STUDENT LIFE AT WOODBERRY FOREST SCHOOL Ä‘Ĺ? Ĺ?Ä‚Ä€Ä Äƒ
Looking Back
Into the Lens
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On May 25, the 102 members of the Class of 2013 graduated from Woodberry Forest School on the lawn in front of the historic Residence. Looking to the future in his valedictory speech, Senior Prefect Will Tucker assured his fellow graduates that “we all have the capability of doing something special with the foundation we’ve already built.� For roommates McGregor Joyner, Isaac Keohane, and Miguel Valenzuela, commencement was also a chance to look back on their Woodberry days.
Most people’s idea of a self-portrait is to click it at arm’s length with a cell phone and upload the result. But this spring, the guys in Varsity Art learned a more hands-on way to capture their own images. Photographer and filmmaker Richard Robinson tutored them in making a traditional pinhole camera from everyday materials.
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“I expected to be homesick freshman year, but I never really was,� says McGregor. Playing three varsity sports and being a leader in multiple clubs made this year fly by — and helped McGregor manage his time and balance his priorities: “I’m pretty sure students at other schools don’t work as hard as we do.� The hard work includes opportunities to try any activity of interest. For Miguel, that meant kayaking, camping, and rappelling with the Rapidan club; competing in climbing; and earning a coveted spot this year as a ropes course instructor. “You stay busy here, but work isn’t the only thing we do. I would be bored if I were at home!� Being at Woodberry has made time at home more special for the boys. Says Isaac, “I don’t remember the last time I got mad at my parents, and I have a lot more fun with my brothers when I am home.� But perhaps nothing beats down time at Woodberry, whether it’s hanging out at the Fir Tree snack bar, playing ultimate Frisbee around campus, or, as Isaac says, “our ridiculous dorm-wide NERF wars!� Woodberry is proud of how far all of the seniors have come and wishes them happiness and success as they begin their college careers.
How much do Tigers eat in the Fir Tree each week?
FAST FACT
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Once they’d built their cameras out of coffee cans, foil, and slips of photographic paper, the boys faced an even bigger challenge: They had to sit still for as long as ten minutes in front of their devices. The next step in creating their selfportraits happened inside Woodberry’s darkroom. With the lights out, the boys took the lightsensitive paper out of their new cameras to develop in trays of chemicals. Using twenty-firstcentury technology, the photographers scanned their pictures and printed the developed images on the art department’s new large-format photographic printer, creating jumbo portraits. “I didn’t really believe it would work at first,â€? said Brent Oh ’14. “After all, it was just a can and some foil with a pinhole in it.â€? Ĺ? Ĺ?Ä‘Ĺ? Ĺ?Ä‚Ä€Ä ÄƒĹ?Ä‘Ĺ?Ä
TJ THE TIGER
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TEACHER FEATURE
Nolan LaVoie Nolan LaVoie teaches history, directs the outdoor education program, and coaches the climbing team. He earned his BS in history and political science from Cumberland College and his MEd from Pacific Lutheran University. Before coming to Woodberry, he taught college-level public speaking, earth sciences, and health and wellness courses, and directed the outdoor program at a local independent school. Mr. LaVoie and his wife, Rebecca, have two children. Why is outdoor education important for boys? Playing outside has perceived and real risks that boys really learn from. If they do not pitch their tent correctly, they get wet when it rains. There is no make-up, no re-do. They are just wet and have to deal with it. People who succeed in life are risk-takers, willing to challenge their comfort zone. We teach the boys that being uncomfortable is where authentic growth and learning happen — not in front of a computer or video game, but at the top of a climb or the bottom of a rapid. Our outdoor education program teaches these lessons in a timely, relevant, authentic, and fun way.
Though it remains a mystery how Woodberry boys first came to be called Tigers more than a century ago, the mascot has remained popular through the years. To honor this noble and endangered species, Woodberry adopted a rescued tiger named TJ, helping support him so he can live out a happy life. A Bengal/Siberian hybrid, TJ lives at Big Cat Rescue in Florida, and, like many of this year’s new boys, he’s fourteen years old. He was rescued several years ago from a breeding facility, his life saved by the nonprofit that takes in lions, tigers, leopards, and other big cats.
TJ is a favorite among the volunteers and guests at the sanctuary — he loves to swim, Patr sometimes splashing half the water out of his pool and rolling in the mud he makes. And he loves to chase passing golf carts. As athletic as this aquatic cat is, he also has an artistic side. You can see one of his paw paintings on display in the William H. White Jr. Library. “There are more tigers in captivity than in the wild,� notes library director Phoebe Warmack, who spearheaded the adoption effort. “I hope the project improves the lives of the beautiful creatures that lent us their name.�
What is special about Woodberry's facilities? 1200 acres of riverfront property, Robertson Lake, indoor bouldering gym, outdoor climbing wall, lowropes course, Alpine Tower, skeet range, duck blind, mountain and road bikes, climbing and paddling gear, canoes, kayaks, and eight miles of trails. Enough said! What sort of new outdoor education opportunities do you expect to add in the next few years? We live in a fantastic place that is within an hour’s drive of great climbing, kayaking, backpacking, hiking, fishing, canoeing, etc. I want to get boys to these places regularly. I would also like us to offer longer expeditions to our students while they are on breaks. Where is your favorite place on campus? The Perimeter Trail: I like to trail run, hike with my kids, mountain bike, and camp out on it. Ä‚Ĺ?Ä‘Ĺ? Ĺ?Ä‚Ä€Ä ÄƒĹ?Ä‘Ĺ? Ĺ? Ĺ?
Lazy-hazy-crazy days of Summer Reading! Keep your mind active this summer by finding a few books 0+Ĺ?.! Ä‹Ĺ? 2!.5+*!Ĺ? 0Ĺ? ++ !..5Ĺ?Ĩ%* (1 %*#Ĺ?0! $!./Ä“ÄŠĹ?3%((Ĺ? !Ĺ? reading $!Ĺ? %#Ĺ? $%./0Ä?Ĺ? $!Ĺ? ! .!0Ĺ? %"!Ĺ? * Ĺ? 1. 1(!*0Ĺ? 101.!Ĺ? +"Ĺ? 0!.Ĺ? 5Ĺ? $ .(!/Ĺ? %/$) *Ĺ? 1.%*#Ĺ?0$!Ĺ? .! 'Ä‹Ĺ? *0Ĺ?)+.!Ĺ? .! +))!* 0%+*/Ä•Ĺ? +Ĺ?0+Ĺ?0$!Ĺ?(% . .5Ĺ?, #!Ĺ?+*Ĺ?0$!Ĺ? ++ !..5Ĺ? 3! /%0!ÄŒĹ?3$!.!Ĺ?5+1Ĺ?3%((Ĺ?Ăź* Ĺ?0$!Ĺ? +),(!0!Ĺ?/1))!.Ĺ?.! %*#Ĺ? (%/0Ä“Ĺ?333Ä‹3++ !..5Ä‹+.#ÄĽ !)% /ÄĽ(% . .5 Ĺ? Ĺ?
Spring Sports Highlights Ĺ? Ĺ? Ĺ? Ĺ?
"What was the highlight of your season?"
McKenzie Folan
The  highlight  of  the  lacrosse  season  was  going  undefeated  in  the  Prep  League  and  winning  the  title  for  the  first  time  since  2002.  Beating  Episcopal  for  the  first  time  in  seven  years        was  nice,  too.  ģĹ? %((Ĺ? 1 '!.Ĺ?ÄšÄ ÄƒÄŒĹ? .+//!
rick ’15
I  feel  track  embodies  great  team  values  although  it  is  very  much  an  individual  sport.  We  work  hard,  trust  each  other,  and  do  our  individual  jobs  at  meets  to  get  points  and  win.  The  coaching  staff  has  done  Myles ’14 a  great  job  instilling  these  values,  and  that’s  what  ultimately  led  to  our  outdoor  Prep  League   championship  this  year. ÄŁĹ? .% Ĺ? 5/Ĺ?ÄšÄ Ä…ÄŒĹ? . 'Ĺ? * Ĺ? %!(
William ’13
The  varsity  baseball  team  saw  three  major  home  runs  this  year:  First  from  Christian  Zaytoun  ’15  during  our  win  over  Fork  Union,  second  from  Joe  Riddle  ’14  against  Trinity  Episcopal,  and  the  final  one  from  William  Dossett  ’13   against  Benedictine. ÄŁĹ? 5*!/Ĺ? 50+1*Ĺ?ÄšÄ ÄƒÄŒĹ? /! ((
We  set  out  with  high  expectations  this  season,  and  we  met    them.  With  winning  the  Prep  League  and  state  championships,  we     ended  the  season  on  a  high  note.
Hawk ’15
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I  saw  Lester  Coleman  ’14  hit  a  "tweener"  (between-Âthe-Âlegs  shot)  for  a  winner  when  we  played  Mills  Godwin.  It  was  the  most  amazing  shot  I  have  ever  witnessed  on  a  tennis  court. Robin ’16 Ĺ? Ĺ? Ĺ?
STUDENT SNAPSHOT
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McKenzie ’13 came to Woodberry from Winston-Salem, North Carolina. He’s an allaround student — a gifted scholar and talented athlete who’s involved in a variety of activities. He will attend the University of North Carolina at Chapel Hill in the fall on a Morehead–Cain Scholarship. How does Woodberry support your interests? I’ve been first trumpet in the jazz band; managing editor of the Oracle, the student newspaper; a prefect; leader of freshman Bible study; a member of the varsity football team; and captain of the varsity baseball team. I’ve even starred in a play. Woodberry allows you to explore your interests without forcing you to pick just one. How can students prepare for success at Woodberry? A new student should come prepared to change and adapt. It’s important to step out of your comfort zone to try new things. The first few weeks are an adjustment period, but the entire Woodberry community is here to help guide you. What Woodberry summer camps do you recommend? I have worked at Sports Camp for the past two summers. This camp is so amazing and an experience no student will soon forget. It’s run by some of Woodberry’s best coaches, and the counselors are committed to making the campers’ three weeks the best they can be. As Coach Alexander says, “It’s all about the kids!â€? What do you plan to study in college? My senior year coursework in economics and government has inspired me to pursue something business-related. I believe that I will apply to UNC’s undergraduate business program after freshman year. But wherever my academic journey takes me, I know that Woodberry could not have prepared me better. Ĺ? Ĺ?Ä‘Ĺ? Ĺ?Ä‚Ä€Ä ÄƒĹ?Ä‘Ĺ?ă
Woodberry Forest School
EST.
2005
spring barbeque
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oodberry's Spring Barbeque Competition means teamwork, grilled meat, and regional pride. Boys and teachers join up to cook and eat nearly half a ton of meat, sharing and sampling barbeque styles from South Carolina, North Carolina, Alabama, Mexico, China, Korea, and the Caribbean. Everyone is welcome to participate — there are no cuts from trying out for a barbeque team — and anyone can join any team. The only thing would-be pitmasters need is a willingness to work hard and long. Prep work starts the day before as teams gather in faculty homes and the school's kitchen to whip up their closely guarded sauce recipes and skewer their pork, beef, chicken, and lamb. At 11:30 p.m. Friday evening, they stoke the fire with oak and hickory wood gathered across campus. The eastern North Carolina team’s whole hog hits the grill at 1:00 a.m., with the other team's pork shoulders, chickens, beef, and lamb joining them later in the day. The cooking, basting, and fire-tending continue until 5:00 p.m. when the dinner bell rings and the hungry hordes arrive. Under the guidance of Woodberry admissions officer Jason Slade ’90, the competition has grown in popularity over the past nine years. Guest judges choose the champion, and all diners vote for the people’s choice award. Even though every team can’t take home a prize, everyone is a winner when they sit down to a picnic dinner of meat grilled seven different ways.
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Korean Galbi 2 1/2 pounds beef short ribs cut LA-style 1/4 yellow onion, coarsely chopped 1/4 Korean (Asian) pear, peeled and coarsely chopped 6 garlic cloves, peeled 1 tablespoon ginger, chopped 1/4 cup sugar
Team Alabama
1/2 teaspoon freshly ground black pepper
Alabama Barbecue Sauce (chicken and white sauce)
1/2 cup soy sauce 3/4 cup cola 1 1/2 teaspoon sesame seeds, toasted
Sauce (makes 4 cups)
2 teaspoons black pepper
2 cups mayonnaise
2 teaspoons lemon juice
1 cup distilled white vinegar
1 teaspoon salt
1/2 cup apple juice
1/2 teaspoon cayenne pepper
2 teaspoons prepared horseradish
Chicken 1 whole chicken, split in half
Directions Sauce: Combine the first eight ingredients in a bowl. Stir until thoroughly combined. Store in an airtight container in the refrigerator until ready for use. The sauce can be stored for up to one week. Bring to room temperature before use. Chicken: Prepare grill for closed cooking at around 325°F (hickory wood or natural chunk charcoal preferred, of course).
2 scallions, thinly sliced Ssam fixings: Red or green leaf lettuce leaves, perilla leaves, rice, sliced fresh hot green chile peppers, and ssamjang
Directions Combine onion, pear, garlic, and ginger in food processor (probably not all at once), then add to large container along with sugar, pepper, soy sauce, and soda. Stir. Then add sesame seeds and scallions. Place meat in a storage container. Pour marinade over meat, making sure to distribute evenly. Cover and refrigerate 20–24 hours. Burn wood down until the coals are whitish gray. Then place beef on the hot grill and cook 2–3 minutes per side. Serve as a wrap with red leaf lettuce pieces, sticky rice, and ssamjang (soybean paste — great flavor) with peppers for garnish!
Rinse chicken thoroughly in cold water and pat dry. Brush with oil (olive or your favorite vegetable oil) and season the skin side lightly with salt.
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The chicken is finished when the internal temperature reaches 165°F at the thickest part (usually the leg joint or interior of thigh). As soon as the chicken halves are removed from the grill, dip them into the white sauce and set them aside to rest for 15-30 minutes.
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When grill is prepared and heated throughout, begin cooking chicken skin-down. Season the other side with salt and pepper and cover. (The WFS team cooked their chicken halves for one hour, covered, before flipping and cooking for another hour, covered, at the same temperature. Because they used a commercial grill, the grate was well above the coals and less prone to burning and flare-ups. Your grill time and temperature may vary.)
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Team Korea
To serve, pull chicken from the bone and toss in a bowl with more white sauce. Dr. David McRae, one of the faculty sponsor's of the team, attributes this recipe to Big Bob Gibson Bar-B-Q in Decatur, Alabama, and recommends the Big Bob Gibson's BBQ Book by Chris Lilley for further details. He and Chris have corresponded in the past regarding this recipe, and Dr. McRae has made several trips to Decatur for research purposes. Ĺ? Ĺ? Ĺ?
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