“It’s so easy to get wrapped up in the Hotchkiss bubble, but through volunteering, students can make an impact in the outside community.” - Harrison Hoffman ’24

SOAR offered 30+ courses to local children in the winter and spring.

“Take full advantage of all Hotchkiss has to offer. Don’t sweat the small stuff – life is too short.” - Ms. Ellen Fontaine

“Mr. Faus has always emphasized the notion of fi nding meaning in your artmaking. Don’t just draw something – say something, tell a story.” - Mr. Charlie Noyes ’78

“She’s a leader... in a classroom, dorm, or class. She was ‘student-centered’ long before that was a thing.” - Dr. Merrilee Mardon

“He was a huge part of creating the Humanities program. His work has had a huge impact on what we teach and how we teach.” - Ms. Carita Gardiner

“I will miss her support...the gentle giant she has been in the department. To me, Mrs. Faus is larger than life.” - Dr. Richard Kirby

“Think / how many long years / this tree waited as a seed / for an animal or bird or wind or rain / to maybe carry it to maybe the right spot / where again it waited months for seasons to change...” -Padma Venkatraman

The Farm supplies produce to the school and the local food bank.

Eco Day activities will include volunteering with advisory groups.

“The idea is to reinstate the library as a central learning and activity hub of the school.” -Mr. John Bryant

“It is the heart and soul of our community... one of the centerpieces of the campus, without a doubt.” -Mrs. Caroline Kenny-Burchfield ’77

Juniper Rogers '26 interviews the owners of Mizza's Pizza, a local Italian restaurant in Lakeville that has become a household name for students, faculty, and staff across campus.

Arielle Sibley-Grace '26 interviews the owners of Avocado Cafe, a popular authentic Mexican restaurant in Millerton, about challenges faced during the pandemic. 

Fashion and Style at Hotchkiss, a student group, spearheaded efforts to reopen the space with an emphasis on promoting sustainable fashion.

Features explores sustainability on campus by investigating the school's waste — where it goes and how the school is working to reduce and reuse items often sent to landfills. 

Composting initiatives are in place at Fairfield Farm and have been recently rolled out for faculty in pilot programs at several dorms.

Students express grief and frustration at vigil.

This summer, three faculty members — Letty Roberts, Steve McKibben, and John Cooper — will retire after decades of service to the school. Read about their stories in this special feature.