Author: Milton Magazine

First, I offer two images that kept returning to me as I worked on this tribute: rocks: smooth, grey, solid; structured; our bones; our essential selves, fixed and clear. rivers: open to the sky, constantly moving, changing; open to change. It is hard to tell a story of your 40-year career at Milton, Sally, without first emphasizing your dedication as a teacher, from 1981 to this turbulent COVID year, guiding Class IV students through the varied cultures, texts, and turning points in the history of ancient worlds, and training juniors and seniors to analyze, with greater complexity and scholarly rigor, the rich, contested history of the United States. Generous with your time, thorough—very thorough—and meticulous in your feedback, you have been equally supportive of your colleagues. Larry Pollans, formerly of Milton’s History and Art Departments, remembers Sally’s generous support in his early days as a teacher at Milton. “I had no foundation in the Ancient World—not a single course in college!” he ex- claimed in a recent conversation. “Sally, collaborative and concentrated, willingly shared her expertise. I wouldn’t have survived that first year with- out her support!” Sally brought that same fo- cus and attention to commitments outside the classroom as well, from her long tenure leading the Senior Project Committee to her sustained support of civic life through Public Issues Board, support- ing student leaders in organizing Straus...

Shimin came to Milton the first time as a visiting teacher in the Beijing exchange (well before my time) and developed a friend- ship with Bill Moore, which led to bringing her back as a full- time faculty member and dorm parent in Hallowell. In Hallowell, Shimin was truly a caregiver and a caring giver to all her girls. Since her arrival, she has been the epitome of self-discipline, dedication, and loyalty to her students, colleagues, and friends. Her mothering love and good humor has graced the lives of her students in and out of the classroom as well as the lives of her colleagues and faculty children. One colleague commented, “We could always count on Zhou Laoshi’s expertise and tireless wrapping of countless delicious dumplings at Lunar New Year celebrations.” In my estimation, she must have made thousands of those delectable dumplings during her time here, nourishing not just the bodies but also the souls of anyone and everyone who chose to celebrate with Shimin. Another colleague commented on Shimin Zhou’s generous and loving work in the dorms, her high academic standards, and her unrelenting support of her students’ learning: “Shimin is one of the brightest spirits and most effective teachers I’ve had the honor to know; I learned from her example in every encounter and conversation. How much we have been enriched by her presence here; I...

Mike has been at Milton for 30 years this year, as part of the Facilities Services team. I would like to take a few minutes to acknowledge Mike and his well- earned retirement. I first met Mike 12 years ago when I came to Milton, and even then, he already had 18 years of service here at Milton. I knew as soon as I met him that Mike is your salt-of-the-earth kind of person. He is as genuine and honest as they come. He gets done what needs to be done, independently, and does so with care and dedication. No job was too big or too small for Mike. His work included everything from preparing the dorms and dorm rooms for students to addressing general maintenance needs and work orders across campus. He took on everything, from screens to mechanical issues in academic buildings and faculty apartments. He also prepared the pool every year and tended it every morning in the summer. Mike has been well-known in Facilities for his snowplowing skills and his dedication to ensuring that as much snow as possible could be removed before school started. At times, Mike slept on campus overnight to make sure that a plow could keep running during off hours and that someone would be here in the very early morning. Mike has always been well- known on this campus, because...

2 Fennel Bulbs Flat leaf Parsley Parmesan Cheese Fresh lemon juice Olive Oil Dijon Mustard Salt Pepper   Using a mandolin or sharp knife, thinly slice fennel bulbs and add to a large bowl. Chop parsley and thinly slice Parmesan cheese in ribbons. In a small dish, whisk together 1 teaspoon Dijon mustard, 1 Tablespoon lemon juice and 1/4 cup olive oil, salt, and pepper. Toss together with fennel, parsley and Parmesan....