Pomona College’s Writing Center isn’t just about writing any more.
Last summer, the center received a $250,000 grant from the Arthur Vining Davis Foundations to expand its mission to support oral and visual communication as well. The two-year grant will fund programs in which students can hone not only their writing skills but also their speaking ability and their competency in dealing with visual communications in an increasingly image-driven world.
“Through the new center, we propose a transformative reconceptualization of how we understand literacy and how we teach key forms of communication in the 21st century,” says Kara Wittman, director of college writing and assistant professor of English. “Flexibility, thoughtfulness and deliberateness in all these areas will ensure that all Pomona graduates leave the College able to write and speak effectively, advocate compellingly and have an impact on the real-world issues they care about.”
The new Center for Speaking, Writing and the Image will be a leader among liberal arts colleges in supporting written, oral and visual literacies at a single site.

Try not to drool when you read the menu that won Pomona College chefs Amanda Castillo, John Hames, Marvin Love and Angel Villa a silver medal in a recent national cooking competition.

Tucked away inside the costume shop of Pomona’s Seaver Theatre is a collection of more than 150 historic garments—mostly women’s clothing dating from the 1920s to the 1950s. They’ve been used over the years, and many have grown delicate with age.
It’s Friday, and this week’s farm-to-table special at the Sagehen Café is a vegetable and mushroom risotto with organic beets, carrots, joi choi, zucchini, yellow squash, garlic and onions, most of it grown and harvested nearby at the Pomona College Organic Farm. For the past five years, the on-campus restaurant, housed in Pomona’s Smith Campus Center, has offered a Friday special made with fresh, organic ingredients from the student-run farm. If you want to try it, though, you may need to arrive early, because according to the café’s general manager, Cheryl Yarck, it usually sells out.