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Lawrentian THE


Departments 2 From the Head Master 3 Editor’s Note 4  1,000 Words

F e at u r e s 24 D  ig In! On the Cover:

Alumnae chefs find happiness. (They provide recipes, too.)

Chef Teacher Katy Tull ’04

shows off the Samuel J. Green

36 All in the Details

Charter School’s vegetable garden. Photograph by Jackson Hill. Back cover: Comida owner Rayme Rossello ’88. Photograph by Christina Kiffney.

I t’s the little things that make a campus beautiful. This photo essay proves it.

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.

42 Happy To Be Stuck with Hugh Rock ‘n’ roller Huey Lewis ’67 accepts the Aldo.

14 On the Arts Master masterpieces and an island girl.


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  usings on our musical past. M 80  Photo Findings  e needed help, and you gave W it. A lot of it.


ask the a r c hivist

all in the details

22 Alumni 45 board bits


46 Alumni News

47 Class Notes


From the Head Master


’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 sustainability 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 locally 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 volunteer for efforts to promote sustainable practices among community organizations and public and private schools. Gary’s professionalism and commitment to the broader community were evident during Hurricane Sandy and its aftermath. Although he was stranded at his house, the dining 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 sustainability marketing, from the local food production system to organic gardening and composting. He also is a featured guest in many classes, including the design and social entrepreneurship interdisciplinary elective that I co-teach with Art Master Sheamus Burns ’01 each year. It’s compelling for the students to see the lessons we’ve G Students in the Irwin Dining Center whip up something tasty. 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 Lawrenceville community. Sincerely,

Elizabeth A. Duffy H’43 The 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.


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Lawrentian THE



Volume 77 Number 2

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 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 ( Visit us on the web at Postmaster

Please send address corrections to: The Lawrentian The Lawrenceville School P.O. Box 6008 Lawrenceville, NJ 08648 ©The Lawrenceville School Lawrenceville, New Jersey All rights reserved.

From the Editor


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 Allegra Editor

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.

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1000 Words


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Photograph by Teddy Weiss ’15

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 Brief

A Little Red Farm’s Big Plans


ight 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 operation 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 program.” 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, Morrow always had a passion for agriculture – a passion that was first whetted as a child when he spent summers on his grandmother’s farm, and which continued 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 smallscale agriculture – there is also a great deal of rich intellectual work involved in farming that I’ve come to appreciate. Farming 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 volunteers, 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-

G Morrow had some little lambs.

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 eventually 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 natural field fertilizers.

For more information about the farm, check out Morrow’s blog at


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Competing Against Cancer


tudent-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 crosscountry 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.

A Welcoming WEBSITE Lawrenceville’s website has gotten a facelift. Thanks to Webmaster Trish Proto and website content management system provider, Silverpoint, the School site at 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 international 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.

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There’s a Turtle in My Soup

(and it belongs there)!

Zhang Goes the Distance By Shubham Chattopadhyay ’13 Representing all of North America and competing against 20 other countries and territories, Lionel Zhang ’13 helped the U.S. to place sixth in the 23 rd 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.”


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G Giberson gets cooking.

he School’s Stephan Archives, housed in the Bunn Library, celebrated nearly two centuries of culinary excellence with the exhibit “Now You’re Cooking! The History of Dining at Lawrenceville.” Nearly 50 items were on display, including 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 service today and highlights Giberson’s – and the School’s – sustainability goals. To give diners a sense of Gilded Age tastes, Giberson prepared a traditional menu for students and parents.

Potage de la Tortue

Yes, 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 provided 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 popularity, however, and students and their visiting parents were served the real thing.

Filets du Saumon, Buerre Maitre d’Hotel

Salmon 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 particularly 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 Roti

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

Pommes Parisienne

Small balls of potato are made using a vegetable scoop similar to a melon baller and are pan fried in clarified butter. 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 Verts

This 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 traditionally 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 Punch

Punch in early America was very different from the sugary concoctions of today. The beverage from which modern 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 proprietary 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.

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Sports Roundup By Nicole uliasz

Winter Season


Boys’ Basketball Record: 18-6 Coach: Ron Kane ’83 Captains: S am Burst-Smith ’13 Lewis Hayes ’13

Girls’ Basketball Record: 13-5 Coach: Len Miller Captains: J ulia Bretz ’13 Cari Jenkins ’13

Boys’ Fencing Record: 7-3 Coach: Rich Beischer Captains: Brandon Baek ’13

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

Girls’ Fencing N.J.I.S.A.A. Champions Record: 6-3 Coach: Rich Beischer Captains: Tara Fish ’15

Celeste Matsui ’14 Naina Sahrawat ’14


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Boys’ Ice Hockey Record: 9-13-2 Coach: Etienne Bilodeau Captain: Robert Cerepak ’13

Girls’ Ice Hockey M.A.P.L. Champions Record: 9-11 Coach: Nicole Uliasz Captains: E mily 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

For the most current athletic news visit sp r i n g 2 0 1 3 11

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’ Squash M.A.P.L. Champions Record: 5-6 Coach: Rob Krizek Captain: Augie Jones ’13

Girls’ Squash M.A.P.L. Champions Record: 4-3 Coach: Narelle Krizek Captain: Jenny Scherl ’13

Boys’ Swimming Record: 5-5 Coach: Jim Jordan Captains: Eben Blake ’13

Patxi Elizalde ’13


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girls’ Swimming Record: 5-4 Coach: Brent Ferguson Captains: Kat Gardner ’13

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

boys’ Wrestling Record: 8-6 Coach: John Clore Captains: Matt Apuzzi ’14

Tlaloc Ayala ’13 Alex McLaughlin ’13

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On the Arts

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

Island Girl

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.

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Faculty’s Fine Art 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.


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9 Cover to Cover


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



ccording to Eric Rutkow ’98, to understand the history of America you must first understand America’s connection to trees. Trees first encouraged England

to take an interest in the place. America had

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

what seemed to be a limitless supply of oldgrowth 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

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.”

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How to Do Everything (Part 5)

How to Jump Out of an Airplane

(and Survive) 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.

Prepare a Graceful Exit Jumping 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 complicated. Most jump aircraft have their doors on the left side. Getting your chest into the relative wind requires an aggressive launch, leading with your left leg,


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

Fly Instead of Fall Although 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. Typical 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 necessary 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 freefall, you can go in any direction but up.

You do not want to open too close to one another. Modern parachutes don’t utilize ripcords; the opening is initiated by a small pilot chute stowed in a pocket on the bottom of the backpack. You release the pilot chute by pulling it out and tossing it into the wind-stream. The wind catches the pilot 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.

Illustration by Adam Howling

Stick the Landing

Keep Safe Skydivers wear two parachutes for a reason; 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 either their chest or wrist to keep track of altitude, and/or a device worn in the helmet called a ditter that can be adjusted 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 Up Opening altitude is typically between 2,000 and 4,000 feet, with less-experienced 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 formation, you must be aware of the other skydivers in the area – where they are and what they are doing – before you open.

Free-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 control lines tilts the front of the canopy up, flaring it, further reducing both forward and downward speed. When done properly, the result can be a standing or singlestep landing as the canopy comes to a dead stop a few inches above the ground.

George White ’53 belongs to two skydiving 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, and your pearls of wisdom may appear in a future issue.

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Take This Job & Love It


he 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 obscure. 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 economically manageable, does dramatically limit walk-in traffic. But that’s OK. These days J.B. Prince does most of its business online ( and the everconstant 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 Lawrenceville and Yale alumni magazines,”


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

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 newspaper. 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 interested – 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 offer 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

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 anywhere. 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 middle 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.”

Photograph by Michael Branscom

bad news to his wife. The sale was not going 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 catalogue, however, helped change his thinking. “After that first year, it became apparent that we had a tiger by the tail,” he says.

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Ask the Archivist By Jacqueline Haun

Music Men The

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.


usic – sung and instrumental, 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 student 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 “Lawrenceville songs” had been written, and in 1896, School Music Director Francis P. “Doggie” Trench compiled 40 of them to create a songbook, Songs of Lawrenceville. In addition to Trench, who composed several of the songs


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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.

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” Douglas, 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 manufacturing plant before leaving the business world behind to become a professional organist and music instructor in his 50s. Late in life, Douglas combined his engineering 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 musical shows written by then Religion Department Chair Erdman Harris, debuted. With plots and songs focusing on familiar situations and events at Lawrenceville, Harris’s annual original musicals remained a favorite Lawrenceville fixture until 1944, when Harris left Lawrenceville to become the Headmaster of Shady Side Academy in Pittsburgh. Perhaps the most lasting musical legacy of Harris was a song, first debuted

in 1943, that remained for many years synonymous with the Lawrenceville prom. When the then three-day celebratory weekend drew to a close, it was the tradition for boys to sing for their female guests at Sunday Coffee Hour, particularly 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 Lawrence 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 continue to write musical numbers until the final original spring show in 1954. Although the composition of original 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, including “On Memorial Steps” and “A Lower Room in Upper.” By the early 1980s, the shared culture 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 Lawrenceville songs has slowly but surely faded. Today the only traditional Lawrentian 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 rediscovered 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 faculty, 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.

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Dig in! b y

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a ll e g r a

Great chefs don’t always command 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 themselves in unique and memorable ways.

Rayme Rossello ’88


Moveable Feast In the mood for delicious, satisfying Mexican fare? Then you want Tina. Tina isn’t a who, it’s a what. It’s an eye-catching, electric pink food truck trolling the streets of Boulder, CO.

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 Comida (Spanish for “food”). The owner/founder of Comida – the “who” to Tina’s “what” – is Rayme Rossello, a restaurateur who prides herself on


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taking risks and broadening her culinary horizons. Thirteen years ago, partnered with Pam Proto, Rossello 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 culinary 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 little 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 program 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 desserts. 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 family came from Barcelona and then moved to Puerto Rico. I always had that Latin influence in my life. So this was a good fit for me.” Rossello’s dream was to start a brick-and-mortar establishment, but she had to postpone those plans. Tina was all she could afford. So Rossello stretched herself once again and began to navigate the steep learning curve of the food truck business.

anywhere. So Rossello eked out a living as a rogue restaurateur, 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 Rossello is the reason. She relentlessly 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 Rossello got her license. Now that Comida is aboveboard, Rossello loves her mo-

bile business. “It allows me to be creative,” she says. Actually, 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, Rossello found a primo parking

spot, took to the stage, and performed a song that extolled the delightful virtues of pairing wine with tacos. She apparently made a persuasive argument; she sold over 1,000 of them in the next 45 minutes. In two short years, Comida has become a Colorado institution and, for restaurant patrons who’d rather hail a waiter 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.”

Photograph by Christina Kiffney

When Comida first got rolling 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. Culinary 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 government was openly hostile to the food truck industry. For the first year of Comida’s life, food trucks weren’t allowed

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Katy Tull ’04


School Gourmet 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.

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


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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 herself as an educator, Tull was building a career for herself in the kitchens of high-end New Orleans restaurants, such as The Bombay Club, Restaurant August, and Dante’s Kitchen. While at Dante’s, however, Tull took part in an Iron Chef-style competition. 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, helping 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 energized by the kids’ enthusiasm and when a paying, full-time Edible Schoolyard job was offered, she leapt at it. “We use our kitchen classes 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 informed 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-graders 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 invested 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 necessitates 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,

The smaller children sometimes don’t get a job they like – or they cry for a non-specific reason. They’re sensitive little people. Children have complex 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 intellectually, emotionally, ethically, and morally. And it’s really fun.”

Photograph by Jackson Hill

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.

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Eve Mersfelder ’03


Last Course Eve Mersfelder can pinpoint when she discovered her love of cooking; it was the moment after she got a kitchen to call her own.

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 culinary 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


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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 dinner 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 Mersfelder 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 different.” Sometimes she’d find herself with a double shift, coming 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 appetizers 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 sandwiches, and, basically, serving 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 client, going to his house several nights a week to prepare his dinner. This led to her starting a business, Rose Street Kitchen, a small catering company that would prepare food in people’s homes. She catered events such as weddings, parties, and Passover Seders – as well as dinners-forone for those with strict diets or severe food allergies. This arrangement, forcing Mersfelder to work in unfamiliar kitchens, did prove challenging 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 situation 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 Mersfelder 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

Photograph by Michael Branscom

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 Mersfelder had her epiphany: cooking 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 experienced all the iterations within the culinary world, but I’m even happier to come back to my true love, which is cooking for friends and family.”

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Moroccan Spoon Beef \

– eve Mersfelder '03

serves 8

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

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

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

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

flour for dredging

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

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

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

(Moroccan spice blend)

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

¼ cup cumin seeds, toasted and ground

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

¾ teaspoon saffron, crushed

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

1½ teaspoons ground cinnamon

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

1 tablespoon turmeric

of a fork.

1 teaspoon ground ginger

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

1 tablespoon ground black pepper

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

½ cup paprika

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

Yield - Approximately 1 cup

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.


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Chocolate Yorbet \ – Katy Tull '04

This recipe was bred from a desire for the tangiest frozen yogurt possible. I’m INGREDIENTS

a huge fan of the Original Pinkberry, but this takes the cake. Though techni-

1 cup water

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

1¼ cup plain Greek yogurt

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

1 cup sugar ¾ cup unsweetened cocoa powder


6 ounces bittersweet or semisweet chocolate, chopped

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

1 splash of vanilla extract

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

1 liberal sprinkle of salt

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

Yield - Approximately 1 quart

cream maker according to the manufacturer’s instructions.

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

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

Notes: I use full fat, unsweetened Greek yogurt for both its tang and richness. 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.

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Comida Pork \Carnitas (for Tacos)

– rayme rossello '88

This recipe came out of a desire to build off the traditional Tacos al pastor idea; INGREDIENTS

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

5 lbs. pork shoulder or butt

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

5 guajillo chili (dried whole peppers)

experimented with Mexi Coke and a couple of cans of traditional Mexican beer,

3 pasilla negro chili (dried whole peppers)

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

3 dried ancho chili (dried whole peppers) Note: Soak all chili peppers overnight in water. Cover and refrigerate to tenderize.

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

1 12 oz. can of pineapple juice 1 can Stella Artois

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

¼ cup brown sugar

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

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

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

1 tablespoon Mexican oregano

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

1 tablespoon minced garlic 1 tablespoon cumin 1 white onion, quartered

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

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.


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Director of Dining Services Gary Giberson H'11 P'10, whips up an alumna's masterpeice. Now it's your turn.

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


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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.

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


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William Adams Delano, the architect behind many School landmarks, sure loved gargoyles. This happy turtle, for instance, greets visitors at The Main Gate.

The view through “Low Rider II,� a piece of outdoor sculpture adjacent to Bunn Library. sp r i n g




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of English Master and Baseball Coach Champ Atlee ’62 H’79 P’92.

A delightful merger of art and athletics, this oddly autographed baseball resides in the classroom

Happy Hugh to be Stuck with

Being a rock star is not just about the Billboard 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 Leopold 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 audience 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 Poland 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 unusual, 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


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Huey Lewis returns to the School that helped raise him.

scene for a little kid. So he convinced me that maybe I should go East to a prep school. He showed me the Lawrenceville admissions 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

“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." 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

Huey Lewis '67 and longtime pal Rolf Reinalda '67

’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 accepted into Cornell’s engineering program and was ready to go when he had a heart-toheart conversation with his father. “My dad sat me down and said, ‘As far as I’m concerned 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 Europe.’” 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 belongings and a harmonica that he had taught himself to play in his Fifth Form year, Lewis traveled the continent and sustained himself by playing music and passing the hat. In so doing, Lewis began to come to a hazy conclusion. “Maybe,” he thought, “this


During his visit, Huey Lewis sat down for a David Frost-style Q&A with Lawrenceville Board of Trustees President Seth Waugh

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 calling. “Let’s just say,” Lewis said to the Lawrenceville students, “that my classes interfered 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 ourselves 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

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, answering questions; posing for photographs; and signing albums, posters, and sunglasses. “As I think back to what Lawrenceville has meant to me, one thing is certain: 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 Jobsstyle bell-ringing advice for you guys. So

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

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 successful. Spiritually successful, financially successful, successful in every way. “Even if that something is playing the harmonica.”

’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. 44

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

9 Board Bits


he 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 director, 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 technology 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: personnel 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 assessment was that the School should strive to be a “leading follower” in the integration of technology 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 moving invocation, Board President Seth Waugh ’76 and Duffy spoke on the state of the School, committee meetings were reported upon by each committee chair, and the budget framework was passed by unanimous vote.

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

sp r i n g





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

 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


80 t h e l a w r e n t i a n

the crowd, named Rogues of Lynn, featured the musical stylings of Beau Carter ’61.





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

the fall of 1983,” Sapnar writes. “We were cutting edge, but still had to stay up all night.”

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 Master 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

5. David Ballard ’74 and Michael duPont ’74 pointed out in separate 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 include Stewart Dansby, Bill Birchfield, Harvey Kirk and, at the front of the line, duPont, who was able to identify his ripped biceps.

gents: fellow 1964 grads Chuck Ford and Smoky Swenson. “The most likely location,” Belden writes, “is the Lavino Field House,

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

where our dateless Saturday nights were occasionally relieved

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

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

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

(War very bad!).”

other chair is Steve Field ’74. Replies for several other photos also came in by press time, so look

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

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.

Lawrentian THE

usps no. 306-700 the Lawrenceville School Lawrenceville, 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 with his or her new address. Thank you!

The Lawrentian - Spring 2013  
The Lawrentian - Spring 2013