Admissions Magazine

THE ADMISSIONS MAGAZINE OF EMMA WILLARD SCHOOL FALL 2013

FALL 2013

Gabrielle DeMarcoDirector of [email protected]

Jamie Hicks-Furgang Director of Enrollment

Lilly PereiraDesignerwww.lillypereira.com

Trudy E. HallHead of School

Please send any questions to:Emma Willard School285 Pawling AvenueTroy, NY [email protected]

Signature, the magazine of Emma Willard School is published by the Communications O!ce two times each year for our future Emma Girls and their families. The mission of this magazine is to capture the school’s values and culture through accurate and objective stories about members of the Emma community, past and present, as they put Emma Willard’s mark on the world.

t Beatrice Apikos-Bennett ’13 used her digital camera to capture all the places her feet have taken her. Her “moving” photography was showcased in Emma’s end-of-year senior art show.

12Home Sweet Home With a deep love of the land and strong commitment to sustainability, Emma Marvin ’98 stands ready to take over her family’s maple farm and company.

20 Global Girls Follow !ve Emma Girls on their deeply personal journeys around the world.

ON THE COVER"is “signature” is brought to you by Emma Marvin ’98. Below, Emma Girls take in the culture on their service trip to India.

D E P A R T M E N T S

F E A T U R E S

02 From the Triangle"e Hall of Fame, sisters on the !eld, student philanthropists, budding politicians, and other Emma news.

08 Faculty VoicesQ&A with teacher Carol Braun.

10 The ClassroomMeredith Legg introduces us to engineering at Emma.

28 Click

30 Admissions

32 Signing O!Why don’t we have a female president? Head of School Trudy Hall discusses the barriers to women in leadership.

33 Bicentennial

Printed on 100% recycled paper manufactured entirely with non-polluting, wind-generated energy.

THE ADMISSIONS MAGAZINE OF EMMA WILLARD SCHOOL

2 EMMA WILLARD SCHOOL

From !h" Triangl"

PRACTICUM This spring, over 120 girls took at least one Practicum—Emma’s independent study experience. Four students interned with New York State Assemblyman Felix Ortiz (below). Practicums this spring took girls far and wide to study journalism at the Troy Record, learn emergency room care at Samaritan Hospital, and volunteer with the American Red Cross. Students also took courses in German, Japanese, Italian, and American Sign Language. Through the program they also stretched their artistic skills in musical theater, oil painting, pointe, hip hop, and tango.

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!e girls of Phila, Emma’s student philanthropy group, were honored with the Champions for Children of the Capital Region Youth Helping Youth Award. !is annual award honors groups who work hard to improve the lives of children in the Capital Region community.

Phila was founded in 2004, thanks to the generosity of Michal Colby Wadsworth ’65 and her husband Jim. It was designed to teach girls about the importance of philanthropy in building stronger communities. Each year, members award a total of $5,000 in grants to charitable organizations. Phila members begin the school year by selecting a service focus, then distributing proposal requests and grant applications to organizations that "t their rigorous criteria. Like a traditional foundation, the members evaluate each proposal and meet with representatives from inter-ested organizations. At the end of the year, Phila makes awards to those projects that best meet the objectives of the group and the needs of the community.

Charities that have bene"tted from the support of Phila include Community Caregivers, Troy Damien Center, Troy Unity House, Troy Boys & Girls Club, Vanderheyden Hall, Room to Read, !e Ark After-School Program, Joseph’s House, Jewish Family Services of NENY, Hope 7 school, and Friends of Prospect Park.

Champions for Children: Phila

$38,000Total Donations

$5,000Average Yearly Donations

24 community organizations served 50 + girls taught

the value of philanthropy


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!is past school year, Emma had not one, but two sets of sisters on our varsity lacrosse team. Tearing up the turf together were sisters Francesca (Ches) Gundrum ’13 and Olivia (Liv) Gundrum ’14 as well as Natalie Kiley-Bergen ’13 and Elizabeth Kiley-Bergen ’16.

For Natalie and Elizabeth, it was a brand new experience to play side by side with each other.

“We were nervous about it to start, but it really worked out,” Natalie said. “You build o" the relationship you already have. We respect each other and I can tell when something is wrong before anyone else might notice and vice versa.”

With a di"erent perspective, Ches and Liv had played on the same team since they were #ve and four years old. As they sat after their last game together, Ches teared up at the thought of no longer playing next to her little sister.

“!ere is de#antly something dif-ferent about the biological bond ver-sus with the friendly social ‘sister,’” Ches said. “It is this sort of silent communication that goes on that no one understands, but it exists and it is prevalent. It shapes the game and the way we play together.”

While they might play similarly on the #eld, Liv and Ches often couldn’t be more di"erent from each other outside the game.

“We have opposite taste in music and completely opposite personali-ties,” Liv said. “She is like the neatest person you will ever meet and I am so messy and disorganized.”

!e team made it all the way to the state sectionals. !eir #nal game left each of the girls bruised and sore. Ches got the worst of it with torn ligaments in her ankle, resulting in her walking through commence-ment with a beautifully adorned white cane and bruises across her arm.

Led by their coaches, Assistant Athletic Director Liz Parry and English Instructor Kit George, the team #nished the season with twelve wins and only four losses.

“We had really good chemistry this year,” Elizabeth said. “I think the seniors on the team were really inviting. We had some players who hadn’t even picked up a stick before this season.”

!e resulting bonds between not just the sisters, but all the girls, went deep, according to the players.

“I have played one or two seasons with the people who have become my closest friends,” Natalie said. “Athletics are a great way to have variation in Emma life. It is a source of happiness.”

“And it is not like at some schools where they force you to play sports,” Liv said. “Here, everyone who plays a sport wants to be there.”

And the environment of support was fostered by the larger commu-nity at Emma, according to the girls.

“!ere is a di"erent type of attitude at an all-girls’ school,” Elizabeth said. “We would clap and cheer at whatever call it was. Before Emma, it was never like that. Here, we would clap even when the call didn’t go our way.”

As Ches packs up for Dartmouth and Natalie for Bowdoin and Liv and Elizabeth begin their #rst year at Emma without their big sisters, they share their own words of wis-dom for the underclasswomen starting in lacrosse.

“What you do before the season makes a huge di"erence,” Natalie advised. “And when you are in the environment, make the most of it.”

“Don’t be afraid to make mis-takes,” Liv said. “You learn from the mistakes you make, especially in sports. You are going to mess up 100 times before you get it right, so you might as well get to 100 faster.”

ON THE FIELD

Lacrosse Sisters

At Emma, we often hear the refrain, “we are just like sisters.” This mantra becomes particularly common among girls on the same athletic team, as hard play on the field often forges close bonds among teammates. But, what happens when your teammate is your actual sister?


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LEHALL OF FAMEOn October 12, 2013, Emma Hart Willard will finally be inducted in the National Women’s Hall of Fame, in Seneca Falls, the birthplace of the American Women’s Rights Movement. On that day, Madame Willard will join 247 other women who have made enduring contributions to our nation, including Emma alumna and feminist Elizabeth Cady Stanton.

Founded in 1969, the National Women’s Hall of Fame recognizes the achievements of great American women. Inductees are selected every other year based on their lasting contributions to society through the arts, athletics, business, education, government, humanities, philanthropy, and science. From a group of over 100 completed nominations, an independent national panel of judges conducted a rigorous scoring process and selected our founder for induction. For more information about the Hall of Fame and to make plans to attend the induction ceremony, visit www.greatwomen.org.

condemned faces in candlelight

Midnight skin speaks when swollen lips can’t.

maps etched on windswept facesrecord stories of a splintered pastand starsof afadedfuture

shadows dance on sunken facesin the lunar concrete roomcandlelight casts an eerie glowon thecoal skin of these voyagersand their minds !it from bloody "elds at hometo urban dreams and sky scrapers

BY MARYAM AHMAD ’ 15

Maryam and fellow author Julia Vining ’14 both won Scholastic Gold Medals for their writing this year. This national award is given to just over one percent of the 160,000 students who submit their writing.

Led by resident faculty member Gemma Halfi, students and faculty celebrated Body Image Month with a “These Are Our Bodies” campaign. The campaign had female faculty take the lead making posters describing what they love most about their bodies. The girls were then led in a discussion by peer educators and resident faculty about body image and asked to create their own posters heralding the joys of their bodies. Here is a taste of what they had to say:

“ Though at times I wish my legs were Tyra Banks-long and my skin Proactiv-clear, I know how truly blessed I am to have what I do.” —Murielle

“ My body moves to the beat of dancehall reggae, country, and SOUL. My body is built with bones big enough to hold MY SOUL.” —Dominic

“ My hands hold the memories of 1,000 high fives…and fist bumps.” —Kia

“ These long legs also make me the perfect height for hugs (even though I bump into things).” —Kelsie

Our Bodies


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Showing their true colors, our boarding freshmen, their residential faculty, and student leadership have a blast with their own Holi. The festival is a Hindu celebration of spring some of our girls were lucky enough to experience in India over Spring Break. They were delighted to bring this cultural experience to Emma!

Senior prank today! The whole school is suddenly filled with witches and wizards as the seniors turn Emma into Hogwarts complete with a Sorting Ceremony at Morning Reports, an all-day pick-up Quidditch match on the Triangle, and a Triwizard Tournament during lunch.

SOCIAL MEDIA

@emmawillard So this came in the mail today. Eeep! Really hope I get in! #emmawillard #admissionsinfo #admissionsmagazine #coolestschoolever #NewYork

@emmawillard Math indoors? Functions and Trig at #emmawillard takes right triangle analysis outside.

facebook.com/emmawillardschool

@emmawillard

instagram

All the lovely damsels. #prom @emmawillard

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Faculty Voice!

Let’s start at the beginning. Where did you grow up? I grew up in Cleveland. I grew up looking at the original of that poster in the Cleveland Museum of Art. [She gestures toward the print of Monet’s !e Red Kerchief on the wall behind me.] I actually went to an inde-pendent day school [in Cleveland] for grades seven through 12 called Hawken School and I loved it. Starting in seventh grade, I knew I wanted to be a teacher.

What did you study in college?I double majored in physics and English with the idea of being able to teach both subjects because those are the ones I thought I would enjoy most. And I minored in math and philosophy.

You went on to earn your doctor-ate in physics from Northwestern. What made you decide to teach in a high school as opposed to going into higher education? I really wanted to teach high school because

those are the people who had a big a"ect on who I am. In high school, your eyes are really opening to how exciting the intellectual landscape is, what is possible, and what is out there. You are trying to #gure out what type of person you want to be.

Emma is not the !rst place you have taught. Where are the other places you have taught and in what subjects? I did my undergrad in Valparaiso University in Indiana. I was a TA for physics discussion sessions in the evening, going over the assignments. And I loved it. I completely loved it. So that was my #rst teaching experience. My #rst full-time teaching job was at Staten Island Academy.

Every teacher has their own style, their way of approaching teaching. What would you say about your teaching style? I am told I am very energetic. I drink a lot of co"ee.

Carol Braun

From Solutions to Etymology

INTERVIEW BY GABRIELLE DEMARCO

Carol, who is the newly named Henry L. !ompson Chair in Mathematics and department head, is #nishing her very #rst year of teaching at Emma. Talk to Carol for a few minutes and it is clear she has never slacked o" at anything in her life. She is also one of those rare individuals who knew from an early age exactly what she wanted to do—be a high school teacher at an independent school.

After visiting her class, we sit together in her o$ce overlooking the Triangle at the end of a full school day. She is still buzzing from a long day of teaching as she #ts in our interview before meetings with several anxious students looking for extra help on an upcoming test. Here is our conversation:

Photographing Carol Braun is akin to trying to capture a bee moving from flower to flower. While teaching, she whirs swiftly from whiteboard to desk and back again, gliding in and out of my viewfinder. As tiny as many of the teenagers she teaches here at Emma, Carol is a ball of energy with a deep love of knowledge in any form.

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[She holds up the large silver thermos on her lap as evidence.] I really like being in front of the classroom. !at is part of the excitement of it for me, but I am not the “sage on the stage” with all the answers. !e other half is trying not to let two sentences go by without making sure it is a conversation with my students. I like all the answers to come from the students, which at a place like Emma Willard works very well because they are very bright young ladies.

You didn’t always teach girls. What do you like about teaching girls?I "nd that there is much less pos-ing. I found that when boys and girls were mixed that there was a lot of acting “too cool for school.” Even with the ones who wanted to work hard, they would often put on a front as if they didn’t care or as if they didn’t work hard. Here, there is no shame—in fact it is a good thing—to be conscientious workers.

What are some other things you enjoy doing in the “spare time” you barely have? I love reading, especially the classics. We live pretty far away and so I have turned my drives into a little literature

independent study. I get a bunch of audio books and I have been cruising through them. So far my favorite this year has been Anne Karenina. I also love language in general. And so I took French in school and was happy a couple years ago when I could pick up a French novel and hadn’t lost my French. And when I was in grad school, I was sick of taking physics all the time and so I took Russian for four years, which was a lot of fun. I also love etymologies.

Is there an interesting word history that comes to mind? When my husband and I were “wooing” we were exchanging a lot of etymologies.

!is is adorable. [Carol laughs.] One of the early ones that I think I actually found and told him about was “apricot.” It comes from…[she walks to the whiteboard. Teachers can’t resist those things for too long.]…“praecox” and “persicum.” Where “persicum” means “peach” and the “praecox” part is like “precocious.” So apricot is really like a “precocious peach” because it ripens earlier than peaches do.

In high school, I was the girl who would have said, “I am terrible in math.” How would you adjust your method for the girls who are down on themselves about math?What I feel very strongly about math learning is that people learn math in di#erent ways and at di#er-ent speeds. !at is something I "nd myself saying over and over again. Doing math is kind of like playing a musical instrument. You may just have to drill and drill and drill and eventually math skills become like second nature and then you can play the beautiful songs that come with being able to move on to the next level.

What do you hope girls bring to the table when they come to your class? I always hope they can take pleasure in the learning itself...that they aren’t getting so wrapped up in the ulterior goals like getting into a good college or being successful. I want them to see there is so much joy in just learning. And even if they don’t feel it on that particular day, that is what I am always hoping to coax out of them.


Th! Cla"ro#m

Intro to Engineering

Building a New Model

!is inaugural engineering course presented a learning experience for all involved as Emma Willard became the "rst all-girls’ school in the nation with a course solely devoted to this typically male dominated "eld.

Civil engineering was experienced by working with Computer Aided Drafting or CAD, as well as creating detailed three- dimensional models of an ideal dorm room. Budding civil engineers built bridges as well. Many of their paper viaducts were capable of holding more than 11 pounds of sand.

Mechanical engineering was experienced with the help of Emma’s own MakerBot 3D printers, where the girls designed and printed out their own Lego pieces using the revolutionary new printing process. !e technique prints out a computer- generated design layer by layer into a desired shape. !e Lego robots taught them not simply about mechanical engineering,

but also o#ered lessons in computer sci-ence as the girls wrote code to program and move their machines.

Girls also built a pneumatic classroom together and competed against each other to build gumdrop and spaghetti towers before the semester came to an end.

Read as Meredith shares her experience teaching this new Emma class.

One by one, I watched it happen to each girl in Intro to Engineering this spring. For a few, it happened in the "rst couple of days. For most, it wasn’t until the third

Girls huddle over their robots. Pieces of wire and Lego™ litter the wide black lab tables they sit at. Laptops are open as they troll YouTube for videos on building robots. Bits of girli-ness—pink plastic cups of sweet iced coffee and shouts of “you’re amazing!”—tell you that this isn’t your typical engineering pro-cess. This is Intro to Engineering taught by Sara Lee Schupf Family Chair in Instructional Technology and Classroom Innovation Meredith Legg, Ph.D.


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or fourth or even !nal project. No matter how long it took, every girl had that pivotal moment when she stopped thinking like a student and started thinking like an engineer.

"e goal of this new course is twofold. First, to expose girls to the engineering design process– that is, the cyclical process by which

engineers 1) identify a problem, 2) identify constraints that control solutions to that problem, 3) generate and analyze possible solution ideas, 4) choose one solu-tion to test, and 5) re!ne their

design by starting again at step one. "e second goal of the course is for girls to practice persistence, self-e#cacy, and self-awareness through a project-based curriculum. "ese are skills essential for girls who pursue engineering majors in college. As I designed the course, I had hoped that along the way,

each girl would see a transformation in the way she thinks about the engineered world around her.

For one student, her engineer-ing breakthrough happened in the very !rst project, the “Ideal Dorm

Room.” Once designed in three dimensions, students translated their designs into two-dimensional plans and built their models by hand as three-dimensional architec-tural models using foam core. "is student and her partner presented a fabulously designed, compact dorm room suite that they imag-ined would function like a “hob-bit house”—half underground, half above—and would be located on the hill overlooking the track. For this student, I knew she was thinking like an engineer when she questioned another group’s design. Pointing out that the group’s design was somewhat sprawling and dis-jointed, she wanted to know what their overall design concept was? Why they hadn’t used space and materials more e#ciently?

For another student, I saw her inner-engineer emerge in the !nal project: the “Lego Robot Challenge.” "is student’s group was struggling mightily with the task, and was nearly ready to give up. But like an engineer, this student would not give up. She persisted, making changes to the code, adjust-ing the robot’s design, and testing the robot over and over and over. After several days of frustrating work, I heard shrieks of joy from the testing area; it had worked! "e team had !gured it out! "e pride I saw on that student’s face was only matched by her renewed belief that with hard work, she could tackle any challenge I could throw at her.

Teaching Intro to Engineering is a gift for me. As a civil engineer, I took great pride in elevating my gender’s role in the world of engi-neering. As a teacher, I now have the chance to open up the world of engineering, a world I love and cherish, to an incredible group of Emma girls. "e greatest successes of the !rst Intro to Engineering course were those moments when each girl tapped into her own inner-engineer. "ose are the moments that drive me forward to next semester.

“ I heard shrieks of joy from the testing area; it had worked! The team had figured it out! The pride I saw on that student’s face was only matched by her renewed belief that with hard work, she could tackle any challenge I could throw at her.”

BY GABRIELLE DEMARCO

VERMONT MAPLE FARMER

E M M A M A R V I N ’ 9 8 HAS SYRUP IN HER DNA PH

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We walked past a square cut deep in the earth

lined with large boulders. It is all that is left of a long-gone home. The stone cellar, ceding to the moss and ferns around it, is a reminder of what these maples have seen as Native Americans rested between their trunks, hillside farmers and sheep herders used their branches for kindling, and, much later, Emma Marvin’s father first tapped them to produce a food truly rooted to this landscape and culture—maple syrup.

“It is very neat to think five years ago I tapped that tree, maybe 10 years ago it was my dad at that same spot, and possibly 40 years ago my grandfather,” Emma said. “There is this family and temporal connection over generations to this particular place.”

On the trail of Butternut Mountain, in sporty sandals and loose jeans, with curly hair pulled back in a no-nonsense way off her face, she is every ounce an Emma Girl—truly passionate about what she does. She is passionate about the land and the product her family produces on this Vermont hillside.

As she and her brother, Ira, prepare to take over Butternut Mountain Farm from their father, it is clear she could do nothing else. She is as much a product of these trees as the syrup she helps produce.

RO O T S Emma literally grew up in the forest, running the hillside along with the sap. The farmhouse she grew up in was down the hill from the tapped trees. Their original sugarhouse with its sloping metal roof and wide plank walls was right across the dirt road.

As a child, she would join many of the employees swimming in the family pond after a long hot day in the sugarhouse. Many of those for-mer swim buddies still work in the family business all these years later.

“I remember Friday afternoons when we would hop in the van to make deliveries,” she said. “One highlight was always a store in St. Jay where the owner would inevita-bility offer us a candy stick, which was a real treat.”

And in this way, Emma was raised alongside the business.“It was like having a third sibling because as I grew, so did the business.”

When Emma entered elementary school, the family opened their own country store in the tiny town of Johnson, Vermont in 1986. The store, converted from an old country firehouse, was where the school-age Emma would walk to after school to stock shelves with syrup, jams, and other Vermont products, and help check out customers with her mother. Today, she still checks in regularly at Marvin’s Country Store where her once-upon-a-time baby-sitter is now the store manager. The store is exactly what you want it to be with pansies planted in window boxes outside by Emma and her mother and wooden floors and shelves stacked with maple

amp ferns brushed huge leaves against

our legs. A squirrel screeched down

at us, invaders in her quiet forest.

As we walked along the slim pebbled

trail, bits of it washed away by recent heavy rains,

a little stream !owed past us on its journey down

the mountain. Above us, the slender, wrinkled

trunks of mature maples stretched toward the

canopy to suddenly burst open into the sun in an

eruption of silver branches and bright green leaves.


products, Vermont-made jewelry, and even loaves of her cousin’s handmade bread by the register. Lovely amber bottles of syrup in the shape of maple leaves are out-lined by the sun in the windows. A tiny baby onesie proudly heralds, “I’m a Vermonster” from a nearby knotty wood table. They also still sell tapping and other maple harvesting supplies to support everyone from hobbyist to profes-sional sugarmakers, spreading the art of “sugaring” even deeper into Vermont.

In 1989, Emma’s father opened a larger processing and manufacturing plant in nearby Morrisville, Vermont and began to take in and distribute

syrup for other small Vermont farms, also known as sugarbushes.

It was at about this time that Emma headed off to high school. Not yet convinced that maple syrup was her forever life mission, Emma moved to Emma Willard School. In fact, it was an admissions pho-tograph that got her interested in Emma Willard in the first place.

“It was a photo of a girl in a lacrosse shirt, with a stick over her shoulder, messy brown hair, and dirt on her knees and I knew I wanted to be that girl.”

“On my first visit, I thought no way,” she continued. “At first, I saw the buildings and really thought it wasn’t going to be the

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right fit. They were beautiful, but so formal and traditional. But then I met the teachers and students and they seemed so approachable and welcoming. That changed it all for me.”

Her time at Emma would mark the first time she would be away from not only home, but Vermont and the magnetic pull she would discover it had on her.

“My parents were always very careful not to make us feel that we had to come back to work for the family business,” she shared. “I think that is why they let me choose to go to Emma.”

The culture at Emma revealed to her that long-standing traditions (whether maple sugaring or girls’ education) can be used as launching points to a new, informed future.

“Emma uses tradition as a touch-stone and a foundation to build on,” she said of her alma mater.

After Emma, where she was able to become “that girl” on the hockey and lacrosse teams as well as head proctor and, of course, a member of Emma Green, Emma went on to study natural resource manage-ment at Cornell University. From Cornell she quickly gave into the pull of Vermont, but not yet the maples, and started high in Vermont’s Northeast Kingdom for two years doing research for a land preservation organization.

“I felt like I needed to ask if it was right for me to be spending time somewhere other than the fam-ily business,” she mused. “Maple syrup is a special product, local to the world, highly sustainable, endemic to North America, wild crafted, minimally processed, tra-ditional, with strong personal and cultural ties for me, so I began to think about what I wanted to do and I couldn’t come up with

another product that was better than pure maple.” She opened her arms wide to her surroundings.

And then, daughter of the owner, came home to a rapidly growing Butternut Mountain Farms in 2004, where she asked to start as an intern, getting her feet wet (or perhaps sticky) before jumping in full force. That was a decade ago, and today she is already part owner in the enterprise and in charge of its sales and marketing strategy.

P L A N TThe whir of machines, shush of hoses, and tinkle of glass bottles moving down conveyor belts await-ing a filling of hot syrup in the Butternut Mountain Farm process-ing plant are, at first, an abrupt departure from the woods. But, walk through the processing plant at Butternut Mountain Farm and the smiles, easy conversations over lunch in the break room, and, of course, the light lovely scent of warm maple make it clear that all 72 employees enjoy what they do. And little bits of the culture of the company call out to you whether from the bins for composting used paper towels or the crackles of a radio in the storage room playing mellow country music to whomever should pass through. More than 50 percent of their employees have

been with the company for more than five years, many for decades.

Today, the company has grown from producing maple products from its own 15,000 trees on Butternut Mountain to working with more than 350 Vermont maple producers as well as a handful more from Maine, New York, Ohio, Wisconsin, and Quebec. In total, Butternut Mountain Farm grades, processes, and packages maple syrup from millions of trees. And that rich sweetness is incorporated into dozens of different products from maple barbeque sauce and candies to maple mustards and a specially formulated granular maple sugar. The products are sold under a variety of private labels to com-panies including Williams-Sonoma, Cabot, and Whole Foods Markets. They also sell maple products to mass-market food producers in the United States and around the world.

“We try to show the breadth and versatility of maple,” Emma noted. “We want to get people thinking about maple beyond breakfast.”

The versatility is apparent even in the variety of sizes and shades of the syrup produced. Like fine wines, maple syrup has surprising variety in its flavor profile and color. The variation in color and flavor comes from a variety of influences—the trees, the forest and soils, the aspect

The Marvin’s Country Store in tiny Johnson, Vermont where Emma Marvin has stocked the shelves with local Vermont cheese, honey, jams, sugaring supplies, and her family’s maple products since her childhood.

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of the sugarbush, and the weather conditions all combine to create wide variation in color and flavor. To retain quality and consistency, Vermont has adopted a grading system to classify the main commercial varieties of syrup. Each is graded based on clarity, density (easily pourable Vermont syrup contrasts significantly with the slow-moving stickiness of corn-based syrups), flavor, and color. They range from the light “Vermont Fancy” with its buttery, vanilla sweetness to “Grade B”—earthy and caramel with almost molasses under-tones. And at Butternut Mountain Farm, each barrel that comes into the facility is taste tested upon arrival and before departure to make sure that each costumer receives the correct product ordered.

If simply imagining ingesting that much maple syrup in a year has you queasy, it has done nothing to erase Emma’s enjoyment of it on cereal…in coffee….

“I love it,” she said. “We eat it pretty much every day, at pretty much every meal. Last night we had pulled pork with maple bar-beque sauce and my husband got up and put more maple on the pulled pork.”

E A RT H A maple tree must be over 40 years old before it can be tapped (nearly a decade older than Emma if any-one is counting), with some of the Butternut Mountain trees at easily over two centuries old. Their slow growth makes the conservation of the land their roots dive and weave through important.

“Maple is wild-crafted. The syrups we produce come from trees that are part of the forest. We didn’t go out and plant them. As much as maple is part of agriculture, it is also part of forestry because it is a product that comes from what is here naturally as a part of the forest.”

You have a different perspective of the world when you think of things in terms of 40- or 250-year intervals, Emma mused.

“Conservation of land is really important not just to us here at Butternut Mountain Farm, but to everyone involved in Vermont agri-culture. Ensuring that the landscape remains open and accessible is impor-tant for all of us who derive our liv-ing from the land and this place.”

And conservation and agriculture are issues Emma’s family has been passionate about for decades. Her father, David, a trained forester himself, has sat on the boards of the Vermont Land Trust, Shelburne Farms, Vermont Natural Resources Council, and Vermont Sustainable Job Fund in support of Vermont preservation and sustainable farm-ing. Emma herself is on the Vermont Working Lands board of trustees, helping to provide grants to Vermont companies and farms that earn sus-tainable livelihoods from the land, as well as the board of Friends of Green River Reservoir working to preserve the wilderness-like character of the park, as it is one of the few water bodies of it’s size where motorized water crafts are not allowed.

In addition to writing forest man-agement plans for their own farm, staff forester Fran Sladyk, works

PROCESS How exactly do they turn tree sap into the sticky, tasty syrup we all love? Well, it isn’t easy. Here’s a break down:

! In winter each of Butternut Farm’s 15,000 maples are tapped with a

small plastic spout. Each nozzle is then connected to a series of tubing leading to the sugarhouse.

" In the late winter, as the morning sun warms the trees above freezing,

the maple sap starts to run. Large vacuums encourage the movement of the syrup through the tubing. Excess gases are taken out in one line and sap moves through another into huge stainless steel vats in the sugarhouse.

# Sap goes through reverse osmosis to remove much of

the water from the sap. The resulting, thicker sap is then sent into a large evaporator where it is boiled down to the right consistency. Boil syrup too long and it will crystalize. Take it out too soon and it will spoil. The extreme amount of water coming o" the boiling mixture can literally peel the paint o" walls.

$ The syrup is then pumped into large barrels and transported

to the main Butternut processing plant where it will be tasted and graded before being packaged and sold across the country.

GRADE A


with other area landowners and farmers to draft management plans for their forestlands as well. In total his work covers more the 65,000 acres of the state—an area that includes a significant portion of the highest maple producing forests in the world.

From larger efforts like leading conversation groups and writ-ing forestry plans to little things like motion detecting lights and

composting of food scraps from lunch and factory filter presses, the Marvins seek to have as little impact as possible on the environment.

One hundred kilowatts of solar panels twinkle in black on the roof and every tap, drum, piece of pip-ing, box, bottle, and bit of paper possible is either reused or recycled. Operations employees work four, ten-hour days so that emissions from vehicles and electricity use can be reduced and energy spent in set up and break down of equipment is limited.

And it is not simply about sustain-ability, but community. Through all the growth, the Marvins work to remain true to their Vermont roots.

“The relationships we have with the sugarmakers we work with here in Vermont and outside of the state for that matter are really at the core of Butternut Mountain Farm,” Emma stated, as we stopped in the middle of a massive, cool storeroom lined from wall to wall and up to the ceiling with 50-gallon drums of maple syrup.

“It is really important to know where every drum of syrup comes from. We want to be sure that we are true to our origins statement. So, if a product says that it comes from Vermont, we can absolutely guaran-tee that 100 percent of that product is Vermont made.”

To achieve this, every drum from 5-gallon containers to the big drums from farms with 50,000 plus trees gets “a face and name,” as Emma

described. And in many cases, she literally means a face.

As we walked amongst the drums, she checked the labels and talked about her connection to each harvester.

“…Boyden Family Farm in Jeffersonville. I work with her daughter doing design.”

“…David Allard. He owns Lyndon Furniture Company and made the maple tables in the break room.”

“This is Ruth…” This time I actu-ally put a face and name to the syrup because when she is not sugaring her 18,000 trees, Ruth is working at Butternut Mountain Farm helping to batch barrels.

Local matters in the Marvin clan. In fact, each year the Marvins enjoy trying to see just how much of their Thanksgiving dinner can be locally sourced. They even buy local Vermont cranberries, root veg-etables from Community Supported Agriculture (CSAs), and, of course, Vermont maple.

And when you are this connected to people and place, global threats

to the climate are even more acute. Emma and her family keep close tabs on how threats like invasive spe-cies and climate change could affect maples. Not surprisingly, their family also has deep roots in maple research as her grandfather, James Marvin, helped to found the Proctor Maple Research Center at the University of Vermont, the world’s only research facility dedicated to maple research.

Research is already showing that the season for sap runs, which typically lasts from late winter to early spring, has been reduced. Fortunately, technology changes in the harvest of sap have been able to counter these impacts thus far, according to Emma. But, other threats are on the horizon.

As the climate warms, invasive species are more easily moving into areas they couldn’t have previously survived in. And when invasive spe-cies take hold, they have no natural predators, allowing them to quickly spread and smother many native species. One tiny invader, the Asian longhorned beetle, has been making a steady march across the country. Their favorite food—maple.

“Inevitability, someone will bring infested wood into Vermont while going camping, but we’re trying to prevent that through public educa-tion.” Emma said. “And they are hard to identify until there is a full-blown infestation.”

Upon entry to the processing plant, photos of the speckled beetle lined the walls like an old western’s wanted ad.

While such a tiny invasive species doesn’t seem threatening to some-thing as massive as a tree, Butternut Mountain’s namesake tells another story. Sadly, very few butternut trees actually still exist on the mountain as nearly all of them were wiped out by an invasive fungus in recent decades. We passed several lone stragglers on our way up the moun-tain, nearly leafless and gnarled as arthritic hands.

ON CREATING A SUSTAINABLE BUSINESS: Butternut Mountain Farm works hard to limit the impact of their work on the environment. Everything from the size and shape of the taps they use for their trees to the paper in their printers is carefully considered. So what advice does one sustainability-savvy business owner have for another? We asked Emma Marvin: Focus on the obvious opportunities. A good place to start is with e!ciency. Can you work smarter? This not only allows you to be more sustainable, it also allows you to get the most bang for your buck. What business owners often find is that greening the process often greens the bottom line, too. Sustainability and good business practices so often go hand in hand.


And the forest provided even more clues on the potential of climate change.

“We will see the intensity and frequency of storm events increase. We already have,” Emma said as we passed by the bodies of nearly 100 dead trees stacked by the road leading up to the sugar-bush. They were causalities of Hurricane Irene. “When they take 40 years to regrow, you simply can’t go out and replant.”

It was poignant at the end of a day so focused on what these old giants can produce, to see trees stacked like plain campfire wood. Their trunks, all pressed together, were too big to wrap your arms around. Some of them were likely more than one hundred years old.

G ROW T H Today, Emma is going through not just a career transition, but a family transition as the ownership and management of Butternut Mountain Farm is passed on to her and her brother.

“This is a transition that has been going on for some time and will continue for an even longer time to

come,” she said as we departed from Butternut Mountain, leaving the trees and sugarhouse behind us.

As though in a parental exercise of getting along, she and her brother now share a small office in the main processing facility. But, that hasn’t stopped them from growing closer through this process.

“Our skillsets complement each other, and our value sets are similar. Our skillsets and perspectives are different enough though that we challenge each other, and that is always a good thing.”

When asked about what it was like to be a woman working to run a business, Emma was thoughtful. In the end, for her, it came back to family.

“It is less about gender dynamics than family and friend dynamics. These are people who have known me since I was a child, which changes the whole relationship that you have. They are so much more than just employees or coworkers. You know them and they know you in ways that are a lot different than other workplace relationships.”

And it is family that comes through at Butternut. The entire family has put their passion into the same thing for generations. From the hand-carved signs on the sap lines crafted by her sister-in-law, to the beautiful wood paneled sugar-house where they evaporate their own syrup built by her brother, the fresh baked bread from her cousin in the store, the thousands of taps hand-installed by the family, to Emma’s youngest daughter shouting the indignities of high fructose corn syrup to anyone who will listen—sugar is in their blood and most certainly in Emma’s.

Ensuring that the landscape

remains OPEN and ACCESSIBLE is

important for all of us who derive our living from the land

and this place.



22 Udaipar, India Lauren Yerry ’15 Justine Hu ’15

24 Beijing, China Daniela Pontaza ’16

25 Madrid, Spain Samantha Kreda ’13

26 London, England Beatrice Apikos-Bennett ’13

Spring Break brings Emma Girls around the planet to listen, learn, and serve

While Spring Break for many teenagers means warm beaches and far too little clothing; Emma Girls could be found around the world wrapped in Mackintoshes and traditional Indian dupattas learning about other cultures, flexing their language muscles, and performing acts of service in the communities they visited. What follows are snippets from their personal travel journals.

GLOBAL GIRLS


Culture ShockLAUREN…When we finally arrived on the soil of Udaipur, a sudden rush of adrenaline came over us. After countless flights and bus rides, we had reached our destination and our excitement grew, as we were about to embark on the journey of a lifetime. Our trip leaders surprised us all with the gift of colorful dupattas. Our community facilitator showed us how to wear them on our head like the women do in the culture.

Then we had another bus ride to a little village called Lai where the Me to We program completed their first school and it was where we first learned about the five pillars: educa-

tion, alternative income and liveli-hood, health care, clean water and sanitation, and agriculture and food security. Me to We tries to introduce these specific life needs into little communities in India that don’t have the right resources to create them for themselves.

I’m not gonna lie; our arrival was a little overwhelming. I was extremely homesick. It was a brand new experience for me and it took some time to adjust…

Building a ConnectionJUSTINE…After eating breakfast at a hotel by a gorgeous lake, we visited a school that had already been built by Me to

We. The school the community had before was just one small classroom in a small building made of brick and mud. There were no windows, so it was pretty much pitch black inside. The new school Me to We built was much more comfortable and spacious. This got me excited because I finally realized this is what we were going to do in India. We were really going to give children the gift of education, and therefore the chance for a brighter future.

Afterwards, we visited children at [another] school, and participated in a welcoming ceremony. The students

INDIALAUREN YERRY ’15 & JUSTINE HU ’15

1 Justine Hu transporting rocks on the site of what will soon be a new school. 2 The girls help protect homes from the elements with a mixture of cow manure and water. 3 Ranakpur Temple 4 Visiting a completed school where children learn, community members pump clean water, women gather for alter-native income projects, and students eat from the nearby community garden. 5 The girls experience a water walk similar to the one women in the community make multiple times a day.

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“ We were really going to give children the gift of education, and therefore the chance for a brighter future.”


sang two songs for us, so we sang them two in return–one in Hindi, and the first verse of our Alma Mater. They also painted a red dot on our foreheads, gave us a colorful string bracelet, and a marigold flower necklace.

Once the welcoming ceremony was over, our bus took us to the new school construction site. I loved

working there–it was super fun. My group’s first job was to move the rock pile to a different place. My favorite part of the job was shovel-ing; putting rocks into bowls. We developed an efficient system that involved teamwork…

WishesLAUREN…We went to the work site for the first half of the day and we contin-ued our jobs from the day before. Then we went to the Ranakpur Jain temple, and learned about the tradi-tions of Jainism, and the history of the temple itself, and how it was constructed. As we left, we got to make a wish under the wishing stone that was put above the entrance.

A Day in Her ShoesJUSTINE…This morning we experienced what it would be like to actually be an India woman living in Udaipur. First we fed some animals, then we fetched water on our heads (balanc-ing the pots of water on your head is actually not as easy as it looks; I got completely soaked), then we made some bread, known as roti, and finally, we strengthened the woman’s house with a material made from water, mud, and dung.

In the afternoon we visited a women’s self-help group. We ground corn to turn it into chicken feed. I was so bad at this I think I broke the record for distance in splattering unground corn everywhere.

At night, we did an alternative income activity where we were in groups and had 400 rupees to buy essential things we needed for our “family.” We got pretty good deals. But in the end, after learning the actual prices and figuring out we could feed the family if we only had two meals a day, those deals didn’t seem too great…

Writing on the WallLAUREN…Today was a full work day. We did foundation filling and we fin-ished painting a mural for the kids. In the end we were all given a rock. We threw it in with the foundation filler and made a wish. I think back on it now and I realize how much it meant to me that our group went into this project together and grew closer as the days went on. It felt nice to know we accomplished so many tasks that were given to us as a collective group. It made me feel like we made a difference…

Colorful Goodbyes JUSTINE…After our last yoga session, we headed over to the school we went to on our first day, the one where the welcoming ceremony took place…except, this time, it was a

farewell ceremony. We were given handmade cards the children had made for us. I think that card is going to be something I will keep for a very, very, very long time. After that, we were free to play with the children. By the end of the visit, I had learned an Indian hand game.

Next came our three surprises. For the first one, they told us a quick story about the Hindi festival usually celebrated in March called Holi. Then, they told us to line up in front of the building and then…SPLASH! We were all soaked from head to toe; water had been poured on us from the balcony! Well, at least it was a good way to refresh ourselves from the heat. ;D We were split into two teams. The goal of each team was to hide their own colored powder in imaginative places within their territory and to find the other team’s colors and cover the other team with their own color. It was such fun!

Our second surprise was henna. It was wonderful, and the intricate art was just so…beautiful! It was awesome.

Our last surprise was a little activity called “The Tunnel of Love.” Basically, there were two lines of people facing inward. One blind-folded person would start from one end of the tunnel and walk forward. When she passed one person, that person would whisper something in her ear—something positive they feel towards the blindfolded per-son—and lead her to the next person. This would go on until the blindfolded person got to one of the trip leaders, where she would receive a beaded necklace.

I thought about all the things I said I wanted to do, and the rea-sons why I wanted to come. I smiled because I had made a difference, a small one, at least. I had learned things only a handful of people had ever experienced, and I had gained skills that would benefit me—and hopefully the world…

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Working Through Language BarriersWe went to visit a children’s school in Beijing. This school is run by donations! The kids were very patient when I tried to speak with them in Chinese.

Great Wall in the SnowToday we visited one of the Seven Wonders of the World. We went to The Great Wall of China. Not only was it an unbelievable sight, it was snowing. It was incredible! Afterwards we went to a market where you could haggle. It reminded me of Mexico!

Biking Through BeijingWe visited a local high school in Beijing. While we were there, we

sat in on an English class and talked to some of the students. They were really nice and friendly. Later, we went to the summer palace. It was beautiful! We went to dinner at one of China’s famous colleges. Then we had a bike tour!

Forbidden CityThe Forbidden City! It was huge and full of history. Then we took a ride on a rickshaw, which is a cart connected to a bicycle. The rickshaw got us to the house of a local family. We had dinner there.

The WarriorsI had a great day today! We started by seeing the famous Terra Cotta Warriors and Horses. Then we

visited a Muslim mosque and had time to shop at a street market. After that we went on an overnight train to Shanghai.

…And Singing EnsuedHi! Today we went on a trip to Suzhou. It was a beautiful water vil-lage! I did not know this until today, but this village was where Mission Impossible was filmed! After this, we went to karaoke. It was fun! We sang to pop songs and had a good time.

The Journey HomeOur last day in China is here! How fast does the time fly! Wow...It was an unforgettable journey. I will always remember this trip! I had some time to practice my Chinese and learn more about the culture. Well, right now we have been flying for 10 hours. We are almost in New York! I can’t wait to see my family to tell them all about this adventure.

CHINADANIELA PONTAZA ’16

“ I had some time to practice my Chinese and learn more about the culture.”

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1 The Great Wall 2 Teaching English and learning Chinese at the same time! 3 Dani [right] at the Forbidden City


The Rain in Spain Falls Gently on…Everything…“Rain, rain, go away,” quickly became a popular phrase. It seemed if you walked outside and the sun was shining, the next minute rain would be pouring down on your head. We were all troopers and refused to let the rain get us down.

We trekked on and on through Madrid, looking at the famous cathe-drals and buildings surrounding us. I was extremely elated that at the last few minutes of packing for the trip I decided to include my sunshine-yel-low raincoat. Although it made me stick out like a sore thumb, I found protection from the downpours inside that little yellow wonder.

Although all of this may seem dark and dismal, I learned that a little rain can’t get me down, because after the rain comes the rainbow, which makes up for everything…

Gelato and the Plaza Mayor…Gelato. Sweet, creamy, velvety, chocolaty goodness. Mix all of those sensations with fudge and chips of almonds and you have Ferrero Rocher gelato. I am an ice cream fanatic. Anything with ice cream in it makes my taste buds tingle. I fell madly in love with Ferrero Rocher gelato the first time I put the taster spoon into my mouth. I walk to the Plaza Mayor almost every day to get a cup of mouth-watering gelato.

At the Plaza Mayor you can find anything from an authentic Spanish pastry to a burger from McDonald’s. I was able to find souvenirs for my friends and family, grab lunch at a café, and finish with a bowl of scrumptious gelato for only a few euros. We were able to get a real taste of the culture and practice our Spanish with the local shop owners all in one delightful, conve-nient location…

Language Immersion…The language classes we were taking at Colegio Delibes [in Salamanca] add to all of the

fun. During class, I was able to talk about issues in the United States and hear the viewpoints of people from all around the world, which was really interesting…

Sainthood and Segovia…We are off to another adventure: to witness the allure of two excit-ing cities, Ávila and Segovia. Our first stop was Ávila. We were able to see the famous City Walls, taste the traditional egg yolk candies, and wit-ness the people’s devotion to Saint Theresa through the monuments and statues devoted to her.

Our next stop was Segovia. When we first arrived, the sky-high aque-ducts that guard the city greeted us. We ventured onto the Plaza Mayor to have lunch, walked around the side streets, and ended at El Alcázar de Segovia, a castle and tower located on the outskirts of the city. We climbed all the way to the top of the narrow tower and took amazing pictures of the spectacular view…

SPAIN SAMANTHA KREDA ’13

4 Segovia 5 Rain doesn't stop Sam [right] from enjoying the Plaza Mayor in Madrid6 Sam [far left] at the aque-ducts of Segovia

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JFK to LRH…Arriving in London, we met up with the assistant drama director [from Felsted School] who took us by bus the 80 minutes to Felsted School in Dunmow, where we stayed for the majority of our trip. We were given a bit of time to get situated in our dorm rooms before we were whisked away for a tour by Charles, the theater director who brings Felsted School to Emma to perform every other year. Later,

it was off to the Lord Rich Hall, or the LRH as we called it, for an international dinner. We were seated by age and quickly struck up conversations. Dinner was served, followed by a perfor-mance of different talents. [Emma Girls and fellow travelers] Melodi Dincer and Acacia Larson repre-sented America. The two seniors sang I Will Follow You Into the Dark, accompanied by Acacia on guitar…

Museums to Musicals…We were introduced to the quintessential and aptly named “English Breakfast” or fried toast, beans, sausage, eggs, and chips (French fries). Then it was off to London for the day.

Charles gave us a walking tour of the big important things to see. We even experienced a bit of the St. Patrick’s Day parade, which was centered in Trafalgar Square. After seeing the important buildings we took a walk down Carnaby Street, a major shopping street, and down Oxford Street to look at the shops…

Harry Potter and the Rosetta Stone…We packed up our things, loaded into a mini bus, and went to a surprise location—The Making

ENGLAND“ I would go again in a heartbeat—for the things we saw, the knowledge passed on to us by the people we met, and the experiences I would not have gotten any other way.”

BEATRICE APIKOS-BENNETT ’13

1 Big Ben 2 Beatrice [left] on the plane ride "across the pond" 3 The whole group before St. Paul's Cathedral in London 4 221B Baker Street for the Sherlock Holmes Museum 5 Face-to-face with the Rosetta Stone

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of Harry Potter Warner Bros. Studio Tour! Then, after a quick lunch, it was off to The British Museum. There, we had quite a while to look around and marvel at the worldly treasures collected in that one place. Our group went straight to the Rosetta Stone. From there it was back to the hotel to get dressed for dinner and a show—We Will Rock You, a Queen rock opera. Over the top in every way, but crazy fun!…

Theatre in London…We walked through London and across the Millennium Bridge to see the Globe Theatre and the Tate Modern Museum. We then began the long walk back into London to go to the Apollo Theatre to see A Curious Incident of The Dog in The Night Time…

It’s Elementary, My Dear Beatrice…On our last day in London, I chose to go to the Sherlock Holmes Museum; Sherlock Holmes being one of my childhood literary idols. I was very excited to get to see 221B Baker Street.

This entire experience was invalu-able to me, mainly because I got to spend it with the incredible people I met at Emma. A trip to London is a gift in and of itself, but a trip with the strong, independent women I got to go with created lasting memories. I would go again in a heartbeat—for the things we saw, the knowledge passed on to us by the people we met, and the experi-ences I wouldn’t have gotten any other way…

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YOU CAN HELP TOO! Many of the girls were able to take these trips thanks to the generous sup-port of Emma alumnae and friends. If you would like to consider a donation to help support a global learning or service opportunity for an Emma Girl, go to www.emmawillard.org/support-emma.


Click

www.emmawi l l a rd .o rg 29

Admi!sion!


How to ApplyApplying to a new school can be overwhelming. The admissions team at Emma is here to help make the application process as easy as possible. The Emma application process includes the following:

APPLICATIONThis can be completed online at www.emmawillard.org/admissions. The application includes:! Application Form! Essay! Parent Statement! Application Fee

TRANSCRIPTSShould be completed by a school o!cial and contain a minimum of two years of credits as well as the first semester or trimester of the current academic year.

RECOMMENDATIONS! English Teacher! Math Teacher! Teacher of Choice

TESTINGWhile we look at much more than test scores when selecting our future Emma Girls, standardized tests help us learn more about each girl’s academic background. More information on the tests we use in our admissions process can be found at www.emmawillard.org/admissions.

INTERVIEWPlease contact the admissions o!ce at 518.833.1320 or admissions@emma willard.org to schedule your interview. IMPORTANT DATESApplication deadline: February 1Financial aid application deadline: February 1Admissions decision: March 10Enrollment contract and deposit due: April 10

OPEN HOUSESOctober 11 & November 11

31 w w w. e m m a w i l l a r d . o r g


Signing O!

!e statistics are not good. !e 2012 McKinsey survey of over 4,000 employees noted that 36 percent of men had corporate aspirations while only 18 percent of women saw the C-suite in their future. Catalyst tells us women CEOs are a mere four percent of Fortune 500 CEOs. Of 13,000 members of Congress in our history, only two percent have been women, and of 2,137 governors, only 31 have been women. Even in the non-pro"t world, recent stats from the largest 400 charities show a mere 19 percent are led by women.

Sadly, research notes what under-pins many of these statistics is a fear of the social backlash that comes right along with ambition for many women. Professors at the Simmons School of Management teamed with researchers from Girl Scouts to assess just when these fears take root. !eir "ndings haunt me. Middle-school girls receive the primary—and well-meaning—advice of, “do what makes you happy.” Yet, they hear this advice “while being surrounded by a gendered landscape promot-ing stereotypic messages about what girls can and should do or not do.” Ugh. As a result, many of their goals re#ect these stereotypes, with one in

four middle school girls opting for a traditionally female-dominated job as their top goal. But, when asked what career they would pick if they were a boy, the girls immedi-ately switched to STEM, business, and other male-dominated careers as top choices.

It is just as we feared: this stu$ is built into our culture; it is in the air we breathe. So how do we transi-tion from a society where 12-year-olds barely see a place for themselves in boardrooms?

!is summer I attended the National Coalition of Girls’ Schools annual conference where we heard women leaders share lessons from their journey. Together, they dem-onstrated how to instill unwavering ambition in our girls. It was a pow-erful experience. I came away with three "rm convictions.

First, all-girl settings can make a profound di$erence in girls’ lives. But, you expected me to say that didn’t you?

Second, we are getting in our own way. When we shy away from risk for fear of failure, when we pull back for fear of social reprisal, we are reinforcing the very culture that fuels those fears.

And third, when you call out gen-der biases, you change the dialogue about women in power. !e media is more than comfortable to call out a female leader for her hairstyle, parenting, or wardrobe choices. It feels harmless, but the poll numbers for female political candidates drop markedly anytime these comments are made by political commenta-tors—unless we name it. And if this happens in politics, think how it also a$ects the workplace.

Fortunately, I live at the intersec-tion of these realities. I get to think deeply about girl-centered program-ming that fosters leadership ambi-tion and cultivates healthy leader-ship behaviors. And I am "red up to do just that.

I invite you to join me on my mission. Send along any good research links or articles you may have discovered on your quest for female-friendly cultures, programs, and practices. And when you see another women being called out: Name it. We owe it to the next gen-eration of girls to name it so we can change it (nameitchangeit.org). After all, don’t we all want to live to see the "rst female president?

Lean in, Way in

HEAD OF SCHOOL TRUDY HALL

I hope you have Sheryl Sandberg’s Lean In on your bedside table. Forget the hailstorm she has received. I urge you to remember the leadership gap between genders she highlights has been researched extensively. It is real. Sheryl is simply urging us to engage in conversation about it. So, let’s talk.


Emmagining

Emma Willard Maker FaireOctober 12, 2013Emma Willard will make history again as we host our !rst-ever Mini Maker Faire on the Emma campus. "e event will bring together scientists, inven-tors, crafters, cooks, and a variety of builders and hobbyists to celebrate making. Our goal is to have the high-est percentage of women ever to par-ticipate in a Maker Faire!

The Great Education DebateJanuary 7, 2014Our founder, Emma Hart Willard, wasn’t afraid to challenge the educa-tional system of her time. Today, her school still isn’t afraid to do the very

same. For our debate we will bring together some of the top minds in education to wrestle with the big chal-lenges facing education and some of huge opportunities yet to be grasped.

EmmaTalksFebruary 21, 2014How can one girl change the world? In honor of Emma Hart Willard’s birth-day we will hear how several brave women worked to do just that. Our EmmaTalks will range from business to human rights and serve as a launch-ing point for a day of deeper discus-sion with our own girls on how they can push for deeper, global change.

Bicentennial CelebrationMay 9–11, 2014On this weekend, we will bring together current students and Emma girls from across the generations to celebrate 200 years of innovation and empowerment. "e celebration week-end will give our students the oppor-tunity to meet and learn from alumnae who are living out their personal dreams and will even include a private party on the Emma grounds for all of our current Emma Girls !lled with music, food, dancing, and memories.

More about all Bicentennial events at www.emmawillard.org/bicentennial.

200 years. Emma Willard School has seen civil war, 41 of our 44 presidents enter the White House, and America grow from only 14 states. We have seen the !rst women to vote, enter the United States Senate, become medical doc-tors, win a Pulitzer Prize, and #y solo across the Atlantic. In honor of all we have been through and all our own Emma Girls have accomplished to change the world, we won’t simply throw a grand party for our Bicentennial in 2014—we will spread this celebration across the whole year! "roughout the 2013–14 school year, Emma will be hosting a series of events called “Emmaginings” in honor of our Bicentennial. Each event will highlight our history and our future in the world of girls’ education. Mark your calendars.

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