the Prime salad bar each day with various fresh greens, fruits, vegetables, grains and even prepared salads for young students to enjoy. She also takes on the task of preparing various displays for the many catering events that take place throughout the year.

Cory takes on the task of preparing and delivering most of the Middle School, Prime, EC and ITC snacks and milk each day. He also prepares the day’s tasty fruit waters, iced tea and iced water as well as swapping out the heavy (and often awkward) fivegallon bags of milk. Once lunches are ready, he cuts, portions, and delivers them to the ITC and First Step students located on the other side of the school, keeping him in excellent shape.

Evette (our newest team member) arrives by 9:30 a.m. and begins to set up the hot line for the day’s service. With years of previous school food service experience, she is also willing and able to jump in where needed in order to get ready for service, ready to greet the students and faculty with a smile.

Robert, Tyler, Dennis, and Claudia comprise the dish utility team.

All three have crucial roles in the success of the operation.

Robert can be found getting the machine ready for the day and maintaining the area for the morning with all of the dirty dishes created by the team. Tyler, Dennis, and Claudia can be found out in the dining hall getting tables ready for Prime with cups and silverware as well as double checking tables and windows for cleanliness.

10:50 a.m.– 1:30 p.m. – Each team member is at their respective areas ready to go and awaiting hungry students. Prime arrives first, followed by the massive wave of Middle School students who always bring a healthy appetite. Once the dust settles from Middle School, the team has a 10-minute window between 12:35–12:45 p.m. to reset and replenish, getting ready for the final arrivals of Upper School students.

1:30–2:15 p.m. – The team has a chance to sit and enjoy lunch themselves!

2:15–3:30 p.m. – Everybody works to get their areas cleaned up and do any additional prep that is needed for the following day.

Quite often, this time is also spent getting ready for additional special events that take place after normal school hours.

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Honor Roll

A+

Although we were unable to celebrate them in person at Alumnae Weekend this spring, HB is proud to spotlight our 2020 Alumnae Award recipients.

Here, we connect with them and ask them to share some memories, anecdotes, observations, and inspiration.

by Lisa Kroeger Murtha ’88

DISTINGUISHED ALUMNA AWARD Merry McDaniel McCreary ’70 Hathaway Brown has been part of Merry McDaniel McCreary’s life since she was 4 years old. An HB lifer, she grew up across the street from the school. After graduation, she attended Smith College and John Carroll University (marrying husband Rob in between), but stayed involved at HB as a member and eventual President of the Alumnae Council.

Both of Merry’s daughters attended HB; meantime, she worked at a financial planning firm for seven years, joined HB’s Board of Trustees and served for four years as Chair, helping oversee construction of the Carol and John Butler Aquatics Center. Merry has also raised money for the annual fund, worked on special gifts, and supported HB’s scholarship programs. Still a trustee, and with two granddaughters currently attending HB, she is known by her nominating classmates and throughout the school community for her “endless dedication” to Hathaway Brown.

IN HER WORDS It’s very old-fashioned, but my achievements are my family. To me, that’s what I’ve done best. It’s my husband and girls and four grandchildren [but also] my parents.

When they needed help, I was able to be there.

The most valuable part of my HB education was the faculty. Some were scary. Some were friendly. But they were always available. They knew when we were struggling. They knew how to encourage us. If you needed your teachers, they were there for you.

I didn’t appreciate the fact that my fellow students were as premier as they were. We all worked really hard. We all

Summer 2020

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helped each other. Cheating was a real rarity. That high moral standard isn’t unfortunately a universal theme in this world. I didn’t realize that when I was at HB. My favorite space on HB’s campus was the pony barn—I lived across the street. After dinner in the summers, we’d feed the pony an apple or carrot. One day the pony got loose; all of a sudden, it was running around our yard.

My grandfather corralled it. It was quite the happening!

Keep your friends and ask them for help when you need it. In asking for help, you’re giving someone the joy of helping.

In this environment, as an independent school, you have to be looking nimbly toward the future. And you have to do more than look. You have to build.

DISTINGUISHED ALUMNA AWARD Sara Stevenson ’70 A graduate of New York’s alternative Friends’ World College (now part of Long Island University), Sara Stevenson traveled the world as an apprentice silversmith before landing in community organizing and eventually becoming director of Cleveland’s Buckeye Woodland Community Congress.

A 1980 move to New Orleans led her to switch gears and put her art skills back to work—developing and running programs and events for arts councils and museums.

Eventually, she founded the Country Day Creative Arts Program, a renowned summer arts program at Metarie Park Country Day School. She was director for 35 years before her 2017 retirement. Today, she works as a sculptor.

Even though she “got more demerits than anybody” in her class at HB, Sara says she still earned her share of legendary “smiley faces” from headmistress Miss Coburn. “That said something about HB,” she says, “and meant so much to me.”

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“I’m proud of being a community organizer and director of the Buckeye Woodland Community Congress. [And though many of us] created the Country Day community arts program, I was responsible for the philosophical thrust of the program—respecting one another, creating community, celebration of other cultures. I’m really proud of that.”

IN HER WORDS HB gave me ways to flourish that had nothing to do with grades; I was part of the leadership for Carnival and I thought of the name when we were seniors: “Insect Insanity.” The school gave me opportunities to be my highest self.

My HB friends have my back no matter what. They gave me amazing support in the aftermath of [Hurricane] Katrina. They are there for me.

When I was 30 or so, I learned I had dyslexia. It answered so much. It’s why I read so slowly. It’s why I don’t know how to study. And it’s probably why I was the clown of the class.

Not getting the best grades doesn’t mean you won’t be a leader or make valuable contributions to the world.

Embrace the ever-growing interconnectedness of the world, socially as well as spiritually.

ALUMNAE ACHIEVEMENT AWARD Colleen King ’00 “I was an extra lifer,” says Colleen King ’00, who spent 15 years at HB because she “did pre-K twice.”

After graduation, she attended George Washington University and interned at CBS News. In 2003, while she was still in school, CBS hired her to help cover the Iraq War. Later, after a short stint booking guests for daytime programming at Fox News, she became a producer for MSNBC’s “Hardball.” In 2016, Colleen began producing “The 11th Hour with Brian Williams,” an initially temporary program for the 2016 presidential election that eventually became permanent. In 2017, she became the show’s executive producer, a job that entailed overseeing other producers, topic selection, guest bookings, script writing “and being ready to throw all of that out the window at any moment due to breaking news,” she says.

This year, Colleen celebrated 15 years at MSNBC. She’ll be starting work on a new project soon.

IN HER WORDS It was always a dream to run my own show, and to work with Brian Williams and become a number one show was just incredible. I’ve met the Obamas, George and Laura Bush, John McCain, Nancy Pelosi, Sandra Day O’Connor.

I did an interview with Bill Clinton in Dublin. Getting up close and personal with those people was really exciting.

HB sends you off fearless. You’re unafraid to voice your opinion and you are prepared to move mountains to get where you want to go. I think that’s invaluable.

I always tell my parents HB was the best gift they ever gave me. The education there was an absolute launchpad for success.

My favorite place on HB’s campus is the courtyard and fountain, and when, on a spring or fall day, you could sit out there and dangle your legs in the fountain. There’s nothing better than that.

Don’t be afraid to be told “No.” It never leaves you wondering: “What if …” It can set you on a new path going forward.

HB is, in essence, building the future—preparing young women to take the reins going forward. It’s at the heart of the school’s being.

ALUMNAE ACHIEVEMENT AWARD Roseanne Wincek ’00 “Blowing up” her life and starting over has been a theme for Roseanne Wincek. After graduating from HB, she intended to study political communications at George Washington University, but realized “it wasn’t for me,” so she became a chemistry major instead and transferred to UC Berkeley. After graduation, she started a Ph.D. in biophysics but soon realized that, too, wasn’t quite right,

so she dropped out to make Facebook apps.

After a stint in enterprise software, she learned about venture capitalism and realized she’d finally found her dream job. She studied the industry in business school at Stanford and started out at venture capital firm Canaan Partners in 2010; five years later, at 32, she’d become the most senior woman at late-stage venture capital firm IVP. In 2019, she and a business partner founded their own venture capital firm, Renegade Partners. “We’re still in our startup phase,” says Roseanne, “but it’s been amazing.”

IN HER WORDS To me, learning and pushing myself has been so fruitful.

I [can’t] believe how much I learned and how happy I was, even though it was so much harder.

When I was at HB, I didn’t realize what the world would tell me I couldn’t do. By the time I realized that still happens, I was old enough and mature enough not to let it discourage me. That was a huge gift—having that point of view as a child.

Sometimes the harder path is the richer path, or the right path.

The old senior room [at HB] was amazing; the little area to be a class together was incredible. I also loved the old seventh-grade science room. I have such visceral memories of both places.

Don’t be afraid to blow up your life. You get on these paths and there’s so much momentum, it’s hard to get off sometimes. But following your gut and doing the scary thing can propel you to another level.

Short-term pain for the long-term gain; I’m such a big believer in doing the hard work up front. It can allow you so much flexibility down the line.

Lisa Kroeger Murtha ’88 is a freelance writer based in Cincinnati, Ohio.

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Leaning into “Learn for Life�

HB reimagines the signature programming that reimagines conventional educational frameworks.

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A

make things a little fresher and more easily understood and advertised. That led the school to partner with Dr. Cindy Frantz, a social psychologist at Oberlin College, who helped design a survey to gauge Upper School students’ feelings about Institute programs. Subsequently, HB contracted with The Adcom Group, a full-service marketing firm, to help redesign the graphic imagery, naming convention, and descriptive statements related to this innovative educational design.

Over the course of the last few years, HB engaged in an introspective evaluation of this programming, seeking to measure its effectiveness and better describe the “secret sauce” in a clear, concise, and interesting way. It also is evident that the shelf-life for a name that references a specific time period (21st century) is not eternal. With this in mind, school leaders spent some time looking at HB’s marketing materials and making suggestions for how to

Through this rebranding process, it became clear that the Institute is best understood within the larger structure of the school itself. We have now begun rolling out new materials that describe the ethos of HB. The school’s “Learn for Life” Signature Preparatory Approach is defined by the four key elements of an HB education: Distinguished Academics, Empowered Students, Knowledge in Action, and a Celebrated Community. Knowledge in Action is most clearly seen through the Institute, which is now called Fellowships in Applied Studies. The marketing and communication office is in the process of phasing out the Institute’s solar system graphics as well as the outdated 21st Century reference point to make way for this exciting new and refreshed expression.

s schools across the country transitioned to remote teaching and learning platforms, it became more important than ever to underscore the unparalleled difference a Hathaway Brown education can make in students’ lives. One of the school’s defining characteristics is the trademark Institute for 21st Century Education. No other high school in the country has reimagined the traditional academic framework in the same manner that HB has through this forward-thinking, entrepreneurial, and experiential collection of programs.

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Celebrating Our Seniors

The Hathaway Brown Class of 2020 receives a memorable send-off.

In typical HB fashion, people from across our school family—students, faculty, administrators, board members, parents, alumnae, and friends—came together on May 29 to create a fantastic Virtual Commencement celebration for our newest Hathaway Brown graduates, the Class of 2020.

The ceremony included traditional remarks from Head of School Fran Biselle, and beautiful portraits of each graduate created by Kimberly Ponsky Sable ’98 were displayed onscreen while Director of Upper School Hallie Ritzman read each of the students’ names. HB mom Catherine Herrick Levy ’93, President of the Hathaway Brown Alumnae Association, issued a moving Alumnae Charge and welcomed the graduates to the incredible alumnae sisterhood that began in 1876. We closed the ceremony with a socially distanced clap-out, and faculty and administrators symbolically launched the class off into their future.

We also surprised the graduates with well wishes sent in from all around the world, with congratulatory messages from teachers, board members, and other 30

HB

dignitaries including Billie Jean King, Eva Schloss, and Gloria Steinem; journalists Russ Mitchell, Danita Harris, Connie Schultz, Geraldo Rivera, Norah O’Donnell, Sharyn Alfonsi, and Scott Pelley; musicians Franz Welser-Möst, Jason Mraz, and Mark Foster; politicians Ohio Lt. Gov. Jon Husted and U.S. Sen. Sherrod Brown; literary stars Sarah Kay and John Irving; chefs Doug Katz and Michael Symon; hit Netflix show directors Keiann Collins and Juanesta Holmes; Broadway actor Chris McCarrell; Cleveland Museum of Art director William Griswold; and Cleveland Cavaliers GM Koby Altman and assistant coach Lindsay Gottlieb. Later that week, the students received video well-wishes from several current and former Cleveland Browns players and coaches as well.

Watch the ceremony and special tribute video at HB.edu/Commencement2020.

An Excerpt From The Student Remarks Delivered By Anya Razmi ’20: “Any kind memory of these halls can be boiled down to this: good people. Good people in a good place. And somehow, by the time all these infinitesimal moments had been strung together, we had grown up.

most: how I would have acted, knowing it was well and truly our last time on campus as a senior class.

But the truth is—the hard truth is—we were always going to have a last day, and we were always going to lose this school. The pain of this goodbye is visceral and valid.

Yet I know that we have made the very best of our four years here. And I’m talking to a camera instead of an audience. But if we could have a normal graduation, and if I could choose any group of people in the world to have by my side, diploma in hand, I would choose this class of 85 a thousand times over.

Anya Razmi ’20

We’ve grown up. We’ve grown up together. Twenty of us have known each other since we were five. All of us have known each other for some of the most transformative years of our lives. There’s an intimacy to growing up the way we did: side by side. We know each other in a way our college friends never will. In a way our future coworkers never will. We are bound, not by hometown or high school, but by the perpetual ways in which we changed each other.

There will be a day when we no longer remember gossiping in the Writing Center or ranting in the Senior Room or how very long this month apart has felt. But the greater truth is this: The things that matter last. The friends we have made here—the teachers we have learned from—and, above all, the people we have become—these are the everlasting things we will carry. They are the permanency of this place.”

No matter where she goes from here,

In these past few months, our lives have unspooled.

This virus has come and unraveled us, with sudden and deadly precision, and with uncertainty comes the very human need to cling to the familiar. For us, the familiar and good: our halls, our teachers, our friends.

Rushed banter between bells has been replaced by text messages; conversations with teachers during frees substituted for idle discussions during office hours. I thought I would stand here and talk about painting my cheeks silver for Homecoming or virtual Carnival, but the truth is what I miss the most is the ordinary. One of my friends joked over text the other day that she would gladly take another physics test, and in some ways, I can’t help but feel the same.

★

Class of 2020 College Destinations: Belmont University Boston College Boston University (2) Bucknell University Carnegie Mellon University Case Western Reserve University (2) Clemson University Colby College Columbia University Cornell University Dartmouth College Davidson College Denison University (2) Dickinson College Duke University Elon University (2) Emory University (2)

Goucher College Harvard University (2) Hope College Ithaca College Kent State University (2) Kenyon College Lehigh University Loyola Marymount University Massachusetts Institute of Technology (2) McMaster University Miami University New York University (3) Northeastern University (2) Oberlin College The Ohio State University (6)

Ohio Wesleyan University Rice University Rochester Institute of Technology Saint Louis University Skidmore College Spelman College Stanford University Swarthmore College Syracuse University (2) Tufts University Tulane University University of Akron University of California, Los Angeles University of Cincinnati University of Dayton University of Denver

University of Illinois at Urbana-Champaign University of Miami (2) University of Michigan (4) University of Pennsylvania (2) University of Pittsburgh University of South Carolina (2) University of Southern California (2) University of the South, Sewanee University of Virginia University of Washington Vanderbilt University Yale University (2) As of 5/26/20

Learn more at hb.edu/BestGirlsSchool

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When we pictured senior year, we pictured it in its completion: doused in chlorine from the pool jump, pressed clean and white on a sunlit graduation. What we lost was not just Prom or College T-Shirt Day, but rather a month with the students and the teachers and the people we love. A month of saying slow goodbyes, where we could look closer and hug harder and cherish more. When I think back to that last Thursday, I think about this the

HB is always home.

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Locker Room Advancing to the Next Round The following Class of 2020 student-athletes will play collegiately: Isabella Godsick Lacrosse at Dartmouth College Marian Searby Field Hockey at Colby College Mary Santelli Soccer at Bucknell University Helen Sun Swimming at Massachusetts Institute of Technology

Claire Stephenson Diving at New York University Ava Warcaba Basketball at Denison University Dana Kleinman Tennis at Dickinson College Rebecca Gorman Golf at University of the South, Sewanee

Basketball

Indoor Track and Field

The Blazers basketball team competed against competitive OHSAA Division I teams. The enthusiastic young team finished the season strong with wins against Shaker, Austintown Fitch, and Lake Ridge Academy.

Next season, Brandon Stewart joins the basketball team as the new varsity head coach and program director.

Coaches Dorian Rowell, Lexi Hassing, Ron Hovan, and Steve Klug will join Stewart in 2020 - 2021.

Awards The Ohio High School Basketball Coaches Association awarded six HB students for maintaining a 3.2 or higher GPA for five consecutive semesters.

Bridget Kennedy ’21 Josie Kennedy ’20 Kennedy Kostos ’20 Bailey Sparacia ’20 Diya Valiathan ’21 Ava Warcaba ’20 Ava Warcaba ’20, Jermani Jones ’23, and Lucy Castellanos ’23 received honorable mention for the Northeast Lakes District All-Area Division I Team.

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Many student-athletes competed this season, resulting in new personal and school records.

15ft long jump Cara Conrad ’21 3200m at 12:04.04 Emma Esteves ’21 800m at 2:28.06 Morgan Monesmith ’22 7ft pole vault Alessandra Vucenovic ’20

Nicole Gillinov Tennis at Yale University Rose Gaudiani Swimming at Emory University Additionally, Mairin O’Brien ’21 has verbally committed to swim at The Ohio State University.

Lacrosse, Softball, and Track and Field

With the spring athletic season cut short, captains and coaches stepped up to continue the spring sports seasons virtually. Resilient and united, the players participated in regularlyscheduled virtual workouts to train, bond, and communicate. Strength and conditioning also went virtual, allowing the student-athletes to improve their game at home.

They were unable to compete against other schools, but the lacrosse, softball, and track and field teams found ways to spark their competitive spirit with inter-squad competitions and challenges.

Spring sports athletes, coaches, captains, and seniors were all honored on social media.

Check out the highlights on @HBAthletics

Swimming and Diving

OHSAA Division II Team State RunnerUp for the third consecutive year For the first time in program history, the Blazers are OHSAA Division II State Champions in the following events: 400yd freestyle relay at 3:27.97 Ellie MacPhail ’21 Mairin O’Brien ’21 Helen Sun ’20 Stephanie Tropper ’21 50yd free at :23.02 Mairin O’Brien ’21

OHSAA Division II State Runner-Up: 100yd freestyle at :50.48 Mairin O’Brien ’21 200yd freestyle relay at 1:35.24 Rose Gaudiani ’20 Ellie MacPhail ’21 Mairin O’Brien ’21 Helen Sun ’20

All-Ohio Swims, top 16 at the state meet: 200yd medley relay at 1:50.64 Rose Gaudiani ’20 Olivia MacPhail ’23 Taplin Seelbach ’23 Stephanie Tropper ’21 200yd freestyle relay at 1:35.24 Rose Gaudiani ’20 Ellie MacPhail ’21 Mairin O’Brien ’21 Helen Sun ’20

400yd freestyle relay at 3:27.97 Ellie MacPhail ’21 Mairin O’Brien ’21 Helen Sun ’20 Stephanie Tropper ’21 200yd freestyle, 100yd backstroke Ellie MacPhail ’21 200yd freestyle, 500yd freestyle Meredith Stewart ’23 200yd freestyle, 500yd freestyle Stephanie Tropper ’21 200yd individual medley, 100yd butterfly Rose Gaudiani ’20 50yd freestyle, 100yd freestyle Mairin O’Brien ’21 50yd freestyle, 100yd butterfly Helen Sun ’20

New Varsity Records Set: 200yd medley relay at 1:45.21, 200yd freestyle relay at 1:35.24 Rose Gaudiani ’20 Ellie MacPhail ’21 Mairin O’Brien ’21 Helen Sun ’20 200yd freestyle at 1:51.27 Mairin O’Brien ’21 ties Ellie MacPhail ’21’s record 50yd freestyle at :23.02, 100yd freestyle at :50.23 Mairin O’Brien ’21 400yd freestyle relay at 3:27.97 Ellie MacPhail ’21 Mairin O’Brien ’21 Helen Sun ’20 Stephanie Tropper ’21

All Ohio:

All-American, Automatic: 50yd freestyle at :23.02 Mairin O’Brien ’21 200 freestyle relay at 1:35.24 Rose Gaudiani ’20 Ellie MacPhail ’21 Mairin O’Brien ’21 Helen Sun ’20

All-American, Consideration: 200yd medley relay at 1:45.21 Rose Gaudiani ’20 Ellie MacPhail ’21 Mairin O’Brien ’21 Helen Sun ’20 100yd freestyle at :50.23 Mairin O’Brien ’21 400yd freestyle relay at 3:27.97 Ellie MacPhail ’21 Mairin O’Brien ’21 Helen Sun ’20 Stephanie Tropper ’21

Academic All-American with a 4.08 or higher GPA: Cate Engles ’20 Rose Gaudiani ’20 Audrey Sazima ’20 Helen Sun ’20

Academic All-Ohio with a 3.5 or higher GPA Cate Engles ’20 Claire Fallon ’20 Rose Gaudiani ’20 Audrey Sazima ’20 Claire Stephenson ’20 Helen Sun ’20 The Blazers received a Bronze Team Scholar Award for a 3.427 GPA.

Rose Gaudiani ’20 Ellie MacPhail ’21 Mairin O’Brien ’21 Meredith Stewart ’23 Helen Sun ’20 Stephanie Tropper ’21

Summer 2020

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Why She Gives to HB: Laquita Blockson ’88 “Every year I designate my Annual Fund gift to Aspire because I see myself in those young ladies.

I had the opportunity to attend HB and it provided me with the foundation for the rest of my academic career. I recognize that not every young lady is able to attend HB but our Aspire students benefit from the HB mission and philosophy and the approach of knowledge sharing, affirming the girl as a whole, and helping them to be their best self academically.”

Laquita Blockson ’88 is a proud supporter of Hathaway Brown’s Annual Fund. Learn more about why she and others make gifts to the school in our annual report online.

We are abundantly grateful for Laquita and all of the generous donors to the Hathaway Brown Annual Fund.

Look for our 2019-2020 annual report and acknowledgement of our many contributors to the cause of girls’ education at HB.edu/ReportOnPhilanthropy.

A Note from the Alumnae Office Dear Alumnae, When we determined that our traditional Alumnae Weekend celebration could not take place on campus in May due to COVID-19, we optimistically made plans to convene at HB in October. As we’ve learned more and more about the evolving pandemic, however, it became clear that it would not be prudent to hold a large-scale gathering.

We therefore had to cancel the October celebration and instead are moving forward with plans to make Alumnae Weekend 2021 a grand affair that honors our milestone reunions from 2020 as well.

Please hold May 21-22, 2021 on your calendar and make plans to join, assuming it will be safe for us all to be together.

We look forward to working with our reunion volunteers on this special dual celebration and to welcoming all alumnae, regardless of class year, back home to HB at that time.

Sincerely,

Dana Lovelace Capers ’86 Director of Alumnae Relations

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HB

Love

♥ ♥ Peace,

Gratitude and

Every gift.

Every Blazer.

Every day.

You did it and we’re grateful. As a member of our Hathaway Brown community, you stepped up when we needed it the most.

Thank you. Thank you for your unprecedented Annual Fund support and commitment.

We wouldn’t be who we are without you.

Total Annual Fund Dollars Raised:

Total Annual Fund Gifts:

$2,566,247 3,122 Total Annual Fund Giving from Alumnae:

Total Annual Fund Giving from Parents:

$1,168,062

$526,534

♥ ♥♥♥♥♥♥♥ Share the Love Give Day:

588 Donors 89 Volunteers $194,179 Raised Oldest Donor:

Youngest Donor:

Class of 1934

Class of 2025

103 years old

# of Increased Donors:

12 years old

# of People Making Multiple Gifts:

430 For $347,096 418 Volunteers:

42 Alumnae

29 Parents

100%

28 Faculty and Staff

of Students, Faculty and Staff are impacted by your gift

With humility and gratitude, we are honored that you choose to support Hathaway Brown. Thank you.

Class News

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