Griffin’s Beat: Reunions 2026

What’s up Reunions visitors of 2026?!?! This is one of your loyal Reunions student workers and I am so excited to see all of you this year! My name is fittingly Griffin, and I am a rising junior at Reed! This is my second year working as a Reunions Student worker so I thought I would look through the schedule for the Reunions weekend and point out some of the events I am most looking forward to and that you will hopefully see me at! 

First off, Thursday is the first day of big events, of which, I am most excited to see the 50th class reunion dinner in the evening. I didn’t get the pleasure of being there last year but I am most definitely going to be there this year and am looking forward to hearing all the amazing stories of y’all’s time at Reed! There is also a reactor tour from 3-4 pm that has limited spots so make sure to sign up when you can if you want to see that signature blue glow! If you can’t get a spot on the Thursday tour don’t worry, because there are three other chances for you to sign up for a tour. 

The reactor emitting cherenkov radiation. The “blue glow” is produced by charged particles in the core moving faster than the speed of light in water.
Credit: Nemo Shen ’21

Moving on to Friday, this is the day where things really get going for those of you not from the class of ’76. If you’re an architecture fan, or just like walking around looking closely at buildings (which technically makes you an architecture fan) try your best to catch one of the two architecture tours hosted by Paul Edison-Lahm of the class of ’83.

Also on Friday is my FAVORITE event of the whole weekend: How to Make Sausage with Meat Smoke!!! If you have ever wondered what it’s like to feel the power of a full on meat grinder in your hands, or what it feels like to rehydrate some prophylactic-esque looking sausage skins, this is the event for you. Not only do you get to do lots of tasting while you’re making your creations (you know…….for quality control) but you also get to be a part of Reunions set up like me! The sausages y’all make will be served after the fireworks on Saturday! So help feed your fellow Reedies and make some banger sausages (get it? There’s a badum tshhhh in there somewhere).

Learn How a Sausage is Made (Literally)
1:00–3:30 p.m., Spanish House

The masters of meat will demystify the metaphor, and prove that the dirty details are in fact delicious, clean fun! Meat Smoke veterans will lead a sausage-making workshop, demonstrating the entire process from snout to tail. Get hands-on experience in cutting down and grinding whole slabs of pork, seasoning it to perfection, loading and filling pork casings, and pinching and cutting sausage links. There will be plenty of opportunities for grilling and tasting our creations during the workshop. Sausage made during this event will be served to everyone after the Laser Light Show on Saturday. Come meat with us, join in the fun, and make lots of dirty jokes (sometimes they slip out unintentionally)!

Later Friday night, come support some Reedies on the quad who are playing music! One of my bosses from another of my on campus jobs will be playing so you bet I’m going to be there shouting GO BEN!!!! 

Finally for Friday night there is arguably the biggest party of Reunions every year, the Language plaza party. Now the past couple of years it has been a 90’s party (The Dream of the 90s Is Alive at Reunions), but this year it is under new management. The class of 2016 has taken over, and with the help of some other classes, they are going to throw the biggest 2016 party since…. well, 2016!!

On Saturday, make sure to try to catch the All-in-one HUM 110 lecture! There will be every helpful piece of information from the entire universe ever and I personally think that is pretty cool.

One final event that I want to point y’all towards is the Human Chess! Have you ever wanted to LARP a chess piece??? (who am I kidding you’re Reed Alum, you do that every Saturday) BUT!!! There will be a little bit more action than your average run of the mill human sized chess game. I can’t say anymore because I fear for my lowly pawn life but be there or be square!!! (get it……. Badum tshhhh again!)

There are so many cool events happening this Reunions weekend I couldn’t possibly talk about all of them but these are the ones I personally have my eye on! I hope to see y’all there!! If I don’t see you at a particular event, I’ll definitely see you while I’m whizzing around AT OR BELOW the speed limit in the Reunions taxi so don’t hesitate to wave it down or call the taxi number (503-517-4050).

Signing off, your soon to be favorite Reunions student worker:

                                                     Griffin J ’28

From the Ashes of Vandalism and Theft, a New Boar’s Head Rises

Boar’s Head Procession in 1952

A long, long time ago, there was Boarus: the first boar’s head. Alas he was stolen and brutishly attacked by three dogs (who gnawed off one of his ears). After his career ending injury sometime ago, he retired and Boarus Jr. took up the mantle of Boar’s Head until his retirement last year. Not to leave an opening in the procession, we now have a third contender for the Boar’s Head. 

This young, up-and-coming prospect hails from an unknown curio shop, picked up by an alum and graciously donated to Alumni Relations. This new boar’s head was drafted first overall by the Reed Alumni Relations, after impressing scouts with its ability to win staring contests and being overall unwieldy and heavy. But, what the boar makes up for in unwieldiness and overall prowess as a boar’s head, it lacks in a name, and this is where you come in, dear alum. 

We, Alumni Relations, must identify this nameless boar’s head, and we need your input. We need a name, any name will do, Wilbur, Franklin, Boarus Jr the III, or even Chris P. Bacon. It does not matter, we just need something shorter than the boar. Our draft pick requires a name by December 12 in order for him to participate in the holiday festivities in time. Got an idea? Submit a suggestion now!

Scouting New Prospects,

William Clarke ’27

A visit from…Boarus?

More rapid than owls, his coursers they came.

And he whistled and shouted, and called them by name;

Now Diver! Now Doyle! Now Chittick and Ladd!

On Foster! On Scholz! On Quincy in plaid!

So up to the holiday party they flew 

for eating with friends and dancing too.

As the holiday season approaches, so does Reed’s annual alumni holiday party. Have you heard the Reed myth about a group of people dressed in black druidic robes, marching in a hallowed procession that includes a cappella singing, torches, and a boar’s head on a pallet? This curious scene isn’t just lore; it’s the annual alumni holiday party. This yuletide celebration dates to the college’s early years, with the boar’s head procession appearing in the 1920s and becoming quite the beloved tradition. 

For many years in England, a roasted boar’s head has been associated with holiday feasting. The custom may be associated with the Norse practice of sacrificing a boar to the god Freyr during the winter solstice, in order to gain his favor in the new year. It seems that the tradition moved from Scandinavia to England with St. Stephen, whose feast day is December 26. The “Boar’s Head Carol” dates to the 15th century, and the words and tune used in Reed’s performance are the same as those sung every Christmas at Queen’s College, Oxford.

We hope that whether you’re able to join us for this festive occasion on campus on December 13 or not, you’ll have a great holiday season. Stay tuned for updates on our friend dressed all in fur, from his head to his foot.

Sending holiday cheer,

The Alumni Relations Team

Reunions was so fun; maybe we should like, do this every year or something?

Carnival at Reunions on the Great Lawn

Reunions 2025 is over! Aside from the fact that I now have lost my only excuse for staying up unreasonably late and getting paid to do so, I enjoyed it. How about you? Did you meet new people? Catch up with old people? Do drugs? Actually, don’t answer that last one. 

The audience of the All-Purpose Humanities Lecture

There were a lot of events to go to and many people to meet up with: over 1,000 attendees and nearly 100 events to attend! My personal favorite event was Paul Edison-Lahm ’83’s walking tour on the architecture of Reed, followed closely by the rugby game (celebrating 50 years of rugby at Reed!), and driving people around in a golf cart. 

The rugby game kickoff

In case anyone did not know, there was also a scavenger hunt, made by Matt Giraud ’85, that took you all around the Reed campus (that’s what all the cryptic messages taped on various buildings was about). I was one of the lucky few who answered the call to go on the quest and send President Foster home.

The laser show on the Great Lawn

For those who drank too much to remember, Friday was when everyone met up at the International Plaza and ate good food with Meatsmoke (where all the language houses are), and Saturday was on the Great Lawn, where everybody ate grilled meat while the light show was going on. I hope you, dear reader, also had as much fun as I did during Reunions, and I look forward to next year’s reunions. I’ve spotted myself a few times in the photos of the weekend–proof that I didn’t just eat grilled meat. Take a look yourself?

Myself, at the rugby game

Doing a doughnut in a golf cart,

William

Oh The Humanities – Hum 110 Inspired Cocktails

Harry Mersmann ’82 helmed a Hum 110 Alumni Book Club this year, and he enriched his group’s virtual romp through the syllabus by creating a cocktail recipe for them to enjoy from their own homes. Harry shares these recipes with all who are interested, to accentuate their own visit to ancient Sumer and Babylon, Pharaonic Egypt, ancient Israel and Yehud, the Persian empire, and the archaic and classical Greek city-states.

Unit I: Gilgamesh / The Limits of Civilization: Walls and Other Boundaries

For Gilgamesh, given how much death there is in the text, I went simple with a Death in the Afternoon (1 ½ oz absinthe topped with 5oz sparkling wine), although Hemingway might have been cranky.

Unit II: Sinuhe & Eloquent Peasant / Hierarchies and Boundary Crossing

Sinuhe’s Journey Cocktail

Ingredients:

  • 2 oz Pomegranate juice (symbolizing life and fertility)
  • 1.5 oz  Gin (representing the journeys and encounters)
  • 0.5 oz Honey syrup (1:1 honey and water, for sweetness)
  • 0.5 oz Fresh lemon juice (for balance)
  • 1 oz Fresh cucumber juice (for a refreshing note)
  • A dash of cardamom bitters (to evoke the spices of the ancient world)
  • Fresh mint leaves (for garnish)
  • Pomegranate seeds (for garnish)

Method:

  1. Prepare the Cucumber Juice: Blend fresh cucumber and strain to extract the juice.
  2. Mix the Ingredients: In a cocktail shaker, combine pomegranate juice, gin, honey syrup, lemon juice, cucumber juice, and a dash of cardamom bitters.
  3. Shake: Fill the shaker with ice and shake well until chilled.
  4. Strain and Serve: Strain the mixture into a chilled glass filled with ice.
  5. Garnish: Top with fresh mint leaves and a sprinkle of pomegranate seeds.
  6. Enjoy: Sip and reflect on Sinuhe’s adventures and the rich tapestry of ancient Egypt.

Optional Twist:

For a sparkling version, top with a splash of soda water or sparkling wine to add effervescence, reminiscent of the Nile’s vitality.

This cocktail captures the essence of Sinuhe’s journey through the use of rich, vibrant flavors and symbolic ingredients, making it a delightful nod to the ancient narrative!

Unit III: Genesis / Making Order

The Forbidden Fruit

Ingredients:

  • 1 oz Honeycrisp apple vodka
  • 1 oz Peach Vodka
  • ½ oz lemon juice
  • 6 oz lemon-lime soda

Method:

Serve over ice in a Collins glass or even better, a hollowed-out pineapple, orange, papaya, or coconut. Garnish with your choice of earthly delights or an edible orchid.

Unit IV: Exodus and Theogony / Making Order II

The Burning Bush Cocktail

A fiery, aromatic drink with layers of flavor to evoke the spiritual and dramatic journey of Exodus.

Ingredients

  • 2 oz mezcal (symbolizing the smoky presence of the burning bush)
  • 1 oz pomegranate juice (representing the plagues and sacrifice, as pomegranate is a biblical fruit)
  • 0.5 oz honey syrup (milk and honey: the Promised Land)
  • 0.75 oz fresh lemon juice (purification and renewal)
  • Dash of bitters (reminders of bitterness in slavery)
  • Sprig of fresh rosemary (burning bush garnish)
  • Optional: edible gold dust (symbolizing wealth and idolatry, like the golden calf)

Method:

  1. Add mezcal, pomegranate juice, honey syrup, lemon juice, and bitters to a shaker with ice.
  2. Shake well until chilled.
  3. Strain into a rocks glass over a large ice cube.
  4. Light a sprig of rosemary on fire briefly, extinguish, and place it in the drink as a garnish to represent the burning bush.

Unit VII: The Oresteia / Democracy, Citizenship and Exclusion

The House of Atreus

Style: Smoked, complex, and bittersweet. A dark Greek twist on a Manhattan.

Ingredients:

  • 2 oz Metaxa 7-Star Brandy (Greek brandy, smooth and spiced)
  • 0.75 oz Sweet Vermouth (symbolic of the tangled web of fate)
  • 0.25 oz Cherry Heering (for the bloodline… and the blood)
  • 2 dashes Angostura bitters (for the bitter weight of justice)
  • 1 dash orange bitters (citrusy contrast to balance fate and revenge)
  • Optional: A smoke rinse (burning rosemary or oak woodchip, for that sacrificial temple vibe)

Garnish:

  • Luxardo cherry speared through a bay leaf (bay for Apollo, the god who ultimately sanctions Orestes’ revenge)
  • Orange peel, flamed

Glassware:

  • Coupe or Nick & Nora

Instructions:

  1. If using, prepare your smoke rinse by capturing smoke in the glass (burn a sprig of rosemary or woodchip, invert the glass over it for a few seconds).
  2. In a mixing glass with ice, stir the brandy, sweet vermouth, Cherry Heering, and both bitters until well chilled.
  3. Strain into the smoke-rinsed glass.
  4. Garnish with the bay-leaf-cherry spear and a flamed orange peel.

Mood:

To be sipped slowly while contemplating divine justice, blood oaths, and the price of retribution. This is a drink that honors Clytemnestra’s cunning, Agamemnon’s arrogance, and Orestes’ tragic duty.

Unit VIII: Thucydides / Speech in Crisis

The Peloponnesian Old Fashioned

This is a brooding, contemplative take on the classic Old Fashioned. It combines Athenian elegance with Spartan austerity, symbolizing the war between ideals and realities. Aged spirits represent history’s weight, while bitters and herbs capture the war’s moral ambiguity. A cocktail best enjoyed slowly, in deep conversation about fate, politics, and the unchanging nature of human ambition.


Ingredients:

  • 2 oz barrel-aged Greek Metaxa 12 Stars (or a quality brandy or bourbon if unavailable)
  • 0.25 oz spiced honey syrup (honey, cinnamon, clove, black pepper)
  • 2 dashes black walnut bitters
  • 1 dash Peychaud’s bitters (for a hint of drama and complexity)
  • Expressed lemon peel
  • Sprig of thyme (symbolizing remembrance and valor)

Method:

  1. Combine Metaxa (or chosen base spirit), spiced honey syrup, and bitters in a mixing glass with ice.
  2. Stir deliberately, like a general weighing the cost of war.
  3. Strain into a rocks glass over a large ice cube.
  4. Express lemon peel over the drink and drop it in.
  5. Garnish with a sprig of fresh thyme, slightly singed for aroma—like the smoldering remnants of a besieged city.

Unit VIII pt 2: Plato / Speech in Crisis

The Socratic Hemlock

This drink is a philosophical paradox in a glass—simple yet profound, herbal yet bright. It pays homage to Socrates’ calm acceptance of death in Apology and his rational refusal to escape prison in Crito. The name references the infamous poison Socrates drank, but this version invites reflection, not demise.  This is a drink for those unafraid to examine their convictions—and to sit with questions that have no easy answers.


Ingredients:

  • 1.5 oz gin (preferably herbaceous, like Hendrick’s or a Greek gin such as Grace)
  • 0.5 oz green Chartreuse (symbolizing hemlock—bitter, herbal, mysterious)
  • 0.5 oz fresh lemon juice (clarity and moral sharpness)
  • 0.25 oz honey syrup (2:1 honey to water — tempering the bitterness with ethical sweetness)
  • 1 dash celery bitters (a nod to the philosopher’s austerity and reason)
  • Fresh sage leaf (garnish—representing wisdom)

Method:

  1. Shake all ingredients with ice.
  2. Double strain into a coupe glass.
  3. Garnish with a single sage leaf placed gently on the surface.
  4. Optional: Serve with a small side of chilled water—mirroring Socratic dialogue: the companion to a deep experience.

I encourage you to craft a cocktail and sit down with the accompanying book from the syllabus; perhaps a few ounces of Metaxa help make Agamemnon more sympathetic!

Looking forward to mescal in Year Two,

Tess Buchannan ’21

Foster’s Quest: Reunions Scavenger Hunt

On an otherwise unremarkable spring day in 1915, William T. Foster, Reed’s first President, strolls toward Sallyport, lost in thought. Life is a course charted between knowledge and ignorance, light and dark, truth and fiction – indeed, between Lux and Nox, the two grotesques guarding the portal as he enters. Where to guide his nascent College, newly troubled by adversity? And it is this question, posed precisely between these two poles, exactly as he enters the portal, that bends the fabric of time toward an answer and propels him out the other side… into 2025!

Reunion-goers have the chance to pick up the quest–your task is to help him return to his time by deciphering 11 clues to 11 locations around Reed Campus, enjoying a rather pleasant tour while collecting one letter at each locale. Then, gathering together those letters, you have only to unscramble them into a four-word phrase and you have saved the day. But more: the first 250 to show their work at Prexy earn a special keepsake reward – and yes, boundless glory!The Scoutbook you’ll pick at Prexy contains valuable information to spark your quest, or pick up the trail at any of the 11 locations if you happen upon one over the weekend.

Scavenger hunt designed by Matt Giraud ’85

Reed’s Annual Festival Of Learning

If there’s one thing that unites Reedies, it’s our love for learning, and that’s what Paideia is all about. This year, Paideia will take place from Saturday, January 18, to Sunday, January 26, and will include an array of classes taught by students, professors, and alumni. With some returning courses such as “Building Reed College in Minecraft”, “Reed College Survivor,” and “The Art of Pokemon Battling” along with some new ones like “World Domination 110: the Reed Alumni Agenda”, there’s classes for everyone!

As we move towards post-pandemic life, Paideia is once again open for all Reed community members, which includes alumni, so we hope to see you there!

Excited to take classes with no exams,

Taliah Churchill ’25

Ft: some pictures from years past:

Paideia 2016, The Folly of Frack
Paideia 1018, class unknown

Paideia 2023, class unknown
Paideia 2023, fencing

Party at PIE to toast Reed Switchboard

switchboard_bannerTime flies when you’re incubating a fabulous idea! You may recall that last summer Reed Switchboard, the networking site created to share Reed love, was given a boost by Wieden & Kennedy as part of the ad firm’s Portland Incubator Experiment (PIE). The brainchild of Mara Zepeda ’02 and Sean Lerner ’10, Switchboard was one of only seven tech start-ups selected for this collaboration with tech entrepreneurs; it was given $20,000 in seed money, office space at Wieden+Kennedy, and three months of hands on mentorship from past PIE winners. Since then Switchboard has further polished its business plan and signed up Reed College as its first client!

To celebrate all of this growth and innovation, we invite you to an open house at the Switchboard pad within Wieden+Kennedy in Portland’s Pearl District:

Thursday, February 20, 6 – 8 p.m.
Wieden+Kennedy, 224 NW 13th Ave.
Note: Please enter on NW 12th, just north of Davis

RSVP to alumni@reed.edu.

The great griffin float emerges!

griffin_wire.jpg

Dearest Comrades:

I have always wanted to write one of these letters, and they're finally letting me! And yes, it has been censored so you will have to use your decoders to get the real message. Reedfayre '12 (the event formally known as Reunions) is upon us, and there is a special treat for all: the griffin float! If you haven't heard already, Reed is entering a float in the Portland Rose Festival's Grand Floral Parade. All of the floats have traditionally been built by one company, but of course as Reedies we wanted to build our own.

I have been privileged to work with the group of "local" Reedies (for whom the apple didn't land far from the tree), and we have been working on it for a while now. It is pretty awesome. The fun never stops! I promise anyone who shows up to lend a hand a ride around campus. There will be fun and games, food and drink, and a late night viewing of Animal House while sitting on the float. The Rose Festival parade is the weekend after Reedfayre, and I would like to encourage everyone to stay the week, help decorate the float with flowers and come cheer or participate in the parade on Saturday, June 9. 

It has been a fabulous time building this amazing vehicle, please come back for a ride down memory lane!* I know it is getting close, but if you are at all able to return for Reedfayre, this will be a most memorable experience, I assure you.

Sincerely looking forwards to a fabulous weekend,

–Rob Mack '93

*See one of Rob's earliest conveyances, the MOSPUD, as well as other creations from Renn Fayres past. 

mospud_float.jpg

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Pop-Up Oyster Bar!

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Jon Rowley ’69 rousted ten dozen Totten Inlet oysters out of bed in Olympia to bring to Reed’s “Working Weekend,” February 3-5. This “pop-up oyster bar” appeared in the library lobby late afternoon on Saturday and was met with much enthusiasm. 

Jon is a marketing consultant for Taylor Shellfish Farms, and while on campus he met Lillian Kuehl ’09, lab manager at Taylor Shellfish, for the first time. “I had heard about this Reed student that worked at the Taylor hatchery but had never met her, so it was fun to work our pop-up oyster bar with her.”  Soon enough, David Autrey ’89 and Amy Wesselman ’91 happened along with some of their Westrey wine to serve as a perfect complement for the marine feast. 

oyster_shells.jpg

 

Pleased that the impromptu oyster tasting was well received, Jon later commented that it “turned out to be a perfect little adjunct to Working Weekend, an example of how there is always room, with a little entrepenurial spirit, for a good idea.” Also, he was tickled that a good number of students had their first oyster that day. His old friend Hannah Fishman ’14 lent a hand, learning the art of shucking for the first time. 

See photos of the lovely Totten Inlet Virginicas and Shigoku oysters, and their fans, on his Flickr page.