Fall 2020, Vol
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Dear Sweet Briar alumnae and friends, I’ve been thinking a great deal lately about women’s leadership. As the president of a women’s college with a leadership core at the center of its curriculum, my reflections naturally gravitate to this theme. More specifically, I’ve been contemplating women’s leadership from a historical perspective, considering how far women have come in the last one hundred years, where we need to go, and how Sweet Briar women have been, and will continue to be, in the forefront of this advance. This fall, we’ve held a number of events to celebrate a tremendous milestone in the his- tory of women: the one-hundredth anniversary of the ratification of the 19th mendA - ment. By its passage, American women won the constitutional right to vote, even though discriminatory laws and practices of voter intimidation kept many poor women and women of color from exercising this right for decades. The path toward progress is evern smooth or easy, but we continue to ascend it while keeping our eyes fixed on the prize. In 1920, Sweet Briar’s president was Emilie Watts McVea, a staunch advocate of a woman’s right to vote. President McVea was nationally known in education circles. She elevated the rigor of Sweet Briar’s academic program and presided over the College during a tumultuous period of history. During her presidency, the United States entered World War I and the College, along with the entire world, faced a deadly influenza pan- demic. Thanks to President McVea’s leadership, the College and its community weath- ered these storms. Today, one hundred years later, the world faces the COVID-19 global pandemic. Here at Sweet Briar, our students, faculty and staff are responding to the challenge with creativity and ingenuity—from figuring out how to teach and learn while wearing masks and separated by plexiglass, to adapting beloved traditions, such as Step Singing and Founders’ Day. Beyond campus, many of our alumnae serve on the front lines of the fight against COVID-19. As health care professionals, policy makers, community orga- nizers, and more, these leaders make decisions every day to safeguard their communities. As leaders, women are also increasingly making their voices heard in the efforts to protect our world against climate change and make our way of life more ethical and sus- tainable. Sweet Briar is increasingly recognized as an innovative and ideal place to learn about sustainability because of the ways in which our curriculum takes full advantage of our campus assets. Whether you’re in the midst of our forests and fields, our lakes and streams, our historic structures, or our vineyards, apiary, or greenhouse, you’ll have plenty of opportunities to roll up your sleeves and get your hands dirty learning about sustainability at Sweet Briar. You can learn more about all these aspects of the College inside. And you can also read, in the 2019-2020 Honor Roll of Donors, the names of everyone who contributed to Sweet Briar this past year. I am so grateful for your support. Thanks to you, in the ordsw of President McVea, “The possibilities of Sweet Briar are unlimited.” Sincerely, Meredith Woo President CONTENTS MAGAZINE Fall 2020, Vol. 90, No. 2 The Future Is Green (and Pink) This magazine aims to present interesting and 2 The Sweet Briar greenhouse is open, supplying food, facilitating thought-provoking news about the College and its alumnae. Publication of the material community involvement and providing food security in the local area. does not indicate endorsement of the author’s Soon, it will begin producing revenue in addition to vegetables. viewpoint by the College. We reserve the right to edit and revise all material that we accept Fight, Grit and Love: 100 years of field hockey at Sweet Briar for publication. If you have a story idea or 4 Field hockey has a long and distinguished history at Sweet Briar and this content to submit for publication, contact the editor, Amy Ostroth, at [email protected]. year the program celebrates 100 years of excellence. Magazine Staff Making it Work Amy Ostroth, Editor 10 When COVID-19 arrived in March, we couldn’t have known the impact it Clélie Steckel, Director of the Sweet Briar Fund would have on life around the world and at Sweet Briar, but throughout SilverLining Design, Lead Design Cassie Foster Evans, Photographer the pandemic, our community of faculty, staff and students has shown remarkable resiliency. Contributors: Katie Keogh ’88, Abby May, Dana Poleski ’98, Kathleen Placidi, Sybil Slate Emilie McVea: A zeal for service 24 Sweet Briar’s second president was an impressive woman who oversaw Contact Information Office of Communications a number of crises during her nine-year tenure. She arguably set the P.O. Box 1052 standard for a “Sweet Briar Woman.” Sweet Briar, VA 24595 434-381-6262 30 Sweet Briar Alumnae Leading in the Fight Against Office of Alumnae Relations and Development COVID-19 P.O. Box 1057 Sweet Briar alumnae are known all over the world for being leaders, but Sweet Briar, VA 24595 that leadership has never been more important than now, during the 800-381-6131 COVID-19 pandemic, particularly for alumnae in health care and safety. Find Sweet Briar Online sbc.edu Alumnae Ensure Continuation of a Bum Chum Tradition 35 A group of alumnae recently helped the Bum Chums continue an important tradition: their red and white scarves. Gift from Richard C. Colton, Jr., Kicks Off the Riding 36 Program’s Second Century Parents of Alumnae The second century of riding at Sweet Briar is off to a great start due If this magazine is addressed to a daughter to the amazing generosity of Richard C. Colton, Jr., whose gift made it who no longer maintains a permanent address at your home, please email us at possible to renovate the College’s stables, which will now be named in [email protected] with her new address. honor of his mother, Howell Lykes Colton ’38. Thank you! Note: All photos without masks or social DEPARTMENTS distancing were taken prior to March 2020. 16On the 44In 101 Donor Quad Memoriam Honor Roll 40Giving 46 Class Notes Agricultural Enterprise Fundraising Initiative Raised $2,100,000 Left to raise $936,000 If you’re interested in supporting agricultural initiatives at Sweet Briar, call 434-381-6131 or visit sbc.edu/give. Bijou Barry ‘23 gathers produce in the greenhouse THE FUTURE IS GREEN (and Pink) The rolling hills between Prothro Dining Hall and the Fit- Virginia’s summer heat, plantings focused on more heat-tol- ness and Athletic Center are no longer empty. Situated be- erant plants like cucumbers, tomatoes, okra and basil. By tween the two, an embodiment of the College’s commitment August, as students returned to campus, the greenhouse to community health and academic innovation, is Sweet was quickly filling up with multiple varieties of tomatoes— Briar’s new greenhouse. The 26,000-square-foot structure is beefsteak, cherry, mountain merit, pink wonder, sakura and where students, faculty and the community can experience clementine—basil, cilantro, beets, cucumbers, carrots, okra, food sustainability first-hand and learn the ins-and-outs of lettuce, swiss chard and squash. Through fall, winter and the food economy. early spring, we will see the greenhouse’s real potential in In this first year of greenhouse operations, the College is action: extending the growing season. learning what the structure is capable of and the nuances of Lisa Powell, associate professor of environmental studies its environment as the seasons change. The first plants went and director of the Center for Human and Environmental in before Memorial Day, while some construction was still Sustainability, has big plans for the greenhouse. “There are in progress, with each bay steadily filling up throughout the four goals for the year,” she says. “One is to supply food to summer. In our efforts to work with, rather than against, Prothro for campus dining; two is to facilitate student and sbc.edu 2 Lisa Powell shows off the fruits of everyone’s labor Camryn Fitts ’24 works in the greenhouse faculty involvement; three is to support food security in projects. “Agriculture Operations has redefined my perspec- our community by supplying local food banks with fresh tive on the pedagogy of space,” says Bijou. “The ability to be produce; and four is to begin generating revenue through in an environment with so much diversity, various climates produce sales, including potential initiatives like a communi- and opportunity for growth is so endearing and exciting. ty supported agriculture veggie box subscription or campus The class itself, and being in the greenhouse, has shaped my farm market.” understanding of a living, learning and loving environment.” Multiple academic courses will take advantage of the In addition to being used by environmental science and greenhouse for educational and experiential activities begin- sustainability classes, opportunities abound for involvement ning this semester. Lisa’s new class, Agricultural Operations, across numerous fields of study. Academic classes such as is affectionately known as the greenhouse class. It utilizes entomology, financial accounting and introductory biology the vast indoor growing space throughout the fall and spring will use the greenhouse for labs and projects. After all, the semesters. Students will not only focus on how to grow veg- cross-disciplinary nature of the College’s curriculum is at etables and herbs but also learn how to develop marketing the heart of the Sweet Briar experience. plans to sell the produce. Of course, Meriwether Godsey, the College’s dining “We are excited for students to be involved in all aspects of services partner, has also been enthusiastically incorporat- operating a greenhouse.