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A Dash of Revelry, A Pinch of Nostalgia
Reedies and food crossed paths at Reunions 2006, with a course in food science and sociology during Alumni College, followed by a Made in Oregon (by Reedies) wine tasting, and an all-class Northwest Bounty Dinner.
Doing the numbers . . . Reunions 2006 was attended by approximately 750 alumni and their families, plus staff, student workers, and faculty. Precipitation was minimal. There were 123 reunion events, many focused on class-year and affinity-group reunions. At least 1,200 fresh Washington oysters were served up on Saturday night, care of Jon Rowley ’69 and Kate McDermott.
At a formal luncheon on Saturday, Harris Dusenbery ’36 and Alice Goon Lowe ’48 were honored with Distinguished Service Awards from the Foster-Scholz Club. Dusenbery, who lives in Vancouver, Washington, was a district manager in the Social Security Administration, and has also published two books about his experiences in the famed 10th Mountain Division of the U.S. Army during World War II. Lowe has been an advertising executive in San Francisco and a leading figure in the Bay Area Asian art world (see Supporting Reed).
Alumni College, titled “A Dash of Food, A Pinch of Science,” took
an academic approach to comestibles. The course was taught by Stephen Arch, the Laurens N. Ruben Professor
of Biology at Reed, along with Brian Cowan ’92 and Keith Allen ’83. Cowan is an associate
professor of history at McGill University in Montreal, and recently published The
Social Life of Coffee: The Emergence of the British Coffeehouse (Yale, 2005). Allen is head of computational biology at Syngenta
The maitre d’ of this annual multi-course Reunions meal (to cook the metaphor to a crisp) is Mela Kunitz ’87, assistant director of events and programs in the alumni and parent relations office.
With planning already well underway for Reunions 2007, she shared these thoughts: “There is an indefinable link of Reedieness—stemming from the pillars of Hum 110, junior quals, and thesis. It manifests itself in a kind of shorthand ‘Reed-speak,’ that crosses generational lines. I can start chatting with alumni of a variety of ages, and even if we don’t know each other, we know where we both came from, and share in this intense experience of a Reed education that helped shape us and make us who we are today.”