A wet sponge. Slime. Something that looks like it belongs in the ocean. All were accurate descriptions high school students gave of seitan dough – a plant-based meat substitute – during this year’s STEM Camp. Their hands squished the wet mixture, kneading the dough in a bowl of water as Chef Melanie demonstrated the science behind the wheat-gluten substance.

“First, we play with it. Then we eat it,” joked student chef Katelynn, as participants began to pull the seitan dough apart.

It wasn’t your average science lesson, but that’s because this wasn’t an average science camp. STEM-Licious Camp was a fusion of science, engineering, and the culinary arts, all wrapped up in one exciting week for local high school students. Now in its fourth year, the camp has formed a new collaboration with the culinary department to teach STEM through a delicious hands-on experience.

Funded by Guided Pathways with generous support from NW Wine & Food Society, Taco Bell Foundation Community Grant, and Pacific Power Foundation, STEM-Licious brought young scientists into an environment where learning was active, full of flavor, and just a little bit messy.

Campers were divided into two teams that alternated sessions every day:

• Team Carver’s Peanuts (named after pioneering agricultural scientist George Washington Carver)
• Team McClintock’s Corn (named after Nobel Prize-winning scientist Barbara McClintock)

Throughout the week, both groups gathered for mini sessions, like an informative panel about the MESA program, a tour of the vegetable garden with Chef Sonny, and a buzzworthy experience in the bee gardens.

The Foundations of STEM

In the first morning session, students concentrated on calculating dimensions to design cookie cutter shapes of their choosing. Engineering Professor Gerry Lazo guided them through the complex process of building a 3D object on the design program, TinkerCAD, and then the 3D printers whirred to life as the students’ creations took shape.

Just down the hall of the STEM building, another group of students launched their learning towards the sky – literally – by assembling aerodynamically sound rockets. But the session was a lot more than gluing parts together. Physics Professor Dr. Sophie Lin demonstrated the centers of gravity and pressure, how to stabilize flight, and how to conduct safe launches, ensuring each student’s rocket would successfully and safely leave the ground.

Math met art on the following days, when students explored symmetry with Professor Sarah Luther using colorful tiles. Then, Professor Brian Miyake took his group outdoors to lead an inspiring session about surveying, giving students just a taste of all that field has to offer.

Sweet and Savory Science

In the afternoons, the young scientists donned aprons and hairnets and took their learning to the sweetest classroom there is – The Tod and Maxine McClaskey Culinary Institute. The institute had split between two distinct aromas – one side warm and sugary, the other rich with the tang of fermentation and spice.

Chef Alison, in her first and final year leading STEM camp ahead of retirement, walked her students through the process of baking cookies, explaining the chemistry behind the ingredients. Students, some confident and others baking for the first time, poured vanilla and measured flour, learning how precision in cooking is just another form of science. To make it extra special, students used the cookie cutters they had created in their engineering sessions.

Alongside the tactile experience of baking seitan, Chef Melanie also showed students how to make an Amish soft pretzel. Gluten once again took center stage as they learned how it formed when the dough was mixed at different speeds. They also tested the “windowpane” method by holding the dough up to the light – “to make sure it’s strong enough that it won’t break, but delicate enough to let the light shine through,” one student explained.

Chemistry was at the forefront of their minds when they learned the reaction a baking soda wash has on a pretzel, giving its skin a darker color without overbaking the bread. One young scientist also incorporated physics into his lesson, rolling the dough between his hands in the air so that he could let gravity stretch it out into the perfect pretzel length.

In the next kitchen, it was all about the flavor. Chef Sonny demonstrated how to make cheese from scratch while Chef Amanda walked campers through the process of making ginger beer, explaining fermentation and the surprising truth that commercial ginger ale often contains no actual ginger. One camper declared the ginger beer her favorite activity of the week, marveling at the authenticity of the homemade beverage. Color met spice when students grated an array of fresh vegetables and seasoned them with oils and herbs of their choosing, creating a delicious and healthy dish that came together through the power of science.

The week concluded with the STEM-Licious Fair in the college’s STEM building. Stations buzzed with activity: cookie decorating with the treats they had baked earlier, a photo booth capturing their smiles, and engineering challenges like the drop tower.

And then, of course, there was the FOOD – prepared by the students themselves during the graduation celebration, a full circle moment that was equal parts classroom and kitchen.

Learn More About the Camp’s Programs

Clark College’s STEM degrees and certificates equip students with hands-on, real-world experience in Science, Technology, Engineering, and Math. The program is anchored by a state-of-the-art, 70,000-square-foot STEM building featuring advanced labs, a high-tech makerspace, and unique learning tools like a 44-foot drop tower. With small class sizes, cutting-edge labs, expert faculty, and a collaborative learning environment, the program prepares students for transfer to a four-year university or entry into high-demand careers in today’s tech-driven world. Learn more about Clark’s STEM pathways.

Clark College’s Culinary program has offered professional baking and cuisine management education for more than 60 years. The college’s professional baking and cuisine management program offers a certificate of achievement in baking and pastry arts fundamentals (nine-month program) and an associate in applied technology degree in professional baking and pastry arts management (two-year program). Learn more about Professional Baking and Pastry Arts and Cuisine Management at the Tod and Maxine McClaskey Culinary Institute.

At Clark College, MESA (Mathematics, Engineering, Science Achievement) Scholars aren’t just preparing for degrees in STEM – they’re building networks, gaining real-world experience, and shaping their futures through one of the nation’s most impactful academic support programs.

Building Opportunity Through MESA

MESA is a national program designed to empower historically underrepresented students in science, technology, engineering, and math (STEM). At Clark, the program offers a strong community of support, combining mentorship, academic guidance, and hands-on workshops to help students persist in their STEM studies and launch meaningful careers.

A central feature of the program is its commitment to experiential learning. MESA maintains an up-to-date database of internships, research placements, and scholarships, and actively builds relationships with institutions, companies, and organizations to uncover new opportunities. Throughout the year, MESA hosts info sessions that give students insight into competitive application strategies and help them put their best foot forward.

MESA Scholars also participate in research fairs and industry visits, gaining a firsthand look at possible career paths in STEM.

Taco ‘Bout Internships & Scholarships

Every quarter, students come together for “Taco ‘Bout Internships & Scholarships” – informal work sessions where they work on internship and scholarship applications in a supportive, community-centered setting – complete with coffee, snacks, and a shared sense of purpose.

 The Value of Experiential Learning

Experiential learning – such as internships and research – is more than a résumé booster. It is essential for bridging classroom knowledge with real-world application.

These opportunities allow students to:

• Explore career paths in their field of interest
• Gain practical, hands-on experience
• Build confidence, motivation, and a strong STEM identity
• Earn income through paid internships
• Improve transfer and employment opportunities
• Develop professional connections and mentorships
• Clarify academic and career goals
• Strengthen critical thinking, communication, and leadership skills
• Support persistence, retention, and equity in STEM education

In today’s job market, employers often expect graduates to have both a degree (knowledge) and relevant experience.  Through MESA, students gain both—opening doors, building momentum, and becoming the leaders STEM needs.

Celebrating Our MESA Interns

We’re proud to announce that five outstanding MESA Scholars have secured internships and research opportunities this academic year/summer:

Oscar Garcia

• Major: Network Technology
• Internship: Online Support, Vancouver, WA as a Desktop Support Technician Intern

Oscar will assist with client troubleshooting (remote and onsite), data security, workstation setup, and account management.

Araylia-Marie Martinez

• Major: Bioengineering/Biomedical Engineering
• Internship: Hinds Laboratory, Oregon Health & Science University (OHSU), Portland, OR

Araylia-Marie is part of the OHSU Equity Internship Program, where she’ll conduct biomedical research focused on the biocompatibility of biomaterials.

Muhammad Rafique

• Major: Nursing
• Program: UW Nurse Camp, University of Washington, Seattle, WA

Muhammad will participate in immersive activities such as CPR and HIPAA training, infection control, vital sign monitoring, and shadowing nurses across hospital units. He will also receive mentorship from UW Nursing students and engage in professional networking.

Seth Stigall

• Major: Computer Science
• Internship: Oak Ridge National Laboratory (ORNL), Oak Ridge, TN

Selected for the Department of Energy’s Community College Internship (CCI) Program, Seth will collaborate with researchers to develop a unit conversion library for scientific software. He will present his work at the program’s conclusion.

Emma Sturm

• Major: Computer Science
• Internship: RS Medical, Vancouver, WA

As an IT Programming Intern, Emma supports system maintenance and programming using SQL, Python, Apex, HTML, and JavaScript.

We are excited for the skills, knowledge, and professional growth these students will gain. These internships not only enhance their classroom learning but also prepare them to complete their bachelor’s degrees and pursue meaningful careers. Each student will also receive a $1,000 stipend, generously funded by the Taco Bell Foundation Community Grant, in recognition of their dedication and hard work.

About Washington MESA 

The Washington MESA program is an educational pathway program administered by the University of Washington and established by the Washington State Legislature. Clark College is one of 12 community colleges in Washington that offers a MESA transfer prep program center for its students who plan to transfer to a four-year college to earn a bachelor’s degree. Learn more here. 

About MESA at Clark College

At Clark, the MESA Center includes a dedicated space for studying and creating community, as well as opportunities for mentorship, assistance with books and fees, conference participation, campus visits, and more. 

Clark College began its MESA program during the 2018-19 academic year. The program can serve up to 100 students and currently serves more than 80 students. Between 30 and 40 students are very active in the program. Others use the basic services, such as the textbook lending library.

Learn more about Clark’s MESA program here. 

Photos submitted.

At Clark College, we know that great teaching transforms lives – and now the nation knows it too. We’re pleased to share that Dr. Karl Bailey, Professor of Chemistry at Clark College, has been named a 2025 Golden Goggles Award Winner by Science Interactive. This national recognition honors educators who are changing the game in science education, and Dr. Bailey was selected as this year’s Pedagogy Pioneer of the Year—one of just six winners across the country.

Dr. Bailey is known for his ability to bring chemistry to life. Whether he’s building inclusive research spaces or designing courses that make complex science both accessible and engaging, he puts students at the center of everything he does.

As a winner in this category, Dr. Bailey demonstrates exceptional teaching expertise through innovative approaches, curriculum development, and a proven commitment to student success. He uses creative instructional methods that make complex scientific concepts accessible, engaging, and even fun. His work represents a commitment to making pedagogy – not just content – a central part of student success in science classrooms.

“One of my favorite parts of online learning spaces is providing access and opportunity not just to our students, but to the people around them,” said Dr. Bailey. “These shared moments of learning can help demystify science – and sometimes even inspire family members to pursue careers that require lab skills. That’s what makes higher education truly transformative.”

It’s that kind of thinking – equity-focused, innovative, and student-centered – that sets Dr. Bailey apart. He doesn’t just teach content. He reimagines how learning happens.

Championing Student Success in STEM

At Clark, Dr. Bailey plays a key role in shaping the future of our STEM programs. He’s helped expand course-based undergraduate research, developed curriculum aligned with students’ interests and goals, and collaborated on the creation of shared research spaces for both students and faculty.

“Dr. Bailey’s approach to teaching is rooted in equity. He is deeply committed to his students’ success and plays a vital role in advancing our STEM programs,” said Dr. Theo Koupelis, Clark College Dean of WPTE & STEM. “His leadership in Guided Pathways initiatives, development of shared research spaces for students and faculty, expansion of course-based undergraduate research opportunities, and creation of a curriculum that reflects students’ interests and goals makes him an integral part of our efforts to improve STEM education—particularly in strengthening our Chemistry offerings.”

Recognizing Innovation on a National Scale

The Golden Goggles awards are evaluated by a panel of scientists and curriculum experts who look for educators making a measurable impact on student success. Dr. Bailey’s work stood out for his creativity in the classroom, his dedication to inclusive science education, and his vision for how learning can ripple beyond campus walls.

“Dr. Bailey isn’t just teaching chemistry – he’s creating opportunities for science to reach beyond the classroom. Whether teaching online or on campus, his commitment to pedagogical innovation invites students to engage with science in their everyday lives, sparking curiosity not just in learners, but in the families and communities around them,” said Sasha Peterson, CEO of Science Interactive.

Nominations for the 2026 Golden Goggles awards will open next year. For more information, visit scienceinteractive.com/interactive-science-educators-award.

About Clark College STEM

Clark College’s STEM degrees and certificates equip students with hands-on, real-world experience in Science, Technology, Engineering, and Math. The program is anchored by a state-of-the-art, 70,000-square-foot STEM building featuring advanced labs, a high-tech makerspace, and unique learning tools like a 44-foot drop tower. With small class sizes, cutting-edge labs, expert faculty, and a collaborative learning environment, the program prepares students for transfer to a four-year university or entry into high-demand careers in today’s tech-driven world.

Learn more about how Clark is shaping the next generation of scientists, engineers, and problem solvers at https://www.clark.edu/academics/programs/science-technology-and-engineering/.

The STEM building was buzzing with questions, theories, and the scent of frosting.

For the first time since the pandemic, students, faculty, and staff gathered for the 4^th Annual Chemistry and Biology Joint Poster Session, a long-anticipated return that spotlights research and creativity. Sponsored by the STEM Transfer Partnerships project, this year’s event blended scientific inquiry with community engagement. The Tod and Maxine McClaskey Culinary Institute contributed a sweet showstopper: a colorful periodic table created with cupcakes.

But baking aside, the real chemistry was on the POSTERS.

Student posters were arranged throughout the building’s lobby, months’ worth of research and work ready to be explored. This year’s themes highlighted both local and global topics.

Half of the presentations shared findings about a popular topic on Clark’s campus – BEES! From learning about bees’ preferred flower color to antibiotics in the soil, viewers engaged with the students, asking questions and discussing the beautifully displayed data.

Other classes presented research about a topic that often sparks controversy – VACCINES. Some addressed misinformation commonly spread about vaccines; others researched the ethics and hesitancy that surrounds the issue.

“We want the students to dive deeper into scientific research,” said Professor Nadine Fattaleh, who teaches General Chemistry and Organic Chemistry at Clark. “We choose a topic that has a lot of information out there – but we ask them, are you pulling information from peer-reviewed sources or primary scientific literature? OR are you pulling it from a drug manufacturer website or a podcaster, which may have some bias?”

Before the poster session, Professor Fattaleh’s students went through an extensive information literacy process, where they built an annotated bibliography around their topic, crafted questions, and researched credible resources to find answers. They then grouped together to present their findings with their posters.

“It’s about trying to get students to look past the surface and that initial Google search to dig a little deeper into the actual scientific research,” she said.

For students in Organic Chemistry, the process was even more hands-on. Given an unknown compound, they used lab equipment and materials to identify it, mimicking the real-world process of scientific discovery.

While the experience strengthened students’ scientific research skills, it also gave them a glimpse of what is to come. Whether pursuing undergraduate research, a graduate degree, or industry work, these students are likely to face poster presentations again; but next time, there could be funding or a senior thesis on the line.

“We want to give them a safe place to do this for the first time,” Professor Fattaleh said. “How to even create something like this, what tools and details are needed—this gives them that training ground.”

Still, the experiences earned weren’t just academic.

“I hope that students, especially seeing their work in such a large format, see the impact and have pride in that work,” Professor Fattaleh shared. “In the past, our students have had that sense, walking around and listening to the comments. It’s absolutely something to be proud of. They’ve created amazing things and have done amazing work.”

And what better way to celebrate the science of discovery than to enjoy it with a cupcake of every element?

Learn More About Clark’s Chemistry & Biology Programs

Chemistry is part of the physical sciences and involves the study of energy and matter by observation of its characteristics and properties. Clark’s program uses modern lab equipment and offers hands-on experience in a collaborative learning environment that includes courses for non-science majors, pre-professional health programs, and general inorganic and organic chemistry. Learn more about the Chemistry department at Clark.

Biological Sciences is the study of living things and their relation to the environment. Students learn to use the scientific method to examine scientific facts and understand natural processes occurring in the world. Clark’s program offers an exchange between the support areas of Chemistry, Geology, and Physics to create a well-rounded basis for science-based techniques. The department also provides students with a rare opportunity to learn from hands-on field or lab work that can include examining human cadavers, attempts to discover new antibiotics, desert field trips, and searching for native species in the Columbia River Gorge. Learn more about the Biology department at Clark.

Photos: Clark College/Malena Goerl

When planting seeds in a garden, it’s important to distribute them evenly, giving each one space to grow and access the water, sunlight, and nutrients it needs to thrive. That’s the goal every season for our Bee Campus volunteers as they care for the garden just outside the STEM building. But this spring, the challenge of precise seed distribution caught the eye of a different group on campus – the Engineering department. From their windows overlooking the garden, an idea took root: what if students could build a robot to solve this real-world problem?

Spring 2025’s Challenge

That question inspired the theme for this term’s Engineering Design Competition, “Mission Bloom Bot,” where student teams were tasked with building an autonomous robot that could safely travel along a rope and drop two golf balls – each representing a seed – onto separate targets, all without any human interaction.

At the event, the teams presented their creations, sharing their design process, materials, mechanisms, potential weaknesses, and uses beyond the scope of the challenge. Then came the moment of truth: each team had five minutes to launch their bot and complete the rope run tied between two trees, with multiple attempts allowed if needed.

From Bee Gardens to Local Agriculture

While the challenge originated with the campus gardens in mind, many teams imagined broader applications in agriculture.

One team introduced their robot, the Quantamelon 2.0 Seed Dropper, a product they designed with farmers in mind. With the exception of the electronics, every component of their robot was 3D printed, resulting in a lightweight and durable build.

“We tried to keep the parameters of the competition in mind, including budget so that it’s easy to produce a lot of them,” said Philip, one of the team members. “3D printing makes it quicker to manufacture and cheaper to produce.”

The Quantamelon 2.0 Seed Dropper features a 12-volt battery and pulley system to pull the robot across the rope. A two-sided arm allowed it to drop the golf balls one at a time, releasing the second one after a set delay. The bot took only 35 seconds to complete its mission. But it wasn’t just functional; it was also fun to watch, decked out in colorful, friendly tones selected by team member Destiny.

Not every bot completed the challenge as planned. Some soared – dropping their golf balls precisely onto the targets, even hitting bullseye – while others struggled with mechanical issues or the unusually hot weather that week, which caused some components to warp or melt. Regardless of any challenges they faced, each team took their turn showcasing their hard work and problem-solving skills.

More about Clark’s Engineering Programs

Clark College offers an Associate of Science Transfer – AST2. It provides the foundation for a four-year Bachelor of Science engineering degree program with a focus in mathematics, chemistry, physics, and engineering. Students can pursue Major Ready Pathway (MRP’s) associate degrees in:

• Bioengineering and Chemical Engineering
• Computer and Electrical Engineering
• Mechanical, Civil, and Aeronautical Engineering
• Computer Science and Engineering

Photos: Clark College/Malena Goerl

In the STEM building’s Collaboratorium on Thursday, May 15, students and professionals drank tea and ate finger sandwiches while chatting at tables festooned with star confetti and paper planets.

The annual Women in STEM Tea, led by Carol Hsu and Tina Barsotti and the members of Clark NERD girls and GEEKs, invited women professionals to talk with students about their industries and navigating STEM fields.

Barsotti explained, “The Women in STEM tea offers students a way to connect with women in STEM professionals in an casual setting.  These professionals inspire our students and bring a sense of community to support and empower the next generation of women in STEM.”

Table leaders, who took time out of their busy schedules to join us, included:

• Danielle Samson—Green Mountain Structural Engineering
• Joelle Brown—Bonneville Power Administration
• Dr. Joanne Hyndman—Salem Pediatric Clinic
• Veronica Vest—Peterson Structural Engineers
• Becca Dunphy—S&F Land Services
• Tina Jenkins—Mechatronics Professor

Balancing work and family

In one conversation between Dr. Joanne Hyndman, a doctor at Salem Pediatric Clinic, and Sopiia, a first-year student from Ukraine, they discussed balancing careers with family.

Sofiia said, “You have to meet people to hear stories, how they changed degrees, balanced families… it’s interesting to see how people deal with it.

Hyndman agreed, and shared that her classmates in medical school sometimes waited until residency to start a family or sometimes hired outside help. “People do it in all sorts of different ways… it definitely takes a village.”

Opportunities in STEM

Conversations with Joelle Brown, of the Bonneville Power Administration, and Becca Dunphy or S&F Land Services, revealed a lack of women in their fields despite efforts to recruit them.

Brown, who attended Clark herself as a transfer student, said “We don’t see a lot of women.” But she had advice: “Have some confidence. It helps if you’ve had a job doing anything or volunteering. Something that shows accountability.”

Dunphy explained that the geomatics and surveying field was struggling to recruit new employees, despite the work being in-demand and family-wage. “There’s a lot of lacking in certain industries… we’ve got a lot of people retiring or of retiring age in surveying.”

The good news? That creates a pathway for new women in STEM to succeed. Dunphy herself returned to school after ten years working for the postal service. Now, she works part-time for a local company while in school. She will become full-time once she graduates.

Thyda Lim, from Worksource, agreed that “it’s never too late” to pursue a new field.

About Clark NERD Girls and GEEKS

Clark NERD Girls and GEEKS is a student-led official Clark College club registered through the Associated Students of Clark College. They are dedicated to breaking down stereotypes of women in STEM and encouraging youth to pursue STEM careers.

Photos: Clark College/Carly Rae Zent

The anticipation was sky-high in the Clark College STEM Building on March 11. Engineering students gathered near the drop tower in the three-story foyer and waited.

“Doors closing,” announced a student with a clipboard. The countdown began: “5, 4, 3, 2, 1!”

All eyes turned upward.

Then—whoosh! A robotic lunar rover plummeted from three stories above. Gasps filled the air as its parachute deployed, sending the rover gliding gently toward the ground.

Now for the real test: Would it land in one piece? Could it navigate the terrain, scoop up moon rocks (a.k.a. plastic balls), and cross the finish line—all on its own power?

Every term, engineering professors Tina Barsotti and Carol Hsu pose a real-world problem to their students and instruct them to design and build an object that solves the problem. Teams of students work together. At the end of each term, teams present their prototype to their peers, explaining their process and materials used. Finally, teams test their designs.

The Project Artemis Challenge

Engineering students were given this challenge during winter term:

Design an autonomous device that can withstand a three-story drop, collect as many gumballs as possible, and move to a designated end zone within the time limit.

Designed with NASA’s Project Artemis in mind, the purpose of this device is to collect geological samples from the moon’s surface.

To simulate landing on the moon, student engineers dropped their rovers from the STEM Building’s three-story drop tower. Most teams designed a parachute to slow the fall. If the vehicle survived the drop, its mission was to pick up as many gumballs as possible (simulating moon rocks) and cross the finish line—without human intervention.

Professor Carol Hsu said, “This project is particularly challenging as it requires withstanding a drop before completing a task. However, students consistently rise to the challenge and gain invaluable experience.” She added, “One of my students shared, ‘My daughter became interested in learning more about robotics after watching the competition!’”

During the winter engineering challenge, some teams’ projects succeeded and made it across the finishing line with “lunar rocks.” But a larger number didn’t survive the three-story drop. One of those teams, Isaac Newton’s Dog Diamond, gathered the pieces of their broken lunar rover and carried them back to a table to assess the damage.

One group reported: “We learned that the trial-and-error process does, in fact, involve error. These experiences taught us the importance of adaptability and persistence in problem-solving. If we were to do this project again, we’d spend more time on testing and making prototypes to improve the design.”

Designing within Engineering Parameters

Each team was required to design and build their vehicle to adhere to strict parameters.

Design specifications:

• Size: Must fit within a 35 cm x 35 cm x 35 cm box
• Weight: Must weigh less than 2.0 kg
• Power source: Must be self-contained in the device
• Mobility: Must be fully autonomous
• Design: Must be students’ own design, outside of motor components
• Cost: Must cost less than $100

Materials: Student engineers used a variety of materials including 3D printed filament, balsa wood, CDs, modeling clay, threaded metal rods, and various kinds of wheels and axles. Designs also incorporated electronics or a motor and power box within the body of the robot, and a parachute to reduce the descent speed.

Teams: Engineering students comprised 18 teams including The Argonauts, Imperfectly Designed, Robo Legs, Robo Rangers, Sisters in Science, Innovation Nation, Safety Hazards, Blue Moon, and Isaac Newton’s Dog Diamond.

Throughout the morning, all 18 teams presented their designs and then climbed the stairs to test their projects in the drop tower. After testing their autonomous vehicle, students examined what worked, what didn’t, and how they would improve it.

One group reflected: “Looking back on this project, we learned that we are all very early in our engineering careers and there is still a lot to learn. Designing and building a fully autonomous vehicle is difficult and an intricate process. Also, Open AI is a very useful tool…that can be used to create code for the purpose we need. If we were to do this project over again, we would have learned about our team members’ knowledge and backgrounds before assembling the team so we could create a team with more diverse skills and experience.”

Another group reported: “We utilized our engineering knowledge and available tools to optimize our machine’s efficiency. As we deepen our understanding of engineering coding, we recognize that programming could significantly improve our design.”

Early Pi Day Celebration

After all the tests were completed, the students celebrated Pi Day early—with free pizza followed by apple and cherry pies baked by students in Clark’s McClaskey Culinary Institute.

Professor Tina Barsotti said, “True engineering talent emerges from embracing failure, learning from it, and using it to build something stronger, smarter, and more resilient. We must celebrate our failures as they are our connection to innovation.”

Previous engineering competition stories

• Fall 2024
• Spring 2024
• Winter 2024

Photos: Clark College/Susan Parrish and Carly Rae Zent

The NERD Girls and GEEKs, an ASCC student program, hosted an “experiment social” on Tuesday, January 28 in the STEM Building Collaboratorium, inviting the Clark STEM community to come together to hang out and explore by doing hands-on science experiments. The student-led club is directed by professors Tina Barsotti and Carol Hsu.

At the social, attendees created stress balls, made wildflower seed paper, and “elephant toothpaste,” (using dish soap to trap oxygen gas bubbles and create a foam that looks like toothpaste). Some projects were more successful than others, but the students kept trying and approached the experiments in different ways to achieve better results.

Professor Barsotti said, “The best part of the social experiment was how it brought students together for hands-on experimentation—proving that failure is just part of the journey in science and engineering. One student thought they had made a mistake when making their stress ball, but upon completion, they realized it was exactly what they intended.”

According to its mission statement, the student program “strives to provide opportunities for diverse learners to achieve their educational goals by promoting social connectedness through peer support, volunteering, professional interaction, and mentoring. By providing these opportunities, the program encourages students to continue their path in the STEM fields.”

This mission can be summarized by one student’s answer to the question: “What do you like about the club?” The student smiled, pointed at her friend, and said, “Well, I met her.”

Clark NERD Girls and GEEKs hosts events throughout the year. Last December, they hosted the Second Annual Free Holiday Market that gives students and their families an opportunity to shop for holiday gifts for their families and themselves—for free. Read more about that here.

Learn more

NERD Girls posts about upcoming events on its Instagram. You can also reach out to Tina Barsotti and Carol Hsu for more information.

Photos: Clark College/Carly Rae Zent

Our MESA scholars had a busy fall term attending conferences, transfer fairs, internship info sessions, and workshops. Below is a list of MESA activities during fall term and upcoming opportunities in 2025.

October 30: November 2: National Diversity in STEM Conference in Phoenix, AZ

Four Clark College MESA students attended the nation’s largest multidisciplinary and multicultural STEM diversity event. It was presented by the Society for Advancement of Chicanos/Hispanics & Native Americans in Science. Students were immersed in cutting-edge research, professional development, keynote sessions, and the Academic & Career Expo. The experience equipped them with valuable skills, scholarship information, and networking opportunities.

November 14: STEM Research & Transfer Fair, Seattle

MESA Scholars visited North Seattle College for the STEM Research & Transfer Fair, connecting with the University of Washington’s resources on research pathways, research experiences for undergraduates, funding opportunities, and transfer support for Clark students who plan to transfer to UW.

November 19: WSU Vancouver Workshop

MESA hosted an Admissions and Financial Aid workshop with WSU Vancouver counselors. The sessions covered transfer admissions, scholarships, and financial aid, with one-on-one assistance with WSU Vancouver counselors.

November 20: Introduction to Success Coaching

In partnership with Clark College’s Student Success Coaching program, we offered a session to connect MESA scholars with the college’s Success Coaches who offer personalized guidance to help them navigate coursework, college life, and long-term academic planning.

November 26: MESA Giving Event in Clark’s MESA Center, STEM Building

A gathering with games, food, and crafts for MESA scholars to build community, relax, celebrate their progress, and prepare for their finals.

December 3: Summer Health Professions Education Program Webinar

MESA hosted a webinar in collaboration with the Summer Health Professions Education Program for students to learn about its summer internships and application process. This transformative summer experience offers students opportunities to explore careers in medicine, dentistry, nursing, optometry, pharmacy, physical therapy, and public health.

December 5: Pacific Northwest National Laboratory (PNNL) Community College Internships Info Session (virtual)

MESA hosted a virtual info session with the Pacific Northwest National Laboratory, a U.S. Department of Energy national laboratory in Richland, Washington about its Community College Internships. MESA Scholars learned about paid internships for Summer 2025, key application dates, and the application process.

December 12: Transfer Student Preview Day at University of Washington, Seattle

MESA scholars attended University of Washington’s Transfer Student Preview Day, designed for prospective transfer students to explore programs, services, and connect with academic departments. The UW College of Engineering hosted a lunch and info session just for MESA engineering students! It was attended by students from Clark, Columbia Basin, Edmonds, Everett, Highline, and Green River community colleges.

December 13: Internship & Scholarship Application Work Session, Clark MESA Center

MESA Scholars are invited to join their MESA peers for a focused session to work on their applications for internships and scholarships. With deadlines fast approaching for many of these opportunities, it is the perfect time to get started before heading out for winter break. Food, coffee, and snacks were provided to keep students energized as they work.

January 9, 2025: ISB Summer Internships Info Session

In partnership with the Institute for Systems Biology, MESA will host a virtual info session for students to learn about ISB’s summer internships and why it’s important for students to engage and participate in these experiences. ISB offers various internships for students interested in biology, chemistry, computer science, information science, applied mathematics, and engineering. ISB is an internationally renowned nonprofit institute in Seattle, which is dedicated to studying and applying systems biology to unravel biological complexity.

January 14: Health Sciences Career Panel

In partnership with The Mentoring Project, we are excited to host a virtual health sciences career panel that offers MESA Scholars an opportunity to explore diverse health sciences careers. Students will gain valuable insights from experienced professionals and will ask the professionals questions during a Q&A session.

January 25, 2025: Silicon Forest Tech Summit, Hillsboro, Oregon

MESA plans to take several students to the Silicon Forest Tech Summit. The summit brings together the entire tech ecosystem, uniting emerging tech startups, established corporations, innovative technologists, and educational institutions. Students will have the opportunity to explore emerging tech, gain insights into advanced manufacturing, discover exciting career opportunities in the tech industry, and network with other students and professionals.

January 28 & February 19: WSU Vancouver Office Hours for MESA Scholars, MESA Center

We’ve partnered with WSU Vancouver and their admissions department to host office hours for MESA Scholars. WSU Vancouver’s Admissions Counselor, Laura Arellano-Karki, will be available to meet with students and support them through the transfer admissions process, including completing their admission application.

February 4: Fred Hutch Cancer Research Center Visit, Seattle

MESA will be taking students to the Fred Hutch Cancer Center to explore cutting-edge research, discover exciting internship opportunities, and learn about careers in cancer research and health sciences, participate in hands-on lab activity and tour lab facilities. Fred Hutch is renowned for its groundbreaking work in cancer treatment and its impact on both cancer and infectious diseases worldwide. As an independent organization, Fred Hutch also serves as the cancer program for University of Washington Medicine.

February 21: Portland State University Campus Visit, Portland, OR

MESA Scholars will visit PSU to explore their transfer options, learn about PSU academic programs, admissions, transfer process, financial aid, and to tour the campus.

March 5-9, 2015: Annual National Society of Black Engineers Convention, Chicago, Ill.

The NSBE Convention will gather students and professionals to promote Black excellence in engineering. The NSBE mission is to increase the number of culturally responsible Black engineers who excel academically, succeed professionally, and positively impact the community. Clark’s MESA program plans to take several scholars to participate in this impactful event.

March 14, 2025: iFLY STEM Field Trip and Indoor Sky Diving, Portland, OR

We will be participating in a fun indoor skydiving experience at iFLY Portland! iFLY offers STEM visits including learning about the engineering and physics behind their state-of-the-art wind tunnel. Students will participate in an immersive, hands-on lab activity before experiencing the thrill of indoor skydiving.

MESA Q & A

Q: What is MESA?

A: MESA (Math, Engineering, Science Achievement) is a national program designed to increase the number of historically underrepresented populations to succeed in STEM fields. This includes African American, Native American, Latino/Hispanic, and Pacific Islander/Hawaiian and women community college students who transfer to universities and earn STEM (science, technology, engineering, mathematics) bachelor’s degrees. 

Q: When did Clark College begin its MESA program?

A: Clark College began its MESA program during the 2018-19 academic year.

Q: How many Clark College students participate in MESA?

A: Clark’s program can serve up to 100 students. It currently serves more than 60 students.

Q: Where is the MESA Center at Clark College?

A: Clark College has a dedicated MESA Center in the STEM building for studying and creating community, as well as opportunities for mentorship, assistance with books and fees, conference participation, campus visits, and more.

Learn more about MESA

• Website: Learn more here
• Email: rlaraalvarado@clark.edu
• Phone: 360-992-2225
• Book an appointment with MESA Director Román Lara here.

On a misty, rainy morning in October, Josie Lesage’s Environmental Science 101 students gathered around her in the gravel parking lot at Sams Walker Recreation Area near Skamania Landing in the Columbia River Gorge, about 34 miles from the Clark College main campus.  

Lesage distributed gardening gloves and asked for volunteers to carry supplies to the work site. One student carried a bucket of garden spades. Others carried flats of Canada goldenrod. The native plants are grown by Clark students in Environmental Biology/Biology 101 classes at the Native Plant Center’s greenhouse. As they hiked along a gravel trail, Lesage stopped to point out a field that previous Clark students had seeded with native plants.

“Clark students have been involved with a habitat restoration project here for the past two years,” says Clark Professor Kathleen Perillo, Environmental Science and Biology, and co-director of the college’s Native Plant Center. Students gain hands-on experience learning about and working with native plants at the Native Plant Center and planting them at the U.S. Forest-managed restoration sites in the Columbia River Gorge. 

This restoration effort is a partnership with Clark College, the U.S. Forest Service, and The Center for Ecodynamic Restoration, a nonprofit organization based in Washougal. 

Restoring habitat

After Lesage demonstrated the preferred planting technique, the group stepped off the trail and passed a sign that read: “Please keep off. Revegetation in progress.” As they walked uphill to the planting area, they snaked around a rusty relic of farm equipment, its iron wheels encased with thick moss. This artifact and a crumbling foundation are the few remaining remnants of the farms operated by the Sams and Walker families on this land in another era.

But much more recently, this entire area—the field and adjacent wooded areas—was overgrown with non-native invasive species including reed canary grass, pasture grasses, and towering Himalayan blackberry plants. Now, the ground is covered in decomposing blackberry canes. Over the past two years, Clark students and other volunteers have begun planting non-invasive native plants. Fields are sewn with a mix of 33 different native species including Canada goldenrod, western yarrow, streambank lupine, bigleaf lupine, Douglas aster, milkweed, and more.

Reaching a broad hillside, the group stopped while Lesage offered final instructions. Setting down their umbrellas, backpacks, and clipboards, the students carried pots of Canada goldenrod all along the field, then knelt on the rain-soaked ground and got to work.

With so many hands working, the planting was soon completed. Although these plants are tiny now, they soon will mature and reseed with the help of the wind and birds. To demonstrate how quickly this transformation can occur, Lesage led her students over the hill and stood amid a thriving native landscape students had planted two years earlier.

Sams Walker Recreation Area

Sandy Haigh, a former Clark College biology professor, is the president of The Center for Ecodynamic Restoration (CEDR). She manages the restoration project at Sams Walker Recreation Area, which was established by the U.S. Forest Service in the 1990s. Working with the Forest Service, Clark College, and other partners, CEDR works to restore native habitats at the site. The project is funded with National Forest Foundation grants to CEDR.

Haigh defined ecological restoration as the process of restoring damaged or disturbed ecosystems to their natural state. CEDR works closely with Clark College Native Plant Center. Biology students propagate native plants in the campus greenhouse. Then professors Lesage and Perillo’s environmental science students plant the native species at Sams Walker and at St. Cloud, another project two miles west. This cooperative work introduces students to ecology, demonstrates the role of natives in ecological systems, and encourages them to enter related fields of work.

Perillo said, “We want our students to learn what a healthy Pacific Northwest ecosystem looks like and what it takes to restore it. We are teaching them about native plants and their role in native systems. But it goes beyond that to be able to show how a healthy system starts from the ground up and goes from soils to plants to pollinators on up to our apex predators. Everything in the system relies on everything else. That’s an important takeaway.”

She added, “We also want to empower students to see that they can be a part of worthwhile work in restoring systems and even take that knowledge back to their own backyards. It’s a way to tackle some of the nihilism that infuses many of our students in the face of climate change and the biodiversity crisis.” 

Becoming an Environmental Scientist

First-year Clark student Kylie Miller (pictured above), one of the students who participated in the restoration work at Sams Walker, is pursuing a career as an environmental scientist. “I chose this field because I grew up in Southern Oregon and constantly being in nature made me a proud tree hugger.”

Miller grew up hiking, kayaking, snowboarding, gardening “and doing just about anything outdoors I could.” In high school, she took environmental science classes and was inspired by her teacher to pursue a career in the field. She helped start an environmental activism group, worked toward restoring the campus greenhouse, and planned local cleanups.

She chose Clark College for its strong environmental science program and because she was recruited to play volleyball for the Penguins. Miller is pursuing an associate transfer degree in environmental science and plans to earn her bachelor’s degree at Oregon State University, University of Oregon or Washington State University.

Miller said the planting project at Sams Walker Recreation Area “was a great experience to get a taste of what it would really be like to work in the field. I know for a fact I want to be hands on and in the field making change and impacting the ecosystems I’m working with for the better.”

Learn more

• Call to action: Volunteer at the October 26 work party at Sams Walker Recreation Area. Click here to sign up.
• Visit the site:

  • Sams Walker Day Use/Picnic Area: Located 34 miles from Clark College and 12 miles east of Stevenson, Washington.
  • Directions: No street address. Take Washington State Highway 14 west into the Columbia River Gorge. Turn right at milepost 32.8 onto Skamania Landing Road. Drive ¼ mile, crossing the railroad tracks. Turn right into the parking lot.
  • Amenities: Trails, toilet, picnic table. NW Forest Pass required. Learn more here.

• Learn more:
  • Project partner The Center for Ecodynamic Restoration, Washougal.

  • Habitat restoration at the Sams Walker Recreation Site near Skamania Landing along Highway 14 in the Columbia River Gorge here.

Photos: Clark College/Susan Parrish