Books and music by JMU Alumni

Birthmark

2004 Southern Illinois
University Press

By Jon Pineda ('94)

ISBN: 0809325705

In his debut collection of poetry, Jon Pineda ('94) reveals memories from his experiences with a mixed-race childhood, loss and love. Pineda relates the challenges of growing up half Filipino. "Birthmark is brimming with a wisdom that seems not contrived from literary ambition, but born of a joy for life quite incidental to such ambition," writes Richard Katrovas, author of Dithymrambs. Pineda's poetry has appeared in Many Mountains Moving, the Asian Pacific American Journal and Puerto Del Sol. JMU English professor Laurie Kutchins used Birthmark as the text for her spring 2004 poetry course. Pineda visited campus in April to read from his works and give the keynote address at the Graduate Studies in English Conference.

www.jonpineda.com 

From the Banks of the Potomac to the Banks of the Shenandoah

2003 O'Sullivan Corp.

By Patricia Wheeler
Gochenour ('57)

Copyright TXU669-081

In this tri-fold educational package, Patricia Wheeler Gochenour ('57) details George Washington's first journey to the Shenandoah Valley in 1748. The package details the trek of a 16-year-old Washington, as he was considering a career in surveying. Included are excerpts from Washington's personal journals, a detailed map of his route, drawings of historic landmarks and a present-day driving route to retrace Washington's trek. Gochenour, an educational consultant, lives in Winchester.

The Smithsonian Sustainable Seafood Cookbook

2003 Smithsonian Books

By Carole Baldwin ('81)

ISBN 1-58834-169-0

In One Fish, Two Fish, Crawfish, Bluefish: The Smithsonian Sustainable Seafood Cookbook Carole Baldwin ('81) not only provides hundreds of delectable seafood recipes from professional chefs, she also promotes the consumption of the nation's natural resources in a safe and conscientious manner. Baldwin is a marine research biologist for the Smithsonian Institution's National Museum of Natural History, where she has worked for more than 10 years. These 150 environmentally safe recipes range from oysters to mahi mahi.