Letters to the editor
Praise and more praise
The winter issue of the Bulletin is fantastic. The issue was not only informative but very eye catching as well. I might even go so far as to say "visually stunning!" I liked the modern look and the many interesting tidbits as well as the articles. I also enjoyed the humor of the "last page." Great job. I look forward to future editions.
-Mary Abbajay '86
I would have written sooner, but I couldn't put the Bulletin down. I'm not sure precisely what you did in the redesign, but I love it. It's a great issue. I'm glad that the food line is open to all who wish to come again and again. Bravo on creating an utterly enjoyable issue.
-Debra Berkowitz Darvick '78
I thoroughly enjoyed the changed format and style of the latest Bulletin. It made for easy and inviting reading while maintaining many of the old staples and familiar elements. I found myself reading it from cover to cover. Where there were boxes within stories, such as the food services article, I had to wrestle within myself regarding which elements to read first and which elements to go back to before turning a page. This is what good journalism should provide for the reader!
-Richard Kochmann '66
The latest Bulletin is gorgeous. I got mine today, and I had to write to say that it's beautiful. From the design to the writing, from the color scheme to the class notes, I am very impressed. This is the best issue I've seen since graduating from Kenyon. Thanks for the good work.
-Erika Plank '01
I graduated from Kenyon in 1994 and have worked in university publications ever since. My wife is a graphic designer to boot. Needless to say, I love talking about work, so I must say that I think the evolution of the Bulletin, while radical, represents a fantastic leap forward. I applaud the new design, from the new paper stock to the addition of color.
The content, while covering traditional Bulletin topics, meshes news, student accolades, Kenyon history, sports, and even poetry (a great addition) in a way that keeps things moving and interesting. While I'm biased because of my experience in producing Web content, I tend to prefer quick hits of content in rapid succession.
The latest Bulletin seemed, well, for lack of a better word, very Kenyon. To be less poetic and more practical, the piece about E.L. Doctorow was followed by a few pages on the new generation of writers coming out of Kenyon. The symmetry captured Kenyon perfectly. In fact, the entire issue celebrated how Kenyon evolved and how it continues to evolve.
As stated, I applaud the new design, but I think the pieces in the "That's Entertainment" section suffer from overdesign. The photography in that section was terrific, however, especially since it captured people in everyday situations.
Keep up the good work.
-Michael Patrick Rutter '94
Tell me more
As an avid reader of the Bulletin, and as a librarian, I suggest that the Bulletin consider the idea of running a discreet footer on each page to identify it as part of the Kenyon College Alumni Bulletin and the specific issue from which it comes. I usually read the magazine cover to cover soon after it arrives. I often find articles of interest that I want to share with others by photocopying and mailing. But as a librarian, I always feel it necessary to write in the citation information. It would be so much easier if this information were already there.
-Carol E. Eyler '73
Head of Technical Services
Carleton College Library
Editor's note: We agree. Consider it done.
Man cannot live by bread alone
As a parent of a Kenyon student, I have been highly impressed by the academic offerings at the College. At the same time, I am very perplexed as to why the quality of the food is neither on par with the academics, nor in keeping with the high cost of sending a student to such a prestigious institution. (Beyond the Serving Line, Winter 2003).
To my way of thinking, the fact that Kenyon is so isolated should be an extra incentive to improve the quality of the food. Distractions are few and far between in Gambier, and I feel that at least the basic necessities should be taken into account. And by "basic necessities," I do not mean French fries and Krispy Kreme donuts.
I am not familiar with the food prepared by Aramark, nor with Sysco's produce. (Maybe I should consider myself lucky). What I do know, however, is that, given the same healthy ingredients, the difference between preparing an exciting meal and an uninviting meal is very small. It usually boils down to creativity and the passion of the cook.
May I suggest some serious thought be given to making some changes at Kenyon? Good nutrition may not be reflected in the students' requests for corn dogs and chicken nuggets. Good nutrition must become a way of life if the United States will be able to reduce its shameful statistics of obesity, diabetes, and related problems.
I believe that if Kenyon were to offer its students a healthy and creative menu, the craving for fast food would be significantly reduced. Surely the students themselves could be a part of the solution by participating in the menu choices or perhaps growing fresh produce.
Last, but not least, I see that Kenyon's mission statement mentions that the College "focuses upon those studies which are essential to the intellectual and moral development of its students." Without proper nutrition, I do not see how either of those can be attained. After all, man cannot live by bread alone.
-Jan Barnes Franci 'P04
A glaring mistake
It was a pleasure to read about Ted Walch '63 in the class notes section of the Winter 2003 Bulletin. He was my son's teacher and mentor while at Havard-Westlake High School and the reason my son (William '05) attends Kenyon today. Ted exemplifies all that is important in terms of teacher-student relationships, and there is not a student attending Harvard-Westlake today who would not say he is the best and most beloved teacher at the school.
I enjoyed reading about his flying around with Paul Newman '49 in the early days. The author of the piece, however, mistakenly spelled Lear jet as "Leer" jet, not once, but twice! Bill and Moya Lear were life-long family friends, and I would have thought that the Lear name in terms of common-knowledge aviation terms was part of the American lexicon. I was surprised that such a simple and easy point to check or edit would make it into a university-level publication. I am sure this embarrassed Ted to be the subject of this interview with this glaring mistake.
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