Panorama 2024: The LAS Global Family Magazine

PANORAMA

THE EXPERIENCE OF A LIFETIME

For generations of students, Leysin American School in Switzerland has been a home to exceptional students from around the world. Our warm community is steeped in tradition, and we provide an outstanding education in a supportive environment on our beautiful campus in the Swiss Alps. We encourage our students to be themselves – creative thinkers who aren’t afraid to take risks and think outside of the box. We provide them with personalized attention and diverse course offerings within our IB, AP, and ELA programs. LAS graduates are independent, innovative thinkers who thrive at top universities across the globe.

WELCOME TO PANORAMA 2024!

FOOD HAS AN EXTRAORDINARY ABILITY TO WEAVE TOGETHER THE FABRIC OF DIVERSE CULTURES, UNITING US IN SHARED EXPERIENCES AND CHERISHED TRADITIONS

Welcome to the 2024 edition of Panorama! This year, our magazine embarks on a flavorful journey exploring the universal language of food. As we dive into these pages, we invite you to indulge in the delightful stories and experiences that revolve around the central theme of cultural connectivity through culinary exploration and to reflect on the beauty of cultural exchange through food.

Food has an extraordinary ability to weave together the fabric of diverse cultures, uniting us in shared experiences and cherished traditions. Shared culinary experiences allow us to add layers to our cultural tapestry. Most of us in the LAS Global Family have had the privilege of enjoying a wonderful Swiss fondue or raclette at the Fromagerie restaurant in Leysin. It is a delight to sit around the table with a small group of friends and family where everyone is sharing a fondue at this charming and historical chalet restaurant. Enjoying a meal at the Fromagerie restaurant is about as Swiss

In our global community at LAS, the fusion of various cuisines mirrors our interconnectedness. We all connect different types of food with countries, regions, and cultures around the world. We not only enjoy showing our culinary heritage to guests but also within our own circles of friends and family. Food can awaken our emotions and delight our palate. I personally enjoy meals at charming restaurants with members of the LAS Global Family when I travel, as I have in the past twelve months to Toyko, Shanghai, Almaty, Dubai, Paris, Lisbon, and New York. These meals provide a backdrop for meaningful conversations, but they also allow me to learn more about my hosts and their cultures.

Within our LAS community, talents like Emma Pinto P’15, 18 in Mexico City and Anupy Singla SP’18, 19 in Chicago craft culinary masterpieces. Yet, beyond professional kitchens, it's the shared meals, irrespective of cultural origins, that truly bind us together. These moments of shared joy and appreciation make friends feel like family, fostering deeper connections that transcend borders. Sharing a meal around a table allows us to pause and savor the important things in life.

Personally, I've savored the warmth of fondue and raclette from Chalet Dakota (my home), surrounded by the snow-clad Rhône Valley and the majestic Dents du Midi mountains. These experiences epitomize the intertwining of food, culture, and cherished moments with loved ones.

In this edition of Panorama, delve into the intricate relationship between food and culture. You’ll discover how it acts as a bridge fostering international understanding and promoting the values that unite us in the shared celebration of life's simple pleasures.

Welcome, and enjoy the culinary odyssey that awaits within these pages.

Vol. 38 No. 1 Spring 2024

EDITORS

GRAPHIC DESIGN

CONTRIBUTING PHOTOGRAPHERS

Panorama is published annually for alumni, families, and friends of Leysin American School in Switzerland. © 2024, Leysin American School. Readers may send address changes, letters, news items, and email address changes to Leysin American School or email to: advancement@las.ch. Letter and news, which are welcome, may be edited for length and clarity.

The opinions expressed in articles do not necessarily reflect those of LAS or Panorama.

SUBMIT LETTERS AND QUESTIONS TO:

Michelle Turner, Katy Maguire

Lushman, Ben Walker, Molly Taylor, Emma Dixon

Micah Purnell Design Studio

Michelle Turner

LEYSIN AMERICAN SCHOOL GOVERNANCE

LAS SCHOOL BOARD

Advancement Office

Leysin American School

Chemin de La Source 3 1854 Leysin, Switzerland

Phone: +41 24 493 4888 Web: las.ch Email: advancement@las.ch

Head of School

Marc-Frédéric Ott

Stefanie Ott P’18 Chair

Pascal Stefani P’18 Vice Chair

Marc-Frédéric Ott

Jeff Paulson

Sarah Kane Wohnlich

LAS FOUNDATION BOARD

WHAT DO OUR ABBREVIATIONS MEAN?

JANE SMITH ‘98

JANE SMITH S’98, ‘99, ‘00

JANE SMITH P’14, ‘16

Doris Ott President

K. Steven Ott Vice President

Stefanie Ott P’18

Maurizio Fabbri

Philippe Baudraz

Our guide below explains the shorthand you’ll see throughout Panorama.

LAS Leysin American School

BEC Belle Époque Campus

SIS Summer in Switzerland

MMAC Magic Mountain Athletic Center

Jane’s graduation year from LAS was 1998.

Jane attended the summer program at LAS in 1998, 1999, and 2000.

Jane has two children who attended LAS and their graduation years were 2014 and 2016.

PALOMA’S

Paloma Gerber ‘05

I AM BURGER

Rishad Hiridjee ‘11

SAVORING THE

Lisa Hair Konishi ‘17

DELICIOUS DIALOGUE

Mario Frittoli P'22, ’25

CRAFTING

Dylan Sanden ‘12

Christoph Sauser

The Ehret Family ‘09, ‘11, ‘22

Les Trois Terres Winery

Katy Deupree P’28

INDIAN AS APPLE PIE

Anupy Singla SP’18, ‘19

KITCHEN

Emma Pinto P‘15, ‘18 ALUMNI

Anastasiia Ruda Dutoy ‘15

14.

8. PALOMA GERBER ‘05

10. RISHAD HIRIDJEE ‘11

12. LISA HAIR KONISHI ‘17

13. MARIO FRITTOLI P’22, 25

DYLAN SANDEN ‘12

16. KATY DEUPREE P‘28

18. ANUPY SINGLA SP’18, ‘19

20. EMMA PINTO P‘15, ‘18

22. 48 HOURS IN LAS VEGAS WITH THE MORTONS P’24

PALOMA’S KITCHEN

Paloma Gerber ‘05

Founded by Paloma Gerber ‘05, Paloma’s Kitchen in Hong Kong creates bespoke menus in partnership with spiritually-minded creators of events, workshops, and retreats. The intention is to prepare food with loving presence to bring healing and heightened awareness through the act of cooking, eating, and by sitting down in community to share a meal.

“Plant-based, comforting, and soulful, with a melange of Asian and Mediterranean flavors to create fresh and nourishing food.”

Paloma Gerber

WE SAT DOWN WITH PALOMA TO FIND OUT MORE ABOUT HER PASSION FOR FOOD AND HER EXPERIENCE AT LAS.

What is your connection to food?

Food is inextricably part of who we are; it is not only what we eat but also a way to connect with the earth, our bodies, and each other. Ten years ago I started working at an eco-conscious vegetarian restaurant in Hong Kong and my personal journey with food intersected with my career. It was there that I realized how nourishing and deeply satisfying food could be when it is nutritious and free from additives and highly processed ingredients. At the restaurant we served food like wraps with tasty fillings inside warm homemade flatbreads fired in our brick oven. My body always felt great after eating there.

I began to understand how food is linked to the environmental crisis and realized that the best way to make a positive impact is to first look inward. I ended up studying holistic health and

cooking, taught others how to make food for themselves, and then started my catering business (Paloma’s Kitchen) serving private and community events.

There is so much evidence that eating a plantbased diet is healthy for our bodies and the environment. What tips can you share for those who want to improve their diet and wellbeing?

A plant-based diet can lead you toward a more conscious life, but it is not easy for everyone to give up eating meat overnight. What often works for people is to start by eating plant-based food at home and eating meat only when dining out. It is also important to take the time to figure out what works best for your body and mind. If you want to experiment with plant-based food, I recommend making steamed, stir-fried, or roasted vegetables, which are just as nutritious as raw salads but much more satisfying.

As humans, we often want to see the results of our improved habits right away. But the reality is that lasting change takes time, and sometimes moving too fast (even in the right direction) can

have negative implications in the long run. Celebrate the small steps toward a healthier life and enjoy the process!

Looking back, what are your key memories from LAS?

From the moment I visited LAS, it was my home away from home. Not only do I still feel connected to my peers and teachers, but I look back and realize how fortunate we were to have lived in such a majestic Alpine setting. The memory of morning hikes (that felt like punishment at the time) now feels like a blessing.

What's next for you?

While my life is full at the moment running my plant-based catering company and developing the menu and creative projects for a local healthinspired café, I plan to begin offering group cooking workshops soon!

Can you share a recipe with us?

Simple stir-fried greens are a go-to side dish for me—it’s an easy way for our bodies to get the important nutrients that greens provide. It’s nothing fancy, just grab whatever is in season!

Simple stir-fried greens

• Heat a few teaspoons of extra virgin olive oil over medium heat and add minced garlic, letting it simmer until just fragrant.

• Add several handfuls of greens starting with chunkier vegetables (like broccoli, asparagus, green peas, which take longer to cook) and later add leafy vegetables (like kale, chard, or spinach, which cook more quickly).

• Add salt, stir, and cover to steam just until they are bright green.

• Serve with a squeeze of lemon juice and experiment with other toppings (like toasted sesame oil or butter).

• Finish with lemon zest, chili flakes, or fresh herbs.

I AM BURGER

Rishad Hiridjee ‘11

“I want customers to feel the warmth of being among friends, reminiscent of our early days when people picked up their orders from my home.”

TRishad Hiridjee

hroughout his life, Rishad Hiridjee ‘11 harbored a passion for cooking. During his childhood in France, Madagascar, the United Arab Emirates, and even while a student at LAS, Rishad tirelessly experimented in the kitchen, crafting new recipes in constant pursuit of a eureka moment.

When the COVID-19 pandemic limited everyone’s ability to eat out, Rishad grew weary of constantly ordering takeout and returned to his culinary mad scientist exploits, searching for the perfect combination of flavor and texture to rival his local Dubai burger joint. His initial attempt…could have been better: the meat was dry and needed proper seasoning and the jarred pickles tasted stale. But this initial setback served as the catalyst for his experimentation with various combinations of beef cuts, toppings, sauces, buns, and cheese which led to his discovery of the perfect burger.

Although introverted by nature, Rishad’s brother suggested he sell his creation to his neighbors. Initially apprehensive, he eventually decided to give it a shot and posted on a community Facebook group, offering the burgers for free. The response was overwhelmingly positive and the concept rapidly outgrew his home kitchen leading Rishad to open iamBurger in Media City Dubai; his early tasters are now loyal customers.

“Dubai boasts a plethora of burger joints, but very few infuse that personal touch. My goal is to create an environment where customers feel at ease when they step into my restaurant. I want them to sense the warmth of being among friends, reminiscent of our early days when people picked up their orders from my home. This personal connection is what truly distinguishes iamBurger from other burger establishments.”

After his time at LAS and a degree in hospitality from Glion Institute of Higher Education, it took Rishad eight years (and a pandemic!) to muster the courage to embark on the journey of starting his own business. But the results taste pretty great!

was initially drawn to food by the theatrics of it all: the symphonic clatter of silverware, the flow of conversation, akin to a post-ski day in the dining hall of Belle Époque. That still rings true for me today. Yet I have come to know that food is so much more. To say I am a cook would be myopic (but put dashi soy sauce on your popcorn and kimchi on your raclette and thank me later). Throughout my short career in food, I have come to see it as the nexus of all of my passions and hobbies—from climbing to surfing to traveling.

I experienced many firsts while spending my most formative years at LAS. I learned the importance of community at a young age—I would not have been able to make it through my first few years at LAS without the support of my closest friends. Some of my most important relationships to this day were cultivated at LAS with people whom I still see often in my life in New York. But, although it wasn’t clear to me at the time, the most important lesson I learned was one of the natural world. In Leysin, I experienced pristine, untouched nature as a given. Breathing in cold, unpolluted air in the mornings, being able to ski in fresh snow in the afternoons—I took these things for granted.

However, through my travels to find the best restaurants and dishes, I find

that nature is losing on every scorecard. Admittedly, I probably offset all of my good intentions with the plethora of flights I take, but my pursuit for food brought me to one of my deepest core values: I have a profound respect for what we can learn from nature and I continuously search for ways to apply it in my day to day. This has led me to co-creating Portals, where I introduce travelers to new ecosystems, and has led to my newfound passion and

goal of climbing big-scale mountains. So, if you ask me what wine to pair with your Hot Cheetos, I can give you an answer (try a Riesling). But food is so, so much more.

Lisa Hair Konishi is a professional in the food industry. She is from Hawaii and Japan, and has lived in places such as New York, London, Shanghai, Lisbon, Paris, and Honolulu. She is a graduate from the LAS class of 2017, holds a Masters degree in Gastronomy, and is currently pursuing an MBA at NYU Stern. She is the co-founder of Portals, where she curates transcendental travel experiences for the conscious traveler. She cooks for dinner parties, practices ceremonial tea, and is a wannabe adventurer in her free time.

SAVORING THE WORLD

Lisa

Hair Konishi '17

DELICIOUS DIALOGUE

Mario Frittoli P'22, '25

Embracing Cultural Understanding Through Food

Mario Frittoli's culinary journey isn't just about mastering flavors and techniques; it's a narrative woven with passion, culture, and shared experiences.

Born into a world where food wasn't merely sustenance but an expression of love and culture, Mario reminisces about his culinary roots. "Food is an art form," he shares, emphasizing the everchanging canvas that is his kitchen. Each day allows him to draw on seasonal produce and local flavors, presenting a new opportunity to create, adapt, and bring joy through food while celebrating local flavors.

His upbringing, deeply influenced by his Italian heritage, instilled in him the significance of cooking and sharing a meal. "Cooking is not just making food," he reflects. "It's a passion for creating something incredible, the joy of seeing people savor a dish, and the connection we forge when we share a meal with someone else."

Mario's culinary expertise and international reputation allowed him to travel the world, sharing his passion for food with others. Believing that food transcends borders, he adapts and evolves

his creations. His journey eventually took him to Japan, where he merged Italian flavors with the subtleties of Japanese taste. When he creates food, he constructs a bridge between cultures. Every dish not only tells a story and shares a piece of Mario's own narrative but is also tailored to the person at the table and reflects who they are as well.

But beyond the plates and flavors, Mario emphasizes the importance of shared meals in fostering understanding. He and his wife Kaoru welcome friends and colleagues from around the world into their homes in Japan and Italy, and they love sharing a meal with their guests. Mario and Kaoru believe that conversations flow freely around a table, and the meal becomes a catalyst for authentic connections. In a world where technology often replaces human connection, their belief in the slow, deliberate act of sharing meals resonates deeply.

For Mario, food is about connection—relationships, traditions, and the passion behind every dish. His love for food allows him to curate experiences, not just meals, ensuring each moment at the table is a celebration. And Mario and Kaoru continue to spread the message that, indeed, the table is where understanding begins and relationships flourish.

Dylan Sanden ‘12

hefs find inspiration in many places, from their childhood memories to the terroir of the region where they live. Chef Dylan Sanden ‘12 has not only mastered the art of cooking but recently brought a unique twist to the culinary scene during his pop-up restaurant residency in Bern, Switzerland.

For many chefs, the family dinner table is the first stage in their culinary journey. For the Sandens, food is a family affair: Dylan’s father owned two restaurants in Leysin (l’Horizon and Les Fers), and his brother Enzo opened local favorite The Station Rock Café in 2022. Dylan fondly recalls how his father's cooking brought people together for conversation and bonding, both at the restaurants and at home, forming the foundation of his own interest in food.

CRAFTING CULINARY MAGIC IN THE HEART OF SWITZERLAND

Having grown up in Leysin, Dylan feels a strong connection to the Alpine terroir (meaning ‘the taste of a place’). At the heart of his cooking, Dylan captures the unique combination of local produce and the region's culture by sourcing ingredients locally and respecting nature’s seasons, enhancing the Alpine flavors. His use of Leysin-grown food for his restaurant concept takes the idea of what is considered traditional Swiss food and merges it with this specific terroir, reflecting hyper-local flavors.

While developing his dishes, Dylan faithfully researches culinary literature and aims to push the boundaries of creative flavor combinations. Harnessing his understanding of what chefs before him have created and applying it to the specific ingredients available in this region of Switzerland is what sets Dylan’s cooking apart and provides diners with a truly unique taste experience.

For his pop-up restaurant residency in Bern last summer, Dylan served a seven-course tasting menu that formed a bridge between tradition and innovation. The flavors transported the diner to the forests of Leysin, highlighted early in the meal with an iced tea made with pine syrup harvested from young tree branches just steps from the LAS campus. Another showcase dish was pumpkin cooked in mountain beeswax with quince and wild roses.

Six of the seven courses of the meal were vegetarian, reflecting Dylan’s ethos of using animal products consciously, driven by

Follow Dylan at @le__welsch or lewelsch.com

both environmental concerns and his interest in the oftenoverlooked potential of crafting bold flavors from vegetables. The meat that he does incorporate into his cooking comes from animals who graze on land that cannot be used for growing produce, like the mountainsides and high-gradient pastures of Leysin. The depth and dimension of flavors that Dylan achieves are a testament to the deliciousness of eating locally and sustainably.

Dylan’s time as a student at LAS played a significant role in his culinary journey, providing him with a solid foundation and fostering friendships that he continues to hold close. The experiential learning opportunities and his immersion in nature allowed him to understand the importance of terroir and how local and sustainable produce can be used in innovative ways. He emerged from the cocoon of his LAS experience into the wider world with a strong sense of where he came from and the ability to think creatively.

An advocate for sustainable local cuisine, Dylan is making waves in the Swiss food scene with his unique take on traditional technique and unexpected flavor combinations. His pop-up Forest Menu showcased his dedication to the terroir of Leysin and the surrounding Alpine environment, creating a nostalgic and delicious experience for anyone who has had the pleasure of immersing their senses in this beautiful place.

Alpine Iced Tea

• Boil 7 dl (3 c) of water

• Infuse boiling water with your choice of tea bags (like verbena, hibiscus, or peppermint)

• Steep until the color is pure, but not so long that it becomes bitter

• Remove the tea bags and fill container with ice

• Add 1 dl (1/3 c, or to taste) of your choice of syrup (like elderflower or pine)

• Add a splash of vinegar to round out the flavor (like pine or apple cider)

Enjoy!

Dylan Sanden

CROÛTE MAYEN: THE TASTE OF LEYSIN

Katy Deupree P‘28

Theory of Knowledge and Visual Arts Teacher

LAS alumni from 1974 to 2016 almost certainly remember the epicurean delight best enjoyed while taking a break from skiing the powdery slopes above Leysin: Croûte Mayen. Croûte, a traditional Swiss dish made from mountain staples, is found in restaurants throughout the Alps, each with its own variation. So what makes Croûte Mayen so special?

Food plays a vital role in expressing culture and identity, and taste is deeply intertwined with our memory and sense of a place. Croûte is a rather simple food: bread soaked in white wine, covered with cheese, baked in the oven, and served with pickles. Croûte Mayen, however, is exceptional to those of us who have enjoyed it, perhaps because of its incredible creaminess or the liberal dash of sweet and peppery paprika, but also for the way the memory transports us to a very specific time and place. Even writing these words brings me back to the woodsy coziness of the Refuge de Mayen: the smell of cheese and the comfort of sinking my teeth into a favorite Leysin dish.

But Croûte Mayen was always about more than the food—the warmth that Marylene and Didier brought to this recipe, to Leysin, to our family and everyone who visited Refuge de Mayen over the years was a huge part of the experience. The recipe has a long

family history, created in Savièse in neighboring canton Valais by Grandmother Marie and passed down to the next generation who brought it to Leysin in 1974, where it was prepared by yet a third generation until 2016. And it was there, nestled between the Tour d’Aï and the Tour de Mayen, overlooking a beautiful glacial lake, that so many skiers and hikers enjoyed this delectable dish in an absolutely stunning location.

You might remember enjoying Croûte Mayen while basking in the sunshine, looking up at the two towers above. Or perhaps you sought shelter in the tiny rustic cottage during a winter storm, piled in and perched on wooden benches while the steaming ski mittens of your LAS friends warmed by the wood-burning stove.

Even though guardianship of the Refuge de Mayen has been passed to another family, the iconic dish remains significant to Leysin food culture. The nostalgia for Croûte Mayen runs so deep that Marylene and Didier continue to serve it by reservation at their home as a table d’hôte. Even some of our current LAS students have delighted in the food and the warmth of the family as this inimitable dish lives on. Bon appétit!

Anupy Singla SP’18, ‘19

Member of the LAS International Council

My babaji, my grandfather on my dad’s side, was from a village in Punjab, India. He would visit us in Pennsylvania for weeks at a time and taught me how to cook.

We began with his favorite dish, eggplant and potatoes. Cut the eggplant into chunks. Don’t get rid of the woody end—you want to cook that, too, because the sweet flesh inside is delicious once cooked. He explained it in his Punjabi while I took it all in and worked with him at our butcher block counter which served as a cutting station. He added just a hint of turmeric powder and then the cumin seeds, garam masala, onions, and ginger.

As a young girl with things to do on the weekend, cooking with

my grandfather was one of the last things I wanted to do on a Saturday afternoon. But that one lesson ignited my passion for cooking Indian food the way he loved it in his village—hot, spicy, and vibrant.

He was known as the foodie in our family. And it’s because of this one lesson that I do what I do today. It’s this lesson and all of the stories about food and sourcing ingredients in our home in the US that connected us all of those years to our roots in India. Sitting with my grandfather that day, breaking off pieces of roti and using it as a spoon to scoop up morsels of the eggplant and potatoes, popping it into my mouth and chasing it with a piece of lemony crunchy onion helped me understand my grandfather way better than anything else we ever did together. No matter that he was from a small rural village and I was living

INDIAN AS APPLE PIE

outside of Philadelphia thousands of miles away. Food connected us.

It’s this pride of culture through food that I wanted to share with my own girls. In 2009 I started working on a living breathing passion project to learn to cook every Indian recipe I grew up with, share it with my young girls, and see if I could convince them to prefer Indian food. I logged these experiments on my website Indian As Apple Pie and started to gather other family recipes and cooking techniques. That led to my first book The Indian Slow Cooker which led to three other books including my latest, Instant Pot Indian, and a line of Indian spices and sauces. My goal is to always preserve recipes and log taste profiles so that anyone can replicate them and pass them along. Those from outside of the Indian community love it because now they can successfully make their favorite dishes at home. But those in my community love it more because now they can pass on their food traditions to their kids even living outside of India. I always laugh that no one should have to give up their day job like I did to cook for their family.

“What matters is getting our food right, as I continue to learn from my own students in class, like the one I taught for the summer program in Leysin.”

It smells like my house! The little camper with dark unruly hair was making jeera chawal with me in the LAS test kitchen. He was proudly chatting to the other campers about the cumin seeds we were tempering in oil to spice the basmati rice. Another camper (who was Swiss and had never eaten Indian food before) was standing peering into the pot with full concentration focused on not burning the spices. We moved on to making dal from lentils and a potato and cauliflower stir fry.

I realized sitting down to eat the meal we cooked with that group of students from all over the world, from Europe to Asia to America, that I was witnessing the power of food. There is something about nourishing ingredients and the comfort of eating together that breaks uncomfortable barriers and has the power to bring people together. We can all understand good food.

Anupy Singla

Image Courtesy of Agate Publishing

FROM EMMA’S KITCHEN TO YOURS

Emma Pinto P‘15, ‘18

Member of the LAS International Council

Emma Pinto P‘15, ‘18 is an LAS alumni parent, chef, and food influencer from Mexico City who creates and shares recipes to help others cook their own food…and enjoy it! Follow along as Emma teaches us to make cauliflower and lentil ceviche.

We all want to live healthily and take care of our bodies through good nutrition and exercise, but we also want our food to be satisfying, taste delicious, and be easy to prepare. This Cauliflower and Lentil Ceviche is super nutritious but doesn’t compromise on taste.

Let’s learn a bit about the ingredients we are going to use in this recipe:

CAULIFLOWER

Of the different varieties that are available, purple cauliflower is the healthiest because it is rich in antioxidants as well as vitamins A, B, and K, magnesium, potassium, and phosphorus, helping to prevent heart disease, cancer, and stroke. It also lowers blood pressure and reduces cholesterol thanks to sulforaphane, which keeps arteries clean. High in fiber, low in calories, gluten-free, and with a low carbohydrate content, cauliflower induces satiety making it an ideal ingredient for your diet. Tip: Eat cauliflower raw for easy digestion.

LENTILS

A symbol of a healthy balanced diet, regular consumption of lentils brings numerous benefits like lower blood glucose levels, improved concentration, and increased energy to the brain (due to their slow-absorbing carbohydrates). Ideal for vegan diets and athletes, lentils are gluten-free and support gastrointestinal health. Due to their high folate content, they are also excellent for pregnant women. Tip: Lentils are delicious when eaten either hot or cold and when combined with quinoa, they form a complete amino acid that is equivalent to protein!

BONUS TIP

Almost finished with your mustard? Don't wash the container but instead make a delicious vinaigrette with the remaining mustard right in the jar using a little maple syrup and a few other pantry ingredients. It will taste great over these vegetables!

Follow Emma at @chefemmapinto

Emma Pinto

Cauliflower and lentil ceviche

Yield: 4 servings

INGREDIENTS

CEVICHE

1 head of cauliflower, washed and finely chopped

1 cup lentils, cooked in water with garlic, onion, and bay leaf

1 cup tomatoes, diced

½ cup red onion, chopped and soaked

½ cup cilantro, washed and finely chopped

Optional: 1 cup feta or other crumbly salty cheese, cubed

VINAIGRETTE

½ cup extra virgin olive oil

¼ cup lemon juice

2 tbsp Dijon mustard

1 tbsp maple syrup

1 tbsp vinegar (raspberry, maple, champagne, or apple)

Zest of 1 lemon

Salt and pepper to taste

FOR SERVING

Toasted bread or tostadas (corn tortilla cooked until crisp)

Mashed avocado

Chipotle mayonnaise

INSTRUCTIONS

For the ceviche: mix all the ingredients, taste, and adjust seasoning if necessary.

For the vinaigrette: mix all the ingredients in a jar, taste, and adjust seasoning if necessary.

Serve over toasted bread or tostadas covered with mashed avocado and garnished with chipotle mayonnaise.

48 HOURS IN LAS VEGAS

Michael and Jenna Morton P’24

Michael and Jenna Morton founded Morton Group in 2010 with the belief that dining out is a multi-sensory journey, an escape from reality through mood, food, music, and whatever potion pleases. Morton Group began with the opening of La Cave Wine and Food Hideaway at Wynn Las Vegas in December 2010 and has since opened many more establishments— La Comida in the funky Downtown Fremont East District, CRUSH at MGM Grand, and MB Steak in the Hard Rock Hotel (now transitioning into Las Vegas' Virgin Casino Resort), honoring the legacy Michael’s father created at Morton's Steakhouse of Chicago. Their daughter, Petra, is graduating with the LAS Class of 2024. They recently shared some of their favorite Vegas recommendations

with us!

DAY ONE

There is so much to do in the original “city that never sleeps,” so drop your bags and get moving! Get to know the little-known (and curious!) relationship between Sin City and the development of the atomic bomb by visiting the Atomic Testing Museum, a tiny but wonderful place to learn about above-ground nuclear testing as a sporting event, complete with the pageantry of Miss Atomic Bomb— no-kidding! Eat lunch at Public Us or Esther’s Kitchen downtown where you can take in a little of old-school and artsy-fartsy Las Vegas. Head to the Neon Museum to see the midcentury modern La Concha building and walk through the Neon Boneyard, a maze of iconic Las Vegas neon signs from the past, or to the Springs Preserve to see the spring that drew

the original inhabitants to this place. It boasts award-winning water-smart xeriscape botanical gardens, trails, and water conservation exhibits that may prevent WWIII.

Take a power nap before dinner at La Cave at Wynn before seeing whomever is playing at the Sphere (Phish and Dead and Company are up next but the facility itself is mindblowing). End the night with a cocktail at Delilah if you can get in.

DAY TWO

Get outdoors! The best view of the Las Vegas Strip is from the top of Turtle Head Peak in Red Rock Canyon National Conservation Area, which is only twenty minutes from the Strip. The peak is quite a trek, though there is a hike for all levels. Red Rock is also a premier destination for bouldering and technical climbing (you can even

hire a guide) or just for a gorgeous scenic drive. If hiking is not your gig, head to the opposite side of the valley to experience the 20th century engineering marvel of Hoover Dam, and Lake Mead behind it.

Head back to the Strip for lunch at Milo’s in the Venetian followed by a walk to see the Bellagio fountain and garden. Or go to your hotel pool day club, but don’t expect that to be a relaxing break as the DJs will have you grooving.

A trip to Las Vegas is incomplete without dinner at a steakhouse. Try either One Steakhouse or SW for melt-in-your-mouth filet and pampering service. Then laugh to tears at the perfectly, wholly inappropriate vaudeville circus Absinthe. There is plenty of world class nightlife to follow

for the brave—XS, TAO, Marquee each boasting a better-known DJ than the last, so you can dance all night if you wish.

Forty-eight hours is not enough as you will likely miss the chance to see one of seven resident Cirque du Soleil shows, many more mouthwateringly decadent meals, and more of the supremely entertaining peoplewatching that has already made you catch yourself staring numerous times.

Las Vegas offers all of the weird and wonderful.

BONUS RECOMMENDATIONS

HOTELS

Wynn Resorts is one of the best in the world.

Virgin Hotels off the Strip has

wonderful rooms and has easy access to everything in Las Vegas. Cosmopolitan has a lot of energy. The Four Seasons has the luxury without the casino.

RESTAURANTS

Milo’s is decadent and a great option for lunch or dinner—fresh seafood, perfect preparation, and stellar service. Great for dinner too.

Another off strip foodie favorite is Ramen Sora in Chinatown.

And of course we also recommend CRUSH and Greek Sneek at MGM Grand.

GAMING

There is something for everyone, from slots to bingo to poker to very complicated forms of blackjack. Please do give it a try—that is what keeps our community afloat.

Drinks Drinks

Bikes to Beans

Local Leysin Coffee Culture

Christoph Sauser

Christoph Sauser’s journey to founding Horizonte Coffee Roasters in Leysin followed a winding mountain trail rather than a predictable tarred road. As one of the world’s most decorated mountain bikers, Sauser’s 20-year professional career included highlights such as an Olympic bronze medal, two World Cup series titles, four world championships and five Cape Epic triumphs. But, for Sauser, riding was always about more than just racing. A cycling lifestyle meant not only speed and endurance but also the allure of adventure, fresh routes and destinations to discover, and new people to meet. Sauser’s path from professional cyclist to coffee professional has been driven by the same curiosity and commitment to perfection. Drinking coffee is just one (incredibly pleasurable) part of a much bigger and richer culture of coffee. Horizonte Coffee Roasters is about experiencing and tasting it all.

Horizonte Coffee Roasters is one of our LAS Partners in Sustainability and each year our Entrepreneurship

THE PERFECT CUP OF COFFEE

INGREDIENTS/SUPPLIES

• 18g of coffee, light or medium roasted

• 300g of water

• French press

INSTRUCTIONS

• Coarsely grind the coffee and add it to the French press

• Heat the water to 92°c (never boiling) and pour it over the coffee

• Without stirring, let sit for 4 minutes

• Press the coffee grounds that are sitting on top of the water down with a spoon

• If you have time, wait for 8 minutes (this allows the small sediments and particles to migrate to the bottom, providing a smooth mouthfeel, but is not necessary)

• Plunge the French press slowly

• Enjoy your perfect cup of coffee!

students have the opportunity to learn from Christoph about the challenges of starting a business, the intricacies of running a company (from supply chain to marketing to accounting), and the considerations for sustainability practices. Our students love putting their classroom theory into real-world application as they learn how to pull the perfect espresso shot, create latte art, and serve coffee from the Horizonte Coffee van to our LAS community each autumn! We are so lucky to partner with Christoph and Horizonte Coffee to give students an exceptional experiential educational opportunity.

Christoph Sauser

Follow Horizonte Coffee Roasters at @horizontecoffee or horizontecoffee.com and be sure to enjoy a coffee at the Horizonte Café the next time you visit Leysin!

Taking Root LAS Family nurtures vineyard dreams

Family is important to the Ehrets—all three children are members of the LAS Global Family (Alex ‘09, Christian ‘11, and Isabella ‘22) and they all work together (along with their parents) to run their family’s winery and vineyard in California. We had the chance to find out more from Christian about the family business and how the siblings’ experience at LAS helped shape their future in the wine business.

HOW DID YOUR FAMILY GET INTO THE WINE INDUSTRY IN CALIFORNIA?

The entrepreneurial spirit goes back to my grandfather, Werner, who was a Kriegskind, the child of a German soldier who was killed in WWI before he was born. Werner grew up earning money for himself and his mother and despite not being formally educated past the 9th grade, he always had an eye for business opportunities. After a trip to New York, he brought back to Germany the idea of gumball

and toy vending machines, which eventually earned him enough money to move to North America and start buying property. In 1976, Werner bought a 2000 acre ranch in Knights Valley, Sonoma County, California. After about a decade of cattle ranching that was on the decline, my father, Pierre, took over and began to convert the property to vineyards. Now called Bavarian Lion Vineyards, we sell 99% of our grapes to commercial wineries, but keep the best 1% of the harvested fruit and produce our own wine under the Ehret Family

Winery label. Today, we operate the vineyard and winery as a family— my parents Pierre and Susan, my brother Alex, me, and our sister Isabella (all LAS graduates, from 2009, 2011, and 2022!), alongside our brilliant winemaker Erin Green and vineyard manager Alex Vyborny. We live on this incredible property and want people to feel a connection between the land and our story. It’s really cool to make a business out of something that brings people joy.

IS THERE A PARALLEL BETWEEN CALIFORNIAN AND SWISS WINE PRODUCTION?

Switzerland and California are very different in terms of the composition of the soil, weather, and geography. The steep terraces of the Swiss vineyards are so impressive—managing vineyards is tough work and doing it on that type of terrain is truly amazing! But one varietal that the regions have in common is Merlot—this is one of my favorite wines under the Ehret brand. I find the grape to be very approachable with a good balance of smoothness and structure. It is not too tannic, so it goes with almost any meal.

HAVE YOU VENTURED INTO ANY OTHER FOOD OR BEVERAGE PRODUCTS?

We have a few agricultural projects in the works and planned for the future. Last year we did our first olive oil harvest and I have recently been passionate about truffle farming. Truffles are very difficult

daunting to think about the future. I will never forget when I took a career test in the Savoy library—I was so excited to finally get an idea about potential paths for post-LAS life. I anxiously awaited the results (secretly hoping that it would show my aptitude for becoming an actor or a musician, despite never having tried those things!). My results: farming. I was distraught, taken aback, disappointed. But in the end, the results were completely accurate! LAS allowed me to find a deep passion for nature. It was in Leysin that I experienced

to grow successfully in the US, but we have planted about 200 trees already with another nearly 2000 planned for the coming years. Currently there is not a single commercial truffle orchard in the US and we are hoping to be one of the first.

HOW DID YOUR EXPERIENCE AT LAS LEAD YOU TO YOUR CURRENT CAREER?

During my four years LAS I found it

moments of intense awe—it was hard to believe that the view of the mountains was real. I also learned to become independent. When I arrived I was a terrible student and the school shaped me to take pride in my studies, my environment, and ultimately in myself—I was in a community where I was safe to be myself and not be afraid of failure and I hold that dearly.

Most importantly, LAS allowed me

to connect with people from all over the world on a deep level. We found universalities within each other that rang true and this sense of connection has impacted my success in the hospitality industry today.

HOW CAN CULTURAL UNDERSTANDING BE FOSTERED THROUGH THE SHARING OF FOOD?

Without a doubt, the exposure I had to food from different cultures while at LAS had a huge impact on developing my palate, whether it was cultural trips to Athens or Lugano, or simply sharing meals with friends from around the world. As an American who grew up in Europe, I have always admired the greater attention to quality, agricultural standards, and the passion for food that exists—eating meals with others is celebrated and cherished in Europe, while in the US the focus is often on convenience and efficiency in service to an obsession with productivity. Making food that is delicious and good for you takes care and patience—there is a sense of humanity that is deeply connected with quality food and I feel that we are losing an important part of what it means to be human. I hope to challenge this orthodoxy of convenience and productivity with my work and ultimately contribute to bringing people together around a table.

Swiss Wine Guide

Les Trois Terres

Winery

Les Trois Terres winery (located in the La Côte wine region above Lake Geneva) is one of the LAS Partners in Sustainability and each year students from our science classes get to learn about the biology behind the grape harvest…at the vineyard! Bringing their classroom knowledge out into the local environment allows students to see science in action, but they also learn first-hand from the vignerons about running a successful business in the wine and hospitality industry. We are proud to partner with Les Trois Terres for this exciting educational experience and we also happen to love their wine!

Did you know that over 98% of Swiss-produced wine is consumed within the country, making it notoriously difficult to find in other parts of the world? There are over 250 grape varietals grown in Switzerland and many are unfamiliar even to connoisseurs of wine from other areas. The winemakers at Les Trois Terres have put together this Swiss Wine Guide so you can show off your niche wine knowledge the next time you are sharing a bottle of Swiss wine!

Learn more at lestroisterres.ch

Chasselas

A white grape variety emblematic of French-speaking Switzerland, Chasselas is widely grown in this region. It produces light and fine wines that reveal the subtleties of the terroir in which it was born.

Light color with pale yellow highlights.

Discreet nose with floral and fruity notes, a sensation of minerality (flint).

Fine, slightly sparkling palate, delicate and elegant through to the finish.

A perfect aperitif wine which also matches wonderfully with traditional local dishes such as fondue, raclette, and croûte, as well as fish from Lake Geneva.

Altesse

An ancient white grape variety native to the Alps, mainly grown in neighboring France (Savoie), where it is also called “Roussette de Savoie.” An original variety is grown only by a few Swiss winegrowers. A great gastronomic wine with long aging potential.

Yellow color with golden hues.

Complex nose with notes of whitefleshed fruit, nuts, and dried mountain herbs with a hint of iodine.

Powerful, full-bodied on the palate, balanced by a fine, sustained acidity that gives it freshness and verticality. Long, persistent finish.

Pairs well with freshwater and saltwater fish, oysters, hard cheeses, white meats, mushroom cassolette.

Gamaret

A red grape variety created in Switzerland from a combination of Gamay and Reichensteiner (a German white grape).

Deep purple hue.

Complex nose with fruity notes (black cherry, wild berries) and spicy notes (cinnamon, clove).

Rich and powerful on the palate, its tannins give it great structure and long aging potential.

Ideal companion to grilled or stewed red meats, game dishes, and chocolate desserts.

Servagnin

The first Pinot Noir planted in Switzerland in 1420! The designation “Servagnin” is exclusive to the region of Morges. Also, each production must follow specific rules and criteria to earn the right to be called so.

Deep ruby color.

Elegant, complex nose with fruity notes of Morello cherry and raspberry, spicy character (eucalyptus, camphor, undergrowth).

Voluminous, fresh and fruity on the palate, with fine, subtle tannins, long and well-balanced.

Matches well with Italian cuisine: pasta, pizza, or roast chicken and cheese.

Cabernet Franc

An internationally renowned red grape variety from southwestern France. It can produce great wines in our latitudes but is very demanding, requiring light soils, lots of sunshine, and a limited number of bunches to reach maturity and produce an exceptional product. This wine requires a few years of patience to be fully enjoyed.

Intense purple hue.

Complex nose of flowers (peony, iris) and berries (blackcurrant, blackberry), spicy and roasted notes (coffee, cocoa, toast, smoke).

Full, powerful, tannic, and long-lasting on the palate.

A wine for autumn and winter cuisine, red meats, poultry in sauce, Christmas turkey, and meat fondues.

Photo: Mathieu Martin

Host an LAS global family event!

We love it when our Global Family members host events! In November, Ana Loehnert P’20 and Tim Miklaucic P’20, owners of Viña Loriente in Santa Ynez, hosted a group of alumni and alumni families for a beautiful weekend in California wine country. The group started with breakfast together at a local bakery, then spent the day

touring the winery where the Viña Loriente wine is produced and even got to taste some of the aging wine straight from the barrels! After walking through the vineyards in the afternoon, everyone settled in for a delicious dinner under the stars (accompanied by Viña Loriente wine, of course!) and swapped stories about their

memories of LAS. The weekend ended with a goodbye brunch at another local winery. We are so grateful to Ana and Tim for graciously hosting the weekend’s events and to Clayton Gentry ‘93 who hosted the first weekend of this kind earlier in 2023 at his home in Aspen, Colorado!

Hop on the ferry at Bürkliplatz for the perfect way to enjoy the beautiful scenery of Zurich, the neighboring villages, the lake, and the Alps.

Stroll through Niederdorf (the old town of Zurich) and explore unique boutiques and coffee shops. Visit the Kunsthaus Museum—the largest and most important contemporary art museum in Switzerland—for the art, but enjoy the incredible architecture designed by star architect David Chipperfield. Be sure to stop by the new Kunsthaus Bar for a snack or a drink.

Buy yourself a ticket to the opera or ballet for world-class performances.

Alexander Thoma

Meander along the famous Bahnhofstrasse with its glamorous shops and beautiful buildings.

In addition to his job as a Partner at Cresta Capital Partners AG, Alexander is a jazz and swing singer with five albums on Spotify and over 800,000 monthly listens. He is married to Alessandra and they have three young children. He is passionate about food and wine and delighted to share his favorite spots in Zurich with his LAS Global Family!

Listen to Alexander’s music at alexanderthoma.de

Exil

Club Bellevue

Kaufleuten

Jade

Hive

Stay

With options at a variety of price points, you can always find a comfortable place to stay in Zurich.

MID-RANGE

B2 Hotel

Hotel Signau

Hotel Alexander

Motel One

UPSCALE

Hotel Storchen

Hotel Alex Lake Zurich

Hotel Sonne in Küsnacht

LUXURY

Widder

Baur au Lac

Dolder Grand

Mandarin

Oriental Savoy

Have the Summer of a Lifetime!

HIGHLIGHTS OF SUMMER IN SWITZERLAND

Summer in Switzerland students participate in classes, clubs, and exceptional summer activities. Adventures range from close to Leysin (perhaps on our climbing wall or trying a new language!) to cities such as Bern, Zurich, Lucerne, or Interlaken. When our students talk about what brings them back year after year, we hear about the friendships they have forged, the adventures they enjoyed, and the memories created! Contact summer@las.ch or visit las.ch/summer for more information.

FROM CAMPUS FROM CAMPUS FROM CAMPUS FROM CAMPUS FROM CAMPUS

36. ANASTASIIA RUDA DUTOY ‘15

38. THANK YOU

40. LAS GLOBAL FAMILY EVENTS

41. PARTNERING WITH LAS

42. VISITING SCHOLARS

44. ALUMNI UPDATES

ALUMNI VISITING SCHOLAR

Anastasiia Ruda Dutoy ‘15

IINTERESTED IN THE ALUMNI VISITING SCHOLAR PROGRAM?

Originally from Ukraine, Anastasiia fondly remembers LAS for its ability to encourage personal growth through exposure to diverse cultures and backgrounds. The school's structure and guidance from faculty members provided important support for her when she was navigating a new country. Living with a Brazilian roommate, she emphasized the importance of taking on responsibilities and adapting to different personalities, all skills she found vital for life after LAS.

LAS played a pivotal role in preparing Anastasiia for the future.

Her dedicated teachers helped improve her English skills, a critical factor in her successful entry into university through the International Baccalaureate (IB) program. Aside from academics, she participated in sports and enjoyed the opportunity to compete on the school's tennis team. Skiing was also one of her favorite activities, allowing her to explore the breathtaking Swiss Alps every week!

LAS provided more than just academic and athletic activities to Anastasiia. She mentioned trips to Zimbabwe and Portugal as formative

for her education and development. Zimbabwe opened her eyes to a

REACH OUT TO US AT ADVANCEMENT

new continent and offered valuable insights into different perspectives and the value of philanthropy. Anastasiia also enjoyed a trip to Portugal as a student at LAS and developed her passion for exploring the world through experiences such as surfing!

Anastasiia has maintained multiple friendships with LAS friends globally and values the strong sense of community created during her time at the school. Even after eight years, the bonds formed at LAS continue to serve her and have led to collaborations with classmates in various industries!

Anastasiia reflected that the Alumni Visiting Scholar Program was a fulfilling professional and personal experience, allowing her to have an impact on both individuals and groups of students. She loved giving back to the community that played such a significant role in her formative years, showcasing the lasting impact of LAS on its alumni!

Follow Anastasiia at @Anastasiia__dutoy

Book on online session with her at chris-anastasiia-coachingspace.com

JAMIE SKOVE P’16, ’20

By Richard Campanaro ‘95 Theory of Knowledge Department Head

Explain the impact of the ‘Three Field System’ on the development of early modern Europe? Thanks to Jamie Skove, I can do that. Freehand draw the Rhine or Danube or Tigris river on a map? Thanks Jamie. Write a structured essay or put together a lesson plan? You guessed it.

Pablo Brislance Jamie Skove THANK YOU FOR MANY YEARS OF DEDICATION AT LAS

Like the hundreds and hundreds (and hundreds and hundreds) of students who have passed through Jamie’s classroom over the past forty years, my life has been immeasurably enriched by my interactions with The Skove. Maybe his why I’m having a tough time accepting that his time at LAS is coming to an end. He’s so ingrained in my life—and the life of LAS—that it’s hard to imagine what it will be like without him in the building every day.

I’ll continue to steal Jamie’s lesson plans—like his three rules of history. What? You don’t remember them? Then get out your notebooks and let me refresh your little gray cells. First, if you want to understand history, think geography. Our actions and beliefs are fundamentally shaped by the places we live and the societies around us. Second, people have to eat. Humanity is driven by a shared set of needs that shape our

José Antonio

Da Conceiçao

Alice

Vaz

LAS GLOBAL FAMILY EVENTS

FOLLOW US AT @LAS_ALUMNI TO SEE WHERE OUR NEXT GLOBAL EVENT WILL BE!

Every year the LAS Advancement team travels the world to meet with you, our LAS Global Family! We love seeing you in your hometowns and having the opportunity to connect with you in person. With every gathering the LAS community grows stronger—send us your up-to-date contact information and address at advancement@las.ch so we can let you know when we are going to be in your area!

ALMATY, KAZAKHSTAN

WASHINGTON DC, USA

DUBAI, UAE

DUBAI, UAE

SANTA YNEZ, CALIFORNIA, USA

TOKYO, JAPAN

LOS ANGELES, CALIFORNIA, USA

LONDON, UK

CAMBRIDGE CLASS SCHOLARS, LONDON, UK

LONDON, UK

ISTANBUL, TURKEY

MIAMI, FLORIDA, USA

LEYSIN, SWITZERLAND

PARTNERING WITH LAS

The von Peterffy Family P’27 and Schenker Storen

At LAS, we love creating partnerships with companies that provide students with experiential learning opportunities. In our partnerships with Horizonte Coffee, Les Trois Terres Vineyard, Cadesio Chocolates, and Goldfinger Design, our students gain irreplaceable insight into entrepreneurship and hands-on experience in a variety of fields.

Last September, Conrad and Elizabeth von Peterffy P’27 offered our IB Business Management students a trip to the manufacturing facility of their company, Schenker Storen AG, to see how their business is run. Schenker Storen is a Swiss company founded over 140 years ago that provides a wide range of indoor and outdoor sun and weather protection solutions. Because the company has development, production, sales, and service departments all under one roof, it was a great chance for our students to learn about the entire value chain and to see what it means to design, engineer, produce, test, and distribute a product.

Early in the day, LAS students met the heads of department and then toured the facility, seeing the entire manufacturing process in action and giving them insight into what it really means to “make” something. After lunch, the company’s owner, CEO, CFO, COO, and Marketing Manager held interactive marketing and production breakout sessions where students

Jan Ladziński’s academic interests focus on the origins of nationalism, civil society, and mass political participation in Eastern Europe, particularly among the peasants. He is also interested in the role of student autonomy and nonconformity in education.

JEFF CARSON

Creative Writing (USA)

Jeff Carson is a bestselling fiction writer with two series consisting of eighteen novels. He visited with LAS students in their English classes.

JON ORTEGA

AI in Education (AIEDUTECH, Spain)

Jon Ortega, a business analyst, AI specialist, and co-founder of AIEDUTECH, is intrigued by the transformative power of data. It is this passion that led him to specialize in Artificial Intelligence, diving deep into the infinite possibilities of algorithms with real-world problems, especially in the field of education.

JUANJO MENA

Teacher Education (University of Salamanca)

Juanjo Mena’s research focuses on teaching practice, teacher education, mentoring, teacher development, and ICT (Information and Communication Technology). He has been a visiting scholar in a number of universities in the Netherlands, Canada, Australia, USA, Finland, and Mexico.

KELLY WILSON

Innovative Education (High Tech High, USA)

During her 22 years as part of the High Tech High (HTH) community, Dr. Kelly Wilson was part of the founding leadership team of the HTH Graduate School of Education, where she currently serves as Dean. Her graduate studies have focused on organizational change and leadership.

KEVIN JENNINGS

Serious Games (Charleston Southern University, USA)

Kevin Jennings taught at LAS for seven years and is currently researching how students acquire higher-order thinking skills through Serious Games.

KOLBRÚN PÁLSDÓTTIR

Teacher Education (University of Iceland)

Kolbrún Pálsdóttir is the Dean of the School of Education. She will be working on her writing and research during summer 2024.

LARISA GRAY

Teacher and Administrator (Rifle High School, USA)

Larisa T. Gray’s varied experiences as a high school administrator and IB DP educator have inspired her to explore action research as a means for in-house professional learning practices and the factors of schools best developing collective teacher efficacy.

LIZ WHITEWOLF

Makerspaces/STEAM (EduFAB, USA)

Dr. Liz Whitewolf supports school districts, governments, and localities who are leveraging digital making technologies for education. She founded the International Fab Learning Academy and her research has included her dissertation: “Activating Digital Makerspaces for Authentic Student Learning: Supporting K-12 Teachers in Digital Technology Integration.”

PATRICE THOMPSON

Translanguaging (Rabat American School, Morocco)

Patrice Thompson wrote her thesis on incorporating translanguaging into school culture and she runs multiple workshops, parent info sessions, and DEIJ sessions on language inclusion.

MARTIN BENJAMIN

Executive Director (Kamusi Project International, Switzerland)

Dr. Martin Benjamin’s Kamusi Project (kamusi.org) started as a Swahili dictionary side project for his field research in Tanzania and expanded into a much larger linguistic data matrix across numerous languages. His work is integrated with the efforts of the African Union to create a future for their languages in cyberspace.

PHILLIPE MARTI

Math and Physics Teacher (Gymnasium Thun, Switzerland)

Phillipe Marti observed classes to enrich his knowledge in the field of pedagogy and didactics.

RÓBERT HARALDSSON

Philosophy (University of Iceland)

Róbert Haraldsson is a professor of philosophy. He will spend his time at LAS in summer 2024 reading and writing.

ROXANNE WISNER ‘07

Commercial Hydrogen Manager, (Chevron New Energies, USA) Roxanne develops low-carbon hydrogen projects and during her time on campus she worked with students

to imagine new large-scale energy solutions. Roxanne graduated from LAS in 2007 alongside her husband, Joe Haden ‘07.

SASHA REHM

Curriculum and Instruction (Wuhan Yangtze International School, China)

Dr. Sasha Rehm mentors educators from international schools across the world and currently serves as the Director of Teaching and Learning for a network of international schools in Asia. Sasha’s visit to LAS touched on all three of her main areas: curriculum, instruction, and assessment.

SIENA HARLIN ‘14

Business (Yale University, USA)

An LAS alum, Siena Harlin ‘14 is now a candidate in the Masters in Business Administration (MBA) program at the Yale School of Management.

STEVE CARBER

International Education (College of New Jersey, Moreland University, USA)

Dr. Steven Carber trains international school teachers and is the author of three books on international education, all published by John Catt, and three IB inquiry-box curriculum guides for Hodder/Hatchett.

THY CARBER

K-12 Education (American School of Madrid, Spain)

Thy Carber’s educational interests are action research, innovative practice, and curriculum development.

TOLANI BRITTON

Education Policy (University of California, Berkeley, USA)

Tolani Britton uses quasi-experimental methods to explore the impact of policies on students’ transition from secondary school to higher education, as well as access and retention in higher education.

TRAVIS BRISTOL

Education Policy, Professional Learning, and DEI (University of California, Berkeley, USA)

Travis Bristol explores three related research strands: the role of educational policies in shaping teacher workplace experiences and retention; district and school-based professional learning communities; the role of race and gender in educational settings.

ALUMNI UPDATES

Despite trying (twice!), Dennis Clements ‘64 has failed to retire from teaching Global Health at Duke University and his wife, Martha Ann, continues her career as a full-time pediatric dentist. Dennis has enjoyed working with undergraduate research students in Honduras for the last 25 years. A former flight instructor, Dennis flies himself and his family to Maine and wherever else they go for meetings or for fun. Their three daughters and seven grandchildren all live in the San Francisco Bay area. Having spent winters from 1990-2005 in Leysin, Dennis misses their annual family walk up to Prafandaz for a New Year's Eve champagne toast.

Peter Pochna ‘72 has lived in Los Angeles since graduating from Bennington College (Vermont, USA) in 1978. A little more than 50 years after taking English classes with LAS faculty Lois Stewart, Peter has published his first book: YOU Can Earn a Living Trading Stocks: Theory and Practice. Close readers might notice that it is dedicated in part to the magnificent Luella Ramsay, one of the great teachers he had at LAS.

Jenn Liddi ‘90 became a grandma in August! Here she is with daughter, Sydney, and grandson, Journey!

Banu Ozkazanc-Pan ‘93, faculty at Brown University (USA), has recently been awarded an endowed chair position, with the title of Barrett Hazeltine Associate Professor of the Practice of Engineering. Previously, Banu was Academic Director for The IE Brown Executive MBA at Brown University School of Professional Studies, and whilst she will miss working with EMBA students, Banu is excited to return to the undergraduate lecture hall and seminar rooms!

Holly Hines ’94 is the Executive Producer for the Netflix series phenomenon Ginny and Georgia, the 3rd most-streamed original series in 2023, and the top-performing series from January to June 2023, with nearly 1 billion hours watched. Holly is also the co-CEO and founder of Happy Accidents, a

new studio specializing in films, scripted and unscripted series, and formats. Holly previously served as the Head of Network Development for Spotify Studios, with former stints at Pivot and Fremantle North America. Hines has produced the likes of NBC’s “The Office,” ABC’s “Ugly Betty,” and Showtime’s “Tudors.”

John Gidding ‘95 spent last summer and breaks from his LAS teaching job on a book tour promoting his new book, At Home With Nature: A Guide to Sustainable, Natural Landscaping. It has found a receptive audience of those tired of irrigating and mowing their noxious green carpets. Goodbye grass, hello “Sunshine Mimosa” and “Creeping Phlox!” (Those are native plants, not cocktails, although he did create a recipe for the Sunshine Mimosa, a hardy, lowlying Florida-native grass-replacement ground cover with cute purple flowers: 4 parts champagne, 1 part peach juice, stir.)

Kelly Knapp ‘98 is a Creative Director working in the entertainment industry. Her work spans show design and immersive environments, often merging tech (digital content, robotics, drones, interactivity) with the built environment.

In early 2020, she began working as the Senior Art Director for Sphere, a $2.3 billion fully immersive entertainment venue in Las Vegas (USA). The exterior is wrapped in 580,000 feet of LED while the interior of the venue, which seats 17,600, features an LED dome screen, haptics, immersive audio, and scent. While at Sphere, Kelly creatively led and developed a wide range of creative work—in collaboration with her colleagues and external partners—including show design and digital content as well as the interior design of the building. Sphere opened in September 2023 with U2’s world-renowned 40-night residency and Darren Arronovsky’s immersive film Postcards from Earth

Cho Shrader ‘07 is an academic researcher and nurse scientist. Having completed her PhD in Miami and postdoctoral work in

Anastasia Kiku ‘17 was featured as a Forbes 30 Under 30 winner in the social impact category for her work as the co-founder of Reusables, a circular packaging platform helping university and corporate campuses eliminate single-use packaging waste by transitioning to reusables. Since its launch in 2020, Reusables has prevented over ten tons of waste and over 25 tons of CO2 emissions, empowering more than 5,000 people to reuse 150,000 takeout containers. The Reusables team, now consisting of eleven full-time employees, has raised over $1.5 million in funding and generated $400,000 in revenue.

Yung-Pei Ko ‘17 and Dina Demchenko ‘17 were married in 2023! They met at LAS and both attended graduate school at UCLA. Congratulations!

Former faculty members Thom Padick and Joan Flynn organized a week-long Indigenous Heritage Film Festival in October 2023, attended by more than 1,000 people. Forty films by or about Indigenous peoples were screened at six venues in Gloucester and Rockport, MA (USA). Ten filmmakers hosted live Q&A sessions. The premier event attracted viewers from as far away as the Florida Keys and Alaska.

Oliwia Stecko ‘20 graduated with a BA in Psychological and Behavioural Sciences from the University of Cambridge in June 2023, and in September 2023 she started her PhD in Mental Health Science at University College London (UCL). Her research interests include neuroplasticity (the ability of the nervous system to rewire itself), as well as physical traces of memory in the brain, and the impact of early life stress on development. Oliwia is originally from Poland and attended LAS thanks to the Cambridge cLASs scholarship competition.

In February 2024 LAS hosted the first Alumni Ski Weekend! Alums and alumni families from many decades came together to hit the slopes, enjoy fondue and Feldschlösschen, and reminisce about their time on the Magic Mountain. With treasured connections rekindled and new memories and friendships formed, we look forward to hosting this event each February!