Courier Holiday Magazine

7/30/2019 Courier Holiday Magazine

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HolidayMagazineHolidayMagazine

Courericlaremont-courier.com

The gift of grub:

Transforming

leftovers

Giving back:Sustainablesolutions

Giving life:Cancer walkraises hope

The gift of grub:

Transforming

leftovers

Giving back:Sustainablesolutions

Giving life:Cancer walkraises hope


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Claremont COURIER/Holiday Magazine 2012 3

Musicby Beth Hartnett

Students at the

Claremont Community

School of Musicprepare for the Mayors Recital.

Foodby Sarah Torribio

Join COURIERstaffers as theymake easy recipes

from holiday leftovers.

The gifts of Claremont

The Claremont COURIERstaff wishes you awonderful weekend.

COURIER management has canceled theSaturday edition to allow staffers time off to

spend with family.

Questions, comments, concerns andnews tips should be emailed to

[email protected].

We will reopen Monday, November 26.

4 14

Bountyby Sarah Torribio

Scripps Collegestudents learn to takeadvantage of all their

campus has to offer.

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Healthby Jessica Gustin

These friendshave taken to thestreets to raise

money and awareness for

breast cancer.

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Were grateful this year. Grateful for a healthy newspaper, the thrivingtown we cover and for the many rewards of Claremont life. We wishyou all a Happy Thanksgiving and hope this special will spark anappreciation for lifes gifts, in all forms. Kathryn Dunn, Managing Editor


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The Claremont Community Schoolof Music (CCSM) has come a longway since offering music lessons

out of a church basement.More than 40 years since those classes began, the not-

for-profit organization has expanded from 4 founders

to include dozens of teachers and more than 450 stu-dents, from young children to senior citizens. The num-

ber of aspiring Beethovens and Mozarts continues tosoar each year.

While the grassroots music school has grown in spaceand numbersthanks to the dedication of its staff andthe leadership of Executive Director Bill Huffthemission to help bring music to the community remains

just as meaningful today.We want to be able to provide music education to

everybody whos interested, regardless of their abilitytalent or financial situation, said Mr. Huff. Everyoneshould have the opportunity to participate.

Despite cuts to art funding in Californias public schoolsystem, CCSM continues to dedicate itself to providingthousands of dollars in scholarships, giving the gift of

CCSM shares the sound of musicThe gift of music:

MUSICcontinues on the next page

COURIER photos/Steven FelschundneffThe Superstar Singers, Stacy Hanson, Megan Silva,Leonie Casper and Emily Pocock, sing A Jolly GoodLaugh on Saturday during Claremont CommunitySchool of Musics Third Annual Mayors Recital inClaremont.

Noelle Allen and Dallin Jackson practice a piece for 2 players during a recent class with teacher Artemis Bedrosat the Claremont Community School of Music.


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melody to students with a passion for music but withoutthe funds to pursue it. Fundraisers like the schools thirdannual Mayors Recital, held last Saturday, allow theschool to continue to make students dreams a reality.About $12,000 in scholarships has been given out so farthis year, a number Mr. Huff hopes will continue to growas the school year progresses.

Its always been about giving people the opportu-

nity to learn about music, Mr. Huff said. Its timeslike these when we have to help more.

The school draws its strength in hard times from thededication of its faculty, many of whom have been withCCSM for years, several since the schools early days.

We have gone through rocky stages throughout our40 years, but we always find our way through it and Ithink its due to the passion of all the teachers that wantthis to continue, said CCSM Business Manager LisaJorgensen. Its important to everybody and I thinkthats why we have had the longevity we have had.

CCSM instructors, many of whom have taught at no-table colleges across the country, tout impressive re-sumes, While master piano teacher Artemis Bedros,who has been teaching at CCSM for nearly 20 years,has molded players at prestigious universities, she hasa particular fondness for teaching budding, young mu-

sicians at CCSM. Beyond enjoying the receptivenessof her young students, Ms. Bedros says she has re-mained with CCSM for so long because of the unwa-

vering support she feels from the organization for bothher as a teacher and for the music education of her stu-dents. The staffs dedication to helping her students isworthy of recognition, she says.

[CCSM] is an institution that deserves to be helped bythe community because it gives so much back, she said.

The music schools now-bustling halls and fruitfulgiving programs were built from humble beginnings.The Claremont Community School of Music started inthe 1960s with a mission of providing musical instruc-tion in the wake of cuts to music education. Though the

school had a strong mission, it lacked a place to callMUSIC

continues on page 6

MUSICcontinued from the previous page

Aneta Augustyn and her pupil Litia Chaparian sing PieJesu on Saturday during Claremont Community Schoolof Musics Third Annual Mayors Recital in Claremont.

Joseph Barhoma smiles as he practices his guitar withteacher Christopher Leible recently at the Claremont

Community School of Music. Besides teaching at the pri-vate music school Mr. Leible is also on the faculty ofClaremont Graduate University.


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home. For decades students went to classes held in theirteachers homes, at local churches or studios.

In 1987, CCSM finally set up shop in 1200 square

feet of space at 951 W. Foothill Boulevard. Thoughsmall quarters, it was a significant step for the school,providing a needed home base.

It brought all of the teaching staff and students to-gether in one place for the first time, said BusinessManager Lisa Jorgensen.

With the help of the community, those small quartersturned into a labyrinth of classrooms, rehearsal spacesand the schools very own recital hall, built about 2years ago under the direction of Mr. Huff. The schoolhas taken significant strides since Mr. Huff stepped intothe role of executive director nearly 7 years ago, ac-

cording to Ms. Jorgenson and other administrators.He is our reckless Santa Claus, Ms. Jorgensen saidof Mr. Huffs willingness to go the extra mile for thegood of the school.

Its all to provide the next generation with the same ben-efit that music provided for him, Mr. Huff said. He cred-its music with helping him to create a sense of identity.

As a young person, music was my passion. It waswhat made me who I am and it continues to have awonderful effect on me, he reflected. [Music] is a

beautiful way of expressing yourself and becoming theperson you are meant to be. I enjoy providing that op-portunity for other people, to allow others to experi-ence what I experienced.

Looking to bring the Claremont Community Schoolof Music to new heights, Mr. Huffs top priorities in-clude maintaining a wide variety of classes for students

of all ages and abilities. Mr. Huff and staff look toachieve a step in this overarching goal by incorporat-ing classes through a program called The Miracle Proj-ect into the schools curriculum this coming January.Founded in 2004, The Miracle Project aims to helpchildren with autism and other special needs expressthemselves through music, dance, performance andmovement. The Miracle Project creates a safe envi-ronment for self-expression, said Barbara Durost,CCSM master teacher and education administrator,who will help lead CCSMs newest course.

We become a part of their world, instead of forcingthem to be a part of ours, Ms. Durost explained. Ofcourse, there is guidance from a teacher, but its just amaz-ing to see the levels these kids can get to on their own.

Mr. Huff looks forward to strengthening bonds be-tween the school and the community. Whether through

exposure provided with its summer concert series,fundraisers or scholarship opportunities, the CCSMfamily hopes to bring the music that inspired its found-

ing members to the next generation of musicians.The root of it all is allowing people the opportunity

to fulfill their longing for creativity, Mr. Huff said.We want to help feed that desire.

The Claremont Community School of Music is lo-cated at 951 W. Foothill Blvd. Find out more about theschool, sign up for a class or make a donation by visit-

ing www.claremontmusic.org. Beth [email protected]

MUSICcontinued from page 5

Grace Berhoeven and her daughter Ava get ready to go home following Avas vocal class recently at Claremont Community School of Music.

Nick Cox records a friends performance on Saturday dur-ing Claremont Community School of Musics Third An-nual Mayors Recital in Claremont. The event is one of themain fundraisers for the schools scholarship program.


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My paternalgrandfatherimmigrated

here from Germany and

my mothers family canbe traced back to theMayflower. One wouldthink that with thosekinds of ancestral be-ginnings that our family holiday celebra-tions would be steeped in the traditions ofthose roots, right? On the contrary, ourfamily tradition was to have chili onChristmas Eve.

My father would make a huge pot of chili that wasso popular with family, friends and neighbors theywould make a point of it to come by on ChristmasEve. The move of our family to California after World

War II had evidently been influenced by the lure of thesouthwest and its ethnic inspired dishes. After my fa-ther retired, my wife and I picked up the tradition andfor 26 years held a Christmas Eve open house for 60-plus family and friends, where the chili made from myfather's recipe became popular.

We remember the holiday traditions from our child-hood. Yes, we may recall the one or 2 times when wewished for and received that new bicycle or someother thing we just had to have, but it is the traditions

that remain with us and inform us as adults. We opengifts at certain times because our tradition was to doso. We attend a certain religious service at a certaintime because that is what mom and dad did. We musthave grandma's stuffing, mom's pumpkin pie or dadschili because nothing else would be right. The tradi-tions are the gifts we remember.

Communities have traditions also. The railroad-boom town that was Claremont had few residents dur-ing the 1887 holidays, and the boom had gone bust by1888, leaving a ghost town for Claremont's secondChristmas. The old depot, a few scattered houses, theland office and the Claremont Hotel were left from theboom of the preceding year. Christmas 1888 was a

lonely one for the few remaining residents.Renewed hope for Claremont was reborn during thewinter of 1888-89. The Pacific Land ImprovementCompany offered the hotel to a new struggling collegethat was holding classes in a small cottage in Pomona.

During the winter break, the entire faculty and stu-dents of Pomona College moved to the hotel and re-named the hotel Claremont Hall, which later becameSumner Hall. Christmas 1889 saw the beginnings ofan annual celebration with a Program of Music held in

Claremont Hall on December 19. The Christmas cele-bration was later moved to Holmes Hall (now demol-ished) and continued there for many years. TheChristmas party at Holmes Hall included narrated pan-tomimes, hymns, Christmas carols and Christmas sto-

ries, followed by a visit from Santa Claus, who arrivedwith a sack full of candy and presents for the children.It was reported that Santa had to arrive by climbingthrough a window, since Holmes Hall had no chimney

During this time, an early holiday event, the charitybazaar was held annually in the Renwick Gymnasium(now demolished) and was a chief source of gifts inClaremont.

The gift of tradition: From family to communityby John Neiuber

THE GIFT OF TRADITIONScontinues on the next page

Photo courtesy of Claremont HeritageA city-wide Christmas celebration at Holmes Hall inthe late 1800s.


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Russian masterpiecesand cookie extrava-ganza with theClaremont Symphony

The Claremont Symphony will per-form Tchaikovskys 1812 Overture,Rimsky-Korsakovs Scheherazade andBorodins In the Steppes of Central Asiain their second concert of the 60th sea-son, Sunday November 25 at 3:30 p.m.

The concert will be followed by a spe-cial cookie extravaganza reception. Con-cert guests and orchestra members arekindly asked to bring home-made cook-ies. Guests will be given a ballot, withprizes going to the bakers of the mostpopular treats. Both the concert and thereception are free.

Scheherazade is a symphonic suitecomposed by Nikolai Rimsky-Korsakovin 1888. Based on One Thousand andOne Nights, sometimes known as TheArabian Nights, this orchestral workcombines 2 features common to Russianmusic: dazzling, colorful orchestrationand an interest in the East.

CSO Concertmaster Gloria Can-gahuala will perform a difficult, sinuousviolin solo, the voice of Scheherazade.She will be using a very special 19thcentury French violin.

On the Steppes of Central Asia is amusical tableau (or symphonic poem) byAlexander Borodin, composed in 1880.It depicts an interaction of Russians andAsians in the steppe lands of the Cauca-sus. A caravan of Central Asians is cross-

ing the desert under the protection ofRussian troops.

The familiar 1812 Overture was com-posed to commemorate Russias defense

against Napoleon. It begins with an East-ern Orthodox Christian Hymn andafter dramatic depictions of the invasionand defeat of the invadersends tri-umphantly with the same hymn. Listenfor the French national anthem La Mar-seillaise.

The performance will be held atBridges Hall of Music on the PomonaCollege campus, 150 E. 4th Street (4thand College) in Claremont.

The reception will be next door at theThatcher Music Building. Drop-offs areallowed on 4th Street in front of the hall.A handicapped ramp is on the west side.Park in the First and Columbia parkingstructure or on streets to the west.

Celebrate Chanukahseason at TBI

Temple Beth Israel of Pomona willbegin to celebrate the Chanukah seasonwith its annual Chanukah Festival onSunday, December 2 from 10 a.m. to 2p.m.

Festival guests will be able to redeemtheir gold for premium cash value. Bringyour gold jewelry, coins or estate pieces

and redeem them for immediate cash.Vendors will also be on-site so guests canshop for their favorite holiday gifts whilealso partaking in gourmet food trucks.

Temple Beth Israel is located at 3033N. Towne Ave. in Pomona. Please call626-1277 for further information.

Our nativity: Get in theChristmas spirit withthe Claremont Chorale

The opening concert of the ClaremontChorales 2012-2013 season will featureAriel Ramirezs folk drama, NavidadNuestra (Our Nativity), which retellsthe Christmas story and forms the frame-work for a variety of Christmas musicfrom ancient times up to the present.

In the concert, to be held Friday, De-cember 1 at 3 p.m. and again at 7:30p.m., the Chorale will be joined by gui-tarists and percussionists, together pro-viding a diverse and joyous holiday

concert. The performance will be heldat the Claremont Presbyterian Church.

Tickets are $15 for general admission$12 for students and seniors. Seasontickets are also available.

The Claremont Chorale was foundedin 1968 and is currently in its 45th yearIt is composed of about 60 experiencedchoral vocalists, chosen by auditionGregory Norton has been its conductorand music director for the last 20 yearsand its accompanist is Barbara Durost, afaculty member at the Claremont Com-munity School of Music.

The Chorale presents 3 concerts eachseason, all chosen to provide a variety ofhigh-quality choral music to enrich themusical experience and enjoyment ofresidents in the Pomona-Claremont area

For information, contact the Choraleat P.O. Box 489, Claremont, CA 91711,by phone at 542-8430, or by email [email protected].


OUR TOWN

The gift of


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Annual interfaithThanksgiving eveservice at ClaremontPresbyterian

The Claremont Interfaith Council(CIC) will hold its annual InterfaithThanksgiving Service on Wednesdayevening, November 21 at 7 p.m. at

Claremont Presbyterian Church, locatedat 1111 N. Mountain Ave., in Claremont.The service will feature keynote

speaker Ron White, who represents thelocal branch of the Church of JesusChrist of Latter-Day Saints (Mormons)on the CIC and is its current president.

The evening will also include clergyand lay leaders from other faith com-

munities in the Claremont area, as wellas a broad spectrum of music, includingcontributions from the Claremont High

School Concert Chorale and a multi-congregation choir. There will also becontemporary selections included, ledby local worship music leaders.

The interfaith perspective our coun-cil brings to the holiday is very mean-ingful, said Rev. Rocky Supinger,associate pastor of the host church. Es-pecially because it directly speaks to val-

ues that make our country greatre-spect, tolerance and gratitude.

As has become the custom, an offer-ing will be received at the gathering,with the full proceeds going to InlandValley Hope Partners in support of theirfood security program.

For information, contact the Clare-mont Presbyterian office at 624-9693.

Local school planszero waste Thanks-giving gathering

Foothill Country Day School has atradition of hosting an all-schoolThanksgiving gathering for approxi-mately 320 students and faculty mem-bers. Each year, the youngest studentsdress up like Pilgrims and Native Amer-icans, and students share what they arethankful for. This year, the school hasadded a new twist: It will be a zerowaste event. All food will be used and

all paper products will be compostable.Even the trash bags will be compostable.

The event will be held on Tuesday,November 20 from 11:30 a.m. to 1 p.m.The parent group planning the event ishoping that community members willfollow their lead and think twice abouttheir own Thanksgiving feasts at home.

Foothill Country Day School is work-ing with Amys Farm in Ontario(www.amysfarm.com), a location oftenvisited by the students to learn aboutsustainable living. All the waste from theThanksgiving gathering will be taken toAmys Farm for their compost pile.

Amys Farm is an educational non-profit that is dedicated to health andurban sustainability for people andplaces, and to organic ways of growingfood. To read more about their philoso-phy, visit www.agrariansolutions.org.

For more information about FoothillCountry Day School, visit their websiteat www.foothillcds.org or call 626-5861.


OUR TOWN

The gift of


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Happy Holidays at

The Old School House

S

R


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There are a few guarantees when it comes toThanksgiving. Someone will break etiquetteby ignoring the unwritten no politics at the

dinner table injunction. There will be a friendlybut spirited battle over the remote between footballfans and those itching to watch the Twilight Zone

marathon. And there will be leftovers.

THE GIFT THAT

KEEPS ON GIVING

COURIER photos/Peter WeinbergerLEFTOVERS

continues on page 18

The gift of holiday leftovers:


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Baked Brie (serves 6)

INGREDIENTS

1 round brie cheese3 tablespoons cranberry sauce6 sheets of homemade or packaged Phyllo dough3 tablespoons melted butter

DIRECTIONS

1. Cut round of brie in half lengthwise.2. Spread cranberry sauce across lower half of brie and replace top half,sandwich-style.3. Wrap cheese in Phyllo dough, tucking the ends around the bottom of the brie.4. Glaze Phyllo dough with melted butter.5. Bake at 350 F for 25-30 minutes, or until golden brown.6. Serve with sliced apples and/or crackers.

Turkey Divan (serves 8)

INGREDIENTS

2-3 10 oz. packages frozen broccolior 2 bunches fresh

2-3 cups cooked turkey, diced2 cans cream of chicken or cream

of mushroom soup

1 cup mayonnaise1 teaspoon lemon juice1 tablespoon margarine1/2 cup sharp cheddar

cheese, shredded1/2 cup French fried onionsOptional: half-teaspoon curry powder

Turkey Chilaquiles

INGREDIENTS

2-3 tablespoons vegetable oil5-6 corn tortillas1 can 28-oz green enchilada sauce2-3 cups shredded turkey1 cup of grated Mexican cheese blend

DIRECTIONS

1. Using 2-3 tablespoons of oil, brownboth sides of 5-6 corn tortillas in thebottom of a medium to large-size frypan on medium heat.2. Add 3/4 of a can of 28-oz. can of

green enchilada sauce. Reserve asmall amount in dish on the side.Reduce burner to simmer.3. Cover entire top of browned tortillaswith left-over shredded turkey (can besubstituted with cooked, shreddedchicken or any other pre-cooked meat.)4. Cover top with Mexican cheese mix(cheddar, monterey jack, queso que-sadilla and asadero). Pour remaininggreen enchilada sauce on top ofcheese. Simmer until fully melted.5. Serve with black beans, fresh

cilantro, avocado, sour cream or anyfavorite toppings.

Thanksgiving Leftover Mashed

Potato Pancakes (yield=4)*from the Savoring Thyme website

INGREDIENTS

2 cups mashed potatoes1 egg1/3 cup whole wheat or all-purpose flour1/2 teaspoon garlic powder3-4 chives, minced2 tablespoons grapeseed or vegetable oilsalt and pepper to taste

DIRECTIONS

1. Preheat the skillet and oil overmedium heat.2. Mix the mashed potatoes, egg,flour, garlic and chives together ina bowl.3. Pour 1/4 cup of the mashedpotato mixture into the pan andallow to cook until brown. Flip the

pancakes and brown the remain-ing side.4. Top with sour cream and/orcranberry sauce or apple sauce,or with heated gravy.

DIRECTIONS

1. Layer broccoli and turkey in a flatPyrex pan.2. Mix soup, mayonnaise, lemonjuice, margarine and cheese, thenpour mixture over broccoli and

turkey.3. Top with toasted onion.4. Bake at 350 F for 25-30 minutes,covering pan with foil for the first 20minutes.5. Eat as is, or ladle over rice, noo-dles or baked or mashed potatoes.


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COURIER photo/Peter WeinbergerUse leftover Thanksgiving cranberry sauce to make Baked Brie. The crust can be made with Phyllo dough or cresent roll dough. See page 16 for the recipe.


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There is nothing wrong with a turkey sandwich anda side of mashed potatoes, but there are more creativeways to employ an excess of holiday foods.

How about a turkey salad? Just toss shredded turkey,chopped pecans and some soft cheesebleu or goat,depending on your preferenceon a bed of saladgreens. Then sprinkle the concoction with some cran-

berry vinaigrette, pulled from the Craving Chronicleswebsite. Heres the recipe: 1/2 cup whole-berry cran-

berry sauce, homemade or canned; 3 tablespoons or-ange juice, fresh or refrigerated; 1 tablespoon olive oil;2 tablespoons apple cider vinegar and a pinch of salt.

Turkey pizza, anyone? Just ladle barbecue sauce onpizza dough or a Boboli-style pizza crust, then addmozzarella cheese, shredded turkey and purple onions.Bake and enjoy.

How creative can you get with leftovers? A small co-terie of COURIER staffers recently gathered to find out,testing out a handful of recipes: mashed potato pan-cakes; turkey chilaquiles; phyllo-wrapped, cranberrysauce-stuffed baked brie and a turkey broccoli casse-role. The result was a fabulous feast, sure to enlivenyour post-holiday slump.

Were delighted to share our culinary discoveries withyou, but first things first. Lets talk turkey. How longare leftovers safe to eat? Mayo Clinic nutritionist Ka-terine Zeratsky offers an easy rule of thumb on theMayo Clinic website (www.mayoclinic.com/health/food-safety/AN01095).

Ms. Zeratsky urges you to refrigerate leftovers, par-ticularly those containing meat, poultry, dairy or eggs,as soon as possible. Dont let the time any foods sit outexceed more than 2 hours at typical room temperature,she advises. Its all about avoiding what she deems thedanger zonebacteria-friendly temperatures be-tween 40 and 140 degrees Fahrenheit.

Refrigerated leftovers can be safely consumed for 3to 4 days, Ms. Zeratsky says. If you dont think youll

be able to eat them that quickly, she adds, freeze themimmediately. Leftovers should be cooked at tempera-tures reaching 165 F. If youre ever unsure aboutwhether leftover food is good or bad, the nutritionistsays its best to err on the side of caution, following theold adage, When in doubt, throw it out.

Now that you know how to keep your leftovers safe,lets talk about how to make them savory. Bon apptit!

Sarah [email protected]

LEFTOVERScontinued from page 14


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COURIER photos/Peter WeinbergerCOURIER staffers Jenelle Rensch, Sarah Torribio and Kathryn Dunn prepare a Thanksgiving leftovers feast including Turkey Divan, baked brie, potato pancakes and chilaquiles.


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Scripps and PomonaCollege present aconcert of studentdanceworks

In The Works..., the annual fallconcert by students of the departmentsof dance at Scripps and Pomona Col-leges, will take place Thursday, De-

cember 6 and Friday, December 7 at 8p.m. with a matinee and evening per-formance on Saturday, December 8 at 2p.m. and 8 p.m. in the Pendleton DanceStudio, Pomona College.

Reflecting a variety of contemporarydance styles, the program will featurein-progress dance works choreo-graphed and performed by students.Several of the dances will be furtherdeveloped as senior thesis projects indance for the Scripps and Pomonaspring dance concerts.

General admission is $5 and ticketswill be sold at the door. (Check or cashonly, please.) Doors open a half hour

before the performances.For general concert information,

contact the Scripps College Departmentof Dance at 607-2934, or Pomona Col-lege Department of Dance at 621-8176.

For disabled access to PendletonDance Studio, please call 621-8176 oneweek in advance.

Thanksgiving commu-nity dinner at OLA

The Secular Franciscans at Our Ladyof the Assumption Church will serveturkey and all the trimmings from noonto 2 p.m. on Thursday, November 22.

The lunch is at no cost for those whoare alone or without family to help cel-ebrate Thanksgiving. All that is asked is

that guests provide their names so thatsufficient food may be prepared.

The dinner will be hosted in the audi-torium by volunteers. Sign up as aguest, cook or volunteer by calling Billand Judith Mussatto at 626-3777.

Our Lady of the Assumption Churchis located at 435 Berkeley Ave. (cornerof Berkeley and Bonita Avenues, 2blocks west of the Claremont Village)

All ages are welcome. For more in-fromation, visit www.olaclaremont.org

City of Claremontsholiday promenade onDecember 7

The city of Claremont invites every-one to an evening filled with livemusic, festive storefronts, a tree-light-ing ceremony and more.

The Claremont Village will trans-form into a holiday wonderland wherethe young and young at heart can enjoy

the festivities. The Holiday Promenadewill include live entertainment from theClaremont High School ChamberSingers, the Moultrie Academy andholiday carolers throughout the Villagestreets.

The tree-lighting ceremony, spon-sored by the DoubleTree, will begin at6 p.m. on stage at the Depot.

Parents are encouraged to bring a

camera to take a photo of their littleones with Santa and Mrs. Claus at cityhall from 5 to 6 p.m. and again from 7to 8 p.m.

Also, back by popular demand, chil-dren and adults can enjoy an outdoorskating rink located at Indian HillBoulevard and Second Street. Skatingis available on Friday, December 7from 1 to 9 p.m. and Saturday, Decem-ber 8 from 10 a.m. to 6 p.m. The skat-ing rink is sponsored by VillageMarketing Group.

For more information, call 399-5490.

OUR TOWN

The gift of


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An olive branch is traditionallyrepresentative of peace, asymbol that is particularly apt

during the holiday season.Olive branches recently took on a more literal

meaning for the dozens of Claremont Collegestudents and staffers who gathered to make useof the organic bounty gracing the Scripps cam-pus.

Participants met on the Bowling Green Lawnon the morning of Friday, November 9 for 3hours of pulling fruit from branches cut from thevenerable olive trees on campus. Afterward, thepicked olives were driven to a facility in Ojai tobe pressed into olive oil and bottled.

The harvested trees represent less than half ofthe campus 70 olive trees, which were plantedin the 1930s. Nonetheless, the yield was impres-sive: the 1505 pounds of olives collected pro-duced enough oil to fill 800 8-ounce bottles. Thesustainability committee plans to sell the oliveoil in the Scripps Store and online, and hopes the

endeavor will eventually grow to the point whereit funds campus and community sustainabilityefforts.

While they are still determining when theolive oil will be available, members of the sus-tainability committee hope it will be in time forthe holidays. The Scripps-grown olive oil will bedistinguished by a label featuring a hand-drawnolive tree, created in 2007 by Sarah Moos, a stu-dent in Nancy Neimans food politics class. One

The gift of bounty: Scripps hosts colleges first olive harvest

COURIER photo/Steven FelschundneffPitzer College students Maia McCoy, left, Johanna Garcia and Sophia Rehmus pick olives during a harvest atScripps College recently. Students and grounds workers spent several hours picking olives for the first everbatch of Scripps College olive oil.

THE GIFT OF BOUNTYcontinues on the next page


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of Ms. Moos classmates, India Mullady, cre-ated the initial business plan for harvestingand selling olive oil.

In years past, the olive trees havebeen sprayed with chemicals to re-duce their production to lessen the

chance that a student will slip onthe fallen fruit. Ms. Neiman prefersthe new approach.

We have all these trees on cam-pus that require water and upkeep,and which to up to this point havebeen largely decorative, she said.Its great that were letting themdo what they do best, which is tofruit.

Ms. Neimans classes focus on the impor-tance of knowing where your food comesfrom. Food should not only nurture the body,she believes. It should be produced in a waythat causes no harm to the environment or tofood workers. She is already looking forwardto next years olive festival, which the sustain-ability committee plans to hold next October.

There was real joy out there. People had agreat time connecting to the earth and to each

THE GIFT OF BOUNTYcontinued from the previous page


COURIER photos/Steven FelschundneffPitzer College student Emma Shorr picksolives at Scripps College during a recent har-vest at the school. Students from across theClaremont Colleges came to Scripps to help inthe harvest with the goal of creating olive oil.


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other, Ms. Neiman said.Ms. Neimans educational back-

ground is in political economics of fi-nance. In recent years, her emphasishas shifted from financial policy tofood production on the local and globalscale.

Ive always been interested in

teaching about social justice issues andin looking at the power dynamics in theeconomy, she explained. Foodseemed to be a place to get at issueslike the treatment of farm workers andmeat packing workers and at environ-mental justice issues. Everyone hassome sort of connection to food.

Ms. Neimans emphasis on actionhas been inspiring to Scripps College

junior Emma Shorr.What I love about her classes is

they are not just about talking, shesaid. Shes actually saying, As part ofthis class, you actually have to go outand be a part of food justice.

For the past 2 years, Ms. Shorr hasvolunteered with Crossroads, a pro-gram aimed at educating and support-ing women newly-released from prison

who are reintegrating into society. OnMeatless Mondays, Ms. Shorrwho ispiecing together her own major, globalfood studiesuses input from thewomen at Crossroads and locally-grown produce to craft healthy meals.

She is also involved in an inauguralprogram associated with Crossroads


ABOVE: The area of Scripps Collegethat was harvested for the olive oil hasmany mature trees that produced a sig-nificant amount of fruit.

AT RIGHT: Scripps College groundsworkers join a multi-campus contingentof student volunteers during the firstever harvest of the olive crop.



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called Fallen Fruit from Rising Women. In this enter-prise, she and other Scripps interns are working withCrossroads clients to make homemade jams, pre-serves and crafts out of excess fruit donated by com-munity members. Some of these products, includinghair clips and votive candles made from blood or-anges, debuted in a booth at the recent Village Ven-ture event in downtown Claremont.

The olive harvest is an event after her own heart,Ms. Shorr said.Weve got perfectly wonderful olives falling to the

ground every year. Its exciting to finally do some-thing with them, said Ms. Shorr.

Lola Trafecanty, director of grounds at Scripps andco-chair of the sustainability committee, predicts thatthe olive oil is going to be a big hit. Ever sinceeveryone saw us harvesting, people have been asking,When is the oil going to be available? I want a bot-tle.

Beyond the product, Ms. Trafecanty said theprocess itself was therapeutic.

There is nothing like doing something outside justin the natural environmentdoing a job that is sosimple and yet so meaningful, she said.

For Pitzer student Keiko Budech, the hands-on

learning continued the day after the harvest, when shedrove the olives up to Ojai.It was amazing to see all the steps it takes to press

the olives and even taste the final product, she said.Ms. Budechs outlook mirrors that of the growing

sustainability movement, which reflects the old adageWaste not want not.

I think sustainability projects are extremely im-portant, especially on college campuses, in order toshow students how to be stewards of the environ-ment. We need to collectively fight environmental in-

justices, and work towards a more sustainable world.Sarah Torribio

[email protected]

For information on Scripps Olive Oil, [email protected].


Photos courtesy of Scripps CollegeOlives harvested from Scripps College trees were taken to Regalo Omaggio Farm in Ojai, where they werepressed and the olive was bottled. The label was designed by Sarah Moos '09, who was involved with the orig-inal group of students who took Professor Nancy Neiman Auerbach's course titled "The Politics and Cultureof Food." The label designed by Ms. Moos can be seen on the following page.


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This year 2 Claremont arearesidents, Siri Neas andDebra Ouellette, partici-

pated in the Susan G. Komen 3-Day walk, toward a cure for

breast cancer. Both Ms. Neas

and Ms. Ouellette are seriousabout making a difference andwere willing to beat the streetto prove it.

Since 2003, Susan G. Komen For theCure has been hosting the grueling 3-day,60-mile walk. The event travels from cityto city, raising money and awareness forwhat is the leading cause of cancer deathsamong women ages 15 to 54. The eventending in San Diego had its final weekend,Friday through Sunday, November 16-18.

When Ms. Neas got involved with the3-Day walk 5 years ago, she was nostranger to working for a good cause. She

has been involved in multiple charity

events, including the Dog Walk hosted bythe Inland Valley Humane Society. Ms.Neas involvement with the cancer walkstarted when her cousin invited her afterseeing it advertised in a magazine. Withher passion for helping others, she readilyagreed and started preparing for whatwould become a life-changing experience,

Its not about any one person, its aboutthe moms and the daughters and sistersand fathers watching their loved oneswalking for life.

Preparing for the walk is a challengein itself, she would come to find out.Ms. Neas and her team, fondly namedWalking and Wineing, train 48 weeksout of the year. Their routine consists of

walking 18 miles on Saturdays and 15miles on Sundays, along with walkingan average of 3-5 miles 2 to 3 times eachweek. Ms. Neas says by the end of theyear, including the actual event, she haswalked close to 700 miles.

Seeing all of the survivors and theprogress being made, thats why we dothisbeing a part of that difference. It isreally moving.

Training isnt the only way a participant

has to prepare for the walk. Each personmust raise at least $2300 for the cause.

Some years have been more chal-lenging, but cancer doesnt go away justbecause the money goes away, Ms.Neas noted.

Even through the challenging years, shehas found some very inventive ways tomake money including creating dog ban-danas, magnets and pins along with host-ing yards sales and golf tournaments.

Going into her first walk, Ms. Neasdidnt realize the profound effect that itwould have on her. Even though she hadnever been personally affected by breast

3-Day cancer walk gives hope for cureThe gift of life:

Team Walking and Wineing and SDPDshow support at the Susan G. Komen Walk.

CANCER WALKcontinues on the next page


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cancer, the stories and experiences of the other walkershave fueled her passion for the cause.

To see so many people come together for a commongood and heading towards a common goal is so much

bigger than any one participant or any one story, em-phasized Ms. Neas.

She has now been walking in the 3-Day event for 5years. Family and friends recently gathered to cheer on

Ms. Neaswhos in her fifth consecutive yearas sheand her team walked the 60 miles. In the end, she says thehardest thing about the race is when it is all over.

Its like youre still living on a high, she said. Thegroup is so close-knit and society is just not like that.

Mrs. Ouellette is a 9-year veteran of the walk and this yearwas no different. She started in 2004 when her friend Jes-sica was first diagnosed with cancer. Along with Jessicashusband, she braved the 60-mile walk for the first time.Jessicas cancer returned and she died in 2006. Ms.

Ouellette continues to walk in her honor to this day.After 8 years of participating, Ms. Ouellette was more

than prepared to walk in her ninth event. She began train-ing in April with the rest of her team, a large group ofaround 20 people called the Cliff Crew. Their member-ship ranges from people as young as 16 to people in their60s. Their leader Cliff inspires them for their weeklywalks. They start walking 6 miles and bump it up everyweek until they have reached 20. Ms. Ouellette doescross-training on her own during the week.

Ms. Ouellette she says she doesnt get nervous any-

more, even with the daunting 60 miles before her. Thetrials of completing the grueling event do not deter her.A blisters nothing compared to cancer, she said.After the long days walk is over, you can find Ms.

Ouellette and her crew by their distinctive light-up bunnyears. She says that staying in the camp is an integral partof the walk. With volunteers feeding, pampering and gen-erally taking care of them, its no wonder that most walk-ers choose to stay in camp.

Along with fun activities and camaraderie, the camp

also features remembrance tents, which are also posi-tioned at every stop of the race. Walkers and visitors arewelcome to embellish the tents exteriors with storiesor notes of remembrance to loved ones in a uniqueheartstring-pulling display.

Have your tissue ready, Ms. Ouellette advises.After another successful year of walking, both women

said the 3-Day walk is, The way the world should be.This year, there were 2500 walkers and 400 crew peoplewho made the event possible. All of the money madefrom the walk will go towards national research and out

reach programs. Last year alone, Susan G. Komen Forthe Cure was able to fund more than 700,000 breasscreenings for low-income women and provided financial and social support for more than 100,000 womenmen and families battling breast cancer.

Whether you have been affected by breast cancer ornot, this communal event is sure to inspire anyone whois a part of it.

I walk because I cant walk away, Ms. Neas said.Jessica Gustin

CANCER WALKcontinued from the previous page


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Documents

Courier Holiday Magazine