Supplement Safety Changing the Face of School ... - Curry College

Supplement Safety Changing the Face of School ... - Curry College

Supplement Safety Changing the Face of School ... - Curry College


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CURRYMAGAZINE Spring 2013david littlefield ‘91New England’s mostfamous “Sausage Guy”page 16brad Williams ‘71Supplement Safetypage 10Joseph hines (Mba) ’10 and Marcia richards (Ce) ’98Changing the Face of School Cafeteriaspage 20

PresidentKenneth K. Quigley, Jr.Members of the Curry CollegeBoard of TrusteesChairmanANTHONY M. CAMPO, ESQ. ’79Vice ChairmanDR. MELVIN B. DRAPKIN, Hon. ’09TreasurerDR. JAMES M. SULLIVAN, Hon. ’05ClerkJOHN W. KEITHBoard MembersDR. SALVATORE A. BALSAMO, Hon. ’97DAVID K. HEMENWAY ’81VINCENT J. LOMBARDOJohn T. Mahoney, III, Esq. P’03DR. JOYCE A. MURPHY, Hon. ’99ROBERT M. PLATT ’67, P’00JOSEPH P. PLUNKETT, IIIMITCHELL I. QUAIN, P’01KENNETH K. QUIGLEY, JR.CURTIS RODMAN ’80DR. JOHN J. SANTILLI ’71, Hon. ’02KATHRYN M. SARDELLA ’67, M.Ed. ’81

CONTENTSCurry Magazine is a publicationfor alumni, parents andfriends of Curry College.Editor in ChiefFran JacksonManaging EditorNoah LeavittClass Notes EditorsAnn Marie GillAlyssa SamuelsContributing WritersAdam CoulterJerry GibbsKen GolnerFran JacksonNoah LeavittGraphic DesignersChristina CaulfieldRosemarie ValentinoPhotographersSara Beugen/Shoot My EventsRon Bouley PhotographyConnor GleasonLisa HelfertAmelia Kunhardt/The Patriot LedgerPat O’Connor PhotographyCarey Shuman/Winthrop Sun Transcript5 on CampusCurry Launches VideoGame Concentrationsand Semester in LA8 faculty focusDr. Shavindrie Cooray25 Colonels Corner26 Class notesFeatures10 supplement safetyFDA Offi cerBrad Williams ’7116 serving up success“Sausage Guy”David Littlefield ’91Please send editorialcorrespondence to:Curry CollegeInstitutional Advancement1071 Blue Hill AvenueMilton, MA 02186Phone: (617) 333-2121Email: alumni@curry.eduCover story:20 Changing MenusSchool Kitchens and theFight Against ObesitySPRING 2013 CURRY COLLEGE MAGAZINE | 1

From the Desk of President QuigleyCurry College has been serving up success for our students and our community since 1879. We have a long history of engagingbright, motivated students in individual and innovative ways, and inspiring them to achieve great things in the classroom, on theplaying fields, in the workplace, and in their local communities.It is our unique blend of engaged faculty and staff partnering with academically ambitious students that forms our caring andcommitted community. A rich portfolio of academic programs, co-curricular opportunities, and extra-curricular offerings providethe ingredients necessary for our students to create their own personal recipe for success.This edition of Curry Magazine features alumni who have done just that. David “The Sausage Guy” Littlefield ’91, CraigNeubecker ’90, and Joseph Hines (MBA) ’10 literally served their way up to leadership roles in the culinary field. MarciaRichards (CE) ’98 is working in her community to implement healthy eating guidelines in the public schools. And Brad Williams’71 endeavors to ensure that dietary supplements are safe through his work at the Food and Drug Administration (FDA).Since a dash of technology and social media seems sprinkled into every business meal these days, we share with you some of theefforts of Management Professor Shavindrie “Shavi” Cooray and the staff in our Center for Career Development that emphasizeto our students that social media is not just fun and games, but an important part of social business.As our College moves forward, a key ingredient of our recipe for success is philanthropy. And the most important ingredient isyou. It is through the efforts of individuals, like you, whose desire to support our College, its students and alumni by engaging inour initiatives, that we will continue to succeed.The need for unrestricted giving to the Annual Fund, in order to grow our endowment to fund critical scholarship aid, has neverbeen greater. It’s not too late to contribute to this year’s Annual Fund campaign, which concludes on May 31. I hope you willconsider a gift at whatever level is most comfortable for you. We’re striving to achieve a record year with increased participationrates. We are grateful to alumni, parents, and friends who choose to support our Institution and our students. Thank you.May you and yours also enjoy a happy and healthy spring full of success.Sincerely,Kenneth K. Quigley, Jr.2 | CURRY COLLEGE MAGAZINE SPRING 2013

FLASHBACKCurry College students and faculty“Talk the Vote”The night before millions of Americans cast ballots in the 2012 Presidential election,WBZ transformed the Curry College Student Center Gymnasium into a mobileradio station. The campus hosted the eighth and final edition of WBZ’s and AARP’s“Talk the Vote.”Nightside host Dan rea{ }To read more, or to watchthe entire debate, head online to:curry.edu/talk-the-vote“Nightside” host Dan Rea moderated the informative, and often fiery, discussionbetween former Congressman and Deputy Chairman of the MassachusettsRepublican Party Peter Blute, Newton’s Democratic Mayor Setti Warren, and CurryCollege’s own Kathleen O’Donnell, Senior Lecturer in Politics and History, andWilliam Nancarrow, Associate Professor in Politics and History and the Interim Deanof Faculty. The panel discussion focused on the issues and ideas that have dominatedthe headlines for the past year: the economy, the budget, energy, and foreign policy.The live broadcast began after a warm on-air welcome from President Kenneth K.Quigley, Jr. Rea then fielded phone calls from as far away as Chicago and Pittsburgh.Inside the gymnasium, members of the Curry College community also made theirvoices heard. Several students posed questions to the panelists—prompting somepassionate exchanges.“NIGHTSIDE” HOSTDAN REA MODERATEDTHE INFORMATIVE, ANDOFTEN FIERY, DISCUSSION…l to r: Peter Blute, Setti Warren, Kathleen O’Donnell, and William nancarrow express their differing opinions during WBZ’s “talk the Vote” broadcast at Curry College.SPRING 2013 CURRY COLLEGE MAGAZINE | 3

Marking MilestonesImplementing Values, Voices, VisionAn update on Curry College’sStrategic Plan 2012-2017Elizabeth StrasserHonored for40 years of Serviceat Curry CollegeL to R: Allison O’Connor, Michael Fleming ’13, Nick Colicchio ’14Elizabeth Strasser, Professor ofFine and Applied Arts, was recentlyhonored for 40 years of teaching atCurry College. In addition to leadingclasses on design, drawing, painting,and ceramics, Strasser’s own worksare displayed in collections around theworld.The College celebrated an important milestone in its strategic planning processon January 23, 2013 in the Keith Auditorium. During two open sessions, anoptimistic President Quigley provided an overview of the important work Curryplans to accomplish during the life of its Strategic Plan.“I am profoundly grateful, as we all should be, to the members of our CollegeCommunity who have served on the Strategic Planning Work Teams and to theadditional students, faculty, and staff who participated in this planning process byjoining in a focus group, completing a survey, and freely sharing their ideas andexpertise,” said President Quigley.“My gratitude to each volunteer for their continuing commitment to making CurryCollege a great institution to learn, live, teach, and work.”Kenneth K. Quigley, Jr. and Elizabeth Strasserat Celebrate CurryWork teams met throughout the fall semester 2012 to develop a range ofundertakings designed to support the realization of the four strategic directionsestablished as institutional priorities during the first phase of strategic planning.These undertakings were published and presented during the January 23 sessions.As the College continues to advance Values, Voices, Vision, the strategic undertakingsare being prioritized and new teams comprised of faculty, staff, students and alumniare being formed to work on their tactical implementation.“Are You OnYour Way”“Arcadia”4 | CURRY COLLEGE MAGAZINE SPRING 2013

on campusCurry College launches newvideo game concentrationsIn the fall of 2012, the College launchedtwo new concentrations: Video GameStudies for Communications majorsand Game Programming Studies for ITmajors.The Video Game Studies concentrationwill provide students with insight intothe cultural phenomenon of gaming,its historical underpinnings, and theeconomic and business aspects of themulti-billion dollar industry. Studentswill also explore scripting, storydevelopment, sound techniques andediting used in video gaming and othermedia industries.Students in the Game ProgrammingStudies concentration will learn what ittakes to build a game from scratch. Theircurriculum will consist of JavaScriptProgramming, Game Creation andComputer Animation.“The Communication department isexcited to be offering students theopportunity to study and engagein this burgeoning industry inMassachusetts,” said Professor JerryGibbs, co-chair of the Communicationdepartment. “We’re combining a strongliberal arts foundation with cuttingedge theory and analysis courses in aconcentration unlike any other in thecountry.”The Digital/Video Gaming industry isexpansive, also making it appealing tostudents with interests in marketingand public relations. Each year, theindustry accounts for more than $52billion in economic impact worldwide.And according to a report by Mass DIGI,nearly 70% of American households playgames on everything from consoles tolaptops to smart phones and mobiledevices.In Massachusetts alone, the DigitalGame Industry represents as much as$2 billion in gross annual sales within thestate’s growing creative economy. Morethan 75 digital games companies attractand employ directly and indirectly,more than 4,000 people representingone of the larger digital games clustersin the nation. And each spring Bostonhosts PAX East, a digital gamingconference that attracts nearly 70,000professionals from around the world toMassachusetts.While many know video gaming throughhome gaming devices like Xbox orPlayStation, there are numerous rolesfor gaming in medical, educational andcorporate entities too. Researchershave effectively used gaming programsto help students learn challengingconcepts in a more engaging way orto help train doctors to use high techsurgical devices.On Wednesday, March 20 Curry College hosted From PAX East to Curry College: What’s Next for Video Gaming,a panel discussion about the various issues affecting the growing industry. Panelists including Hal Halpin ’91discussed a variety of issues, ranging from violence in video games to the politics of women in gaming.Mr. Hal HalpinPresident of the EntertainmentConsumers AssociationMs. Jen MacLeanVideo Gaming IndustryExecutive{ To read more about this event head online to curry.edu }Dr. Rob MacDougallProfessor of CommunicationCurry CollegeMs. Amy KaufmanArtist at the Tap LabSPRING 2013 CURRY COLLEGE MAGAZINE | 5

ON CAMPUSSemester in LA ProgramPremiers at Alumni ReceptionThis summer, the first group of CurryCollege Communication students willhave the chance to spend months, livingand working in Los Angeles—whileeve light honthaner and Communication building important career connections.Department Chair Jerry gibbsDuring a recent alumni reception in LA,Communication Department Chair Jerry Gibbs announced that Eve Light Honthanerwill serve as the first coordinator of the Semester in LA internship program. Honthanerhas decades of experience in the entertainment industry, and is the author of industrybestseller The Complete Film Production Handbook. Honthaner also authored HollywoodDrive: What it Takes to Break in, Hang in & Make it in the Entertainment Industry. InLA, she’ll be helping ambitious Curry students hoping to do just that. Honthaner willbe helping to secure internships for students, running seminars for them, and hostingdinners with those working in the entertainment industry.The reception also gave alumni, parents, and friends the chance to mingle at thehistoric Roosevelt Hotel in Hollywood. Guests were able to chat with Communicationfaculty and students who were there as a part of their academic curriculum.Curry graduates namedyoungPr Pros toWatChPublic Relations bloggerArik Hanson singled outfour recent Curry Collegegraduates in his list of 24“young PR pros to watch.”kathryn bisson ’12Assistant Account ManagerThe HYPE! Agencyerika kuzmicz ’12Assistant Account ExecutiveSchwartz MSL BostonMike griffin ’12Assistant Account ExecutiveMarch Communicationssofia kathryn Coon ’11Account AssociateSchwartz MSL BostonFrom left, Curry alumni working in los Angeles: Joe Morabito ‘06, Andrew graziano ‘07, Kimber hamill ‘10, Charlietupper ‘11, Alex lundie ‘12 and Will garten ‘106 | CURRY COLLEGE MAGAZINE SPRING 2013

CENTER FORCAREERDEVELOPMENT“it’s important to know what’s out thereand being said [about you],”– Eric StollerON CAMPUSNew Name.New Vision.What’s in a name?Quite a bit for Curry College’s Centerfor Career Development, formerlyknown as the Career Services Office.The new name represents the Center’sgoal to “foster a positive careerdevelopment experience for studentsfrom their first day at Curry Collegethrough graduation and beyond.”The Center for Career Developmentassists both students and alumni,helping them define their interests,strengths, and goals, and developtheir career paths.Assistant Director liz Deren of the Center forCareer Development works with a student.{ }Visit the Center forCareer Developmentcurry.edu/careerdevelopmentJob hunting in the social Media ageSeniors at Curry College have onebizarre phrase ringing in their heads:“Toy boat, toy boat, toy boat.”Try to say it quickly and the words jumbletogether into an incoherent mess. But, ifyou slow down and enunciate the wordseasily roll off your tongue.It might be tough to connect that phraseto the upcoming job search for graduatingseniors—unless you’re Eric Stoller.The blogger for “Inside Higher Ed” isan expert on social media. He spoketo students during the annual SeniorConference hosted by the Center forCareer Development about the importanceof protecting their digital identities.Stoller’s message was simple: slow downand think when using Facebook, Twitter,or Instagram—just like you would whensaying “toy boat, toy boat, toy boat”—and you’ll likely produce coherent andinformative posts, rather than potentiallydamaging or embarrassing ones.“Once you post something, it’s out there[and] you have no idea what’s going tohappen,” Stoller told the crowd gatheredin Keith Auditorium. “Before you post,think, ‘am I angry?’ Am I going to saysomething in the heat of the moment thatI’m going to regret? There’s no such thingas privacy on the internet.”And those are important considerationsfor job-seekers today. As Stoller pointedout, potential employers are no longer justlooking at your resume; they’re checkingyour Facebook page, your Twitter feed,and “Googling” your name.“It’s important to know what’s out thereand being said [about you],” Stoller said.To combat that he recommended thatstudents take control over their ownpersonal brand. That means developingprofessional profiles on LinkedIn orGoogle+, so that employers will findpositive results when they search for yourname.Stoller also urged students to embrace thepower of social media—beyond postingpictures, or sharing their dinner plans.“Twitter is the most powerful tool inyour social media arsenal,” Stoller said.“Engage with folks. Converse withpeople. Are people engaging with you?”But, even while extolling the virtues ofvarious social media, Stoller kept thingsin perspective with a fitting analogy.“[Social media] is kind of like a SwissArmy knife,” he said. “It can do all sortsof things. It can be good, bad, cut you.It’s versatile.”SPRING 2013 CURRY COLLEGE MAGAZINE | | 7

dr. shavindrie Coorayassistant ProfessorManagementtechnology is universally embedded into our world, but the relationships between human beings and technology tools canoften be difficult to fully grasp and even harder to benefit from.Dr. Shavindrie (“Shavi”) Cooray, Assistant Professor of Management specializing in Management information Systems (MiS),examines those relationships with her students by embracing technology and by looking at the bigger picture – something she hasdone extensively in her Ph.D. research and as a former analyst in the corporate world.“”technologies always change.What’s in right now may beobsolete in the future. What’simportant is to have the systemsthinking ability, the strategicthinking ability, to look at all thedifferent technologies that areout there and pick the right onefor your business and your needs.”– dr. shavindrie Cooray“My background is in systems thinking, and the skills it teaches issomething that i think students should have when they leave CurryCollege,” says Cooray. “it’s the ability to see a situation as a whole.technologies always change. What’s in right now may be obsolete inthe future. What’s important is to have the systems thinking ability, thestrategic thinking ability, to look at all the different technologies that areout there and pick the right one for your business and your needs.”Dr. Cooray’s present research in participatory design is all about bridgingthe gap in understanding between non-technical end users and technicaldevelopers using soft systems thinking methods.“Often they are experts in their own domains but know very little in eachother’s, which results in a gap in understanding,” explains Cooray. “thebusiness manager is often too willing to outsource all of the technologyissues in a project to the it specialist, who builds the system he thinksthe business manager wants. the reality is that in many cases there is abig incompatibility.“Most people would go at it from a technological perspective. But it’smuch more than just hardware and software. Data, the people, theprocedures, they all come together to form that whole of the big picture…information systems, which is the big picture.“i use soft systems thinking to enable the business manager to develop8 | CURRY COLLEGE MAGAZINE SPRING 2013

faculty focusa series of steps that allows him to createand initiate a tech specification. It’s away for the business manager to expressneeds in a more technical format. Thenthe tech developer takes over to createa more informed technical specification.”Dr. Cooray’s teaching style is to conducther classes more “like a business meetingthan a class.” She incorporates opensource software, peer-produced contentand Wikis, and has her students send outweekly tweets linking to articles relatedto MIS with classroom hashtags. This useof Twitter hashtags allows the class tosearch for and find all in one place eachothers’ tweets and links, which providea window into what people are findinginteresting around the topics discussedin class.“My classes are very interactive. I wanteveryone to come together, ask questionsand discuss ideas.”When she joined the Curry faculty in Fall2012, Dr. Cooray helped to incorporatesocial media into the managementcurriculum. While the phrase ‘socialmedia’ may conjure up images of youngpeople posting about their incrediblytasty lunch or other personal activities,social media technologies have realworldpracticalities, and when teachingmanagement students, Dr. Coorayuniquely illuminates them.“Today, if you’re going to get intobusiness, you really need to understandsocial media; how to leverage it to growyour business, how to use it for marketingand market research for example. So,when they leave my class they know it’snot just social media, but social business.That’s the reality.”Dr. Cooray gives her students a balanceddiscussion about all of the technologiesand their different benefits so that theycan make up their own minds as to whichwill serve them best in their individualcareer fields/businesses.“In class we talk about using technologyto launch and grow a business, usingsocial media to have more cost-effectivetactics, as well as cloud computing andhow you can use technological trendssuch as open source software to reducecosts so that others can benefit.”Why did Dr. Cooray leave the corporateworld for the world of academia,ultimately landing at Curry College?“I feel like I’m making a difference and Ireally wanted to make a difference,” shesays. “That’s something that means a lotto me.“I definitely like the fact that I can getto know my students at Curry on anindividual level. I’m able to engagestudents in a way that I couldn’t do withbigger classroom sizes. I feel like I knowthe students, I have the time to invest ineach and every one.“And if I help give them the ability to seethe big picture, that’s going to make thatdifference in the end.” uBy Adam Coulter““Today, if you’re going to get into business, you really need to understand social media; how toleverage it to grow your business, how to use it for marketing and market research for example. So,when they leave my class they know it’s not just social media, but social business. That’s the reality.””– Dr. Shavindrie CooraySPRING 2013 CURRY COLLEGE MAGAZINE | | 9

SUPPLEMENTSAFETYFDA employee Brad Williams ’71battles to keep tabs on thismulti-billion dollar industryBY NOAH LEAVITT10 | CURRY COLLEGE MAGAZINE SPRING 2013

You’ve seen them in your supermarket or drug store.Row upon row of vitamins, minerals, and herbs promisingdramatic results—weight loss, smoother skin, or a strongerimmune system.These are just some of the items making up the multibilliondollar dietary supplement industry. And, there’sa good chance you’re one of the millions of Americanstaking some type of supplement.But, how do you know that what you’re ingesting is safe?How do you know that your Iron supplement contains justIron? How do you know that vitamin promising to boostyour immune system will actually protect you during fluseason?One of the people tasked with answering those questionsis Brad Williams ’71. The Chemistry alumnus has beenworking for the Food and Drug Administration (FDA) invarious roles since 1975. And for the last decade, he hasbeen working as a Consumer Safety Officer—keeping aclose eye on dietary supplement manufacturers in theUnited States and abroad.It’s a job rooted in lab work—analytical chemistry to beexact—but with implications that affect many of us.Williams’ journey to this important role at the FDA tooksome time—and in his opinion—a little bit of luck.After graduating from Avon Old Farms School inConnecticut, Williams started his college career atWashington University in Saint Louis, before transferringto Boston University in 1967. At the time, he was takingnight classes at BU, but wanted a full-time option.at the time] very, very well,” Williams says. “WhenI started, I planned to major in biology, but then Istarted working with Dr. Carleton, and he started mentoringme and persuaded me to major in chemistry.”Williams built a strong academic and personal bond withDr. Carleton. Over the years, Williams and his wife Patriciabecame close friends with Dr. Carleton and his wife Lulu.“He was a great teacher, really good with people. Hewould trust people and work with them very well. I’m veryhonored to have known him,” Williams says.After graduating in 1971, Williams worked in labs aroundBoston, before landing a job with the Department ofVeterans Affairs in Rhode Island. That job was funded bya research grant, and when it expired in 1975, Williamsapplied for— and was offered—his first job with the FDA.Williams did not always envision becoming a ConsumerSafety Officer. After all, his background was as a chemist—working in the lab. But, that science background makesWilliams a perfect fit for his current position. He acts as aninvestigator in the FDA’s Center for Food Safety and AppliedNutrition in College Park, Maryland. More specifically,Williams works in the Division of Dietary Supplements,which falls under the umbrella of the Office of Nutritionand Labeling. It’s an office of 70 people overseeinghundreds of field investigators across the United States.Williams’ work on dietary supplements began in 2003—nine years after Congress first gave the FDA new authorityon dietary supplement manufacturers. At the time, theFDA was in the midst of developing a new rule thatwould track exactly how supplement manufacturersmade their products. That regulation, finalized in 2007,requires companies to follow current Good ManufacturingPractices (GMP).“Curry stood out,” Williams says. “The headmaster at myprep school had sent several people to Curry and thoughtvery well of the school.”At Curry, Williams learned the skills thatwould shape his professional career:chemistry and biology.“I got to know Dr. Ralph Carleton[Head of the Chemistry departmentSPRING 2013 CURRY COLLEGE MAGAZINE | 11

It gave the FDA a new tool to affect change on a growingindustry. Williams and his team have to fill in those gapsand make sure that the products on store shelves meetminimal qualitystandards.“There’s a perception that dietarysupplements are completelyunregulated. But it really isn’treflective of the truth. FDA hasalways had the authority to takeaction when something is hurtingpeople,” Williams says, whilealso acknowledging the difficultchallenge he faces. “If you wantto market a drug you have to putin a new drug application withevidence that your product issafe and effective for its intendedpurpose. Whereas dietarysupplements are regulated as acategory of food and don’t haveto prove to the FDA that they aresafe and effective before beingmarketed.”In other words, dietarysupplement manufacturers face alower burden to prove the safetyof their products, comparedto drug companies. Similarly,a dietary supplement cannotpromise to act like a drug bytreating, curing, or mitigating amedical condition. But, supplementmakers can make so-calledstructure function claims; forexample, “calcium builds strongbones.”“A consumer looks at the bottle of tablets and he or she maynot understand that subtle difference,” Williams explains.“If they pick up Vitamin D tablets is it really Vitamin D?There’s really no way to ensure that unless there are somemanufacturing standards.”“There’s a perceptionthat dietary supplementsare completelyunregulated.But it really isn’treflective of the truth.”- Brad Williams ’71It’s a scientific version of the old cliché, “don’t judge a bookby its cover.” Just because a dietary supplement is on storeshelves doesn’t mean it’s necessarily safe, or even that theingredients are accurate. You can only do that by taking aclose look at the way a productis made, and documenting everystep a company takes along theway.“One of the rules we have isyou can’t test compliance intoa product at the end once it’smanufactured,” Williams says.“I mean, you can do testing andsay, yes it’s 100% of what it saysit is, but that doesn’t necessarilyensure that it will perform theway you want it to.”That’s why the 2007 dietarysupplement rule requires companiesto maintain writtenprocedures about their manufacturingprocess, follow thoseprocedures, and then documentthat those procedures are beingfollowed.Still, the system cannot alwaysprevent manufacturers fromspiking products with chemicalsthat could prove dangerousto consumers. FDA has foundalmost 400 supplements spikedwith Active PharmaceuticalIngredients since 2008. Firmshave recalled such products forcontaining ingredients like thebanned chemical sibutramine(known commercially asMeridia). The appetite suppressant had been linked toevents such as heart attacks and strokes in some patients.Sometimes manufacturers are deliberately trying to misleadconsumers. In other cases, Williams says companies maynot test the identity of their incoming ingredients, andinstead simply trust suppliers that they have been doingbusiness with for decades.12 | CURRY COLLEGE MAGAZINE SPRING 2013

It’s a difficult job for people like Brad Williams,and it will only get harder as the supplementindustry continues to grow. He estimates thatthere are 55,000 products on the market,produced by up to 2,000 manufacturers. And inthe 2012 fiscal year, FDA investigators were ableto inspect 341 of those companies. That includessome inspections of overseas factories—makingthe agency’s job even more difficult.“There are far more firms than we have peopleable to cover them,” Williams admits.However, stepped up efforts to enforce goodmanufacturing practices for dietary supplementshave made many in the industry take the ruleseriously, partially due to a number of criminalcases that have resulted in injunctions andseizures of products that don’t meet GMP.While criminal charges may be brought againstoffending firms, Williams says that is a last lineof defense to protect consumers.“The goal is to affect change rather than punishpeople,” Williams says.He believes that the dietary supplement rule willcontinue to do that—force companies to tightenup their operations, become compliant, andultimately create quality products for consumers.Of course, that is the goal for Williams, andeveryone at the FDA. And, it’s why he urgescollege students with an interest in science toconsider careers in food, drug, or supplementsafety.“I’ve found it to be personally rewarding work,”Williams says. “When you do something thatsolves a problem, especially when it deals withsituations with people possibly getting hurt, it’sincredibly satisfying.” uSupplementSafetyBytheNumbers2,000Manufacturers150 MillionAmericans Use SupplementsSource: Council for Responsible Nutrition$30 billionIn Yearly SalesSource: Nutrition Business JournalVitamins34%DietarySupplementSales byCategorySource: NutritionBusiness JournalSpecialty/Other19%Herb/Botanicals17%55,000Products on the MarketSports Nutrition12%Minerals8%Meal Replacements10%SPRING 2013 CURRY COLLEGE MAGAZINE | 13

In 1999, Craig Neubecker ’90opened Zebra’s Bistro and WineBar in Medfield, MA. Since thenit’s become one of the mostpopular, and best reviewedrestaurants in MetroWestBoston. Since 2003, Neubeckerhas also operated Perfect PearCatering. He lives in Wrenthamwith his wife Janet (whom hemet at Curry) and their twochildren, ages 13 and 16. CurryMagazine sat down withthe Management alum todiscuss his 20-plus yearcareer in the restaurantbusiness, and hisadvice to potentialentrepreneurs.RestaurateurTheCraig Neubecker ’90 shares his secretsto restaurant successCM: How did you get started in the restaurant industry?BY NOAH LEAVITTCN: “I worked at restaurants through high school and college. Out of CurryI went to go manage a restaurant on the South Shore in Norwell. From thereI wanted to learn more of the true management or business decisions behindrunning a restaurant. The manager that hired me suggested I go work for a chain.I didn’t want to work for a greasy chain so I chose Au Bon Pain. I worked withthem for about nine years in operations then marketing, and I was their newconcept development manager; developing new concept restaurants for them.It taught me a lot of systems—managerial and financial systems. They were sowell structured that they could have teenagers running restaurants. I wantedto be able to adapt to some of those systems that were really strong, that someindependent restaurants don’t have.”CM: Talk about opening Zebra’s Bistro and Wine Bar. Why has it been successful?CN: “Our base is really customers that don’t want to drive to Boston orProvidence for dinner. When we first opened, no one was in this upscale, casualniche in this area. When we first opened we had a customer tell us we weregoing to fail because we weren’t an Italian restaurant—that people only want toeat at Italian restaurants. The customer base has changed too. The Food Networkhas helped that a lot. People buy cook books now for leisurely reading ratherthan just for recipes. The food has definitely evolved. The food knowledge of thegeneral public is a lot further along than it used to be.”CM: How would you describe the food at Zebra’s Bistro and Wine Bar?CN: “New American. Our chef has personal relationships, [and is] close friendswith fishermen, and knows a lot of the local farmers. Some of them come rightto the back door. Where I live in Wrentham is surrounded by local farms, andwe have a lot of friends that run local farms so it was just natural to go pickthings up. Plus, we have a traditional kitchen garden at our house. We growthings that we get the best harvest and yield out of for the restaurant. So, inaddition to keeping bees there, we do tons of our herbs there and vegetables.The whole trend now is farm-to-table, but I think we were doing that alreadyby default because we live in a farm area, more so than because it was a termwe had heard.”CM: Do you feel pressure to have your restaurant jump those trends?CN: “I don’t think we jump on those trends. I see the media talking moreabout what the trends are. Food writers and television producers are lookingfor the next trend to talk about, so they find what places are doing and callit a trend. I think once people get accustomed to a better quality food, theycan’t go backwards. It’s evolving, growing, and getting better. And we have14 | CURRY COLLEGE MAGAZINE SPRING WINTER 2013 2013

more advanced cooking techniques and more access to foods from aroundthe world than ever before, and that continues to evolve. The restaurant worldchanges so fast. It’s like being on a treadmill. If you’re not running you getthrown off the back.”CM: Talk about your relationship with your Executive Chef Brendan Pelley.CN: “He’s a very impressive chef. His personality matches up well with mineand our managers, and together we make a good team that has a great vision.He’s worked at some fantastic restaurants. With Chef Brendan, I don’t touchthe menu. He has 100% complete control, which is really nice because I haveabsolute faith in him. Other chefs I worked with I would always try to givethem ideas or influence them. With him I can’t hold a candle to what he cando. He’s so far beyond me; I’m so blown away by his skill, his abilities, histalents, and professionalism.”CM: How did Curry College prepare you for your career in the restaurantindustry?CN: “I grew up in an area [Buffalo, NY] where if you [were] stepping outand doing something on your own everybody would be saying, ‘you can’t dothat, you’re gonna fail, you’re gonna fail.’ At Curry that wasn’t there—therewas much more optimism that you could do it. Another thing that helped agreat deal was that I worked on a business plan. I was actually trying to opena restaurant [a hot dog stand] with another student. [Management Professor]Ernest Silver was a fantastic mentor and worked with us helping us get thatdone, understand it, and trying to make it work as a reality. That was sort of theculture. Your professors were like mentors. It was a good, strong relationship.I don’t think much about business plans because we’ve been open so long, butthen that was a key factor because it forces you to think through and be honestwith yourself, and put numbers to paper and talk it through with your partner.It forces you to talk through every little issue that you may have an assumptionabout in the back of your head and you go through that the process until youcan truly see it with your eyes closed…you can smell it, you can taste it, youcan feel it. When you really have that down on paper you can start movingforward.”CM: What would be your advice to anyone else planning to open a restaurant?CN: “Restaurants look like they’re very easy to run, but just because you liketo eat out doesn’t mean you can open a restaurant. A lot of people that haveworked in the industry for a long time have been in just one job, and theythink they can open a restaurant. Work every job in the restaurant:wait tables for a year, be a bookkeeper for a year, cook for a year,be a bartender for a year, be a host for a year; every single jobyou can think of. Manage a restaurant for somebody else fora couple of years and then go for it.”“The restaurant world changesso fast. It’s like being on atreadmill. If you’re not runningyou get thrown- Craigoff...” Neubecker ’90Pâté de Campagne(Country Pork Terrine)By Zebra’s Bistro and Wine Bar ExecutiveChef Brendan PelleyIf you can make meatloaf, then you can makethis pâté (also known as a terrine). It’s a simplemixture of pork or bacon that may become astaple when you host parties. You can also find itas part of the expanded charcuterie and cheese barat Zebra’s Bistro and Wine Bar.3/4 C. Cognac3 tblsp. Butter1 C. Minced Spanish onion2 ½ lbs. Ground Pork8 Slices Bacon, Finely Chopped, 8 ExtraSlices to Line Terrine Molds.3 Garlic Cloves Chopped1 tblsp. Kosher Salt1 tblsp. Dry Thyme½ tsp. Allspice½ tblsp. Ground Black Pepper2 eggs Lightly Beaten3/4 C. Heavy Cream1 lb. Ham steak cubedSauté the onion and garlic in the butter untiltranslucent; add spices and cool.Place ground pork, bacon and ham steak in steelbowl, add onion mixture and knead to combine.Add cream, egg and cognac to pork mixture andmix well to combine.Line a terrine mold or loaf pan crosswise withbacon, fill with pork mixture and cover with morebacon.Bake in a 350 degree Fahrenheit oven in a waterbath covered with foil for approximately 1 to1.5 hours. When probed with a thermometer itshould be 155 degrees Fahrenheit in the center.Let cool and press overnight with a heavy flatobject like a can or a couple of plates.Remove from terrine mold and slice.Serve with crusty French bread,cornichons, Dijon mustardand sea salt.SUMMER WINTER SPRING 2012 2013 CURRY COLLEGE MAGAZINE | | 15

Serving up Success:How DavidLittlefield ’91becameNew England’smost famous“Sausage Guy”By Noah Leavitt16 16 | | CURRY COLLEGE MAGAZINE SPRING 2013

He’s called the “Sausage Guy” now,but he very easily could have beenthe “Boneless Buffalo Wings Guy.”It doesn’t have quite the same ring,so maybe it’s a good thing that thefirst post-graduation business ventureof David Littlefield ’91 didn’t exactlywork out as he expected.It was 1993 and the managementalum was working full-time as asalesman. But, he wanted to trysomething a little bit different.“I had this hair-brained scheme to doboneless Buffalo wings at FoxboroStadium (now Gillette Stadium),”Littlefield says. “We went througha big process, spent a lot of moneyon equipment. We got out there thefirst game and it was a complete andutter bust.”Then Littlefield did somethingthat he’s become familiarwith—he adapted andchanged his businessmodel on the fly. The nextweek he traded in thatfryolator for a steamerand made hot dogs. Twoweeks later, Littlefieldperfected the businessmodel that launched hiscareer.“The Pats were then outof town for two weeks andeveryone [had been] asking forsausages,” Littlefield recalls. “So Iwent back to the fabricator and hadthem put a grill on the cart, and itcooked literally 12 sausages at atime. The rest is history. That’s reallywhere the name came from. I gotto know the regulars and they’d say,‘hey, sausage guy, what’s going on?’because they didn’t know my name.”Now, people know exactly whoLittlefield is. Since 1996, his cart hasbeen a fixture outside Fenway Park.It’s a job that has allowed Littlefieldto rub elbows with Boston’s sportsstars and Hollywood “A-listers.” Hewas even featured in a recent issueof Sports Illustrated, commemoratingthe 100th anniversary of FenwayPark.Not that Littlefield ever expected thislevel of fame.“I’ve always just tried to just have fun.And as simple as sausage may be, wetry to cook them with some attentionand have fun doing it.”Of course, Littlefield’s empire hasextended well beyond the simplesausage sandwich.On a sunny, unseasonably warmDecember day, we’re sitting in oneof Littlefield’s two “Salsa’s” Mexicanrestaurants. There’s one locationin South Boston, and this one, inHingham, just minutes away from thehome Littlefield shares with his wifeRosemary and their three children:12-year old Jett, 10-year old Sawyer,and six-year old Grace.When Littlefield talks about hisfamily you understand what hasdriven his business success. “There’smore at stake, your decisions have tobe more pragmatic and tactical thenbefore,” he says.The “before” Littlefield refers to is themid to late 90’s when he would worklong hours at his Three Clover pizzashop in South Boston (purchasedwith his “Sausage Guy” profits andsince sold to new owners), then workinto the early morning hours sellingsausages outside Fenway Park, ornightclubs.Then there was the 1999 MLB All-Star Game in Boston. Littlefieldremembers working for a weekstraight—from 7:00 a.m. to 4:00 a.m.with a quick nap in between shifts.Other nights he battled miserableweather, but refused to close.“I remember my sister came by onenight. I was on Lansdowne Street andit was raining sideways,” Littlefieldsays. “My sister says, ‘Dave, go home.’I said I can’t go home, I have bills topay, I know I can make some money.That night it cleared up at 12:30. Itwas beautiful and I sold everythingI had. It’s the endurance. It’s alwaysa marathon—it’s not a sprint. Peoplesay I hope you make it, and I say Idon’t have an option, I have to makeit, I have too much at stake.”SPRING 2013 CURRY COLLEGE MAGAZINE | 17

Littlefield has never really shown anyinterest in lowering his stakes. In 1998,he opened that first “Salsa’s” in SouthBoston. It might seem like a strangeplace to open a Mexican restaurant.But, to Littlefield it made perfect sensefrom a business perspective.“At the time in South Boston therewas really nothing other than pizzashops, pubs and Chinese restaurants,”Littlefield says. “That along with thefact that I always loved Mexican foodreally fueled the idea.”family along the way. In the earlydays he would often work aroundthe clock, sometimes joined by hiswife Rosemary after she finished herregular, full-time job.“That really was a support that a guylike me, or anybody needs duringmoments as they grow a business andbuild a business. They need to havereally supportive people around themand they need to have understandingpeople around them.”“You can get anything done if you make thecommitment. No matter what you’re doing, it’snot about that moment, it’s about that momentfive years from now and where you want to be.”– David Littlefield ’91Just like his other ventures, Littlefieldtook steps to ensure his success. Thatincluded hiring Mexican native MariaCidello as his Executive Chef, andgiving her free reign to create a menuof tasty and authentic dishes. All thepieces for success were in place, butLittlefield still remembers openingthat first “Salsa’s” as a terrifying, butultimately rewarding gamble.“You transition from survival mode—starting your business to just runningyour business. The first year it wasunbelievable,” Littlefield says. “Therewas one day I almost walked to thedoor and locked it. I got half waythrough the dining room and said Ican’t do it, I have to stay open. Whenyou’re struggling to build something,in the moments of duress you can’t doanything in that moment to changethat moment. You need to live foranother day.”Littlefield also knows how luckyhe has been to have a supportiveLittlefield is a businessman, but he isalso a bit of a showman. That’s clearto see when he steps behind the grilloutside “Salsa’s” and begins cookingup some sausages. He grabs his tongs(Littlefield claims he feels nakedwithout them anytime he’s next to thecart) and then the stories start flowing.He recalls the time then-gubernatorialcandidate Mitt Romney visited his cartin the middle of the 2002 election.Then there’s the time Littlefield hauledhis cart past security and up to thetop floor of Boston’s Federal ReserveBuilding.He even reveals the injuries he’sreceived over the years: a torn rotatorcuff and tendinitis in his left elbow—the arm he always uses to cook hissausage.“It was crazy. Opening Day [in 2012]for the first time in my life my armwas destroyed,” Littlefield says. “Forthe first time if I had needed to go the18 | CURRY COLLEGE MAGAZINE SPRING 2013

next day, I couldn’t go. I had ice packson my arm for two or three days.”Littlefield doesn’t tell that injury storylooking for sympathy. It’s just anotherremarkable experience in a life filledwith them. He’s always looking foropportunities to grow and expand hishorizons.Littlefield had the chance to do thatwhen he arrived at Curry College in1987. He was here to play football—just minutes away from his hometownof Foxboro.“It was funny, I lived down the street,but I never went home. Now I drivethat distance every day,” Littlefieldsays. “But, at the time, it took meaway from my world of Foxboro andbrought me to a different place. Andthe experiences I had at Curry throughfriendships – they’ve been immense.Opened my horizons.”Littlefield says those experiences gavehim a great foundation as he tried tostart his own business. He’ll be thefirst to tell you it wasn’t easy—that itwas even scary at times. But, he wouldurge other young entrepreneurs totake similar chances—urging them tohave a laser-like focus on a goal, thengo out and achieve it.“You can get anything done if youmake the commitment. No matterwhat you’re doing, it’s not about thatmoment, it’s about that moment fiveyears from now and where you wantto be,” Littlefield says. “Are you goingto be watching people go by? Or areyou going to be part of the process?It’s endurance and perseverance toget there. It’s unbelievable, wheneverI have to pull my pants up and gosomewhere when I’m beat…greatthings happen. I really truly believethat if you’re working hard for a goaland you want something that 90% ofit is just showing up.”Things have become a bit easierfor Littlefield in recent years, butthat doesn’t mean he has becomecomplacent. He is adding more“Sausage Guy” carts every year, andis expanding his reach beyond thesports world. A growing trend is thatcouples will hire Littlefield and histeam to feed guests after their weddingreceptions.“We swoop in at the end wheneveryone is hungry again,” Littlefieldsays. “And it’s a win-win becauseeveryone gets to eat, and they’re alsonostalgic about it. Everybody has amemory connected to a late-nightbite.”But, you don’t need to track downone of Littlefield’s carts to get hisfamous sausage links. They’re made inConnecticut, using a special blend ofmeats and spices, and are now beingsold in stores around Massachusetts.“The biggest excitement and challengenow is just trying to embrace whatit [The Sausage Guy brand] hasbecome,” Littlefield says.And, what it has become is one ofthe most famous food cart businessesin the country, serving up tens ofthousands of pounds of sausage everyyear.Littlefield may describe his fare as“simple,” but he takes pride in it.Outside “Salsa’s” he discusses thenuances of cooking the perfect link.Littlefield isn’t behind the grill as muchanymore, but he trains his employeesto be patient so that the sausages gettheir trademark crispy exterior and ajuicy interior.But, how does “The Sausage Guy”like his sandwich? Loaded up with thegrilled peppers and onions that he’sfamous for?Littlefield admits he once went fouryears without eating a sausage. But,when he does have a sandwich, helikes to keep it simple.“I’ll open face grill it. Then hot sauce.That’s it.” uSPRING 2013 CURRY COLLEGE MAGAZINE | 19

changing menusWhy school kitchens and dining halls could be the front linein the fight against obesity.By Noah LeavittThe United States has an obesity epidemic. That’s the nearly universal consensus among doctors,nutritionists, and policy-makers. And it’s hard to argue with them or the numbers. The NationalInstitutes of Health estimates that 1 in 3 American children between the ages of 2 and 19 are eitheroverweight or obese. That means millions of those children are at a much greater risk of becomingobese adults, developing Type II diabetes at a young age, or falling victim to heart disease.There is no easy solution to the problem, but the kitchens in ournation’s schools and colleges may prove to be the front line inbattling the obesity epidemic.Among those on that front line is registered dietitian MarciaRichards. Richards is a 1998 Continuing Education graduatewith a degree in Health and a senior lecturer at Curry College.Motion” works to help 52 communities implement new federallunch regulations.Those new regulations took effect in 2012—the first changessince 1995. And, they aim to overhaul meals at public schoolsby increasing the required servings of whole grains, fruits, andvegetables.Richards works at Jordan Hospital in Plymouth, and is oneof dozens of Massachusetts dietitians implementing the state’s“Mass in Motion” program. Launched in 2011, “Mass in20 20 | | CURRY COLLEGE MAGAZINE SPRING 2013

“Our clients, they’re just foodies.They expect good food, they knowthey’re not going to have artificialflavors but the food is still going totaste great.”- Joesph Hines ‘10Flik Independent SchoolDining at Milton Academy“Eating healthy is not hard. Eating healthy iseasy and it’s affordable. A lot of people areunder the impression that it’s not, soI’m really working on helping to changethat culture in the town of Plymouth.”- Marcia Richards ‘98Registered DieticianJordan HospitalFor Richards, those regulations shouldset the standard for a lifetime of basic,healthy eating.“Less processed food, less fast food, lesseating out, and more growing your own.I still think no matter how busy we arewe can find a way to eat healthy. Eatinghealthy is not hard. Eating healthy is easyand it’s affordable. A lot of people areunder the impression that it’s not, so I’mreally working on helping to change thatculture in the town of Plymouth.”30 miles to the north, there is anotherCurry graduate working to change theperception of the school cafeteria.At Milton Academy, Curry MBAalumnus Joe Hines ’10 oversees a staffof five culinary school trained chefs whoare making fresh soups and salads, bakingtheir own pastries and breads, and evenmaking homemade cheese.Hines knows the days of the traditionalcafeteria are over.“Our clients, they’re just foodies,” saysHines. He’s employed by Flik IndependentSchool Dining. The company providesmeals to students, faculty, and staff at 137schools—but Milton Academy is one ofits biggest—and most prestigious clients.“They expect good food, they knowthey’re not going to have artificial flavorsbut the food is still going to taste great.”Just a few miles down the road, on thecampus of Curry College, students aredemanding many of those same things.Sodexo Executive Chef Christian King isresponsible for serving more than 11,000meals a week. During one busy lunch rush,his team can be spotted grilling up freshchicken breasts, or perfectly searing filletsof Cajun salmon. For King, it’s importantto have variety—to please all the differentappetites being served every day.“I need to have food that’s balanced…youhave the student that wants the chickennugget…you have the student that wantsthe vegan plate. I start with [a] 16-weekmenu and by week three I blow it up andcreate another one,” King says. Everyyear, the students are more educatedabout food, especially with all the foodshows. The days of the cafeteria are over.Students really embrace our marketplace,they love the setup, they love that we’redoing more of what I like to call adultfood.”Students at Curry are also taking a moreactive role in what they eat. Keith Mealis the General Manager for Sodexo, andmanages the work done by King and hisstaff.Meal says. “I tell the students, ‘tell us whatyou want, tell us what you mean.’ Whenyou say more healthy choices, what doyou mean? The students that are comingin have gone to high schools where theyoffer a food service similar to us. Theyalready have expectations set.”But, before students can even reach thatpoint, they will be eating hundreds—if not thousands—of meals at theirsecondary schools and high schools; mealsthat could play a major role in establishingeating habits for life.That’s part of the challenge for MarciaRichards in Plymouth. She must workwith the town’s Food Service DirectorSPRING 2013 CURRY COLLEGE MAGAZINE | 21

Patrick Van Cott to craft nutritious mealsfor 8,000 students at 13 schools. Thatlikely means Richards and Van Cott willhave to create 13 different menus.“We’re going to be looking at the data,working with the parents, working withthe schools, just trying to find somecreative ways that we can get kids to trysomething new,” Richards says. ‘It’s onething to serve the food, but we want themto eat it too.”One way to do that is by offering so-calledcompetitive foods—those additionalitems not offered under the federalschool lunch program. “Mass in Motion”requires those items to be healthy andnutritionally balanced as well.“He [Van Cott] is already doing wholegrain crusts on his pizza,” Richardsexplains. “They’re all homemade. Theyhave probably the best spaghetti sauceyou could probably ever have—that’shomemade too. They do have chickennuggets on the menu, but it’s wholemeat chicken, and the bread crumbs area whole grain crumb. And they’re baked.There are no fryolators—that’s anothermisconception.”Fresh, homemade food is not cheap.That’s why the Plymouth schools receive a6-cent reimbursement for every meal theyserve that meets the federal guidelines.That money helps fund those competitivefoods.But, funding is not the only challengethat Richards and others face as they seekto revamp school lunches.“The challenges right now are educatingboth the parents and the kids that theseare good things. Encouraging kids to try anew food that they might not have tried.Right now, 50% of the grains have to bewhole grains and by 2014 it’s 100%. Somekids, they’ve never had whole grains, butthey might like them if they tried them.”Richards also says there has been somebacklash from students and parents.“There has been some negative feelingsassociated with the new regulations, thatthe kids are hungry, they’re not gettingenough to eat now, the portion sizes aresmall. It’s a shift that it’s more fruits, morevegetables, more whole grains, [and] lessof the refined carbohydrates, less of thefattier things. It’s a shift in the type offood, but it’s really a good thing, becauseit’s more nutritious.”Changing habits is also on the menu atMilton Academy and Curry College. BothHines and King say that more studentsare coming to them asking for healthiermeals, or more options in the dining hall.But, both men are also taking a proactiveapproach.For Hines, that includes educatingstudents about foods they may notnormally eat. Take that hand-madecheese for example. It was paneer—madeto celebrate the Hindu New Year calledDiwali.“Not only was it an incredible meal topartake in, but it was an educationalmoment as well,” Hines says. And thathappens frequently—students will eata new type of food, and then discuss itin their classrooms. As Hines explains,“Nutrition is very important to Milton.Health and wellness are very important,and the dining room is the center of theirwhole program.”The challenge is admittedly a littletougher for King at Curry College. By thetime most students reach college, theireating habits are pretty well established.But King says it’s his job to try and changethose habits.“I’m not here to feed you burgers andhot dogs every day. You’re going to be ata business meeting in four years and theCEO’s going to order everybody lunchand say ‘what do you want for lunch?’ Ifyou say you want a chicken patty withFrank’s Red Hot on it, everyone’s going tolook at you a little strange.”Chris Wilson, Class of 2013. and Megan Frosheiser,Class of 2013, compete in Curry College’s “Battle ofthe Chefs.”King is also trying to broaden student’sfood horizons. A recent “Exotic ExplorersTheme Dinner” featured rattlesnakeand a five-pound ostrich egg. He alsooccasionally hosts a “Battle of the Chefsat the Student Center, where participantsget to feel the heat in the kitchen whiletaking on unique cooking challenges.But, there is also a serious side to King’seducation mission. He’ll often go into theresidence halls and show students howthey can cook well on a budget. It’s a twiston Richards’ belief that eating healthydoes not need to break the bank.22 | CURRY COLLEGE MAGAZINE SPRING 2013

Local and sustainable. Those have beenthe key words in the food world for thepast couple of years. And it’s a trend thatHines, King, and Richards are all keenlyaware of.For Hines, local and sustainable are morethan just buzzwords, or a passing fad.Those concepts actually played a majorrole in his CAPSTONE project at CurryCollege. He worked alongside classmatesto examine environmentally consciousand affordable ways that dining facilitiescould provide “to-go” containers formeals.Meantime on-campus at Milton Academy,the Dining Center serves only sustainableseafood, while an estimated 15 to 20% ofall produce comes from local or regionalfarms.“We source a lot of our produce fromJansal Valley Farm in Dartmouth, MA,”Hines explains. “They have a greenhousedown there so a lot of our squash, applesthings of that nature come to us yearround from there. We use all fresh herbshere; nothing comes out of the freezer.There are no artificial flavors or colors.”For King, local products mean that he’sconstantly adapting his menu.“I get my produce from Costa, and Costahas a contract with Sodexo that will try tosource locally as much as possible,” Kingsays. “We definitely promote local apples;we have signs all over the place, sayingwhere they’re from. I’m constantly onthe phone with Costa [saying], ‘what doyou have that’s local?’ Well it’s parsnips sowe’re going to change next week’s menu.We’re not doing green beans, we’re doingparsnips.”But, there is also a flipside to that forKing. He realizes he can’t always sourcelocally. For example, students asking forfresh strawberries or blueberries in themiddle of winter will be out of luck;they’re just not in season. In those cases,frozen fruit may be shipped into Curry,but it’s a sacrifice King is willing to makein order to give students more nutritiousoptions.Money is also a concern when you’retrying to serve 11,000-plus meals a week.King knows he can’t spend his entirebudget solely on produce.And that is a concern in Plymouth aswell—as school officials look to feed those8,000 students every day.“The smaller farmers, they don’t grow thatmuch,” Richards explains. “We do have acouple of farmers on our committee, sowe are trying to think of ways to resolvethat. One of the things we’re hoping foris school gardens. We’re hoping that willinvolve the kids and the community.They can grow their own food and it cango into the kitchen and the leftover wastepart can go into composting. We’re a longway off, but that’s one of the things we’rehoping for.”Sourcing local ingredients is just onepart of a larger process taking place inPlymouth, across Massachusetts, andaround the country. Richards is realistic.She knows dining habits won’t changeovernight. But, what’s happening atCurry College and Milton Academyprovides her with a sense of optimism;with each passing year, America’s childrenare becoming more concerned andknowledgeable about the food they eat.For Richards, that’s the key to her work;the belief that changing habits at a youngage will lead to healthier adults.“The younger kids are, the moreimpressionable they are, and the morelikely they are to try something new.As kids get older, they developmentallymight not be willing to change as much.So, the more education we can do earlier,Amelia Kunhardt/The Patriot Ledgerthe better.” uMegan Frosheiser, Class of 2013, makes ostrich egg fried rice with Sodexo Executive Chef Christian King duringan “exotic explorers” theme dinner at Curry College.SPRING 2013 CURRY COLLEGE MAGAZINE | 23

Colonels Volunteer for theMilton foundation for educationOn Saturday, March 9 at the Quincy Marriott, five members of the Curry College Men’slacrosse team served as volunteers for the Milton Foundation for education (MFe)during its annual Celebration for education fundraising event. MFe is a nonprofitgroup of parents and residents who raise money to fund programs beyond the reachof the Milton school district’s budget.Women’s lacrosse team helps out at the Milton Foundation foreducation’s Monster Dash 5K race and Fun run.Seniors Marc Fein, Joe natale, Andrew navoni, and John repucci, along with juniorConnor Arnold, assisted with a silent auction by taking bids on certain items andlending a hand wherever they could.each year, the silent auction includes an item called “Skate with the Colonels” wherethe winning bidder brings a group of Milton youth hockey players to the ulin rink inJanuary to skate with members of the Curry College Men’s ice hockey team.At this year’s event, Curry College President and Milton high School graduateKenneth K. Quigley, Jr. was honored for his work within the educational community.Milton youth hockey players “Skate with the Colonels”the Celebration for education was the latest MFe event where Curry lacrossestudent-athletes served as volunteers. last October, the Curry Men’s and Women’slacrosse teams both participated in the MFe’s Monster Dash 5K race and Fun run.24 | CURRY COLLEGE MAGAZINE SPRING 2013

COLONELS CORNERMEN’S BASKETBALL TEAMWINS COMMONWEALTHCOAST CONFERENCECHAMPIONSHIPSenior Ian DeLong SignsProfessional Hockey ContractCommonwealth Coast Conference (CCC) Player of theyear Sedale Jones (Pittsfi eld, Mass.) poured in a gamehigh23 points and pulled down nine rebounds, leadingtop-seeded Curry past #2 gordon, 69-63, in the CCC Men’sChampionship game.With the win, the Colonels claimed their fi rst conferencetournament title since 2008 and earned the league’sautomatic bid to the nCAA Division iii tournament.Curry College hostshigh school superbowlsCurry College senior ian Delong (Kutztown, Pa.) has signed a professionalcontract with the Wheeling (WV) nailers of the east Coast hockey league(eChl). the nailers are a minor league affi liate of the Pittsburgh Penguinsand Montreal Canadiens.\Congressman Stephen F. lynch, hon. ’05, Athletic DirectorVinnie eruzione, and President Kenneth K. Quigley, Jr. posefor a photo during the Massachusetts high School FootballSuperbowls held at Curry College in november.Photo Courtesy: Winthrop Sun transcript, Carey ShumanDelong, 24, offi cially signed with the nailers on March 1. he appearedin three games for Wheeling after wrapping up his collegiate careerwith the Colonels, then returned to campus to complete his graduationrequirements.Delong was an assistant captain for the Curry hockey squad during the2012-2013 season, leading the team in scoring with 30 points on 14 goalsand 16 assists. he was named All-eCAC northeast First team and was asemi-fi nalist for the prestigious Joe Concannon Award.“i am very happy that ian has been given an opportunity to play pro hockeyat such a high level,” said Curry College head Coach t.J. Manastersky.“he has worked hard at improving both his skills and knowledge of thegame and it is gratifying to see his efforts pay off. i am excited to see himcontinue his career in hockey. hopefully this experience will open somedoors for him next season.”SPRING 2013 CURRY COLLEGE MAGAZINE | 25

CLASS NOTESCURRY SOCIAL CHATTER t1948Howard L. Silverman ’48 is now retiredafter a successful career in radio. He isbest known for the HOWIE LEONARDShow that ran on WLOB in Portland,ME in the 1950s. Mr. Silverman had atremendous following and was a belovedradio personality in the Portland area foralmost a decade. He works at WHEB asOperations Manager and now resides inPortsmouth, NH.1961Robert N. Williams ’61 married CarolWilliams in September 2007. Formerhigh school classmates, they reunited attheir 50th high school reunion, developeda long distance relationship and fell inlove. They presently live in Hadley, NY.1963Jeff Helzel ‘63 celebrated 43 years ofmarriage this year. He is a retired VicePresident of Marketing at Purolator andis currently living in Arizona. Jeff was thefirst Curry College baseball player to haveplayed Cape Cod Baseball. He signedwith the Cincinnati Reds in 1963.1965James A. Johnson ‘65 had four articlespublished in the Summer & Fall 2012issues of the New York State Bar Association’sTorts, Insurance, & Compensation LawSection Journal; Entertainment, Arts andSports Law Journal; and the InternationalLaw Practicum.1970John C. Angell ’70 retired after a“wonderful, fantastic career” as a teacherand administrator at various boardingand day schools throughout NewEngland, NJ and PA. John and his wife,Janet , will celebrate 30 years of marriagethis year and have two sons and twogranddaughters. They presently live inPine Beach, New Jersey.1973Judy (Adams) Grabowski ’73 retiredfrom 25 years in social work and is nowliving near the mountains in WesternNorth Carolina. She keeps busy caringfor her cats and dogs and enjoys makingand selling crocheted items.1981Robert N. Diotalevi ‘81 was recentlyselected to serve as an editor for TheBritish Journal of Social Sciences, BritishAssociation of Academic Research, as wellas The European Journal of Business andSocial Sciences. In 2013, Bob servedas a featured presenter on Legal Issuesfor the Career Services Professional atthe Career Services Online Conference,Intern Bridge, Inc., Austin, TX. He alsopresented “Copyrighting Cyberspace:Teaching Old Dogs New Clicks,” atthe 5th Annual Connecting OnlineConference, Integrating Technology forActive Lifelong Learning.1982William L. Robertson ‘82 recentlycelebrated the world premiere of his newmusical comedy, Paradise. It opened onFebruary 8, 2013 at the Ruskin Theaterin Los Angeles and will run through April2013 before heading to New York.CURRY SOCIAL CHATTER t26 | CURRY COLLEGE MAGAZINE SPRING 2013

class notableSusan Griffin ‘80Expect the Unexpected.Roll with the Changes.Take Chances.Those philosophies have helped Susan Griffin ’80rise to the top of Boston’s competitive televisionnews industry. But, that isn’t exactly the pathGriffin envisioned when she arrived on the CurryCollege campus in the fall of 1976.“I came to Curry for a liberal Arts education andbecause I wanted to become an elementaryschool teacher,” Griffin told the Class of 2016during the new student convocation on August27th, 2012. Shortly after arriving in Milton, Griffintook her first chance, deciding to get involved inCurry’s student-run radio station (WMLN-FM).“(The General Manager) encouraged me tojoin the WMLN staff and invited me to anchorafternoon newscasts. His invitation appealed tome, I was seeking ways to fill my time betweenclasses and wanted to be involved in somethingnew. I took a chance and became an afternoonnews anchor, and I never looked back.”Griffin has never looked back because she’salways moving forward, ready for her nextadventure and challenge. She found one shortlyafter graduating from Curry—while working at asmall radio station in Brockton. She found herselfalone behind the microphone—in the middle of ablinding Nor’easter.“If it had not been for my training at Curry andthe confidence I gained at school, I might havepanicked,”Griffin explained. “Instead, I had a ball.I played a little music—my kind of music. I calledthe mayor and city councilors. I put them on theair and we talked about the storm. Before long,I had people calling in with weather updatesand requesting songs. I was in charge, whetherI wanted to be or not. So I made up my mind totake charge and have fun with it.”Griffin eventually parlayed that experience intoa six-year news writing career at WEEI-FM inBoston. After a one-year stint as Director ofCommunications for the Metropolitan DistrictCommission, Griffin moved to WCVB-TV—whereshe will mark her 25th anniversary in 2013.Even with that career stability, Griffin has learnedto excel when life takes exciting and unexpectedturns. After joining WCVB, Griffin spent 24 yearsas an assignment editor. But, in the spring of2012 she was offered a new opportunity with thestation’s web staff. She was supposed to train fortwo months, then fill-in for a colleague who washaving a baby. As Griffin explains, plans changedquickly, “My expectant colleague gave birth—5weeks early. The luxury of training was gone, andmy work as a web editor began immediately. Lifeis so unpredictable, I was reminded—and youneed to be able to roll with the changes.”Griffin says Curry helped her prepare for thosemoments when everything changes unexpectedly,“It is at Curry that I learned to take chances andrisks. For the first time, I was on my own andcalling the shots. I went on an adventure and letmy heart be my guide.”Today, that connection to Curry is now a familyaffair. Griffin’s son Andrew is now a senior at theCollege. Griffin says her son feels at home on thecampus, but he has also taken his mother’s ownadvice and stepped outside his comfort zone.“At Curry he has been challenged as a studentand a member of the (Black Box) Theatre and theWMLN staff. Andrew has studied under a deeplytalented faculty, and received the support of acommitted and caring staff, and so will you.”Griffin is urging other Curry students to take thesame path, “Curry has so much to offer and Iencourage you to dive into this adventure, tobecome involved and engaged in the collegecommunity. You would be hard-pressed to findanother liberal arts college which offers themany choices for major areas of study, andthe opportunity to tailor your major to suit yourinterests.”Ultimately, Griffin says Curry students have thechance to shape their own future—just like shedid. As she told the Class of 2016, “Reach out toothers and get involved. We all have somethingto offer. Life is an adventure.”{ }Visit the Convocation websiteto read Susan’s convocationspeech and view more photoscurry.edu/convocationSPRING 2013 CURRY COLLEGE MAGAZINE | 27

CLASS NOTESCurry aluMni gather in neW york CityNYC 21Club2012_postcard_3_Layout 1 9/18/12 11:11 AM Page 2curry collegeV I S I T S A L U M N I , P A R E N T S A N D F R I E N D S I NNEW YORKTHURSDAY, NOVEMBER 15On Thursday, November 15, 2012, members of the Curry Collegecommunity gathered for the annual alumni reception at the“21 Club” in New York City. Alumni from six different decadesattended—alongside friends, family, and parents of current Currystudents. During the reception, President Kenneth K. Quigley, Jr.praised a number of alumni who have served their communities.Attendees included Angela Morabito ’10, who had been workingtirelessly for AmeriCorps at a Nassau County, New York shelterserving hundreds of displaced victims of Hurricane Sandy.left to right Mitch roman ’82, David Cohen ’84, livianMayer ’83, William Baldwin ‘84David Cohen ‘84 and Dan Deutsch ‘84Joseph Morabito, Angela Morabito ‘10, Anna MariaMorabito1989robert M. rumsey ‘89 was marriedin December 2011. He moved fromColorado to Florida in June and ispresently working on two master’s degrees:one in forensic accounting and one inaccounting and taxation. He is currentlydoing contract work in accounting andfinancing.1991Michael l. kleinstub ’91 opened NextageRealty Solutions, a real estate brokeragecompany. Michael is currently living inChicago, Illinois with his wife, Dr. SerenaKleinstub.1993sara sevigny ’93 has been a successfulcast member of “I Love Lucy: Live OnStage” at Chicago’s Broadway Play House.She was recently cast as Bonnie Klabundein “The Gabriels” on Fox TV.1995elisa scarsella-bayiates ’95 graduatedwith a master of science degree incommunications with a concentrationin intergrated marketing from LasellCollege in May 2012. Elisa is currentlya housing director at Lasell College.1999Jenifer (Monaghan) broderick ’99 wasmarried on August 4, 2012 to MichaelBroderick. Jennifer is enjoying her work asa hospital social worker and her husbandis an attorney for the Commonwealth ofMassachusetts.Patrick J. Collins ’99 began a newfundraising position as a campaignmanager for McLean Hospital inBelmont, MA.2000amy bouchard ’00 works as a technicalspecialist for Entergy at Pilgrim NuclearPower Station in Plymouth, MA. Shewas recently elected Entergy Womenin Nuclear (EWIN) President for theEntergy Fleet through December 31,2016.2001kimberly (koenig) truczinskas ‘01 andher husband, Ryan, celebrated the birth oftheir son, Matthew, born on October 19,2012. Kim is an accountant for a privateengineering firm in Braintree, MA. Thefamily lives in Easton, MA.2002tania schiller ’02 is presently living inNew Jersey and is expecting her seconddaughter. She recently started workingfor the state of New Jersey as a qualityassurance specialist.28 | CURRY COLLEGE MAGAZINE SPRING 2013

CLASS NOTESH. Kimball Stanwood ’02 and his wife,Jess, welcomed their second child onAugust 21, 2012. Malcolm Robert joinshis big sister, Maddy May, who startedpreschool this fall. The family lives inYork, Maine.2003Alison Baker ‘03 has published her firstchildren’s book, New England A-Z.Amanda P. Culhane ’03 was hired asdirector of sales for the Residence Inn byMarriott Brockton, MA in November of2012.2004Mary E. (Craig) Borgendale ‘04was married in November 2012 toErik Borgendale, a graduate of theMassachusetts Maritime Academy. Therewere several Curry alums from the classof 2004 at the wedding celebration:Rachel Vasconcelos-DeSousa, Lee-AnnMeehl, Valerie Murano-McCarthy, AimeeDuBois, Adrian Swete and Nicole Asselin.Alumnae from the Class of 2004, bottom row, left toright: Lee-Ann Meehl, Rachel (Vasconcelos) DeSousa,Valerie (Murano) McCarthy, Deirdre (Feeney) Sweger;top row, left to right: Mary (Craig) Borgendale (bride),Adrian Swete, Nicole Asselin (bridesmaid).Lisa Irving ’04 became engaged to JamesHarrington and is enjoying working as asocial worker for CeltiCare Health Plan ofMassachusetts.2005Elizabeth Shea ’05 was namedCommercial Operations Manager forMutual Bank in January 2013.2006Cindy M. DePina ’06 was hired as thetown of Foxboro’s first Human ResourcesDirector in November 2012.Lauren Frumkin ‘06 accepted a fulltimeposition as a PC Support/LANAdministrator for Abby Kelley Fostercharter school in Worcester, MA and wasrecently engaged.2007Geoffrey Ferreira ’07 started a new jobwith Boise Cascade Building MaterialsDistribution as a National AccountsRepresentative.Tyler A. Kosiba ’07 partnered with aformer design colleague to create a fullservice design, marketing and web hostingcompany. He had previously spentfive years as owner and senior graphicdesigner of a successful design firm. Tyleris currently living in Tampa Bay, Florida.Katherine A. Stockwell ’07 recentlybecame engaged to her high schoolsweetheart, Kenneth Strempel. Theyare currently living in their first homein Houston, Texas and plan to marryin November 2013. “I look forwardto seeing my invited Curry friends inattendance,” says Kate. “I feel so blessedto have had Curry College be a part ofmy life.”2008Barbara Belony ’08 received a master’sdegree in Healthcare Administrationfrom Walden University in 2012 andrecently earned a certificate in Home CareManagement from Suffolk University’sEmerging Leaders Program.tMelissa G. Kemlage ’08 is currently inthe last year of a graduate program atBridgewater State University a Master ofEducation Counseling Dual Licensureprogram: LMHC/School AdjustmentCounseling.Jeffrey M. Sullivan ’08 was recentlypromoted to a senior associate/manageriallevel analyst in the Global Treasury Sectorof Boston based State Street Corporation’sCorporate Finance Division. Jeffreybegan working for State Street in June2008, quickly climbing the ranks fromportfolio administrator to his currentposition—turning his thriving aspirationinto reality. Jeffrey is also pursuing acareer in real estate by working parttimeat Sotheby’s International Realty inBoston. In his spare time, Jeffrey can befound working out at “CrossFit Southie”in South Boston.2009Michelle A. Morgan ’09 works as a projectmanager for Pearson Education and isattending graduate school for writing andpublishing at Emerson College.Sean Taylor ’09 began his newlyappointed position as a police officer forthe town of Natick, MA in March 2013.2010Brian M. Hurley ‘10 joined Beacon HillStaffing as a consultant for finding andplacing finance and accounting positionswithin the Boston area.Anna Lombardo ‘10 lived in New YorkCity while she interned last summer and ispresently enrolled in graduate school fulltime at Suffolk University. She will receivea master’s degree in Administration ofHigher Education in the spring of 2013.SPRING 2013 CURRY COLLEGE MAGAZINE | 29

CLASS NOTABLE“i enjoy the insanityof it, i do not liketo sit still.”Joe Morabito ’06 loves working on a television set.“I enjoy the insanity of it, I do not liketo sit still.”And, that’s a good thing, becausethe communication graduate is busyworking for one of the most popularshows on television: ABC’s “DancingWith the Stars.” Morabito recentlystarted a job as the show’s FieldCoordinator, after wrapping up a 7month stint with CBS Television’s “TheTalk.”“I’m managing the celebrities,”Morabito says, explaining his newrole. “I’ll be setting up their rehearsalschedules, booking the rehearsallocations, also hiring local crews,ordering equipment, and setting up theremote packages that highlight each ofthe celebrities.”For Morabito, the new position is atestament to the power of networking.“I got a random phone call from aproducer that I worked for back in 2010.She called me out of the blue, thoughtI’d be a great fit. I hadn’t spoken to herin probably two years, and then all of asudden, she sees a position, thinks ofme, and calls me.”If it sounds like a whirlwind—it was.Morabito received that phone call on aTuesday afternoon in February. A weekand a half later he started his new jobwith “Dancing With the Stars.” It’s justone more example of the fast-pacedHollywood lifestyle that Morabito loves.“I feed off the insanity. I enjoy it; themore stressed out and breaking outinto a sweat [the better]. I like that it’sconstantly changing, you’re not doingthe same thing all year long. You workhard to put on this big, grand show, andthen you start from scratch on the nextone. I enjoy that.”Beyond the fast pace, Morabito alsoloves the atmosphere in Hollywood.He’s an East Coast native—and hadeven previously interned and worked inNew York City. But, Morabito now sayshe’s a West Coast person.“When you’re in New York, you’re ina skyscraper, you’re in an elevator;it just didn’t feel like traditionalHollywood. When you’re out here,you go through the nice gates,pull into a studio lot, you have aparking space, you get your golf cart,there are all the stages. It’s the typicalof what you think Hollywood is.”Morabito also maintains a strongconnection to Curry College. Recently,he helped fellow alumni Mike Dacri‘09 and Allen Yannone ‘11, and currentcommunication student ShailaighSinnott ’13 earn jobs as Story Assistantsfor an upcoming “Dancing With theStars” shoot in Boston.{ }Visit the Curry website to read moreabout our alums and students:curry.edu30 | CURRY COLLEGE MAGAZINE SPRING 2013

CLASS NOTESAlicia (Viscomi) Williams ’09 Honored in Worcester Business JournalCurry College alumna Alicia (Viscomi) Williams ‘09was recently recognized by the Worcester BusinessJournal as one of their ‘40 Under Forty’ honoreesfor 2012. The Journal describes the list as an“annual celebration of up-and-comers in the CentralMassachusetts business world.”A communication major with a concentration in publicrelations while at Curry, Williams has excelled sincegraduation, starting her own business and thrivingduring one of the worst economic downturns in modernhistory. Her company, Alisté Internet Marketing, Inc.,is now an international marketing firm.david a. norris ‘10 works as director ofsecurity for Northeast Security in Boston,MA. He writes, “I have a successful careerin private sector security managementand crisis intervention thanks to theskills gained during my time as anundergraduate at Curry College.” Davidenjoys staying actively involved in alumnievents.Mary ann o’sullivan ‘10 completed herfirst year working as a graduate residentdirector at Caldwell College in Caldwell,NJ and is working on a master’s degree inLiteracy Education.Boston. Individuals in attendance wereasked to bring a toy donation for the Toysfor Tots program.2011brett franklin ’11 was named thenews director for Great Eastern Radio,LLC’s Lebanon and Montpelier, NewHampshire station clusters, as well as theprogram director for news/talk radio,WTSL AM and FM.CURRY SOCIAL CHATTER tPeter M. harding ’11 is pursuing a masterof science degree in Higher Educationwith a concentration in Student Affairsat Syracuse University. He currentlyworks as an Academic Consultant for theCollegiate Science & Technology EntryProgram (CSTEP) for the University andis a building manager for one of theircampus student centers.taylor M. younis ’10 became engaged toChristopher Teixeira in April 2012 and isplanning a May 2013 wedding.dave norris ‘10 and Patdoherty ’10 at the CurryCollege Alumni UglyAttire Holiday Party. Itwas held on December15 at The Point inSPRING 2013 CURRY COLLEGE MAGAZINE | 31

CLASS NOTESColleen J. Mcgillicuddy ’11 becameengaged to Michael DelRose, Jr. on July13, 2012.2012Michelle e. gere ’12 began working asa news writer for New England CableNews in December 2012. “It was alwaysmy dream to work in television,” saysMichelle. “I was hired straight from myinternship.”Patrice n. Morrison ’12 began working asa toddler teacher at Bright Horizons afterher graduation in May 2012.Melissa J. regan ’12 began working as aregistered nurse for a medical surgical unitat Hartford Hospital in Hartford, CT inSeptember 2012.Weddingsrobert n. Williams ‘61 &Carol WilliamsJennifer (Monaghan) broderick ‘99& Mike BroderickMary e. (Craig) borgendale ‘04& Erik Borgendalein MemoriamMarion “Mimi” PaulsonPerry Normal Schoolbarbara (sisson) gibson ‘67Perry Normal Schoolengagementslisa irving ‘04 & James Harringtonkatherine a. stockwell ‘07 &Kenneth StrempelJennie e. scappini ‘08 & Jared Girouxtaylor M. younis ‘10 & ChristopherTeixeiraColleen J. Mcgillicuddy ‘11 &Michael DelRose, Jr.diana giunta ‘81 (Nursing)laura ann (derbacher) Johnson ‘97Jesse Wolfe ‘05Remembering TrusteeJerald S. SavageBoard of Trustees member Jerald“Jerry” S. Savage, CPA passed awayon August 29, 2012. Jerry had beena member of our governing board since 1996, and wasTreasurer of the Board at the time of his passing. Hiswife, Sheryl Forman Savage is an alumna from theCurry College class of 1991. Jerry’s service has beenvery important to the College over these many years,and he is greatly missed.Remembering ProfessorC. Alan AndersonDr. Alan Anderson, longtime Professorof Philosophy and Religion at CurryCollege, passed away on November 25,2012. Dr. Anderson was instrumental in helping theCollege earn its accreditation and he taught numerouscourses, many of which were particularly popular withstudent nurses. Dr. Anderson also served as the Curryarchivist, compiling much information about cofoundersSamuel Silas Curry and Anna Baright Curry.We gratefully remember Dr. Anderson, who spent morethan thirty years of his life as a member of the CurryCollege community.32 | CURRY COLLEGE MAGAZINE SPRING SUMMER 2013 2012

DONOR PROFILE“I didn’t realize…how important itwas to give backto my College.Now, I reallyunderstand howit helps the institution,particularly from analumni participationstandpoint.”Kaitlyn (O’Connell) Rodriguez ’05, CommunicationDirector of Member Relations, Association of IndependentColleges and Universities in Massachusetts (AICUM)As Director of Member relations for the Association of independentColleges and universities in Massachusetts (AiCuM), Kaitlyn(O’Connell) rodriguez ’05 has developed a keen sense of why the developmentfunction at colleges and universities is so important.“i have given to different campaigns and non-profits, so i understandthe importance of giving in general. But for some reason i neverreally thought of giving back to Curry until i went to AiCuM.i didn’t realize how important higher education giving was and howimportant it was to give back to my College. now, i really understandhow it helps the institution, particularly from an alumni participationstandpoint. this was all new to me about alumni participation ratesand how that ties into national rankings. it was an eye-opener for me.”Kaitlyn has been preaching the benefits of participation ever sinceshe wrote her first check to the Annual Fund in 2008. the message thatshe’d most like to send to her fellow alumni is that “a dollar counts asparticipation.”“Participating and donating what you can – something is better thannothing – actually helps Curry. And anytime that Curry ranks better byexternal measures it helps me out, it helps everybody out that graduated.it’s almost like a return on an investment.”Kaitlyn enjoys other personal rewards of giving, too.“Curry cares not only about my dollar, but about my life. the staff goesthat extra mile to know who i am and to keep me involved in what’shappening on campus. those relationships inspire me. it’s a two-waycommunication stream which is nice and different from other placesi give to.”Kaitlyn also contributes her time, meeting with Curry studentsthrough ongoing academic programs. She continues to have keyrelationships with her professors who have brought her back to speakto their classes.“it’s not just about giving financially, but in other ways, too. i feel likethere’s something i can offer current students, and it’s another way forme to give back.”But Kaitlyn is quick to acknowledge that she gets something else inreturn as well.“Almost every time i come to campus, i walk away with an intern!”SUMMER 2012 CURRY COLLEGE MAGAZINE | 33

CURRYCOLLEGE1071 Blue Hill AvenueMilton, MA 02186MagazineCURRY COLLEGE1071 Blue Hill AvenueMilton, MA 02186-2395NON-PROFIT ORG.U.S. POSTAGEPAIDCURRY COLLEGEYou are cordially invited by theNational Alumni Council to aWinter Receptionwith President Kenneth K. Quigley, Jr.Please join the National Alumni Council andother Curry Alumni to network, socialize, and hearimportant College updates, including theopening of the new Student CenterThursday, January 7, 20107:00 pm - 9:00 pmStudent CenterKindly RSVP by December 31, 2009617-333-2121alumni@curry.eduPlease visit www.curry.edu for more informationDon’t stop reading now...head online for more!curry.edu/magazinethe Cuttingroom floorVideo extra -david littlefield ‘91Video extra -Joe Morabito ‘06Video extra -social Media andJob huntingCheck out a gallery ofthe “faces” that didn’tmake it onto the coverof this edition.The “Sausage Guy”dishes out his favoritestories from a careerbehind the grill.Get an insider view ofwhat it takes to succeedin Hollywood, and learnhow the Communicationgraduate staysconnected to currentstudents.Social media expertEric Stoller shareswhat to do andwhat NOT to do onyour favorite socialnetworks.Twitter.com Facebook.com Linkedin.com Youtube.com@curryEdu CurryCollegeAlumni /company/curry-college /currycollegevideoSUMMER 2012 CURRY COLLEGE MAGAZINE | 34

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