gthe gallOway schOOl

the alumniWINTER 2014

ma azine

Rebecca Dinerman Weil ’92

gloriousFOOd,

FOOd

gthe gallOway schOOl

the alumnima azineWINTER 2014

EditorSherri Breunig

Contributorslouise l. coffin Ricky Emmons ’09Leslie Fisher claire hornLinda LevyMichael Maziar ’01Seth Morganstern ’01Janet ReedScott Mitchell ’87

Creative DirectorSteve Parker

PhotographyRicky Emmons ’09Jerry MucklowDavid Waln

Cover PhotoJerry Mucklow

[Contents]

4 HappeningsStudents organize Hunger Games Reaping. Galloway enters partnership with Farm chastain. Ml students host marketplace to raise funds for charity. 9th grade student leads Rocket club. get to know Peter emmons, 7th grade social studies teacher.

8 Food, Glorious FoodA spotlight on three Galloway alums who have food at the center of their careers. 12 Alumni EventsFind out what alumni and alumni parents have been up to at various events.

16 AcademicsUL science goes high tech. EL students learn about service through pet care. Ml students explore issues around food.

20 ArtsMusic students excel at all levels. The Galloway theatre company produces The Tempest. galloway dance ensemble performs Lion King dance.

24 AthleticsThe Galloway swim team is a team to watch. Galloway snags WNBA players to coach girls basketball. New athletic director returns to Galloway.

28 HonorsTwo outstanding alums are honored with galloway’s first alUMinaries awards. Meet the Four Pillars honorees for 2013.

33 Giving BackSeth Morganstern ’01 on why he gives to Galloway.

34 Class NotesFind out the latest news about your fellow classmates. who has a new job, got promoted, got married, had a baby, or all of the above?

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have yOU eveR eateN a Meal aNd tRUly MaRveled at the skill OF the PeRsON OR PeOPle whO have cReated it? i hOPe sO!

i am fortunate enough to have a brother who trained as a chef. his college assignments were every bit as challenging as any essay i was asked to complete on goethe’s Faust or the history of linguistic thought! i was happy to be part of his learning. For example, when he offered to make pancakes one night, i volunteered to be the taster. his crêpes suzette were exquisite—i can still taste the tangerine-caramelized butter to this day. On another occasion, i offered to wash up in exchange for a great meal, whereupon he proceeded to use seven pans to prepare the potatoes alone. suffice it to say, the cheese-glazed, vermicelli-encrusted, deep-fried mashed potato balls were worth the washing up!

how thrilling it is to have so many galloway alumni engaged in the art of food. at a school which emphasizes process before product, it seems particularly fitting. whenever you enjoy one of those meals at which you marvel, i hope you’ll remember two things: exotic new combinations of flavours are born from fearlessness, and it takes mastery to produce a fine result.

Join me in consuming this edition of our magazine!

suzanna Jemsbyhead of school

happy New year alumni!

FOOd. yOU PRObably ate a lOt OF it OveR the hOlidays. i kNOw i ceRtaiNly did. it is a source of enjoyment, nutrition and wellness, but simultaneously and ironically, can be a threat to one’s health through allergies as you will read about from gluten-free bakery owner, taylor Owings ’05. For some, like pastry chef Rebecca dinerman weil ’92, food is even a preferred medium for art. there are also many opportunities for more sustainable food production and reductions in food waste as you will learn from Justin chaddick ’07. in this edition of the alumni Magazine, we explore these issues through the experiences of different galloway alumni working in the food industry.

as galloway graduates, we pride ourselves on balancing our sense of individuality and coming together as a community. different cuisines reflect this very nature as a unique cultural identifier, one that not only differentiates but also connects. this balance has always had a strong presence in a galloway education and forms the foundation of who we are as alumni.

doesn’t it make you miss being in a galloway classroom alongside your favorite teachers? then join us for back to school Night on wednesday, February 26, 2014. Register for this annual happy hour and sign up for “classes” at www.gallowayschool.org/backtoschool or return the RsvP portion of your recently mailed invitation.

On behalf of the alumni council, have a very happy new year, and of course “stay galloway!” Michael A. Maziar ’01alumni council President

a creation of Suzanna Jemsby, head of school

Take a beautiful campus of about 8 acres, preferably in Chastain Park.

Carefully select about 350 students and take out of the packaging.

Don’t discard the packaging, as you will need it again when the

students are fully cooked. Keep adding students gradually over 44

years until you reach 750. Alongside the students, make sure you have

enough teachers (approx 80 by the end of the 44 years) so that your

campus bubbles constantly. The mixture will change as you add each

student and teacher, and the flavour should simply improve. Don’t worry

if the mixture curdles a little now and then - keep stirring, and you’ll see

the mixture blend together beautifully. You’ll need 60 staff to add form

to your mixture.

In a cup, beat the community egg with a whisk until it is light,

friendly and welcoming. Add the mastery sauce, drop by drop, until the

community egg turns blue and gold. Add the contents of the bowl to

the student/teacher/staff mixture. Season with handfuls of individuality,

which will bring out the best in the mixture. Finally, add splashes of

fearlessness to suit your taste.

Watch how the mixture develops over the course of 180 days. By the

time May comes around, you’ll see a blue and gold graduating crust

form on the top of the mixture. Remove this crust, break it up into about

70 small pieces and return to the packaging. These student packages

will be dispatched to many different colleges. Replace the graduating

crust with some new students, and repeat the steps above.

[Welcome]

[Page 3]

2013–2014 Alumni Council

Michael Maziar ’01, presidentAnne Lokey ’04, vice presidentRachel Fox ’01, giving chairGloria Kantor ’00, events chairJennifer Barich ’88Megan Torbett Becker ’97Andy Chlon ’07Jason Evans ’85Mike Feldberg ’01Lexi Hunter Fields ’98Hillary Fixelle ’05April Johnson Husted ’97Michelle Kupshik ’05Jeff Lowenberg ’72Samantha Marett ’06Megan Maziar ’09Katherine McKerrow ’09Seth Morganstern ’01Adam Rabinowitz ’05Lauren Rock ’86Marthame Sanders ’88Amy Stevens Smith ’89Jasmine Turner ’09Mark Weinstein ’81

750 students (assorted sizes and ages)

80 teachers (all disciplines)

60 staff

several generous handfuls of individuality

1 bottle Galloway mastery sauce

splashes of fearlessness (to taste)

1 large community egg

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

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A single leaf, so small

trying to reach the sky

pushing and yearning through a

dance of smells and soil,

someday to thrive in a land of

secrets

kindled by magic and sun and

rain,

a fairyland raised from the

earth

so secret, so still

Written by Lilah Wallach, a student in Jean Hunter’s 5th grade class

chastain’s educational programs into the

curriculum across grades with the goal of fostering

a deep appreciation among our students for the

human relationship to the natural world. Students

and teachers visit the garden on a regular basis for

experiential learning opportunities that include

such topics as growing and harvesting healthy and

sustainable food; developing healthy eating habits;

conserving water and harvesting rain; composting;

creating space for natural eco-systems to thrive in

Farm chastain, a joint partnership between the

chastain Park conservancy and the southeastern

horticultural society, is an urban farm and a

learning garden located walking distance from

Galloway. Designed as an interactive outdoor

classroom to promote environmental literacy, Farm

chastain was introduced to the community in June

of 2013 and entered into a formal partnership with

the galloway school shortly thereafter.

As a partner, Galloway is integrating Farm

galloway partners with Farm chastain

Going

Green

[Happenings]

[Page 5]

Tenth graders Cameron Mitchell ’16 and Michael Watts ’16 playing Effie Trinket and her assistant during Galloway’s version of a reaping.

in an effort to bring literature to life, the galloway library

hosted a Hunger Games Reaping to coincide with opening

day of the new movie, The Hunger Games: Catching Fire on

November 17, 2013. head librarian Marcia kochel came

up with the idea and brought it to life with the help of an

enthusiastic tenth grader, cameron Mitchell. Mitchell, a

voracious reader and writer, helped plan the games, wrote a

script, recruited Upper Learning volunteers, and donned a

pink wig to play the role of effie trinket.

In the Hunger Games series, a reaping was an annual event

when every district drew two names, one boy and one girl

between the ages of 12 and 18, to compete to the death on

live tv. galloway’s reaping drew a big crowd of seventh

through twelfth graders to the courtyard during their lunch

period. twelve names were drawn and those “tributes”

competed by running through the cornucopia, shooting

slingshot monkeys, answering trivia questions, and shooting

plastic arrows through hoops. In the end, the last student

standing was eighth grader Max Palisoc, whose prize was a

set of tickets for the opening night of the movie.

Another Galloway connection to the Catching Fire movie

is that alumna and actress Megan Hayes ’91 plays the

“Morphling” female tribute from district 6.

ReapingHungerGames

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an urban environment; and being good stewards of

the natural environment.

galloway students have also contributed their

time and talents to promoting the success of

the Farm. Some Upper Learning students are

producing a promotional video for the chastain

conservancy’s 10-year anniversary celebration and

Galloway’s Girl Scout troop is planning a tool drive

to support the program.

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and the result of their efforts was fabulous! a

wide variety of handcrafted items were available

for purchase including korean donuts, duct

tape wallets, handmade jewelry, krazy kookies,

and more. All told, the marketplace raised

approximately $500 to support a variety of non-

profits including dog rescue shelters, Make a

Wish® foundation, and an organization that

supports typhoon refugees.

Middle Learning hosted a very special

marketplace just before thanksgiving in which

the students’ creative and entrepreneurial skills

were showcased. in order to have a vendor booth

at the event, students had to have a name for their

business, a logo, and inventory to sell. they also

had to identify a charity to support with their

earnings from the marketplace. about a dozen

students qualified to showcase and sell their wares,

Middle Learning hosts marketplace to raise funds for local charities

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

What do you like to do during summer vacation?

I walk in the woods and ride in the woods.

in March of 2011, i took some time off from

teaching and went on the Appalachian Trail

until July. i went from georgia to the border

of Massachusetts and vermont before i was

injured for the second time. i had to stop at

that point because i was running out of time.

i was averaging about 20 miles a day, and i’m

bummed that i didn’t finish the whole thing.

i’m looking for some crazy person to go back

with me and finish the last 500 miles. any

volunteers?

What made you want to teach at Galloway?

i had an idea that i would be working with kids in

some capacity at some time in my life, but it wasn’t

until I went to outdoor ed as a parent chaperone that

I knew I wanted to teach at Galloway. During my

daughter Lane’s 5th grade outdoor ed trip, I hung out

with Ms. Lander and Ms. Jenkins. That trip sealed it

for me. i watched Ms. lander interacting with the

kids, and i said, “i could do this and it seems like a

really fun job.” that was 1998. it took me another 7

years to realize my dream, but i finally got there. this

year is my 8th year at galloway, and i’m still loving it!

Tell us something about yourself that most people wouldn’t guess - especially your students.

When I was a high school student, I was pretty much

a science nerd. Then in college, the only hard science

course I took was Astronomy. I ended majoring in

government and minoring in psychology.

How would you describe your job and Galloway?

it’s fun, crazy, unpredictable, challenging, really

interesting, never boring, and a daily learning

experience.

From your perspective, tell us something that you find extra special about Galloway.

there are some incredible people at galloway--

students, teachers, administrators, and parents. What

makes Galloway an extra special place is that it allows

me to discover and get to know those extra special

people. i am able to develop lasting relationships

with my students, and i find that i want to get to

know all of them really well. Our kids are involved

in the most interesting things, and their lives are

filled with adventures that i love hearing about. i

also have a great boss and very smart colleagues.

[Page 7]

Peter Emmons We sat down with this dynamic 7th grade social studies teacher and alumni parent to find out more about his experiences at Galloway.

Above: Peter Emmons, 7th grade social studies teacher and father of alumnae, Lane ’06 and Ricky ’09.

[Happenings]

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Galloway’s Rocket Club, founded eight years ago by 7th grade social studies teacher Peter Emmons,

teaches students how to build model rockets from kits. The club meets once a week for an hour and

during that hour students build and launch at least two rockets from the Upper Fields. Ninth grader

Davis Waln ’17, a certified rocket builder and instructor, is the student-teacher. He has built rockets that

have flown more than 2,500 feet. Waln says his favorite part of being a student-instructor is watching

the younger kids progress and being able to pass his love for the hobby down to a younger generation.

“They start out with a bag of parts and over time they are able to construct something that can fly 500

feet into the air. It’s a pretty cool experience,” Waln said.

etknow2

ROcket clUb

Davis Waln prepares a scale model rocket for launch.

it’s a basic need. a social practice. a science and an art. and for three galloway grads, food is also a career. Food researcher Justin chaddick ’07, bakery owner taylor Owings ’05, and pastry chef Rebecca dinerman weil ’92 represent three very different aspects of the food business. yet all three are pursuing their passion—and they credit galloway with giving them the curiosity and confidence to do so.

[Page 8]

gloriousFOOd,

FOOdAbove: A plate of dessert offerings created by pastry chef, Rebecca Dinerman Weil ’92

[Page 9]

glorious

a desperate need for nutrition. that’s what our project is trying to address.”

chaddick says he never thought of himself as a “math-and-science person” until galloway’s exceptional teachers convinced him otherwise. in fact, chaddick credits Upper learning math teacher stephen cooper with helping him realize he could “do” calculus. he also credits cooper with showing him the importance of asking for help.

“Mr. cooper encouraged us to help each other,” he said. “it was just part of the way we learned. But what that translates to in the long-term is a sense of interdependence and collaboration, which directly relates to my work today. so, one of the most important things i learned at galloway is that to solve problems, you need to involve your community.”

tackliNg the PRObleM OF aFFORdable, healthy FOOd FOR allJustin Chaddick ’07 always wanted a career with impact. As an undergrad at Georgia Tech, Justin majored in earth and atmospheric science. Along the way, he developed an interest in sustainability and urban agriculture, which has since evolved into a job as a researcher at georgia tech.

created in 2009, arkFab is a project that combines food research and community farming to tackle the need for nutrition in america’s “food deserts” — areas where affordable, healthy food is difficult to obtain. arkFab is currently developing a “vertical farm” in downtown atlanta that uses a bioconversion process to cultivate gourmet mushrooms, vegetables and fish by upcycling organic waste from local businesses.

“One-third of all food in the United states is wasted,” said chaddick. “yet many americans are suffering from obesity, diabetes and other food-related conditions. as a nation, we have

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

[Page 10]

local spot that not only provides a wide selection of fresh-baked gluten-free items, but also helps people navigate a gluten-free lifestyle. we really believe that food is medicine, and that people need to have healthy choices.”

a rabid consumer of business books and expert advice, Owings admits that establishing the bakery wasn’t easy. “we’ve made every mistake you can think of,” he said. “we have a great concept, but it took me a while to figure out how to make it really work as a business.”

Of course, Owings says that’s all been part of the fun — and part of what galloway taught him about trying, stumbling, and trying again. “trying is encouraged at galloway,” he said. “it’s all part of lifelong learning, which is one of the most important themes in my life. if you work at something you can get great at it — whatever you want to do.”

Sally’s Gluten Free Bakery now has two locations, and Owings is looking forward to maybe adding a new and different element to the concept in 2014. “we’ll take it forward in small steps,” he said. “Or, in the language of the bakery, bite-sized chunks.”

SERvING ATLANTA’S GLUTEN-FREE MaRket For Taylor Owings ’05, it all started about 10 years ago. that’s when his family eliminated gluten from their diet. while this new lifestyle worked wonders for his family’s health, Owings never thought it would lead to a career. Who knew he’d one day be surrounded by gluten-free breads, cookies and cupcakes all day long?

His sister Sally knew. Sally always loved to bake. it was her delicious gluten-free recipes that attracted a following. so, as taylor was finishing up his degree in business administration at emory, sally was developing the idea of launching a retail bakery specializing in gluten-free goodies. with sally’s recipes and taylor’s business sense, sally’s gluten Free bakery was born.

“at some point, i realized my calling would be to do something at the intersection of business and health, with an emphasis on food,” Owings said, “Our bakery is about providing a

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

For more information, visit www.sallysglutenfreebakery.com.

Taylor Owings ’05 pictured in his newest bakery location in Alpharetta, Georgia

[Page11]

culinary education in New york. “to me, culinary school was like summer

camp,” weil said. “to spend all day making desserts and bread was just so enjoyable.”

Weil also thoroughly enjoyed her time at galloway. “galloway was very much a place where you could figure out who you were and what you wanted to do,” she said. “while the academics were rigorous, people were respectful and caring. and the school’s family feel was just right for me.”

the freedom and work ethic she enjoyed at Galloway are mirrored in Weil’s current environment, and weil feels lucky to have a career that fits her so well.

“My work is very important to me,” she said. “bread is the first thing you’re served at a restaurant, and dessert is the last. So I’m responsible for the first and last impressions you have of your meal. My goal is to make people happy and make things that people love.”

MakiNg PeOPle haPPy… with PASTRIESRebecca Dinerman Weil ’92 admits that chocolate is her favorite flavor. so there’s usually a yummy chocolate something-or-other on the dessert menu at atlanta’s Rathbun’s restaurant in inman Park, where weil has been pastry chef for nine years.

weil came by her career naturally. her grandfather owned a deli. her grandmother prepared wonderful meals, and her mom is also a great cook. “even when i was little, i liked to make angel food cakes,” she said. “i have always loved food.”

weil studied studio art the University of georgia, but finished up her degree at georgia state with a bachelor of science in nutrition. While in school, Weil worked as a hostess at Nava, where she met chef kevin Rathbun and her current boss, pastry chef kirk Park. a few years later, she decided to attend the institute of

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happiness. community. collaboration. trying. clearly galloway has left a lasting impression on these three — with food at the center of their careers and contentment at the center of their lives. well done!

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

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in the second year of a program developed by the

alumni office, galloway hosted its annual alumni

career day on October 22. eight alumni came

back to campus (either in person or via web-cam)

to speak with our senior class. Students and

alumni had great dialogue about what life is like

after graduation, selecting a college, deciding on a

major, and discussing career paths.

with seniors coming off a school break to visit

colleges, career day was timed to offer a further

glimpse into college and career decisions through

the eyes of their predecessors.

“i enjoyed giving the seniors advice on how

to navigate college and the working world,”

said career day presenter John Nickerson ’01

who works as a developer at google. “i wanted

students to take away an understanding that in

college, the balance between core school work

and networking will ensure they have the best

possibilities for their future careers.”

while career day is informational for

Galloway seniors, the alumni presenters enjoy

returning to campus. Nickerson stated “it was

awesome seeing the old classrooms and familiar

faculty faces. it seems like just yesterday that i was

hanging out in the west wing hallway.”

2013 Alumni Career Day Presenters:

Justin Chaddick ’07,

Food Waste Scientist at Georgia Tech

Chris Hardy ’02,

Principal at Chris Hardy Design

Katherine Lord ’04,

Marketing and Event Manager at The Kitchen, LLC

Samantha Marett ’06, Multimedia Account

Executive/Sales at 11 Alive News

John Nickerson ’01,

Application Developer for Google

Taylor Owings ’05,

Owner of Sally’s Gluten Free Bakery

Adam Schear ’00, Clinical Research Coordinator

at Atlanta Gastroenterology Associates LLC

Rachel Fox Weitz ’01, Attorney for

McKenna Long & Aldridge LLP

Alumni Career Day Alumni speak to

seniors about the future

Katherine Lord ’04, Marketing and Event Manager at The Kitchen in Boulder, Colorado, Skypes in to give seniors career advice.

Adam Schear ‘00, answers questions about his career as a Clinical Research Coordinator at Atlanta Gastroenterology Associates.

October 22, 2013

[Page 13]

[Alumni Events]

Touring the High with Mr. Mathis September 12, 2013alumni and alumni parents were treated to a private tour of The Girl with the Pearl Earring

exhibit at the high Museum of art with gordon Mathis as docent.

the alumni Parents council hosted its annual alumni Parents happy hour in the newly renovated gresham

building on November 5. approximately 80 alumni parents enjoyed seeing the fresh spaces and recently

restored flooring in the 100-year-old building, while reconnecting and reminiscing. after enjoying some

cocktails and appetizers, the group moved into the chaddick arts center’s black box theatre to hear from

Michael shapiro, director of the high Museum of art. shapiro treated the group to a special sneak peek into

the high’s upcoming initiatives and events. “there’s such a great sense of excitement about what’s going on

at galloway,” said hillery McNeill, chair of the alumni Parents council. “the happy hour attracts a neat

mix of alumni parents from a wide variety of years, and i look forward to watching this event continue to

grow!”

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

Second Annual Alumni Parents Happy HourNovember 5, 2013 >

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alumni reunited at sweetwater brewery on december 23 to kick

off the holiday season with this annual tradition. Over 120 graduates

enjoyed live music and beer tastings as they raised a pint and toasted

the end of the year.

College-Aged Alumni Brunch

On Monday, december 16, alumni from the

classes of 2009-2013 came back to campus for

brunch with teachers and their fellow alumni. it

was a great time catching up & celebrating the

end of the college semester.

ALUMNI WINTER tOast

COLLEGE-AGED ALuMNi

December 23, 2013

December 16, 2013

[Page 15]

[Alumni Events]

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Fall FunFest October 5, 2013

alumni came back to campus with their kids to

enjoy games, rides and festival activities at the

Annual Fall Fun Fest.

Everett Morris ’00, wife Jaymee, son Everett and daughter Catherine

On Monday, december 16, alumni from the classes

of 2009-2013 came back to campus for brunch

with teachers and their fellow graduates. they had

a great time catching up and celebrating the end of

the college semester.

Brendan Bell ’98, wife Candace and daughter Emily

Carey Driscoll Surrency ’95 and son Ryan

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exploration. From soil and water quality analysis

to the measurement of carbon dioxide levels

to temperature and pressure registration, the

applications for all of the sciences are endless.

“the Probeware data-loggers will significantly

impact the scientific understanding of our

students. we are now better equipped to

participate in real world citizen science initiatives

and collaborative inter-institutional projects,

which is very energizing for both teachers and

students,” said elizabeth sanders, Ul science

teacher. we are grateful to steve chaddick, an

alumni parent and a member of the galloway

board of trustees, whose generosity made the

purchase of this valuable equipment possible.

the adoption of vernier Probeware is

transforming Ul science classes at galloway.

commonly known as data-loggers, vernier

Probeware is quickly becoming a staple in

college-level science courses. They allow students

to capture data as an experiment is taking place

and download them directly to a computer

for analysis. this minimizes the time that a

student has to spend on data entry, allowing

more time for thoughtful data interpretation.

these devices are a perfect fit for galloway

because their portability makes them suitable for

conducting experiments outside of the regular

classroom, opening the door for student-driven

High-TechInvestigations go

in UL Science Philips Hutchison ’15 and Kayla Saslow ’14 use the dynamometer to compare grip strength of the dominant hand versus the non-dominant hand. Simultaneously, they investigated the rate of muscle fatigue in the dominant versus non-dominant hands following prolonged use.

donate, rolling the dough and cutting it out into the

shape of dog bones themselves (see the recipe listed

on this page).

the students practiced their skills of handling

an introduction to a new dog, and their guest pet

sally enjoyed all of the attention.

this fall, the kindergarten class led by Ms. lindy

Shoemaker and Ms. Stacey Asher completed

a service learning unit that focused on the

humane society and how people care for dogs

and cats. the class learned all about what dogs

need to be healthy and happy, and how to be safe

approaching new dogs. They also learned how

much dogs and people have in common: just like

us, dogs need food, shelter and love.

the students brought their stuffed animals

from home to be the patients in a vet office they

set up in the corner of the room. they had a

stethoscope and other medical tools so that they

could help their stuffed animals get “better.”

students learned about the problem of

homeless dogs and cats and what the Humane

Society does to help them. They were inspired

to contribute to the cause so they collected

newspapers, toilet paper rolls and blankets to

donate. they also baked homemade dog biscuits to

[Page 17]

Dog Bones Recipe

Combine butter, bouillon and water in a saucepan over medium heat

until butter is melted and bouillon cubes dissolve. Add this to powdered

milk and egg in a large bowl. Add flour, ½ cup at a time, mixing well

after each addition. Knead 3 to 4 minutes. Pat or roll to ½” thickness

and cut out with dog bone-shaped cookie cutter. Place on greased

cookie sheet and bake at 325 degrees for 50 minutes or until hard and

light brown. Makes 1¼ pounds.

ingredients:3/4 cup hot water

2 beef or chicken bouillon

cubes

1/2 cup powdered milk

1/3 cup butter

3 cups whole wheat flour

1 egg, beaten

[Academics]they call it PUPPy lOveKindergarteners learn about service through pet care

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TechInvestigations go (left) Bobby Bastek treats

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

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foods they choose to eat and how those personal

choices can have global consequences.

During classroom discussions and a culminating

formal debate, students delved into controversial

questions. should the government regulate

portion sizes? do fast food restaurants have a moral

obligation to serve healthier foods? as an advanced

post-industrialized nation, why are we eating less

healthy than many developing countries? does

it matter that farm laborers in other countries are

paid a fair wage?

“at the end of this experience, i hope that the

kids have learned not to take what they put in

their mouths for granted,” said 7th grade teacher,

lane emmons ’06. “i hope it inspires humility and

perspective in terms of their position in the world

and [an understanding] of how their choices as

individuals have a bigger impact than they realize.”

Most of us enjoy meals each day without much

thought about the big issues behind the food we

consume. Many of us count calories and fat or

restrict our diets to organic, vegetarian, or gluten-

free options. but when was the last time you

considered issues like the carbon footprint of the

food choices you make and exploitation of the

labor that produced it?

a group of Middle learning students took the

opportunity to dive headfirst into some of these

issues during this year’s immersion program. The

immersion included opportunities for students to

shop for interesting and unusual ingredients, cook

together, and share meals from different cultures.

they even learned about organic and whole food

options and visited community gardens and urban

farms. but in the true spirit of immersion, students

took on the deeper, more hidden topics around the

Tastebeyond

“i’m trying to eat one healthy meal a day from now on.”

—Charlie Wagner, 7th grade

Middle Learning students explore issues around the food we eat

[Page 19]

[Academics]

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7th Grade Topic: Beyond taste

Focus: examining the world of food production,

distribution, and consumption.

Experiences: visiting farmers markets and urban

farms; shopping for food and participating in a

cook-off; learning about healthy eating; debating

government food regulations; discussing ethical

considerations associated with food.

8th Grade Topic: Honoring the legacy of service learning

Focus: putting a human face on the issues of social

justice and the experiences of others and helping

students develop a personal commitment to service.

Experiences: visiting the king center, safe house

Outreach, and a nursing home; assisting with

Meals on wheels delivery; serving a pancake

breakfast to homeless people; donating blankets

and clothing items to a shelter; organizing a field

day for refugee children.

5th Grade Topic: Walk a mile in my shoes

Focus: developing a deeper understanding of the

realities of living with a disability.

Experiences: visiting shepherd spinal center

and eagle sports chairs; experiencing assistive

technologies; developing suggestions for changes

to the school’s facilities that would make them

more accessible to all.

6th Grade Topic: Comparative religions

Focus: broadening students’ understanding of

religion as an expression of culture and history as

well as faith.

Experiences: visiting a variety of religious houses

of worship; experiencing israeli folk dances, tai

chi, and yoga; creating a new religion complete

with belief system and practices.

“immersion is really fun and hard. There’s a lot of work required,

but it’s worth it.”

—Jay Potts, 5th grade

MiDDLE LEARNiNG iMMERSiON, Early Learning

Happenings, and upper Learning Excursions are all different expressions of the same central concept:

students going deep in their exploration of and experience with specific topics of study. here’s a sampling

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

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[Art

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[Page 20]

love for music rings out at galloway as students

from every level sing, strum, and express

themselves through instruments of all kinds.

From beginning recorder in early learning to

orchestra, chorus, and band in Upper learning,

students enjoy participating in the discipline and

expressive avenue that is musical performance.

in addition to regular performances both on

and off campus, students participate in a variety of

statewide competitions. Upper Learning orchestra

members eva herron ’16 and Jack walz ’15 were

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

[Page 21]

[Arts]

chosen to participate in the Georgia Independent

school association’s all select Orchestra and

Maddy stout ’14 was one of only 100 students

chosen to participate in the All State Reading

chorus. additionally, six students were selected

to participate in georgia’s all state chorus: kat

Eaton ’17, Julianne Lang ’14, Ian Laurie ’15,

haley Mckee ’16, Maddy stout ’14, and drew

Turner ’14. A special congratulations goes to

Drew Turner ’14, who is participating in All State

chorus for the sixth consecutive year.

Ul chorus teacher terri evans says, “Our

combined Middle and Upper learning students

constitute a sizable group at all state compared

to all other schools, and when one considers our

school size, our all state chorus participation is

quite significant.”

So, “play on,” Galloway, “play on!”

If music be the food of love… >

Left to Rright: (Violin) Ilana Hilley, fifth grade, orchestra(cello) Clair Lusk, fifth grade, orchestra(sax) Jake Goldwasser ‘15, UL band(singing) UL chorus concert(violin) Jack Walz ’15 and Frederick King ‘14, UL orchestraTopEL winter concert

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[Page 22]

heatre students continue to excel at galloway. this fall, the galloway theatre company staged a production of william shakespeare’s The Tempest, directed by theatre director, J. scott McNair. the bard’s tale of magic, betrayal and redemption was brought to life by a dedicated group of Upper learning students on a rocky, raked stage—a design that won Best Set at the Georgia High School association (ghsa) theatre competition. also at the GHSA competition, Galloway placed second overall out of five schools competing. The Tempest also won best costume, and two student actors, isabella Weiss’14 and Michael Watts ’16, were chosen to join the All Star cast. Jack Broda ’14 took on the complex task of designing the lighting for the production. Julianne Lang ’14, who won the Best Actress award for her portrayal of Prospero, was taking on a major role in a shakespeare play for the first time. she says, “we are playing real-life people…we have to make sure we don’t get bogged down by the words and make sure we tell an exciting, understandable and relatable story.” No doubt, galloway’s theatre students will continue to do just that in future productions, including this January’s She Kills Monsters, a play on the much more contemporary end of the spectrum—an action-packed comedy based on role-playing games and ’90s geek culture.

theatre

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

T

[Arts]

[Page 23]

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n October, galloway’s dance ensemble performed an

upbeat Lion King dance that added movement to this year’s Early Learning

happening theme—animals.

the performance led into the el students’ animal art parade through

campus, a celebratory conclusion to the happening week. the dance

ensemble also took this performance into the broader community,

performing before audiences at a neighboring elementary school and as

part of a special event held at the sandy springs Farmers Market.

Galloway Dance Ensemble performs a Lion King-inspired dance.

dance

I

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

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[Ath

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[Page 24]

completely revamped with an emphasis on

commitment, hard work, consistent practices,

and solid coaching instruction, which has resulted

in tremendous growth for all of the student

swimmers. One hundred percent of the swimmers

have dropped their times and have improved their

personal best times.

The swimmers’ hard work throughout the

2013 season has shown through in practices and

swim meets. Galloway has two individuals that

have qualified for the state Meet! davis waln

’17 (diving) and Joseph shields ’17 (200 iM &

100 breast) will be representing galloway in early

February at the ghsa state Meet held at the

georgia tech Recreation aquatic center.

with a great coaching staff and athletes who

are committed to building a strong program, the

aquascots are one of galloway’s teams to watch.

The Galloway swim and dive team is making waves

this season and reaching new levels of success. the

aquascots have the largest team in recent memory

featuring over 30 Middle learning and Upper

Learning students. The team’s goal is to work hard

and continuously improve their performance, both

as individuals and as a team.

the galloway swim program has been

W vE

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Haley McKee ’16 competes as a member of the AquaScots.

Fall Sport Season Review

Five sports, 11 teams, 175 athletes, and a State

champion—that’s what the fall sports season

brought for galloway! galloway’s cross country,

soccer, softball, ultimate frisbee, and volleyball

teams represented the school well all season long.

varsity cross country coach denny beatty

continued to build on the galloway running

dynasty with yet another boys state meet

appearance and an individual state championship

from Reilly Freidman. varsity girls softball, under

the leadership of coach sarah armstrong, had a

strong season with big wins over Paideia, walker,

and Mt. vernon. varsity girls volleyball welcomed

a new coach, Emily Johnson, who has already

proved to be a great addition to the scots Nation

family! [Page 25]

[Athletics]

>

Congratulations to Reilly Friedman ’15

2013 State Champion

class a cross country Time: 16:29.80

30 seconds ahead of the 2nd place runner!

Reilly holds the school record in both cross

country and the 3200-meter track event. Many thanks to Galloway’s athletic facilities partnersBaseball - Oglethorpe University, Dunwoody Baseball ParkBasketball - Northside Youth Organization, St. James United Methodist, Oglethorpe UniversityCross Country - Chastain ParkGolf - North Fulton Golf Course, Fox Creek Golf Course, Steel Canyon Golf CourseSoccer - Chastain’s Hilltop FieldSoftball - Northside Youth OrganizationSwimming - Concourse Athletic Club, Washington Park NatatoriumTennis - Chastain Tennis Center, Blackburn Tennis Center, Hit Atlanta Tennis Center, Concourse Athletic ClubTrack & Field - Chastain ParkVolleyball - Northside Youth Organization, St. James United MethodistUltimate Frisbee - Chastain’s Hilltop Field

with only one gym, one full-size soccer field,

and a track, galloway is still able to offer 11

different competitive sports teams for our student

athletes! this is due, in large measure, to the great

partnerships galloway has with over ten different

external organizations that allow us to share

their facilities so that we may accommodate an

increasing number of participants in our athletics

programs. Partners include our nearby neighbors

at the Northside youth Organization (NyO),

the North Fulton golf course, and the chastain

tennis center along with others from around

metro atlanta: Oglethorpe University, st. James

Methodist church, hit atlanta tennis center, and

the concourse athletic club.

“the galloway athletics department really

appreciates the support of all of our partners.

these facilities have allowed us to program in

more practice and training time, which has led

to more competitive teams across the entire

athletics program. we are fortunate to have these

relationships and look forward to building on them

in the future! team work makes the dream work!,”

said Josh Burr, Galloway athletics director.

Scots Nation... teamwork makes the dream work!

The Galloway Girls Softball Team plays at the NYO facility

[Ath

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[Page 26]

after eight years of service as galloway’s

athletics director, Jim hilleary is shifting roles at

the galloway school. he has been selected for

the newly-created position of director of g360, a

reinvention of galloway’s outside-the-school-day

learning opportunities.

Josh Burr is returning to Galloway as our

new athletics director. Having served as assistant

director of athletics for five years, Josh has a rich

knowledge and deep understanding of athletics at

Galloway and is widely respected not only within

our community but also in the broader atlanta

market. he has a wonderful combination of

business and technical skill, coupled with a great

talent for working with athletes and coaches. Josh

has most recently been serving as the athletics

director at The Howard School.

BACKScots Nation Welcomes

New Athletics Director

For updates and news on Galloway Athletics follow @GwayAthletics and use

“i AM vERy HONORED TO HAvE THE OPPORTuNiTy TO COME BACK TO GALLOWAy! Jim is a close friend and a mentor and I look

forward to building on the foundation that he put in place for the Galloway Athletics Department. I am excited to be reunited with the Scots Nation and ready to see what the future holds!”

—Josh Burr, Galloway Athletics Director

#ScotsNation

Jim Hilleary passes the baton to his former assistant, Josh Burr.

[Page 27]

galloway has snagged an exciting new pair of

girls’ basketball coaches this season. both kiesha

brown and Rita williams had successful careers

with the wNba before coming to galloway.

after playing at the University of georgia, keisha

played professionally for eleven years, beginning

in Europe. She then traveled all around the

U.S.A. taking turns with teams in seven cities,

most recently playing for the tulsa shock. Rita

played for the University of connecticut and then

went on to play professionally for seven years, first

in Indiana and then in Seattle, Washington.

the two met in the wNba and when kiesha

[Athletics]

Galloway snags former WNBA stars to lead girls basketball programa great double-team

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“i want the students to be able to walk away from basketball, and

sports in general, feeling confident in themselves.”

— Kiesha Brown

became galloway’s assistant athletics director,

she invited Rita to help her build the basketball

program. This dynamic coaching team is leading

a team of 10 varsity girls and nine junior varsity

girls to a new level of mastery in the game.

kiesha says that they are setting both individual

and team goals, focusing on improving not only

physically, but also engaging the players’ brains.

kiesha hopes she can inspire the girls on the

team so that they will leave their time on the

court with confidence. “i want the students to

be able to walk away from basketball, and sports

in general, feeling confident in themselves:

shoulders back, head held high—no matter color,

shape or size.”

athletics director Jim hilleary said, “coach

brown connects with kids of all ages. she makes a

really great impression in terms of being friendly

and professional. she is intelligent, enthusiastic

and personable—a great fit for galloway.”

The Galloway Athletics Department’s nutritional guide for teen athletes can be downloaded from the athletics section of www.gallowayschool.org

Last November, at the Head of School Dinner, Galloway honored two of its own — our first ever ALUMinaries — Angelyn Chandler ’84 and David Flink ’98. The ALUMinaries award was created to recognize and honor Galloway alumni who illuminate the principles in Galloway’s mission and are living successfully as enlightened citizens in a changing world.

2013

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[Hon

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[Page 28]

angelyn chandler ’84Architect & Director of Freshkills Park

From the age of 12, angelyn chandler knew

she wanted to be an architect. so it only makes

sense that she remembers her years at galloway

in a physical way. “My memories of galloway

are spatial ones, where as you grew in age, you

literally made a counterclockwise tour through the

building,” she said at the alUMinaries ceremony.

“i remember with fondness the massive columns of

the front portico, and the generous side porches on

which you waited for carpool … or used to travel

between classes.”

after galloway, chandler went on to earn

a bachelor of arts degree from washington

University and a master of architecture from

Princeton. She spent 20 years as an architect in

the private sector and is currently a loeb Fellow

at harvard’s graduate school of design, where

she is researching critical aspects of urban land

reclamation, including urban ecology, climate

change, urbanization, landscape design and social

engagement.

after her fellowship year at harvard is over,

chandler will return to her job as an architect and

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

senior manager at Nyc Parks, where she has led

the Nyc Freshkills Park capital program. Under

her direction, the 2,200-acre park — once the

largest landfill in the world — has become a model

for landfill-to-park development.

“beyond the physical galloway, the intellectual

galloway gave me license to be an individual and

to make my own path through life and learning,”

she noted. “galloway taught me that anything was

possible, and that to get it all i had to do was go for

it.”

David Flink ’98Founder & CEO of Eye to Eye

As a child, David Flink was diagnosed with ADHD

and dyslexia. He says going to Galloway changed

his life. “as someone with dyslexia and adhd, i

spent a lot of my time in school feeling like i didn’t

belong,” he said. “at galloway, i belonged.”

Flink’s own experience led him to found

eye to eye, a non-profit organization dedicated

to improving the life of people with learning

disabilities. eye to eye fulfills its mission via youth

mentoring programs that pair high school and

college students who have learning disabilities with

[Page 29]

[Honors]

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younger students who have similar disabilities. the

idea is to give the young students role models who

have been successful, regardless of how they learn.

“we are ambassadors of what is possible for

students and young adults who learn differently

since we have literally walked in their shoes and can

pass on what we have learned to make their journey

smoother and filled with success,” Flink said.

Flink himself enjoyed great success academically,

having earned undergraduate degrees in education

and psychology from brown University, and a

master’s degree in disability studies from columbia.

“i fell in love with learning at galloway,” he said.

For the last few years, Flink and his colleagues

have been busy planting eye to eye chapters around

the country. “at eye to eye we have a vision that

all learners will be recognized and all students will

be free to succeed in school and in life,” Flink said.

“i learned those values in the halls of galloway.”

David Flink’s mother, Vicki, accepts the ALUMinaries award on David’s behalf.

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

Alumna and Chair of the ALUMinaries committee, Katherine McKerrow ’09 talks about the criteria used in nominating the award winners.

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[Page 30]

winter is co-founder of c4 atlanta, an

organization that helps arts entrepreneurs build

successful careers. “galloway prepared me to

learn and to adopt the attitude that learning

doesn’t stop at graduation,” winter said.

While there were many teachers who had a

significant impact on him, winter credits gordon

Mathis with making learning about history and

culture particularly enjoyable. “in launching a

new nonprofit, i have found Mr. Mathis’s lessons

on finding the answer to the five basic questions

invaluable,” he said.

a san Francisco-based venture capitalist with

charles River ventures, corrales finds and invests

in early stage projects and helps build them into

enduring businesses.

“galloway helped me become comfortable

being myself,” he said.

corrales looks back fondly on his galloway

graduation. “For me it was the time when

everything from the galloway experience came

together beautifully.”

his most memorable teachers? “if i had to

pick, i’d go with Mr. Ferrani for teaching me

how to look at every day with joy and Mrs.

Fillyaw for challenging me.”

Maziar is currently a community fellow at the

harvard kennedy school and harvard graduate

school of education, where she is tackling

complicated social issues to make education

more equitable for immigrant youth and

families.

“galloway taught me to think creatively

about difficult issues and always seek solutions,”

Maziar said. “imagination is imperative to

problem solving, and galloway’s commitment

to nurturing creativity has proven critical to my

work.”

since graduating from columbia’s film program

last year, love has been freelancing in New york

and developing his own film, Southwest.

“galloway allowed me to become the individual

i am today,” love said. “it was there that i made

my first film. i haven’t stopped making films since,

and every time, I’m more motivated to make them

better.”

dr. barksdale was love’s favorite teacher. “i

was always amazed by his knowledge of music and

history,” love said. “i hope to one day be as cool

as dr. barksdale.”

Meet Our Four “Pillars” for 2013Four pillars grace the front of Galloway’s Gresham Building. Four pillars support our learning community. In

2013, we were delighted to honor four Galloway alumni who embody the pillars we stand on.

COMMuNiTyJoe Winter ’94

MASTERyRafael Corrales ’03

FEARLESSNESS Michelle Maziar ’98

iNDiviDuALiTyBrian Love ’04

[Hon

ors]

Q. What has changed at Galloway that has surprised you the most? A: almost everything about the physical facility of the school itself has changed. even the gresham building has seen significant changes (not to mention the fact that it has a name). Most surprising though is the fact that the sports teams are actually competitive now (boys soccer ranked #3 in the state!?!?).

Q. Anything your kids have done/learned at Galloway that you wished you had?A: i’ve been envious that my son has gotten to participate in coder’s club and lego robotics this year in Middle Learning.

Q. What’s been your favorite experience so far as a Galloway parent?A: that’s hard to say, but if i had to pick one it was probably the morning we got to sit in on Jimmy carter’s presentation to the students. i found myself sitting there listening to President carter challenge the kids to go out and change the world. i told my wife later that it was a great example of why we’ve got kids at galloway. the experience is about so much more than what happens day-to-day in the classroom.

Q. What about your experience as a Galloway student made you want to apply your kids to Galloway? A: there are two primary things from my experience that drove us to return to Galloway. First was the fact that galloway treats each and every student as an individual. the differences in the student population were embraced with no attempt to fit people back into some sort of idealized image. One of the best examples that i’ve seen so far in my children’s experience at Galloway was the day my daughter walked up to her Middle Learning math teacher and asked if they could start a Middle learning quidditch team! the teacher not only didn’t say no, she offered to help sponsor the team for her. Now, my daughter ultimately didn’t follow up on the idea, but i have no doubt her teacher would have stuck with her if she had.

second, galloway, more than any other stage of my education, provided me the tools I needed to educate and think for myself. i wanted to allow my children to have the same opportunity my parents gave me.

Q. Were you nervous that the spirit of Galloway might have changed from when you were a student? Has it? A: Sure, however, I had some involvement with the alumni council several years ago that helped me understand generally where the school was in the process of institutionalizing Mr. galloway’s philosophies. that gave me some comfort that those key ideals would be preserved.

WHy WE SEND OuR KiDS TO GALLOWAy

Scott Mitchell ’87 pictured here with his wife Elice, daughter Cameron ’16 and son Ethan, 6th grade.

&Q & A with Scott Mitchell ’87

[Page 31]

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Mark your calendars for one of Galloway,s most popular events!

On Wednesday, February 26 at 6 p.m., reconnect with friends and

attend a mini-class or two with your favorite teachers.

Join us on Wednesday, February 26, 2014 at 6 p.m.

SchoolNightBack to

Register online at www.gallowayschool.org/backtoschool

Alumni & Alumni Parents

[Page 33]

[Giving Back]

Seth Morganstern ’01

learning. These were not token philosophies. The entire school, teachers and administrators were committed to them. i love that i was able to explore extracurricular activities freely. i played basketball and baseball for a few seasons. it didn’t matter that i couldn’t dribble and run at the same time or hit a single to save my life. when i found my interests drifting (which is a nice way of saying i was not very athletic) i joined the theatre company and can say proudly that i am a two-time state champion (!!!) for one-act plays! through all the trials and tribulations, successes and failures, heartbreaks and joys i went through, galloway was there for me, supporting me and guiding me. i give annually because i want to help as many kids as possible have the opportunity to grow up in our community.

i love the galloway school! i joined the community in the 7th grade and graduated in the class of 2001. Of all that i learned at Galloway, there are two lessons I hold most dear: embrace yourself and commit to lifelong

Why

IGiveSeth Morganstern ’01 pictured here with fiancée Caren Schiff.

>

When alumni give generously, they help continue the traditions that make Galloway so special.

You can even give in honor of a favorite teacher.

Make a donation to Galloway by visiting www.gallowayschool.org/giving.

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2000 Everett Morris is opening his own law office,

Morris legal and tax, llc, focusing on tax and

estate law. working in conjunction with financial

advisors, Morris will be providing all major

aspects of financial planning.

Kathryn Morgan Stempler and her husband Justin

welcomed their daughter Morgan into their

family on May 9.

2001 Henry Begner currently resides in colorado where

he works as a provisionally licensed wilderness

therapist for Fire Mountain programs out of estes

Park. Fire Mountain serves adolescent addictions

populations. Begner conducts individual therapy

and manages the wilderness program which

includes planning and executing monthly,

therapeutic wilderness trips.

photo credit: nadia d. photography

classmates celebrate at Rachel Fox Weitz’s

wedding. From bottom left: Mark boswell ’01,

Alex Maiola ’01, Farley Lord Smith ’01, Elly

Beerman Egli ’01, Rachel Fox Weitz ’01, John

Nickerson ’01, Seth Morganstern ’01, Michael

Maziar ’01 and Justin clifford ’01.

1996 Amir Farokhi was recognized in October by

Georgia Trend magazine as one of georgia’s

“40 Under 40.” Farokhi currently serves on

galloway’s board of trustees and is the cOO of

the National college advising corps.

1999 Larissa Brown White was married May 24 in

los angeles. california to Joshua white. in

attendance were Nicole Forgoston Jackson ’99

and bryan gabourie ’00. the newlyweds live in

Los Angeles, with their new puppy Henry.

Lindsey Stone completed her Master’s degree

in Math education from stanford and is now

working as a math teacher in an under-served

school in the San Francisco Bay area.

2006 Alumni Will Godfrey ’06 and Kirven Gilbert ’08 are

first year medical students at emory Medical school.

The students received their white coats at the White

coat ceremony on september 21 on emory’s

campus. Sarah Shulman ’06 was also in attendance.

Jackson Hunt has been living in los angeles since

2012 working as a cinematographer for music

videos and commercials. Recently, he shot seven

of the 17 videos on beyoncé knowles’ self-titled

visual album.

2007 Arthur Thompson launched an awareness project

that brings the stories of atlanta’s homeless

population to the attention of the community.

100 Cups 100 Stories is a short video series

that offers homeless people a cup of coffee in

exchange for their words.

2002 Sasha Greenspan is currently working with the

Long Term Ecological Research program at the

University of georgia Marine institute on sapelo

Island, Georgia.

2003 William Ryland married Jessica Lassere on

september 28, in New Orleans where they met

as college students. He currently runs a small

business in san Francisco, Ryland consulting,

that helps non-profit organizations raise funds and

realize their visions.

2004 Katie Battle s currently earning her Mba from

duke’s Fuqua school of business in the cross

continent Mba Program.

2005 Amanda Morelli is pleased to announce that after

teaching Spanish and English at Ben Franklin

academy for more than three years, she has

moved to New york city where she is working in

post- production as a production coordinator.

Wright Wiggins Rouse was married to Herndon

Rouse in June.

[Page 35]

[Class Notes]

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[Page 36]

2013 Joe Milholland is currently a student at columbia

University where he is writing for the campus

publication, Columbia Daily Spectator.

alumni cheer on the galloway cross country team

at their meet at Furman University in October.

From left, Carson Waln ’13, Dylan Kidder ’13, Coach

Denny Beatty, Nora Wichmann ’13, Sara Cramer

’12 and Lisa Watkins ’11.

2008 Tess Gallegos is currently in grad school at Emory

University’s Rollins school of Public health and

working for an organization called Mental health

america of georgia. gallegos recently worked as

Race director for “Move for Moms.”

Peter Ruiz is engaged to be married to classmate Hope Brewer ’08.

2009 Grant Parker recently moved to Redwood

city, california where he has started a job as

an Associate Level Designer at the video game

company crystal dynamics.

2010 galloway alumni in their uniforms for this year’s

army – Navy game. in photo, from l to R:

Alex Mountford ’10, Jake Grant ’11,

Max Goldwasser ’12 and Gus Williams ’13.

2012 Mackenzie Kennedy spent nine weeks this

summer in kenya and Nairobi on an independent

public health mission trip. visit her blog at http://

hopetumaini.blogspot.com/?m=1 to read about

her experience. kennedy is a student at colby

college.

Stay Social.Stay Connected.

Visit gallowayschool.org, find us on Facebook, follow

us on Twitter, or add us to a circle on Google+ to keep

up with the latest campus news.

facebook.com/gallowayschool@gallowayschool

youtube.com/gallowayschoolgplus.to/gallowayschool

instagram.com/gallowayschoolpinterest.com/gallowayschool

“Our goal is to help each of you achieve a superior

education, a reasoned understanding and acceptance of yourself, and the willingness, maturity and self-discipline to

manage your own learning, now and throughout your life.”

— Elliott Galloway

215 W. Wieuca Road NWAtlanta, GA 30342gallowayschool.org

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