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IN GENERAL Volume XIV | Issue I









MANAGING EDITOR Caroline Blackmon ‘19

COPYWRITERS Sarah Nugent Courtney Knight Caitlin Kaloostian Sofia Lauretti Xiaoxia Yin Emily Hershgordon Kara Lough Laura Bruce

LAYOUT Julia Gsell Nuoya Zhou India Dial Isidro Camacho

PHOTOGRAPHY Suzanna Mayer Michelle Dreimann Maggie Seybold Josie Hurst Katie Pettit Ellen Kanzinger Nuoya Zhou To submit a letter to the editor or for advertising inquiries please contact: inGeneral Magazine John W. Elrod Commons Washington and Lee University Lexington, VA 24450




EDITOR Dear inGeneral readers,

I hated a lot of things as a child: spinach, Chinese food, clipping my fingernails. But perhaps the thing I hated most was change. I recently found an old, purple, fuzzy, American Girl-brand diary that I started keeping in kindergarten. One very poignant entry read: “Mom got a new refrigerator today. I’m upset.” Any little deviation from the norm— even a new appliance—was jarring to me. As time has passed and more and more inevitable changes have been thrown my way, I’ve gotten used to it. (I now eat spinach and Chinese food. And don’t worry, I clip my fingernails, too.) And it’s a good thing that I have become accustomed to change because as I sit here nearly midway through my senior year, change is coming at me from all directions. Thinking about a job, a new city, new friends and a totally new environment is perhaps the scariest personal change I can envision. But W&L seniors are not the only ones experiencing dramatic change. Our country is in a great period of transformation. In January, we will swear in a new president. With the new leadership has come a new, and not necessarily improved, conception of American culture and politics. This past campaign season was brutal and despite one’s opinion about the outcome, we can all be glad it’s over. Lines of decency have been blurred and personal opinions have become more and more divisive. Our country was changed by this election, but it is now our individual duties to restore respect and ultimate peace throughout the country. W&L is also experiencing great change this

season. In January, Will Dudley will succeed Ken Ruscio as president of the university, ending Ruscio’s ten years of service. We look forward to the new changes President Dudley will bring to the school, but like all changes, this transition is likely to have a few bumps and challenges. In addition, the Traveller route has changed, the Tea House has provided another on-campus dining option, and on top of all that, there’s talk that the third-year housing cantina menu will change next semester. Talk about a rough transition. Luckily, despite all of the change that this country and school are going through right now, the essence of our community remains. We maintain the speaking tradition and the Honor System, hold to our respected traditions like Mock Con and Fancy Dress, and pursue endeavors that will better us all through classes, sports teams and extracurricular activities. Most importantly, the students, the backbone of our school, remain driven and inspired, affecting all these crazy changes around them. While six-year-old me might be a little wary during this time period, she can rest easy knowing W&L, despite the growing pains it may endure, will always be the school we’ve come to know and love because passionate students will always be here. So read on to learn about the old and the new, the transitions and the mainstays. Read about the things that make us unique and the things that keep us inspired, because when it comes down to it, we are the ones doing the changing.

Happy Reading,

















Kind Roots Café

College Square, 790 North Lee Highway, Lexington, VA 24450 (Inside the YMCA) Hours: Monday and Tuesday, 9 a.m. to 3 p.m.; Thursday through Saturday, 9 a.m. to 3p.m.; Sunday, 11 a.m. to 3 p.m. What to order: Sweet Potato Black Bean Burger This hidden gem of taste tucked away in the YMCA off Lee Highway provides locally sourced cuisine including beef, chicken, cheese, herbs, eggs and produce from Lexington’s backyard of nearby farms. The family-owned establishment embodies its name by its commitment to providing delicious lunch and breakfast dishes free of preservatives and artificial flavoring. For a satisfying and healthy lunch, we recommend the Sweet Potato Black Bean Burger crafted in-house and balanced with tangy roma tomatoes and red onions. Take the health value of the fiber and antioxidant rich black beans up a notch by going gluten free and ditching the bun for a bed of fresh spring mix greens drizzled with a balsamic reduction. Taste the goodness of this fresh local fare for only $10!

Bistro on Main

8 North Main Street, Lexington, VA 24450 Hours: Tuesday through Saturday, 11:30 a.m. to 2:30 p.m. & 5 p.m. to 9 p.m.; Sunday Brunch, 11 a.m. to 2 p.m. What to order: Grilled Salmon Do dinner right at Bistro on Main, which, in addition to its array of zesty salads, offers the satisfying grilled salmon entrée topped with a fire roasted apple chutney that adds the perfect touch of sweet to the omega-3 rich salmon. This generous salmon portion is complemented by pureed sweet potatoes and wilted spinach providing you with your daily dose of Vitamin A to boost immunity and Vitamin K to strengthen bones and prevent blood clots. Pair this Superfood-dense dish at $19 with the popular Bistro Side Salad for only $3.

Southern Inn Restaurant 37 South Main Street, Lexington VA 24450 Hours: Monday through Saturday, 11:30 a.m. to 10 p.m.; Sunday, 10 a.m. to 9 p.m. What to order: Sweet Potato Mousse Tartlett We all know it’s hard to cut back on meat when fried chicken exists—especially Southern Inn’s fried chicken. Thankfully, Southern Inn has curated a dish so full of flavor with sweet potatoes, sautéed vegetables and goat cheese that you won’t even miss the meat! The Sweet Potato and Goat Cheese Tartlett puts a southern twist on the French dish with caramelized onions, summer squash, and pickled blueberries. To balance the sweet, this dish packs on the protein with crisp quinoa and a local asparagus and pickled pepper salad. Complete with beta-carotenes, Vitamin A, and fiber to keep you full for hours, enjoy this entrée from the “lighter fare” section of the menu for only $17.


Beyond Sheetz: A Guide to Healthy Eating in Lexington by Sarah Nugent ’17 Come December, you can hear the drone of first years lamenting: I am so sick of D-Hall. Although curly fries and Alfredo pasta bars are a staple in the college diet, there comes a time in every Washington and Lee student’s life when she begins to crave the well-tossed salads and sautéed vegetables her parents once forced her to eat at family dinner. Luckily for the students, Lexington has so much more to offer than a Sheetz sub or The Marketplace cereal bar. Take advantage of Lexington’s local food scene and proximity to small family farms with InGeneral’s guide to healthy eating! We have scouted the most nutritious options for those searching for some nourishment in Lex without skimping out on any taste. These handpicked healthy favorites are sure to satisfy your taste buds! Use Washington and Lee as your starting point to find some new and healthy places to eat that are no more than five or ten minutes away!

Haywood’s Lexington’s Piano bar and restaurant serves up live jazz and swing music to sweep you away while you enjoy their locally sourced menu of savory small plates, hardy salads and lean entrees. Haywood’s mixed greens Macho Salad personifies the restaurant’s namesake as it boldly embraces a synthesis of flavors. The Macho Salad satiates your hunger with roasted chicken and monounsaturated fats present in toasted almonds and avocado to help your body better absorb the nutrients like Vitamin C in the mixed greens and radishes. Garnished with the dates, creamy goat cheese and freshly shucked corn in a lemon thyme vinaigrette, this power salad at $15 rings as strongly as the live music!

2 North Main Street, Lexington, VA 24450 Hours: Wednesday through Sunday, 5 p.m. to 10 p.m. What to order: Haywood’s Macho Salad

Formerly known as Healthy Foods Co-Op, Blue Phoenix has revamped as Lexington’s premier vegan café dedicated to providing not only nutritious, local food but also aiming to foster a community of care and connectivity. Blue Phoenix cultivates this community of giving through their “Everyone Eats Policy,” which allows those in the Lexington community struggling with food insecurity or suffering financially to come and share the table. They can choose three items from the sides menu according to a reasonable price scale.

Blue Phoenix 110 West Washington Street, Lexington, VA 24450 Hours: Monday through Saturday, 9 a.m. to 3 p.m. What to order: The California Salad



Aside from this program, anyone can enjoy the celebration of flavors in the California Salad complete with the healthy fats of avocado, grilled artichokes, crunchy carrots, onions, tomatoes and alfalfa sprouts. This spring mix and cabbage salad is also complemented with heart-healthy toasted pumpkin seeds and vegan “farmer’s cheese” so rich you won’t believe it didn’t come from a cow. Experience the California Salad among community driven individuals for $10 (whole) or $8 (half-portion). Also spread the community love by donating $4 dollars to Blue Phoenix’s suspended meals program to help accommodate those suffering from hunger and food insecurity in Rockbridge County.

Waste Not, Want Not by Caitlin Kaloostian ’17


fter a long day of classes, sports practices and extracurricular activities, students of all years can be found in D-Hall scooping mounds of food onto their plates. A couple slices of pizza, a heap of potatoes—maybe throw on a salad and dessert. In about thirty minutes, those same students can be found dumping a majority of their portions of uneaten food into the trash. The enormous amount of food waste on campus caused the Students Environmental Action League—SEAL for short—to want to make a difference. SEAL is most active during the month of October, which they have deemed “Sustainability Month.” During this time, various activities were designed with the intention of supporting sustainability on campus and increasing student awareness of environmental issues. This past October, SEAL decided to create weekly themes, which they nicknamed the four F’s: Footprint, Friends, Food and Future. Each theme had its own planned activities and eager participants. The first week entertained the initial planning process for our campus’s annual powerdown challenge as well as a weigh-the-waste event in D-Hall. Deciding to participate in the weigh-the-waste event, I gathered some background data before diving in. This will be the second year SEAL has organized a weigh-the-waste event.

The event’s objective is to collect food waste for compost as well as spread awareness about the amount of food being wasted. Last year, SEAL participants collected approximately 120 pounds of post-consumer food waste during a single D-Hall lunch period. “More than 70 billion pounds of food go to waste each year in the U.S.,” said Katherine Cheng ’19, SEAL’s co-marketing chair. “Buying reasonable amounts of food, keeping track of leftovers and composting are simple and effective methods for reducing food waste.” Upon my arrival at D-Hall, SEAL member Sima Sharma ’18 was manning a table with three large buckets by the conveyor belt where students place their dirty plates for eventual washing. Signs were posted above the buckets showing students what food items could and could not be composted. Examples of compostable items include vegetables, fruit and certain paper products.

“More than 70 “What surprises me most is the fact the majority of students had never billion pounds that heard of composting,” said Sharma. of food go to It didn’t take me long to see what she meant. The continuous stream of waste each confused stares by students became comical. However, I have to year in the U.S.” almost admit that any divergence from the usual routine of dumping all -Katherine students’ food wastes into the garbage can would Cheng ‘19 throw anyone off.



Once the compost process was explained, the system went much more smoothly. SEAL collected approximately 68.4 pounds of food waste during the lunch period. SEAL hopes to make weigh-the-waste an annual event. “Our goal is to reduce food waste on campus by providing students with a visual picture of how much food they’re wasting and demonstrating that it’s beneficial to take more reasonable portions,” said SEAL’s current president, Sequoya Bua-lam ’17.

Campus Care Since 1749

By Kara Lough ’20 Dr. Horton’s Tips For Feeling 100%

Sleep at least 7-9 hours a night • Your immune system simply cannot function efficiently without sleep. • Your moods are more likely to shift rapidly when you’re not getting the recommended amount of sleep. Wash your hands and use Clorox Wipes • Clean off all common surfaces in your dorm, house or apartment. • This is especially important when close friends or roommates are sick. Do not go to class with a fever • This could indicate that you have an illness more serious than just the common cold. Make a schedule to plan out your time • Too many students put off doing assignments or inefficiently use their free time. • This will help to eliminate stress and anxiety. Be realistic • Know that perfection can never be achieved. It’s simply an illusion that you will run yourself ragged trying to reach.

Oh no…The feelings of dread and despair hit as you wake up with an aching throat and the inability to breathe through your nose. Many students here at Washington and Lee know this feeling all too well, especially after experiencing the freshman plague that has struck Graham-Lees and Gaines this year. Luckily, there are many resources on campus to help sick students feel better just in time for that difficult calculus test or four hour genetics lab. A one-on-one conversation with Dr. Jane Horton, the Director of the Student Health Center, provided a unique opportunity to learn more about health services on campus. She also gave some tips for staying healthy throughout the semester. The Student Health Center sees 90% of students at least once during their four years here, and the majority of the students on campus are very grateful for the services that the Health Center provides. “It is very beneficial for students and creates a health-centered atmosphere [on campus],” said Evan Gakeler ’20. Elena Kruse ’20 said that the staff is “really nice and friendly,” and Elizabeth Underwood ’20 sees it as “a place were students can feel safe.” They even have resources for athletes who develop sports-related injuries, Emily Roche ’20 noted. The staff at the Student Health Center deals with things ranging from various short term illnesses like colds, strep throat and pink eye to chronic conditions like asthma and allergies. They also cover health counseling for students studying abroad in order to make sure immunizations are up-to-date. There is a nurse on staff twenty-four hours a day and a doctor on call if a health emergency arises. At W&L however, there is more than just a concern about the physical health of students. The staff at the Student Health Center meets weekly with those at the University Counseling Center. At a school with such vigorous classes and high expectations, a large number of students experience feelings of anxiety and depression. There are four full time counselors on staff at the Counseling Center, one of which is also a psychiatrist. There is no limit on how many times a student can go or how long an appointment can last. Students can see a counselor weekly for several months if necessary. Counselors believe that there is no stigma in admitting you need help; it is just like having to go to the Health Center. An important aspect of the University Counseling Center is helping students recognize that their mental health is just as crucial to their well-being as their physical health.


Yet beyond the hours in the studio, students’ minds are constantly engaged in the months as they craft their dances. Dotterer said much of her choreography “pops into my head as I’m trying to fall asleep or in the middle of class: quite inopportune moments.” During dance company class, Davies facilitates weekly showings that promote camaraderie within the group. Each choreographer shares his or her piece and is able to make changes based on feedback from other company members. Sitting in front of their peers, each choreographer explains his or her thought-process, presents the pieces and then conducts a dialogue with the viewers to investigate the purpose of the dance and each movement within.

“[Much of my choreography] pops into my head as I’m trying to fall asleep or in the middle of class: quite inopportune moments.” -Sara Dotterer ‘18 Emadian’s brainstorming process employed other creative forms like writing and imaging to express his intended direction. Emadian said, “The way I create phrase work is something I’ve developed over the time I’ve been in college. Essentially, I begin by looking up images and abstract concepts that relate to my topic. I store these for reference. Then I begin to free write about my topic. I use this free writing to outline my phrases. I do this so that the phrases really have a grammar underlying them. I hope it makes them clearer and more organized.” Aside from peer feedback, dances received more constructive critiques from Davies’ trained eye. She emphasizes the importance of varied movement, interesting phrasing and a clearly communicated vision. As a seasoned choreographer for the company, Emadian views the long hours working on his pieces as bittersweet. Never again will he be able to take advantage of this artistic opportunity. “I’m most excited to see all of the incredible dances come together. As a senior, I’ve been through six shows already and I’m just really excited and sad to see my last ‘Dancers Create’ come together,” he said. “This show is incredibly special, very personal, varied and full of unique concepts and ideas that you can’t even see sometimes in professional companies!”


What’s the Pointe?

A Look into Student Choreography


by Emily Hershgordon ’20

n its debut performance this season, Washington and Lee Repertory Dance Company presented a show entitled “W&L Dancers Create.” Unlike the rest of the shows throughout the year, this performance is not set and staged by company director Jenefer Davies. Instead, as the title indicates, the performance features student choreography and is entirely driven by members of the company. The twelve most qualified artists were chosen to cast, rehearse and refine their artistic visions in just two months, and their works were revealed this past November. Leila Lubin ’19 is one of the dancers who took on the artistic challenge. This did not come without reservations, however. As a younger company member with a unique dance perspective, she was unsure how the process would work out. “I was kind of nervous because I am a very small person and there are upperclassmen in the company, so I thought I wasn’t going to be taken seriously,” Lubin said. “When I first got to W&L and joined the dance company, I noticed that the style of dance that was focused on was way different than what I was used to.” While Lubin’s experience came from competition dancing infused with technical terminology, dancers at W&L choreograph with emotion and storytelling in mind. Elliot Emadian ’17, co-president of the dance company, shows how this intimate focus drives the choreographic process at W&L. “For my first piece, my inspiration came from the idea of relations and relationships with family, friends and romantic interests. They each have unique characteristics and quirks that I feel strongly compelled by,” said Emadian. “My second piece was inspired by the idea of identity, and more specifically the conditions under which an individual must mask their identity in a given circumstance or with certain people around them.” Because the choreographers focus so intently on conveying their ideas, casting is increasingly difficult. The choreographers must select dancers from the pool of company members, searching for dancers with qualities they wish to see on stage. Parker Kellam ’17, whose dance is about the beauty and power of the ocean, said casting her dance was one of her biggest challenges. “As a senior, I had an idea ahead of auditions about who I would like to cast based on dancers’ movement quality. That said, I needed a lot of people for my piece and there were a few dancers who, due to other time constraints, could not commit,” Kellam said. Once casting is completed, choreographers schedule rehearsals with their dancers twice a week. Groups also meet once a week during the mandatory all-member dance company rehearsal. Sara Dotterer ‘18, the other co-president of the dance company and choreographer this season, has a unique challenge in teaching her dance. “This year, my piece is around 20 people so it’s very difficult to maintain that big of a group,” Dotterer said. “I try to do one section at a time and then rework the piece from the beginning to clean it. I am also playing with geometric lines and how formations of people can move through one another in lines.”

“This show is incredibly special, very personal, varied and full of unique concepts and ideas that you can’t even see sometimes in professional companies!” -Elliot Emadian ‘17



It’s Not That Scary:

A W&L Student’s Guide to VMI

By Courtney Knight ’17 Everyone’s heard of the W&L bucket list. Hike House Mountain, learn a new language, maybe even streak the Colonnade, all before you graduate. But what about the institution next door? Many W&L students avoid the high walls of the VMI campus, despite all of the many opportunities inside. Going over to VMI can be scary. That’s why InGeneral is breaking down the barriers between campuses to bring you a list of the VMI highlights. 10


Watch a VMI Parade

Visit the VMI Museum

Much like the Colonnade, the Parade Ground is the most iconic part of VMI’s campus. This large field in the center of campus offers the best view of the most striking buildings. The VMI Corps of Cadets parades, which are open to the public, occur most Friday afternoons at 4:35 p.m. These parades feature the cadets marching through Jackson Arch onto the Parade Ground in full dress uniform to the sound of fifes and drums and the Regimental Band. The entrance to the Parade Ground is easily accessible from W&L’s campus—just follow the sidewalk that begins between the Center for Global Learning and the Admissions building.

As the first existing public museum in Virginia, this museum holds many wonders for history lovers. Some of the highlights include the mounted hide of Stonewall Jackson’s favorite horse, seven Medals of Honor awarded to VMI alumni and 15,000 other artifacts. The museum also traces the careers of notable alumni, including Nobel Prize recipients, Pulitzer Prize winners, Polar Explorers, movie stars and civic leaders. To get to the museum, follow the sidewalk that begins between the Center for Global Learning and the Admissions building. After reaching the Parade Ground, continue down the sidewalk and the museum will be to your left.

Train like a Cadet

Listen to the Band

W&L students are fully aware of the physical demands placed on VMI students when they run through campus and downtown Lexington. When new students arrive at VMI, they have to pass a fitness test that requires a 1.5 mile run, sit-ups and pull-ups. To train like a cadet, hit the Chessie Nature Trail for a seven-mile walk or jog. The trail is relatively flat with a dirt surface and is open to the public year-round.

VMI’s band company, which consists of 140 members, is one of the nation’s premier military college bands. Some of their most notable performances include five presidential inaugurations, the Rose Parade in Pasadena in 2008 and 2016, the 70th anniversary of Pearl Harbor in Honolulu in 2012 and the New York Macy’s Thanksgiving Day Parade. Make sure to seek out opportunities to hear the Band Company during a parade through town or a football game.

Attend a VMI Sports Game VMI has several NCAA Division I teams and some major school spirit. Attend a football game at Foster Stadium to hear the ceremonial cannon and watch the Rats, also known as first-years, come out of the stands to do a pushup for every VMI touchdown.

Take a Cadet-Guided Tour Ever wondered what it would be like to be a cadet? Take a cadetguided tour to get the inside scoop on daily life at VMI. Tours are offered daily at noon departing from the lobby of the VMI Museum in Jackson Memorial Hall (Level 200) and last approximately 50 minutes.

“Many W&L students avoid the high walls of the VMI campus, despite all of the many opportunities inside.”

Fun Facts Only first class cadets, or seniors, may keep civilian clothes in their rooms. New cadets may not have electrical equipment, such as razors and radios, in their rooms.

VMI has an Honor Code much like ours, which states, “A Cadet will not lie, cheat, steal, nor tolerate those who do.”

Rats—what cadets call first-years—wake up every day at 6:40 a.m. to roll up their “hay,” which is their mattress, before starting their day with chores before Breakfast Roll Call.

In September, Rats participate in the charge at New Market, where they sprint across a historic battlefield as an entire Rat mass to replicate a battle from the Civil War.

Every few weeks, underclassmen participate in “Sweat Parties,” which are a 15 minute workouts led by upperclassmen designed to drench participants in sweat. Sounds fun, right? INGENERAL 11

W&L’s Mock Convention also had an equally tremendous impact on the student body. In a span of three years, Mock Con grew from six people to encompass almost 95% of the student body population according to Crum. Students of all academic backgrounds held important roles in predicting the Republican nominee. The Financial Department had to strategically manage the budget because Mock Con is not directly funded by the university. The Political Department predicted the distribution of more than 2,000 delegates to the Republican National Convention. The Communications Department promoted Mock Con on both local and national scales. The Operations Department had to organize the Convention Weekend and other official organization events such as Spring Kickoff 2015 and the Presidential Gala. And the General Department faced the task of overseeing the whole operation according to Mock Con’s website. With such a comprehensive array of obligations, it did not matter whether students had a deep or limited understanding of the presidential nominating system. Students who had no interest in politics played an indispensable role in predicting the nominee. Mock Con not only increased student voting turnout but also focused and expanded student understanding of the democratic process. “Mock Con has the effect of sharpening the political awareness even for folks who may have not been paying close attention,” said Crum. In this election, young voters like myself needed to take a step back and examine our political system in order to truly make an informed decision. Mock Convention did just this, forcing students to be skeptical and identify the logical fallacies that permeate media and public opinion.

“I’m proud [that] even when it was tough when we had to pick a candidate that many people view unfavorably we stuck to our tradition of accuracy, and we got it right. And that’s what this is all about.” -John Crum ‘17


Mock Con Lives On

By Laura Bruce ’20


f there is any takeaway from the 2016 presidential election, it is that the American voter population needs to be more informed. First time voters, like myself, seem to be the most likely candidates to be misled by bias, logical fallacies and misconstrued situations. If you’re anything like me, you’ve taken a government class in high school and know the basic principles of the American political system but fail to understand the intricacies and deeper meanings behind the way our presidential nominating process actually works. Washington and Lee’s Mock Convention provided a unique opportunity for students like me to not only be informed about the workings of the presidential nominating process but also make sophisticated analyses about the election that truly benefit the public at large. This past election was obviously filled with controversy and bitter opinions. Where many reputable poll analysis organizations, such as FiveThirtyEight, failed to predict the out-of-office candidate, Mock Con yet again prevailed. John Crum ’17, co-director of Communications for Mock Con, said, “I’m proud [that] even when it was tough when we had to pick a candidate that many people view unfavorably we stuck to our tradition of accuracy, and we got it right. And that’s what this is all about.” Mock Convention offers a unique lens to view the presidential nominating process. Rather than making opinions that coincide with party platforms, students acquired the most accurate information possible about the trajectory of the election to make educated predictions. This past year, 12 INGENERAL

Photos Courtesy of Kevin Remington Mock Con was driven by 56 state and territory delegations, and students were responsible for scrutinizing the situation by communicating with political operatives, policy makers, journalists, professors and office holders and analyzing current and historic polling data. Revisiting the presidential selection process through the eyes of Mock Con yields a much different perspective than simply reflecting on media and public opinion. While the media often acted to obscure the facts about the elections’ Democratic and Republican candidates, the departments of Mock Con worked tirelessly to promote a deeper understanding of the candidates and components of the election to both the student body and public at large. Mock Con epitomizes a willingness “to step up for what we believe in and play a role in the incredible system we have in this country of democratic governance,” added Crum. It is first our duty as citizens to be aware of the candidates’ platforms and make informed opinions. However, Mock Con required its members to exceed these expectations. To accurately predict this past year’s Republican nominee, the members of Mock Con had to set aside their personal, often rancorous views. To critically analyze the trajectories of the election, members of the Communications and Political Department had to examine the polling data and news surrounding the candidates with an exceedingly objective lens. The task of predicting the Republican nominee months before the national convention was severely challenging for members regardless of their party affiliations.

COMING IN ON A HIGH NOTE Amy Cofield Brings a World of Experience to W&L Music Department By: Xiaxia Yin ’19

This fall term, a new faculty member joined the Washington and Lee Music Department. As the only female voice instructor on campus, Amy Cofield’s arrival brings students the opportunity to learn to sing from a very well respected soprano. In fact, the New York Times has praised her as having a “lovely, rich tone.” Her accolades do not stop there, however. Before coming to W&L, Cofield performed across the U.S. and in many other countries such as Italy, France, Croatia, Austria and England. She even visited Lexington during her travels. “I first came to W&L about nine years ago as a guest soloist for the Alumni College,” said Cofield. “I fell in love with Lexington and had such a wonderful experience. I returned most summers since, and got to know several colleagues here. I was so pleased when Dr. Parker [W&L’s music department chair] invited me to teach voice here.” So far, Cofield has enjoyed her teaching experience. “It is a beautiful campus and I am happy to work with some new students and to see my colleagues here. Everyone has been friendly and welcoming,” said Cofield. Along with her impressive voice, Cofield brings many exciting experiences and stories that she shares with her students from her performances around the world. “I have been so lucky that my career has taken me all over the world and I have sung with some amazing singers, including the very famous

mezzo-soprano, Joyce DiDonato,” said Cofield. “One of my most unique experiences was singing the first ever opera performance on the island of Guam. I sang Musetta in La Boheme and went snorkeling and scuba diving in my off hours. Touring as Violetta in La Traviata in France, Spain and Portugal was also very exciting for me. And some years later, I had the opportunity to understudy the famous soprano, Renee Fleming, in her debut of La Traviata at Houston Grand Opera,” said Cofield. As the only female and soprano voice faculty member in the music department, Cofield provides a unique perspective to students and the whole music studies community. “Since I have all female students, I think it will be helpful for them to hear me demonstrate in a voice that is most relatable to them. That said, I am accustomed to teaching all voice types and it is not necessary at all to be of the same voice type [as one’s students]. Good vocal technique is universal,” Cofield said. As a soprano and voice technician, Cofield brings some specialties to the art of singing in the soprano range, and her ability to demonstrate a solid and released approach to singing high notes can be helpful for the aspiring higher voices. Cofield relishes working with the W&L students so far. “All my students seem eager and open to what I have to share. They are all at differing levels of experience, which makes it very interesting for me. I am looking forward to working with each of them.”

“I fell in love with Lexington and had such a wonderful experience. I returned most summers since.” - Professor Amy Cofield



Winter Style Guide

by Sofia Lauretti ’17

I love the colder months. Aside from one dreaded week of finals in December, the whole season is filled with holidays, snow days and general merriment. What other time of year do you get to don your favorite plaid scarf and knit beanie and head out into the snow for some playful pics with all your friends? How will anyone know you drove to the closest Christmas tree farm to hand-select a local tree unless you snap a photo while there and share it with all your Instagram followers? Bonus points if the picture captures a tender moment between you and your significant other! With the holiday season fast approaching, your social calendar is about to get a whole lot busier, which means plenty of chances to dress up and bring your style A-game. So, I’ve put together a seasonal fashion guide to help you navigate the soirées and snow days ahead without breaking the bank or missing a chance to show all your Facebook friends just how fabulous you are.


Plaid overcoats were all the rage at New York Fashion Week— groundbreaking I know! You’re probably not looking to drop several hundred dollars on a designer jacket you’ll only wear a handful of times, but luckily, there are plenty of more affordable options out there. Although you may be trying to sever ties with Forever 21 in an effort to mature your style, the inexpensive retailer actually has great coats at very reasonable prices. At $50 and below, you can treat yourself to a trendy new coat or vest that’ll compliment any outfit and keep you warm at the same time. As for everyday outerwear, Uniqlo has down jackets in almost every color that are cheaper than other alternatives. The thin-weight ones are great for fall when you just need a light, extra layer.


I hate to say it, but the floppy, felt hat trend may finally be coming to a close. Instead, go for a cute knit hat—it’ll hide your bad hair day and you’re going to need it for snow days anyway. Oversized, cozy scarves are back and good thing because how else could you get away with wearing a glorified blanket around town? I highly recommend a fun, plaid pattern to add some color to your all-black outfit. Lastly, suede heels are perfect for all your holiday cocktail parties. I recently purchased a pair of black ones with a chunky heel from Urban Outfitters that I can’t wait to pair with skirts and dresses.


Turtlenecks are still in this year, so invest in a neutral white, gray, or black one to match any bottom. Sweater dresses are always great and if you buy a simple shiftstyle, you can dress it down with tights and boots or dress it up with wedges for a party. So, take my advice or don’t (because honestly I’m no style expert), but either way, go forth my fellow fashionistas into this festive season with a peppermint hot chocolate in one hand and your iPhone in the other—because you never know when the lighting might be perfect for a new profile picture. Happy shopping!



inGeneral Fall 2016 Volume XIV Issue I  
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