Aun-Aprendo_Spring2017-web

Girls Basketball

by Michael Biermann, Athletic Director
When the season began in early November, the girls were excited to be together, as most
were returning from last season. We had 16 girls who were anxious to get started, and their
enthusiasm lasted throughout the season. The team captains, Yiyi Zeng ‘17 and Ruby Jane
Sizemore ‘17, were instrumental in maintaining the team’s enthusiasm. They did an excellent job
fulfilling their duties and kept the team cohesive throughout practices and games.

As the season progressed, the team, unfortunately, experienced injuries and illness, and
when they returned from winter break, our roster had dwindled from 16 to 11. But their
enthusiasm never wavered. The practice sessions were crisp and lively. Each game saw marked
improvement. The girls maintained their intensity and efforts during games.

It was a joy to coach these incredible girls. With each game, they learned the lessons that only
competing together can give. Their support of their peers when they watched each of the boys’
games was inspiring. They worked hard, competed to the best of their abilities, and always
walked away from each game and practice knowing that they had given their best effort.

We say goodbye to our senior athletes: Ruby Jane Sizemore, Yiyi Zeng, Shanice Kalima, and
Annie Ho. They led the team with their dedication and commitment. We wish them the best
in their future endeavors, knowing how successful they will become because of the work ethic
they displayed during the season.
Ruby Jane Sizemore '17 on offense. 48

Isiah DuPont '17 at the free throw line.

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Boys Basketball

by Kevin Henschel,
Boys Varsity Basketball Coach,
Development Officer

The boys basketball team had an amazing
season. A couple of highlights for the season
were the game vs Providence and our playoff
run. We knew going into the Providence
game that the winner would be crowned
league champion. Given that we had lost the
championship last year by two points, we
were up to the task of aiming for a league title
this year. Although we lost the game against
Providence by three, it was a close game. We
grew as a team and really saw for the first time
how good we really were. I was so proud of the
effort that was put forth. The team’s second
place finish in the Condor League was something
to be proud of.

When the playoff draw was announced, we
were put on the same side of the bracket as the
number one seed. In our first-round game, we
beat the California Academy of Math & Science
from Carson, CA 37-26. It was a great win for
our confidence. The next round took us up to
Cambria, CA to play Coast Union, the number
one seed. They truly were a great team, and we
stayed with them through three quarters; in the
end, though, we were not quite strong enough,
and we lost 49-19. The guys never gave up and
fought the entire time. The way the team came
together this year can be attributed to good
leadership from our captains, Michael Anekwe
‘18 and Isaiah DuPont '17. The end of a season
is always hard, but by dinner after the game,
smiles and laughter had returned to our team.
We knew we had done our best, and there was
such a strong bond. I am deeply thankful to Brian
McColgan, who was a fantastic assistant coach.
Isaiah DuPont '17

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Soccer

by Curtis Singmaster, Soccer Coach, Visual Arts Chair
The Besant Hill soccer team recently completed a seven-game season. We witnessed marked
improvement in the second half of the season compared to the first. A stronger sense of
team chemistry and a better tactical understanding played a big part in the team’s growth.
The consistent effort and strong leadership from team captains Marek Froyda ‘19 and
Lambert Li ‘18 provided the team with a solid backbone. Asher Johnson ‘20 enthusiastically
stepped up and offered to be the team’s goalkeeper. He was arguably the busiest goalkeeper
in the league. His determination and focus helped him develop into a reliable shot-stopper on
whom the team could always count. Alina Perlstein ‘18 held the Besant Hill defense together
with her relentless hustle and nonstop effort. She was the ultimate leader by example.

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by Abby Elizabeth Croft, Director of College Counseling

Congratulations to the Class of 2017 on their acceptances to the following colleges and universities so far:

• American University • Montana State University
• The American University of Paris • New York University
• Arcadia University • Northern Arizona University
• Bard College • Oregon State University
• Boston University • Pacific University
• California College of the Arts • University of the Pacific
• California Institute of the Arts • Pepperdine University
• California Lutheran University • Portland State University
• California State Polytechnic University, Pomona • University of Puget Sound
• California State University, Channel Islands • Reed College
• California State University, Chico • Rochester Institute of Technology
• California State University, Fullerton • Saint Leo University
• California State University, Monterey Bay • Saint Mary’s College of California
• California State University, Stanislaus • San Diego State University
• University of California, Davis • University of San Diego
• University of California, Irvine • San Francisco Art Institute
• University of California, Riverside • San Francisco State University
• University of California, San Diego • University of San Francisco
• Carroll College • San Jose State University
• Champlain College • School of the Art Institute of Chicago
• Chapman University • School of Visual Arts
• University of Colorado, Boulder • Seattle University
• Colorado Mesa University • Stetson University
• Colorado State University • SUNY College of Environmental Science and
• University of Denver Forestry
• Eckerd College • University of Tampa
• The Evergreen State College • Texas Southern University
• Florida Southern College • The Culinary Institute of America
• Gonzaga University • University of California, Berkeley
• Humboldt State University • Utah Valley University
• Indiana University • University of Washington
• Johnson & Wales University, Denver • University of Washington, Tacoma
• Lewis & Clark College • Westminster College
• Louisiana State University • Whitman College
• Loyola Marymount University • Whittier College
• Loyola University New Orleans
• Lynchburg College
• Lynn University Click here for more college news »

• Marist College
• University of Missouri, Columbia

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FAMILY WEEKEND & 50TH-ISH ALUMNI REUNION

FRIDAY & SATURDAY, APRIL 28 & 29

FRIDAY, APRIL 28 SATURDAY, APRIL 29

2:00pm 11:00am
Opening Welcome Reception Alumni Brunch
The Ojai Retreat -- Shangri-La Garden
Student Art Exhibition 160 Besant Road, Ojai
Logan House
5:30pm 1:00pm
Campus Tours
Current Family Celebration Dinner
Student Commons 3:00pm
6:00pm Spring Concert - Zalk Theater

Special Alumni Dinner Reception 4:30pm
Azu Restaurant, Ojai Memorial Sculpture Garden Induction Ceremony
7:00pm
Spring Musical Memorial Sculpture Garden
“Leader of the Pack” 5:30pm
Zalk Theater
Spring Arts Celebration Dinner
besanthill.org/spring-arts Student Commons Lawn
7:00pm
53
Spring Musical - “Leader of the Pack”
Zalk Theater

Annual Fund 2016-17

“Acknowledging the good that $200,000....................
you already have in your life is the $175,000....................
foundation for all abundance.” $150,000....................
-Eckhart Tolle $125,000....................
$100,000....................
Everywhere you look in the Happy Valley, you will see $75,000....................
green! From the exquisite rain that is filling our vernal $50,000....................
pool to the many alumni, parents, faculty/staff, trustees, $25,000....................
and friends of the school who are filling our Annual Fund,
we are being showered with gifts. We acknowledge and
thank those of you who have already given to our number-
one fundraising priority. The Annual Fund fills the gap
that exists between what tuition and fees cover and
what it takes to provide our students with exceptional
educational opportunities. For those of you still
considering a gift, please know that your dollars are used
immediately in the current school year for everything
from extra classroom and special project materials to
additional kitchen and maintenance requests. Please
keep an ear open for calls from our class team captains
in the months of April and May. Current parents will be
calling to help their respective students’ classes take the
top spot in our annual “Contest Between the Classes.”
The class whose parents raise the highest percentage
(not dollar amount) of Annual Fund gifts receives a fun
off-campus event for the entire class. The Senior Class
parents have been the victors in each of the last two
years. Which class will claim this year’s prize? Stay tuned!
Your Annual Fund Team:
Randy, Kathy, Kevin, and Marion

54

Performing Arts

by Dan Call, Performing Arts Chair
The Performing Arts Department will present Leader of the Pack: The Ellie Greenwich Musical
during Spring Arts Weekend in April. The show is a musical biography of songwriter Ellie Greenwich,
who, along with her partner, Jeff Barry, wrote many memorable hit songs in the ‘60’s. This show is
chock-full of great tunes that most everyone will recognize and remember: “Be My Baby,” “And Then
He Kissed Me,” “Hanky Panky,” “Da Doo Ron Ron,” “River Deep Mountain High,” “Chapel of Love,”
and, of course, “The Leader of the Pack.”
Presented as a multi-media production, the cast includes 20 student actors. Famed keyboard artist
Aaron Embry will serve as accompanist, along with Music Chair Dave Cosby and several student
musicians.
The cast includes the following individuals:
Jana AlRaqam ‘20, Katie Beasley ‘17, Mateo Cesarman ‘18, Helen Chen ‘18, Kimberleey Frank ‘18,
Cobin Hixon ‘18, Willa Janszen ‘18, Shanice Kalima ‘17, Sarah Kaminsky ‘18, Emily Kuhn ‘18, Jennifer
Liang ‘18, Ben Macy ‘17, Sophia Schwarzenbach ‘17, Cate Steward ‘17, Clay Weisberg ‘18, Yiyi Zang ‘17,
Anna Zhu ‘19, and Emma Zhu ‘20.

Vocal rehersal with junior Kimberleey Frank
and Arts Chair Dan Call.

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THE BESANT HILL SCHOOL
PERFORMING ARTS DEPARTMENT PRESENTS

BY SPECIAL ARRANGEMENT WITH SAMUEL FRENCH INC.

A multi-media musical biography of songwriter Ellie Greenwich who,
along with her partner, Jeff Barry, wrote many memorable hit songs in the 1960’s.

twO shoWS! FRIdaY & SatURDAY

APriL 28 & 29 7:00pm

TH E ZALK THEAT ER 8 5 8 5 O j ai S a n t a P aul a R d . 8 0 5 . 646.4343

Admission is Free! www.besanthill.org

DIRECTED BY DAN CALL / FILM PRODUCTION BY THE BHS MEDIA TEAM 56
WITH SPECIAL MUSICAL GUEST AARON EMBRY

LIGHTING DESIGN BY CLAIRE CLEARY / COSTUME DESIGN BY LEEANNA SCHWARTZ
CHOREOGRAPHY BY LEAH SALAIZ

ADMISSIONS OPEN HOUSE

by Kristen Kaschub, Director of Admissions and Summer Programs

The Admission Open House on January 16 was a huge success. Families had a chance to
speak with administrators and tour the campus, students visited classes, and many stayed
to enjoy a delicious lunch on the lawn. The day was beautiful, the campus looked great, and
a special assembly allowed our 35 visitors to experience why Besant Hill School is such an
extraordinary place. The assembly was filled with presentations and music in honor of the
great Dr. Martin Luther King Jr. Click to watch.

ADMISSIONS ON THE ROAD 

APRIL MAY

6 - 8 Tokyo, Japan 3 Palo Alto, California
9 - 12 Beijing, China 4 - 7 San Francisco, California
12 - 13 Taipei, Taiwan 8 - 13 Denver, Colorado
14 - 17 Ho Chi Minh City, Vietnam
20 Atlanta, Georgia www.besanthill/admissions

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noW BESANT HILL SCHOOL
accepting O F H A P P Y VA L L E Y
boarding & day
registrations sUMmer

institute

2017

besanthill.org/summer

have a Great time...

getting a head start on next year!

 SUMMER PROGRAMMING: 58

English as a Second Language (ESL) Click to view and download Summer PDF
July 2 - August 5
58
Click here for details »

SAT Prep and College Essay Writing
July 9 - August 5

Click here for details »

STEM Program
July 9 - August 5

Click here for details »

Young Innovators Program
Session One: July 9-15
Session Two: July 16-22

Click here for details »

geodesy [jee-od-uh-see]
noun
1. the branch of applied mathematics that deals with the measurement of the
shape and area of large tracts of country, the exact position of geographical
points, and the curvature, shape, and dimensions of the earth.
Since 2000 ouer school has participated in a vast network of sites across the
country that host geophysical instrumentation that collects important scientific
data. The sites are set up by UNAVCO, a non-profit university-governed
consortium that facilitates geoscience research and education using geodesy.
In partnership with National Aeronautics and Space Administration (NASA) and
National Science Foundation (NSF), the “EarthScope” project uses these PBOs
(Plate Boundary Observatory) like the one found on campus, to create high
precision data that allows scientists to describe how geological forces shaped
North America’s landscape and contribute to the public’s understanding of our
dynamic Earth. Scientists use EarthScope data to explore new features inside
the earth that could not be seen before, and to test specific ideas about how
the earth works. Visit the campus' PBO on the trailhead west of the athletic
field, read the placard, and visit the EarthScope website to learn more! Visit
UNAVCO for information about our PBO.

Click here to watch a video about UNAVCO
59 and why geodesy is important.

The Girl in the White Dress

Jack Buie ‘18

I see a girl in a white dress
Every time I close my eyes
She stands smiling at me
I stand with her in a plain, green, tall, grassy field stretching for miles
There’s no sound, no wind blowing, just silence
A single oak tree sits to my left
Creaking, groaning, its age unknown
I look at my feet being barefoot in the soft, sticky, lush weeds
My jeans are rolled up to my knees, the cuffs of my flannel up to my elbows
My hair is swished across my forehead, and there’s a mark on my right hand etched
like a tattoo saying: AD
The wind smells of sweet honey and milk, making my nostrils tingle
The sky is a bright blue, few marshmallows hang in the air
The dress is a white silk expanding over her feet
Her wavy brown hair goes past her shoulders and down to the lower half of her back
Her skin is a smooth surface
Her nose is small and button-like with her lips pursed out
Her age is close to mine
When she smiles, a fine row of white teeth sparkle, curves up her right cheek
It makes my heart drop into a cavern
Name unknown
She takes my hand tight, fills my body with warmth and safety
I follow her, her hand in mine, dragging my bare feet in the green brush
Sometimes we will sit in the field looking at that single oak tree in silence
Sometimes I’ll drag my hand across the thin weeds as I watch her walk ahead singing a sweet
melody the sound of a harp
Sometimes will lean against the tree, feeling the tough bark against my back looking into
the distance
“Jack, listen,” she’d say
“To what?” I’d ask
“The wind,” she’d say
I’d listen to the wind but hear nothing, and then she would hum.
Sometimes I’ll present a flourishing red rose into her palm with a grin
She’ll grin back
Sometimes will run through the field sprinting chasing one another and giggling
The tight grass slapping my legs, my heart pounding with every step, my breath shooting
out of my lungs
Eventually I’ll catch her and tackle her to the ground, will lay there laughing looking at the sun
As we take long walks in the field she will hum, hum a sweet tune that makes my ears ring
Eventually, will sit in a grassy circle with few rainbow flowers in the middle talking about our lives
Once I open my eyes she’s gone but still in my head constantly
60

Head of School, Dr. Randy Bertin,
Honored with CASE 2017 CEO
Leadership Award!

Advancement professional honorees
Kyle Button, Pam Pacelli, and Dr. Randy Bertin.

61

For only the second time in the last 15 years, a secondary school head has
been given this extraordinary award for institutional leadership! Dr. Bertin
joins the company of former recipients, including Robert J. Birgeneau,
Chancellor, University of California, Berkeley; Warren J. Baker, President,
California State University Polytechnic, San Luis Obispo; Laura Skandera
Trombley, President, Pitzer College, Claremont, CA; and Janet L. Holmgren,
President, Mills College, Oakland, CA.

Dr. Bertin was honored with the Council for Advancement & Support of
Education’s (CASE) 2017 CEO Leadership Award at their annual conference on
March 10 in San Diego, CA. District VII includes 500 academic institutions from
California, Arizona, Washington, Hawaii, Utah, Nevada, and Guam.

The Chief Executive Officer Leadership Award was established by District
VII in 1999 to honor institutional leaders for their outstanding contributions
to their campus communities and for their support of advancement at their
institutions. The award also recognizes a District VII member institution president,
headmaster, chancellor, system head, or other institutional CEO for their
outstanding efforts to promote a public understanding and support of education.

Nominees must demonstrate the ability to:
• Create a vision and inspire others
• Elesatdaibnlgisiht atopeovseitnivheigimheargelefvoerlsthoefisruicncsetistsution while
• Increase their institution’s stature in the community
• Increase innovation and risk-taking among employees
• Support all aspects of advancement at their institution
• sCuopnptorirbtuotfeetdouacagtrieoanter public understanding and

Those of us on campus who have been privileged to experience Dr. Bertin
and his leadership have long been aware of his exceptional qualities.
Now such recognition has been awarded by a major professional peer
group. We feel fortunate to have such an outstanding leader at our helm.
Congratulations, Dr. Randy Bertin!

62

WE ARE

WHAT WE EAT
FACULTY SPOTLIGHT WITH EXECUTIVE CHEF
JUANA JUAREZ
By Oliver Cornell
Design & Marketing Coordinator
Juana Juarez grew up in the state of Zacatecas,
Mexico, one of eight children, in a home full of
the wonderful smells of home cooked meals
with fresh ingredients from the family gardens.
Her uncles and grandfather ran local restaurants
where Juana learned the rhythms of the kitchen
as a young girl. After pursuing other career paths
and starting her own family in Ojai, CA, Juana
found herself following her passion back to the
culinary world. Since 1994, Juana Juarez has
seen food fads come and go and people’s tastes
change in Happy Valley. These days, as Director
of Dining Services, Juana lets her passion for
food and love of farm-fresh produce guide a
delicious home-cooked menu with the goal
of not just satisfying and nourishing, but also
educating, student palates.

63

Side-by-side with Assistant Director and Master Pastry Chef Mary Mills, and
their dedicated staff, Juana says they make “the impossible possible.” This
is not a boastful claim. Her kitchen serves an impressive 50,000 meals a
year, with an added gourmet touch to special events and holiday meals. As
someone who enjoys lunch here each week, I can tell you this: “I have never
eaten so well in my life!”
Having a productive organic farm right here on campus supplying seasonal
produce has been, in Juana’s words, “a dream come true.” Working with
John and Elizabeth Fonteyn of Rio Gozo Farm, she collaborates on seed-
to-plate items and is able to introduce new and interesting flavors to
students. Juana is keenly aware that healthy food and eating habits are
foundational to student learning and to a lifetime of good health. She also
knows that homemade macaroni and cheese can be good medicine, too.
With hummingbird-like motions, Chef Juana darts through the kitchen and
campus with blurring speed. So I was lucky to catch her for our Faculty
Spotlight before she flew off to a well-deserved spring break. Our chat
revealed just how much heart goes into our school’s food service program
and how nourished we all are by Juana’s story.

Juana tastes farmer John’s freshly harvested organic spinach. John Fonteyn,
an experienced chef himself, shares Juana's passion for farm-to-table cuisine.

64

We have such a great variety of recipes and maintained by Tod Cossairt and his students
choices everyday here, but how does your and the campus farm. Having Rio Gozo here the
own background and culture shape how and last few years has really been a dream come
we eat at Besant Hill? true. The farm has expanded and become more
Where I grew up, in Zacatecas, Mexico, my productive. John and I like to work together, and
grandfather and uncles owned restaurants, so he’s a chef who really appreciates and helps us
I have been eating and helping in restaurants accomplish what we do here.
since I can remember, since I was a young girl.
When it comes to “Mexican food” people think Growing up, did you always know you wanted to
of tacos and burritos, but there is so much be a chef?
more and so many different regions in Mexico Not at all. There are also lawyers and doctors in
with traditional foods. My family restaurants my family, and one uncle who I was especially
specialized in barbeque lamb (birria). But close with is a lawyer, and was a big influence
what’s common and traditional across Mexico on me. He encouraged me to study law. He is
is fresh ingredients. In California, going to the also a great chef, who loves to cook, and never
farmers market or raising chickens has become eats out! So, I went to college to study law.
a trendy thing. In Mexico, people have always After my first year of college, the company my
had gardens, raised chickens, and gone to local father (an engineer) worked for relocated to
markets to buy local produce, trading with Baja, California. So the whole family moved. I
family. No super markets. No shiny tomatoes! continued to go to school but soon I met my
husband, got married and moved to Ojai where
So it’s very natural to work in the garden and his family has a ranch.
the kitchen?
Yes! And we have always had great gardens What were some of the main challenges in
here. We get fresh veggies, fruits, berries, and moving to California?
nuts from the land. There’s the Circle Garden I missed my family, of course, but they were not

65JuLaankaecChoemckos, iIntawlyit2h01f5armer Liz between rows of organic kale. 65

too far away. I spoke very little English. I began happening around this in the 1980’s, a lot
taking ESL classes to improve my English. of very unfair treatment. A lot of progress
Learning English helped to understand and was made during that time. I think having a
appreciate my new home, my new country. background in law was helpful to what I was
able to contribute, and it felt like the right
Did you continue your education in law? thing to do.
No. I was busy raising my children, and never
went back to studying law. I think studing law How did you fall back into the culinary world?
helped develop my natural sense of fairness I think it was being down on those farms.
and wanting to help people less fortunate In Ojai, where there’s so much agriculture,
than me. Because I was in this area, I became it always had me thinking about my family
interested in farm workers’ rights. I was shocked gardens, looking for fresh ingredients to
to hear the stories of the poor treatment and cook for my family. Even when I dabbled in
living conditions of mostly Mexican immigrant photography, I was taking pictures of food
laborers on some of the bigger farms in places I had cooked or produce growing in the
like Oxnard and Fillmore. I was part of a women’s garden! I felt my passion for food growing and
group that would visit the farms to try to help growing and I really wanted to learn more and
educate, and give support to the workers. be connected to that in a more professional
Obviously, this was not popular with the big way. In the beginning, I studied privately with
companies that ran the farms. There was a lot

66

a retired Swiss chef, Chef Laurette, in his beautiful
home in Santa Barbara. We cooked recipes from
all around the world. Each day, when we sat down
for lunch, our plates would be divided into three or
four regions of the world. I learned that there was an
endless variety of spices and tastes to pull from. He
showed me that food is like the language of a culture.
He showed me that good food brings so much joy
and can be a relief from daily stress. That healthy
food makes you feel good. That we are what we eat.
From there I studied in culinary schools in Mexico,
Oxnard, Los Angeles, San Francisco, and the Culinary
Institute of America in Napa Valley. In the 1990's I
opened a restaurant with my sister in San Diego, but
after three years decided to move back to Ojai. My
family was so supportive during this time.

What was it like when you came to work at Happy With owner and Chef Eric Jacques Crowley
Valley School? at the Culinary Classroom in Los Angeles.
The late Margaret Krull, wife of retired science
teacher Dr. Edward Krull, ran the kitchen in those
days. It was an honor to work with Chef Margaret
and also Chef Mary who started at Happy Valley
School a few years before I did. It was a strict
vegetarian menu. We used carob in place of
chocolate, things like that. It was a much more simple
menu than we have today, but we still use many of
those same great recipes.

Top right: Graduating from Culinary Classroom, with owner Chef Eric Jacques Crowley
Above: Kitchen team receives thanks, praise, and an ovation from those attending
Winter Commendations dinner

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And how have students’ eating habits changed
over the years?
These days, I believe students have a much
more balanced approach to food and learn a lot
more about where their food comes from. I see
students balancing their plates pretty well with
vegetables, starches, and meat. And for those
who are vegetarian or vegan, we always have
high protein alternatives like nuts, grains, beans,
and tofu. Most of all I want them to try new
things, to explore! I know they are going to find
new things they love, and sharing my love for
food is the most exciting thing to me.

And you are a former parent as well? Rio Gozo farmers enjoy 2016 Farm-to-Table dinner.
Yes, it was a real privilege to have my two
children attend high school here. My son
Ernesto graduated in 1999, and my daughter
Salma in 2000. I will always feel a deep sense
of gratitude to the school. They received a
great education.

How do you decide what to put on the menu Kitchen team with BHS parent and renowned Chef
each week? Mary Sue Milliken at 2016 Farm-to-Table dinner.
We have so many menus to review and pull
from now, it really comes down to variety and
balance. And though we do publish a set menu
each week, we like to keep it flexible. For
example, if the weather cools down, we may
decide to do hot comfort food. Mary might bake
fresh bread or a fresh dessert. Our menu can
also change depending on what and how much
is being harvested from the farm and garden.
We really want to use fresh organic produce as
much as possible.

Tell me about your dining team; you have been Chef Jose and Chef Mary Sue at the grill.
working together for a very long time.
Yes, most of us have been together for a long
time, and we know how each other thinks.
Getting to where we are now has not been
easy, and though they might think I’m too
spontananeous sometimes, like an artist in an
art studio, they make it happen. I think we’re
able to stay together as a team because we do
really care about each other, and we share a
passion for what we do and for the students
and faculty. It brings us a lot of joy to see the

68

Dwayne

Juana & Mary Farm-to-Table 2013 photo by Timothy Teague

community together enjoying our food. Mary Yurika
is the Assistant Head Chef, and she is a super-
talented baker; she does the most delicious Darren '18 and
desserts, and most of all, she is my anchor. Kadu '19 tackle
Mary also keeps those classic “American food” dish crew
items on the menu, which I appreciate. Chef
Jose is very skilled, he is very precise. He has
worked at some of the finer restaurants in
town, learning under some very good chefs,
and I can see that level of professionalism in his
work. Dwayne is also a very professional chef.
He’s worked in some prestigious restaurants
in San Francisco before working at the school.
He’s very creative while also being extremely
efficient in getting things to the finish line.
Like everyone on the team, he’s supportive
and cares a lot about the school. Yurika is the
youngest member of our team, a new mom,
and a very hard worker. I think she’s learning a
lot being here, and I give her a lot of respect
for the work she’s doing and how much she is
progressing. Karen is our newest employee, a
neighbor in upper Ojai, a joy to work with, and
she gives us the crucial part-time support that
we need.
How are students and faculty involved and
how is it helpful to you?
I had a student once tell me he had never
swept. I really didn’t believe him. I handed him a
broom and when I came back, he was standing

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Angelica

Juana with Angelica Escobedo '15 during
Angelica’s senior Capstone Project.
on a table, sweeping the table top! That was an extreme case. But for some students, more than
others, performing crew jobs--like washing dishes, sweeping, wiping tables, taking the compost
to the farm--helps develop important life skills. For many, I think it creates understanding about
people who do jobs that they will never have to do. Having students and faculty involved is
not only helpful, but it’s really important to our community to create a sense that we’re in this
together; mutual respect, it’s important. Most of the time they get into it, with a great attitude,
A few years ago, a wonderful senior, Angelica Escobedo ‘15, did part of her Capstone Project
working in our kitchen. She also comes from a family who are in the restaurant business and she
has gone on to study to be a chef. It was so wonderful having her in the kitchen, she is a natural
and made some very unique recipes. I always think of her and how much I’d love to have more
students cooking with us!
As with all Faculty Spotlights, there’s so much more to Juana’s story then could be captured
in this brief interview. But it’s clear that Juana’s appreciation and relationship with food is a
driving force behind why there is such a great variety of high quality choices in the Commons
each day. Once more, it seems that what happens inside the kitchen reflects all that happens
outside of the kitchen. While students study performing and visual arts, science and math,
sports and fitness, and sustainable agriculture, the practical application of those subjects are
being applied in the school kitchen in the form of a thousand different recipes and the well-
choreographed, or sometimes highly improvised, performance by Juana and her amazing
team. But what’s most represented during meal times is what our community cherishes the
most, and that is the sense of community itself. As we nourish ourselves with the dining staff’s
hard work and skilled alchemy, we nourish each other by breaking bread together as a group,
or sharing our meal in a sunny spot or piece of shade with a friend. Juana’s dedication to
presenting students with new foods made with healthy ingredients will surely contribute to
their good health, a lifetime of Aun Aprendo in the kitchen, and a better understanding of
something Juana learned a long time ago, that we are what we eat.

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Vegetarian Quinoa
Tabouli Salad

This vegetarian and vegan quinoa tabouli salad (also spelled tabouleh) is
made with whole grain and high-protein quinoa instead of bulgur wheat,
which is traditionally used in tabouli recipes. It’s really a two-in-one: you
get a quinoa salad as well as a traditional Middle Eastern tabbouleh, and
all of the ingredients are vegetarian and vegan as well as gluten-free, so it’s

perfect for just about any diet or food sensitivity.

Quinoa ....... 1 cup
Water or Vegetable Broth ....... 2 cups

Tomatoes ....... 1 large or 2 medium (chopped)
Garlic ....... 2 cloves (minced)

Scallions (green onions) ....... 4 (chopped)
Fresh Mint ....... 2-3 tablespoons (chopped)

Fresh Parsley ....... 1/2 cup (chopped)
Parmesan ....... 1/2 cups (finely grated)

Cucumber ....... 1 (chopped)

Fresh Lemon Juice ....... 1/4 cup

Olive Oil ....... 1/4 cup

1 In a medium pot, cover the quinoa in water or vegetable broth and bring to
a boil. Reduce heat to a slow simmer, cover, and allow the quinoa to cook
for about 15 minutes, or until the quinoa is cooked and most of the liquid has
been absorbed. Fluff a few times with a fork to allow the last bits of steam to
escape. Set aside to cool.

2 In a large bowl, combine the chopped tomatoes, chopped cucumbers, scal-
lions, garlic, fresh mint and fresh parsley.

3 Once mostly cooled, add quinoa, olive oil, lemon juice, tossing gently to
combine well. Season with sea salt or kosher salt, to taste.

4 Chill for at least one hour before serving, preferably overnight, to allow the
flavors to mingle and fully develop. Lightly toss again just before serving.

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H WL

ALUMNI NEWS

Sierra Club & Amnesty International
Light Up Distinguished Speakers Series

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The Distinguished Speakers Series has in designing and implementing campaigns
traditionally featured Happy Valley School to eliminate the use of fossil fuels and
and Besant Hill School of Happy Valley promote smart energy solutions, preserve
alumni sharing their journeys and expertise our wild America, and support safe healthy
with our students, faculty, and larger school communities at the local, state, regional,
community. Late last year, we opened federal, and international levels. Bruce has
the series up to include speakers with served on the Environmental Support Center
strong associations with members of our Board of Directors, the U.S. Department of
community. The first of these speakers, Energy Environmental Advisory Board, and
facilitated by Executive Director of the the U.S. Environmental Protection Agency
Beatrice Wood Center for the Arts, Kevin National Advisory Council on Sustainable
Wallace, was Binh Pho, an artist and Economies. He is presently a member of
collaborator at the Center. This year, HVF the World Commission on Protected Areas.
Board Trustee Neil Kreitman opened the Prior to joining the Sierra Club’s staff, he was
door to two extraordinary Distinguished the field editor of High Country News (an
Speakers. Bruce Hamilton, the deputy environmental news magazine covering the
executive director of the Sierra Club visited West) and was an environmental consultant
in January. Bruce has worked for the drafting federal environmental impact
Sierra Club for over 38 years. He started statements. He received a bachelor’s degree
as a regional Sierra Club organizer in the in wildlife biology and natural resources
northern Rocky Mountains and Northern administration from Colorado State
Plains states then served as the national University. Our conversation explored the
field director and later as the national history of the Sierra Club and dove into the
conservation director. He has been involved current environmental political climate.

After a lively interview and discussion in the Zalk Theater, Bruce
Hamilton took a stroll to see the newly refreshed vernal pool.

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In February, the community was enraptured Appeals to International and Regional Human
by Margaret Huang, executive director Rights Bodies,” in Bringing Human Rights
of Amnesty International USA. Margaret Home, published by Praeger Publishers in
has been an advocate for human rights December 2007. Ms. Huang’s opinion pieces
and racial justice for more than two have been published in Time, The Washington
decades. As the chief executive officer, Post, Newsweek, U.S. News and World
Ms. Huang is responsible for advancing Report, Rolling Stone, the Miami Herald, and
the vision and mission of the organization, numerous other leading outlets, and she has
managing the organization’s day-to-day been interviewed on National Public Radio,
operations and activities, serving as the CNN, NBC News, Al Jazeera, and other
lead spokesperson for the organization, global and domestic media. She regularly
and ensuring the organization’s financial speaks on human rights issues to national
health. She has worked with members of and international associations, universities,
Congress on critical pieces of legislation and conferences. Her conversation with the
and has advocated before the United students focused on the current human rights
Nations human rights mechanisms, as well issues that our country is facing today.
as the Inter-American Commission on Our entire community of students, faculty,
Human Rights. She has published articles parents, alumni, and staff left both events
and opinion pieces on human rights, informed and inspired.
and authored a chapter, “Going Global –

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Students took notes and asked important questions during Margaret Huang's Distinguished
Speakers Series interview.

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ONE HUNDRED NIGHTS

Alumnus Lukas Huberman ‘13 Mentors Senior Class

On Sunday evening, February 26, the Senior class came together to celebrate the kick-
off of their last 100 nights before graduation. “100 Nights” celebrated its ninth year as
a special senior class event and Besant Hill School tradition. It was designed to bring
the seniors awareness and attention to the fact that their time at Besant Hill is coming
to a close and to have them reflect on what type of legacy they want to leave behind.
After an amazing dinner in Azu’s private back room, Head of School Dr. Randy Bertin
opened the evening by describing the background and philosophy behind the gathering.
Following Dr. Bertin’s remarks, alumnus Lukas Huberman ‘13 spoke to the seniors about
his 100 nights and what they meant to him. Lukas reminded the seniors how much the
other students look up to their class and how much of an impact they have made. He
recommended using that influence to the fullest in their last 100 nights to inspire the
next generation of BHS students. Senior Cate Steward, accompanied by Dave Cosby,
Music Department Chair, sang Joni Mitchell’s "Circle Game" after Huberman’s remarks.
Director of Sustainability Tod Cossairt then led the seniors in the traditional exercise
of writing in the BHS Legacy Book. This book is a treasure trove of writings by seniors
past, who wrote about how they wanted to be remembered. The evening concluded with
the presentation of an engraved, silver picture frame for each senior from the Besant
Hill School Development & Alumni Relations Office. The frames read, “Aun Aprendo,”
Besant Hill School’s motto coined by founder Aldous Huxley. It was an amazing evening
that set the tone for an inspirational last 100 nights.

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Alumni Visits

We’ve been fortunate to have had the following Happy
Valley School and Besant Hill School of Happy Valley
alumni visit the campus this summer and fall and
winter including:

Bennet Baumgarten, ‘08 Saeed Alnuaimi, ‘16
Francois Tchoyi, ‘11 Shun Ito ‘13
Michele Willens, attended ‘64-’65 Skyler Furguiel ‘13
Marion Miller Martin, ‘57 Madi Kisch ‘16
Ashlee Emanuel, attended ‘11-’12 Nile Hendrix ‘16

Michele Willens, ‘64-’65 standing
in front of Founder Louis Zalk’s
memorial in the Zalk Library.

Madi
Nile

Bennet

If you visited the campus and you’re not
listed here, it means that we missed your
visit! Please let us know by e-mailing your
Alumni Liaison Marion “Ruth” Weil '60,
at [email protected]. To ensure that
you’re included in future editions, please
check in with the Main Office and get your
visitor lanyard.

TINA TO TOKYO
& BEYOND!

APRIL 7 2017

Tina Leslie (ESL teacher and International Student
Coordinator 1990-2015) and Head of School Dr.
Randy Bertin will be visiting Tokyo this spring. A
reception will be held from 7:00 to 10:00 p.m. on
April 7, 2017 at The Mandarin Oriental.

The Mandarin Oriental, Tokyo »
APRIL 11 2017

Tina will also be traveling to Seoul, Korea for a
gathering at Appia Restaurant, where alumnus
Jun Oh '99 is the chef! That gathering will be
held on April 11.

Appia Restaurant, Seoul »
If you are able to attend, contact Tina at
[email protected]
Hope to see you all there!

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In Memoriam:

John “Jock” Van Dyke '54

by David Christensen ‘55
Jock and I met in 1951. I was 14, he 15. He came
to Happy Valley School as a sophomore—I
was a freshman. Of course, with a school with
only 45 students, the year you were in didn’t
matter much. We hit it off right away, and in
the summer of 1952 and again in 1953, we joined
several other students going to Camp Indralaya
in Washington state.
We both loved drama. HVS had a great drama
program, headed by Ronny Bennett, one of the
most influential teachers we ever had. In Jock’s
first year, we did A Winter’s Tale. Jock played
Clown, and I played Autolycus. It gave us our
first chance to do comedy together. The next year, we did A Midsummer Night’s Dream,
with Jock playing Flute, and me, Bottom, which made us the stars in The Play Within the
Play. The following year, we did Henry the IV, Part 1. Jock played Bardolph, and I played
Falstaff. We shared several great scenes in the Bearflag Tavern. At HVS’s 50th anniversary
celebration in 1997, Jock and I again performed The Play Within the Play. We both
remembered our lines!
After graduation, Jock headed to the Pasadena Playhouse. His parents continued to live
in Ojai, and after he graduated, he returned to work with his dad in their travel agency
and continued doing drama, mostly at Ojai's Art Center.
Through the years, our friendship continued in spite of my move to Seattle. We continued
to share fun times in Ojai and the Northwest; I was part of his family, and through it all,
we supported each other in difficult times. Jock used to say, “I know you got my back.”
Well, if that was so, he sure had mine!

Jock entered recovery in the late 60s. Prior to this,
we did have some great times drinking together, but
he recognized that he had a problem and dealt with it.
In recovery, he became active in helping other people
dealing with their addictions. Many consider his help
in their recovery to be why they are sober and alive
today.
He told me when his kidney problem presented itself.
Watching Jock and Patty deal with this was inspiring.
I knew his end was near and scheduled a trip in late
January to come down to Ojai—ostensibly to say
goodbye. But I guess he was in a hurry and passed
away a couple weeks before I was to arrive.
Am I gonna miss him? That’s a silly question. I lost my
lifelong friend, and yeah, I really, really miss you, Jock.

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Richard Robertson '61

by Manuel Reyes-Otálora ‘63
Hi, Everyone:
I called Richard on a recent morning to catch
up and was given the sad news by his wife
Lynette that Richard had passed away in his
sleep on November 29. So we have all lost
a dear friend. Richard was hit by a truck a
few years ago and recovered, but he lost
his spleen. Last year, he got a tick bite and
got anaplasmosis, and without his spleen,
he apparently did not have the strength in
his immune system to ultimately survive the
effects.
I stayed in contact with Richard through
the decades. When I was at Columbia, he
lived in my apartment in New York while he taught at a school in Harlem to comply
with his alternative service as a conscientious objector. He made dulcimers, was a
great painter (I still have some of his superb works), went to Japan to study with a
master potter, and became a great potter. He also went to seminary in Pennsylvania
and ended up in Rockport, Maine. I visited him there around 1998 with one of my
daughters.
He married Lynette, a school teacher and the rock of his life. They have three sons,
Michael, Ian, and Logan and seven grandchildren.
I’ll miss Richard. He and I tried to take violin lessons while at HVS from a violinist
who had retired from the Los Angeles Philharmonic. And when we spoke, we still
reminisced about the first time we saw the performance of Bach’s Fifth Brandenburg
Concerto at the Ojai Music Festival.
The family is planning a memorial for Richard on April 29 in Rockport, Maine.
If you would like, you can contact Lynette for details at 207.236.8923
140 Vinal St.
Rockport, Maine 04856
I am hoping to go to the memorial. If I can answer any questions, feel free to contact
me.
Manuel Reyes-Otálora
287 Stone Creek Trail
Brevard, NC 28712
305.525.6868 cell

To read the obituary and share a memory, story, or photo with
Richard’s family, please visit his Book of Memories at www.bchfh.com

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Fare Thee Well Dear Gen

ALUMNI SPOTLIGHT

Geneviéve Windsor '60 - Posthumously

by Marion Ruth Weil ‘60 Alumni Liaison

Beloved schoolmate
Geneviéve “Jenny”
Windsor ‘60 passed away
on January 25, 2017 due to
aorta problems related to
a stent placed in her heart
several years ago.
We thank her half-sister
Sarah Paige—15 years
Jenny’s junior— step-
daughter Dana Black, from
Jenny’s second marriage,
and her childhood friend
Susie Arce, for sharing in
the midst of their sorrow
the following life sketch,
a posthumous “Alumna
Spotlight.”

High school sweet hearts, Happy Valley School Class of 1960’s Geneviéve Windsor and Barry Creighton.

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Jenny was born in 1942 in Los Angeles to Manny Jenny’s wonderful mom, Mary Jane, was
Windsor, a Jewish dad, and Mary Jane Windsor. mostly a “stay-at-home mom” to Jen and two
She was raised in Carpinteria, Ventura County. half siblings. However, she did teach science
Jenny’s parents divorced when she was about at Ojai’s Monica Ros Elementary School for
10. Her mother remarried to Richard Paige, a few years. For a short time, her step-dad
who moved the family to Ojai, where he was the Richard was the business manager for potter
manager of The Oaks Hotel. The family resided in Beatrice Wood (Beato); undoubtedly, Beato’s
the east end on McAndrew Road. intimate connection with Happy Valley School
was how Jenny landed at HVS. She graduated
Susie Arce and Jenny were the same age. They in the 1960 class of 14 fabulous students.
met right after the Paiges moved to Ojai. The two Alphabetically, they were Jan Caldwell, Barry
families lived near each other and were close. Creighton, Terry Elguera, Anne Friend, Jimmse
Suzanne “Susie” Arce was “established Ojai”—her Law, Claire Noyes, Kathryn Ogden, Tom Pollock,
mom had a land grant, and her dad owned the Roger Rogers, Margaret Serisawa, Jorge Uribe,
furniture store; although Susie attended Nordoff Bruce Walker, Ruth Weil, and Genevieve
(where she was later associated for 44 years, Windsor.
becoming assistant principal), she considers Jenny
her closest girlfriend—“my best friend in life.” Barry Creighton and Jenny were sweethearts
Susie recalls Jenny as “a truly compassionate, as juniors and seniors. “I fell deeply in love with
wise person with a great sense of humor (who Jenny—whom I called by her French name—
doesn’t remember her hearty laugh!!?).” She Genevieve. She was the first women I ever
was caring, giving, and kind hearted—which led loved with all my heart,” says Barry. Both their
to her becoming a nurse in the 70’s—with both a moms thought they’d make a lovely couple...and
great heart for human beings and reverence for so did Jenny! But despite his deep love for her,
maintaining the planet. Susie knew Jenny as “that Barry’s intuition was that he could never “get a
kind of friend who could be completely trusted, job and raise a family in the usual modality.” And
who’d never, never betray a friend.” indeed, soon after graduation, Barry’s destiny
led him to co-create a vegan community in
Alaska called Ionia (www.ionia.org).

1950’s classroom.

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In 1964 Jenny was one of only three women on the West Coast to hold a sea captain license.

After HVS, Jenny attended the University of
California at Santa Barbara, majoring in anthropology.
She dated and then married Richard Russell, a
chemist and small boat sea captain. There’s a log
book from 1964 that cites that Jenny became one of
only three women on the West Coast to hold a sea
captain license! She and Dick sailed other people’s
boats all over the Mediterranean and the Caribbean.
Jenny was also the cook. Records show that the
seafaring clients were rarely vegetarian: Dinners
Jenny cooked included roast beef, steaks, corned
beef, leg of lamb, roast pork, beef stroganoff, baked
ham, boneless sirloin roast, and butterball turkey!
Those meals were far from those of her Happy Valley
School and Ojai days!

In her 30s, Jenny divorced Richard, took back her Dick and Gen
maiden name, Genevieve Windsor, and
started using “Gen” as her nickname. With her
compassionate nature and Aun Aprendo orientation,
Gen became a registered nurse and began working
in an oncology ward at Cedars Sinai Hospital in Los
Angeles in 1976 at the age of 34. Later in life, Gen
would use this training to become a caregiver and do
hospice-type work.

85

In the late 1970s, she also reconnected with Jenny, May 1985
Clair Killen. Clair, 22 years her senior, had grown
up with Gen’s aunt and had known Gen when
she was a teenager. They married in 1980. Clair
led seminars at Esalen in RADIX. He and Gen
were friends with Ram Dass. Clair, a self-taught
engineer who sold aerospace parts, was also a
talented carpenter; together, he and Gen built
a very special round house in southern Oregon
outside of Medford. It was an eighth of a mile
from the nearest house, and about 10 miles from
the nearest small town of Jacksonville. They also
bought and renovated two historic spaces in
downtown Medford.
After 15 years, in 1995, Clair and Gen split up.
Gen was an active environmentalist. She served
as a member of the Jackson County Planning
Commission for five years. She also managed
to get to Mexico to study orcas. She also had a
lifelong interest in astrology and tarot.
Her family and friends remember Gen as a lovely,
vibrant, loving, kind, warm person with a terrific
laugh. Sister Sarah also remembers her as a good
storyteller, who “was good to the planet while
on it.” She will be deeply missed. Fare thee well,
dear Gen.

Round house, southern Oregon.

86

60th-ish Reunion Follow, Like,
for the & Subscribe!

Class of 1957
(and those on either side)

June 2nd - 3rd

2017

sPSmtcelnauewadaaMryuileuprlsamdrieecihaonntnnieoa@mgsWtvnbtoeaeaeeinslkA,damHlnyeuedVtmahoScrinslui‘li6et.uloL0rsrie:arg&sisedo!n ArthNuortHe ufrgohmes '60

bgeeustapnadtlahutimel lsn. oiorngn/leiawnl usem:&n i Dear Friends,
87 SBahaafcieNrBerannroptolvaotdnlwt1miazriescnw9oisitmessgr4BaAnikLf1bnusatrruerncaoratNrrahetmaneeits2edtedxiwhno2Rid-hcaenw-eYiatigrbsoMaoclLaoluirlayNat'udusrkminoosmvH-Jienv-pdinaeviobesenowbotmedNadfahrcinesnhubaeaohddecaipmf1sir,-glof9be-iiC1hnbvy4iu9aseeae0tbnt.rlh.staa.do,e,teed

wcwlicwk.bteosraenatdhailrlt.oicrlge/oarluvmisniti

Spring Arts/Family Weekend/50th-ish Reunion

Honoring the Class of 1967+

April 28-29, 2017

On April 28 and April 29, Besant Hill will again put on our annual Spring Arts,
Family Weekend, and Alumni Celebration weekend. This year’s alumni gathering

will feature the Class of 1967, who will be celebrating their 50th Anniversary.
While our 1967 Alumni will be our honored guests, classes on both sides of 1967
are not only welcome but considered extended members of the class given that
the classes were so small (6-15 graduates per class). Please come to reminisce,
reconnect, and enjoy looking back at photos and memorabilia from the last 70

years of this glorious place.

Headlining the Spring Arts events will be the Besant Hill School of Happy Valley
drama department’s rendition of the smash hit musical Leader of the Pack: The
Ellie Greenwich Story. The show will be on both Friday and Saturday evenings.

Additional arts opportunities include the music department’s Annual Spring
Concert and the Visual Arts Students’ Exhibit at the Beatrice Wood Center for
the Arts Logan Gallery. For alumni, we will be gathering for a welcome reception
and dinner on Friday night. Saturday will include an alumni breakfast, tours, a
music concert, and Faculty Memorial Sculpture Garden induction ceremony. Be
on the lookout for more specifics on the weekend as we get closer to the event!

Friday, April 28 Saturday, April 29
Alumni Brunch
Special Alumni Dinner Reception
The Ojai Retreat -- Shangri-La Garden
Location TBA
6:00pm 11:00am

See the complete weekend schedule and RSVP!

besanthill.org/spring-arts

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BESANT HILL SCHOOL
STUDENT GOVERNMENT TEAM

The Besant Hill School Student Government has enjoyed a busy semester thus far. Our work has included
assisting with the Admissions Open House in January, coordinating a Valentine’s Day fundraiser for prom,
participating in lunch meetings with candidates interviewing for faculty positions at Besant Hill, surveying
student opinions, selecting a theme and venue for prom, and working with The Thacher School to co-host

an amazing Environmental Sustainability Leadership Conference.
After spring break, much of our attention will be focused on planning the quickly approaching Annual
Prom Auction. This event has become a fun tradition at the school, with all proceeds going to offset the
per-student cost of attending prom. Prom itself will be held at The University Club of Santa Barbara, on
May 4. Student Government members will also serve as student volunteers for our Family Day and Spring
Arts Celebration. We will then wrap up the school year with the election of the 2017-2018 Besant Hill

School Student Government!

Valentines Day fundraising

89

Birthdays

March April May

4 Battulga 4 Parker 1 Darren
14 Han 4 Kieran 9 Ziqi
14 Jana 5 Isaiah 23 Jennifer
15 Tsunaki 12 Yiyi 22 Shanice
28 Gorkem 19 Asher 24 Terry
31 Ben 23 Eli
28 Emily K.

90

PGrroogwrtehssin
The Doornink Grove was named in
honor of the Doornink family, who's
generous donation and support made
the construction of four new faculty/
student homes possible. Two years
later, in celebration of our school's 70th
anniversary, a new campaign began to
complete two more Grove homes.
www.Celebrate70.com

Student Body Co-President Roman Kuvtov
'15 spoke at the 2015 naming ceremony for
Doornink Grove.

91

Learn More

Give a Gift Join Us

Explore www.celebrate70.com and direct your
giving towards the completion of Doornink Grove!

92

Calendar Stay in Touch!

APRIL 28-29 MAY 18-20 VISIT OUR WEBSITE
Spring Musical Junior Trip
50th-sh Reunion BESANTHILL.ORG »
Spring Arts Celebration MAY 26-28
Family Weekend On-campus Weekend for SUBSCRIBE TO OUR CHANNEL
APRIL 29 Residential Students
Spring Concert YOUTUBE.COM/BESANTHILL »
MAY 4 MAY 29-31
Prom Finals/Assessment Week ADD US ON FACEBOOK
MAY 5 Senior Retreat
Beach Day FACEBOOK.COM/BESANTHILLSCHOOL »
MAY 8-25 MAY 27
Senior Capstone Projects Commendations & Torch Ceremony
MAY 12-13
Junior Retreat MAY 28
2016 Commencement Ceremony

VIEW ONLINE CALENDAR »

QUESTIONS OR COMMENTS? PLEASE EMAIL US:
CO N TAC T@ B E SA N T H I LL .O R G

AUN APRENDO MAGAZINE
2016 CASE DISTRICT VII SILVER AWARD WINNER

“We could only dream of having so many enrichment programs available to us fifty years ago.
I rejoice at seeing the sustainability programs, and the many technological innovations now in
ready use at BHS. What has changed since HVS is that in addition to the spiritual, mental, and
physical health aspects of learning that were there from the beginning, with the media and
sustainability programs as only two examples, now there is also a strong relevance to important
issues in the present. It makes me wish that I lived nearby and could visit often.”
- Terry Elguera ‘60

Photo by Kevin Henschel ‘93

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