Henrietta Near – A Lifetime of Artistic Generosity

Henrietta Near with Faberge flower collection at VMFA.

When Henrietta Near came to Richmond in 1955 to work for the Virginia Museum of Fine Arts the museum only had one building and a staff of ten. The only art gallery in town had no interest in exhibiting the work of young, vibrant and experimental artists like Henrietta. Modern dancer Martha Graham refused to perform here in protest to the city’s treatment of its African-American residents.
Richmond was a very different world in 1955. And, Henrietta Near played a pivotal role in forever changing that landscape.

Henrietta Near has that artist’s combination of a curious mind and an adventurous spirit. Exploring and creating are her life. And create she has. Her artwork is whimsical, colorful and pushes the boundaries of media – she has created oil pastels, silk screen prints, photographs, collages, assemblages . . . and art galleries. Yes. Art galleries. Art galleries that have become Richmond icons.

By the 1980s Richmond still offered little opportunity for young artists to exhibit their work, yet it was home to an ever-growing community of artists, some home-grown, some from other states and countries. Feeling a shared sense of frustration Henrietta gathered a small group of artists to her home to talk about taking a new direction. From that meeting, Artspace gallery was formed. Shockoe Bottom was its original home until it outgrew its space and moved to East Broad Street, where it remained until 2003 when several members moved to Plant Zero in the Manchester District. Henrietta with five other members remained on Broad Street until 2013 and the gallery became art6, another highly-respected institution in Richmond’s art history.

Henrietta Near's work arrives at Reynolds.

Thanks to Henrietta and her fellow artists, small galleries sprang up along East Broad Street and it became known as Richmond’s “arts district”. Continuing her drive to open the community to art, Henrietta was instrumental in starting First Friday Artwalks, the monthly “open house” of art galleries that drew thousands to the area. In 2009 Henrietta and the original Artspace founders were named Style Magazine “Richmonders of the Year” for their accomplishments.

Today, when asked about the benefits of
exhibiting art for the community, true to her spirit, Henrietta gets animated. “There is nothing like seeing art first-hand, up close,” she says. “It opens new worlds. It opens the mind.” When asked about the Reynolds Art Collection, she says, “Reynolds is a perfect place to exhibit artwork. It’s great for the students.”

To young artists, Henrietta says, “do what you love to do. Find what makes you happy. Take classes (Henrietta still does!), keep an open mind and never stop learning. Everyone has a different approach. You have to find yours, and trust yourself.”

Paintings and photographs.

What Henrietta doesn’t say, what she would be too modest to say, is that young artists today benefit from the part played by the artists like herself that came before them. They opened doors, they opened the minds, and they created lasting opportunities in the Richmond community for others to share their work.

Almost 65 years after Henrietta came to Richmond, Reynolds Community College is playing its role in her story. Reynolds is preserving her valuable and irreplaceable contribution to Richmond’s art history through its Art Collection. Henrietta Near, along with fellow artists Janet Gilmore-Bryan and Chuck Scalin have made generous donations of their work to the college’s collection. These works will be permanently exhibited throughout the halls of all three campuses for students, faculty, staff and visitors to enjoy for years to come . . . a fitting and perfect way for Henrietta’s legacy to live on.

Reynolds Honors Student Receives NCHC Stipend

Reynolds Community College Honors Student Meghan Clancy has been selected by the National Collegiate Honors Council to receive a stipend for one of the Council's summer fieldwork trips. The stipend will allow Meghan to join the NCHC Partners in the Parks Gateways: New York City trip held June 18 – 23, 2018.

The NCHC Partners in the Park program offers unique opportunities for collegiate honors students and faculty to visit areas of the American landscape noted for their beauty, significance and lasting value. Only a small group of honors students from around the country are selected to participate in these programs. Trips are led by an interdisciplinary group of Honors faculty, and are week-long, intensive experiential learning events featuring a series of seminars on the historical, cultural, and scientific significance of the location. During the trip students also participate in a community engaged service learning project.

Meghan was awarded one of the few available stipends based on her application. The stipend will help offset the cost of the trip. Meghan will be graduating from Reynolds in May 2018.

Meet Stephen Sowulewski – Professor, Health & Physical Education

Did you grow up in Richmond? If not, where did you grow up, when did you come here, and what brought you here?   

I grew up in Saginaw, Michigan and lived on Longboat Key, (near Sarasota for two years) before I accepted the faculty position from Dr. Rhodes in 2004.   

How long have you been a Professor at Reynolds?    

Last year I obtained full professor status after I earned my Ph.D. and will celebrate my 14th year in August of 2018. 

What do you like best about teaching?   

Unlike some jobs where one works with the same set of people for the long-haul, I get to work with a new set of individuals about every four months when the semesters change.  It gives me great satisfaction to work with students on some aspect of their educational journey.  I always tell students that our working relationship is never over—I encourage them to come back and ask questions and let me know how I can continue to assist them on their trajectory.  One of my students kept in contact with me for almost eight years. I wrote quite a few letters of recommendation for her over the years but she was unable to gain acceptance into physical therapy school. After much consternation on her part, she prevailed last summer.  When she relayed the news, I was elated for her. I liken her journey to the  “Footprints in the sand” reflection. There is one piece that mentions, "I never left you during your time of trial…" and that part certainly rings true in this situation. Of course I am not speaking of myself in the Godly sense but I was with this student cheering her on every step of the way.  

What drew you to the area of Health & Physical Education?   

My parents were really fit and became avid runners in the 80s and this inspired me to want to be just like them. Ironically, I was just looking at my scrap book over the Christmas break and marveled at how competitive I was as a youngster. I remember looking forward to the President’s Council on Physical Fitness events and how close I could get to the top tier or percentile ranking in running, chin-ups, pushups and the like. As I got older and mulled over majors, I came across exercise science, and therein was that eureka moment!  It just made sense to major in something so pivotal to one’s longevity.  Through the years my parents have had their trials and tribulations with health setbacks and I am reminded that Ralph Waldo Emerson was right when he said,  “The first wealth is health.”   I am confident I made the right choice.  

You have written several articles for the Richmond Times Dispatch, Men’s Health Journal and other publications. How did you get your start as a writer and what is your favorite subject to write about? 

I just inquired with various editors and sent them samples of my work and made pitches and from there, the ideas  just seemed to stick. I am passionate about the topics of nutrition and fitness but I really enjoy writing about faith and religion. In fact, the World Health Organization (WHO) recently added spiritual health into the wellness continuum.  Although religion and spirituality are not necessarily synonymous, there is some interesting research out there suggesting that this domain of wellness might be linked to better health in people who espouse some sort of religion or those that have a  spiritual sense. I wrote an article in the Faith and Values column of the RTD some years ago on this very topic.  

You are an advocate for men’s health and have encouraged men to become in your words, “better stewards of their health.” What are the most important things men can do to maintain their health?   

Men seem to find time to take their car in for an oil change, but are reticent when it comes to their health. Men simply need to place a phone call to the doctor and set up an appointment for a head to toe physical. My three commandments for men are really indicative of lifestyle behaviors:  diet, exercise and sleep. This trifecta is all related and if one revamps their behaviors, the rest will fall into place.  

What is your favorite thing to do in Richmond?  

Eat out at various restaurants—I am a foodie at heart. Next to DC or NY, Richmond is really a mecca for all things food. I just wish they had a good Polish restaurant!

If you won $100 million dollars in the lottery, what would you do first?
After taxes, I would take the lump sum and divvy it up. I would take care of my entire family and friends and then donate to the church and other causes. Afterward, I would purchase a house on the Leelanau peninsula (Traverse City, Michigan area) and buy a vineyard. Next up, to avoid the harsh Michigan winters, I would buy a house on Siesta Key in Florida—often voted America’s Best Beach.  Of course I would need the leer jet to take me between residencies.
  

Reynolds Celebrates PTK Ceremony

Reynolds Community College’s Chapters of Phi Theta Kappa International Honor Society recently inducted 72 new members recently at their annual spring semester induction ceremony. Students who have completed 12 transferable credit hours and have a 3.3 cumulative GPA are invited to join PTK every fall and spring semester. 

Established in 1918, Phi Theta Kappa Honor Society serves to recognize and encourage the academic achievement of two-year college students and provide opportunities for individual growth and development through honors, leadership and service programming.  Reynolds has two chapters at the college.  The Alpha Iota Beta chapter represents members enrolled in programs at the Parham Road Campus and the Alpha Gamma Omicron chapter represents members enrolled in programs at the Goochland and Downtown campuses.  Since 1997 when the Reynolds’ Phi Theta Kappa Alpha Gamma Omicron Chapter was founded, Reynolds has inducted nearly 7,000 students into PTK.

List of inductees:

Katherine Ames

Bailey Atwood

Caitlin  Barlowe

Ethan Becker-Mowery

Eric Blaisdell

Priscilla Boakye

Richard Bowman

Tanaya Brathwaite

Devin Briggs

Patricia Broadie

Marissa Butler

Kissena Brutus

Deea Chakraborty

Joseph Claravall

Crystal Cleghorn

Alexius Coles

Rebecca Costa

Dawnisha Dickinson

Stefan Diminet

Ngan Dinh

Mya Driffill

Onet Escobar Flores

Cameron Fortune

Ayush Gandhi

Peter George

Michele Gibson

Jasmine Gray

Kaiden Henson

Katie Holste

Cayce Jefferson

Katrina Laluna

Ian Landry

Mei Lawrence

Jalen Lewis

Lilly Lile

Cameron Lohmann

Joshua Mawyer

Edmund McElroy

Eric Morton

Elise Murray

Lauren Murtha

Christina Nash

Amber Nelson

Alexander Ness

Lauren Nightingale

Agapi Nikiforos

Haylee Oskins

Lubna Othman

Joshua Owens

Arya Patel

Andrew Poole

Victoria Ransone

Zane Rowe

Hagir Saleh

Omar Serrano

Payal Sharma

Shannon Smallie

Matt Spirko

Katelynn Stevens

Ecaterina Svera

Grace Swal

Quoree Terrell

Linh Tran

Madison Tunstall

Tanesha Washington

Breanna Watson

Dorinda Wegener

Anneleise Widdifield

Ryan Williams

Mallory Wilson

Reynolds Featured on WRIC Channel 8 "Positively Richmond"

Meet Lily Mirjahangiri Assistant Coordinator, Academic Support Centers

Did you grow up in Richmond? If not, when did you come here, and what brought you here?

I am originally from Tehran, Iran. After completing few projects for UNICEF and U.N., I came to Richmond in July 1999 to pursue my education in Business, Information Systems, and Curriculum Design @ Reynolds and VCU. My uncle (mom’s youngest brother) brought me to Richmond and helped me find opportunities to pursue my academic and career goals.

How long have you worked at Reynolds?

Ten years, seven months, and some change and I still haven’t felt like I have worked a day! I am very lucky and beyond blessed to do what I love to do for living at a workplace which affords me opportunities to grow, and platforms to be a “voice.”

What do you like best about working at Reynolds?

The amazing team work and sense of community! Also, Reynolds has the most diverse body of faculty, staff and students which makes me feel I travel the world and seven seas day in, day out!

What is your favorite part of your job?

My job at the Academic Support Centers positions me to stay focused on researching and exploring best practices of retention and student success. The most favorite part of my job is exploring: “knowing about knowing”, “thinking about thinking”, “higher order of thinking” (metacognition) across disciplines.

You won the Reynolds Multicultural Enrichment Award, are involved with the International Student Club, and just a few weeks ago you were active in the school supply drive for Lakeside and Westover Hill Elementary Schools. You are passionate and involved. What motivates you?

My motivation is rooted in the unconditional love and respect I have for all. These activities keep me in the human circle of love and help, make me be a better citizen of a culturally diverse society to move towards a hate-free and inclusive community.

• Reynolds Multicultural Enrichment Council’s (MEC) promotes diversity education/multiculturalism through engaging and fun events open to Reynolds and our surrounding community. MEC afforded me the opportunity to work with an amazing team of faculty and staff to plan various events throughout the academic year raising awareness on multiculturalism and promoting inclusiveness both inside and outside our classrooms.
• I love and fully enjoy working with our international student population. I learn so much from every one of them, and I also have a chance to help them find resources to achieve their academic goals.
• The school supply drive is one of my most rewarding experiences at Reynolds. All credit for this community service project goes to my dear colleague, Mrs. Carol Rodi, who leads this project every year and helps us support teachers and students at these two local elementary schools. As a former middle school teacher, I know and can relate to the challenges of teachers and students in need of school supplies.

What is your favorite thing to do in Richmond?

Dining out with friends and family (specially when there’s a Manchester United vs Barca (Barcelona) soccer game).

If you had three wishes, what would they be?

1. Move to Geneva, Switzerland and work at U.N.’s main office where I can be involved in policy projects making education tuition free globally: promising equal access to education for all children!
2. See Alabama winning the 18^th Championship next year: Roll Tide!
3. Go to a Cowboys game in Dallas, TX, and run the field with the entire team.

Who is your hero or heroine?

 My mother who has been my cheerleader all my life, and always reminds me of:

“Right now is the oldest you’ve ever been and the youngest you’ll be ever again: live your life, take chances!”

Meet Reynolds Culinary Students Caroline Horiuchi and Denton Taylor 2018 Elby Student of the Year Award Winners*

Caroline Horiuchi 

Photo by Richmond Magazine

What motivated you to study culinary arts?

My motivation for studying culinary was actually my mom. She taught me how to cook, starting when I was pretty young. We would cook dinners for the family together. What can I say? She is an amazing mom and an even better cook, she is the inspiration behind my cooking. 

Where are you in your culinary studies?

I am in my second year at Reynolds studying Pastry Arts. I am in my last semester of classes, and will be doing my capstone in the summer to finish up my degree.

What are you working on now?

Right now I am working on really trying to reach out, and look for job opportunities in the Pastry industry. Whether it be in a local bakery or in the resort and spa arena. 

What is your favorite task as a culinary student?

As a student my favorite task is bread baking. I love all things bread. Bread is my true passion. I enjoy finding new recipes from all over the world and bring them to life in the oven. I find it fascinating to see how the bread is the center of every civilization. That is a topic for another day. 

What would you most like to do in culinary arts when you graduate?

When I graduate I hopefully will be using the basic skills that I have learned here at Reynolds and enhancing them through practice and observation. I truly want to get some further experience under an executive pastry chef, I feel that will be very beneficial to me getting where I need and want to be. 

To be awarded the designation of Elby “Student of the Year” you are a dedicated student. Who has motivated you along the way?

There have been many people including my friends, chefs, and instructors that have motivated me along the way. All of these people have pushed me to be a better version of myself, and I am truly grateful. My family, however, has been my biggest bit of encouragement from day one. They are my harshest food critics, but also my strongest support. They are my rock. 

What would you tell other potential students interested in studying culinary arts at Reynolds?

I think that being in the culinary program is very rewarding, in so many ways. I would have to say that the culinary program is not easy, it takes a lot of dedication. But the hard work does pay off in the end.  I think that being in this program has been amazing, because we are one big family.  We all are driven by the same passion, and that is food, which makes it easy to relate to each other. Even though we all have the same passion, all of our visions are very different and unique to each one of us. We learn a lot from each other and I think that has been something really amazing for me to see. This program pushes you to grow in ways that you didn’t even know you could grow.

* * *

Denton Taylor

Denton Taylor
Photo by Richmond Magazine

What motivated you to study culinary arts?

I went to college after High School to study Business Administration. It never occurred to me to go to school for what I was passionate about, instead I went for what made the most sense. When I moved down to Richmond it was my first time living on my own and with that comes great responsibility. I had to start cooking for myself, got very creative with it, and eventually fell in love. It took me a little bit to find out about the Culinary program at J. Sargeant Reynolds but as soon as I did I applied, and the rest is history!

Where are you in your culinary studies?

I am in my second-year spring semester as a full-time student. After I complete this semester I will have about 9 credits to take over the 2018 summer semester while applying for graduation!

What are you working on now?

My classes right now are Menu and Recipe Management, Nutrition, and Food and Beverage Service Management. I am also participating in my 400-hour Culinary Management Externship at Wegmans Food Market. This externship has allowed me to utilize everything I have learned and am learning now in the program in a professional industry setting.

  

What is your favorite task as a culinary student?

Besides the obvious answer being cooking, I love learning about the industry standards and trends that once were and what they are now. Knowing the history behind the industry is often very valuable in understanding why the industry is the way it is now and where it is headed.

What would you most like to do in culinary arts when you graduate?

I would love to open a Gastro Pub that focuses on food quality, presentation, and beers and wines local to whatever area I decide to settle down in. I also want this idea to have an emphasis on sustainable and local food sources.

To be awarded the designation of Elby “Student of the Year” you are a dedicated student. Who has motivated you along the way?

Motivation stems from all mentors and role models I have in my life. These include my mentors at school, work, my family, and my friends. I will say the most important and powerful source of motivation in ones’ life is ones' self. I was not always this driven and was often distracted by things that were not important to my overall successes, short or long term. It was up to me and only me to change my behavior, motivate, and believe in myself. You are your greatest ally and enemy. Finding an equilibrium between the two can be a very powerful thing.

What would you tell other potential students interested in studying culinary arts at Reynolds?

I would tell them to head in a direction that they are passionate about and that brings them happiness. I found out at an early age what really makes me happy and I went with it. It happened to be food and the foodservice industry. The Culinary program at Reynolds is an excellent place to start if you share the same passions as me. The program is in goods hands with Chef Jesse Miller there to lead and there is no ceiling on how great he and the program will be. 

*  What are the Elbys? For the past seven years Richmond Magazine has hosted their annual Elby Awards to recognize the best of the Richmond restaurant community. The "Elbys" are special awards like the Oscars or Emmys of food. The awards were named after master chef Chef Paul Elbling, who now oversees Richmond's French Food Festival. 

Why are the Elby's Important to Reynolds? Elbys are given in 17 categories. Winners are crowned as Richmond’s next culinary best and brightest. One award category is "Culinary Student of the Year." Each year since 2013 a Reynolds culinary student has won this prestigious award. This year two Caroline Horiuchi and Denton Taylor share the honor.

Meet Reynolds Culinary Student Denton Taylor 2018 Elby Student of the Year Award Winner

Denton Taylor
Photo by Richmond Magazine

What motivated you to study culinary arts?

I went to college after High School to study Business Administration. It never occurred to me to go to school for what I was passionate about, instead I went for what made the most sense. When I moved down to Richmond it was my first time living on my own and with that comes great responsibility. I had to start cooking for myself, got very creative with it, and eventually fell in love. It took me a little bit to find out about the Culinary program at J. Sargeant Reynolds but as soon as I did I applied, and the rest is history!

Where are you in your culinary studies?

I am in my second-year spring semester as a full-time student. After I complete this semester I will have about 9 credits to take over the 2018 summer semester while applying for graduation!

What are you working on now?

My classes right now are Menu and Recipe Management, Nutrition, and Food and Beverage Service Management. I am also participating in my 400-hour Culinary Management Externship at Wegmans Food Market. This externship has allowed me to utilize everything I have learned and am learning now in the program in a professional industry setting.

  

What is your favorite task as a culinary student?

Besides the obvious answer being cooking, I love learning about the industry standards and trends that once were and what they are now. Knowing the history behind the industry is often very valuable in understanding why the industry is the way it is now and where it is headed.

What would you most like to do in culinary arts when you graduate?

I would love to open a Gastro Pub that focuses on food quality, presentation, and beers and wines local to whatever area I decide to settle down in. I also want this idea to have an emphasis on sustainable and local food sources.

To be awarded the designation of Elby “Student of the Year” you are a dedicated student. Who has motivated you along the way?

Motivation stems from all mentors and role models I have in my life. These include my mentors at school, work, my family, and my friends. I will say the most important and powerful source of motivation in ones’ life is ones' self. I was not always this driven and was often distracted by things that were not important to my overall successes, short or long term. It was up to me and only me to change my behavior, motivate, and believe in myself. You are your greatest ally and enemy. Finding an equilibrium between the two can be a very powerful thing.

What would you tell other potential students interested in studying culinary arts at Reynolds?

I would tell them to head in a direction that they are passionate about and that brings them happiness. I found out at an early age what really makes me happy and I went with it. It happened to be food and the foodservice industry. The Culinary program at Reynolds is an excellent place to start if you share the same passions as me. The program is in goods hands with Chef Jesse Miller there to lead and there is no ceiling on how great he and the program will be. 

Meet Reynolds Culinary Student Caroline Horiuchi 2018 Elby Student of the Year

Photo by Richmond Magazine

What motivated you to study culinary arts?

My motivation for studying culinary was actually my mom. She taught me how to cook, starting when I was pretty young. We would cook dinners for the family together. What can I say? She is an amazing mom and an even better cook, she is the inspiration behind my cooking. 

Where are you in your culinary studies?

I am in my second year at Reynolds studying Pastry Arts. I am in my last semester of classes, and will be doing my capstone in the summer to finish up my degree.

What are you working on now?

Right now I am working on really trying to reach out, and look for job opportunities in the Pastry industry. Whether it be in a local bakery or in the resort and spa arena. 

What is your favorite task as a culinary student?

As a student my favorite task is bread baking. I love all things bread. Bread is my true passion. I enjoy finding new recipes from all over the world and bring them to life in the oven. I find it fascinating to see how the bread is the center of every civilization. That is a topic for another day. 

What would you most like to do in culinary arts when you graduate?

When I graduate I hopefully will be using the basic skills that I have learned here at Reynolds and enhancing them through practice and observation. I truly want to get some further experience under an executive pastry chef, I feel that will be very beneficial to me getting where I need and want to be. 

To be awarded the designation of Elby “Student of the Year” you are a dedicated student. Who has motivated you along the way?

There have been many people including my friends, chefs, and instructors that have motivated me along the way. All of these people have pushed me to be a better version of myself, and I am truly grateful. My family, however, has been my biggest bit of encouragement from day one. They are my harshest food critics, but also my strongest support. They are my rock. 

What would you tell other potential students interested in studying culinary arts at Reynolds?

I think that being in the culinary program is very rewarding, in so many ways. I would have to say that the culinary program is not easy, it takes a lot of dedication. But the hard work does pay off in the end.  I think that being in this program has been amazing, because we are one big family.  We all are driven by the same passion, and that is food, which makes it easy to relate to each other. Even though we all have the same passion, all of our visions are very different and unique to each one of us. We learn a lot from each other and I think that has been something really amazing for me to see. This program pushes you to grow in ways that you didn’t even know you could grow.