Profiles

WEAR THE CHANGE YOU WISH TO SEE: ALOK APPADURAI ’00

By Todd Stone ’05.  Alok Appadurai ’00 recently said that for most everything he has done professionally, he’s been able to take out his business card, look anybody in the eye, and say: “This is the work I do and I’m proud of it.” Appadurai can say this with extra confidence these days, because he…

A SITE FOR HAPPINESS NATALY KOGAN ’98

In Nataly Kogan’s native Russia, there’s a saying: “To write is like to pee. You should only do it if you can’t hold it anymore.” She gives the same advice to young people who ask her about starting a business. Kogan ’98 speaks from experience. She says that, outside of immigrating to the U.S. and…

RIDING HIGH WITH RYE: SIVAN COTEL ’05

Down a steep drop on an unimproved road in rural Vermont lies a picturesque 500-acre farm where Sivan Cotel ’05 is toiling with a small group of business partners to build a brand for a beverage most associated with the Roaring Twenties—rye whiskey. Although speakeasies are long gone, rye whiskey is enjoying a comeback in…

JOSH LERNER ’00: PAINTING DEMOCRACY’S VIBRANT CANVAS

  Every four years, Americans participate in one of the great rituals of democracy: the presidential election.  But to Josh Lerner ’00, democracy is a vastly more vibrant canvas, with opportunities for citizens to exercise their voices on questions ranging from, yes, who represents them in the White House to whether a neighborhood should repair…

FINESSING FOOD ALLERGIES: AMANDA SNYDER ’00

Amanda Snyder ’00

  By Nancy Fontaine It’s the end of a busy day. You rush into the kitchen with a bag of groceries after having spent many long and frustrating minutes examining food labels because the kids have allergies. They start fighting in the next room because they’re hungry and tired, as are you. The kitchen is…

Sarah Hann ’95 and Harlan Weaver ’99: “Animal Studies Fellowship Draws Alumni to Campus”

Sarah Hann ’95, a veterinarian with a specialty in acupuncture who is concerned with current agricultural practices, and Harlan Weaver ’99, a newly minted Ph.D. in the history of consciousness and the companion of two “pit bulls,” were two fellows in the Human-Animal Studies Fellowship Program this summer. They were back on campus for the…

Pursuing the Perfect Pig

Lucky visitors to Black Oak Holler Farm in West Virginia, Nic Heckett’s culinary laboratory, will arrive when the pig has been on the smoker for about eight hours. The hickory wood, harvested from surrounding hills, has turned the meat mahogany, its smell wafting down the valley. In the remaining hours before dinner, cold beer and rocking…

Brenner ’92, MD: A Magnetic Treatment for Depression

When Grant Brenner’92, M.D., looks at the future of psychiatry, he’s more likely to see magnets than pills, equally likely to see brain imaging as transformative talk therapy. An interpersonal-relational psychoanalyst, he’s also one of a small but growing num- ber of psychiatrists in the country certified to offer his clinical patients a new form of…

Martin ’02 Cooks Up “Stovetop Travel”

The idea came to her in the middle of the night. “I woke up my husband and told him, ‘I know what I should do: I should cook a meal from every country in the world, one per week,’” says Sasha Foppiano Martin ’02. So began Global Table Adventure, Martin’s blog that takes readers on…