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The Independent Student Newspaper at Williams College Since 1887 VOL. CXXXII, NO. 3
WEDNESDAY, SEPTEMBER 27, 2017
Changing the first-gen student narrative
Dean Rosanna Ferro reflects on tenure at the College ahead of move to Ithaca By JACK BRENT GREENBERG MANAGING EDITOR “I remember looking at the window and seeing cows,” Rosanna Reyes Ferro, associate dean of the College, said of her first trip to the Purple Valley. “I hadn’t seen cows in a long time since leaving the Dominican Republic. So I thought ‘Oh, okay, we are going back to my roots.’” More than four years after encountering those cows, Ferro has planted her own roots in the community of the College and found a sense of home in a small, liberal arts environment after spending her educational and professional career at Rutgers. Yet just as college is marketed as a four-year experience, Ferro now feels like she is the one graduating, leaving the hills of the Berkshires for the gorges of western New York in taking on the role of vice president for student affairs and campus life at Ithaca College. For Ferro, the journey to the College was guided by a drive to engage in work that was both deeply personal and that allowed her to engage in critical institutional work. After earning a master’s degree in social work and a doctorate in education – writing her dissertation on high-achieving first-generation college students – Ferro committed herself to focusing on people and structures alike. “By the time I finished my
dissertation, it was pretty clear … I was always curious to hear people’s stories,” Ferro said. “It was clear that the issues weren’t around the students but the institutions. The institutions were not built to support the students. I said, ‘Alright, I want to work in an environment where I can change the structure and not ask students to change themselves.’ That’s really what drove me to Williams. They were looking for someone who was going to come to this very unique place and build a program that was going to support some of the most talented students in the country and in the world. That was really exciting.” By applying for a position that would center on promoting the first-generation experience at the College and performing the work of the dean’s office more broadly, Ferro initially fostered some skepticism about the College and what work she could do in the Purple Valley after spending the entirety of her adult life at a large, public, more urban institution. “I came in with a few preconceived notions,” she said. “I thought this was going to be an uptight, pretentious place. That’s not me. I am all about relationships and knowing people and, if I couldn’t do that, this isn’t a good place for me. It was a very unfamiliar territory and environment. I wasn’t sure what the need was.”
PHOTO COURTESY OF ROSANNA FERRO
Dean Rosanna Reyes Ferro, who focused on restructuring the narrative of first-gen students at the College, is accepting a job offer at Ithaca. Particularly, Ferro had trouble initially pinpointing why the College was, at that time, interested in bringing on someone to focus especially on first-generation students. “They seem to be graduating at a very high rate.
College hires Ric Grefé as part of pilot design-thinking program By WILLIAM NEWTON NEWS EDITOR This fall, the College hired Richard Grefé as the Design Thinker in Residence as part of three-year design thinking pilot. The College’s design thinking program, which has been in ongoing development for several years, focuses on humancentered methods for problem solving and innovation rather than more traditional business methodologies. “Design thinking is simply a technique that encourages creativity and risk-taking in addressing difficult and complex problems, always seeking outcomes that are human-centered,” Grefé said. “It can be used to provide experiential or project-based learning, for encouraging new approaches to solving old problems or to help students explore ways to use the power of their Williams education in solving social challenges.” Grefé will serve as a liaison between students, faculty and staff interested in approaching problems with design thinking, educating the community on this innovative problem-solving style. The more detailed specifics of his job, however, will develop and grow to fit the needs
of College community throughout his tenure. “One of the virtues of having a newly developed position is that the role itself emerges as you discover the needs and wants of your stakeholders — faculty, students, staff, institution, community,” Grefé said. “I anticipate I will be serving as an advocate, a missionary, and a coach for challenges of all types.” While Grefé has many longterm goals and ideas for the design thinking pilot program, he has spent the majority of his time thus far developing a Winter Study course for students and communicating with various faculty and staff. “With three weeks in the position, most of my time is spent listening and planning a Winter Study course that may travel to the Stanford School or the IBM design studio in Austin,” Grefé said. “I have begun conversations with individual faculty who are interested in testing ways to introduce design thinking charrettes in their courses and students who would like to use these techniques in projects …[and] several administrative departments have also approached me to help them reimagine services.” Before coming to the College, Grefé served as the director of
AIGA, the professional association for design, for over twenty years. He has also taught and/ or developed design thinking programs at Wesleyan University, Harvard Business School and Yale School of Management. While he enjoyed his past work, Grefé said his choice to join the College community was an easy one. “Exploring an opportunity at Williams became a natural [choice]: a liberal arts college that respects diversity of opinion and perspective; students exposed in terms of both breadth and depth to a variety of academic disciplines; an enlightened approach toward exploring how design thinking might be made available to faculty, students and staff; and a setting that allows one to escape from the distracting intensity of global hubs while giving up little in terms of cultural exposure,” Grefé said. “The Williams community is extraordinary: bright, thoughtful, curious, accomplished. If one is seeking stimulation, engagement and service, all in a valley that gives you the chance to pause regularly to reflect on nature, there are few places to compete with the Williams experience.”
VISTA HOLDS REMEMBRANCE FOR THE 2014 DISAPPEAREANCE OF 49 STUDENTS FROM AYOTZINAPA RURAL TEACHERS' COLLEGE IN MEXICO
What is the problem?,” she asked herself. “It wasn’t until I spent some time here that [I realized] it’s not necessarily that there was a ‘problem,’ but that there was a need for students to realize what they were already bringing with
them. It took talking with a lot of [people] to understand what the need was because, from an outside perspective … what else do you need? What’s the problem? They’re not dropping out! There was another conversation that
needed to happen with students not [being satisfied] with their experience on campus, which is just as important. I didn’t think they were going to hire me. … I thought
SEE FERRO p. 5
Goodrich reopens in Dodd By FRANCESCA PARIS COMMUNICATIONS DIRECTOR After weeks of set-up, Goodrich Coffee Bar opened its doors in the Dodd dining room on Sept. 20. Colloquially referred to as “Doddrich,” Goodrich has reopened with slightly altered hours but a nearly identical menu. The coffee bar will serve from 7 a.m. to 12 p.m., with swipes functional until 11 a.m., compared to its 7:30 a.m. opening time in previous years. Its night hours are limited by its residential location: Goodrich is open from 8 p.m. to 10 p.m. on Sunday, Tuesday and Wednesday, but will have no night hours on Monday or Thursday evenings. Mairead Reynolds ’18, personnel manager for Goodrich, said that the former dining hall space in Dodd was never intended to host a coffee bar, but the transition has gone well. “We’re excited that we get to remain open for this year,” she said. “It’s a work in progress, and it’ll probably be an interesting year, but also an exciting year.” Goodrich will be in Dodd for the 2017-18 academic year to accommodate a year-long renovation of Goodrich Hall, where the student-run coffee shop was originally located. Goodrich staff has worked with the Office of Student Life (OSL) and dining services to make the transition possible. Reynolds and the rest of the management team spent hundreds of hours setting up the space and hiring new baristas after arriving back to campus in late August. Over the summer they communicated with both OSL and dining services to determine the extent to which they would be able to use the space in Dodd. While the initial plan was to give Goodrich limited access to the dining hall space, Reynolds says dining services “really opened up” and worked with the coffee bar, including helping to fund the repair of the kitchen’s walk-in fridge.
“A lot of people at the College worked to make sure we could stay open for the year,” Reynolds said. “We had a lot of support. People were really dedicated to making sure we would open our doors, no matter how that would look.” Dodd dining hall’s walk-in fridge is one of the surprising upsides of the challenging relocation. Reynolds says it will allow Goodrich to stock more of each product and experience fewer shortages. The entire Dodd setup was originally designed to serve as a commercial kitchen, which now makes it possible for more baristas to work more efficiently behind the counter. On the other hand, Goodrich faces an entirely new set of challenges, most significant among them the coffee bar’s physical location. Dodd is far removed from Goodrich’s previous location adjacent to Currier Quad, Lasell Gym and the Science Center. Reynolds says that, while it is difficult to tell so far what the average volume of customers will be, it is clear that the new location is inconvenient for a large portion of campus, especially those living across Route 2. She pointed out that there’s already a visible decrease in once-frequent customers, like students with classes in Science Quad and athletes with morning workouts. The location is more convenient, however, for firstyears in both Mission Park and Frosh Quad. According to Rob Hefferon ’18, catering and events manager, the new location has translated into a noticeable increase in first-year customers. “First-years are always the hardest group to get in the door,” Hefferon said. “But we’ve seen a much earlier adoption of Goodrich by the frosh this year.” Ultimately, Reynolds says, Goodrich is a different space from previous years, with a different focus. Between its low ceilings and communal tables, the dining hall is more intimate and conversational than the previous-
large performance space of Goodrich Hall. “It’s a different use of what Goodrich is,” Reynolds said. “Now it’s more of a place to come and study and hangout, versus a place to stop by before class.” The new space also lends itself to various events and collaborations, like an international club coffee hour or a Combo Za show. “We see the future, both in terms of profitability and Doddrich as an enjoyable space, comes in large part from events,” Hefferon said. “We want to give the space the use it deserves.” Throughout the process of recreating Goodrich in Dodd, the management team has had to grapple with the frustration of making significant investments in a temporary
SEE GOODRICH, p. 5
WHAT’S INSIDE 3
OPINIONS Faculty, staff unite to rebut Kane's op-ed on "what it means to be the best"
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NEWS Look back at this week in the College's history
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FEATURES Ephs go spelunking
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ARTS New exhibition 'Pink Art' at WCMA
11 SPORTS Alice Lee takes the reins of women's lacrosse USPS 684-6801 | 1ST CLASS MAIL U.S. POSTAGE PAID WILLIAMSTOWN, MA PERMIT NO. 25