Articles Written By: Nate Stazewski

Retiring But Not Shy

August 3, 2015 by Paul Sterman '84 Comments Off

Rick Hazlett

WHEN ASKED IF PCM could interview him about his retirement, Professor Rick Hazlett suggested that the writer would “have to rappel in to my interview, suspended over a pit of molten lava in a bat cave (or something like that!), where of course I’ll be doing research just for the ‘hell-uvit.’”

He was joking—sort of.

Hazlett is starting his retirement in style: He’s moving to Hawaii. A geology professor at Pomona since 1987, he’s trading Claremont for the Big Island, giving him a prime spot from which to pursue one of his greatest passions: volcano research. u

Hazlett calls the move a “bittersweet denouement” because of his deep affection for Pomona College and its students. But he has a long-running connection to Hawaii, having done many research projects there over the past 40 years, stretching back to the time he was a student.

“In a sense, I’m not really moving to a new landscape or an entirely new social circle,” he says. “It’s a bit of going home, in a way.”

A four-time winner of the Wig Distinguished Professor award, Hazlett chaired Pomona’s Geology Department for nine years. He helped establish the school’s Environmental Analysis Program and became its pioneer coordinator.

Hazlett is moving into a historic house in north Hilo, 30 miles away from the Hawaiian Volcano Observatory. His research will likely involve “looking at a prominent fault zone near the summit of the [Kilauea] volcano.”

“That sounds like work, but honest to God, it’s recreation for me,” he says with a laugh.

In addition, Hazlett will be working on two book projects. One is a new edition of a popular textbook, Volcanoes: Global Perspectives, that he co-wrote in 2010. He was also appointed senior editor for a research encyclopedia of environmental science, to be published by Oxford University Press. His focus will be the impact of agriculture on the environment.

“I’m really quite concerned about, and deeply committed to, solving environmental issues that I can impact. I figured this was a great way for me to pursue that mission while moving into retirement.”

Jud Emerick

AFTER TEACHING ART history at Pomona for 42 years, Jud Emerick says he still has as much interest in the field as ever.

“I’ll be doing art history for the foreseeable future,” Emerick writes in an email from Rome, where he’s spending the summer. The current focus of his research, he says, is “how architecture from early Christian and early medieval times in the Euro-Mediterranean world set stages for worship.”

Emerick’s areas of expertise are wide-ranging. As a professor, he taught courses on subjects such as prehistoric and ancient Mesopotamian, Egyptian, Green and Roman art; classical art in the Mediterranean; and painting in Italy during the 14th century.

Emerick and his wife have made Rome “a kind of second home” for the last 46 years. You can sense his passion for the place as he describes attending lectures at landmark sites, eating in local restaurants with friends, and talking art. After all these years, he says, he and his wife “still find that being in Rome is tantamount to being at the center of our art historical world.”

Emerick is also a music buff and says one of his greatest joys is his home music center. (His eclectic musical interests range from American blues to European chamber music to Seattle grunge.) In an age of digital recordings, the self-described audiophile says he hopes to do some online reviewing of new recording formats and equipment.

Honing his language skills is another goal. Emerick says he plans to “learn modern Italian verb tenses (how does one use the subjunctive?), get better at deciphering medieval Latin and even start the study of ancient/medieval Greek.”

Sidney J. Lemelle

AS SIDNEY LEMELLE heads into the future, he’s also revisiting his past. Specifically, Lemelle, a professor of history and black studies, is delving back into his 1986 Ph.D. thesis to expand it into a new manuscript.

His thesis chronicled the history of the gold-mining industry in colonial Tanzania, from 1890 to 1942. Now he’s exploring the post-colonial period, taking the subject up to the present. “I originally looked at gold, for the most part; now I’m looking at gold, diamonds and gemstones,” says Lemelle.

He adds that it’s difficult at times to re-examine his earlier work. “You’re going back to something you’ve written many years ago, and your ideas have changed since then. It takes a little humility.”

Lemelle joined Pomona’s faculty in 1986. A four-time winner of the Wig Distinguished Professor award, he chaired the Intercollegiate Department of Black Studies from 1996 to 1998 and the History Department from 2002 to 2004. His areas of expertise include Africa and the African Diaspora in North America, Latin America and the Caribbean.

Lemelle says he’s also looking forward to teaming up with his son, Salim Lemelle, a 2009 graduate of Pomona College, who is a screenwriter and writing intern at NBC/ Universal. The two plan to collaborate on screenplays.

“I hope we can write historical dramas and that sort of thing,” says the senior Lemelle. “We’ve been tossing ideas back and forth for a long time. Now I’ve got the time where I can actually do it. I’m excited about it, and so is he.”

Laura Mays Hoopes

LAURA MAYS HOOPES is writing a second act to her long career in science: She’s transitioning from biology professor to novelist.

In her retirement, Hoopes plans to put the finishing touches on a novel she penned while earning her MFA at San Diego State University in 2013. The book’s working title is The Secret Life of Fish, and it’s about a girl growing up in North Carolina who develops an interest in science and environmental issues.

“It’s not really autobiographical but it has certain things in common with my life, because I grew up in North Carolina, and I love the beauty of the state,” says Hoopes. “And I know a lot of strange stories about North Carolina history that I was able to weave in.”

Besides exploring the topic of women in science, she tackles issues of ethnicity and Native American identity in the book. There’s also a love story.

Hoopes came to Pomona College in 1993 and served as vice president for academic affairs and dean of the college until 1998, when she moved full time to the faculty. She taught both biology and molecular biology. In 2010 Hoopes wrote a memoir, Breaking Through the Spiral Ceiling: An American Woman Becomes a DNA Scientist.

Hoopes is also working on a nonfiction book. It’s a biography of two major female figures in science: Joan Steitz, a professor at the Yale School of Medicine, and Pomona graduate Jennifer Doudna ’85, a professor at the University of California, Berkeley.

“The two entered science about 20 years apart—Joan when there was a lot of discrimination against woman, and Jennifer when pretty much all the doors were open and everyone was just enchanted with her,” says Hoopes. “The whole idea is to look at key stages in their careers. It’s kind of a fun project.”

Ralph Bolton ’61

JUST AS HE DID 53 years ago in the Peace Corps, Ralph Bolton ’61 will be spending his post-Pomona years helping impoverished people in Peru.

The anthropology professor, who began teaching at Pomona in 1972, is president of the Chijnaya Foundation, which aids people in poor, rural communities in southern Peru. Created by Bolton in 2005, the organization designs and builds self-sustaining projects in health, education and economic development. Bolton does the work entirely on a volunteer basis.

“It’s extremely gratifying,” he says. “The people are very grateful. Many of these communities where we work are totally abandoned by any other nonprofit organizations or by the government agencies, and it’s one of the poorest areas of South America.”

His powerful connection to Peru first took root when he was a 22-year-old in the Peace Corps. In the small highland village of Chijnaya, he brought agrarian reform to the farming families, improving their lives dramatically. Hands-on service has always been part of Bolton’s approach as an applied anthropologist, whether he’s helping the destitute or advocating for HIV prevention.

His very popular Human Sexuality class at Pomona pioneered undergraduate discussions on AIDS and HIV when he began teaching it in the late 1980s. In 2010, he was honored with the Franz Boas Award for Exemplary Service to Anthropology, considered the most prestigious award in his profession.

Bolton says he’ll be spending about half the year in Peru, where he’s also working with fellow anthropologists and helping develop anthropology programs in universities.

“I can barely sign in to Facebook without having a Peruvian student or colleague begin to chat with me. So while I regret the loss of my Pomona students, the slack has certainly been taken up by other students of anthropology elsewhere who are very eager to continue to benefit from whatever I have to offer.”

James Likens

JAMES LIKENS SPENT 46 years teaching economics at Pomona. In his retirement, he’ll focus more on family than finance.

“I’m very big into family history. I have more than 17,000 names in my file,” he says. “Genealogy is fun for me perhaps because it’s so different from economics. Economics is driven by numbers and theory; genealogy is driven by documents and stories.”

Likens also served as president and CEO of the Western CUNA (Credit Union National Association) Management School, a three-year program spread over two weeks each July on the Pomona College campus. Since he joined the school in 1972, its annual enrollment has more than tripled from less than 100 to more than 300.

Likens, a winner of the Wig Distinguished Professor award, chaired Pomona’s Economics Department from 1998 to 2001. He also directed the yearlong celebration of Pomona’s Centennial. Likens has long been involved in community service—he has served on nonprofit boards and task forces—and says that will continue. “I will always be involved with service. I don’t know what it will be, but I will do something. It could be a board, or it could be a soup kitchen.”

He also plans to pursue his many interests, which include traveling, golfing, painting and spending time with his family, especially his four granddaughters. In addition, he’ll be working on a memoir.

“I have mixed feelings, of course, about retiring,” says Likens. “I have been at Pomona a long time, and it’s very much a part of my life. On the other hand, I now have the opportunity to do new things, and I look forward to that.”

Prince of LEGOs

August 3, 2015 by Mark Wood Comments Off

ON THE MORNING of July 10, Colin Walle ’91 needed only 1,997 more votes to see his dream come true—or at least, to take a very big step in that direction.

No, he wasn’t running for office. This was something more personal. His prize creation—based on a happy confluence of a children’s toy that he had never given up and a favorite book about never losing your inner child—was hanging in the balance.

Based on Antoine de Saint-Exupéry’s Le Petit Prince, Walle’s proposed Little Prince LEGO project had accumulated 8,003 votes on the LEGO Ideas website. He now had 78 days left to hit 10,000. Reaching that threshold by the Sept. 27 deadline would mean that his pet project would move from a LEGO-lover’s fantasy to actual consideration for development and marketing as an official LEGO set.

Walle says he doesn’t remember a time when he didn’t play with LEGOs. “We had LEGO sets when I was a kid that predated my birth,” he recalls. But unlike most adults, Walle never put away his favorite toy. As a self-described “LEGO enthusiast,” he visits lots of aficionado websites, and one day he happened across one called LEGO CUUSOO, based on a Japanese word for “fantasy.” The site would later morph into LEGO Ideas.

“Basically, they have these different projects that anybody can submit,” he explains, “and then if they get enough votes, the LEGO Corporation will put them into a review stage and then consider making a real set based on your proposal.”

At the time, Walle happened to be reading The Little Prince to his son for the second time. He had first read the book in high school, but it was at Pomona that he really fell in love with Saint-Exupéry’s gentle fable. He even quoted some of the book’s most famous lines in his senior yearbook. (“‘Goodbye,’ said the fox. ‘And now here is my secret, a very simple secret: It is only with the heart that one can see rightly; what is essential is invisible to the eye.’”)

So maybe it was inevitable that two of Walle’s fascinations would come together in a brainstorm. “The book was sitting on the banister upstairs, and I had this little LEGO Death Star sitting in close proximity to that,” he explains, “and it was sort of a eureka moment. ‘Wait a minute—this is a project I need to do.’ I had been such a big fan of the book for so many years, and the book prizes a child’s imagination and the emphasis on adults not forgetting what it’s like to be a child. And so I thought, ‘Well, wait a minute—here I am, 46 years old and into LEGOs.’ And it’s the perfect story to be made out of LEGOs.”

Before he could start building his prototype, however, he had to decide what to include. “My thought was, in the books you spend so much time on the asteroid, so I had to have the asteroid in the prototype. Originally, I came up with more of a two dimensional asteroid. And then talking to a friend of mine, he was telling me about how to make a three-dimensional, six-sided box that looks like a ball made of LEGOs. It’s a technique they call S.N.O.T, which sounds gross but it stands for ‘Studs Not on Top.’”

Walle also spent a lot of time building the airplane that crash lands in the desert, where the book’s narrator meets its title character. Other parts include a baobab tree, the main characters and the Little Prince’s rose under her glass dome.

Of course, even if Walle gets his 10,000 votes, there’s no guarantee that an actual Little Prince LEGO set willever hit the market. Winning prototypes for sets based on the TV comedy “The Big Bang Theory” and the movie “Wall-E” are now in production, he says, but others winning projects didn’t make the cut. Three projects based on the video game “The Legend of Zelda” hit the 10,000 mark, but no set has emerged, possibly because of licensing difficulties.

If the LEGO Corporation were to decide that the idea was marketable, they would engineer their own set, which might or might not resemble Walle’s admittedly rough prototype. “Frankly, they would build something better than what I did,” he says with a laugh. “Let’s be blunt about it. I’m just doing my best efforts, but they’re the professional designers.”

If it came to that, the Saint-Exupéry Estate would also have to sign off on the deal. That isn’t a sure thing either, but Walle has spoken with them and was thrilled to find that they were “nuts about the project. I can’t say that they will approve the license, but they definitely want this set made.”

Maybe that’s because the very idea of a man on a quest to create a toy based on a book that idealizes the wisdom and innocence of childhood is the kind of thing Saint-Exupéry himself would have appreciated. “Even when I was in college, I knew I wanted to have a family someday,” Walle says, “and now that I’m thinking about it maybe that’s part of what draws me to the book—in the sense that the story is also about protecting and valuing innocence: the way that the aviator tries to look out for the Little Prince, and the way that the prince cares for his rose.”

At the end of the day on July 10, the vote total had risen by three more votes—8,006 down, only 1,994 to go.

If you’d like to support Walle’s dream before the Sept. 27 deadline, you can cast your vote at ideas.lego.com/projects/50323

Food as Story

August 3, 2015 by Mark Wood Comments Off

Untitled photo from <em>Manresa</em>, by David Kinch with Christine Muhlke (Ten Speed Press 2013, 336 pages, $50.00)

Untitled, from Manresa, by David Kinch with Christine Muhlke (Ten Speed Press 2013, 336 pages, $50.00)

THE TWO SIDES of Eric Wolfinger’s profession, photography and food, took years to converge, but when they did, something very special happened, like flour and water morphing into bread—an apt metaphor for a man who once spent years learning to bake a perfect loaf.

A political science major at Pomona, Wolfinger ’04 traces the first step in his journey to becoming one of the world’s leading photographers of fine cuisine to his work as a food columnist for the student newspaper, The Student Life.

“When I wrote that food column,” he recalls, “I had my first vision of what I actually could see myself doing post-college. Up until then, I had no clue what direction I was going. I was like, oh my God, food writing—that’s something that people do and get paid for.”

By that time, many of his classmates had already punched their tickets into graduate school or had jobs lined up. Wolfinger had nothing waiting for him and liked it that way. He dreamed vaguely of buying a pickup truck and driving around Mexico working on a cookbook. Moving to the Bay area, he ran into a high school friend who was working at a restaurant, having already worked her way up from kitchen apprentice to sous chef.
“I realized right then and there—I don’t want to write any more, for now,” he says. “I want to cook. If I ever do write I want to write from the perspective of somebody that I would respect. I don’t want to just have an opinion. I want to have a skill and an expertise in this field.”

Starting as an apprentice at an Italian restaurant, Wolfinger quickly discovered what it felt like to be clueless. “I came from Pomona where adults treated me like I was smart and like I had something to say, and it was worthwhile. I started working in a kitchen, where I was the village idiot.”

Untitled photo from Flour+Water: Pasta, by Thomas McNaughton (Ten Speed Press 2014, 288 pages, $35.00)

Untitled, from Flour+Water: Pasta, by Thomas McNaughton (Ten Speed Press 2014, 288 pages, $35.00)

He learned fast, but after a couple of years, he was convinced the life of a chef wasn’t for him. Writing still beckoned, but there was one more thing he wanted to accomplish before moving on. “Before I leave San Francisco and leave cooking,” he told himself, “I want to learn how to make the Tartine croissant, which was the most amazing thing I’d ever tasted and the most amazing thing I could afford, working on a cook’s salary of $8.25 an hour.”

So in 2005, Wolfinger took a job at Tartine Bakery, a place where bread sells out within an hour of opening. In master baker Chad Robertson, he found both a mentor and a surfing buddy, and he quickly fell in love with the deceptive simplicity of baking. If restaurant cooking is a science of efficiencies—“How do you set up your station so that when an order comes in, you can bang out that salad in 25 seconds instead of 30?”—baking, he says, is an art—“What is my dough doing today, how is it behaving, and what small tweaks to my process do I need to do to bring this amorphous dough to the bread that I have in the back of my head, that I know is the ideal loaf?”

At Tartine, he practiced the art of baking for five years. But the memory of his original plan—driving around Mexico seeking recipes for a cookbook—occasionally made him restless. All through college, he’d spent his summers traveling in Latin America, exploring cultures and polishing his Spanish. But working life had left him with little time or money for travel. He told his mentor he needed some time off. Robertson agreed, and Wolfinger made plans to head for South America, where his brother was living at the time.
“Days before leaving, it occurred to me that nobody was going to give me my dream job of a travelling food journalist,” he says. “I was going to have to give it to myself first and kind of prove that I could do it.”

So he bought a digital camera and started a traveling food blog.

Photo of Thousand-year-old quail egg, potage and ginger, from Benu, by Cory Lee (Phaidon Press 2015, 256 pages, $59.95)

Thou-sand-year-old quail egg, potage, ginger, from Benu, by Cory Lee (Phaidon Press 2015, 256 pages, $59.95)

“I was like, I’m just going to do a blog and tell stories of the people that I meet, the recipes that I find, and the experiences that I have,” he says. “Obviously, I wasn’t trained as a photographer at all. I knew that to tell a decent story, you needed pictures. So I got a digital camera, and I thought, ‘I’ll teach myself along the way, and I’ll figure it out.’”

He followed his taste buds from Chile to Columbia to Peru to Bolivia, taking pictures of the food he found and posting them in his blog. As time went on, however, his blog didn’t seem to be opening any doors. “Gourmet magazine did not call me and tell me they wanted me to write a feature for them.” But when he got back to the States, the opportunity he’d been waiting for came from an unexpected source.

It seemed that his mentor and surfing buddy at Tartine Bakery had followed his blog with interest. Impressed by his food photography, Robertson, who was preparing to write a cookbook of his own, had an epiphany. “Coming off of an experience of a previous cookbook that he did with his wife,” Wolfinger recalls, “he realized that rather than having a professional photographer come in and shoot for two weeks, why not have his buddy—who takes beautiful pictures, who knows his bread better than anybody else in the world—do the pictures while we’re baking?”

Wild bamboo fungi and shoots, from Benu

Before that, Wolfinger had never allowed himself to take photography seriously, but after two years of shooting at the bakery and “making every mistake in the book,” he began to think of himself as a real photographer. “Just the process of making this book from start to finish really gave me a clear sense of how publishing works, how you tell a visual story, how to be really ruthless with yourself and with your own work so that you are putting your best foot forward,” he says. “While I was doing that book, I was doing little side projects. The next thing I knew, I was working as a photographer.”

But it wasn’t until the book came out that his career really took off. “The photography u in that book was nominated for a James Beard Award, which is kind of like the Oscars of food,” he says. “It was a huge deal. Since that first year, things have gone gangbusters, really—beyond my wildest dreams.”

Since then, he’s worked with celebrity chefs like Hubert Keller and David Kinch. He’s done mass-market cookbooks, like Williams-Sonoma’s Home Baked Comfort, and classy, one-restaurant books like Corey Lee’s Benu. He and his camera have circled the globe, from Vietnam to Uruguay, from Italy—where he spent 12 days with chef Thomas McNaughton, taking pictures of pasta—to Thailand, where he ate some of the most interesting food of his life, including a delicacy called ant’s egg salad. (“Ant eggs taste like lemongrass, and ants themselves taste like fresh lime. So we ate this salad, and it only had ant eggs, salt and mint, but it tasted as if there were lime juice and lemongrass in the salad. It was surprisingly delicious.”)

Untitled photo from Mallmann on Fire, by Francis Mallmann (Artisan, 2014, $40.00)

Untitled, from Mallmann on Fire, by Francis Mallmann (Artisan, 2014, $40.00)

He attributes his meteoric success not only to his hard-earned skills behind a lens, but also to the fact that he understands the dynamics of the kitchen as only an experienced cook and baker can. “For me, food has a feeling,” he explains. “There’s a story behind it. There’s a person who made it. I see food a little differently—not as an object to be photographed but as a story to be told. Chefs call me because they’ve cooked something and they want a pretty photo of it. I think they sense in me an understanding of where they’ve come from and what they’ve put into it.”

Eric Wolfinger ’04

Looking back, he also believes Pomona played a huge role in preparing him for the unique challenges of his chosen profession. “I wouldn’t be doing what I’m doing and it wouldn’t be going as well if I hadn’t had that rigorous, yet very open-ended education at Pomona. You learn not to put anything out but your best. Even if that means I’m shy a few photos, I’m not interested in putting out anything but my best.”

But when he remembers his college years, what he thinks back to most often isn’t the classroom—it’s his three years as a member of the improvisational comedy group, Without a Box, which he spent, he says, in a constant state of terror.

“What you learn in improvisation is not necessarily how to be funny on the spot but how to think creatively under enormous amounts of pressure. And how to trust that instinct of where you think a scene should go. So many times I’m on set and a problem arises, and if you listen for that inner voice—what if I did this?—it’s helped countless times as I’ve moved forward as a photographer. I’m always improvising in this business.”