the lawrentian - spring 2013

LawrentianTHE SPRING 2013

Departments

2 From the head master

3 editor’s Note

4 1,000 Words�Lawrenceville has an abundance of good cheer.

6 ��NeWs iN BrieF�A little farm makes a big impact, Zhang is on the Go, and Lawrenceville gets cooking.

10 ��sports rouNdup�Winter sports stats.

14��oN the arts�Master masterpieces and an island girl.

On the Cover: Chef�Teacher�Katy�Tull�’04�shows�off�the�Samuel�J.�Green�Charter�School’s�vegetable�garden.�Photograph�by�Jackson�Hill.

Back cover:Comida�owner�Rayme�Rossello�’88.�Photograph�by�Christina�Kiffney.

F e at u r e s

24 Dig in!�Alumnae chefs find happiness. (They provide recipes, too.)

36��all in the Details� It’s the little things that make a campus beautiful. This photo

essay proves it.

42��happy to Be stuck with hugh� Rock ‘n’ roller Huey Lewis ’67 accepts the Aldo.

20

TA K E T H I S J O B A N D L O V E I T

36

A L L I N T H E D E TA I L S

17 Cover to Cover�Eric Rutkow ’98 sees the forest for the trees.

18 How to Do everytHing (Part 5)�George White ’53 jumps for joy.

20 take tHis Job anD Love it�Larry Prince ’58 offers the right tool for the job.

22 ask tHe arCHivist��Musings on our musical past.

80 PHoto FinDings��We needed help, and you gave it. A lot of it.

22ALumNI

45 boarD bits

46 aLumni news

47 CLass notes

A S K T H E A r c H I V I S T

2 t h e l aw r e n t i a n

From�the�Head�Master9

I’m a horrible cook – just ask my husband and children. Fortunately, they all like to cook, and one of the perks of working and living at a boarding school is that for nine months of the year, the faculty and our families eat many meals in the dining center.

We’re incredibly lucky to have Sustainable Fare as our food provider – and especially Gary Giberson H’11 P’10, who founded Sustainable Fare and has worked at Lawrenceville since 1999, as the director of our dining services. Gary is a wonderful chef, as students and faculty will attest, and as those of you who have attended alumni and parent events on campus have experienced. He’s also a gifted teacher, a successful entrepreneur, and a community leader. Gary’s interest in the local food movement began almost a decade ago at a two-day sustainabil-ity charrette that we held on campus. Gary took the lessons from those days to heart. He founded Sustainable Fare as an environmental food service company, committed not only to providing lo-cally grown foods and high-quality seasonal menus with fresh unprocessed ingredients, but also to developing partnerships with local growers and businesses and to training food service workers and directors in sustainable dining practices. Through Sustainable Fare, Gary’s impact has extended far beyond Lawrenceville’s campus. He is a featured speaker and consultant about sustainable dining at the local, regional, national, and

even international level, and is the first to volun-teer for efforts to promote sustainable practices among community organizations and public and private schools. Gary’s professionalism and commitment to the broader community were ev-ident during Hurricane Sandy and its aftermath. Although he was stranded at his house, the din-ing center never missed a beat, serving two hot meals a day to all of us without power and heat on campus. Gary also put his talents to good use by helping to coordinate food distribution to the people in emergency shelters, serving over 5,000 meals in his shore community. Every year, Gary oversees more independent studies than anyone else on campus, projects ranging from Bulgarian cooking to sustainabil-ity marketing, from the local food production system to organic gardening and composting. He also is a featured guest in many classes, in-cluding the design and social entrepreneurship interdisciplinary elective that I co-teach with Art Master Sheamus Burns ’01 each year. It’s com-pelling for the students to see the lessons we’ve learned in class applied to a real business and in a familiar context.

We’re extremely fortunate to have Gary and the entire staff of Sustainable Fare at Lawrenceville. Although I haven’t learned to cook from Gary, I’ve learned so much more, as has the greater Law-renceville community.

Sincerely,

Elizabeth A. Duffy H’43The Shelby Cullom Davis ’26 Head Master

P.S. Don’t miss the article on page 9 about the historic Lawrenceville menus that Gary and his staff recently prepared for students and their parents.

G Students in the irwin Dining Center whip up something tasty.

LawrentianTHE

publisher Jennifer Szwalek

editor Mike allegra

art director PhylliS lerner

proofreaders Paul Mott, Jr. ’47

rob reinalDa ’76

linDa hlavaCek Silver h’59 61 ’62 ’64 gP’06 ’08

Jean StePhenS h’50 ’59 ’61 ’64 ’68 ’89 gP’06 contributors ShubhaM ChattoPaDhyay '13

liSa M. gillarD hanSon

JaCqueline haun

eve MerSfelDer ’03

Sarah Mezzino

rayMe roSSello ’88

Selena SMith

PaloMa torreS

katy tull ’04

teDDy weiSS '15

george white ’53

the lawrentian (uSPS #306-700) is published quarterly (winter, spring, summer, and fall) by the lawrenceville School, P.o. box 6008, lawrenceville, nJ 08648, for alumni, parents, grandparents, and friends.

Periodical postage paid at trenton, nJ, and additional mailing offices.

the lawrentian welcomes letters from readers. Please send all correspondence to [email protected] or to the above address care of the lawrentian editor. letters may be edited for publication.

the lawrentian welcomes submissions and suggestions for magazine departments. if you have an idea for a feature story, please query first to the lawrentian editor via email ([email protected]).

Visit us on the web at www.lawrenceville.org. www.lawrenceville.org/thelawrentian

postmasterPlease send address corrections to:the lawrentianthe lawrenceville SchoolP.o. box 6008lawrenceville, nJ 08648

©the lawrenceville Schoollawrenceville, new Jersey

all rights reserved.

I like the idea of cooking – which is very different from being able to cook.

The idea of cooking allows me to create a blissful fantasyland around performing mundane kitchen tasks, such as stirring things into other things over a low heat. Actual cooking, on the other hand, requires me to pull out the stepladder in order to yank batteries out of a screeching fire alarm. This issue of The Lawrentian features real chefs, great ones, who have pursued their culinary educations in surprising and unusual ways. In “Dig In!” (page 24), Rayme Rossello ’88 shows off her skills at the grill of a gourmet lunch wagon, Katy Tull ’04 teaches elementary school students how to create delicious and healthy meals from scratch, and Eve Mersfelder ’03 explains how she boldly reignited her passion for cooking. If, by the way, you need proof of this trio’s mastery of the art form, you may want to get out your oven mitts and check out their recipes on page 32. Because an artist is only as good as her tools allow her to be, this issue also profiles Larry Prince ’58, who along with his wife, Judy, runs J.B. Prince, one of the most respected kitchen supply companies in the world. Also in this issue is a feature on one of our most famous alums, Hugh Cregg ’67 – aka rock ‘n’ roller Huey Lewis – who, this past fall, returned to his alma mater to accept the Lawrenceville Medal, the School highest alumni award (page 42). In honor of his visit, the inimitable Jacqueline Haun dedicated her most recent Ask the Archivist column to the history of music on campus. Have room for a little more? Everyone knows that Lawrenceville has a beautiful campus, but in “All in the Details” (page 36), photographer extraordinaire Michael Branscom finds beauty in some of the most unexpected places. So, this issue of The Lawrentian consists of a dash of this and a pinch of that and a soupçon of something else – much like those sauces my wife allows me to stir over low heat and under careful scrutiny. It is my most sincere hope that this issue will leave you fulfilled and satisfied.

Warmest wishes,

Mike [email protected]

sprinG 2013 | Volume 77 number 2

Oops…In the winter issue’s feature, "From 2007 to Today," Amanda Ripley’s class year was incorrect. She graduated in 1992. We also spelled her name incorrectly. This is a big goof, yet Amanda was pretty cool with the whole thing. The editor regrets the error.

From�the�Editor9

S P r i n g 2 0 1 3 3

THE

1000�Words9


Phot

ogra

ph b

y te

ddy

wei

ss ’1

5

Big Red ROAR Lawrentians� came�out� in� force� to� the� Loucks� Ice�Rink� to�

cheer�on�the�boys'� ice�hockey�team.�The�crowd�didn't�go�

home� disappointed� as� Big� Red� edged� out� Princeton� Day�

School,�5-4.


News�in�Brief9

A Little Red Farm’s Big Plans

Right off of Route 206 – past Lawrenceville’s Community Gardens

and before reaching the School’s 30-acre solar field – a quartet of greeters resides, ready and eager to welcome visitors. At least that’s what we think all those “baas” mean. The Lawrenceville School is getting into the farming business. Beginning this past September, a patch of 15 acres of School-owned land has been set aside to grow vegetables, raise 90 laying hens, and serve as grazing land for those four adorable Finn sheep. This small but growing oper-ation is the brainchild of Latin Master Jake Morrow. “This,” Morrow says as he feeds his wooly charges, “will be the beginning of a full-scale extra-curricular School pro-gram.” He sees the farm as yet another effort for the School to provide a hands-on lesson in environmental sustainability – a principal commitment of The Lawrenceville School for the past decade.

Raised in Princeton, Mor-row always had a passion for agriculture – a passion that was first whetted as a child when he spent summers on his grand-mother’s farm, and which con-tinued to grow after graduate school when he began to take jobs working on small farms in the Bucks County, PA, area. Performing that work, he says, was when his education truly began. “People tend to think of farming as grunt work, and it is to a certain extent,” he says. “But – especially with small- scale agriculture – there is also a great deal of rich intellectual work involved in farming that I’ve come to appreciate. Farm-ing can enrich the life of the mind.” It is a lifestyle that Morrow and his wife, Emma (who was hired in January to serve as the farm’s manager) look forward to sharing with student vol-unteers, who will work in the garden and with the animals. The fruits of these labors, the vegetables and eggs, are sold to Sustainable Fare, the com-

pany that prepares the food in Lawrenceville’s dining halls. The profits made through these sales will be invested back into the farm; the goal is to eventu-ally have the facility become a self-sufficient operation.

The sheep, all males and all named after famous bluegrass musicians – Morrow also teaches the banjo – are being raised for their wool and are putting in double duty as natu-ral field fertilizers.

G Morrow had some little lambs.

For more information about the farm, check out Morrow’s blog at http://bigredfarmproject.blogspot.com.

S P r i n g 2 0 1 3 7

Student-athletes from Lawrenceville and Peddie take their rivalry pretty seriously, but not so seriously that they can’t

team up to defeat an even bigger foe: Cancer. Peddie-Lawrenceville Day, held this year on Lawrenceville’s campus, began in 2010 in memory of Gerard “Jerry” Hart, a longtime Peddie cross-country coach who passed away from cancer. Lawrenceville and Peddie banded together to raise awareness and funds for cancer research at the annual matchup between the two schools’ sports teams. Under the banner “Two Schools, One Mission: Stop Cancer Now,” the student athletes paid tribute to those who have suffered from cancer and raised $2,000 on behalf of the American Cancer Society.

Competing Against Cancer

A Welcoming WEBSITElawrenceville’s website has gotten a facelift. thanks

to Webmaster trish proto and website content man-

agement system provider, silverpoint, the school site

at www.lawrenceville.org has a fresh, new look and

better functionality than ever before.

below are just a couple of the new features to be

found:

•�In�a�nod�to�the�School’s�global�initiatives�and�inter-national�alumni,� the�site�content�can�be� translated�into�nine�languages.�

•�The�site�provides�easier�integration�of�our�social�media�platforms�including�the�School’s�Facebook,�YouTube,�Twitter,�and�Flickr�feeds.�

•�The�site�has�an�easily�navigable�mobile�site�for�those�who�wish� to�get� the� latest�Lawrenceville�news�on�their�smartphones�and�tablets.

•�And,�by�subscribing�to�the�iCalendar�(iCal)�feed,� users� will� be� able� to� select� specific��Lawrenceville�events� that�will� automatically��be� imported� into� ones’� personal� calendar��program.

so visit the new site and have a look around.

We think you might like what you find.


Zhang Goes the Distancerepresenting all of north america and competing against 20 other countries and territories, lionel zhang ’13 helped the u.S. to place sixth in the 23rd international Pair go Championship in tokyo, Japan. originating in China, go is the world’s oldest board game and has been played in its original form for over 4,000 years. working off of a 19x19 grid and using a handful of black and white stones, a player aims to capture more territory than his opponent by the end of the game. to move, the individual must place a stone of one’s own color on an empty intersection; stones are captured and removed from the board once all of the intersections directly adjacent to them are occupied by the enemy. when asked about the difference between go and chess, another strategy-based board game, zhang was quick to separate the two. “unlike chess, in which there are numerous move restrictions, go allows players to freely express themselves with two simple rules that govern all play. you can think of chess as a single battle, whereas go is an entire multi-front war.” Playing go since age 5, zhang has earned a long list of tournament accolades. he won the Junior national Championship in 2005 and represented the united States in the world Mind Sports games in both 2008 and 2012. Currently under the instruction of feng yun (a professional who once ranked in the top three in the world), zhang has attended various national go tournaments and numerous go programs in China. “what i love most about go is the vast complexity that comes from such an elegant and simple game,” he said. “Since the board is so big with so few possible move restrictions, it is often impossible to calculate the consequences from all of the options you have in a given situation. you need to rely on your intuition and feel for the game to decide where to play.”

There’s a TurTle in My soup

(and it belongs there)!

The School’s Stephan Archives, housed in the Bunn Library, celebrated nearly two centuries of culinary excel-lence with the exhibit “Now You’re Cooking! The History

of Dining at Lawrenceville.” Nearly 50 items were on display, in-cluding a century-old Tiffany & Co. tea set, locally produced china, and even a recently retired plastic cafeteria tray. Though most of the items were housed in the Archives, other treasures were unearthed from more interesting locations. Members of the School’s Facilities Services and Campus Safety Department, for example, became amateur archaeologists when they found a colonial-era glass bottle and a circa 1860 flask hidden in a wall at Belknap House, which is now a faculty residence, but was once a tavern. Foodies will be especially fascinated by the Calliopean Society banquet menus, which date back to 1893. Gary Giberson, founder and president of Sustainable Fare, Lawrenceville’s food service provider, noted that although the preparations may seem exotic to modern-day diners, most of the ingredients were fresh and locally sourced. This was common in the late 1800s but is rare in food ser-vice today and highlights Giberson’s – and the School’s – sustain-ability goals. To give diners a sense of Gilded Age tastes, Giberson prepared a traditional menu for students and parents.

By�Shubham�Chattopadhyay�’13

G giberson gets cooking.

S P r i n g 2 0 1 3 9

Potage de la TortueYes, turtle soup. Seldom consumed today, turtle was one of the most readily available meats in early America. Green and snapping turtles were plentiful and easy to catch and provid-ed several flavorful cuts of meat – some of which are similar to pork or veal, and others closer in flavor and consistency to seafood. Turtle is a difficult animal to butcher, however, so, in the fashion typical of Gilded Age New York, the trickier the dish, the more popular it became. As a result, the population of wild turtles declined sharply, creating a market for cheaper “mock turtle soup,” usually made with duck meat and sold in cans. Sustainably-farmed turtle is once again gaining popu-larity, however, and students and their visiting parents were served the real thing.

Filets du Saumon, Buerre Maitre d’HotelSalmon was once so plentiful in American waters that settlers grew sick of eating it; it was often written into the contracts of European indentured servants that they could only be made to eat one or two meals of salmon per week. By the 1860s, the salmon off the Atlantic coast of the U.S. had been overfished and the scarcity of fresh salmon soon made it a delicacy. The preparation of salmon with a buerre maitre d’hotel was par-ticularly popular from the 1880s to the 1930s. This rich dish consists of a salmon steak or filet served with a compound butter or with fresh butter combined with parsley, pepper, and lemon juice.

Poussin RotiPoussins are small chickens killed when they are approxi-mately 24 days old and less than one pound in weight. They are usually served whole or cut in half and peaked in popular-ity in the late 19th century. This particular recipe called for them to be roasted with root vegetables.

Pommes ParisienneSmall balls of potato are made using a vegetable scoop similar to a melon baller and are pan fried in clarified but-ter. They may be seasoned simply with salt and pepper, or more formally with herbs and spices, before serving. They gained popularity at the turn of the 19th century and remained a favorite menu item in the best restaurants and clubs in New York through the 1930s.

Haricots VertsThis French term for green beans may either refer to slim, tender legumes grown in France, or more generally to any green beans. American varieties of green beans had been tra-ditionally referred to as string beans due to the presence of a tough “string” running through the length of the bean that had to be removed before cooking. In the mid-19th century, seed manufacturers bred this feature out of certain “stringless” varieties, and the plant’s name gradually changed to green beans, or, in formal establishments, haricots verts.

Calliopean PunchPunch in early America was very different from the sug-ary concoctions of today. The beverage from which mod-ern punches originate balanced flavors for a strong but tasty drink. The traditional ratio was one part sour (usually lime), one part sweet (raw sugar), three parts strong (wine or liquor), and four parts weak (usually tea). The fifth element was spice, usually nutmeg grated directly into the punchbowl. In England and America, punch moved from the high seas to high society, and many taverns and clubs developed propri-etary punch recipes that were closely-guarded secrets. Punch in America gradually lost its wicked edge, and the alcohol content was reduced, leaving the sweet, often effervescent refreshment of parties and proms. Fear not, we did not serve spiked punch.

BOyS’ BASKETBALLrecord: 18-6

coach: Ron Kane ’83

captains: Sam Burst-Smith ’13

Lewis Hayes ’13

GIrLS’ BASKETBALLrecord: 13-5

coach: Len Miller

captains: Julia Bretz ’13

Cari Jenkins ’13

BOyS’ FENcINGrecord: 7-3 coach: Rich Beischercaptains: Brandon Baek ’13

Zach Izzo ’13 Jacky Lam ’14 Justin Parratt ’14

GIrLS’ FENcINGN.J.I.S.A.A. cHAmpIONS record: 6-3 coach: Rich Beischercaptains: Tara Fish ’15

Celeste Matsui ’14 Naina Sahrawat ’14

by nicole uliasz

Winter SeasonSTATS


Sports�Roundup9

S P r i n g 2 0 1 3 11For�the�most�current�athletic�news�visit�www.lawrenceville.org/athletics.

BOyS’ IcE HOcKEyrecord: 9-13-2 coach: Etienne Bilodeaucaptain: Robert Cerepak ’13

GIrLS’ IcE HOcKEy m.A.p.L. cHAmpIONS record: 9-11

coach: Nicole Uliasz

captains: Emily Krueger ’13

Sara Culhane ’13

BOyS’ INDOOr TrAcK m.A.p.L. cHAmpIONS N.J.I.S.A.A. cHAmpIONS record: 7-0

coach: Steve Schuster

captains: Chis Cook ’13

Elliot Xu ’13


GIrLS’ INDOOr TrAcK m.A.p.L. cHAmpIONS N.J.I.S.A.A. cHAmpIONS record: 8-1

coach: Bill Schroeder

captains: Jocelyn Kennedy ’13

Jamie Perritt ’13

BOyS’ SquASHm.A.p.L. cHAmpIONS record: 5-6 coach: Rob Krizek captain: Augie Jones ’13

GIrLS’ SquASHm.A.p.L. cHAmpIONS record: 4-3 coach: Narelle Krizekcaptain: Jenny Scherl ’13 BOyS’ SwImmINGrecord: 5-5 coach: Jim Jordancaptains: Eben Blake ’13

Patxi Elizalde ’13

S P r i n g 2 0 1 3 13

GIrLS’ SwImmINGrecord: 5-4 coach: Brent Fergusoncaptains: Kat Gardner ’13

Alicia Jetton ’13 Alison Wall ’13 Megan Wall ’13

BOyS’ wrESTLINGrecord: 8-6 coach: John Clorecaptains: Matt Apuzzi ’14

Tlaloc Ayala ’13 Alex McLaughlin ’13

On�the�Arts9

Once On This Island, the Periwig fall musical, is the story of class struggle,

meddling gods, and how, on a small Caribbean island, love can find a way to

conquer all.

Ti Moune (Hollis Williams ’13) is a poor peasant who longs for a life beyond

her station. More specifically, she longs to spend her life with the aristocratic

Daniel Beauxhome (Justin Gonzales ’14). The gods of love and death (Cara

Washington ’14 and Nick Fenton ’13, respectively), hearing her prayers, make

the necessary arrangements by facilitating a car crash and forcing Ti Moune to

trade her soul for the injured Beauxhome’s life. This is never a good swap, but Ti

Moune goes along, nursing Beauxhome back from the brink of death while her

father, Tonton Julian (Gus Berrizbeitia ’13), searches for Beauxhome’s family.

The young couple fall in love, but once the injured boy’s family is revealed,

it is discovered that Beauxhome is betrothed to another. Due to the rigid class

structure of their society, the peasant Ti Moune is doomed to never be anything

more than a mistress to her lover. And, as if things couldn’t get any worse, that’s

when Death decides to come calling.

Ti Moune’s ultimate sacrifice, however, proves not to be in vain. The girl is

resurrected as a tree that, both literally and metaphorically, breaks down the

walls that separate the island’s social classes, placing an optimistic coda on an

otherwise tragic tale.

Once on This Island, was directed by Performing Arts Department Chair Chris

Cull. The musical director and choreographer were Keith Roeckle and Derrick

Wilder, respectively.

ISLAnD GIRL

S P r i n g 2 0 1 3 15


9

Faculty members recently exhibited their ample artistic

talents as more than 60 of their works could be seen and

purchased at the Marguerite and James Hutchins Gallery.

Lawrenceville masters Sheamus Burns ’01, Brian

Daniell H’06, Gil Domb, Allen Fitzpatrick ’73 H’85 ’89

P’99 ’04, Jamie Greenfield P’05, Leonid Siveriver, and

William Vandever participated in the show, and gallery

patrons discovered an impressive spectrum of media on

display including paintings, drawings, photographs, and

ceramics.

FAcuLTy’S FInE ART

HISTORIc ROOTSAmerica’s

According to Eric Rutkow ’98, to

understand the history of Amer-

ica you must first understand

America’s connection to trees.

Trees first encouraged England

to take an interest in the place. America had

what seemed to be a limitless supply of old-

growth forests, and an opportunist needed

only to look at the landscape with a slight

squint to see a sea of potential mainmasts,

a key to ensuring Great Britain’s naval

dominance.

American forests were exploited for a lot

more than ship building. Wood was cheap,

readily available, and, as a consequence,

used for almost everything. It became a

primary building material, was essential for

the manufacture of turpentine and charcoal,

and was burned to heat homes. Pulp created

paper, and bark was used to tan leather.

Orchards stretched from one horizon to

the next to sate the country’s desire for

fruit. Railroads (which delivered all that

fruit and lumber, among other things) were

particularly dependent on wood; it was

burned to run the engines, used to build

the railway cars, and, in a particularly

wasteful manner, a younger tree was often

sacrificed just to produce a single railroad

tie – the essential building block to create

the network of tracks that stretched from

one end of the country to the other.

But that is only a small part of the story.

Rutkow’s book, American Canopy, is

a dynamic, sweeping narrative that spans

the dawn of American colonization to the

present day and articulates exactly how

trees factored into every significant event in

our history.

“There has been this constant tension that

has existed throughout much of America’s

history between the desire to exploit nature

as something that mankind is entitled to

and the desire to protect or manage nature

as something that mankind is a part of or

is dependent upon,” Rutkow says. “You can

see that tension play out in our actions as

well as in our thinking about nature and the

wilderness and our place in it.”

Aside from the expected conflicts

between lumber barons and the self-styled

naturalists who opposed them, Rutkow’s

book also explains how wood played a key

role in the country’s social and cultural

development. In the years leading up to the

American Revolution, for example, a giant

elm in downtown Boston was a gathering

place for popular protests against the British

crown (and became a target of The Mother

Country’s rage when British soldiers made

a point of cutting it down).

It should come as little surprise to learn

that a few notable individuals featured

in American Canopy would have a

connection to Lawrenceville. Frederick

Law Olmsted, the designer of Central Park

and Lawrenceville’s own Circle is featured,

as is famed environmentalist and School

alumnus Aldo Leopold of the Class of 1905.

“When I researched this book I

admittedly had an eye out for Lawrenceville

references,” Rutkow says with a laugh.

“But Lawrenceville does have a strong

connection to the history I was telling –

probably more than any other high school

in the country.”

Eric Rutkow’s new book explains how trees built a nation.

Cover�to�Cover9

S P r i n g 2 0 1 3 17


How�to�Do�Everything�(Part�5)9

Prepare a Graceful ExitJumping from a four-passenger Cessna is quite different from jumping from a 90-passenger Air Force C-130, but the key in both cases is to face the relative wind (the direction of the wind on your body – from the front upon exiting and from the ground while falling). With a Cessna you crawl out the door, dangle from the strut, and then, when you’re ready, let go. With larger planes it’s a bit more com-plicated. Most jump aircraft have their doors on the left side. Getting your chest into the relative wind requires an aggres-sive launch, leading with your left leg,

looking forward, and turning your right shoulder back toward the plane. The intent is to get stable and avoid tumbling.

Fly Instead of FallAlthough you could certainly fall straight down like a cannonball, most skydivers think in terms of flying their bodies. The conventional free-fall position is body arched, belly to Earth, arms out to the side, bent 90 degrees at the elbow, legs slightly spread and slightly bent at the knees. Typi-cal fall rate is in the range of 115 to 125 mph, though substantially higher or lower speeds are possible with altered body posi-

tions or special jump suits. The ability to alter your fall rate and direction is neces-sary to put big formations together when jumpers are all over the sky having exited from multiple aircraft. In free-fall, your body moves in the direction of your lowest edge; to go forward, move your arms back to increase the lift on the lower half of your body. Raising your legs lowers your head and chest, and forward you will go. Horizontal speeds in excess of 30 mph are easily attained. The same physics apply for going backward or sideways, turning, and doing flips and barrel rolls. In free-fall, you can go in any direction but up.

(AnD SuRvIvE)

How to Jump Out of an Airplane

By George White ’53

I mADE my FIRST FIvE PARAcHuTE JumPS In 1959, cOuRTESy OF THE u.S. ARmy. I mADE my

FIRST SkyDIvE In EARLy 1960 AnD RETIRED FROm THE SPORT In 1962, HAvInG mADE 88 JumPS. I

unRETIRED In 1986 AnD cuRREnTLy HAvE ABOuT 1,950 SkyDIvES AnD A cumuLATIvE FREE-FALL

TImE OF nEARLy 36 HOuRS.

THE SPORT ALWAyS EvOkES quESTIOnS AnD cOmmEnTS, PARTIcuLARLy In cOnnEcTIOn WITH A

77-yEAR-OLD PARTIcIPAnT. THE mOST cOmmOn IS “WHy DO yOu JumP?” THAT’S EASy; IT’S THE

mOST Fun I’vE EvER HAD. THERE’S A GOOD cHAncE yOu mIGHT FEEL THE SAmE WAy, BuT BEFORE

yOu TAkE THE LEAP, BE SuRE TO FOLLOW THESE TIPS.

S P r i n g 2 0 1 3 19

keep SafeSkydivers wear two parachutes for a rea-

son; if the main malfunctions, it can be

cut away with the pull of a single handle

located on the right side of your chest

harness, and the reserve deployed with

the pull of the handle on the left side.

Most skydivers wear an altimeter on ei-

ther their chest or wrist to keep track

of altitude, and/or a device worn in

the helmet called a ditter that can be ad-

justed to provide audible alerts at various

altitudes. There’s also a remarkable gadget

called a CYPRES that automatically opens

the reserve canopy if you fall below 750 feet going faster than 75 mph. (It assumes you are unconscious and unable to open your main.)

Open upOpening altitude is typically between 2,000 and 4,000 feet, with less-experi-enced jumpers normally opening higher. Jumping from 13,000 feet and opening at 2,000 feet translates to about 70 seconds of free-fall time. If you are part of a for-mation, you must be aware of the other skydivers in the area – where they are and what they are doing – before you open.

You do not want to open too close to one another. Modern parachutes don’t utilize rip-cords; the opening is initiated by a small pilot chute stowed in a pocket on the bot-tom of the backpack. You release the pilot chute by pulling it out and tossing it into the wind-stream. The wind catches the pi-lot chute, slowing it, which in turn pulls a pin opening the backpack and extracting the main canopy. Once the canopy is open, it is steered via control lines attached to the trailing edge of the canopy. Pull down on the left control line to turn left and the right line to turn right.

Stick the LandingFree-fall parachutes have considerable forward speed (12-25 mph or more) so they must be slowed to land. Landing into the wind neutralizes some of that forward speed. (Wind direction is revealed by wind indicators around the landing zone.) Also, there are brakes; pulling down both con-trol lines tilts the front of the canopy up, flaring it, further reducing both forward and downward speed. When done prop-erly, the result can be a standing or single-step landing as the canopy comes to a dead stop a few inches above the ground.

George White ’53 belongs to two skydiv-

ing groups – S.O.S. (Skydivers Over Sixty)

and J.O.S. (Jumpers Over Seventy). He is

in the Guinness Book of World Records for

being one-60th of the world’s largest

S.O.S. skydiving formation.

Know how to do something? Write the editor at [email protected], and your pearls of wisdom may appear in a future issue.

illus

trat

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by a

dam

how

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The J.B. Prince Company has earned its reputation for being the go-to supplier for the finest chefs in the

world – and for good reason. The company sells the best knives, bowls, utensils, and cookware around. But J.B. Prince also procures the ob-scure. Need a flan ring? Twenty different sizes of pâté molds? A 74-piece truffle cutter set? A mandolin (not the musical instrument, mind you, but the little known French-made vegetable slicer of the same name)? Then you’ve found your one-stop shop. J.B. Prince moves a few machines, too, notes Larry Prince ’58, who co-owns the company with his wife, Judy. But not too many. “About 90 percent of what we sell is for hand-made food preparation,” he says, “Because what you get in a fine restaurant is made by hand.” But you don’t need to be a chef to peruse the 3,000 or so items at J.B. Prince. You just need to be able to find the place and, well, that can be a challenge. The store is tucked away in an 11th-floor loft on East 31st Street in Manhattan, which, while eco-nomically manageable, does dramatically limit walk-in traffic. But that’s OK. These days J.B. Prince does most of its business online (www.jbprince.com) and the ever-constant good word-of-mouth will keep it in business for a long, long time. According to Prince, the company’s founding can be traced to a midlife crisis. In the late 1970s, Prince was happy as a successful marketing executive at Pfizer. The relentless parade of accomplishments he read about in class notes, however, made him decide to rethink his life. “It was a combination of reading my Law-renceville and Yale alumni magazines,”

he explains. “I remember one of my Yale classmates wrote that he had just been elected attorney general of Montana. I was 38 at the time and thought, ‘My God! Life is passing me by!’ I was moving my way up the corporate rungs, but as far as I knew, everyone else was doing so much more. “What I didn’t know,” Prince adds with a laugh, “was that half of the stories I read were ‘enlarged.’” But the die had been cast. Whenever he found a spare moment, Larry perused the “Business for Sale” listings in the news-paper. He tried to keep an open mind, but when he visited a place that manufactured ventriloquist dummies he didn’t need much time to say no. “I always believed that a chemical company should be run by chemists and an airplane company should be run by pilots,” Larry explains. In other words, he had no intention of singing while drinking a glass of water. Another company held a little more promise. Run by an 82-year-old Austrian man, the business sold delicate vegetable choppers from Europe. Larry was interest-ed – but not for himself. Judy was on the lookout for a small business to run out of their Brooklyn brownstone and this niche market seemed like a perfect fit. Judy agreed to the plan and while she conducted research on the kitchen supply business, the negotiations between the old man and Larry began. “We made him three separate offers over the course of six months, and with each of-fer the answer was always the same: ‘No, no, no, no. It’s worth so much more than that.’” says Larry. “Finally I realized that this was never going to happen. He didn’t want to sell, he was just going through the motions to accommodate his wife. The

couple had no children and, to this man, the business was his child.” After the last offer, Larry delivered the

A cut ABOvE From frying pans to flan rings, Larry Prince ’58 has got your cooking needs covered.

Take�This�Job�&�Love�It9

bad news to his wife. The sale was not go-ing to happen. When he got home from work that night, however, he found her clearing out the attic. “Judy said, ‘I learned enough on my own. I can do it myself.’” And indeed she could. Larry helped out a little with the new company’s direct mail promotion, but had no serious intention of signing on. The customer reaction to J.B. Prince’s first cat-alogue, however, helped change his think-ing. “After that first year, it became appar-ent that we had a tiger by the tail,” he says.

So he quit Pfizer and joined his wife – still with the intention of eventually finding a business of his own. Some 35 years later Larry is still at J.B. Prince and has no plans on going any-where. He and Judy are too proud of their business, and would be too worried about its future if they were to ever sell it to an outsider. “We could be a Harvard Business School case study on what not to do,” Larry says. “We are a warehouse business in the mid-dle of Manhattan. Anyone with an MBA

would move us to South Carolina. But in the process they would lose something that is essential. “We’re successful because our business is to help our customers 100%. That’s it. We drum that into our employees every day. Don’t worry about profit, don’t worry about anything but helping the customers. We’ll do fine as long as we do that. If you go to our website, one of the first things we say is, ‘We help chefs do their jobs better.’ That’s what we do and that’s the way we always want it to be.”

S P r i n g 2 0 1 3 21

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Music – sung and instrumen-tal, choir and orchestral,

classical and popular, and all performed live – was a staple of Lawrenceville entertainment from the earliest years. Springtime would bring the entire stu-dent body to the steps of Memorial Hall between supper and evening prayers to sing these songs together. Though many of the musical pieces performed came from popular culture, by the early 1890s numerous “Law-renceville songs” had been written, and in 1896, School Music Director Fran-cis P. “Doggie” Trench compiled 40 of them to create a songbook, Songs of Lawrenceville. In addition to Trench, who composed several of the songs

therein, several other members of the School community, such as organist Francis Cuyler van Dyck Jr. and faculty

member Charles Henry Raymond, added their own Lawrenceville-centric musical contributions.

A century ago, it was the fashion: The most prestigious colleges and universities all had their own unique repertoire of music about their school, typically written by students, alumni, or faculty. While many secondary schools of the early 1900s might have had an alma mater or a fight song written in their honor, only a handful of institutions embraced the comprehensive culture of “school music” as fervently as Lawrenceville.

by Jacqueline haun

Ask�the�Archivist9

TheMusic MEn

As the body of Lawrentian music written by faculty and alumni grew, the songbook was expanded and updated several times, culminating in the 1914 Fourth Edition, last issued in 1921 under the title The Lawrenceville Song Book. By then, the songbook contained nearly 75 songs about the School, including such toe-tappers as “In Olden Days” and “Out on the Esplanade.” Most notable among those early songs was “Triumphant Lawrence,” which first appeared in the songbook’s third edition. It was written by a member of the Class of 1896, Edward Chase “Snorky” Doug-las, who was second only to Francis C. van Dyck Jr. in his devotion to creating Lawrenceville songs during those early years. Despite his youthful passion for music, Douglas spent several decades running a family-owned pump manufac-turing plant before leaving the business world behind to become a professional organist and music instructor in his 50s. Late in life, Douglas combined his en-gineering background with his musical talents to develop several patents for electronic organ parts. A new generation of Lawrenceville songs began in 1939 when Lawrentia, the first of several annual spring musi-cal shows written by then Religion De-partment Chair Erdman Harris, debuted. With plots and songs focusing on famil-iar situations and events at Lawrence-ville, Harris’s annual original musicals remained a favorite Lawrenceville fix-ture until 1944, when Harris left Law-renceville to become the Headmaster of Shady Side Academy in Pittsburgh. Perhaps the most lasting musical leg-acy of Harris was a song, first debuted

in 1943, that remained for many years synonymous with the Lawrenceville prom. When the then three-day celebra-tory weekend drew to a close, it was the tradition for boys to sing for their female guests at Sunday Coffee Hour, particu-larly the event’s hallmark Harris song, “Prom in the Spring.” The song was such a resonant part of the prom experience that its lyrics were often used as a basis for art for the prom edition of The Law-rence well into the 1960s. The departure of Harris did not leave campus without a Lawrentian composer laureate. In 1947, English Master John Humason took up the mantle and wrote original songs and skits for the spring show, titled Frankly Men. The show fo-

cused on the “news behind the news” of stories that appeared in The Lawrence and included songs such as “When You’re in Love,” “The Paper Song,” and “Campus Hero.” Humason would con-tinue to write musical numbers until the final original spring show in 1954. Although the composition of origi-nal Lawrenceville music slowed down in mid-20th century, the legacy of the earlier songs was not lost. Well into the 1960s, students continued to gather to sing with one another, using as their guides pocket-size red books with the lyrics to many Lawrenceville songs, in-cluding “On Memorial Steps” and “A Lower Room in Upper.” By the early 1980s, the shared cul-ture of coffee sings had fallen away and the traditional canon of Lawrenceville music had become the purview of the official School vocal groups such as The Lawrentians. With the end of communal singing, the common knowledge of Law-renceville songs has slowly but surely faded. Today the only traditional Law-rentian song known to most every living Lawrentian is “Triumphant Lawrence.” The Lawrenceville musical legacy is not lost, however. Every now and again, students or faculty who have rediscov-ered an old tune have tried to revive it, most recently with the still-rousing “On Down the Field,” which held sway not too long ago during football season. And, with the wealth of musical talent in our School community, whether fac-ulty, alumni, or current students, it is not far-fetched to imagine that the debut of the newest, greatest Lawrenceville School song just might be right around the corner.

S P r i n g 2 0 1 3 23

Great chefs don’t always com-

mand the kitchen of a five-star

restaurant. Great chefs are,

however, always artists.

And the best artists, like the

three alumnae profiled here,

know how to express them-

selves in unique and memorable

ways.

Digin!b y m i k e a L L e g r a


And make no mistake about

it – this is not your father’s

lunch wagon. What’s served is

nothing less than fine Mexican

dining on wheels, tables not

included.

Tina is the truck, but the

name of the business is Comi-

da (Spanish for “food”). The

owner/founder of Comida –

the “who” to Tina’s “what”

– is Rayme Rossello, a restau-

rateur who prides herself on

taking risks and broadening her culinary horizons. Thirteen years ago, part-nered with Pam Proto, Ros-sello co-founded Proto’s Pizza. Armed with Proto’s cooking skills and Rossello’s business acumen, one modest pizza place in Longmont, CO, soon led to others in Denver, Boulder, Lafayette, and Boise, ID. But a pizza parlor chain was never really Rossello’s dream, so she sold her half of the business and applied to cu-linary school. “I studied to be a pastry chef, because I wanted to do something that would stretch me. I wanted to grow in a way that would make me feel a lit-tle uncomfortable,” Rossello explains. “I knew from the beginning that being a pastry chef was not what I wanted to do. And by the end of the pro-gram I really knew that being a pastry chef was something I didn’t want to do.” Yet Rossello took the skills she learned in school and at Proto’s and applied them to her favorite Boulder restau-

rant, Mateo. She served as the general manager there, responsible for bookkeeping, hiring, wine ordering, and, yes, creating some tasty des-serts. It was another learning experience, an opportunity to better understand all the intricate moving parts of a successful restaurant. It still, however, was not quite what she wanted. Rossello wanted place to call her very own. Enter Comida. “Mexican has always been my favorite go-to food. It’s what I love,” she enthuses. “My mother lived in Mexico for 10 years. My father’s fam-ily came from Barcelona and then moved to Puerto Rico. I always had that Latin influ-ence in my life. So this was a good fit for me.” Rossello’s dream was to start a brick-and-mortar estab-lishment, but she had to post-pone those plans. Tina was all she could afford. So Ros-sello stretched herself once again and began to navigate the steep learning curve of the food truck business.

in the mooD for

Delicious, sAtisfy-

inG mexicAn fAre?

then you wAnt

tinA. tinA isn’t A

who, it’s A whAt.

it’s An eye-cAtch-

inG, electric pink

fooD truck troll-

inG the streets of

BoulDer, co.

AMoveable

feast

Rayme Rossello ’88

S P r i n g 2 0 1 3 27

When Comida first got roll-ing in 2010, Rossello’s timing could not have been better. Food trucks were in the middle of a renaissance of sorts. No longer did they offer dirty water dogs or burger patties that could double as a shoe repair kit. Cu-linary artists were taking over the business – and the folks at the industrial parks, ballgames, and outdoor concerts had begun to sit up, take notice, and ask for seconds. The bad news was that Rossello’s home base was in Boulder, a city whose govern-ment was openly hostile to the food truck industry. For the first year of Comida’s life, food trucks weren’t allowed

anywhere. So Rossello eked out a living as a rogue restau-rateur, looking for places to park that were busy enough to generate income but not quite busy enough to attract police. Food trucks are illegal no longer in Boulder, and Ros-sello is the reason. She relent-lessly lobbied the city council to allow food truck licenses and regulate the industry. The tastiest carrot she dangled in front of the elected officials was the potential tax revenue such trucks would generate. The councilmen soon saw the error of their ways, and Ros-sello got her license. Now that Comida is above-board, Rossello loves her mo-

bile business. “It allows me to be creative,” she says. Actu-ally, the job sort of requires it. When you earn your living $3 at a time, it’s necessary to think outside the box. One way Rossello makes money is to use her truck as a mobile catering company. She and Tina rent themselves out for corporate events, weddings, bar mitzvahs, and birthday parties, creating a distinctive, funky, and delicious dining experience at a comparatively low cost. Rossello has no problem going to where the action is. At the annual Aspen Food & Wine Magazine Classic, Ros-sello found a primo parking

spot, took to the stage, and performed a song that extolled the delightful virtues of pairing wine with tacos. She appar-ently made a persuasive argu-ment; she sold over 1,000 of them in the next 45 minutes. In two short years, Comida has become a Colorado insti-tution and, for restaurant pa-trons who’d rather hail a wait-er than loiter on the side of the road, a brick-and-mortar Comida Cantina opened last year in Longmont (with plans under way to open a second restaurant in Denver). Comida is now a mini Mexican empire. “So I’m busier than ever,” Rossello says, “and I’ve never been happier.”

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Katy Tull ’04

These days Tull has access to all the food and kitchen equip-ment she needs – and she is eager to share her passion with

the next generation. Working at the Samuel J. Green Charter School in New Orleans, Tull is a chef teacher for The Edible Schoolyard. In that role she shares the joy of cooking with children ages 5 to 13. “As soon as I got to see what The Edible Schoolyard was all about, I wanted to be a part of it,” she reports. And it’s wonderful. The kids have a chance to see their food go from seed to table.” Before establishing her-self as an educator, Tull was building a career for herself in the kitchens of high-end New Orleans restaurants, such as The Bombay Club, Res-taurant August, and Dante’s Kitchen. While at Dante’s, however, Tull took part in an Iron Chef-style competi-tion. Her prep station was next to Edible Schoolyard’s. A friendly conversation with her neighbor soon led to Tull’s accepting a volunteer position with the organization, help-ing with four classes a week – three in the Samuel J. Green teaching kitchen and one in

the school’s garden. Tull was quickly enamored of and ener-gized by the kids’ enthusiasm and when a paying, full-time Edible Schoolyard job was of-fered, she leapt at it. “We use our kitchen class-es and our garden classes to underlie the real mission of The Edible Schoolyard, which is to teach children how to eat and learn and live,” she explains. “We want children to make healthier, more in-formed life choices.” Every day, Tull notes, is now a varied and often tasty adventure. On a single day she taught a class of second-graders the art of smushing an avocado to make guacamole (it was “super-delicious” one pint-size gourmand enthused); then Tull offered vegetable chopping lessons to eighth-graders; then she took a class of fourth-grad-ers out to the school’s 1/3-acre garden to till the soil and plant seeds. These classes are required for all students, but those who wish to learn more can sign up for “Budding Entrepreneurs,”

an elective also taught by Tull. “We show them how to use the kitchen and the garden as resources to create products that we sell at a local market,” she says. In the past, students have made and sold their own jarred pesto, pepper vinegar, and soap. “The kids are really in-vested in the products they’re selling, and they also get a chance to meet with the public and talk about the programs at the school. It’s rewarding for them, and the kids can keep the money they earn.” Working in a kitchen with so many children necessi-tates strong leadership and a sharp eye, two qualities Tull has in abundance. “A kitchen can be a dangerous place, but we want kids to use tools you might encounter in a real kitchen. We let them use blenders and other appliances. We let the older kids use real knives. We keep a close eye on the kids and always remind them to be careful, do the right thing, and stay focused.” The classes are large,

kAty tull wAs

rAiseD in A fAmily

of fooDies, which

mADe her

trAnsition to

lAwrenceville

rAther Difficult.

she loveD the school,

But hAteD the fAct

thAt she no lonGer

hAD Access to

A kitchen. it wAs

not uncommon to

finD her knockinG

on the mcpherson

housemAster’s

Door AskinG to

use her stove.

Gradeschool

Gourmet

S P r i n g 2 0 1 3 29

sometimes 25 to 30 students, so Tull co-teaches with two other chefs to better monitor the children’s every move and prevent accidents. “We still do have tears sometimes,” Tull says. “But not because anyone gets hurt.

The smaller children some-times don’t get a job they like – or they cry for a non-specific reason. They’re sensitive little people. Children have com-plex emotions, and you need to listen to them. You have to not only feed their minds but

also feed their hearts.” Despite her full schedule, Tull has not entirely walked away from commercial food establishments. After school she also works part-time as the lead cook at Shake Sugary, a local small-batch bakery. It’s

not uncommon for Tull to put in a 10- or 12-hour day. “But when you’re doing things you really love, it’s not work” she says. “Every day I do things I value intellectual-ly, emotionally, ethically, and morally. And it’s really fun.”

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Eve Mersfelder ’03

thelast

course

Living in her first apartment in Boston, and faced with the responsibility of preparing her own food for the first time, she found her passion through cu-linary experimentation. Better yet, such experiments gave Mersfelder a level of control over her diet that she had never possessed before. She explored healthy options and soon chalked up some deeply satisfying results that she was eager to share with others. “I started having dinner parties, and my guests would encourage me to keep going, to try new things,” she recalls. “Then people started asking

me for recipes so I started posting them on a blog.” Mersfelder relocated to New York to take a job at the Parks Department, but, emboldened by her fruitful experiences in the kitchen and the praise from her din-ner guests, she also began to pursue professional training at the Natural Gourmet Institute. Mersfelder soon secured an internship at Mercer Kitchen, and her skills impressed the management enough to lead to a full-time line cook position. It was an education Mers-felder could never get in school, and one with a few rude awakenings to boot. “I knew I wasn’t going to be making a lot of money, but I didn’t quite realize how little,” she says, laughing. “There were no benefits, no paid time off, and no flexibility. Every week the schedule would go up, and every week it was dif-ferent.” Sometimes she’d find her-self with a double shift, com-ing in at 9 a.m. and leaving at 1 a.m. in an environment

with a high stress level and in which she was constantly burning and cutting herself. “But I really did enjoy it,” Mersfelder says. “I liked the fast pace, the excitement. It was an adrenaline rush.” Within a year she shot up the rigid and hierarchical kitchen food chain, from ap-petizers to pizza to steak to entre mete (side dishes). But the pace was unsustainable. She was getting worn down, and her crazy schedule made it nearly impossible to see her friends and fiancé. Life at Mercer was “soul crushing,” she decided. It was time to move on. Thus began Mersfelder’s impressive juggling act of multiple part time jobs. She started work at a local café, working the grill, preparing the menu, making the sand-wiches, and, basically, serv-ing as a one-woman show. In the evenings she headed over to Rustico Cooking to work as a part-time chef instructor, teaching classes on how to prepare a full-course meal.

She wasn’t earning enough with these two jobs, however, so Mersfelder took on a cli-ent, going to his house several nights a week to prepare his dinner. This led to her starting a business, Rose Street Kitch-en, a small catering company that would prepare food in people’s homes. She catered events such as weddings, parties, and Passover Sed-ers – as well as dinners-for-one for those with strict diets or severe food allergies. This arrangement, forcing Mers-felder to work in unfamiliar kitchens, did prove challeng-ing at times. At one wedding, for example, the oven refused to light and she was forced to heat all the food with a pyre of Sterno cans. A stressful situa-tion to be sure, but it worked; as far as any of the guests knew, all went smoothly. Rose Street Kitchen didn’t pay the bills, either, so Mers-felder also managed farmer’s markets through Grow NYC and did some consulting work for a fellow with a small fleet of lunch trucks. In short, her

eve mersfelDer

cAn pinpoint

when she Discov-

ereD her love of

cookinG; it wAs the

moment After she

Got A kitchen to

cAll her own.

S P r i n g 2 0 1 3 31

schedule was every bit as busy and exhausting as it was at Mercer Kitchen but even more stressful, for now she served many masters. It was at that moment Mers-felder had her epiphany: cook-ing was no longer fun. So she put the grand culi-

nary experiment behind her. She left her part-time jobs one by one and accepted a position at Citigroup’s Fraud Surveillance Unit, where she now serves as an assistant vice president. “I now go to work at 9, and leave by 5,” she says, still a

little amazed by the idea of working such humane hours. “There’s a steady paycheck. There’s room for growth. It might not sound too exciting to an outsider, but I’m much happier now.” Better still, by not having to cook all day, Mersfelder has

rekindled her love for cooking.

“I’ve come full circle,” she

says. “I’m happy that I experi-

enced all the iterations within

the culinary world, but I’m

even happier to come back to

my true love, which is cook-

ing for friends and family.”

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INGrEDIENTS3 pounds chuck roast, sliced into 2-inch thick pieces

flour for dredging

2 tablespoons oil

½ cup Ras el Hanout (see recipe below)

3 carrots, peeled and sliced into coins

1 onion, roughly chopped

4 garlic cloves, peeled and smashed

2 cups dry red wine

rAS EL HANOuT (Moroccan spice blend)

¼ cup cumin seeds, toasted and ground

¾ teaspoon saffron, crushed

1½ teaspoons ground cinnamon

1 tablespoon turmeric

1 teaspoon ground ginger

1 tablespoon ground black pepper

½ cup paprika

Yield - Approximately 1 cup

DIrEcTIONS Preheat oven to 350 degrees. Set a large heavy pot (such as a

Dutch oven) over high heat while you dredge the meat in the flour, seasoned

with salt and pepper. Shake off excess flour, add the oil to the pan, and sear

the meat, about 4 minutes per side, one piece at a time. Remove pot from

heat. Return all the meat to the pot and sprinkle with spice mix. Add the

carrot, onion, garlic, and wine. Liquid should come 3/4 up the sides of the

meat; top off with water if necessary. Cover with a tight-fitting lid and braise

in the oven for 2½ to 3 hours, until the beef begins to fall apart with the poke

of a fork.

Remove the meat and vegetables to a plate and cover with foil to keep warm.

Set the pot back on the stove, uncovered, over high heat, and boil the braising

liquid for about 20 minutes or until reduced by half. Reheat the beef and veg-

etables in the sauce by simmering over low heat for about 10 minutes. Turn

the meat to coat it nicely in the sauce and serve over rice or boiled potatoes.

Spoon [insert meat variety here] is any piece of animal protein that’s cooked so

gently and for so long that when you go for a bite, you may as well do so with a

spoon. the following recipe starts you off browning the meat – a crucial step to-

wards drawing out all that delicious flavor and essentially “sealing” the meat to

ensure that it stays moist and tender, rather than turning dry and stringy. the

key to browning meat is a) to bring it to room temperature before beginning and

b) to thoroughly dry the meat before it hits the hot pan (flour helps us achieve

the latter).

moroccan spoon Beef\ – EVE mErSFELDEr '03 SErVES 8

chocolate yorbet

INGrEDIENTS1 cup water

1¼ cup plain Greek yogurt

1 cup sugar

¾ cup unsweetened cocoa powder

6 ounces bittersweet or semisweet chocolate, chopped

1 splash of vanilla extract

1 liberal sprinkle of salt

Yield - Approximately 1 quart

DIrEcTIONS In a large saucepan, whisk together the water, sugar, cocoa

powder, and vanilla extract. Bring to a boil, whisking frequently. Let it boil,

continuing to whisk, for 1 full minute. Remove from the heat, add in chocolate,

and allow 2 minutes for the chocolate to soften up; whisk to combine. Stir in

the yogurt and salt. Chill the mixture thoroughly, then freeze it in your ice

cream maker according to the manufacturer’s instructions.

Notes: I use full fat, unsweetened Greek yogurt for both its tang and rich-

ness. If you are watching your diet, feel free to use low- or no-fat yogurt. The

amount of sugar can also be adjusted, but I wouldn’t recommend going much

lower than 2/3 of a cup of sugar as it will jeopardize the taste (bitter) and

texture (hard). Last, the salt is important!

prO TIp: Salt, not dairy, is chocolate’s true best friend.

this recipe was bred from a desire for the tangiest frozen yogurt possible. i’m

a huge fan of the original pinkberry, but this takes the cake. though techni-

cally a “sherbet,” this yogurt-spiked sorbet is so rich and smooth and delight-

ful that I think it deserves a category of its own.

\ – KATy TuLL '04SErVES 8

S P r i n g 2 0 1 3 33


INGrEDIENTS5 lbs. pork shoulder or butt

5 guajillo chili (dried whole peppers)

3 pasilla negro chili (dried whole peppers)

3 dried ancho chili (dried whole peppers)

Note: Soak all chili peppers overnight in water. Cover and refrigerate to tenderize.

1 12 oz. can of pineapple juice

1 can Stella Artois

¼ cup brown sugar

3 tablespoon cup white vinegar (or vinegar from red onion escabeche)

1 tablespoon Mexican oregano

1 tablespoon minced garlic

1 tablespoon cumin

1 white onion, quartered

DIrEcTIONS Clean pork by removing any excess fat. Cut pork into 1-inch

cubes. Season pork well with salt. Be generous; pork and salt are friends

(maybe 1.5 tbsp). Pan-sear pork in a big pot on medium-high heat, no oil

needed (there should be enough fat on the pork that will render out) until all

sides are beautifully brown. This will take about 10 minutes.

Add the rest of the ingredients and bring to a rolling boil.

Once boiling, cover with lid and move to oven at 350 degrees for at least 2

hours. Pork should fall apart when done. Remove from oven, take pork out

and set aside. Strain the liquid and reduce by about a third. Result should be

thick and produce a good coating on the back of a wooden spoon. Pull pork

and add liquid.

Serve with fresh tortillas and your favorite accompaniments. Eat with friends.

this recipe came out of a desire to build off the traditional tacos al pastor idea;

that is, slow-cooked pork cooked on a vertical rotisserie with fresh pineapple

and spices. I didn’t have access to a rotisserie, however, so I improvised. I first

experimented with mexi coke and a couple of cans of traditional mexican beer,

but the Coke made it too sweet, and I quickly omitted it. Then one day I was out of

Modelo Especial and grabbed a few cans of my favorite go-to beer, Stella Artois.

That changed everything.

comida pork carnitas \ – rAymE rOSSELLO '88(for tacos)

S P r i n g 2 0 1 3 35

Director of Dining Services gary giberson h'11 P'10, whips up an alumna's masterpeice. now it's your turn.


The beauty of Lawrenceville can be found in even the smallest of places.

S P r i n g 2 0 1 3 37

F In 1984, French

Master Carty Lynch

H’71 ’84 died

after getting hit by

a car while crossing

Route 206.

To commemorate

his passing, this

memorial was

installed in the

middle of The

Circle.

When admiring the stained glass windows in the Edith Memorial Chapel, don’t forget to look straight up.


S P r i n g 2 0 1 3 39

The view through

“Low Rider II,” a piece

of outdoor sculpture

adjacent to Bunn Library.

William Adams

Delano, the

architect behind

many School

landmarks, sure

loved gargoyles.

This happy tur-

tle, for instance,

greets visitors at

The Main Gate.

A d

elig

htful m

erge

r of ar

t an

d a

thle

tics

, th

is o

ddly

auto

grap

hed

bas

ebal

l re

sides

in t

he

clas

sroom

of E

ngl

ish M

aste

r an

d B

aseb

all C

oac

h C

ham

p A

tlee

’62 H

’79 P

’92.


Being a rock star is not just about the Bill-board hits, it’s about presence. When Hugh Cregg III ’67 (aka Huey Lewis) took the stage at the Kirby Arts Center, everyone could feel the electric excitement in the air. Lewis, the 2012 recipient of the Aldo Leo-pold Award, the School’s highest alumni honor, didn’t sing any of his top 10 hits to the audience, but he didn’t need to, either. He soon proved himself to be a raconteur of the first order. “I don’t do a lot of public speaking,” he noted after taking the podium. “Most of my public speaking involves telling an audi-ence what song we just played. Or what we are about to play. Or brilliant repartee such as, ‘Here’s a little thing we like to do now and again. We’re going to do it now, and then we’re going to do it again.’ “So I’m going to ramble a bit,” he went on as a sort of apology. “I’m not exactly sure what part Lawrenceville played in my success, so I thought I’d tell you my story and we could look for it together.” Then Lewis relayed a fascinating story about his artist mother’s escape from Po-land in advance of the Nazi invasion and her subsequent relationships with notable members of the counterculture movement, individuals who would become indelible bit players in Lewis’ childhood. It was not un-usual, for example, for the young Hugh to wake up at four in the morning to find a jam session in his living room featuring area folk singers (with accompaniment from poet Alan Ginsburg on the finger cymbals). “My dad was concerned that this was no

Huey Lewis

returns to the

School that

helped raise

him.

Happyto be Stuck witH

HugH

scene for a little kid. So he convinced me that maybe I should go East to a prep school. He showed me the Lawrenceville admis-sions brochure. On the cover was a picture of a student walking across the quad with a lovely coed,” Lewis recalled. “She was the last gal I would see for the next four years.” After a rough first year, Lewis began to fit into the rhythms of the School, finding roles in extracurricular activities such as baseball

and Periwig (the high point of which was a single line in a production of No Time for Sergeants). He also found a mentor. “I found a kindred soul in [English Master] Jim Waugh [H’85 ’88 P’68 ’70 ’72 ’74

’76],” Lewis remembered. “His message to me was, ‘You can create your own path. You can do your own thing.’” Lewis’ “own thing” was not engineering – though he didn’t yet know it. He was ac-cepted into Cornell’s engineering program and was ready to go when he had a heart-to- heart conversation with his father. “My dad sat me down and said, ‘As far as I’m con-cerned your life is your own. You can make your own decisions. But there is one more thing I’m going to make you do: Don’t go to college yet. I want you to bum around Eu-rope.’” His philosophy was that too much uninterrupted education would keep Hugh from experiencing all that life had to offer. So, armed with little money, a few be-longings and a harmonica that he had taught himself to play in his Fifth Form year, Lew-is traveled the continent and sustained him-self by playing music and passing the hat. In so doing, Lewis began to come to a hazy conclusion. “Maybe,” he thought, “this

“i found a kindred soul in [enGlish master] Jim WauGh

[h’85 ’88 p’68 ’70 ’72 ’74 ’76]. his messaGe to me Was, ‘you can

create your oWn path. you can do your oWn thinG."

huey lewis '67 and longtime pal rolf reinalda '67

9


during his visit, huey lewis sat

down for a david frost-style

q&a with lawrenceville board of

trustees president seth Waugh

’76 at the cornell club in new

york city. below is an excerpt:

sW:�Where did the name huey lewis come from?

hl: “Huey�Lewis”�came�from�when�

I�was�in�a�band�called�Clover.�This�

would’ve�been�1975,�I�guess,�and�we�

were�signed�to�Phonogram�Records�

in�England.�We�flew�to�England�to�

make�our�first�record�where�we�

backed�up�Twiggy.�Yes,�Twiggy.�She�

sang�for�a�minute,�and�my�band�

played�on�her�record.�The�problem�

was�I�didn’t�have�a�Green�Card�so�I�

couldn’t�put�my�name�on�the�record�

or�I’d�be�found�out.�Well,�my�first�

pre-high�school�girlfriend’s�father�

had�always�nicknamed�me�“Huey�

Louie,”�then�“Louie,”�then�“Lewis.”�It�

became�my�nickname,�and�that�was�

the�name�I�took.�

is something I want to do for the rest of my life.” Cornell was sure to pale in comparison to his overseas adventures. He lasted in the engineering program for little more than a year before recognizing it was not his call-ing. “Let’s just say,” Lewis said to the Law-renceville students, “that my classes inter-fered with my harmonica studies.” So he went to the San Francisco Bay area and joined a band named Clover, which got picked up for a record deal. It was not meant to be, however. The band was in the wrong place at the wrong time. Punk was the new thing, and while Lewis was not a convert to that style of music, he was fascinated by how the punk rockers insisted on managing their own image. Punk rockers didn’t shape themselves to accommodate what record executives wanted; they did their own thing. It was an epiphany of sorts. “We had spent all of our time trying to market our-selves and make ourselves attractive to these record labels who were telling us what we should do,” Lewis said. “I vowed that if Clover ever broke up, I was going to go back

to San Francisco, surround myself with my favorite musicians and do the kind of music that I wanted to do.” Clover broke up, Lewis returned to San Francisco and began to play with a group of like-minded musicians. What happened next was described by Lewis as a Zen riddle. “Now that we weren’t trying to make it, wow, we were

making it. People became excited about our show. There were lines around the block. One thing led to another, and Wikipedia pretty much knows the rest.” It was an inspiring story that impressed students long after Lewis left the stage. For nearly an hour after his speech, he happily lingered in the Kirby Arts Center, answer-ing questions; posing for photographs; and signing albums, posters, and sunglasses. “As I think back to what Lawrence- ville has meant to me, one thing is cer-tain: The faculty is superlative, but the School’s greatest asset is you,” he told the students. “I had to match wits with Rolf Reinalda [’67]. I had to play sports with the Fitzgeralds. I had to compete academically with the likes of Ken Kraft [’67]. I had to act with Drew Denbaum [’67]. This steeled me for the rest of my life. This School was maybe the most competitive situation I have ever been in. I was subsequently ready for all other challenges. “I wish I had some sort of Steve Jobs-style bell-ringing advice for you guys. So

I’ll tell you what my father always said: Find something you love to do. If you do it a lot, you’re going to be good at it. And if you’re good at it, you’re going to be suc-cessful. Spiritually successful, financially successful, successful in every way. “Even if that something is playing the harmonica.”

Board�Bits9

S P r i n g 2 0 1 3 45

The Board of Trustees gathered on campus for their second meeting of the school year on January 10 and 11. The Property Committee welcomed Director of Facilities Services and Campus Safety

Helen Livingston, who described the management tools she will use to take our plant management efforts to the next level. The Committee also approved plans for the final phase of infrastructure work to begin this summer. The Admissions & Financial Aid Committee was briefed on the School’s next admissions direc-tor, Tom Sheppard of Stevenson School (Pebble Beach, CA), and was provided an update on our financial aid fundraising efforts. The Student Affairs Committee reviewed a number of themes, including winter term curricular options, athletics, upcoming coeducation celebrations, and student leadership issues. The Academic & Faculty Affairs Committee heard from College Counseling on how technol-ogy has amped up the application process. Dean of Faculty Chris Cunningham P’14 explained “blended learning” to the committee and showed how the principles of Harkness teaching can be implemented outside the classroom. The Finance Committee considered the School’s proposed budget framework for the 2013-14 fiscal year, and was briefed on our public bond debt, our related interest-rate hedges, and Moody’s recent rating review. Our auditor, KPMG, reported to the Audit Committee that it will assign a “clean opinion” to the School’s accounts for the previous fiscal year, meaning that the accounts represent fairly the financial activity of the School. The Development Committee reviewed a variety of Alumni & Development activities: person-nel changes, the pace of this year’s Annual Fund (and pledge receipts from the Campaign), the funding of several capital projects on campus, and a November trip to Seoul and Hong Kong. The Board then gathered in the Kirby Science amphitheater to join in a “virtual technology panel,” which featured videos on the rapid integration of technology in education. Its purpose was to establish a framework for the next day’s discussion in which Head Master Duffy H’43 would seek the Board’s view on the strategic direction for technology integration at Lawrenceville. The second day opened with a committee of the whole. Duffy used most of the time to lead the Board through exercises that gauged the Board’s sentiments on the two strategic areas initiated the day before: technology and specialization. Using a wireless vote-by-texting app, the Board’s as-sessment was that the School should strive to be a “leading follower” in the integration of technol-ogy in the classroom. Likewise, the Board urged the administration to further explore options for specialization but maintain our generalist philosophy. The official Board Meeting was called to order at 1:30 p.m. David Ballard ’74 provided a mov-ing invocation, Board President Seth Waugh ’76 and Duffy spoke on the state of the School, com-mittee meetings were reported upon by each committee chair, and the budget framework was passed by unanimous vote.

Wes Brooks ’71 P’03 ’05Chief Financial & Operating Officer


FindingsPhoto

Thanks to our fine readers, three issues worth of mystery photos have been identified!

1

2

summer 2012 1. looking through the summer issue, wes Schreiber ’71

identified this nattily dressed croquet player. "that’s Chris

adler ’71 playing varsity croquet,” says Schreiber. “i know this

because i was also a member of the lawrenceville varsity

croquet team in the spring of my senior year. all members of

the team wore white pants, blue blazers, and the same hat you

see on Chris’ head. Practices were held in the afternoon after

class. we received expert instruction in the terminology and

strategy of croquet using regulation wickets, mallets, and balls.

Our opponents (for the few tournaments that we played) were

girls from other schools, attired in flowing dresses and lacy

hats that would have been suitable for the 1920s. it was a very

civilized way to end our senior year.”

F Fall 2012 2. Carroll Stephens (daughter of Jean h’50 ’61 ’64 ’68 ’89

P’78 and former Director of Studies wade Stephens ’50 h’68

P’78) says this image is “definitely” from the Chapel Board Fair,

which took place over Prom weekend. the band entertaining

the crowd, named rogues of lynn, featured the musical styl-

ings of Beau Carter ’61.

3 5

4 6

G Winter 2012 3. Even though the photo is blurry, The Lawrentian’s email box

was jam-packed with dozens of responses declaring the fellow

with the pipe to be English Master Peter Candler H’67 ’76. The

first to identify him, appropriately enough, was Mary Elizabeth

McClellan H’50 ’52 ’57 ’59 ’79, the wife of legendary Head Mas-

ter Bruce McClellan H’57 ’60. Identifying the student next to

Candler turned out to be a more daunting task, but Joe Belden

’64 had little trouble recognizing former classmate Joe Hurwich

’64. He also ventured guesses on the two partially obscured

gents: fellow 1964 grads Chuck Ford and Smoky Swenson. “The

most likely location,” Belden writes, “is the Lavino Field House,

where our dateless Saturday nights were occasionally relieved

by films like Merrill’s Marauders (War good!) and Paths to Glory

(War very bad!).”

4. Mike Sapnar ’84 was the first to recognize the technological

mavens of yesteryear as Kevin Volpp ’85 and Peter Adams ’84

(the editor-in-chief of The Lawrence). “This would have been in

the basement of Pop Hall, I believe, and likely would have been in

the fall of 1983,” Sapnar writes. “We were cutting edge, but still

had to stay up all night.”

5. David Ballard ’74 and Michael duPont ’74 pointed out in sepa-

rate emails that this event was a 1999 Alumni Weekend tug of

war match between the classes of 1974 and 1984. (For those

keeping score, 1974 won.) The 1974 muscle men in the photo in-

clude Stewart Dansby, Bill Birchfield, Harvey Kirk and, at the front

of the line, duPont, who was able to identify his ripped biceps.

6. Michael DuPont did double duty for winter’s “Photo Finish.”

He was also able to identify the two seated men in this show. On

the left is French Master Carty Lynch H’71 ’84. Occupying the

other chair is Steve Field ’74.

Replies for several other photos also came in by press time, so look

for more revelations in the next issue. For now, The Lawrentian

extends its sincere congratulations to Schreiber, Stephens, McClellan,

Belden, Sapnar, Ballard, and duPont! (Whew!) Be sure to watch your

mailboxes for a well-earned piece of Lawrentiana. It is the least we

can do.

usps no. 306-700the Lawrenceville SchoolLawrenceville, New Jersey 08648

Parents of alumni:If this magazine is addressed to a son or daughter who no longer maintains a permanent address at your home, please email us at [email protected] with his or her new address. Thank you!

LawrentianTHE

the lawrentian - spring 2013

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