Winter 2026 15 TRUONG: COURTESY OF AARON TRUONG; HINDES: TRAVIS GILMOUR; CARNEY: BLAKE BROWN; EGAN: KARL MAASDAM, ’93 PRESIDENT Q + A PERSPECTIVES PAT EGAN, ’92 President and CEO, See’s Candies People need connection. Food gives us that opportunity. Whether in the making, the serving or the eating, good food makes and delivers happiness. I hear regularly from See’s fans who place our candies at the center of their gathering table or give them as a gift to someone they love (including themselves!). They are a testament to the fact that food is as important as it has ever been for bringing people together. MOLLY CARNEY Assistant professor, School of Language, Culture and Society Food connects us to both places and people. As an archaeologist working with Indigenous communities, I’ve learned that food is a way of practicing care through relationships across generations, species and landscapes. Thinking through food allows us to imagine futures that sustain community and ecological well-being, from restoring the lands where foods are grown and raised to renewing cultural connections through shared meals and traditions. NICOLE HINDES Director, OSU Basic Needs Center Over and over again, I’ve seen our community make sure everyone has something to eat. Whether it’s donated extra meal swipes, squash harvests from research fields, or the annual food drive competition against our rivals to the south, I have seen the generosity of Beaver Nation. We show up and share with those who don’t have as much. This inspires me, daily. AARON TRUONG, ’09 Co-owner, Portland’s Hapa Pizza To me, a good life is rooted in loving relationships and meaningful service. Food is the thread that weaves these together. Around the table, we celebrate milestones, share stories and deepen friendships. As a restaurant owner, food also becomes a way to serve — through meals that bring joy and by creating a positive workplace for our team. In this way, food is not just sustenance; it’s the center of a rich and meaningful life. AROUND THE TABLE Q: WHAT ROLE DOES FOOD PLAY IN YOUR IDEA OF A GOOD LIFE? “TAKING THE SCIENCE THAT THEY’VE LEARNED IN THE CLASSROOM AND APPLYING IT IS GOING TO BE VERY MUCH A PART OF WHAT THEY DO AS EMPLOYEES.” Did I hear there’s an ice cream flavor in your honor? Oh, that was such fun. A student, Sindhura Karuturi, came up with a number of flavors — all of which were wonderful. I was only allowed to choose one, but the others were all close seconds! She knew I drank a lot of tea, so she built flavors around kinds of teas — Earl Grey and, of course, chai, and so on. We had a tasting right here in this office. The one we chose is complex, with all kinds of spices, cloves and cardamom. It’s called Chai-athi Murthy. I don’t know if they still have any of it left, but if they do, you’ve got to go get some! Sindhura herself is so interesting. Ice cream is not her biggest interest — it’s actually cheese. So now she’s off to do a master’s program in France, sponsored by a French company. She’ll work at their production plant there and then return to their California cheese operations. She told me she doesn’t speak any French, but she is going to live with a French family. She’s throwing herself into the culture, into a new place, into learning new things. In so many ways, that’s exactly what you want for your students. The creamery was just one part of the Withycombe Hall renovation, which also continued
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