James “Sonny” Demartini, a cuisine instructor at Clark College tends to the garden outside of the Tod and Maxine McClaskey Culinary Institute.
The culinary garden at Clark College is seeking volunteers who enjoy gardening and can volunteer even an hour a week.
On a warm July afternoon, James “Sonny” Demartini, a cuisine instructor at Clark College, spread the broad leaves of a kohlrabi plant to examine a purple turnip-looking vegetable growing at ground level to determine when it would be ready to harvest (pictured below). Pointing to yellow marigold flowers planted nearby, he explained that the flower’s strong scent repels flies, aphids, and other insects that eat the plants.
Then he tore the tip of a green leaf from a Florentino cauliflower, popped it into his mouth, chewed, and smiled.
“What flavor! That’s what I’m talking about!” he exclaimed.
Chef Demartini was instrumental in creating the culinary garden just outside the college’s Tod and Maxine McClaskey Institute. Now in its third year, the garden is prolific. During the summer, culinary students harvest herbs, vegetables, and fruit from the garden and use the produce in their cuisine and baking classes to create food for the college community. On this day, students harvested lemon verbena from the garden and added it to the panna cotta dessert served in the student-run restaurant.
In addition to kohlrabi, fennel bulb, Swiss chard, baby carrots, leeks, and a variety of edible flowers are ready to harvest. At this time of year, when the garden is prolific, Chef Demartini says the culinary garden could use more hands to help with weeding and watering.
“We could use more volunteers,” he said. “Even if someone can volunteer for an hour or two a week, that would be helpful.”
Recent cuisine graduates James and Amanda toured the Culinary Vegetable Institute and Chef’s Garden in Huron, Ohio with Chef Sonny in June 2024.
Inspired by Ohio garden
In creating Clark’s culinary garden, Chef Demartini was inspired by Chef’s Garden and its Culinary Vegetable Institute, a 300-acre family farm in Huron, Ohio. He first visited the farm 14 years ago when he was a culinary student. He and two recent Clark Cuisine graduates, James and Amanda, had the opportunity to tour the farm June 17-19. They toured enormous greenhouses growing microgreens and experimental herbs, and they enjoyed tasting the farm’s bounty. They also volunteered in the farm’s test kitchen and prepared food for the farm’s workers and for a wedding event.
Chef Demartini experienced a full-circle moment when his mentor and old friend, farmer Lee Jones, came by to say hello, wearing his trademark denim overalls and red bowtie. The Jones family represents four generations on the farm.
“It was a prescient moment for me,” said Chef Demartini. “When I was a culinary student, Farmer Lee impressed upon me the importance of ‘taking care of the soil’ and ‘eating with the season.’ My interactions with Farmer Lee shaped who I am now, as both a chef and a person. Fast forward fourteen years, and Farmer Lee is seeing the seeds that he sowed in me, with the next generation of culinarians under my wing. It was an incredible moment!”
What’s planted in Clark’s garden
Previously, the concrete planters just outside McClaskey Culinary Institute contained low-maintenance shrubs that didn’t flower or provide food for humans or insects. Three years later, this garden has created a welcoming entrance to Gaiser Hall. People stop to admire the garden.
Now the concrete planters are bursting with vegetables and fragrant herbs, including sage, lemon verbena, mint, rosemary, sorrel, lovage, parsley, and chives. Bees, butterflies, and other pollinators flit from flower to flower collecting nectar and pollen.
Edible wildflowers do double duty by attracting pollinators.
Trellises support grapevines and hops.
Fruit trees include plum, quince, fig, and five varieties of espalier apple and pear trees.
A dozen varieties of sunflowers provide edible petals and seeds for recipes.
Nasturtiums provide edible petals, garnish, and an infusion for oils and vinegars.
The seeds of Clark’s culinary garden
The culinary space at Clark College was renovated in 2017 with a grant from the Tod and Maxine McClaskey Foundation. Although blueprints included culinary gardens wrapping around three sides of the building, there was no funding for a garden.
Chef Demartini, a lifelong gardener, and Fay Shorten, a stockroom attendant in the college’s food services department, were determined that a lack of funding would not become a barrier for creating a kitchen garden for their students.
They spent about $8,000 in grant money. Galvanized stock tanks were repurposed into raised beds. Some plants and seeds were donated, but they purchased others.
Demartini, Shorten and volunteers cleared unused space outside the building and created gardens including herbs, vegetables, berries, and fruit trees.
The college’s grounds crew revamped an existing irrigation system.
Composting organic kitchen scraps: Every day the culinary classes create a mountain of food scraps—from eggshells to carrot tops. Instead of throwing them into the garbage, all organic food scraps are converted into nutrient-rich compost. Demartini converted an industrial woodchipper into a mulcher that chops food waste into rich, organic matter that immediately can be added to the soil.
Volunteers help amend the soil, plant, weed, water, and harvest—but more volunteers are needed.
Volunteer in the culinary garden
Monday through Thursday, 8 a.m. to 10 a.m.
Monday through Thursday, 1 p.m. to 3 p.m.
Contact: Chef Sonny Demartini at jdemartini@clark.edu
Photos: Clark College/Susan Parrish
Getting to Know Clark’s new VPI, Dr. William “Terry” Brown
Left to right: Vice President of Operations Sabra Sand, President Dr. Karin Edwards, and Vice President of Instruction Dr. William “Terry” Brown.
Clark College named Dr. William “Terry” Brown, a college administrator from Connecticut to serve as its Vice President of Instruction. Dr. Brown started on July 8, the first day of summer term.
Dr. Brown is new to the Vancouver area. To transport their enormous Rhodesian Ridgeback dog “Chief,” Dr. Brown and his family drove more than 3,000 miles from Northford, Connecticut during the July heat wave. Despite the long journey and cross-country move, Dr. Brown has jumped feet-first into his role, meeting with leaders across the college, meeting a visiting delegation from Joyo, Japan, and touring the college’s new Boschma Farms facility during his first week on the job.
As the senior academic officer of the college, Dr. Brown is responsible for the comprehensive academic landscape for all program development and assessment, in addition to leading a dynamic educational environment and fostering a culture of continuous improvement and innovation for the college. Dr. Brown also will serve on the college’s Executive Cabinet, a leadership team led by the college’s president, Dr. Karin Edwards.
President Edwards said, “I am excited to welcome Dr. Brown to Clark College. He brings a wealth of knowledge and experience in teaching and leadership in higher education, in addition to a demonstrated commitment to equitable student success.”
Dr. Brown will oversee the college’s 650+ faculty members and over 100 academic and workforce programs including five bachelor of applied science degrees. The areas under the guidance of the VPI encompass five academic divisions, non-credit and workforce training, Library Services, eLearning, Faculty development/Teaching and Learning Center, Adult/Basic Education/ESL and Adult Literacy, outcomes assessment, accreditation, Guided Pathways, and academic support services.
“I am absolutely thrilled to be at Clark College,” said Dr. Brown. “Education is still the lynchpin for personal growth and economic success for our students and communities, and Clark College is at the forefront of making sure that anyone in our community has the opportunity to transform their lives and fortunes.” He added, “I look forward to joining the faculty, staff, and administrators at Clark in the impactful work we do for our students and communities.”
Dr. Brown was hired after a nationwide search that included extensive interviews with a hiring committee, college leadership, and an open forum with the college community.
Dr. Brown, far left, with Jodi Shulnak and Kristen Fowler from International Programs.
Professional Experience
He has invested more than 30 years working in higher education, in both teaching and leading in colleges in Connecticut, Delaware, Tennessee, and now Washington State.
Previously, Dr. Brown was the Associate Vice President for Strategic Operations and Partnership Development at Connecticut State Community College, New Britain, Connecticut. Before that, he was the Chief Executive Officer for Gateway Community College in New Haven, Connecticut.
Dr. Brown’s career in higher education also includes administrative positions at Naugatuck Valley Community College, Waterbury, Connecticut, at Housatonic Community College, Bridgeport, Connecticut, and Nashville State Community College, Nashville, Tennessee.
Earlier, Dr. Brown was a full-time faculty member at a community college in Connecticut, and an adjunct faculty member at two colleges in Delaware and another in Connecticut.
He holds a bachelor’s degree in psychology from the University of Florida, and a master’s and doctoral degrees in clinical psychology from the University of Delaware. He finished his professional training at Yale School of Medicine, completing predoctoral fellowships at Yale-New Haven Hospital and Yale Psychiatric Institute (now Yale-New Haven Psychiatric Hospital), and a postdoctoral fellowship at the Yale Child Study Center.
A recognized higher education leader, Dr. Brown was named to the 100 Most Influential Blacks in Connecticut by the Connecticut chapter of the National Association for the Advancement of Colored People (NAACP) for 2021. He was a member of the Class of 2023-2024 cohort of American Association of State Colleges and Universities Millennium Leadership Initiative.
Q & A: Fun facts about Dr. Brown
Dr. Brown with a stuffed penguin at Boschma Farms.
Q: Tell us about your family.
A: My wife, Yulonda Brown (née Candelario), is a certified surgical technologist who is excited about all the fishing opportunities in Vancouver and the Pacific Northwest. She also is looking forward to an opportunity to visit Alaska. Our son, Zion, is a liberal arts college student with a deep interest in history, aviation, and photography, and he will be starting at Clark in the fall. Our Rhodesian Ridgeback, “Chief” enjoys long hikes, followed by a longer nap.
Q: We hear you’re an avid cook.
A: I do love to cook, particularly several regional styles of barbecue. I learn to cook anything I love to eat. I cook southern Soul Food, Southeast Asian, Italian, Creole/Cajun. Lately, I’ve taken to grinding my own meat for burgers and homemade sausages and making sourdough bread and pizza dough from scratch.
Q: What other hobbies or sports do you enjoy?
A: Hiking, SCUBA diving and snorkeling, travel. In my younger days, I was a pretty good volleyball player. I could play any position but loved being on backline defense or middle blocker.
Q: Favorite music/genre?
A: Soul and R&B from the late-80s and 90s: Boyz II Men, New Edition, Jodeci, and Dru Hill are some of my favorite artists.
Q: Music/musician on your playlist?
A: I have a huge celebrity crush on Cardi B. Her attitude and honesty are captivating!
Q: Favorite book you read recently?
A: “Martin Luther King, Jr., on Leadership: Inspiration and Wisdom for Challenging Times” by Donald T. Phillips (2000)
Q: Favorite binge-watching?
A: Between Thanksgiving and New Year’s Day every year, I binge-watch the Marvel Cinematic Universe movies from “Captain America: The First Avenger” to “Avengers: Endgame” (with “Deadpool” thrown in, just for fun!).
Q: Favorite cities to visit?
A:I always look forward to a chance to visit Washington, D.C. and New Orleans, Louisianna.
Q: What is an interesting place you visited?
A: A trip to the Hawai’i had been a dream of mine since I was a teenager, and we visited Oahu and the Big Island in June of 2021. From visiting Pearl Harbor and hiking Diamond Head, to hunting wild cattle, to seeing sea turtles on black sand beaches and being in the water with manta rays, it was the trip of a lifetime.
Q: Favorite sports teams?
A: Florida Gators, Dallas Cowboys (I met Tony Dorsett when I was 6 or 7 years old, and I have been Cowboys fan ever since).
Q: What are you looking forward to exploring in the area?
A: All the outdoor activities – hiking and fishing especially—and getting the chance to visit Portland, Seattle, and eventually, Alaska.
Q: What was a memorable sight during your cross-country drive to start your new position at Clark College?
A: Driving through the Columbia River Gorge and seeing Mount Hood rising up in the distance was quite a sight. (Editor’s note: Mount Hood is the highest point in Oregon at 11,249 feet, almost five times higher than Mount Frissell at 2,380 feet, the highest point in Connecticut.)
Q: How did your family drive across the country from Northford, Connecticut to Vancouver, Washington during a July heat wave with your enormous Rhodesian Ridgeback, Chief, riding in the backseat?
A: Slowly, over 11 days, with lots of breaks for walks! We drove an average of four to six hours per day—so not long, grueling hours driving. We stayed in dog-friendly hotels and provided ample opportunities for all of us to stretch our legs.
Q: What are you enthusiastic about at Clark College?
A: I am extremely excited about Clark College’s commitment to equity and social justice. Access to education is a civil right, and higher education is still the gateway to opportunity and success for so many members of our community. It is a privilege to be invited to serve here.
Q: How do you prefer people to connect with you?
A: I enjoy meeting people face-to-face whenever possible, but just connecting is the important thing. Anyone is welcome to stop by and say hello, but I need to explore Clark and get to know the campus, so I’m happy to visit you in your space.
Clark College’s 88th Commencement
Clark College honored its 88th graduating class at the 2024 Clark College Commencement ceremony on Thursday evening, June 20, at theRV Inn Style Resorts Amphitheater.Over 640 graduates and their guests gathered with college faculty and staff to celebrate their achievements. This auspicious ceremony honored students graduating with their bachelor’s or associate degrees, and those earning certificates, high school diplomas, and/or GED completion.
2024 Commencement Highlights
Clark College conferred a total of 1,783 degrees and certificates on the next generation of our community’s workers, leaders, and scholars. This translates to the following:
President Dr. Karin Edwards, center with some of the Dental Hygiene BAS graduates.
2024 Degrees and Certificatesconferred included the:
Bachelor of Applied Science degree;
Associate in Arts degree;
Associate in Fine Arts degree;
Associate in Science degree;
Associate in Applied Science degree;
Associate in Applied Technology degree;
Certificate of Proficiency;
Certificate of Achievement;
Certificate of Completion;
High School Diploma; and
General Educational Development (GED) Completion
Student Speaker Ziyad El Amrani gives gets the graduates hyped up at commmencement.
Speakers at the 2024 Commencement included:
Clark College President Dr. Karin Edwards
Clark College Board of Trustee President Cristhian Canseco Juarez, in both English and Spanish
Graduating Student Ziyad El Amrani, Bachelor of Applied Science in Applied Management degree
CCAHE Faculty Union President and Professor of Communication Studies Suzanne Southerland
Clark President Dr. Karin Edwards touted recent Clark successes: enrollment has increased 10%, more in-person classes are being offered, student engagement has increased, and its new campus at Boschma Farms in Ridgefield is nearing completion.
After sharing the inspiring stories of three graduating students, Dr. Edwards said, “These are just three examples of the transformational power of a community college education. Graduates, whatever path your future takes you, the return on your investment is invaluable. You believed in yourself and invested in bettering yourself. The result is that everyone benefits. You, your family, your community, and the world benefit by having your well-educated mind at work. We congratulate and applaud you for your dedication, your hard work, and your sacrifice.”
Trustee Cristhian Canseco Juarez (pictured above) followed with these words, “What an accomplishment! Through your perseverance and hard work, you did it! Congratulations!” He added, “Many of you, like me, are the first person in your family to graduate from college. Did you know that about 45% of Clark students are the first in their family to attend college? You have sacrificed to make a difference for your family and your future… Penguins Class of 2024, tonight you begin an exciting new journey. Pursue your dreams, reach toward your goals—and make the world a better place. All of Penguin Nation believes in you.”
Transformed Lives
Before the commencement ceremony, students waiting outside the amphitheater shared their stories that spoke to the transformational power of education.
Clark Libraries employees earn degrees. Amanda Brown (pictured above third from the left in white robe), Bachelor of Applied Science in Applied Management (BASAM): Brown is the program manager in Clark Libraries. She realized she would have more opportunities with a bachelor’s degree, so she worked full time while attending Clark full time and achieved her goal. Amanda stands with fellow Clark graduates Courtney Cichosz, a former Clark Libraries student employee, and current Clark Libraries employees Shay Walter and Bridgit Callaway.
Running Start students Lemman Gurre (DTA Biology & transferring to WSUV) and Aalaa Hassan (Biochemical Engineering & transferring to UW) and Nevaeh Fang (AA DTA & undecided)
A trio of Running Start studentsLemman Gurre, Aalaa Hassan, and Nevaeh Fangearned direct transfer associate degrees and are headed to University of Washington and Washington State University Vancouver to pursue bachelor’s degrees. Gurre plans to become a pharmacist; Hassan, a biomedical engineer. Fang is undecided.
Left to right: Slade Samson Griffith and Micah Turner earned DTA degrees. Griffith is first gen student adopted from Haiti-joined US Navy. Turner undecided.
Slade Samson Griffith, a first-generation college graduate who was adopted from Haiti, earned a direct transfer associate degree. He has joined the U.S. Navy and plans to continue his education after he has completed his military service.
Rachel Kreitel, (pictured above)had not completed high school, but 20 years later, she enrolled at Clark and earned her GED and then an associate degree in Nursing. She realized she wanted to pursue a career in human resources, so returned to Clark again to earn a Bachelor of Applied Science in Applied Management.
Life got in the way for Elizabeth Rivera, and she hadn’t had an opportunity to graduate from high school.She has four children, ages 6 to 18, and has worked full time at an assembly job for 16 years. Rivera wants to move into a leadership position, so she enrolled in Clark’s Transitional Studies high school plus program full time while working 12-hour shifts Friday, Saturday and Sunday—and caring for her family. Now she plans to pursue a project management position and is considering returning to Clark to earn an associate’s degree.
The following were recognized during commencement
2024 Community College Presidents’ Award in honor of Val Ogden was received by Graduate Simon Kirpa (pictured above). This annual scholarship is awarded to a Clark College graduate who is transferring to Washington State University Vancouver. The recipient must demonstrate leadership potential, a commitment to community service, and academic achievement.
Kirpa joined the U.S. Army and served as a medic in Iraq, where he demonstrated his leadership skills and his ability to put patients at ease. He chose to continue pursuing medicine after completing his military service and applied to Clark’s nursing program. He completed this challenging program while balancing being a husband and father, caring for his mother, and volunteering weekly at his church to offer free meals to those in need. Despite his responsibilities, he consistently completed high-caliber work in his classes, performed his duties with diligence, and provided excellent care in hospital settings. At WSU-Vancouver, Kirpa will study to become an Advanced Practice Nurse Practitioner and specialize in family medicine.
Thanks to the generosity of Clark College Foundation, the Presidential Scholarship taskforce selected two other recipients of a $1,000 scholarship each:
Alexandra Rose, associate of arts
Alita Sundberg
Phi Theta Kappa (PTK) Honor Society for two-year colleges selected the following graduating students for its All-Washington Academic Team, based on academic excellence and community service:
Addison Johnson, direct transfer associate degree in Bioengineering
Lisa Segretto, direct transfer associate degree in Psychology
Ethan Mahan, associate in applied technology degree in Medical Assisting; additional certification in Phlebotomy
Faculty and Staff Awards were also recognized during commencement
2024 Exceptional Faculty Award recipients:
Halina Brant-Zawadzki, Nursing
Sarah Luther, Mathematics
Sarah Blanchette, Human Services
Tanya Diaz-Kozlowski, Women’s Studies
Rebecca Engel, American Sign Language
Catherine Johnston, English as a Second Language
2024 Exceptional Classified Staff Award recipients:
Cheryl Davenport, Collections and Specialist, Library
Jennifer Lea, Program Specialist, Business department
2024 Exceptional Administrative Exempt Award recipient:
Vanessa Watkins, Director of Entry Services
2024 Lora Whitfield Social Equity Award:
Ezekial Wells, Program Specialist 3, Workforce Education Services
Congratulations, William (Tre) Sandlin, Instructional Accessibility Specialist in the Teaching and Learning Center for receiving the Spring 2024 Classified Staff Excellence Award.
A warm congratulations to the other award nominees:
Laura Borgman, Secretary Senior, Transitional Studies Division
Stephanie Hall, Secretary Senior, WPTE+ STEM Unit
Sergey Kachenkov, IT System Administration Entry, Library Services
“Tre takes the necessary time to assess the impacts of our work could have on his peers. I have the privilege of working with Tre creating accessible content. His awareness of trauma and racism and how they come into play for the content we see and deal with has made all the difference to me. For example, we were enrolled in a class about mass genocides, and one week covered mass genocides in Africa. Instead of passing that content onto me, a Black colleague, he took on that work. I could visibly see the effects it had on him. He expressed his knowledge of how racism played in mass genocides and his understanding of how that content could have affected me.”
“He serves on the art committee, and he has worked to make sure that the art being displayed is inclusive and diverse.”
“Tre works incredibly hard to make sure students have access to their learning materials so they can be successful in class and at the college regardless of their identities, experiences, or abilities. He is the fastest accessibility editor I have ever met, and he is always ready to offer support, encouragement, and expert guidance to faculty and staff who are trying to improve the accessibility of their work.”
Left to Right: Vice President of Diversity, Equity, and Inclusion Vanessa Neal with Tre Sandlin who received a completion certificate at the BUILD graduation ceremony this spring.
“Tre is so clearly committed to creating a world where all people are welcome and treated with respect and dignity. Tre has contributed greatly to checking the Braille signage at both the main campus and CTC as part of his work with the universal design committee. Tre just recently finished his year as part of the BUILD program and is continuing to work with his project partners. Honestly, Tre’s contributions to the college cannot be emphasized enough in terms of his work ethic, his sustained efforts to improve accessibility, and his support of students and colleagues. Tre is always striving to learn more and do better to create a more inclusive and caring workplace for all of us.”
About the Classified Staff Awards
Established in 2005, the Classified Staff Excellence Award recognizes classified staff who have demonstrated exemplary work performance, a positive and cooperative spirit, special achievements, or contributions to the college community, and supports individual and organizational diversity and inclusion. Through the support of the Clark College Foundation, the recipient will receive a $400 cash award.
Nominees must be a current classified employee who has been in their current position for more than six months. Award recipients will not be eligible for another award for three years. Visit the Clark College Employee Recognition page to learn more about this award and other ways to acknowledge the value and dedication of our staff and faculty.
Left to right: Clark College President Dr. Karin Edwards, Bruce Elgort, Heidi Fay, Mackenzie Loyet, and Clark College Trustee Suzanne Donaldson.
Four newly tenured faculty members were honored at the 2024 tenure reception on May 28 in PUB (Penguin Union Building) 161. Clark’s Board of Trustees, President Dr. Karin Edwards, faculty, staff, and families gathered to celebrate the achievement of the recently tenured faculty.
During her welcome message, Dr. Edwards said, “Some have described the tenure process as a three-year professional development plan. It’s an intense process and a journey for all of you. Congratulations on your achievement.”
The following faculty members were honored:
Bruce Elgort, Computer Technology
Left to right: Computer Technology Professor Dr. William Baker, Gayle Elgort, Professor Bruce Elgort, Network Technology Professor Dwight Hughes, Dean of WPTE and STEM Theo Koupelis, and Computer Technology Professor Adam Colman.
Dean of WPTE and STEM Dr. Theo Koupelis presented Professor Bruce Elgort with his certificate.
Feedback from Professor Elgort’s students:
“You can tell he has real passion for the field and for teaching students.”
“He keeps the class engaged and he is very responsive to our needs. He is respectful, providing clear instructions and pathways to success.”
“Bruce connects with each student individually… He remembers every student by name and makes sure to address each one during the lesson. I never feel alone in his classes. He always checks if everyone is keeping up with his speed (which can be challenging at times, to be honest). Rest assured; you won’t fall asleep in his lessons!”
“Throughout my time studying at Clark College, I have not encountered a more engaging teaching style.”
“He is amazing when it comes to technology and people… He continues to help and support many of his students even after they graduate.”
Heidi Fay, Pharmacy Technician
Dean of Business and Health Sciences Dr. Scot Headley with Professor Heidi Fay, Pharmacy Tech.
Dean of Business and Health Sciences Dr. Scot Headley presented Professor Heidi Fay with her certificate.
Dr. Headley said, “Heidi is caring, competent, and committed. She has exceptional technical skills, teaching skills, and administrative skills. She maintains good relationships with our external partners, who provide our students with externships, and later, jobs.”
Feedback from Professor Fay’s students:
“Heidi provides detailed feedback on your work and how you are achieving course outcomes. She answers all questions and makes certain that all her students fully understand before moving on.”
“You can tell that Heidi wants all her students to succeed. She makes certain that her students have a full understanding of the coursework and know about available resources.”
“Heidi made it possible to understand the material well and to practice doing the work in order to be able to make a career.”
Mackenzie Loyet, Biology
Left to right: Mackenzie Loyet with fellow Biology Professor Dr. Catherine Crosby.
Dean of WPTE and STEM Dr. Theo Koupelis presented Mackenzie Loyet with her certificate.
He read comments from her colleagues, including: “Mac is an excellent instructor. She’s positive, well-organized, patient, knowledgeable, communicative, energetic, kind, caring, respectful, and very supportive of her students, who love having her as their Human Anatomy and Physiology professor, as evidenced by the glowing comments on her student evaluations.”
Feedback from Professor Loyet’s students:
“She has amazing knowledge of the content and can seamlessly explain anything you need to know. She teaches in a way that is easy to understand. Easily the best professor I’ve had at Clark.”
“She ensures her students comprehend the complex material. Her knowledge and expertise in the subject matter are evident, allowing her to effectively convey information and answer questions with clarity. What sets Professor Loyet apart is her ability to create
an engaging, enjoyable learning environment. She utilizes various teaching strategies, incorporating interactive activities, visual aids, and real-life examples to enhance understanding and retention. This approach fosters a deeper comprehension of the subject matter and keeps the class motivated and eager to learn. Professor Loyet’s approachability, teaching methods, and commitment to student success make her the best teacher I have encountered during my time at Clark.”
Heather Reynolds, Nursing
Dean of Business and Health Sciences Dr. Scot Headley presented Professor Heather Reynolds with her certificate. Associate Dean of Health Sciences Jennifer Obbard accepted the certificate on Heather’s behalf.
She said, “Heather is an exemplary faculty. She speaks up, has vision, and contributes to the department and students in so many ways that make a difference. She is a leader among faculty in the department who brings ideas that lead with equity and inclusion… Heather’s students express that she creates a safe environment, leans into challenging conversations, and supports students to deepen their learning. Heather conveys passion for teaching and genuine care for students and their success.”
Feedback from Professor Reynolds’ students:
“Professor Reynolds has been the best teacher I have experienced. She is thoughtful, funny, receptive, and shows vulnerability which provides an enriched learning environment. She makes you feel heard. She’s a good one!”
“She inspired and empowered me. I loved the personal, detailed feedback she gave for each assignment. She is thoughtful and kind with her approach.”
Learn more
Read an earlier story about Professor Elgort’s tenure here.
Read an earlier story about the tenure of professors Fay, Loyet, and Reynolds here.
Winter 2024 Classified Staff Excellence Award
Congratulations to Lucy Mackintosh, Library and Archives Paraprofessional, Access Services. Lucy is the recipient of the Winter 2024 Classified Staff Excellence Award.
Excerpts from Lucy’s nomination:
“Lucy is dedicated to making our college a more diverse and inclusive place. She is currently in the B.U.I.L.D. (Broadening Understanding, Intercultural Leadership and Development) program, and she is bringing those ideas into her job as a library technician and student employee supervisor. Lucy leads discussions and reflections on inequality in libraries as part of a training program for our student employees. She also applies these ideas in her everyday work. Lucy advocates for fair policies and decision making in Access Services. Her passion for diversity and inclusion is making a real impact in how we actually do things here.”
“Lucy’s contributions to the college community are most evident in her role as the supervisor of the library’s work study student employees. Lucy exemplifies a level of dedication and compassion that significantly enhances the experience for our students. Her leadership in fostering a positive and inclusive environment for our student employees is truly commendable. Lucy’s exceptional coaching skills shine through as she demonstrates a keen understanding of each student’s unique strengths and challenges. She not only motivates them to perform at their best but also ensures they feel valued and supported in their roles. Lucy’s empathetic approach creates a space where our student employees are comfortable being themselves, fostering a sense of belonging within the college community. She is an invaluable asset to the library and our institution.”
A student employee who is supervised by Lucy wrote: “Lucy is the star of the workplace when it comes to work spirit. Always offering to lend a hand whenever possible, even though inconvenient, and with a smile on her face, Lucy’s consistently positive spirit is inspiring. Always encouraging us student-workers to achieve high proficiency in our tasks by keeping us accountable with training, she still never forgets to be personable. The difference between her and other bosses that I have had is that she has always made me
feel like a human. I’m not just another worker-bee for her, zooming across the library with endless book shelving. I can remember multiple occasions during training where she would take time out of her busy schedule to just check in to see if I had any questions or feelings. She strives in her position of managing all student employees at the Cannell Library because she takes the energy to get to know us as people.”
We would also like to acknowledge the contributions of the other nominees:
Jami Crawford, IT Customer Support, IT Services
Adrianne Langit, IT Customer Service Technician, IT Services
Karina Sanchez, Program Specialist 3, Financial Aid
DJ Scates, Tenure Support Supervisor, Office of Instruction
Jessica Wehrman, Program Specialist 2, Enrollment Services
About the Classified Staff Awards
Established in 2005, the Classified Staff Excellence Award recognizes classified staff who have demonstrated exemplary work performance, a positive and cooperative spirit, special achievements, or contributions to the college community, and supports individual and organizational diversity and inclusion. Through the support of the Clark College Foundation, the recipient will receive a $400 cash award.
Nominees must be a current classified employee who has been in their current position for more than six months. Award recipients will not be eligible for another award for three years. Visit the Clark College Employee Recognition page to learn more about this award and other ways to acknowledge the value and dedication of our staff and faculty.
A history of Classified Award recipients
2023: Manda Levie (winter), Cheryl Davenport (spring), Heather King (summer), Andra Spencer (fall)
2022: Chris Chaffin (winter), Svitlana Havrylyuk (spring), Christopher Layfield (summer), Papel Popov (fall)
2021: Jennifer Shadley (winter), Damon Grady (spring), Jordan De Van (summer), Denise Rotellini (fall)
2020: Jennifer Stone (winter), Silvia Marinova (spring), Connor Cantrell (summer), Pedro Hernandez (fall)
2019: Sarah Seyller (winter), Amanda Brown (spring), Heather Adams (summer), Bryton Williams (fall)
2018: Eben Ayers (winter), Shelly Williams (spring), Sherry Smith (summer), Ian Beckett (fall)
2017: David Sims (winter), Aleksandr Anisimov (spring), Rebecca (Becky) Udwary (summer), Jessica Beach (fall)
2016: Judy Healy (spring), Joanne Emel (summer), Carmen Roman (fall)
2008: Vicki Presley (winter), Francisco Ramos-Medrano (spring), Susan Muir (summer), Amy Waite (fall)
2007: Susan Harding (winter), Mark Owsley (spring), Samantha Lelo (summer), Paul Caggianese (fall)
2006: Nell Gladson (winter), Joy Horning (spring), Lynn Schinzing (summer), Ann Hansen (fall)
2005: Lucy Shao (fall)
Healthy Penguin Nation
The Healthy Penguin Nation wellness program conducted by human resources and the college well-being team has been awarded the Zo8 Award for 2024 by the Washington State Health Care Authority. The award is given to employers who promote wellness to support employees and their families by sharing resources and conducting wellness initiatives focusing on enhancing health, reducing health and injury risks, and improving overall health and well-being.
This is the second time Clark College has received the wellness award. The college last won a Zo8 award in 2016.
Each year, Washington Wellness honors organizations with the Zo8 award for their achievements in building, growing, and maintaining an effective health program. Organizations are invited to apply to highlight their institution’s wellness program and initiatives throughout the year to Washington Wellness.
Clark College received the Zo8 award by promoting health and well-being through the College’s Healthy Penguin Nation program to the college community through newsletters, events, discounts, presentations, fairs, campus emails, promoting programs such as the Employee Assistance Program (EAP), and SmartHealth, a Washington Wellness program for eligible PEBB (Public Employees Benefits Board) employees, which offers employees an annual $125 wellness incentive.
About Clark’s Healthy Penguin Nation wellness program
The Healthy Penguin Nation program is a college-wide initiative to create a culture of well-being in support of the state of Washington’s initiative to promote healthy lifestyle practices in the workplace.
We aim to engage, educate, and empower the Clark College Community in healthy behaviors by developing, implementing, and supporting various wellness activities based on solid research and best practices. As the Wellness Team, we encourage the Clark College Community to thoughtfully consider their relationship to health and prioritize well-being for each other.
We do this by adhering to a holistic model of well-being that focuses on the whole person—offering a wide range of resources that support employees on their wellness journeys in Eight Dimensions that influence overall well-being.
Each year, Washington Wellness recognizes organizations with our Zo8 Award for their achievement in building, growing, and sustaining an effective wellness program. A wellness program aims to help employees and their family members be their best through positive behavior changes. These changes focus on enhancing well-being, reducing health and injury risks, and improving overall health. Washington Wellness encourages organizations to use the SmartHealth Workplace Wellness Roadmap. It is an eight-step process based on industry-preferred practices to help build the infrastructure for a sustainable wellness program. The roadmap can help organizations plan for and target key areas for success. The Zo8 award represents the organization’s commitment to its employees’ well-being.
To learn more about the Zo8 award visit the Washington State Healthcare Authority website.
What do Zo8 award winners receive? Washington Wellness celebrates Zo8 award winners during an annual recognition ceremony. Winning organizations receive a physical award, certificates for contributing members, and a logo to use in publications, signature lines, and websites to recognize their achievements.
About the Zo8 logo
Name Zo: In Greek, it means “live.”
Number 8: The eight steps in our wellness program project plan guide.
Logo shape: Flower of Life pattern is known to inspire.
Colors: Based on the four elements that support life (air, earth, water, and fire)
Eight Dimensions of Well-being
Physical
Emotional
Occupational
Environmental
Intellectual
Spiritual
Financial
Social
Students of Color Luncheon
Chef Earl Frederick has cooked elegant meals for discriminating diners—from a former president to Club Med movers and shakers.
But the Clark Cuisine instructor’s roots started with humble, downhome cooking. As a boy, he learned to cook alongside his grandmother, Susie Lovely Lewis in her kitchen in small town Ellenville in upstate New York.
Chef Earl shared his story—and his delicious food—with Clark students, faculty, and staff at the Winter Student of Color Luncheon on February 6. The free event is presented each term by Clark’s Office of Diversity, Equity and Inclusion and Multicultural Student Affairs. It provides opportunities for students to be encouraged by inspiring stories, meet faculty and new friends, consider different career paths, and identify community resources and potential mentors.
Chef Earl designed the luncheon menu to represent Black History Month—with a nod to his beloved grandmother and her specialties: fried chicken, collard greens, cornbread, and red velvet cupcakes. To that, he added some of his favorites, including pork loin and Jambalaya with Cajun sausage.
The delicious meal was prepared by Clark’s Cuisine students under the watchful eye of Chef Earl, who emphasizes cooking from scratch with no shortcuts. His students smoked pork loin and made Cajun sausage.
Cooking with grandmother
While appreciative Clark diners savored the meal, Chef Earl shared family photos and told his story. A child of separated parents, he divided his time between the big city of Yonkers, New York, and small-town Ellenville. Family is important to Chef Earl. His grandmother had 13 siblings, so he was surrounded by aunts, uncles, and cousins.
One uncle got him interested in sports, encouraged him to play basketball, and got him to consider college. Another uncle modeled growing your own food and being sustainable.
Because his father was a preacher, he says he grew up in the church. “I’m a preacher’s kid,” he said. “Church wasn’t just Sunday for me. It was every day—and all day on Sunday.”
In the church kitchen, he helped his grandmother prepare meals for the congregation.
He said, “At one point, I realized I was the only boy helping in the kitchen.”
But he didn’t care. He liked to cook. And he was good at it.
He shared an old photo of the church choir of his youth. He said, “All of those people never made it past sixth grade. On her deathbed, my grandmother told me to get an education. No one could take it away from me.”
He did follow his grandmother’s advice to get an education, but his educational journey included bumps in the road and detours.
Navigating rough patches
When he was in high school, like many teens, he made some choices that did not please his family, particularly his beloved grandmother. Eventually, he was missing so many credits that he would not be able to graduate with his class.
He was introduced to the local alternative school and told: “Either you don’t graduate, or you go here.”
So, he enrolled in Ulster BOCES (Board of Cooperative Educational Services) Career & Technical Center. One of the selling points was its culinary program.
“This place saved my life,” Chef Earl said.
Chef Earl holds a baking and pastry diploma from Oregon Culinary Institute, a certificate in hospitality administration from University of Hawaii at Manoa, an associate degree in culinary arts from Johnson & Wales University, and a bachelor’s degree in business administration from Warner Pacific University. He also is a certified American Culinary Federation executive chef.
After graduating from Johnson & Wales University at age 19, his first job was working in the kitchens at Walt Disney World. Throughout his career, Chef Earl has worked in kitchens in Intel, Club Med, and Nike, and taught culinary skills to Job Corps students and The Portland Kitchen, an after-school culinary and job skills program.
Paying it forward
Chef Earl has volunteered his expertise to many nonprofits focused on food, including serving on the board of directors for Vancouver Farmers Market.
In 2017, Chef Earl returned to the alternative school where he entered the pathway to become Chef Earl. He visited the culinary arts classroom, shared his expertise, and led a food preparation demonstration. It was a full-circle experience for him. He advised students to never destroy relationships they could benefit from later. Read about his visit here.
In 2022 he was named a NextLevel Postsecondary CTE Leadership Fellow through the Association for Career and Technical Education.
Chef Earl has been teaching Cuisine students at Clark College since 2016. What he enjoys the most about teaching at Clark is “engaging with the students. I also enjoy when they come back and visit and tell me how successful they are!”
His grandmother would be proud of his achievements.
Most memorable meal
Although he has prepared countless delicious meals, one of the most memorable was when he was a chef at Club Med Crested Butte, a ski resort in Colorado.
“I had the opportunity to cook for former President Jimmy Carter, then with the Carter Foundation. I made Duck à l’Orange, a classic French dish,” he said. “I still remember that day. Jimmy Carter told me it was the best he’d ever tasted!”
Chef Earl’s words of wisdom
“Food is my life. Bringing people together. Breaking bread together. Community.”
“When I was young, I went through a time when I was getting into trouble. My grandmother said, ‘You represent my name. Don’t put any bad ju-ju out there with my name.’”
“On her deathbed, my grandmother told me to get an education. No one can take that away from you.”
“I’m a preacher’s kid. Church wasn’t just on Sunday for me.”
“There’s nothing you can do about the past, but you can change the future.”
“Never burn bridges because you never know if you need to cross them again.”
“Don’t just talk about it. Be about it.”
Advice to students
“Building relationships is important. You never know how that person can help you in the future.”
“Be persistent. I applied for more than 150 scholarships in the days before the internet. I applied for many scholarships where I thought I wouldn’t have a chance to get it—but I got it because I was the only student who applied. I got 53 scholarships. I applied for this teaching job at Clark College three times before I was hired. Don’t give up.”
Fun Facts about Chef Earl
He writes and performs spoken word poetry
Favorite spoken-word poet: Earl Simmons aka DMX
Favorite dish to make: Jamaican curried oxtail with rice and peas
Favorite food to eat: New York pizza or fresh pasta
NOTE THIS EVENT WAS POSTPONED DUE TO WEATHER. Check back for more information about a new date and time.
This year Clark College’s annual event honoring the legacy of Dr. Martin Luther King Jr. is a presentation by and conversation with Heather McGhee, The New York Times bestselling author of The Sum of Us: What Racism Costs Everyone and How We Can Prosper Together.
All faculty, staff, and students are invited: The New York Times bestselling author Heather McGhee will be the keynote speaker during Clark College’s annual Martin Luther King, Jr. event from 3 to 4:30 p.m. on Wednesday, Jan. 17 in Gaiser Student Center. The event is presented to the college community by the office of the president and funded by Clark College Foundation. The book is available for purchase at the Clark College Bookstore for $16.50.
About Heather McGhee
McGhee designs and promotes solutions to inequality in America. During her career in public policy, she has crafted legislation, testified before Congress, and helped shape presidential campaign platforms including the idea of debt-free college. McGhee holds a Bachelor of Arts in American Studies from Yale University and a J.D. from the University of California at Berkeley School of Law. She chairs the board of Color of Change, the nation’s largest online racial justice organization.
About the book The Sum of Us:
Spent 10 weeks on The New York Times bestsellers list
Adapted into a podcast produced by Barack and Michelle Obamas’ production company
Heather McGhee’s specialty is the American economy—and the mystery of why it so often fails the American public. From the 2008 financial crisis to rising student debt to collapsing public infrastructure, she found a common root problem: racism, but not just in the most obvious indignities for people of color. Racism has costs for white people, too. It is the common denominator of our most vexing public problems, the core dysfunction of our democracy, and constitutive of the spiritual and moral crisis that grips us all. Learn more about McGhee’s book here.
Media reviews
“The book that should change how progressives talk about race.” — The New York Times
“Required reading to move the country forward.” — The Chicago Tribune
The book’s Clark College connection:
McGhee’s book tells the story of Clark College employee Susan Parrish (writer in Communications and Marketing) on pages 95 and 96.
Here’s what Susan says: “In The Sum of Us, author Heather McGhee shares my story of “cascading loss and downward mobility” in the aftermath of the Great Recession. In a short period, I got divorced, was laid off from my job, had to sell my house at the lowest point in the housing market, claimed unemployment for the first time in my life and had to reinvent my career—and my entire life.”
The Inaugural True Voice Award
photo: Greg Parkinson
Professor Katherine Goforth, who teaches voice lessons at Clark College, has been named the inaugural recipient of The Washington National Opera’s True Voice Award for transgender and nonbinary singers. Goforth will perform at the Kennedy Center’s Millennium Stage in Washington, D.C. in May 2024.
A talented, celebrated opera singer, Goforth has performed in several countries and in several languages. For years, Goforth had been singing tenor in male roles, but it was a struggle to identify with the male characters.
While an undergraduate at St. Olaf College, a private Lutheran college in Minnesota, Goforth reached self-realization that she was queer and that this included her gender identity.
However, Goforth was unsure how to move forward in an authentic way. From where she stood at the time, transgender and other gender-diverse people did not get to participate in the world of classical music or opera. She had so many questions: How could she continue pursuing her dream of singing classical music and opera? Would she ever be offered roles again if she presented as a woman?
Eventually, Goforth told a small number of people she trusted. But she continued presenting male, using her birth name, and singing male roles, even though it did not feel authentic.
A decade passed before Goforth started to live her life authentically. She came out publicly as a woman January 2020, shortly before the pandemic lockdown.
Her Beginning
Goforth grew up in Vancouver in a home where “music wasn’t art—it was a part of everyday life. Part of my family’s life,” she said.
Encouraged by her parents, especially her musician father, Goforth began singing before she could remember and she first performed at 3 years old. She loved singing and she enjoyed performing, whether hymns at church or in a variety of choirs.
She explained: “I got serious about singing because I liked the positive attention I received from adults, especially from people outside of my family. Participating in music was how I navigated social situations, how I made friends, how I felt like I was worth something.”
At 14, when Goforth was a student at Vancouver School of Arts and Academics (VSAA), she started taking private voice lessons at her choir teacher’s recommendation.
“VSAA gave me the space to develop my own creative voice,” Goforth said. “We did tons of concerts and performances, but the projects that we designed ourselves are what most sticks with me, and the teachers who taught me to think critically and creatively.”
She said, “As I work to make spaces where we can deconstruct white supremacy and patriarchal domination, where all artists can show up authentically, I’ve found myself using those creative skills – creating opportunities where I can thrive, where others can thrive.”
At VSAA, she participated in vocal music, theater, and she played the clarinet. She also co-created a mural and wrote an opera for her senior capstone project. She graduated from VSAA and went to college to focus on singing. She received her bachelor’s degree from St. Olaf College, Minn., and her master’s degree from The Julliard School, N.Y.
Since then, Goforth has performed around the U.S. and in Germany, France, and the United Kingdom. She has performed in French, German, Italian, Mandarin, Russian, and Polish.
Goforth has excelled at thriving—despite the barriers.
Her Accomplishments
In the Pacific Northwest, Goforth has performed with Portland Opera, Bozeman Symphony, Walla Walla Symphony, Vancouver Symphony Orchestra, Opera Bend, Harmonia Seattle, Opera Theater Oregon, Sound Salon, Artists Repertory Theatre, Fuse Theatre Ensemble, Pink Martini and more.
She was a member of the International Opera Studio of Opera Köln. She attended the Franz Schubert Institut in Austria, Britten-Pears Young Artist Programme in England, Heidelberger Frühling Liedakademie in Germany, Georg Solti Accademia in Italy, and the Boston Wagner Institute in the U.S.
Goforth received the Career Advancement Award and was a featured speaker and performer at the Dallas Symphony Orchestra’s fourth Women in Classical Music Symposium, 2022.
Outside of opera, she played the role of Rebbetzin Tzurris in a reading of Dan Kitrosser’s “Why This Night?” for Artists Repertory Theatre Mercury Festival and played Emily Webb in Thornton Wilder’s “Our Town” for Fuse Theatre Ensemble, both in Portland.
Most recently, she appeared in Philip Venables and Ted Huffman’s The F****ts and Their Friends Between Revolutions that premiered Summer 2023 at Manchester International Festival, Festival d’Aix-en-Provence, and Bregenzer Festspiele, some of the biggest arts and opera festivals in the world.
Goforth advocates for the self-determination of trans and nontrans people. A member of the Trans Opera Alliance, she has lectured for Renegade Opera, published an essay in Opera Canada Magazine, was quoted in Opera America Magazine, and been a guest speaker for Boston Conservatory and the League of American Orchestras, among others.
In the years since Goforth the undergraduate student realized her authentic self, she says there are more transgender opera singers now.
“More people had the courage to come out during/after the pandemic lockdown, but they aren’t necessarily working in the industry yet,” Goforth said. “Now I’m working on coalition building. We aren’t organized enough to change the industry yet.”
photo courtesy of Katherine Goforth
We met up with Professor Goforth during Fall term finals week. She made time in her schedule to sit down with us in Penguin Union Building to talk about her journey, her passion for singing opera, and her values she shares with her students.
Q & A with Katherine Goforth
Q: What was it about opera drew you in and made you say, “Yes, I will sing opera!”
KG: Because I was good at it. I wish that my answer was more about how much I loved it. I was definitely obsessed, especially at first, but I got a lot of privileges when I started winning singing competitions. I didn’t learn to love classical music until much later, when I was in my early twenties.
Q: In your biggest and bravest dreams, did you ever imagine you’d be singing at the Kennedy Center?
KG: Always. Not necessarily the Kennedy Center, but I always imagined that I’d be on the biggest stages. That was what made singing feel valuable to me. That’s also what made it hard to come out. What if I lost access to these big stages, the reason I’d been pursuing music in the first place? Who am I without the privileges that music has given me? Those were really important questions for me to ask myself and working (continuing to work) on my answers to them has finally helped me grow.
Q: What was your reaction to receiving this award—and being the first recipient?
KG: It’s very difficult to be the first person to do something. There are opportunities, but there are also limitations. It’s felt important to push for the True Voice Award to be as expansive as possible, so that the next winner doesn’t have to be anything like me, so that they can push on the award to make space for them. It’s felt like a huge opportunity, because representation can be validating, but it can also be a way of limiting, of saying, this is the one acceptable way to be this kind of marginalized person. Especially as a white trans person, it’s important to me to push back on that. To say, I’m not the definition of what it means to be trans, I’m one of many.” Q: How long will you be at Kennedy Center? What are your criteria/thought process for choosing the pieces you will perform at The Kennedy Center?
I’ll be in residence at the Kennedy Center for a week, and I want my performance to lay a foundation that is going to be broadening instead of narrowing. We have a narrative in the opera field that when trans women participate, they sing male parts and present as male onstage. I want people to know that there’s no such thing as one kind of trans woman, and we’re not all okay with playing male roles, so I want to present a variety of other images. Definitely female roles, but maybe a male role in female presentation. Some songs that don’t require the singer to have any particular gender identity.”
When I was at Juilliard, Melissa Harris-Perry came to give a talk for Martin Luther King Day. She talked about the “I Have a Dream” speech and told us that one reason King spoke at the Lincoln Memorial was because of Marian Anderson’s performance at the same place in 1939. Anderson sang at the Lincoln Memorial because the Daughters of the American Revolution would only allow white artists to perform at D.C.’s Constitution Hall, where Howard University wanted to host her concert. I will never forget the way Professor Harris-Perry described Marian Anderson as “preparing the Lincoln Memorial as a site of resistance.” I may only be able to resist in tiny ways, but my dream for my performance at the Kennedy Center is that it might prepare the True Voice Award as a place of resistance against all that is imperialist, white supremacist, capitalist, patriarchal in our lives.
Q: In the last year, you decided you will no longer perform male roles. You said you came to this conclusion after having the opportunity to play female roles, including Emily Webb in “Our Town.” How did you come to this decision? How did playing female roles resonate with you?
KG: When I came out, I expected to keep playing male roles. That was the space that existed for trans women in opera. But when I had my first chance to play a male role with a major company after coming out, it was a painful experience. And then I had my first chance to play a female role, and it was so easy. I could relate to the character, I could react intuitively to my scene partners and my emotions, and for once, no one told me that I looked or sounded wrong. And in 2022, it became increasingly clear to me that I couldn’t continue to have parts of myself stuck in the pre-coming out and parts in the post-coming out. I would need to step forward with every part of myself, and I would have to leave behind the things that were holding me back, or I was never going to be able to move forward.
Q: What is your essential message—as an opera singer and as a voice teacher?
KG: First, the question: When we have a stage, what do we do with it? And when I say that, it comes with the understanding that every action, every conversation is a platform as much as any concert program. That we can act consciously or unconsciously just like we can choose the song we want to sing both consciously and unconsciously. That our choices in music and in life can be made in or out of alignment with our values.
And also, that we always have the power to think for ourselves. It’s like when bell hooks discusses the book, Powers of the Weak in Feminist Theory: From Margin to Center: we have the power to disbelieve what others tell us about ourselves, and to believe our own stories. We have the power to think critically, and to develop our critical thinking skills. We have the power to listen to our bodies and to act on that information.
Q: What are the values behind your career and your teaching?
KG: I’m always reading Black feminist and liberation theory and try to choose actions that are in alignment with what I’ve learned. For me, there’s no point in living if your life isn’t yours, and I found that my life wasn’t mine when I didn’t come out, when I don’t tell my truth. I think about when Audre Lorde’s daughter said, “Tell them about you’re never really a whole person if you remain silent,” and Lorde wrote, “the machine will try to grind you into dust anyway, whether or not we speak. We can sit in our corners mute forever while our sisters and ourselves are wasted, while our children are distorted and destroyed, while our earth is poisoned; we can sit in our safe corners mute as bottles, and we will still be no less afraid.” I think about this quote because that has been my experience. That reminds me of what it felt like to be closeted.
So, I’m always hoping that I can connect my teaching to my real life, and to my students’ real lives. Maybe they don’t realize it now, but they’ll realize it in ten years. I’ve had that experience, where I only realized what I learned in retrospect. And maybe they’ll never realize that I had a positive impact on their
thinking, and that’s good too, because what’s important is that the impact happens, and they think for themselves, and live a life that they feel is worth living. And even if I have a negative impact on an individual, maybe they learn what they don’t want, and how to be in a better situation in the future, or they learn to walk away from a situation that doesn’t work for them. Because my negative experiences can be important to my learning as well, and I have struggled to walk away from detrimental situations, and helping a student learn to do that might be the most important thing they learn at all.
Q: How do you instill the love of singing in your students? Is this different from how you were taught?
KG: This is a very complex question. To begin, I don’t think I was taught to love in any facet of my life. I hope that wouldn’t be hard for anyone who has been part of my life to hear, and I’m sorry if it is, but I don’t think love was part of the majority of my life.
To talk about love, we have to start by defining what we’re talking about. I find that, over and over, when I talk about love with another person, it means something different to each of us. bell hooks had two main definitions of love: that it is “a combination of six things: care, commitment, knowledge, responsibility, respect and trust,” and, quoting M. Scott Peck, that it is “the will to nurture our own and another’s spiritual growth.” When we look at love like this, it might not apply as directly to singing.
In addition, we have to talk about what we mean by the word “singing.” If you had asked me at 18 whether I loved singing, I would have said yes. But what I would have meant was that I was addicted to how good it felt to be onstage, to be applauded, to feel superior to others, to feel a sense of self-worth through my accomplishments.
So, I would say that I hope I’m teaching my students not to get addicted to adulation, and instead to develop a personal relationship with singing. To me, singing isn’t something that we do on a stage. It’s something that’s done in private, alone, day in and day out, when it’s easy, when it’s not. It’s connected to forming a relationship with one’s own body: how do I feel today, how does my voice feel, can I understand why I’m feeling those things, what do I like, what do I not like, what do I want to change, what changes can be immediate and what changes will take time? It’s not only how I feel in this moment, but it’s connecting what I experienced today to what I experienced a week ago, next week, etc.
Q: What’s next for you (not including Kennedy Center)?
KG: I’m going to Boston in March to give a recital for the Boston Wagner Society, returning to Opera Bend to do a production of La traviata where we’ll adapt a tenor role into some kind of female and/or trans presentation, Beethoven’s 9th Symphony with Vancouver Symphony in June, and work on creative projects. And hopefully some other projects that I can’t announce quite yet!
