Clark College celebrated Juneteenth on June 6 by gathering during lunchtime for soul food, experiencing a poetry reading by Sylvia Welch, and celebrating community. The event was organized and sponsored by the college’s Office of Diversity, Equity & Inclusion (ODEI) and culinary programs. Clark College will participate in the Juneteenth Freedom Celebration on June 15 at Esther Short Park and all are encouraged to come out to honor Juneteenth and celebrate our shared journey towards freedom and equality.

ODEI intentionally scheduled this event early in June to ensure it doesn’t conflict with other community celebrations, demonstrating our utmost respect for all commemorations happening around us.

Soulful flavors: Chef Earl Frederick and his team of students and instructors prepared a delectable feast of soul food, provided at no charge to our students, faculty, staff, and community partners. People headed to the line in Culinary to be served, and then made their way to the Gaiser Student Center for the main event.

What is Juneteenth?

From its Galveston, Texas origin, Juneteenth is a federal and a state holiday to commemorate the emancipation of enslaved people in the U.S. Celebrations take place across the U.S. and beyond with focus on community and family gatherings, reflection, cuisine, and continued solidarity toward social justice.

Juneteenth (“June” plus “nineteenth”) is a federal holiday observed each year on June 19. Juneteenth was first celebrated in Texas, where on June 19, 1865, after the Civil War, enslaved people were declared free under the terms of the earlier Emancipation Proclamation in 1862. President Joe Biden signed the legislation that made Juneteenth a federal holiday in June 2021, making it the 11th official federal holiday. Since 2022, Juneteenth also has been recognized as a state holiday.

Reading from Poet Sylvia Welch

Local poet Sylvia Welch read selected poems from her book, “This, That, and the Other: As I Age into Understanding,” which was published in 2023. The poems included in this collection are diverse in style and nature, evoking decidedly different emotions taking us through different pathways and doors from different times in our lives, moving us along in our thinking and becoming.

Vanessa Neal added, “We were excited that Sylvia Welch provided an inspiring poetry reading. Through her powerful voice, Sylvia connected us all to the depths of her work and how her experiences connect to Juneteenth and its relevance today.”

Welch began writing poetry at the age of 73 and published her first book at 75 and is working on her next poetry book. Sylvia grew up in the 50s, during a time of obvious racial inequities and attended college in the middle 60s when racial, social, and political injustices were prevalent, and the times were only slightly better for most African Americans.

Welch said those times produced lessons and experiences that have led to emotions, feelings, and actions that have helped her age into understanding. Her hope is to continue to do so because she has learned that understanding, like the light of day and darkness, doesn’t come all at once.

About Poet Sylvia Welch

Sylvia Welch lives in Woodland, Washington and is a wife, mother, daughter, grandmother, great-grandmother, a world traveler, adventurer, a fabric artist, and last but hardly least, an author and poet.

She retired after working for 35 years as an education administrator at Warner Pacific University, Portland Community College, and in Germany for the U.S. Department of Defense.

Welch earned her undergraduate degree from Ohio University in interpersonal and organizational communications and her master’s degree from Portland State University in communications with an emphasis on intercultural communications.

Chef Earl’s Juneteenth Menu

Delicious soul food was prepared by Chef Earl Frederick, Culinary Arts Professor in the Tod and Maxine McClaskey Culinary Institute at Clark College, and cuisine staff and students. The meal was offered free of charge to all diners and included:

• Marinated Pork
• Grilled Coho Salmon
• Grilled Chicken Thighs
• Shrimp Gumbo with Rice
• Braised Greens
• Southern-Style Cornbread
• Sweet Tea
• Sorrel Punch
• Mini Velvet Cupcakes

Chef Earl on Barbecue

Cuisine instructor Earl Frederick said, “Barbecue is recognized as a Black contribution to American culture. It was slaves who passed through the Caribbean, cooking animals over pits on sticks. This style of cooking called barbacoa translates now into what we know as Southern barbecue. They also picked up seeds from hot peppers in the Caribbean, which became an important flavoring for the pork in the South.”

Frederick said his maternal grandmother, a sharecropper from North Carolina, told him stories about the significance of barbecue.

“My grandmother told me that barbecue is something that Blacks and whites in the South share. When tobacco was harvested in the fall, it was all-hands-on-deck with Blacks and whites working together doing the harvest.”

Workers hung tobacco leaves in tobacco barns that have slats to let air through. To prevent spoilage, this work had to happen quickly, so a big oak fire was built to cure, dry, and smoke the tobacco. Throughout the night, workers stoked the fire, which accumulated hot coals.

Frederick explained, “The tradition developed to roast a pig using those hot coals. People dug a hole in the ground, put hot coals in the bottom of the pit, put a grate over the coals, and put a butchered pig on the grate to slowly cook the pig. Everybody—black and white—ate the pig together. Something that didn’t happen any other time.”

Learn more about Juneteenth

We encourage folx to research how to get involved with organizations and community events to celebrate Juneteenth and get involved in support of diversity, equity, inclusion and anti-racism. To learn more, read the “The Historical Legacy of Juneteenth” online article. For any questions or further information, feel free to reach out to diversity@clark.edu.

Photos: Clark College/Susan Parrish

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 
• Favorite restaurant: Cochon in New Orleans, LA 
• Go-to comfort food: Cast-iron fried chicken, braised collard greens, rice and cornbread 

Photos: Clark College/Susan Parrish

The kitchen garden that wraps around three sides of the Tod and Maxine McClaskey Culinary Institute at Clark College is reaping a bountiful, colorful harvest for students to use in their recipes. There is still time to visit the garden before everything is harvested.

Students and instructors from both the Cuisine Management program and the Professional Baking and Pastry Arts program have been harvesting herbs, vegetables and fruit throughout the summer. This is the second year the garden has produced a harvest. 

“The tomatoes are really coming in and the squashes are still producing,” said Chef James “Sonny” Demartini, a cuisine instructor who spearheaded the kitchen garden project with Fay Shorten, a stockroom attendant in the college’s food services department.  

Clark College renovated its culinary space in 2017, thanks to a grant from the Tod and Maxine McClaskey Foundation. The blueprints included plans for culinary gardens around all three sides of the building, but there was no funding for a garden. 

Demartini and Shorten did not let the lack of funding become a barrier to creating a kitchen garden for their students. They cleared otherwise unused space outside the building and created gardens including fruit trees, berries, herbs and vegetables.  

Demartini is a Midwesterner who grew up immersed in gardening. He rolled up his sleeves and got to work. Sweat equity from Demartini, Shorten and many others laid the groundwork. Demartini made a list of everything they would need to get started.

The first step was recruiting a team of volunteers to get to work amending the soil, including adding nutrient-rich composted produce from the college’s kitchens. The culinary programs save all organic food scraps—from carrot tops to eggshells. Demartini feeds the scraps into a blue Landworks industrial wood chipper he converted into a food waste mulcher. Rather than waiting for many weeks for the food to become compost, it chops food waste into rich, organic matter that immediately can be worked into the garden soil.  

Demartini credits the college’s hard-working grounds crew that has provided much labor, including revamping an irrigation system.  Demartini and Shorten found ways to get products at no cost. This includes getting deliveries of bark chips from pear trees removed from Washington State School for the Blind. Demartini also pointed to a stack of pear logs that students will use to cure and smoke meats.  

Not everything was free. About $8,000 in grant money was used to purchase some items, including the chipper, galvanized stock tanks they have repurposed as raised beds. Although some plants and seeds were donated, they also purchased others.  

• Concrete planters along the north entrance to Gaiser Hall—and just steps from the McClaskey Institute—are bursting with tomatoes, squash, peppers and an assortment of fragrant herbs, including sage, mint, rosemary, sorrel, lovage, parsley and chives.   
• Red grapes hang from the vines.  
• Hops grow high above the roof. 
• Thriving fruit trees include five different types of espalier apple and pear trees plus plum, quince and fig trees. 
• A dozen varieties of sunflowers, which have edible petals and seeds. These were harvested earlier this month. 
• Nasturtiums provide edible petals, a pretty garnish and an infusion in oils and vinegars.  
• An assortment of edible wildflowers also attracts pollinators to the garden.

Shorten said that when she worked in the garden, the college community and the public stopped by to admire the garden.

“When I’ve worked in the garden, people always tell me how good it looks.” Shorten said. “The veterans on the other side of Fort Vancouver Way came over and told us how good it looks. One of the gals who works for ODEI brought us strawberry plants. It’s so nice to go out and sit with all the plants.”

Clark College has offered culinary education for more than 60 years. The Tod and Maxine McClaskey Culinary Institute at Clark College is the only public, accredited culinary program in the metro region that offers a two-year associate in applied technology degree. Clark’s program offers competitive programs, a seasoned team of instructors with real-world experience, a state-of-the-art culinary facility and collaborative industry partnerships. Learn more about Cuisine Management at Clark College here and Professional Baking and Pastry Arts here.

If there was one theme to the mood at the ribbon-cutting of the Tod and Maxine McClaskey Culinary Institute this November, it might have been best summed up in the opening remarks of Clark College President Bob Knight: “This has been a long time coming.”

Knight added, “Thirteen and a half years ago, when I came to the college, we were having these conversations back then.”

Indeed, there has long been an understanding at the college that its culinary program needed modernizing, both in terms of curriculum and its 40-year-old facilities. But doing so required making the tough decision to put the popular program on hiatus, redesigning the entire curriculum, hiring new faculty, raising funds for a new facility, designing it, and building it from the ground up. All told, the culinary program—now renamed cuisine management—had been on hiatus for five years, and the college had been without its primary food-service venue for just as long. Today, that long wait was finally over.

By all accounts, the end result was well worth the wait. The new facility boasts outdoor seating and garage-door windows to let natural light into the comfortable interior; an espresso and bakery kiosk; a soup and salad bar; a grill for made-to-order meals; a kitchen kiosk for special demonstrations and events; and windows looking into the bakery’s workspace to give an “open kitchen” feel to the facility. Additionally, a full-service, sit-down restaurant run by second-year students will open next year.

And that’s just what can be seen from the dining area—the kitchen boasts state-of-the-art equipment for making everything from chocolate croissants to vegan stir fries. Students in both the cuisine management and the bakery and pastry arts programs are now learning their trades in a fully functioning, industrial-sized kitchen that mirrors what they might encounter in their professional careers.

According to local employers, those careers are waiting for them. “I can tell you this program is much needed in our area,” said Rick Takach, who donated funds toward the facility’s $10.5 million cost and served on the Culinary Campaign Advisory Committee. “Though it wasn’t my intention, there’s a return on my donation. That return is the qualified staff I will need for my businesses, including the new waterfront hotel I’m opening.”

“There is a huge demand,” added restaurateur Mark Matthias, who also contributed funds to the facility. “We need professionals coming out of this program ready to go, ready to start their careers.”

There is also a need for an affordable, high-quality program for local high school students who have begun studying culinary arts and want to continue their educations, said David Finnie, who teaches culinary arts at Fort Vancouver High School and helped advise the college on the facility’s design. He, too, felt the institute was worth the wait.

“It’s amazing,” he said. “The facility—I got to tour it last week and my jaw hit the floor. We already have a student from our program in here, and she loves it.”

So does Leslie Krawchuk, who joined the college’s inaugural class of the new baking and pastry arts program. For Krawchuk, too, this moment was a long time coming. She had spent almost 15 years in health care management, but always harbored a dream of starting her own bakery. “When my husband and I moved here from Savannah, Georgia, I decided it was time to chase my dreams,” she said. “I researched quite a few schools, and Clark has it all. With the McClaskey Culinary Institute opening, and after speaking to Chef Alison [Dolder, head of the bakery and pastry arts program], I knew this was the right place.”

Krawchuk said she was attracted to Clark’s focus on hands-on learning. “The focus here is on production,” she said. “Other schools seemed more demonstration- or lecture-based. But with baking, you need to be able to touch and feel the dough.”

Krawchuk said she hopes to open her business in downtown Vancouver, and that she expects many Clark graduates to contribute to an expanded and enriched food culture in her new hometown. “I have some classmates who are doing this to start their own businesses, and others who have all kinds of interesting career paths in mind,” she said. “We’re all already talking about banding together, creating connections. I’m excited to see where we go next.”

 

View more photographs from the event on Flickr.

Photos: Jenny Shadley/Clark College

Monday, September 25 marked the start of the 2017 fall term at Clark College.

While official numbers are not available until after the 10th day of class, the day began with 12,055 students enrolled, slightly down from last year’s Day One enrollment of 12,099. This reflects trends seen throughout the statewide system and through much of the country as well.

Some specific segments saw increases. Enrollment in eLearning (or online) courses grew this year by 18 percent, with more than 4,700 students taking advantage of those courses. Clark College’s Running Start Program also grew again this year by 2 percent to just over 2,100 students, making it the largest Running Start program in the state.

Other highlights for the quarter:

• 

  Cuisine instructor Aaron Guerra looks ready to start fall term.

  This quarter sees the relaunch of the college’s culinary programs, including Cuisine Management and Professional Baking and Pastry Arts. Students entering the program this quarter will be the first to study in the college’s McClaskey Culinary Institute, which is still in the final stages of construction and is expected to open to the public by the end of 2017. When it opens, it will be the only nonprofit culinary institute within 120 miles. Clark’s Culinary Arts – Cooking/Restaurant Management program was put on hiatus in 2013 in order to modernize the curriculum and facilities. The Culinary Arts – Baking/Bakery Management program was put on hiatus in 2015, when it was determined that the program could not continue running while the culinary facilities were being remodeled.

• The Bachelor of Applied Science in Applied Management program, which launched January 2017, begins its first full academic year at capacity with 35 students. This is the second bachelor’s degree offered by Clark, and more are expected to be announced by the end of this academic year. In response to strong demand, a second cohort of the BASAM program will launch in January.

• 

  The BAS in Applied Management program’s newest cohort poses with administrators, faculty, and campus resource specialists during their orientation session.

  The college’s new Rural Access Mechatronics Program (RAMP) launches this quarter, providing opportunities for students in underserved parts of the college’s service district to gain in-demand skills without relocating to urban areas. Made possible by a grant from the National Science Foundation, this two-quarter program allows students to earn a certificate in mechatronics through primarily online classes that require them to come to Clark’s Columbia Tech Center location in East Vancouver on Saturdays only. As with the BAS in Applied Management, this program is at capacity, and faculty are considering adding an additional cohort in winter term.

• The college’s new Penguin Pantry has opened on the college’s main campus, providing students with free food and hygiene supplies, as well as some clothing and school supplies. Almost half of Clark’s student body is classified as lower-income, according to data from the college’s Office of Planning & Effectiveness.

 

Photos: Campus photos by Clark College/Jennifer Shadley, BAS in Applied Management photo by Clark College/Jennifer Lea.

 

On May 16 and 17, faculty from Clark College’s new Cuisine Management and Baking and Pastry Arts programs answered questions from the college community about how those programs would affect Clark when they re-opened in fall 2017.

Clark’s Culinary Arts – Cooking/Restaurant Management program was put on hiatus in 2013 in order to modernize the curriculum and facilities. The Culinary Arts – Baking/Bakery Management program was put on hiatus in 2015, when it was determined that the program could not continue running while the culinary facilities were being remodeled. Thanks to fundraising efforts by Clark College Foundation, the Tod and Maxine McClaskey Culinary Institute will open in fall 2017, housing both programs as well as dining facilities for the main campus.

While existing in approximately the same location on the north side of Gaiser Hall, the new dining space will bear little resemblance to the old college cafeteria. It will feature comfortable seating, plenty of natural light from tall windows, and internal windows that look onto the Baking and Pastry Arts kitchens. Four food kiosks will serve patrons: a grab-and-go kiosk; Pacific Northwest cuisine; international fare; and a kiosk serving rotating cook-to-order items based on seasonality and curriculum that can also be used for guest chefs and lectures. Additionally, a retail bakery will serve all the treats and breads that patrons remember (plus some fun new ones) as well as coffee and espresso. Bakery students will be learning barista techniques in their curriculum, and faculty are currently working with local coffee roasters to possibly create a custom Clark College blend.

Because the dining facilities’ staff will include work-study students and a full-time manager, the kiosks will be able to serve customers during breaks and evenings, instead of adhering to the limited hours of the old cafeteria.

A full-service restaurant run by second-year Cuisine Management students will open in 2018. Faculty shared that, in addition to working with farmers to source food locally when possible, the institute will offer special seasonally themed foods and international cuisine.

The kitchen side of the facility is also being significantly re-imagined and modernized to improve efficiency and to give students a better understanding of modern work environments in their fields. The new facilities were designed with significant input from the faculty and staff who will be working in them, including Bakery and Pastry Arts professor Alison Dolder, Cuisine lead instructor Earl Frederick, Cuisine professor Aaron Guerra, and Cuisine instructor Daryl Oest.

During one of the open forums, Dolder said that she is already exploring options for partnering with the Penguin Pantry, an on-campus food pantry scheduled to open this summer to serve food-insecure students. A similar idea on the table is to create a “pay it forward” system where patrons could pay for vouchers for drinks and snacks that could be distributed to students through the Penguin Pantry—something that will be much easier to do since the new dining area, unlike the old cafeteria, will be fully computerized and able to accept credit cards.

Employee climate surveys have routinely registered dissatisfaction with the dining options on campus. Genevieve Howard, Dean of Workforce, Professional and Technical Education, said that the McClaskey Institute would provide the campus with the food service employees have been asking for. “We heard you loud and clear,” she said.

Photos: Clark College/Jenny Shadley

Architectural drawing: Yost Grube Hall