Professor Emerita of Chemistry
She coordinated women and science events at Hampshire and published articles concerning the scientific education of women. Her interests include the shapes and functions of organic molecules; stereochemistry; science for non-scientists; plants and human health; and cartooning.
She was dean of Natural Science from 1989 to 1993 and dean of Advising from 2002 to 2003. On sabbatical in the spring of 2008, she continued to work with Division II and III students that semester.
She retired in the summer of 2008; she is developing a new web page with thoughts about retirement: www.saunteringdog.net.
There is a lot written about chemicals in our food and drink, and the word has developed a bad reputation. But chemicals in what we buy to cook and eat fit a broad spectrum - from the aromas and flavors of herbs and spices, to natural pesticides plants produce so that they might escape being eaten, to polyphenols and other antioxidants present in surprising foods, to the food basics (water, proteins, carbohydrates, and lipids), to a myriad of synthetic additives. We would all be very surprised at the listing of the hundreds of compounds present in, say, a peach, not all of which would fit into the "good" or even "indifferent" categories. This 100-level course will explore the chemicals that are present in our food and drink, critically examine how our attitudes and choices are shaped by the way media present scientific research, and allow students to conduct their own literature research on some of their favorite food and drink choices. Each student will be responsible for three oral presentations, participation in a debate, and three short and one long paper.