Joyce A. Sackey, M.D. ’85 MED ’89 will be our newest Alumni Trustee

How exciting is that? Our classmate Joyce Sackey (official College bio) was nominated by the Alumni Council to join fellow classmate Sue Finegan on the Dartmouth Board of Trustees. You may recall our post when Joyce was named the Dr. Jane Murphy Gaughan Professor at Tufts University School of Medicine. As there were no petition candidates, Joyce will be Dartmouth’s newest trustee.

Joyce is Associate Provost and Chief Diversity Officer for Tufts University’s Health Sciences Schools, where she works closely with University leadership to fulfill the strategic mission and goals for diversity, equity, and inclusion. She is also Dean for Multicultural Affairs and Global Health and the Dr. Jane Murphy Gaughan Professor at Tufts University School of Medicine. At Tufts, she oversees the medical school’s diversity and inclusion initiatives, including programs to increase the number of under-represented students in medicine pursuing careers in the biomedical sciences and health professions. Her office also oversees and coordinates opportunities for students to gain exposure to global public health and health care delivery in international settings. 

Prior to her work at Tufts, she was Assistant Professor of Medicine at Harvard Medical School and Attending Physician in Medicine at Beth Israel Deaconess Medical Center, where she also completed her residency in internal medicine and served as Primary Care Chief Resident. 

After Dartmouth Joyce received her medical degree from the Geisel School of Medicine. She has served on the Geisel School of Medicine Alumni Council and as an alumni interviewer and has mentored and advised many recent graduates. She is a member of the Geisel Board of Advisors. Joyce has also served on the boards of Management Sciences for Health and the Foundation for African Relief and is currently a board member for the Shapiro Institute for Education and Research at Beth Israel Deaconess and Harvard Medical School. 

Joyce and her husband Kwaku Acheampong live in Sharon, Massachusetts and have two children, Kwaku and Nicole.

Shades of Green – Fall 2020

Click to Download PDF

This edition of the newsletter marks the beginning of a collaboration between the newsletter and website that allows us to bring you enriched content from our newsletter features. How cool is that? I’m pretty sure nobody has ever thought of this before . . . . Look for the “There’s More Online!” icon in the newsletter for stories that have more content here on the website. Click the links below to find the corresponding extra goodies. The featured articles in this issue relate our classmates’ experience with the COVID-19 pandemic. From teachers to parents to clergy to medical professionals, there are a lot of stories to tell.

There's More Online icon

This issue includes COVID-related stories from Laura Allyn, Maureen Ward Doyle, Bob Giugliano, Valerie Hartman, Rich Lindahl, Thom Peters, and Ellen Robbins. There’s more news from and about Gayle Gilman, our head agents Joe McGee, Andy Ford, and Joe Niehaus about our Dartmouth College Fund efforts, Financial Aid news from Leslie Davis Dahl, 35th Reunion News from Reunion chair Beth Parish, a new retail venture from Katie Leede, Class Project news about mentors Anne Schonfield, Sue Finegan, and Ted Meisel, book and music ideas, recipes led by Karen Garbe Matjucha, and more. Click to download the PDF!

Campus Clips . . .

Looking for some Dartmouth-related bits and pieces that have nothing to do with politics? Check out these bits from Dartmouth students and staff:

How are undergrads spicing things up on campus while spending more than enough time in their dorm rooms? This article in the D from Emma Ginsberg has a few suggestions: https://www.thedartmouth.com/article/2020/09/ginsberg-spice-up-your-life-in-quarantine

The Dartmouth calendar mailing has long been a hallmark of the Dartmouth College Fund’s fall solicitation plan. This year, in response to the College’s careful management of expenses, all DCF donors in recent years were provided an opt-in opportunity to request a printed calendar for 2021. More than 8,000 alumni requested their copy and updated their contact information! If you’d like to grab a few images from the calendar, here you go: https://dartmouthcollegefund.org/calendar

Finally, as you know, every dollar given to the Dartmouth College Fund creates opportunities for talented students to attend Dartmouth, regardless of their ability to pay. Meet Reem ’23, a member of the Dartmouth College Fund’s student team, who wanted to express her appreciation to our alumni and for the opportunity to be back on campus for the fall term.

Stay healthy, stay happy, and keep thinking of Dartmouth!

Lemon Chicken Rice Soup

A lemony chicken soup for chilly nights, or any night!

  • Cuisine
    • Mediterranean
    • Greek
  • Course
    • Soup
  • 1 leek (white part only), chopped
  • 1 yellow onion, chopped
  • 2 large boxes chicken stock (free range / organic)
  • 3-4 boneless skinless chicken breasts
  • 4 chicken thighs (with skin & bones)
  • 1/2 – 3/4 cup rice
  • carrots, sliced rather thin
  • fresh dill, chopped
  • fresh lemon juice (1-3 lemons)
1

Saute chopped leek and chopped onion in olive oil with salt and pepper.  Add chicken stock, bring to a boil, and drop in chicken breasts and chicken thighs.  Cook thoroughly (about 20 minutes), then remove chicken.

2

Add rice and carrots to boiling stock.  Simmer for 20-25 minutes.

3

Shred chicken breasts with a fork (save chicken thighs for another use) and add shredded chicken back into stock.

4

Add fresh dill and fresh lemon juice to taste.

Stuffed Acorn Squash with Barley

  • Cuisine
    • American
  • Cooking Method
    • Baking
  • Suitable for Diet
    • Vegetarian
  • 1 acorn squash (1 1/2 lb), halved pole to pole and seeded
  • 2 tbsp olive oil
  • Salt & pepper
  • 1/4 cup pearl barley
  • 1/2 fennel bulb, stalks discarded, bulb cored and chopped fine
  • 1 shallot, minced
  • 1/2 tsp ground coriander
  • 1/4 tsp minced fresh thyme
  • 2 tbsp minced fresh parsley
  • 2 tbsp pine nuts, toasted
  • 1 tbsp unsalted butter
  • balsamic vinegar

Directions

1

Preheat oven to 400 degrees. Line baking sheet with foil and spray with vegetable oil.

2

Brush sides of squash with oil and salt and pepper and lay quash cut side down on sheet.  Roast for 45-55 minutes until tender.

3

Cook barley as directed and set aside.  Heat oil and sauté fennel & shallots until softened and slightly brown.  Add garlic and seasonings.  Add garlic and seasonings.  Add barley, 1/2 cup parmesan, parsley, pine nuts, and butter.  Season with salt and pepper.

4

Scoop out squash halves leaving 1/8-1/4 “ thickness in each.  Fold in squash to barley mix and then scoop back into squash shells.  Sprinkle with remaining parmesan and bake in 450 degree oven 5-10 minutes.

Easy cheat:  use one of the rice/barley/quinoa mixes to shave stamps off prep time.

Smoked Turkey Soup

Our family often enjoys smoked turkey for Thanksgiving, whether it’s ordered from Greenberg’s Holiday Turkeys in Texas (you have to try them!) or off the smoker in the back yard. We love this recipe from Serious Eats for the leftovers, but I’ve also made it with smoked turkey wings and legs from the market as suggested in the recipe. Enjoy!

  • Cook Time1 hr 30 min
  • Yield4 to 6 servings
  • Cuisine
    • American
  • Course
    • Soup
  • 2 smoked bone-in turkey wings or drumsticks (about 1 1/2 pounds total)
  • 2 quarts (8 cups) chicken stock or vegetable broth
  • 1 small yellow onion, diced small
  • 2 medium carrots, cut into 1/2-inch chunks
  • 2 large celery stalks, cut into 1/2-inch chunks
  • 3 garlic cloves, roughly chopped
  • 1/3 cup dry white wine
  • 1/4 lb. cremini mushrooms, sliced
  • 1/4 lb. okra, sliced into 1/4-inch rounds
  • 2 medium Yukon Gold potatoes, peeled and diced
  • 1 14.5 oz can cooked cannellini beans, drained and rinsed
  • 3 sprigs fresh thyme
  • 1 tbsp. malt or cider vinegar
  • Freshly ground black pepper
1

Pull the turkey meat from the bone and skin. Cut the meat into chunks and set aside. Put the bones and skin in a Dutch oven or large stock pot over medium heat. Render the fat from the skin for about 10 minutes. Remove the pot from the heat, transfer the bones and skin to a separate medium saucepot and cover with the stock or broth. Simmer over medium heat while you prepare the rest of the soup.

2

Return the Dutch oven to medium heat. Add the onions, carrot and celery to the reserved fat and fond and sweat the ingredients for 10 minutes, stirring often. Add the garlic and sauté 30 seconds. Add the wine and deglaze the pan, scraping the bottom to release the bits while the liquid cooks down until mostly gone. Stir in the mushrooms and okra and sweat the vegetables for another 5 minutes.

3

Add the reserved turkey meat, potatoes, and beans. Strain the stock into the pot with the other ingredients. Discard the bones and skin. Add the sprigs of thyme and simmer for 1 hour.

4

Stir in the vinegar and season the soup to taste with freshly ground black pepper before serving.

Okra, potatoes and beans add richness and viscosity to complement the smoky flavor of this substantial soup.

A message from your Head Agents: Joe, Andy and Joe

Given the ever-fluid environment these days, we wanted to share some updated information regarding the Dartmouth College Fund landscape. As you know, we continue to be committed to help with Dartmouth’s highest and most urgent priority – ensuring that Dartmouth can attract the most talented students based on their abilities — not their ability to pay.

A recent Dartmouth survey of its Moosilauke Forum group indicated that 75% of alumni believe that financial aid is the area of the College they most want to support.

The Dartmouth College Fund is the College’s largest single source of student financial aid, and the best way that alumni can impact today’s Dartmouth students. Every dollar that is donated goes directly to assist students.

And, the need is growing. The number of the first-year students receiving scholarship support has grown by 2% over last year, while the average financial aid award for the Class of 2024 is up 7%, to more than $60,000, in a year-to-year comparison. Approximately 22% of the current first-year students come from families earning $100,000 or less a year, meaning they’re receiving full-tuition scholarships, up from 20% for the Class of 2023.

For our 30th Reunion, Head Agents Gaby Guise and Joe McGee coordinated our DCF fundraising efforts and together we raised more than we had ever raised before — over $4.7 million! For our 35th, we have set our second highest goal ever — $3.5 million with 35% of our ’85 classmates participating.Every donation is important. Together, we hope to raise enough to fully support 70 students. Your gift helps pay for a student’s direct and indirect expenses including tuition, fees, food, housing, books, travel and supplies.We have a great team of Agents and we are happy to provide any information that will help you make a Reunion giving decision.

Joe McGee  joseph.mcgee@roxburypartners.com Andy Ford  andyf@hanoverpartners.com Joe Niehaus  jniehaus@housatonicpartners.com