Professor of the Year to Give High Table

Professor Judy Tschann, a long-time English professor known for bringing old literature alive to her students, has recently been named the College of Arts and Sciences Professor of the Year, and will deliver the Professor of the Year High Table speech on March 9.

Selected by the students of the Redlands chapter of Mortar Board, a national honor society, for her teaching, scholarship and leadership, Tschann will present her speech, “Reading to Save Your Life,” in the Casa Loma Room at 5:30 p.m.

Tschann came to the University of Redlands 32 years ago after earning her Ph.D. in English from the State University of New York at Stony Brook.

At the university, she has served as the chair of the English department and been involved with the curriculum committee, academic standards and review committee, the women’s faculty caucus, and a number of other committees. She also has served as a guest lecturer for the Redlands Shakespeare Festival and the Mark Taper Forum. She has received numerous teaching awards, and says that most of all, she enjoys working with her students to bring old literature alive in the classroom.

One of Tschann’s former students, Caitlin Clark, says that the professor is constantly focused on the needs of her students, and does a good job of engaging students in the classroom and beyond.

“What Judy teaches stays with her students,” Clark said during a ceremony earlier this month at which Tschann was honored. “They leave the classroom enlightened and excited about subject matter that before seemed unapproachable. They leave with a passion like Judy’s – exhibiting a sense of joy and discovery as they dive deeper and deeper into earlier times, distant places, and almost lost languages.”

To attend Tschann’s High Table, call Chris Deyo at the University of Redlands at (909) 748-8308. Reservations for dinner and the lecture are $18 per person, and must be made by March 5.


The Sustainable University of Redlands Farm (SURF) is a natural farm in its beginning stages, but already grows and sells fresh vegetables to Bon Appetit, the food management company on campus.

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