Fred’s blood donation journey began when he was just 17 years old. As a senior at Roosevelt High School in Port Angeles, he heard there was a need for blood at the local Elks Club. Students were excused from class to donate, and Fred eagerly joined his classmates.

“A group of us went down and lo and behold the guy behind the bar at the Elks Club said, ‘If you’re old enough to give blood, you’re old enough to drink!’ so they gave us all a shot of bourbon.”

Those were different times for sure! That first experience sparked a lifelong habit of giving. From college days at Western Washington University to teaching, military service, and retirement, donating blood became something he simply did, as naturally as any other part of caring for his health.

Over the decades, Fred built a remarkable career in education. He worked for 56 years in the Mt. Diablo Unified School District, teaching and leading at every level from pre-K through high school, and later serving in district administration overseeing state and federal programs. Along the way, he earned a master’s degree, taught at Cal State Hayward, and continued to donate blood whenever he could—even discovering during his U.S. Army service that donating during the workday came with a bonus: the rest of the day off.

Aside from travel to Europe and Asia and a few unavoidable lapses, Fred has aimed to donate every eight weeks since his teens no matter where he finds himself. In California, he donates through the American Red Cross; in Washington, he gives through another nearby donation center. Over the years, he’s received trophies and recognition for the many gallons he’s donated, but for Fred, the reward is simpler. “After I give blood, I feel like I’ve had an oil change,” he says. “I feel better afterwards.”

Fred’s approach to wellness is practical and balanced. He eats thoughtfully, cooks most of his meals at home, and believes in moderation. Breakfast is usually cereal; lunch is nuts and fruit; dinner is a proper meal—often homemade soup prepared in large batches and frozen for later. He rarely eats out, though he happily admits to one indulgence: a mango smoothie from a local coffee stand after cutting wood in Port Angeles.

He also stays mentally and socially active. Fred plays piano for an hour every day, volunteers, helps maintain park trails, works in his yard, and even drives neighbors to appointments. His love of the outdoors—shaped by summers working in Olympic and Yellowstone National Parks—still shows in his hiking and daily walks.