WINTER 2014 the alumni mag theazine galloway school

F oogloriousd, Food Rebecca Dinerman Weil ’92 [Contents]

4 Happenings 24 Athletics Students organize Hunger Games Reaping. The Galloway swim team is a team to watch. > Galloway enters partnership with Farm Galloway snags WNBA players to coach girls Chastain. ML students host marketplace to basketball. New athletic director returns to raise funds for charity. 9th grade student leads Galloway. Rocket Club. Get to know Peter Emmons, 7th grade social studies teacher. 28 Honors Two outstanding alums are honored with 8 Food, Glorious Food Galloway’s firstAL UMinaries awards. Meet the A spotlight on three Galloway alums who have Four Pillars honorees for 2013. Editor food at the center of their careers. Sherri Breunig 33 Giving Back 12 Alumni Events Seth Morganstern ’01 on why he gives to Contributors Find out what alumni and alumni parents have Galloway. Louise L. Coffin been up to at various events. Ricky Emmons ’09 34 Class Notes Leslie Fisher 16 Academics Find out the latest news about your fellow Claire Horn UL science goes high tech. EL students learn classmates. Who has a new job, got promoted, got Linda Levy about service through pet care. ML students married, had a baby, or all of the above? Michael Maziar ’01 explore issues around food. Seth Morganstern ’01 Janet Reed 20 Arts Scott Mitchell ’87 Music students excel at all levels. The Galloway Theatre Company produces The Tempest. Creative Director Galloway Dance Ensemble performs Lion King Steve Parker dance.

Photography Ricky Emmons ’09 Jerry Mucklow winter 2014 David Waln Cover Photo the alumni Jerry Mucklow mag theazine galloway school 8 20 6 24 32 4 17 >

Have you ever eaten a meal and truly marveled at the skill of the

] person or people who have created it? I hope so! I am fortunate enough to have a brother who trained as a chef. His college assignments were every bit as challenging as any essay I was asked to complete on Goethe’s Faust or the history of linguistic thought! I was happy to be part of his learning. For example, when he offered to make

Welcome pancakes one night, I volunteered to be the taster. His Crêpes Suzette were exquisite—I can still [ taste the tangerine-caramelized butter to this day. On another occasion, I offered to wash up in exchange for a great meal, whereupon he proceeded to use seven pans to prepare the potatoes alone. Suffice it to say, the cheese-glazed, vermicelli-encrusted, deep-fried mashed potato balls were worth the washing up! How thrilling it is to have so many Galloway alumni engaged in the art of food. At a school which emphasizes process before product, it seems particularly fitting.W henever you enjoy one of those meals at which you marvel, I hope you’ll remember two things: exotic new combinations of flavours are born from fearlessness, and it takes mastery to produce a fine result. Join me in consuming this edition of our magazine!

Suzanna Jemsby Head of School

Happy New Year Alumni!

FOOD. You probably ate a lot of it over the holidays. I know I certainly did. It is a source of enjoyment, nutrition and wellness, but simultaneously and ironically, can be a threat to one’s health through allergies as you will read about from gluten-free bakery owner, Taylor Owings ’05. For some, like pastry chef Rebecca Dinerman Weil ’92, food is even a preferred medium for art. There are also many opportunities for more sustainable food production and reductions in food waste as you will learn from Justin Chaddick ’07. In this edition of the Alumni Magazine, we explore these issues through the experiences of different Galloway alumni working in the food industry. As Galloway graduates, we pride ourselves on balancing our sense of individuality and coming together as a community. Different cuisines reflect this very nature as a unique cultural identifier, one that not only differentiates but also connects.T his balance has always had a strong presence in a Galloway education and forms the foundation of who we are as alumni. Doesn’t it make you miss being in a Galloway classroom alongside your favorite teachers? Then join us for Back to School Night on Wednesday, February 26, 2014. Register for this annual happy hour and sign up for “classes” at www.gallowayschool.org/backtoschool or return the RSVP portion of your recently mailed invitation. On behalf of the Alumni Council, have a very happy new year, and of course “Stay Galloway!”

Michael A. Maziar ’01 Alumni Council President

[Page 2] [Welcome]

RECIPE FOR A GALLOWAY SCOT the perfect dish for the whole family.

a creation of Suzanna Jemsby, head of school >

Take a beautiful campus of about 8 acres, preferably in Chastain Park. Carefully select about 350 students and take out of the packaging. 750 students Don’t discard the packaging, as you will need it again when the 2013–2014 (assorted sizes and ages) students are fully cooked. Keep adding students gradually over 44 Alumni Council years until you reach 750. Alongside the students, make sure you have 80 teachers (all disciplines) enough teachers (approx 80 by the end of the 44 years) so that your Michael Maziar ’01, president Anne Lokey ’04, vice president 60 staff campus bubbles constantly. The mixture will change as you add each student and teacher, and the flavour should simply improve. Don’t worry Rachel Fox ’01, giving chair several generous handfuls if the mixture curdles a little now and then - keep stirring, and you’ll see Gloria Kantor ’00, events chair Jennifer Barich ’88 of individuality the mixture blend together beautifully. You’ll need 60 staff to add form Megan Torbett Becker ’97 1 bottle Galloway mastery sauce to your mixture. Andy Chlon ’07 In a cup, beat the community egg with a whisk until it is light, Jason Evans ’85 splashes of fearlessness (to taste) friendly and welcoming. Add the mastery sauce, drop by drop, until the Mike Feldberg ’01 community egg turns blue and gold. Add the contents of the bowl to Lexi Hunter Fields ’98 1 large community egg the student/teacher/staff mixture. Season with handfuls of individuality, Hillary Fixelle ’05 April Johnson Husted ’97 which will bring out the best in the mixture. Finally, add splashes of Michelle Kupshik ’05 fearlessness to suit your taste. Jeff Lowenberg ’72 Watch how the mixture develops over the course of 180 days. By the Samantha Marett ’06 time May comes around, you’ll see a blue and gold graduating crust Megan Maziar ’09 form on the top of the mixture. Remove this crust, break it up into about Katherine McKerrow ’09 70 small pieces and return to the packaging. These student packages Seth Morganstern ’01 will be dispatched to many different colleges. Replace the graduating Adam Rabinowitz ’05 Lauren Rock ’86 crust with some new students, and repeat the steps above. Marthame Sanders ’88 Amy Stevens Smith ’89 Jasmine Turner ’09 Mark Weinstein ’81

[Page 3] > ] Happenings [

A single leaf, so small trying to reach the sky Going pushing and yearning through a dance of smells and soil, someday to thrive in a land of secrets kindled by magic and sun and rain, a fairyland raised from the GreenGalloway partners with Farm Chastain earth so secret, so still Farm Chastain, a joint partnership between the Chastain’s educational programs into the Chastain Park Conservancy and the Southeastern curriculum across grades with the goal of fostering Written by Lilah Wallach, a student Horticultural Society, is an urban farm and a a deep appreciation among our students for the in Jean Hunter’s 5th grade class learning garden located walking distance from human relationship to the natural world. Students Galloway. Designed as an interactive outdoor and teachers visit the garden on a regular basis for classroom to promote environmental literacy, Farm experiential learning opportunities that include Chastain was introduced to the community in June such topics as growing and harvesting healthy and of 2013 and entered into a formal partnership with sustainable food; developing healthy eating habits; The Galloway School shortly thereafter. conserving water and harvesting rain; composting; As a partner, Galloway is integrating Farm creating space for natural eco-systems to thrive in

[Page 4] [Happenings]

Hunger > Games Reaping

In an effort to bring literature to life, the Galloway library hosted a Hunger Games Reaping to coincide with opening day of the new movie, The Hunger Games: Catching Fire on November 17, 2013. Head librarian Marcia Kochel came up with the idea and brought it to life with the help of an enthusiastic tenth grader, Cameron Mitchell. Mitchell, a voracious reader and writer, helped plan the games, wrote a script, recruited Upper Learning volunteers, and donned a pink wig to play the role of EffieT rinket. In the Hunger Games series, a reaping was an annual event when every district drew two names, one boy and one girl between the ages of 12 and 18, to compete to the death on an urban environment; and being good stewards of live TV. Galloway’s reaping drew a big crowd of seventh Tenth graders Cameron Mitchell ’16 the natural environment. and Michael Watts ’16 playing Effie through twelfth graders to the courtyard during their lunch Galloway students have also contributed their Trinket and her assistant during period. Twelve names were drawn and those “tributes” Galloway’s version of a reaping. time and talents to promoting the success of competed by running through the cornucopia, shooting the Farm. Some Upper Learning students are slingshot monkeys, answering trivia questions, and shooting producing a promotional video for the Chastain plastic arrows through hoops. In the end, the last student Conservancy’s 10-year anniversary celebration and standing was eighth grader Max Palisoc, whose prize was a Galloway’s Girl Scout troop is planning a tool drive set of tickets for the opening night of the movie. to support the program. Another Galloway connection to the Catching Fire movie is that alumna and actress Megan Hayes ’91 plays the “Morphling” female tribute from District 6.

[Page 5] > ] Happenings [

ML students sell their wares with the goal of giving their proceeds to charity.

Middle Learning hosts marketplace to raise funds for local charities

Middle Learning hosted a very special and the result of their efforts was fabulous! A marketplace just before Thanksgiving in which wide variety of handcrafted items were available the students’ creative and entrepreneurial skills for purchase including Korean donuts, duct were showcased. In order to have a vendor booth tape wallets, handmade jewelry, Krazy Kookies, at the event, students had to have a name for their and more. All told, the marketplace raised business, a logo, and inventory to sell. They also approximately $500 to support a variety of non- had to identify a charity to support with their profits including dog rescue shelters, Make a earnings from the marketplace. About a dozen Wish® foundation, and an organization that students qualified to showcase and sell their wares, supports typhoon refugees.

[Page 6] Peter Emmons [Happenings] We sat down with this dynamic 7th grade social studies teacher and alumni parent to find out more about his experiences at Galloway. et know2

What made you want to teach at Galloway? What do you like to do during summer vacation? I had an idea that I would be working with kids in I walk in the woods and ride in the woods. > some capacity at some time in my life, but it wasn’t In March of 2011, I took some time off from Above: Peter Emmons, 7th until I went to outdoor ed as a parent chaperone that teaching and went on the Appalachian Trail grade social studies teacher and father of alumnae, Lane ’06 and I knew I wanted to teach at Galloway. During my until July. I went from Georgia to the border Ricky ’09. daughter Lane’s 5th grade outdoor ed trip, I hung out of Massachusetts and Vermont before I was with Ms. Lander and Ms. Jenkins. That trip sealed it injured for the second time. I had to stop at for me. I watched Ms. Lander interacting with the that point because I was running out of time. kids, and I said, “I could do this and it seems like a I was averaging about 20 miles a day, and I’m really fun job.” That was 1998. It took me another 7 bummed that I didn’t finish the whole thing. years to realize my dream, but I finally got there.T his I’m looking for some crazy person to go back year is my 8th year at Galloway, and I’m still loving it! with me and finish the last 500 miles.A ny volunteers? Davis Waln prepares a scale Tell us something about yourself that most people model rocket for launch. wouldn’t guess - especially your students. When I was a high school student, I was pretty much a science nerd. Then in college, the only hard science course I took was Astronomy. I ended majoring in government and minoring in psychology.

How would you describe your job and Galloway? It’s fun, crazy, unpredictable, challenging, really interesting, never boring, and a daily learning experience. Rocket From your perspective, tell us something that you find extra special about Galloway. Club There are some incredible people at Galloway-- students, teachers, administrators, and parents. What Galloway’s Rocket Club, founded eight years ago by 7th grade social studies teacher Peter Emmons, makes Galloway an extra special place is that it allows teaches students how to build model rockets from kits. The club meets once a week for an hour and me to discover and get to know those extra special during that hour students build and launch at least two rockets from the Upper Fields. Ninth grader people. I am able to develop lasting relationships Davis Waln ’17, a certified rocket builder and instructor, is the student-teacher. He has built rockets that with my students, and I find that I want to get to have flown more than 2,500 feet. Waln says his favorite part of being a student-instructor is watching know all of them really well. Our kids are involved the younger kids progress and being able to pass his love for the hobby down to a younger generation. in the most interesting things, and their lives are “They start out with a bag of parts and over time they are able to construct something that can fly 500 filled with adventures that I love hearing about. I feet into the air. It’s a pretty cool experience,” Waln said. also have a great boss and very smart colleagues. [Page 7] F oogloriousd, Food It’s a basic need. A social practice. A science and an art. And for three Galloway grads, food is also a career. Food researcher Justin Chaddick Above: A plate of ’07, bakery owner Taylor Owings ’05, and pastry chef Rebecca dessert offerings created by pastry chef, Rebecca Dinerman Weil ’92 represent three very different aspects of the food Dinerman Weil ’92 business. Yet all three are pursuing their passion—and they credit Galloway with giving them the curiosity and confidence to do so.

[Page 8] a desperate need for nutrition. That’s what our Tackling the project is trying to address.” Chaddick says he never thought of himself as problem of a “math-and-science person” until Galloway’s exceptional teachers convinced him otherwise. affordable, In fact, Chaddick credits Upper Learning math teacher Stephen Cooper with helping him healthy realize he could “do” calculus. He also credits food for all Cooper with showing him the importance of asking for help. Justin Chaddick ’07 always wanted a career with “Mr. Cooper encouraged us to help each impact. As an undergrad at Georgia Tech, Justin other,” he said. “It was just part of the way majored in earth and atmospheric science. Along we learned. But what that translates to in the

the way, he developed an interest in sustainability long-term is a sense of interdependence and > and urban agriculture, which has since evolved collaboration, which directly relates to my work into a job as a researcher at Georgia Tech. today. So, one of the most important things I Created in 2009, ArkFab is a project that learned at Galloway is that to solve problems, combines food research and community farming you need to involve your community.” to tackle the need for nutrition in America’s “food deserts” — areas where affordable, healthy food is difficult to obtain.A rkFab is currently developing a “vertical farm” in downtown Atlanta that uses a bioconversion process to cultivate gourmet mushrooms, vegetables and fish by upcycling organic waste from local businesses. “One-third of all food in the United States is wasted,” said Chaddick. “Yet many Americans are suffering from obesity, diabetes and other glorious food-related conditions. As a nation, we have

Justin Chaddick ’07 on site at his “vertical farm” greenhouse

[Page 9] local spot that not only provides a wide selection Serving of fresh-baked gluten-free items, but also helps people navigate a gluten-free lifestyle. We really Atlanta’s believe that food is medicine, and that people Taylor Owings ’05 pictured in need to have healthy choices.” his newest bakery location in Gluten-Free A rabid consumer of business books and Alpharetta, Georgia Market expert advice, Owings admits that establishing the bakery wasn’t easy. “We’ve made every mistake you can think of,” he said. “We have a For Taylor Owings ’05, it all started about 10 great concept, but it took me a while to figure years ago. That’s when his family eliminated out how to make it really work as a business.” gluten from their diet. While this new lifestyle Of course, Owings says that’s all been part worked wonders for his family’s health, Owings of the fun — and part of what Galloway taught never thought it would lead to a career. Who him about trying, stumbling, and trying again. knew he’d one day be surrounded by gluten- “Trying is encouraged at Galloway,” he said. free breads, cookies and cupcakes all day long? “It’s all part of lifelong learning, which is one His sister Sally knew. Sally always loved to of the most important themes in my life. If you bake. It was her delicious gluten-free recipes work at something you can get great at it — that attracted a following. So, as Taylor was whatever you want to do.” finishing up his degree in business administration Sally’s Gluten Free Bakery now has two at Emory, Sally was developing the idea of locations, and Owings is looking forward to launching a retail bakery specializing in gluten- maybe adding a new and different element to free goodies. With Sally’s recipes and Taylor’s the concept in 2014. “We’ll take it forward in business sense, Sally’s Gluten Free Bakery was small steps,” he said. “Or, in the language of the born. bakery, bite-sized chunks.” “At some point, I realized my calling would be to do something at the intersection of business and health, with an emphasis on food,” Owings said, “Our bakery is about providing a For more information, visit www.sallysglutenfreebakery.com.

A gluten-free diet is a diet that excludes the protein gluten found in grains such as wheat, barley, rye and triticale (a cross between wheat and rye).

[Page 10] Culinary Education in New York. Making “To me, culinary school was like summer camp,” Weil said. “To spend all day making People desserts and bread was just so enjoyable.” Weil also thoroughly enjoyed her time at Happy… with Galloway. “Galloway was very much a place where you could figure out who you were and Pastries what you wanted to do,” she said. “While the academics were rigorous, people were respectful Rebecca Dinerman Weil ’92 admits that and caring. And the school’s family feel was just chocolate is her favorite flavor. So there’s usually right for me.” a yummy chocolate something-or-other on the The freedom and work ethic she enjoyed dessert menu at Atlanta’s Rathbun’s restaurant in

at Galloway are mirrored in Weil’s current Inman Park, where Weil has been pastry chef for > environment, and Weil feels lucky to have a nine years. career that fits her so well. Weil came by her career naturally. Her “My work is very important to me,” she grandfather owned a deli. Her grandmother said. “Bread is the first thing you’re served prepared wonderful meals, and her mom is also at a restaurant, and dessert is the last. So I’m a great cook. “Even when I was little, I liked to responsible for the first and last impressions you make angel food cakes,” she said. “I have always have of your meal. My goal is to make people loved food.” happy and make things that people love.” Weil studied studio art the University of Georgia, but finished up her degree at Georgia State with a bachelor of science in nutrition. Happiness. Community. Collaboration. While in school, Weil worked as a hostess at Trying. Clearly Galloway has left a lasting Nava, where she met chef Kevin Rathbun and impression on these three — with food at her current boss, pastry chef Kirk Park. A few the center of their careers and contentment years later, she decided to attend the Institute of at the center of their lives. Well done!

Rebecca Dinerman Weil ’92 in the pastry kitchen at Atlanta’s award-winning Rathbun’s Restaurant

[Page11] In the second year of a program developed by the > October 22, 2013 alumni office, Galloway hosted its annual Alumni

] Career Day on October 22. Eight alumni came back to campus (either in person or via web-cam) Alumni to speak with our senior class. Students and alumni had great dialogue about what life is like after graduation, selecting a college, deciding on a major, and discussing career paths. With seniors coming off a school break to visit Alumni Events Career [ colleges, Career Day was timed to offer a further Alumni speak to glimpse into college and career decisions through seniors about the eyes of their predecessors. the future Day “I enjoyed giving the seniors advice on how to navigate college and the working world,” said Career Day presenter John Nickerson ’01 who works as a developer at Google. “I wanted students to take away an understanding that in college, the balance between core school work and networking will ensure they have the best possibilities for their future careers.” While Career Day is informational for Galloway seniors, the alumni presenters enjoy returning to campus. Nickerson stated “It was awesome seeing the old classrooms and familiar faculty faces. It seems like just yesterday that I was hanging out in the West Wing hallway.”

Adam Schear ‘00, answers questions about his career as a Clinical Research 2013 Alumni Career Day Coordinator at Atlanta Gastroenterology Associates. Presenters:

Justin Chaddick ’07, Food Waste Scientist at Georgia Tech Chris Hardy ’02, Principal at Chris Hardy Design Katherine Lord ’04, Marketing and Event Manager at The Kitchen, LLC Samantha Marett ’06, Multimedia Account Executive/Sales at 11 Alive News John Nickerson ’01, Application Developer for Google Taylor Owings ’05, Owner of Sally’s Gluten Free Bakery Adam Schear ’00, Clinical Research Coordinator Katherine Lord ’04, Marketing and Event Manager at The Kitchen in Boulder, at Atlanta Gastroenterology Associates LLC Colorado, Skypes in to give seniors career advice. Rachel Fox Weitz ’01, Attorney for McKenna Long & Aldridge LLP

[Page 12] [Alumni Events]

Second Annual Alumni Parents Happy Hour

November 5, 2013 >

The Alumni Parents Council hosted its annual Alumni Parents Happy Hour in the newly renovated Gresham Building on November 5. Approximately 80 alumni parents enjoyed seeing the fresh spaces and recently restored flooring in the 100-year-old building, while reconnecting and reminiscing.A fter enjoying some cocktails and appetizers, the group moved into the Chaddick Arts Center’s Black Box Theatre to hear from Michael Shapiro, Director of the High Museum of Art. Shapiro treated the group to a special sneak peek into The High’s upcoming initiatives and events. “There’s such a great sense of excitement about what’s going on at Galloway,” said Hillery McNeill, chair of the Alumni Parents Council. “The Happy Hour attracts a neat mix of alumni parents from a wide variety of years, and I look forward to watching this event continue to grow!” Touring the High with Mr. Mathis September 12, 2013 Alumni and alumni parents were treated to a private tour of The Girl with the Pearl Earring exhibit at The High Museum of Art with Gordon Mathis as docent.

Alumni pose with Mr. Mathis after his tour. Alumni and alumni parents gather at the entrance to the exhibit.

[Page 13] College-Aged Alumni > Alumni ] Brunch Winter December 23, 2013 On Monday, December 16, alumni from the classes of 2009-2013 came back to campus for Toast brunch with teachers and their fellow alumni. It was a great time catching up & celebrating the end of the college semester. Alumni Events [

Alumni reunited at Sweetwater Brewery on December 23 to kick off the holiday season with this annual tradition. Over 120 graduates enjoyed live music and beer tastings as they raised a pint and toasted the end of the year.

College-Aged Alumni December 16, 2013

[Page 14] [Alumni Events] Fall Fun Fest October 5, 2013

Alumni came back to campus with their kids to > enjoy games, rides and festival activities at the Annual Fall Fun Fest.

Carey Driscoll Surrency ’95 and son Ryan

Brendan Bell ’98, wife Candace and daughter Emily Everett Morris ’00, wife Jaymee, son Everett and daughter Catherine

On Monday, December 16, alumni from the classes of 2009-2013 came back to campus for brunch with teachers and their fellow graduates. They had a great time catching up and celebrating the end of the college semester. [Page 15] > ] Academics [

Investigations go High-Tech in UL Science

The adoption of Vernier Probeware is exploration. From soil and water quality analysis Philips Hutchison ’15 and transforming UL science classes at Galloway. to the measurement of carbon dioxide levels Kayla Saslow ’14 use the dynamometer to compare grip Commonly known as data-loggers, Vernier to temperature and pressure registration, the strength of the dominant hand Probeware is quickly becoming a staple in applications for all of the sciences are endless. versus the non-dominant hand. college-level science courses. They allow students “The Probeware data-loggers will significantly Simultaneously, they investigated to capture data as an experiment is taking place impact the scientific understanding of our the rate of muscle fatigue in the dominant versus non-dominant and download them directly to a computer students. We are now better equipped to hands following prolonged use. for analysis. This minimizes the time that a participate in real world citizen science initiatives student has to spend on data entry, allowing and collaborative inter-institutional projects, more time for thoughtful data interpretation. which is very energizing for both teachers and These devices are a perfect fit for Galloway students,” said Elizabeth Sanders, UL science because their portability makes them suitable for teacher. We are grateful to Steve Chaddick, an conducting experiments outside of the regular alumni parent and a member of the Galloway classroom, opening the door for student-driven Board of Trustees, whose generosity made the purchase of this valuable equipment possible. [Page 16] They [Academics] Call It Puppy Love Kindergarteners learn about > service through pet care

(left) Bobby Bastek treats Investigations go a dog in the classroom’s vet office.(middle) Gavin Evans helps a stuffed animal pet get better. (right) Nicci Gelman rolls out dough for dog biscuits.

This fall, the kindergarten class led by Ms. Lindy donate, rolling the dough and cutting it out into the Shoemaker and Ms. Stacey Asher completed shape of dog bones themselves (see the recipe listed a service learning unit that focused on the on this page). Tech Humane Society and how people care for dogs The students practiced their skills of handling and cats. The class learned all about what dogs an introduction to a new dog, and their guest pet need to be healthy and happy, and how to be safe Sally enjoyed all of the attention. approaching new dogs. They also learned how Dog Bones Recipe much dogs and people have in common: just like us, dogs need food, shelter and love. The students brought their stuffed animals Ingredients: Combine butter, bouillon and water in a saucepan over medium heat from home to be the patients in a vet office they 3/4 cup hot water until butter is melted and bouillon cubes dissolve. Add this to powdered set up in the corner of the room. They had a 2 beef or chicken bouillon milk and egg in a large bowl. Add flour, ½ cup at a time, mixing well stethoscope and other medical tools so that they cubes after each addition. Knead 3 to 4 minutes. Pat or roll to ½” thickness could help their stuffed animals get “better.” 1/2 cup powdered milk and cut out with dog bone-shaped cookie cutter. Place on greased Students learned about the problem of 1/3 cup butter homeless dogs and cats and what the Humane 3 cups whole wheat flour cookie sheet and bake at 325 degrees for 50 minutes or until hard and Society does to help them. They were inspired 1 egg, beaten light brown. Makes 1¼ pounds. to contribute to the cause so they collected newspapers, toilet paper rolls and blankets to donate. They also baked homemade dog biscuits to [Page 17] > ] Academics [

beyond

“I’m trying to eat one healthy meal a day from now on.” MiddleTaste Learning students explore issues around the food we eat ­—Charlie Wagner, 7th grade Most of us enjoy meals each day without much foods they choose to eat and how those personal thought about the big issues behind the food we choices can have global consequences. consume. Many of us count calories and fat or During classroom discussions and a culminating restrict our diets to organic, vegetarian, or gluten- formal debate, students delved into controversial free options. But when was the last time you questions. Should the government regulate considered issues like the carbon footprint of the portion sizes? Do fast food restaurants have a moral food choices you make and exploitation of the obligation to serve healthier foods? As an advanced labor that produced it? post-industrialized nation, why are we eating less A group of Middle Learning students took the healthy than many developing countries? Does opportunity to dive headfirst into some of these it matter that farm laborers in other countries are issues during this year’s immersion program. The paid a fair wage? immersion included opportunities for students to “At the end of this experience, I hope that the shop for interesting and unusual ingredients, cook kids have learned not to take what they put in together, and share meals from different cultures. their mouths for granted,” said 7th grade teacher, They even learned about organic and whole food Lane Emmons ’06. “I hope it inspires humility and options and visited community gardens and urban perspective in terms of their position in the world farms. But in the true spirit of immersion, students and [an understanding] of how their choices as

[Page 18] took on the deeper, more hidden topics around the individuals have a bigger impact than they realize.” Academics Middle Learning Immersion, Early Learning [ ] Happenings, and Upper Learning Excursions are all different expressions of the same central concept: students going deep in their exploration of and experience with specific topics of study. Here’s a sampling

of the topics that ML students explored during this year’s immersion experience. >

5th Grade 7th Grade Topic: Walk a mile in my shoes Topic: Beyond taste Focus: developing a deeper understanding of the Focus: examining the world of food production, realities of living with a disability. distribution, and consumption. Experiences: visiting Shepherd Spinal Center Experiences: visiting farmers markets and urban and Eagle Sports Chairs; experiencing assistive farms; shopping for food and participating in a technologies; developing suggestions for changes cook-off; learning about healthy eating; debating to the school’s facilities that would make them government food regulations; discussing ethical more accessible to all. considerations associated with food. “Immersion is really fun and hard. There’s a lot of work required, but it’s worth it.”

­—Jay Potts, 5th grade

6th Grade 8th Grade Topic: Comparative religions Topic: Honoring the legacy of service learning Focus: broadening students’ understanding of Focus: putting a human face on the issues of social religion as an expression of culture and history as justice and the experiences of others and helping well as faith. students develop a personal commitment to service. Experiences: visiting a variety of religious houses Experiences: visiting the King Center, Safe House of worship; experiencing Israeli folk dances, Tai Outreach, and a nursing home; assisting with Chi, and yoga; creating a new religion complete Meals on Wheels delivery; serving a pancake with belief system and practices. breakfast to homeless people; donating blankets and clothing items to a shelter; organizing a field day for refugee children. [Page 19] > ]

Arts An update on Galloway’s music programs [ If music be the food of love…

Love for music rings out at Galloway as students from every level sing, strum, and express themselves through instruments of all kinds. From beginning recorder in Early Learning to orchestra, chorus, and band in Upper Learning, students enjoy participating in the discipline and expressive avenue that is musical performance. In addition to regular performances both on and off campus, students participate in a variety of statewide competitions. Upper Learning orchestra members Eva Herron ’16 and Jack Walz ’15 were

[Page 20] [Arts]

If music be the food of love… >

chosen to participate in the Georgia Independent UL chorus teacher Terri Evans says, “Our School Association’s All Select Orchestra and combined Middle and Upper Learning students Maddy Stout ’14 was one of only 100 students constitute a sizable group at All State compared chosen to participate in the All State Reading to all other schools, and when one considers our Chorus. Additionally, six students were selected school size, our All State Chorus participation is Left to Rright: to participate in Georgia’s All State Chorus: Kat quite significant.” (Violin) Ilana Hilley, fifth grade, orchestra (cello) Clair Lusk, fifth grade, orchestra Eaton ’17, Julianne Lang ’14, Ian Laurie ’15, (sax) Jake Goldwasser ‘15, UL band Haley McKee ’16, Maddy Stout ’14, and Drew (singing) UL chorus concert Turner ’14. A special congratulations goes to (violin) Jack Walz ’15 and Drew Turner ’14, who is participating in All State So, “play on,” Frederick King ‘14, UL orchestra Top Chorus for the sixth consecutive year. Galloway, “play on!” EL winter concert

[Page 21] > heatre students continue to excel at Galloway. This fall, the Galloway Theatre Company staged a production of William Shakespeare’s The

] TTempest, directed by theatre director, J. Scott McNair. The Bard’s tale of magic, betrayal and redemption

Arts was brought to life by a dedicated group of Upper [ Learning students on a rocky, raked stage—a design that won Best Set at the Georgia High School Association (GHSA) theatre competition. Also at the GHSA competition, Galloway placed second overall out of five schools competing. The Tempest also won Best Costume, and two student actors, Isabella Weiss’14 and Michael Watts ’16, were chosen to join the All Star cast. Jack Broda ’14 took on the complex task of designing the lighting for the production. Julianne Lang ’14, who won the Best Actress award for her portrayal of Prospero, was taking on a major role in a Shakespeare play for the first time. She says, “We are playing real-life people…we have to make sure we don’t get bogged down by the words and make sure we tell an exciting, understandable

theatre and relatable story.” No doubt, Galloway’s theatre students will continue to do just that in future productions, including this January’s She Kills Monsters, a play on the much more contemporary end photos by Jordan Davis. The Tempest, of the spectrum—an action-packed comedy based on role-playing games and ’90s geek culture.

Addie Tyler ’14 and Zach Schaefer ’16 backstage during The Tempest.

[Page 22] [Arts]

Galloway Dance

Ensemble performs a > Lion King-inspired dance.

n October, Galloway’s Dance Ensemble performed an upbeat Lion King dance that added movement to this year’s Early Learning Happening theme—animals. TheI performance led into the EL students’ animal art parade through campus, a celebratory conclusion to The Happening week. The Dance Ensemble also took this performance into the broader community, performing before audiences at a neighboring elementary school and as part of a special event held at the Sandy Springs Farmers Market. dance

Isabella Weiss ’14 and Molly Fortnow ’16 in a scene from The Tempest.

[Page 23] > ] Athletics [

making Haley McKee ’16 competes as a member of the AquaScots. W A VE S and taking names

completely revamped with an emphasis on commitment, hard work, consistent practices, and solid coaching instruction, which has resulted in tremendous growth for all of the student swimmers. One hundred percent of the swimmers have dropped their times and have improved their personal best times. The swimmers’ hard work throughout the 2013 season has shown through in practices and

Photos courtesy of David Waln Photos courtesy of David swim meets. Galloway has two individuals that have qualified for the State Meet! Davis Waln The Galloway swim and dive team is making waves ’17 (diving) and Joseph Shields ’17 (200 IM & this season and reaching new levels of success. The 100 Breast) will be representing Galloway in early AquaScots have the largest team in recent memory February at the GHSA State Meet held at the featuring over 30 Middle Learning and Upper Georgia Tech Recreation Aquatic Center. Learning students. The team’s goal is to work hard With a great coaching staff and athletes who and continuously improve their performance, both are committed to building a strong program, the as individuals and as a team. AquaScots are one of Galloway’s teams to watch.

[Page 24] The Galloway swim program has been [Athletics]

Scots Nation... teamwork makes

the dream work! >

Congratulations to Reilly Friedman ’15 2013 State Champion The Galloway Girls Softball Team plays at Class A Cross Country the NYO facility

Time: 16:29.80 30 seconds ahead of the 2nd place runner! With only one gym, one full-size soccer field, Reilly holds the school record in both cross and a track, Galloway is still able to offer 11 Many thanks to Galloway’s country and the 3200-meter track event. different competitive sports teams for our student athletic facilities partners athletes! This is due, in large measure, to the great Baseball - Oglethorpe University, partnerships Galloway has with over ten different Dunwoody Baseball Park Fall Sport Season Review external organizations that allow us to share Basketball - Northside Youth their facilities so that we may accommodate an Organization, St. James United Methodist, Oglethorpe University increasing number of participants in our athletics Five sports, 11 teams, 175 athletes, and a State Cross Country - Chastain Park programs. Partners include our nearby neighbors Golf - North Fulton Golf Course, Champion—that’s what the fall sports season at the Northside Youth Organization (NYO), Fox Creek Golf Course, brought for Galloway! Galloway’s cross country, the North Fulton Golf Course, and the Chastain Steel Canyon Golf Course soccer, softball, ultimate frisbee, and volleyball Soccer - Chastain’s Hilltop Field Tennis Center along with others from around teams represented the school well all season long. Softball - Northside Youth metro Atlanta: Oglethorpe University, St. James Organization Methodist Church, Hit Atlanta Tennis Center, and Swimming - Concourse Athletic Club, Varsity Cross Country Coach Denny Beatty Washington Park Natatorium the Concourse Athletic Club. continued to build on the Galloway running Tennis - Chastain Tennis Center, “The Galloway Athletics Department really dynasty with yet another boys state meet Blackburn Tennis Center, Hit Atlanta appreciates the support of all of our partners. Tennis Center, Concourse Athletic Club appearance and an individual State Championship These facilities have allowed us to program in Track & Field - Chastain Park from Reilly Freidman. Varsity Girls Softball, under Volleyball - Northside Youth Organization, more practice and training time, which has led the leadership of Coach Sarah Armstrong, had a St. James United Methodist to more competitive teams across the entire Ultimate Frisbee - Chastain’s Hilltop Field strong season with big wins over Paideia, Walker, athletics program. We are fortunate to have these and Mt. Vernon. Varsity Girls Volleyball welcomed relationships and look forward to building on them a new coach, Emily Johnson, who has already in the future! Team work makes the dream work!,” proved to be a great addition to the Scots Nation said Josh Burr, Galloway athletics director. family! [Page 25] to Gallowa the opport unity “I amveryhonored toha [ Page 26 his former assistant,JoshBurr.his former passesthebatonto Jim Hilleary ]

> For updatesand newsonGallowayAthletics follow@GwayAthletics anduse [Athletics] y! y! ready toseewhatthefutureholds!” ready excited tobereunitedwiththeScotsNationand place fortheGalloway Athletics Department.Iam forward tobuildingonthefoundationthatheputin Jim isaclosefriendandmentorIlook ­—Josh Burr, Galloway Athletics Director to comeback B Scots Nation Welcomes Scots New Athletics Director New Athletics ve A

director at The Howard School. astheathletics has mostrecently beenserving talent forworking withathletesandcoaches.Josh business andtechnicalskill,coupledwithagreat market. Hehasawonderful combinationof our community but alsointhebroader Galloway andiswidelyrespected notonlywithin knowledge ofathleticsat anddeepunderstanding director ofathleticsforfive rich years, Josh hasa new athleticsdirector. Having served asassistant opportunities. learning reinvention ofGalloway’s outside-the-school-day the newly-created positionofdirector ofG360,a The Galloway School.Hehasbeenselectedfor Athletics Director, isshiftingroles Jim Hilleary at Josh Burr is returning toGalloway isreturning Josh Burr asour asGalloway’sAfter eightyears ofservice

#ScotsNation CK tlanta Atlanta

[Athletics] > Photos courtesy of David Waln Photos courtesy of David A Great Double-Team Galloway snags former WNBA stars to lead girls basketball program

“I want the students to be able to became Galloway’s assistant athletics director, walk away from basketball, and she invited Rita to help her build the basketball sports in general, feeling confident program. This dynamic coaching team is leading in themselves.” a team of 10 varsity girls and nine junior varsity ­— Kiesha Brown girls to a new level of mastery in the game. Kiesha says that they are setting both individual and team goals, focusing on improving not only Galloway has snagged an exciting new pair of physically, but also engaging the players’ brains. girls’ basketball coaches this season. Both Kiesha Kiesha hopes she can inspire the girls on the Brown and Rita Williams had successful careers team so that they will leave their time on the with the WNBA before coming to Galloway. court with confidence. “I want the students to After playing at the University of Georgia, Keisha be able to walk away from basketball, and sports The Galloway Athletics played professionally for eleven years, beginning in general, feeling confident in themselves: Department’s nutritional guide for teen athletes can in Europe. She then traveled all around the shoulders back, head held high—no matter color, be downloaded from the U.S.A. taking turns with teams in seven cities, shape or size.” athletics section of most recently playing for the Tulsa Shock. Rita Athletics Director Jim Hilleary said, “Coach www.gallowayschool.org played for the University of Connecticut and then Brown connects with kids of all ages. She makes a went on to play professionally for seven years, first really great impression in terms of being friendly in Indiana and then in Seattle, Washington. and professional. She is intelligent, enthusiastic The two met in the WNBA and when Kiesha and personable—a great fit for Galloway.”

[Page 27] >

Honoree Angelyn Chandler ’84 accepts ] the award and remarks on how Galloway influenced her career path. Honors [ 2013

Last November, at the Head of School Dinner, Galloway Angelyn Chandler ’84 honored two of its own — our first ever ALUMinaries Architect & Director of Freshkills Park — Angelyn Chandler ’84 and David Flink ’98. The From the age of 12, Angelyn Chandler knew she wanted to be an architect. So it only makes ALUMinaries award was created to recognize and sense that she remembers her years at Galloway honor Galloway alumni who illuminate the principles in a physical way. “My memories of Galloway in Galloway’s mission and are living successfully as are spatial ones, where as you grew in age, you enlightened citizens in a changing world. literally made a counterclockwise tour through the building,” she said at the ALUMinaries ceremony. “I remember with fondness the massive columns of the front portico, and the generous side porches on which you waited for carpool … or used to travel between classes.” After Galloway, Chandler went on to earn a bachelor of arts degree from Washington University and a master of architecture from Princeton. She spent 20 years as an architect in the private sector and is currently a Loeb Fellow at Harvard’s Graduate School of Design, where she is researching critical aspects of urban land reclamation, including urban ecology, climate change, urbanization, landscape design and social engagement. After her fellowship year at Harvard is over, Chandler will return to her job as an architect and [Page 28] [Honors]

David Flink ’98 accepts his award via video as he was out of the country at the time of

the awards ceremony. >

David Flink’s mother, Vicki, accepts the ALUMinaries award on David’s behalf. senior manager at NYC Parks, where she has led younger students who have similar disabilities. The the NYC Freshkills Park capital program. Under idea is to give the young students role models who her direction, the 2,200-acre park — once the have been successful, regardless of how they learn. largest landfill in the world — has become a model “We are ambassadors of what is possible for for landfill-to-park development. students and young adults who learn differently “Beyond the physical Galloway, the intellectual since we have literally walked in their shoes and can Galloway gave me license to be an individual and pass on what we have learned to make their journey to make my own path through life and learning,” smoother and filled with success,” Flink said. she noted. “Galloway taught me that anything was Flink himself enjoyed great success academically, possible, and that to get it all I had to do was go for having earned undergraduate degrees in education it.” and psychology from Brown University, and a master’s degree in disability studies from Columbia. Alumna and Chair of the David Flink ’98 “I fell in love with learning at Galloway,” he said. ALUMinaries committee, Founder & CEO of Eye to Eye Katherine McKerrow ’09 talks For the last few years, Flink and his colleagues As a child, David Flink was diagnosed with ADHD about the criteria used in have been busy planting Eye to Eye chapters around nominating the award winners. and dyslexia. He says going to Galloway changed the country. “At Eye to Eye we have a vision that his life. “As someone with dyslexia and ADHD, I all learners will be recognized and all students will spent a lot of my time in school feeling like I didn’t be free to succeed in school and in life,” Flink said. belong,” he said. “At Galloway, I belonged.” “I learned those values in the halls of Galloway.” Flink’s own experience led him to found Eye to Eye, a non-profit organization dedicated to improving the life of people with learning disabilities. Eye to Eye fulfills its mission via youth mentoring programs that pair high school and college students who have learning disabilities with

[Page 29]

[ Page 30 ]

> [Honors] Fillyaw me.” forchallenging how tolookat every day withjoy andMrs. pick, I’dgowithMr. forteachingme Ferrani together beautifully.” everything from theGalloway came experience “For meitwasgraduation. thetimewhen being myself,” hesaid. businesses. enduring in earlystageprojects andhelpsbuild them into Charles River A SanFrancisco-basedventure capitalist with invaluable,” hesaid. on findingtheanswer tothefive basicquestions new nonprofit, Ihave foundMr. Mathis’slessons enjoyable.culture particularly “Inlaunchinga and abouthistory Mathis withmakinglearning significant impactonhim, doesn’t stopatgraduation,” andtoadopttheattitudethatlearning learn successful careers. “Galloway prepared meto entrepreneurs buildorganization thathelpsarts W 2013, we were delighted to honor four Galloway alumni who embody thepillarswestandon. 2013, weweredelightedtohonorfourGallowayalumniwhoembody Four pillarsgracethefrontofGalloway’sGreshamBuilding. Four community. pillarssupportourlearning In Meet OurFour“Pillars”for2013 had to “Ifhadto His mostmemorable teachers? looksbackfondlyonhisGallowayCorrales “Galloway helpedmebecomecomfortable While there were many whohada teachers inter isco-founderofC4 V orrales findsandinvestsentures, Corrales Joe Winter ’94 Joe Winter’94 Community Rafael Corrales ’03 Rafael Corrales’03 Mastery W W tlanta, an Atlanta, an inter credits Gordon inter said. inter said. as Dr. Barksdale.” history,” Love said.“Ihopetooneday beascool was always amazed by hisknowledge ofmusic and better.” and every time, I’mmore motivated tomake them my film.Ihaven’t first stoppedmakingfilmssince, I amtoday,” Love said.“Itwas thereI made that and developing hisown film,Southwest. last year, Love hasbeenfreelancing inNew fromSince graduating Columbia’sfilmprogram work.” creativity hasprovento nurturing tomy critical problem solving,andGalloway’s commitment isimperativeMaziar said.“Imagination to about difficultissuesandalways seeksolutions,” families. more youth equitable forimmigrant and complicated socialissuestomake education School ofEducation,where sheistackling Harvard K acommunity fellowMaziar iscurrently atthe Dr. Barksdalewas Love’s favoriteteacher. “I “Galloway allowed metobecometheindividual “Galloway taughtmetothinkcreatively ennedy SchoolandHarvard Graduate Michelle Maziar’98 Fearlessness Brian Love ’04 Brian Love’04 Individuality Y ork ork

Why WE send OUR kids to > Galloway

Q. What about your experience as a Galloway student made you want to apply your kids to Scott Mitchell ’87 pictured here with his wife Elice, Galloway? daughter Cameron ’16 and son Ethan, 6th grade. A: There are two primary things from my experience that drove us to return to Galloway. First was the fact that Galloway treats each and every student as an individual. The differences Q. What has changed at Galloway that has in the student population were embraced with surprised you the most? no attempt to fit people back into some sort of A: Almost everything about the physical facility idealized image. One of the best examples that of the school itself has changed. Even the I’ve seen so far in my children’s experience at Gresham building has seen significant changes Galloway was the day my daughter walked up (not to mention the fact that it has a name). Most to her Middle Learning math teacher and asked surprising though is the fact that the sports teams if they could start a Middle Learning quidditch are actually competitive now (boys soccer ranked team! The teacher not only didn’t say no, she #3 in the state!?!?). & offered to help sponsor the team for her. Now, my daughter ultimately didn’t follow up on the Q. Anything your kids have done/learned at idea, but I have no doubt her teacher would have Galloway that you wished you had? stuck with her if she had. A: I’ve been envious that my son has gotten to Q & A with Second, Galloway, more than any other stage of participate in Coder’s Club and Lego robotics this Scott Mitchell ’87 my education, provided me the tools I needed to year in Middle Learning. educate and think for myself. I wanted to allow my children to have the same opportunity my Q. What’s been your favorite experience so far as parents gave me. a Galloway parent? A: That’s hard to say, but if I had to pick one it Q. Were you nervous that the spirit of Galloway was probably the morning we got to sit in on might have changed from when you were a Jimmy Carter’s presentation to the students. I student? Has it? found myself sitting there listening to President A: Sure, however, I had some involvement with Carter challenge the kids to go out and change the Alumni Council several years ago that helped the world. I told my wife later that it was a great me understand generally where the school was in example of why we’ve got kids at Galloway. The the process of institutionalizing Mr. Galloway’s experience is about so much more than what philosophies. That gave me some comfort that happens day-to-day in the classroom. those key ideals would be preserved.

[Page 31] Join us on Wednesday, February 26, 2014 at 6 p.m.

Alumni & Alumni Parents Back to Night

, SchoolMark your calendars for one of Galloway s most popular events! On Wednesday, February 26 at 6 p.m., reconnect with friends and attend a mini-class or two with your favorite teachers.

Register online at www.gallowayschool.org/backtoschool [Giving Back]

Seth Morganstern ’01 Why I >

Givelearning. These were not token philosophies. The entire school, teachers and administrators were committed to them. I love that I was able to explore extracurricular activities freely. I played basketball and baseball for a few seasons. It Seth Morganstern ’01 didn’t matter that I couldn’t dribble and run pictured here with fiancée at the same time or hit a single to save my life. Caren Schiff. When I found my interests drifting (which is a nice way of saying I was not very athletic) I joined the Theatre Company and can say proudly that I am a two-time State Champion (!!!) for one-act plays! Through all the trials and tribulations, successes and failures, heartbreaks I love The Galloway School! I joined the and joys I went through, Galloway was there for community in the 7th grade and graduated me, supporting me and guiding me. in the Class of 2001. Of all that I learned at I give annually because I want to help as Galloway, there are two lessons I hold most many kids as possible have the opportunity to dear: embrace yourself and commit to lifelong grow up in our community.

When alumni give generously, they help continue the traditions that make Galloway so special. Make a donation to Galloway by visiting www.gallowayschool.org/giving. You can even give in honor of a favorite teacher.

[Page 33] > ] 1996 2000 Amir Farokhi was recognized in October by Everett Morris is opening his own law office, Georgia Trend magazine as one of Georgia’s Morris Legal and Tax, LLC, focusing on tax and “40 Under 40.” Farokhi currently serves on estate law. Working in conjunction with financial Galloway’s Board of Trustees and is the COO of advisors, Morris will be providing all major Class Notes

[ the National College Advising Corps. aspects of financial planning.

Kathryn Morgan Stempler and her husband Justin welcomed their daughter Morgan into their family on May 9. 2001 Henry Begner currently resides in Colorado where he works as a provisionally licensed wilderness therapist for Fire Mountain programs out of Estes Park. Fire Mountain serves adolescent addictions populations. Begner conducts individual therapy and manages the wilderness program which includes planning and executing monthly, therapeutic wilderness trips.

1999 Larissa Brown White was married May 24 in Los Angeles. California to Joshua White. In attendance were Nicole Forgoston Jackson ’99 and Bryan Gabourie ’00. The newlyweds live in Los Angeles, with their new puppy Henry. photo credit: nadia d. photography Classmates celebrate at Rachel Fox Weitz’s wedding. From bottom left: Mark Boswell ’01, Alex Maiola ’01, Farley Lord Smith ’01, Elly Beerman Egli ’01, Rachel Fox Weitz ’01, John Nickerson ’01, Seth Morganstern ’01, Michael Maziar ’01 and Justin Clifford ’01.

[Page 34] [Class Notes]

2002 Lindsey Stone completed her Master’s degree Sasha Greenspan is currently working with the in Math Education from Stanford and is now Long Term Ecological Research program at the working as a math teacher in an under-served University of Georgia Marine Institute on Sapelo school in the San Francisco Bay area.

Island, Georgia. >

2006 2003 Alumni Will Godfrey ’06 and Kirven Gilbert ’08 are William Ryland married Jessica Lassere on first year medical students at Emory Medical School. September 28, in New Orleans where they met The students received their white coats at the White as college students. He currently runs a small Coat Ceremony on September 21 on Emory’s business in San Francisco, Ryland Consulting, campus. Sarah Shulman ’06 was also in attendance. that helps non-profit organizations raise funds and realize their visions. Jackson Hunt has been living in Los Angeles since 2012 working as a cinematographer for music videos and commercials. Recently, he shot seven 2004 of the 17 videos on Beyoncé Knowles’ self-titled Katie Battle s currently earning her MBA from visual album. Duke’s Fuqua School of Business in the Cross Continent MBA Program. 2007 Arthur Thompson launched an awareness project 2005 that brings the stories of Atlanta’s homeless Amanda Morelli is pleased to announce that after population to the attention of the community. teaching Spanish and English at Ben Franklin 100 Cups 100 Stories is a short video series Academy for more than three years, she has that offers homeless people a cup of coffee in moved to New York City where she is working in exchange for their words. post- production as a production coordinator.

Wright Wiggins Rouse was married to Herndon Rouse in June. [Page 35] > ] 2008 2013 Tess Gallegos is currently in grad school at Emory Joe Milholland is currently a student at Columbia University’s Rollins School of Public Health and University where he is writing for the campus working for an organization called Mental Health publication, Columbia Daily Spectator. America of Georgia. Gallegos recently worked as Class Notes

[ Race Director for “Move for Moms.”

Peter Ruiz is engaged to be married to classmate Hope Brewer ’08. 2009 Grant Parker recently moved to Redwood City, California where he has started a job as an Associate Level Designer at the video game company Crystal Dynamics. Alumni cheer on the Galloway Cross Country team at their meet at Furman University in October. From left, Carson Waln ’13, Dylan Kidder ’13, Coach 2010 Denny Beatty, Nora Wichmann ’13, Sara Cramer Galloway alumni in their uniforms for this year’s ’12 and Lisa Watkins ’11. Army – Navy Game. In photo, from L to R: Alex Mountford ’10, Jake Grant ’11, Max Goldwasser ’12 and Gus Williams ’13. Stay Social. Stay Connected.

Visit gallowayschool.org, find us on Facebook, follow us on Twitter, or add us to a circle on Google+ to keep up with the latest campus news.

2012 Mackenzie Kennedy spent nine weeks this summer in Kenya and Nairobi on an independent facebook.com/gallowayschool public health mission trip. Visit her blog at http:// @gallowayschool youtube.com/gallowayschool hopetumaini.blogspot.com/?m=1 to read about gplus.to/gallowayschool her experience. Kennedy is a student at Colby instagram.com/gallowayschool College. pinterest.com/gallowayschool

[Page 36] “Our goal is to help each of you achieve a superior education, a reasoned understanding and acceptance of yourself, and the willingness, maturity and self-discipline to manage your own learning, now and throughout your life.”

— Elliott Galloway Non-Profit Org. U.S. Postage PAID Permit No. 643 Atlanta, GA 215 W. Wieuca Road NW Atlanta, GA 30342 gallowayschool.org

This product was printed with soy-based inks and contains 10% recycled content.

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