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University celebrates retiring faculty

Tuxedos, toile tablecloths and the buoyant sounds of a string quintet characterized last night's annual dinner reception to recognize retiring faculty, held in the Dome Room of the Rotunda.

The 28 retiring faculty present represented all parts of the University and, as Rector Heywood Fralin said, composed "the heart and soul of this University."

Several of the retiring faculty members boasted 40 years of history at the University.

"I was here before Jefferson" quipped Assoc. English Prof. John Sullivan, former department director.

After years of contributing to the growth and development of the University, many of the retirees plan to continue following their passions after retirement. Dr. Harry Wellons, Jr., Medical School professor of clinical surgery, said he hopes to keep up with raising cattle on his farm in western Virginia and to pursue his interests in golf and aviation. Robert Pate, former Education associate dean for administrative services and current Education professor, said he takes Spanish classes and hopes to do more volunteer work in local soup kitchens. Pediatrics Prof. Dr. Thomas Massaro, meanwhile, said he is eager to begin a project to build a medical school in Botswana.

Though many have large plans for the future, these faculty members, many of whom are distinguished professors and have received numerous awards for accomplishments in their fields, President John T. Casteen, III said, will be missed dearly.

Casteen noted the unusually high number of medical faculty retiring, joking to his guests, "I should give you all a list of the disorders you don't want to get from now on."

Retiring faculty members said they would miss many aspects of working at the University, including interacting with students, patients and colleagues.

The honored guests spent the evening sitting in chairs marked with a University emblem and their names and titles, which were gifts from the University as another way to thank them for their time at the University.

"You have made [the University] what it is today," Fralin said.

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