The GAzette - Spring/Summer 2020

THE GAZETTE Spring/Summer 2020

ALUMNI CHEFS IN MAINE

features 10

18

14 Central Vision

Inside the Culinary Mind of Chris Gould ’02 Co-owner and Chef of Portland’s Central Provisions and Tipo. Page 10

By Kim Siebert Macphail ’73, P’07

Restaurant Utopia

Allison Stevens ’99, Chef/Owner of The Thirsty Pig in Portland. Page 14

By Kim Siebert Macphail ’73, P’07

From Rome to Rockport

Growing up in Italy, Chef Sara Jenkins ’83 fell in love with the Mediterranean. Now, she brings a taste of it to the coast of Maine.

Page 20 | By Julie Reiff

departments Around Campus . . . . . . . . . . . . . . 2 On-Snow Report . . . . . . . . . . . . . 6 From The Archives: A True Story . . . . . . . . . . . . . . . . . 7 Honoring Our Seniors . . . . . . . . 22 Class Notes . . . . . . . . . . . . . . . . 24 Great Gould Scavenger Hunt . . 30 In Memoriam . . . . . . . . . . . . . . . 31

aroundcampus What was campus life like before COVID-19?

It can be hard to remember sometimes. Still, it is nice to look back and take note of how varied and engaging life at Gould can be.

Interim Head of School Chris Gorycki

Already experienced in distance learning, the faculty have done themselves proud in the ways they have reached out to make this a meaningful term for students.

Assistant Head of School for Institutional Advancement Chris Sparks Editor Julie Reiff Design Greg Gilman Class Notes Editor Amy Connell Board of Trustees Phyllis Gardiner P ’09 President Sarah S. Taymore P ’09, ’11 Vice President Chris L. Brooks, Esq. ’99, Secretary Stuart Abelson Samuel W. Adams, Esq. ’77, P ’18 Dr. Donald M. Christie, Jr. ’60 Henry Fasoldt ’98 Richard Foyston ’75, P ’14 Leo P. Menard III ’03 Laura H. Ordway ’89 P ’20 Richard H. Packard ’66 GP ’10, ’11, ’13 Wendy E. Penley Kenneth A. Remsen ’67 Pamela Senese ’82 Jan L. Skelton ’84 Christine S. Teague ’66 Gregory S. Young P ’19 ON THE COVER: Overlooking Rockport Harbor from NĪna June, the restaurant created by Sara Jenkins ’83.

(Photo by Dave Dostie)

The GAzette is published twice a year by the Communications Office at Gould Academy. We welcome your letters, story ideas, and photos.

the GAzette

Julie Reiff 39 Church Street, P.O. Box 860 Bethel, ME 04217 2 reiffj@gouldacademy.org 207-824-7781

Connecting Community From Strava Club and Polar Bears to ReachOut, The Quill, and French Film Fridays, from to cooking classes to Quarantine Karaoke, Gould launched the Hub — a place for students and faculty to connect across the globe for action, relaxation, and distraction. This is one pandemic innovation to keep!

© 2020 Gould Academy gouldacademy.org

Contact the Editor:

More than 80 people joined Gould's online Strava club this spring to track their fitness.

✏

Both Winter and Spring Family Weekends were canceled, but Brooke Libby and her team put together an impressive series of workshops on the College Admissions process, with representatives Zooming in from Bates, CalTech, Mount Holyoke, Providence, and Union colleges. Breakout sessions focused on the role of the family, financial aid, selective colleges, and admissions for international students.

College Admissions experts led workshops to guide families through the application process.

Welcome Class of 2024 How do you welcome admitted students and help them get a better sense of what it would be like to come to Gould?

Faculty, parents, and current students hosted a Virtual Revisit Day panel. Prospective students had access to a new video campus tour and in-depth tours of the Kailey Competition Center and the Marlon Family IDEAS Center, as well as several sample classes.

The Admissions Office saw a 33 percent increase in applications this year, and a sizeable increase in the number of visitors (in four open houses). With the record number of applications, we were able to send out more acceptances than in years past and still be more selective.

The number of students enrolled for the coming year is ahead of where Gould has been in early May for the past five years, including the year we hit our highest enrollment ever. There are also more than 50 re-enrolled and newly enrolled students still pending, which isn’t surprising given the uncertainty of the landscape with the pandemic.

Future Huskies received Lauren Head design socks, Four Point stickers, and an activity passport to help document what they do in their first year at Gould.

Kidney Injury & COVID When the coronavirus started to emerge in California, Demetri Maxim ’16 was in the midst of his senior year at Stanford, developing a rapid urine dipstick test for acute kidney injury, or AKI. He quickly applied for several research grants to repurpose his existing diagnostic technology as a COVID test to help fight the shortage and also to scale up production of his AKI test. AKI is the leading cause of death in the ICU, he explains, caused by septic shock and other COVID complications. His test provides a diagnosis up to 36 hours earlier than the current gold-standard blood test, translating to a huge improvement in patient survival and significant cost savings to the healthcare system.

“The underlying technology for the AKI test, and our repurposed COVID test, is based on work I started as a freshman at Gould,” he explains.

Demetri presented his project at the International Science Fair in 2014 and later formed a company, Nephrogen, to commercialize it. The fact that the McLaughlin Science Center at Gould has a BSL-2 lab suitable for his research in the first place is due in large part to equipment donations and funding from scientific supply organizations and support from the Board of Trustees that he lobbied for as a student.

3

the GAzette

Demetri Maxim ’16 continues his research back in McLaughlin Science Center, where it all began.

With authorization as an “essential worker” during the stay-at-home order, he reached out to STEM Department Chair Peter Southam about continuing his research at Gould. Then he packed up his lab in 24 hours and drove home to Maine.

aroundcampus...before COVID Maine Voices on the Climate Crisis Richard Blanco and ten Maine poets read their contributions to a new anthology, A Dangerous New World: Maine Voices on the Climate Crisis, in Bingham on February 20. “This book is a reminder,” Bill McKibben said, “that people who love these places and communities will not surrender them easily.” The event, part of the Richard Blanco Writers Series, also included student voices presenting their actions in response to the growing climate crisis. A reception followed in the Marlon Family IDEAS Center.

Class Roots

MLK Day Piper Dumont ’98, who works at The Holocaust and Human Rights Center of Maine, spoke at a special assembly for Martin Luther King Jr. Day. Ninth graders also traveled to Lewiston to help out at Maine Immigration and Refugee Services.

Diversity, Equity, & Inclusion Bethany Allen ’89 spoke with faculty in December about issues of diversity, equity, and inclusion and returned in January to meet with interested students about creating inclusive communities and safe spaces for diversity.

Allen’s professional work centers on topics like centering equity, power, privilege, oppression, and gender and sexuality, as well as training affinity leaders in People of Color groups and LGBTQ+ groups.

The Alumni Board hosted another round of Class Roots this winter—to connect with current students and let them know about the strong alumni community that lives beyond campus. They hosted a pizza party and games at the Kailey Competition Center for our ninth graders. Tenth graders enjoyed a cookie and hot cocoa bar to kick off their on-campus Four Point. Juniors who were feeling a bit jittery about going out on their winter expedition got to carbo-load over dinner with alumni who shared helpful tips and hilarious stories of their own adventures.

Traditionally, the Alumni Board hosts a gala for seniors in May. Stay tuned for more on that!

Ian Siekman ’07 talks with Ninth Graders at the comp center.

Four Points Ninth grade Four Point groups traveled to Morocco for the first time, and the early travel group spent two weeks in Ecuador. Sadly, the later trips to Ecuador, Peru, and Tanzania could not happen.

Other Four Points were largely unaffected.

Sophomore Four Point featured local artists hosting intense, multi-day art workshops in media as diverse as silver and blacksmithing to fashion design and circus arts, encouraging students to take risks and empowering them with new skills for expression.

and another trained a horse. They built split boards, bamboo fly rods, escape rooms, and Adirondak chairs. They compared farmed trout to its wild counterpart and studied the effectiveness of earthworms on compost. They painted, composed, performed, produced, and directed. They got a taste of the world beyond Gould. Now they’re ready for what comes next.

• Dovetail Boxmaking with Bruce Bulger • Oil Painting with Cooper Dragonette • Basketmaking with Geo Neptune ’06 • Circus Arts with Erin Lovett Sherman • Fashion Design with Alexa Stark ’07 • Printmaking with David Wolfe • Metal Sculpture with Eric Ziner Junior Four Point enjoyed a mostly mild week of weather with only one night of rain. Fresh snow the week prior made for decent snowshoeing. Just shy of his 75th birthday, faculty emeritus John Wight returned to lead one of the six groups.

Senior Four Point Seniors presented their projects at Assembly and Seminar throughout the spring. There were internships at banks and ski areas, barber shops and Chinese restaurants. One did a study on mindfulness. One shadowed a pediatric oncologist,

Foreign Exchange Four Tanzanian students from Tumaini Senior Secondary School arrived on campus in January.

Nice Mollel, Sebastian Kiali, Magreth Joseph, and Dickson Hhando jumped into the winter trimester with other Gould students.

They enjoyed the different styles of teaching and loved the food, the dorms, and the relationships with others from around the world. They had the opportunity to ski, snowboard, and play basketball, have snowball fights, go snowshoeing, and camp in the snow. All four participated in Junior Four Point.

Winter Carnival and Junior Four Point are highlights of the Tanzanian exchange, and likely the first time anyone has transported a full pot of water to the campfire on their head wearing snowshoes.

5

the GAzette

Earlier in the year, Gould hosted groups from Chengdu, China, and Zaragoza, Spain. Two Gould students, Lucy Towle ’23 and Emalee Coffin ’21, spent January and February in France. Plans for further exchanges this spring with two high schools in France were postponed.

Dali Gao ’22 competing at the Youth Olympic Games in Lausanne, Switzerland.

On-Snow Report Gould athletes did extremely well this season, but with numerous championships and other events canceled because of the pandemic, it’s hard to demonstrate just how much promise these athletes have. Our coaches did their best to call out the highlights of this year’s competitions.

Here’s hoping for a full 2020-2021 season.

ALPINE | ALPINE COACHES PARKER GRAY, CATHY FISHER, CRAIG NIILER, KURT NIILER

Maxx Parys ’20 competed in the Youth Olympic Games in Lausanne, Switzerland, and qualified for U.S. Jr. Nationals. At FIS Races, gap-year skier Mitch Sampson ’19 had a top-5 finish and Parys, Nick Szuba ’20, and Drew Curtis ’20 all earned podiums. Max Hessinger ’20 was NEPSAC SL CHAMPION. Szuba was Quebec FIS ENL Series Champion. Parys and Sampson qualified for U.S. nationals. Together Szuba, Parys, Sampson, Hessinger, and gap-year Dylan Thomas earned 14 top-10 FIS finishes, 15 top-10 results, 6 top-5 results, and 4 podiums.

In women’s FIS, Gould’s gap-year competitors achieved a number of podiums and top-10 finishes: Avery Leonard (8 top 10/2 podiums), Sophie Schroeder (2/1), and Gigi Kelsey (2/1). Maia Garfield ’20 had six top-10 finishes and competed at Junior Nationals at Snowbasin in Utah. Lexi Ordway ’21 had a top-3 and two top-10 finishes.

Combined, they achieved an impressive 20 top-10 finishes and 5 top3 results.

At the Women’s USSA U19, Olivia Cordeiro ’21, Alexa Daigle ’21, and Celeste Fisher ’21 all had top-three finishes at MARA qualifiers at Shawnee Peak, Sunday River, and Sugarloaf. Hannah McMillan ’22 placed 8th in SL at NEPSACs. Men’s USSA U19 level, Max Hessinger ’20, Nick Szuba ’20, Alexander Baribeau ’21, and Justin Colby ’22 all qualified for U19 Finals. Max had a 2nd place at SR Slalom Qualifier and was NEPSAC SL Champion.

the GAzette

6

Eleven U16 athletes were among the top-40 U16 racers in the region to participate in USSA Regional Performance Series (RPS) events.

Collectively, Gould’s U16s finished with five top-10 results and one podium. At MARA events, Gould’s U16s garnered 45 top-10 finishes, 17 podiums, and eight victories. Ultimately, six female and one male skier qualified to the U16 Eastern Region Championships, filling seven of 13 quota spots from MARA. Based on her results at the RPS event in December, Phoebe Garfield ’22 qualified for the OPA Cup in Baqueira-Beret, Spain—the premier international competition for U16 alpine skiers—for which she earned an automatic qualification for U16 Nationals.

Six Winter-Term U14 athletes were among the top-30 boys and 30 girls in the East invited to USSA Eastern Development projects this winter, for Slalom, GS, and Super G, which Gould coaches were asked to staff. While there are no official results from these projects, Gould athletes were consistently and increasingly invited back based on performance and race results.

ALPINE TALLY FIS RESULTS MENS’

4 PODIUMS 6 TOP-5 FINISHES 15 TOP-10 FINISHES WOMENS’

5 TOP-3 FINISHES 20 TOP-10 FINISHES U19 USSA 6 PODIUMS 29 TOP-10 FINISHES 10 U19 REGIONAL FINALS

U16 RPS RESULTS 1 PODIUM 5 TOP-10 11 QUALIFIED TO RPS SERIES

1 QUALIFIED TO OPA CUP 1 QUALIFIED TO NATIONALS U16 45 TOP-10 FINISHES 17 PODIUMS 8 WINS REGIONAL QUALIFIERS

7 QUALIFIED TO REGIONALS

FREESTYLE

JOHN KIMBLE, FREESTYLE PROGRAM DIRECTOR The Gould Freestyle Team of 23 athletes competes in three disciplines: Freestyle (Moguls/Dual Moguls), Freeride (Big Mountain/Unconventional Terrain), and Freesking (Slopestyle/park jumps and rails), in regional, divisional, national, and international events.

Mogul athletes Caleb Grammas ’21, Elijah Grammas ’21, and Taylor Lewis ’21 all competed in the U.S. Junior Nationals, where Taylor had a solid 15th-place finish in an extremely competitive field. All three earned invitations to the 2020 U.S. Freestyle Championships (canceled).

Seven Freeskiing athletes were lined up for USASA Nationals Invitations—Sadie Harvey ’21, Myles Barrett ’20, Dante Maravell ’23,

Freeride has expanded from a supplemental cross-training exercise to a dedicated competitive group of athletes who compete at Regional and National events. The IFSA season was cut short, but Henry Melnik ’21, Mason Berlinghoff ’21, Ian Tyson ’21, Burke MacLeay ’22, and Lily Ryan ’23 will pursue IFSA Junior National Championship invitations next season. A huge shout-out to our four seniors—Myles Barrett, Aidan Ryan, Gil Norcross, and Tanner Matza—we are going to miss you!

FREESTYLE TALLY USSA 4 DIVISIONAL WINS 9 PODIUMS 18 TOP-10 FINISHES 3 JUNIOR NATIONAL INVITES

3 5

U.S. NATIONAL INVITES NOR-AM STARTS

USASA 12 SERIES WINS 26 SERIES PODIUMS 39 TOP-10 SERIES FINISHES 7 NATIONALS INVITES IFSA 8 TOP-10 REGIONAL FINISHES 3 TOP-5 REGIONAL FINISHES 1 TOP-3 NATIONAL FINISH

SNOWBOARD & SKI CROSS

KC GANDEE, SNOWBOARD PROGRAM DIRECTOR The Snowboard and Ski Cross Team saw 15 athletes compete in regional USASA series events this season. Riders competed in Rail Jam, Slopestyle, PGS, PSL, and SBX, and skiers in SX brought home numerous regional podiums, and continuing our reputation as one of the top programs in the country. All of our athletes who competed in the requisite number of events qualified for the USASA National Championships in Copper, Colorado, in April, which was canceled due to the pandemic.

Slopestyle riders Nathan Pare ’23 and Aidan Mahoney ’21 just missed the finals in several events of the Futures Tour, used as a qualifier to the FIS North American Cup. Hunter Barnard ’20 raced on the FIS

Nate Livingood ’22 at the Oxford Hills Sprints Photo: Dirk MacKnight

North American Cup tour and narrowly missed a berth to the FIS Junior World Championships, ending his season with a top-10 finish in both PGS and PSL. On the cross-track, Dali Gao ’22 raced in a FIS SBX World Cup in Montafon, Austria, becoming the second Chinese SBX athlete to race World Cup SBX. He also represented China in SBX at the 2020 Youth Olympic Games in Lausanne, Switzerland.

In his rookie season on the FIS North American Cup tour, Tyler Hamel ’22 finished in the top 16 three times with a best finish of 9th. He was ranked 19th overall on the tour, 5th U.S. Junior, and 3rd worldwide for U16. Both Gao and Hamel qualified for the FIS Junior World Championships in St. Lary, France, which were also canceled, as did Ella Blair ’20, who placed 2nd at the Rev Tour SX at Ski Cooper, Colorado, and finished as the 5th ranked U.S. Junior.

SNOWBOARD & SKI CROSS TALLY 9 USASA NATIONAL TOP-10 RANKINGS

5 U.S. SKI & SNOWBOARD

PROJECT GOLD INVITATIONS (PROJECTED)

2

1 WORLD CUP STARTS 3 FIS JUNIOR WORLD

CHAMPIONSHIPS INVITES

1 YOUTH OLYMPIC GAMES INVITES

REV TOUR PODIUMS

NORDIC

TIM WHITON ’04, NORDIC PROGRAM DIRECTOR Nate Livingood ’22 qualified for Junior Nationals in Truckee, CA, as one of the top six boys in New England after an extremely consistent season on the Eastern Cup circuit. He made the top 20 and positioned himself as one of the top up-and-coming Nordic skiers in the country. He was also invited on a U.S. biathlon trip to Norway. Utah Bean ’20 was the only skier to beat Nate, twice. He qualified for top 30 and finished in the top 20, beating some top college racers. Eliza Skillings ’21 was one of the top three girls in the state and was the fastest girl at the Telstar Relays, a second at our home sprint races, and the top Maine girl to qualify for the Eastern High School Championships. Eli Shifrin ’23 finished off the season as the top 9th grader in the state and top-10 at the Maine Team qualifier and then skied to a top-15 at the NENSA U16 Championships.

The whole team had a great season.

7

the GAzette

Aidan Ryan ’20, Huntley Blair ’22, Oli Barrett ’23, and Lily Ryan ’23). Sadie, Dante, and Huntley participated in the Maine Mountain Series and other nearby USASA series, four athletes competed in the Features Tour, which is used as a stepping stone to U.S. Rev Tour and beyond. Myles Barrett also pre-qualified for the Rev Tour.

A True Story THE ACADEMY’S FIRST PRINCIPAL:

DR. NATHANIEL TUCKERMAN TRUE

N

athaniel True arrived in Bethel in 1835 to teach at the town’s first high school, with two others. That endeavor laid the groundwork for Bethel Academy (later renamed Gould), which opened the following year, and True became its first principal.

Only 24 at the time, True was born in Pownal, Maine, and attended North Yarmouth Academy before being admitted to Bowdoin in 1833 at age 21.

But True left Bethel after a year and went on to teach briefly at Falmouth Academy and Pownal High School before becoming principal at Monmouth Academy, where he stayed for a decade. In this time, he continued his studies, graduating from Colby College (he never finished at Bowdoin), and earning his degree from Maine Medical School in 1846.

His chief academic interest was science, but he followed the literature of the day. (Dickens, Tennyson, Holmes, Longfellow, and Whittier were all living writers at the time.) He mastered Greek and Latin and a working knowledge of Spanish.

In 1848, Dr. True returned to Gould, again as principal. This time he stayed for 13 years.

“Dr. True instructed his students at Bethel not only in theory but in practice,” writes William B. Lapham in his history of Bethel, “and it was his delight to take his spring and summer classes in botany through the fields, pastures and woods, gathering and classifying the various wildflowers in their season, or his pupils interested in mineralogy and geology to the summit of Paradise Hill, and sometimes even to the tops of surrounding mountains, where he pointed out and described diluvial markings and other signs of glacial action, and gathered minerals of various kinds. His influence was felt throughout the town and county.”

True was not an effective disciplinarian, however, and he was dismissed by the board in 1861. Gould was led by a string of 24 principals over the next 36 years, until Frank Hanscom arrived in 1897 and stayed for nearly 40 years.

With a wife and six children, True wrote for local newspapers (to pay his mortgage, he said). He wrote a series of articles on early town history for the Bethel Courier, the town’s first newspaper, and became its editor in 1859. He was a constant contributor to the columns of the Oxford Democrat, Portland Transcript, and Lewiston Journal.

He was Bethel’s first historian, and his series provided much of the information used by William Lapham in his History of Bethel, Maine.

the GAzette

8

“True’s history is recognized as one of the earliest and most significant efforts of its type to appear in Maine before the Civil War,” writes Randall H. Bennett of the Bethel Historical Society. It includes information on land grants, the settlement of the upper Androscoggin River valley, town meetings, church history, biography, and the famous “Last Indian Raid”

in New England, which took place in Bethel in 1781. He also provides a wealth of data about the Ossipee, Pequawket, and Anasguniticook tribes of western Maine.

A prolific writer and popular speaker, he addressed such subjects as “Grooved Boulders in Bethel, Maine” and “Mineralogy Among the Aborigines of Maine” (Portland Society of Natural History, 1862), “Phases of Glacial Action in Maine at the Close of the Drift Period” and “On the Non-fossiliferous Rocks of New England” (American Association for the Advancement of Science, 1868,1869), as well as “Names and Locations of Tribes on the Androscoggin” (History Magazine, 1864).

At the time of Bethel’s centennial celebration in 1874, he was selected as the historian and speaker for the occasion. In his remarks, he noted: “Every town at its Centennial celebration is expected to present to the public proof of something remarkable and worthy of record. One is the solid character and elevated tone given to the education of the young ladies in the town forty years ago. It is a curious fact that what grave educators are elsewhere discussing, as to the capabilities of the female sex to grapple with the languages and mathematics in the same classes with their brothers at school, has been fully tested in this town for more than a quarter of a century.”

He was active civically, as secretary of the Friends of Temperance and vice president of the Board of Agriculture in Augusta. He served one year as supervisor of schools for Oxford County and was president of the Maine Board of Education.

Waterville College (now Colby) awarded True the honorary degree of master of arts in 1841, and he received the same from Bowdoin College in 1868.

He was a popular teacher, and, today, Gould’s most prestigious award bears his name, presented to a non-alum in recognition of their distinguished contributions to the local or global community through professional, civic, or philanthropic activities.

True may have been Gould’s first head of school, but it was his daughter Susie Marian True who likely had a greater influence on the school’s history. But that is a story all its own.

ALUMNI CHEFS photo by Nicole Wolf

Restaurants around the globe have been on the front lines of this pandemic — not that we had any idea when we first started to plan this series of features more than a year ago. America has woken up to the complicated system it takes to feed ourselves.

The three alumni chefs we profile here have made careers around “food and experiences” that make people happy, as Allison Stevens ’99 describes her work. This spring they faced even tougher decisions than it normally takes to run your own business—closing their doors for an indeterminate period of time, laying off employees, and making sure nothing goes to waste, hoping no one goes hungry.

In ways large and small, before and during the pandemic, these Maine chefs have demonstrated what renowned chef Alice Waters proclaims, that “how we eat can change the world.”

9

the GAzette

Chris Gould ’02 and his wife, Paige, decided to pay 100 percent of their employees’ health insurance and helped feed kids in Portland public schools until meal programs restarted. Allison and her husband distributed food to the homeless and donated gloves and other items to a local health district and senior center. Sara Jenkins ’83 has long supported a group that helps provide free school lunches or breakfasts.

C ENTR AL VISION INSIDE THE CULINARY MIND OF CHRIS GOULD ’02,

CO-OWNER & CHEF OF PORTLAND, MAINE’S CENTRAL PROVISIONS & TIPO

BY KIM SIEBERT MACPHAIL ’73, P’07 | PHOTOS BY MEREDITH PERDUE

the GAzette

10

I

t’s a dark and stormy morning in late February, and Chris Gould is running late.

As he ducks out of the weather, through the back door into Tipo’s brightly lit kitchen, he greets the prep crew and makes a beeline for the quiet, orderly dining room, assessing everything as he passes. He’s friendly but focused, and he clearly has a lot on his mind: two kids who need a better day care plan, two daily menus to create, purveyors to be called, dishes to develop, cooks to train, a downtown catering job for a cocktail party of 125 guests that night, 75 employees to oversee. It’s a Thursday, edging toward noon, and Chef Gould has many miles to go before he sleeps.

“The

Hampshire Technical College. Gould had been weighing the advantages of schools like the Culinary Institute of America and Johnson & Wales. But after doing a 10-day stage at The Balsams for his Senior Four Point, he knew the program was right for him. He credits that choice with not only providing hands-on training but also in giving him the rare opportunity to work his way through post-secondary school without incurring any debt.

style,

particularly at Central

“Having no college debt is really the only reason I was able to open up Central Provisions and Tipo,” Gould explains.

Provisions, is

Over the course of those three-plus years, Gould honed his skills under multiple chefs at world-class places like the Williamstown Inn in Virginia, John’s Island Club in Florida, and the Otesaga Resort Hotel in New York.

After receiving an associate’s degree and culinary certificate, Gould worked in Boston from 2006 to 2014 for chefs Ken Oringer (Restaurant Clio, Uni Sashimi Bar) and Jamie Bissonnette (Coppa Enoteca). It was at Clio that Gould met his wife, Paige, at the time a Culinary Institute chef intern. They moved back to Maine in 2014 to open Central Provisions, when Portland was on the cusp of becoming a food town.

Within a year, the Goulds and Central Provisions were nominated for the James Beard Foundation’s Best New Restaurant Award.

that there is no

You may ask yourself, how did he get here?

Chris Gould—owner of Portland’s Central Provisions and Tipo restaurants and a James Beard Award finalist—provides the answers.

style. We can do whatever

we want to do, which is very

“The summer I was 15, I started washing dishes at the Bethel Inn. I lived in Hanover (Maine) and had my own car, so I could drive myself back and forth to work. Kitchens are interesting places, especially 20 years ago. At the time, the cooks at the inn were kind of a pirate crew: a bunch of middle-aged guys who talked a lot of profane language. It was an exciting place for a high school student.”

freeing.”

It was Stone, too, who steered Gould toward a three-and-a-halfyear “stagiaire” apprenticeship program at The Balsams Hotel, accredited by the American Culinary Federation and New

Gould says the immediate success and acclaim came about organically.

“We hit it at just the right time,” he says. “And we had a good story: an established Boston chef coming back to his roots in Maine.

We also had a good product that changed and grew every day with what people wanted. To this day, Central Provisions and Tipo are both organic places. The style, particularly at Central Provisions, is that there is no style. We can do whatever we want to do, which is very freeing. ”

11

the GAzette

Besides washing dishes, Gould’s duties that summer included making salads and salad dressings—work he vastly preferred.

When Chef Steve Stone asked him to come back the next summer, Gould said he was interested, but only if he was cooking full time. Stone agreed.

Achieving this freedom, however, requires building the trust of your clientele. Gould believes it happens over time by being honest, transparent, and consistent.

“When we first opened Central Provisions, we couldn’t sell a lot of things that we sell now. People weren’t going to spend $10 on something unfamiliar, like lamb liver. Now, if you tell them it’s good, they’re not skeptical. You can get them out of their comfort zone,” Gould says.

Gould believes Maine has captured the public’s imagination, in part, because they believe that Maine has a slower pace, away from congested areas and hectic lifestyles. “It’s not slower paced for me,” he laughs, “but it can be, depending on where you go in the state. Right now, Portland is at a perfect point—it has everything you want and nothing you don’t. How long will that last? I don’t know.”

the GAzette

12

Another part of Maine’s allure, Gould says, is its entrepreneurial character and its celebration of individuality.

“People can do their own thing more easily here, and they’re excited about others doing their own thing. They aren’t following a

trend. In Portland, we don’t have a lot of repeats. Maine is unique in its uniqueness.”

Eighteen years after graduating from Gould Academy, Gould now recognizes the school’s own unique qualities. Able to create his own electives during his Junior and Senior years, he worked in the dining hall kitchen for academic credit.

“At most schools, you wouldn’t be able to do that. I said [to my advisor Dr. Clarke], ‘I like this. This is something I want to pursue.’

Gould is progressive in this way. It doesn’t force people into a box.

It helps people go in a direction that’s good for them. At the time, I didn’t appreciate it, but looking back and talking to my friends, we all have that same thought now: how it was formative for who we are and what a big impact it had.”

He feels strongly that not everyone should be pushed into the college track. They may not be cut out for sitting behind a desk.

“Besides, the world needs people with all kinds of skills,” he adds.

He credits his wife, who also has a culinary degree, with taking on the administrative tasks he likes least, because she is really good at them.

“Paige definitely misses cooking, but we need [the front and the back of the house] functioning well in order for things to work properly. What they don’t tell you about owning a business—or two—is the amount of time you get to do ‘the fun stuff ’ becomes such a small portion of what the job actually is. There’s a lot to manage, keeping all the balls in the air. Just trying to keep the restaurants staffed and well-trained and working properly is a fulltime job in itself, never mind cooking or coming up with new dishes, or doing wine dinners, special events, or off-site catering, or any of that stuff.

Despite the workload and all its challenges, Gould knows he’s in the right place. He is fully engaged and firing on all cylinders. “I’m very thankful I’m doing what I’m doing,� Gould said. “I can’t see myself being happy doing anything else.�

đ&#x;?˝

Less than three weeks after this interview, Central Provisions, like many restaurants nationwide, closed due to the coronavirus. Tipo remained open for a while for evening curbside pick-up only. The Goulds and their staff pitched in the best way they knew, by making, packaging, and delivering 1,200 meals to the Portland School District.

When they announced that Tipo, too, would be closing until further notice, the social media post read: “To those who ordered, we cannot thank you enough. Every penny of the proceeds from those sales will be going directly to our incredible staff during this time. We can’t wait to get back to doing what we do best. Until then—stay safe, stay healthy, do what you can for who you can. And wash your damn hands.

We’ll see you on the other side. �

RESTAURANT

a i p Uto wITH

ALLISON

STEVENS ’99

By Kim Siebert

MacPhail ’73, P’07

Restaurant Utopia is a place Allison Stevens ’99 believes in wholeheartedly. It is the destination she’s been aiming for these last nine years as the chef/owner of The the GAzette

14

Thirsty Pig in Portland, Maine.

T

he first part of Restaurant Utopia can be found within the walls of the establishment, at the intersection of three desired elements: a zero-drama environment, high productivity, and a sense of common purpose. When achieved, Restaurant Utopia not only improves the lives of management and staff; it also casts its warm glow on everyone who ventures to the Old Port, drawn by The Pig’s irresistible lure of house-made sausages, craft brews, and live music.

“I sell food and experiences that make people happy,” Stevens says. “I love customer service. I love making people happy and this is the most direct way for me to do that. It’s what I’m good at. I spent years chasing other things, but I came back because this is my calling.”

Stevens’ personal history is evidence that she showed an early aptitude for this kind of work. She cut her teeth by helping her father—a hardware store owner who loved to cook—throw customer appreciation and holiday parties. Her first experience as a restaurant owner came at the age of 16, in the vacation town of Sackets Harbor, New York. After one crazy-busy summer as the proprietor of Al’s Coffee Cafe, she had enough money to pay full tuition, room, and board for the first of her two years at Gould.

These earnings put boarding school on the table, Stevens says.

“I love making people

happy and this is the most direct way for me to do that. It’s what I’m good at.”

“I worked so hard!” she remembers. “Al’s Café was right next door to a very popular breakfast restaurant that had three-hour waits every weekend. I opened the shop basically to take care of the line. There was an adjacent hotel, and I also catered for their tour bus business once a week.”

Stevens attended Syracuse University, majoring in anthropology, which she credits with teaching her the vital insights into cultures and human nature that are crucial for success in the restaurant business.

“I think I have a

filter missing!

I’ve never been shy or afraid of being bold.”

“You have to be observant of groups of people and anticipate what they need,” Stevens explains. “Not everyone can do this!

For someone with ADHD, a restaurant is awesome because it’s so many things. I wear 10 different hats a day. Besides the day-today business, we do catering and we’re a full-scale music venue. I do everything from print ads to menu testing. It’s different every single day.”

the GAzette

16

After college, Stevens’ entrepreneurial bona fides continued to expand. While first waitressing and then selling beer for Sackets Harbor Brewery in 2003, Stevens realized there was a natural connection between local brews and college sports arenas. Her ingenuity led the SU Dome to become one of the first collegiate vendors of craft beer.

In 2011, Stevens happened to meet Fred Forsley, owner of Shipyard Brewery (and a current Gould parent), when they were both guests at an event. Stevens jumped in to rescue the overwhelmed caterer and, watching her in action, Forsley insisted she let him hire her.

It was through Forsley that she met Linda Bean. That introduction, in turn, led Stevens to take over the space then occupied by Linda Bean’s Lobster Roll Café on Exchange Street in Portland’s Old Port. Stevens opened The Thirsty Pig, and once it was on stable footing, she turned her attention to another groundbreaking effort: organizing Portland Beer Week, an eight-day festival in November highlighting Maine’s more than 140 craft breweries.

“I think I have a filter missing!” Stevens jokes. “I’ve never been shy or afraid of being bold. My food history and my beer history have set me up. Through miracles? Good luck? I don’t know, but here I am.”

High volume and reasonable prices are two keys to The Pig’s success, Stevens says, attracting year-round business even during slow seasons and economic downturns. Using locally sourced ingredients, she makes and sells, on average, 300 pounds of housemade sausage a week—200 pounds of pork and 100 pounds of chicken. Depending on the season, those numbers can triple, with the highwater mark coming one notable week in June 2017, when Stevens produced a total of 1,000 pounds of sausage for the restaurant, two festivals, and her own wedding.

On the beer side of the menu, although Stevens says it has taken her a while to accept the credit, she now recognizes that The Thirsty Pig single-handedly changed the beer scene in Portland.

Noah and Peter Bissell both worked for her when they were starting out, and she provided a place for them to test drive their early batches. Today, The Pig is number one for sales outside the Bissell Brothers’ own tasting room. It is also number one for Orono Brewing Company and in the top 10 for sales of Maine Beer Company products.

Craft beer has become part of Maine’s appeal, Stevens believes. “I couldn’t do what I do in New York City. I just wouldn’t have that pull,� she says. “Portland is small, and it’s easy to get everything I need. There are two farmers markets we walk to twice a week.

Fresh bread and produce are delivered daily to my door. I work with my farmers the same way I work with my brewers. We have open conversations every week about volume and goals. We all work together and help each other. I wouldn’t still be in business if they weren’t supportive of me.�

An equally important part of Restaurant Utopia relates to worklife balance. Stevens believes everyone should help one another to the extent they are able. Her restaurant website says it this way: “The Thirsty Pig maintains a strong commitment to community involvement and helping our fellow humans.�

This philosophy plays out in her life in multiple ways. If a homeless resident comes in asking for a meal, Stevens provides it. She is also a mentor for her 10 or more, often-young employees, helping

“The highs are so

high...you’re going to be on the Travel Channel, or someone proposes and gets engaged at The

them open bank accounts, run personal finance spreadsheets, and navigate the pitfalls of early adulthood. “If they’re going to invest their lives with me, I’m going to invest right back with them,�

Stevens reasons.

Living on Peak’s Island is another way she contributes to a positive work-life balance. She and husband Dave Nowers, who also works for the business, commute 15 minutes each way via the Casco Bay Lines ferry. The separation creates a healthy distance between work and home, she says. They make a point to travel as often as they can to experience different cultures and to sample the local beer. Stevens also regularly carves out time to attend yoga and Pilates classes.

While the benefits of this life are many, Stevens says the lows must also be acknowledged. “One minute you’re plunging a toilet, or painting over graffiti again, or someone puts something in the oven that doesn’t belong there and now the oven is ruined. Or you do battle with the city council over live music on your back deck. You have to save up from the busy season and make it last all year. That’s hard. But you rise above, and you figure out another way.�

But, Stevens emphasizes, the rewards more than outweigh the setbacks. “The highs are so high. Someone calls you for a magazine interview, or you’re going to be on the Travel Channel, or someone proposes and gets engaged at The Pig because it’s their favorite bar.

Someone shows up with lobsters or a new beer for you. It’s the whole package. Where else would you get all that?�

đ&#x;?˝

NOTE: This interview took place well before anyone had heard of COVID-19. Like most restaurateurs in Portland and the rest of the country, Stevens has had to make many difficult decisions. When The Pig closed, she distributed the food to the homeless or those living paycheck to paycheck and served her last hot lunch to the employees of the Casco Bay Lines. Her sign in the restaurant window read, “Portland We Love You! Wash Ya God Damn Hands! See Ya Soon!�

Pig

because it’s their favorite bar. Someone shows up with lobsters or a new beer

the whole

package. Where else would you get all that?�

17

the GAzette

for you‌It’s

from rome

TO ROCKPORT

BY JULIE REIFF

the GAzette

18

PHOTOS BY DAVE DOSTIE

I

n the summer, on a rare slow day, Sara Jenkins ’83 likes to take her time watering the plants out on the balcony of her restaurant that overlooks iconic Rockport Harbor. She calls it her “Om moment,” but there are also days in peak season when she barely has time to notice the view. Now, on a midweek day that promises to be fairly quiet, a few potted plants are overwintering by a sunny window in the corner.

Her restaurant, Nīna June, opened in 2016. It sits above the harbor on Central Street in a 19th-century brick building and has a small concert hall for an upstairs neighbor. Its cozy tables wrap around an open kitchen, and there are large windows on three walls. For many years, the space was the home of the Maine Photographic Workshop—a fitting home for a chef who originally trained at Rhode Island School of Design as a photographer.

“It’s a gorgeous space,” Jenkins says, “with a great view, but it’s difficult to operate a restaurant up here. The seasonal pattern is the most challenging part, in terms of labor and in terms of income.”

“You can’t grow up in Rome and not be obsessed with history,” says Jenkins, whose father was a foreign correspondent for Newsweek, The Washington Post, and then NPR. Her mother, Nancy Harmon Jenkins ’55, is “from Maine full on.”

Nancy, who lives in nearby Camden, is a cookbook author in her own right, and the two co-wrote The Four Seasons of Pasta in 2015.

Sara did her first year of high school in Rome, “and that wasn’t great, so my parents thought it would be a good idea to send me back to Maine,” she says.

Because Jenkins grew up in Italy, Mediterranean food has always been her “schtick,” she explains. “I have a real love of Asian food, as so many cooks do, but I don’t know it in the same way. Cooking Mediterranean food just seems like the right way.”

“Our neighbors in Italy were peasant farmers,” she says, and she spent a lot of time in the kitchen with the woman she calls her Italian grandmother. “She had her thing of recipes depending on what was coming out of the garden and what the season was.”

The name, Nīna June, stems from a “jokey childhood nickname” her grandfather gave her, so she’d never forget her birthday—the ninth of June.

“Choosing a name is an incredibly difficult thing,” she says. “I usually go through 10 or 15 different ideas. You’re looking for something that has some meaning to you but then also transmits what you do. Nina June has meaning for me, but I don’t know that it transmits what we are.”

Her first restaurant, which she opened in New York 10 years ago and still runs, is more clearly Mediterranean. It’s called Porsena, after the Etruscan king who did battle with the Romans, from a poem she loves called “The Lays of Ancient Rome.”

19

the GAzette

C H O OSIN G A N AME I S A N IN CRE D IBLY DI F FICU LT T HIN G . I US UA LLY GO T HRO UGH 10 OR 15 DIFFEREN T I DE AS.”

Pasta carbonara is the dish that takes Jenkins back to her childhood.

“That’s what I ate over and over again in Rome. I was pretty rigid in what I ate as a kid. It’s raw egg, parmesan cheese, black pepper, and pancetta. The heat of the pasta and a ladle full of pasta water are what cooks it. You can’t put it back over the heat or you get scrambled eggs, so it’s a balancing thing.”

She might miss New York more, she says, if she didn’t visit every month, or six weeks, to keep her hand in at Porsena. “I go down there, spend four days, eat all the Chinese food and delivery I want, I ride the subway. I get my New York fix.”

Her first year in Maine wasn’t always smooth, though.

The family still has a house in Italy with more than 150 olive trees.

“I go back every year to pick and press olives,” she says. “I also organize a trip around a porchetta festival in May. Porchetta is like this street food pork thing. There are other places I like to travel, but I don’t spend enough time in Italy as it is.”

“I was like, ‘Oh, my god, what have I done? I didn’t know if I was going to make it through the year. Winter was way harsher than I ever anticipated. I don’t even mean the weather. It doesn’t feel quite that difficult anymore, but it’s taken a long time to get to the point where I feel like we’re kind of established. It still takes a lot of work.

She worked in Boston for a while after college, working in restaurants because she couldn’t make enough money as a photographer.

“Then I kind of fell in love with it.” she says. She went back to Italy for three or four years before settling in New York, where she opened Porsena. “In fact, we’re celebrating our 10th anniversary there right now.”

“You think that it’s going to be quiet and slow in the winter, and it is, but then you have fewer people working. This time of year, I am generally good with a bartender and a waiter, but that can change really quickly. People don’t make reservations because why would they? It’s wintertime. It’s hard to prep for that. It’s hard to staff for that.”

“Then I had a kid, and that made me work harder,” she says. “You come up here to Maine, and it’s clean. I just thought it was a much better place to raise him, which it has. The Camden public school system is amazing. He’s almost 13. It’s been great for him.”

In New York, Jenkins has a reputation, a name. “There, when a new restaurant opens, everybody rushes to go,” she explains. “It’s sort of the opposite up here. Yankees don’t move quickly. They’re very set in their ways. We’re four and a half years in, and people are like, ‘Oh, it’s my first time here.’”

Jenkins spent 20 years in New York, and “people were like, ‘Really, you’re going to move to a small town in Maine?’ I’ve always thrived in the city, but I’m also older. My idea of a great day off, quite honestly, is going up to my aunt’s camp on the beach and reading a book in the hammock. I love the air and being surrounded by beauty and all of that,” she adds.

Her signature dish at Nīna June is the limone pasta. “It’s butter and lemon with a chive pasta, like a house-made spaghetti, basically, and Maine crab meat on top. Somebody sent me lemons from Arizona the first winter I was up here, and I was like, ‘What am I going to do with these to really show them off?’ I change the menu all the time, THE BALCONY OF NĪNA JUNE OVERLOOKING ICONIC ROCKPORT HARBOR

the GAzette

20

‘O H , M Y GOD, YO U ’V E GOT TO GO T HERE A N D H AV E T HAT D I S H .’ T HAT ’ S T H E DIS H .�

She creates a new menu every day. “Sometimes we’re changing five or six things,� she says. “Sometimes we barely change anything at all, but I would say, from week to week, the menu really changes quite a bit.

It’s still the best part, making food, deciding what to make.�

She spends a lot of time, especially in the winter, looking at cookbooks. “We’re very, very seasonal, so that’s the beginning of the challenge. We don’t serve asparagus until it comes up. There’s a lot less available this time of year.� Winter spinach gets her excited. “One of our farmers starts having spinach in February. I think he overwinters it in his hoop house and it starts to really grow then.

It’s amazing—it’s almost weirdly sweet—and you realize, ‘Oh, my God, we haven’t really been eating anything green in so long.’�

She also works with an organization called Full Plates, Full Potential that helps every child in Maine who needs free school lunch or breakfast. “They have a program where you select a dish and donate a dollar a dish to their organization. Working with them, it’s been aston-

ishing. There’s a lot of serious poverty. Even in this wealthy area, there are kids who come in hungry,� she says.

There have been some magical Maine evenings, too, she says. “Years ago, I worked in Boston with Barbara Lynch, who is a rockstar chef,� she says. “She has 10 restaurants in Boston, James Beard awards, Food and Wine’s best list, everything. We did a dinner with her here. I hadn’t seen her in a long time; she was just as she ever was. We had a dishwasher who was really struggling and kept threatening to walk out that night. She went in, kind of berated him, and then proceeded to wash dishes with him for 45 minutes.

That was pretty great.�

Her son comes in and helps out some nights, too. “He hosts a little bit, which is actually really fun,� Jenkins says. “He’s discovered that it’s a way to work for something that he wants, which I think is excellent. It’s really great because most everybody melts.

He really knows his way around here. Ideally, I think he should wash dishes in a different restaurant. I think everybody should wash dishes once, but maybe not for your mom.�

đ&#x;?˝

21

the GAzette

but it is really good to have a dish that people can identify with you and tell other people like, ‘Oh, my God, you’ve got to go there and have that dish.’ That’s the dish.�

Congratulati

ions!

class notes

48

Lyn Beliveau is doing well and living in Jericho, VT. She enjoys spending time with her two great-grandchildren. She hopes to spend another summer in beautiful Lovell, Maine!

60

Clarkson “Clark” Edwards was elected to his fourth fouryear term on the Pine Knoll Shores, NC, Board of Commissioners (similar to Board of Selectmen) since retiring there in 2004. “My education and experiences at Gould some 60 years ago certainly helped my ability and confidence to follow a family tradition and get involved in local government and community service,” he says. “I served on the Montague, Mass., Board of Selectmen for 20 years, as well as on the School Committee and Board of Health for nearly 10 years combined. Thank you, Gould Academy for giving me a new outlook on life!”

John Todd looks forward to reuniting with his classmates in September. “Jan and I are happily settled in a new addition adjoining our younger daughter’s (Amy ’83) home in North Bennington, VT. Three young grandkids, two Portuguese water dogs, and a reclusive cat named Albus are daily visitors.

It’s great to be surrounded by exuberant youth! Lisa ’88 lives in Cumberland, ME, and Rob ’90 in Grand Haven, MI, both of whom we see frequently with their families.

The older I get, the more detailed my memories of Gould become...the smell of fresh sawdust in the high jump pit on the upper field in the spring, the cinder track where classmate Don Christie and Don Angevine left many competitors in the dust, the worn stairs in Hanscom, and the familiar smells in the field house. Funny that I sometimes have trouble remembering what I had for lunch yesterday! They are comforting memories for sure. Enough rambling. This fall, I hope to see many alumni/ae I got to know well when I was in the development office.”

the GAzette

24

71

Jane Haslun Schwab Class Agent I know this COVID-19 crisis has really impacted our lives greatly, so reaching out to friends however we can is so important. Thank goodness for technology, and it was great to hear from you!

Brooke Bovard ’78 and her family in Hilton Head

Wayne Davis moved to South Carolina, where he enjoys golf (with coronavirus restrictions in place). Mary is unable to use the rec center, so she stays active gardening, walking, and mowing the lawn. They are still hoping to get to Maine at the end of June, since their airline tickets have already been purchased.

Aimee DesRoches writes: “As long as I don’t think about the total havoc (on many levels) in the world, life is good here out on the farm at the edge of the woods in the foothills of the mountains! Turns out isolation agrees with me. I stay in touch by phone with friends and family, and I’ve cut my average driving mileage from 500 a week to less than 35 (delivering food to people), and I enjoy only going shopping once a month. I stay busy cross-country skiing, swimming, gardening, and hanging out with the dogs. I continue my now volunteer advocacy work with formerly battered women and children with autism and other life challenges. I am grateful and appreciative of all I have and the life I have made here.”

Jane Gibbs and Bill Heckenkamp enjoy being proud grandparents to Riley and Lily Heckenkamp of Michigan.

John Lowell and his wife, Carrie, welcomed another grandson in March. He reports that there have been a lot of changes at work since Attitash became part of Vail Resorts.

Rick Mercer retired from the Post Office last May after 31 years. Linda, his wife of 43 years, passed away last year after a two-year battle with cancer. He keeps busy

volunteering with the Humane Society, skiing, golfing, and bicycling. He was sorry to have missed the Amesbury boat house party last summer but is hoping to attend this year.

Meg Rodgers, of Marguerite Rodgers Interior Design, is going remote during this COVID-19 crisis, continuing work on The John F. Kennedy Center and numerous residential projects. Their work has received numerous awards and press, including recent articles in Philadelphia Magazine and The Wall Street Journal.

Personally, Meg and her husband, James Timberlake, an architect with Kieran Timberlake, are enjoying working from home with their family, kitties, and a newly adopted grand dog. Their daughter, Veronica, is a high school junior at William Penn Charter, and son Harrison is finishing up his junior year at Georgia Southwestern State University. He is focused on his training as a pitcher and looking forward to playing live games.

Nancy Haslun Wall enjoys her condominium and golf community in Avon, CT. She has met many friends over the three years she has lived there and enjoys socializing at the pool and clubhouse restaurant. She is in her 22nd year teaching fourth grade and plans to retire after next year. Nancy has two little grandchildren who live locally in West Hartford, and her daughter on Block Island is expecting a son in June.

As for me, Jane, I made the move last August to a condominium, still in the city of Warwick, RI, so I can remain close to my family and friends. While I enjoyed it for

many years, I absolutely love being free of yard work and outdoor maintenance, and I have views of Narragansett Bay. I have three grandchildren here, and I get out to San Diego several times a year to visit my younger daughter and her husband and son.

I do some volunteer work, most recently helping to furnish a domestic violence shelter. I hope this finds you all healthy, and God willing, we will be able to have our annual Bailey boat house bash in Amesbury this summer.

Jeremy Hutchins ’84, Anthony Hanson ’82, Pat Donovan, and Jan Skelton ’84 in the East Village, NY

and finished with a trip to a lighthouse. At dinner, the tourist menu listed $45 for half and $90 for a whole north Atlantic Lobster!

I had the local fish, Wahoo. I am looking forward to having a bigger Gould reunion with late ’70s-early ’80s alums in the future.

But before we left New York, we bumped into more Gouldies and had a little get together at a lounge in the East Village (see photo): Jeremy Hutchins ’84, myself, Pat Donovan, and Jan Skelton ’84. I really love planned meetups with other alumni, but nothing compares to bumping into people on the street while you are on vacation. Pat Donovan insisted that it had to be boy-girlboy-girl, so she chaperoned Jeremy and me!

Beth Tappan-defrees ’80 in Vermont last summer with her son Elijah and wife Izzy

79

Lynanne Teague Fowle is an admissions counselor at the College of Pharmacy & Health Sciences at Campbell University, located in central North Carolina. Married with five kids and three grandchildren, she has been a Rotarian for 15 years, has owned her own writing and editing company, and served as the executive director of a charter high school and as the membership director for a local chamber of commerce. She and her husband are in the planning stages of opening a brewery and coffee shop!

Anthony Hanson ’82 and spouse Philip Tyo with Vanese Flood ’81 in Bermuda

82

Janine Gibbons ’82 and her four children, Jahniah, Kory, Saphria, and Khalen

Mitzi Clarke writes, “My youngest will graduate college this year. How time flies!”

25

the GAzette

Pam Carroll ’81 married Mark Woolaver on June 30, 2018, at the St. John’s Club at Lake Champlain in Burlington, VT.

Anthony Hanson writes, “It was a crazy fun fall for meeting up with Gouldies, between the New York Surprise, Bermuda, and New Year’s in Havana with Sarah. We were taking a cruise to Bermuda, so I looked for Gould alum I hadn’t seen in about 30 years—Vanese Flood ’81—and found her through a Google search and emailed her at her government job. She took the day off and met us at the docks. We stopped at a lagoon to see the turtles, at a less-visited beach (photo), and went into one of the crystal caves. We made a quick stop at the Swizzle Inn for Bermuda’s national drink, saw a small fort used to guard the harbor,

class notes

94

Congratulations to Eric Harlow, who has been named head coach of Colby College’s men’s and women’s alpine skiing. He was director of alpine programs at Sugar Bowl Academy in Lake Tahoe.

99

Ben Drummond has been named the director of snow sports at Holderness School.

The founder of the Proctor Academy Junior Ski Team, Ben was astandout skier at the University of New Hampshire, where he captained the Wildcats men’s team in 2004 and 2005, earned Academic All-American honors, and was a five-time competitor in the U.S. National Alpine Championships.

03

Robin Chace Payson Class Agent Lauren Jacobs and her husband, Daniel, live in Old Town, ME, with their highly lovable dog, Sadie. Lauren is a faculty member at the University of Maine, where she coordinates the Outdoor Leadership program. She is also a candidate in the interdisciplinary Ph.D. program at UMaine focusing on outdoor education accessibility in public schools.

and Bode. Ben is the director of business operations at Octagon, where he works with Olympic and action sports athletes and is gearing up for the 2020 Olympics.

Vienna recently completed a master’s in applied nutrition and has taken the lead on employee well-being at BerryDunn.

Craig Angevine recently purchased a home in Bethel. His successful photography business, Ya Bud! Photography, focuses on weddings and portraits with a bit of real estate and lifestyle photography thrown in.

Cassie Mason Szeliga also lives in Bethel with her husband, Mark, and two children, Anna and Ronan. Cassie runs her own real estate business, Cassie Mason Real Estate.

When she’s home, Cassie and her family enjoy hiking, skiing, and playing hide-andseek!

Dan Tutor lives in his hometown of Islesboro, ME, with his two dogs, two cats, nine chickens, and two tree frogs, and runs a medical cannabis company that recently began producing locally grown organic high CBD hemp for natural CBD skincare.

Forest and Bode, sons of Vienna and Ben Morrill ’03

Kaycee Michelle was born in December to proud parents Julia and Evan Daigneault ’02

Ben Morrill and Vienna Shea Morrill live in Cape Elizabeth, ME, with their 16-month-old identical twin boys, Forest

A New Frame of Mind Zach Lambert ’98 got tired of marketers telling him that his bike was never light, stiff, or aero enough— that if people really wanted to ride they needed to spend more money year after year. He founded BlackHeart Bike Company and spent two years prototyping a single frameset that looks and handles like a road bike, but has the capability of a modern gravel bike.

the GAzette

26

The result, he says, is a single bike that feels telepathic and smooth on the road, like an extension of your body, and off road, it tracks straight through the rough stuff with a front end that is planted going up, down, and around.

The BlackHeart is CPSC 1512 and ISO 4210 certified and has a lifetime warranty on frames, forks, and seat posts. It is, says Zach, simply the perfect all-road bike.

Drew Friedman is living on the northern beaches of Sydney, Australia, with his wife, Anna, and two daughters, Grace (3) and Harper (5), and their golden retriever, Hemingway. Catch Drew on Instagram to

Brady Nields lives in NYC and has spent the past decade feverishly studying bitcoin and digital assets. He is finishing up a sixweek course from MIT in cryptocurrency.

Keri Gilbert Wilson is living in Grand Rapids, MI, and was expecting her second child, a boy, in May. Her daughter, Teagan, is about to turn 2. Keri’s husband works for the Detroit Red Wings.

These days, Cait Kennett enjoys sipping an ice cold White Claw alone in her apartment in the mountains of western Colorado, unencumbered by the burdens of domestic life!

Kat Conway-Russell lives in Auburn, NY, and works at a hardware store. In her downtime, Kat loves to garden and work on her drawings and is proudly one of the worst bowlers in her competitive bowling league.

Jason Mowery and his wife, Rayna, live in southern Maryland on their fiber farm.

Jason works professionally in the fine arts handling industry and has kept his love of pottery making.

Elizabeth Reed Giarusso and her husband welcomed a daughter, Emlyn June, in 2018.

They are living in the Boston area and are hoping to one day settle in the great state of Maine.

Anne Colpitts Sablich and her husband, Elan, live in Bradford, MA, with some fluffy cats and neighbor cows. Anne continues to act professionally in the area, most recently in Elliot Norton-nominated “Parade” in Boston. In her day job, she gets to see fellow alum Sam Olney Schreck on the regular.

Kelly Price Brown lives in Windham, NH, with her husband and her two children Camden (4) and Madison (2). They recently purchased a vacation home in Sunapee so their kids can grow up skiing too.

Briar Bouthot lives in Westbrook, ME, with his wife, Shannon. He has worked

as a web designer for Sea Bags in Portland since 2015 and also coaches for the Gould Academy freestyle weekend program.

Three years ago, Jack Reynolds moved home to Cleveland, OH, where he lives with his wife, Kate, and yellow lab, Murphy. Jack is the VP of sales at a privately held moving company and enjoys fly fishing, golfing, and cooking up amazing meals at home.

Chrissy Casey recently moved to Kentucky after spending a decade in Georgia acquiring multiple graduate degrees— DVM, MPH, MS. She continues to pursue her passion for wildlife health as Kentucky’s state wildlife veterinarian. When she is not in the field investigating wildlife diseases, she can be found outdoors exploring with her fur baby, Marley.

Shula Bien teaches middle school in Oakland, CA. Eric Bach co-founded Hipcamp, the “airbnb of camping,” in 2013. It now boasts thousands of places to camp on private land across the U.S. and 50+ employees.

He also started a creative marketing agency called Outpost Trade, which is reimagining outdoor trade shows, making them 100 percent experiential in nature.

Chris Leonards lives in Berlin, Germany, with his wife and two daughters (ages 4 and 8). Chris is an anesthesiologist at the Charite.

After being an architect in Boston, Matt Billings moved to Portsmouth, NH, and started his high-end residential architecture firm and also works as a construction project manager for a developer there.

He has worked on projects including fellow alum Lindsey Murray’s Grippy Tannins wine bar in Portland, Tom Brady’s residence, and numerous private residences for PGA golfers. Matt also sits on the boards of three different addiction treatment centers in Massachusetts and New Hampshire after getting sober five years ago. He is also working on opening his own treatment center in southern New Hampshire later this year.

Dr. Lauren McAllister received her diploma from Tufts University School of Medicine. She will be completing her residency in pediatric neurology at YaleNew Haven Hospital. Congratulations, Lauren!

11

Crosby Taymore writes, “I’m finishing up my second undergrad degree at Mass Maritime Academy, studying marine engineering. Running has taken over my life, and I qualified for the Boston Marathon at the Sugarloaf Marathon last May, running 2:52:25. The race has been postponed to September so it should be a hotter race. Come cheer! I also signed up to run Chicago in October, not knowing Boston was postponed, so it will be a busy fall of running for me.

15

Jack Morrison recently toured campus with his mother and grandparents. Jack is a certified ski patroller from Gould and works at Sunday River on weekends.

CLASS NOTES CHALLENGE ROBIN CHACE PAYSON ’03 & JANE HASLUN SCHWAB ’71 took up the Class Notes challenge (from ALLY GODDARD ’02) Will you? Sign up to be a class agent and help keep your class connected!

27

the GAzette

see some of his acoustic guitar playing and singing.

Scavenger Hunt the Great Gould

the GAzette

28

We thought we all needed a little fun during the stay-at-home stretch this spring, so we posted some challenges on social media. We asked to see your yearbooks, trophies, and artwork, and if you were “sheltering in style” or “stuck on Gould.”

You surpassed our expectations, of course. Congrats to our winners. Visit the blog to see who accumulated the most points. You can check out all of the fun at gouldacademy.org/blog/great-gould-scavenger-hunt Don’t forget to follow Gould Academy on social so you don’t miss out!

in memoriam We are saddened to report the deaths of the following members of the Gould Community since the last publication of the GAzette.

Jeffrey D. Brown ’68 Mary L. Christie Chicos ’47 Bruce R. Covert ’67 Mildred D. Vail Dolph ’36 Virginia Hastings Gamble '46 James W. Gray ’48 Dorothy Judkins Gray ’47 Alice Tyler Gray ’36 Joan F. Hobson Grover ’53 Marilyn Howe ’40 Mary Scott Jahn ’49 Beverly Lois (Hall) Knight Mary A. Jodrey Kriby ’41 George P. Lee III ’87

2/19/2020 9/23/2019 2/6/2020 1/11/2020 1/26/2020 10/30/2019 1/14/2020 1/13/2020 1/23/2020 5/15/2020 2/11/2020 1/26/2020

Henry Martinson ’35 Roger C. Maynard ’33 Harry H. Melcher ’43 Anne E. Osborn ’10 Sandra S. Stowell Seaver ’52 Betty Tyler Smith ’63 Christine Stevens Ulrickson ’64 Gail Waldron ’54 Howard C. West’56 Priscilla C. Carver Wiley ’45 Arlene Donahue Williams ’43

1/19/2020 11/28/2019 2/4/2020 2/23/2020 1/3/2020 11/20/2019 12/13/2019 5/15/2020 2/8/2020

Former Employee Clayton Fossett

Save the Date

ALUMN I WEEKEND | 2021 Due to ongoing concerns over the pandemic, the school needs to keep the health and well-being of our students as our top priority. As a result, Alumni Weekend will move to June, with a specific date still to be determined. We thank you for your understanding.

39 Church Street | P.O. Box 860 Bethel, ME 04217 communications@gouldacademy.org 207-824-7700

We are learning in this moment just what is important to us, and that is—more than ever—the outdoors, nature, and family.”

– Lucas St. Clair ’96

ELLIOTSVILLE FOUNDATION

You can help ensure that Gould continues to grow creative thinkers and ethical global citizens by making a gift to The Gould Fund.

gouldacademy.org/give