Name: Clifton ‘Trey’ McPherson ‘81
Graduation Year: Grassroots 1981
Degree: Grassroots
Current Hometown: West Hartford, CT
Employment: Regulatory Affairs at Protein Sciences Corporation, a Sanofi Company
Can you tell us about your past and current work?
For the past 13 years I have worked at Protein Sciences Corporation, a small vaccine company that is now part of Sanofi, a large pharmaceutical company. I have worked in several positions there from product development, quality control, and communications and now in regulatory affairs. Prior to joining Protein Sciences I was a postdoctoral fellow at Brown University and University of Connecticut Health Center and an Instructor at University of Connecticut Health Center.
How did Sterling influence your current career path?:
Although Sterling did not directly influence my current career path, my experience at Sterling greatly affected the way I view the world and our place in it. Sterling started my interest in biology and led me to College of the Atlantic and then to graduate school. Sterling helped give me the self confidence to take on difficult challenges.
What is your most memorable Bounder/Expedition memory:
Hiking all day in the rain through the snow during winter expedition and feeling that I could have walked forever that day.
Any words of wisdom for the current Sterling generation?
Keep an open mind and take advantage of opportunities that present themselves to you. Sterling will give you the tools, you just need to use them.
Name: Elizabeth S. Pecoraro ‘15
Degree: BA, Self-Designed Major in Environmental Humanities
Current Hometown: Housatonic, MA
Employment: Baker at Kripalu Center for Yoga and Health
Can you tell us about your past and current work?
Baking at a yoga center, I prepare food for people who are seeking retreat, working to better themselves, recovering from health issues, deepening their relationship with themselves and the world, or gaining skills to take their practice or teaching to the next level. Our bakery specializes in sourdough breads and we also prepare vegan and gluten-free desserts in addition to more traditional cakes, cookies, and quick breads.
How did Sterling influence your current career path?
As part of the Work Program I cooked in the kitchen at Sterling and I was always fascinated by the bread making process. I loved to see the dough on the table waiting to be cut and I wanted to learn more about baking. I also took the Art of Fermentation summer course where we learned about sourdough bread. My experience working in the kitchen at Sterling helped me to get hired in the kitchen where I now work.
What is your most memorable Bounder/Expedition memory:
It was our third day, I believe, and the group was quiet after a morning of hiking. We came to a ridge where the conifer trees were short and covered with whip-cream blobs of snow. We descended down the ridge sliding through this fantastical scene and everyone began laughing and being playful. The sun was shining. It was ecstatic.
Any words of wisdom for the current Sterling generation?
Sterling is designed to be a transformative experience for you as a person. Embrace that. The faculty at Sterling are unique and brilliant. Soak it up. Each semester is different. Ride the wave and don’t worry too much.
