﻿<?xml version="1.0" encoding="utf-8" standalone="no"?><Search><pages Count="84"><page Index="1" isMAC="true"><![CDATA[for thoughtA look at UD’s full plate of food-related research and learning opportunitiesLots of HopsTasty sciences of brewing and fermentation are bubbling.Cracking the CaseAs the world clamors for chicken, UD works to ensure a safe supply.Gardens of Feedin’The bounty of UD’s  elds is there for the community to share.Churning MindsFrom the cow to the cone, ice cream is a sweet learning experience.]]></page><page Index="2" isMAC="true"><![CDATA[PHOTO BY AMBRE ALEXANDER]]></page><page Index="3" isMAC="true"><![CDATA[Above: UD’s garden is beloved by the community for its farm-to-table fresh produce.IN EVERY ISSUEOur UD . . . . . . . . . . . . . . . . . . .3 Blue Hens & Friends. . . . 17 Class Notes . . . . . . . . . . . . . 64 Weddings . . . . . . . . . . . . . . 71 New Additions . . . . . . . . . 74 In Memoriam . . . . . . . . . . . 77WEB EXTRAUD Legacy: Two families continue the CANR tradition of farming and fresh food. www.udel.edu/udmessengerVolume 25, Number 1 • 2017 1CONTENTSVolume 25, Number 1 April 2017FOOD FOR THOUGHTA special section on all things food at UDO ce Hours with UD’s Zen Chef                              21Kitchen tips and tricks from Vita Nova executive chef Joe DiGregorioFrom Cow to Cone                                           24A look into the process of UD’s sweetest treatsBig Things are Brewing                                      28Fermentation program bubbles to new academic heightsGMOs and the Future of the American diet                    32An excerpt from Food Fight, a new book by Prof. McKay JenkinsGardens of Feedin’                                          36A look at the UD people and programs focused on addressing community hungerPoultry in Motion                                           42UD’s poultry diagnostic center helps ensure safety of region’s multi-billion-dollar industryA Taste for Success                                          46Meet some of UD’s power players in the food and restaurant industryMain Street Eats                                             56A food guide for your next visit to campus]]></page><page Index="4" isMAC="true"><![CDATA[FROM OUR PRESIDENTExcerpt from President Dennis Assanis’ Inaugural Speech, Dec. 7, 2016For more than 270 years,the University ofDelaware has broughtforth knowledge andenlightenment, hascontributed scientificachievements and profoundideas, has transformed livesand has changed the world.Indeed, UD has grown intoone of the top academicinstitutions in the country,strengthened by a culture ofglobal connectivity. Ashuman beings, that is why weare all here—to become connected to something far more powerful than ourselves.So now we must all ask together, “What’s next? How do we take this rich legacy of discovery, progress and people forward? How can we impact a new generation? How can we ensure that our University not only endures, but thrives, for centuries to come?”I am often reminded of a word used by Homer: “ἀρετή,” (arête), meaning the constant drive for virtue and excellence. This drive captures our shared aspirations, defines our shared goals, and shapes our ability to meet the next great challenges of our future.Our students’ success will be defined by cross- cutting themes of inclusive excellence, an interdisciplinary and global perspective, and a spirit ofinnovation and entrepreneurship — all enabled by sustained investment in our intellectual and physical capital. We will cultivate in our people an ethos that values education, research, scholarship and engagement. We will develop the STAR Campus as a hub of innovation and the beating heart of our region’s economy. Theopportunities are virtually endless ... and endlessly exciting. This is a place where we have both the obligation and the privilege to make a difference, to stimulate minds, to always learn, explore, wonder and persevere. With knowledge comes insight, and with insight ... an opportunity to connect values with vision to create positive change for society.Ahead of us lie infinite possibilities. Drawing on the endless inspiration of my colleagues and the limitless potential of our students, I believe we will continue to build a University that defines success by the values we shape, the intellectual curiosity we cultivate, and the courage we inspire to make a difference in our world.I am committed—with my whole heart and soul— to making our shared vision a reality.2 University of Delaware MessengerKATHY F. ATKINSON]]></page><page Index="5" isMAC="true"><![CDATA[UD is making the mark in college rankings! Recent honors include:• U.S. News and WorldReport’s Best Colleges 2017, which ranked the University 30th among national public institutions and 79th among all national universities.• Princeton Review’s Colleges That Pay You Back: The 200 Schools That Give You the Best Bang for Your Tuition Buck, which noted UD students “benefit from a series of signature academic programs, where students rave about the ‘challenging classes and friendly professors.”• Kiplinger’s 2017 Best Value College, which ranked UD 39th among public colleges.NEWSBYTES Construction is beginning onthe 10-story, 120,000-square- foot STAR Tower, located on UD’s Science, Technology and Advanced Research (STAR) Campus, to serveas a home for high-tech businesses as well as several College of Health Sciences programs.OUR UDoffice spaces and opportunities for advanced research collaborations among industry, faculty and students. The tenants of the new Delaware Technology Park represent a mix of spinoffs evolved directly from UD research and outside entrepreneurs in life sciences, agriculture and materials science—all historical strengths forthe University.Atlanta Falcons linebacker Paul Worrilow, AS13, faced the New England Patriots in Super Bowl LI, making him the ninth former Blue Hen to become a member of a Super Bowl team.STAR Campus’ new incubator space will be home to 12 of the region’s most promising start-up businesses. Called DPT@STAR and funded by a $3 million loan investment from the state, the 10,000-square-foot space will have prized “wet” labs,Please visit www.udel.edu/udmessenger for more on these storiesVolume 25, Number 1 • 2017 3]]></page><page Index="6" isMAC="true"><![CDATA[OUR UDNew initiatives leverage University strength, advance U.S. manufacturing leadershipBiden, UD partner to launch Biden Domestic Policy InstituteA new partnership between the University of Delaware and Joseph R. Biden Jr., AS65, the 47th vice president of the United States, will pair his long-time work in domestic policy issues with the University’s strengths in public policy education and research.Biden will serve as the founding chair of UD’s Biden Institute, a new research and policy center focused on developing public policy solutions for issues ranging from economic reform and environmental sustainability to civil rights, criminal justice, women’s rights and more. The institute will also convene thought leaders on the most important issues of the day.“Every day of my career in public service has been motivated by the desire to ensure that every American is treated with dignity and gets a fair shot,” said Biden. “I am happy to continue that work at my alma mater, a place that is stamped on my heart. I look forward to working with a top-notch policy staff at the Biden Institute to continue the hard work of developing public policy to benefit American families.”The Biden Institute, which will be part of the University’s School of Public Policy and Administration, will initially be located at 44 Kent Way on the University campus in Newark, Delaware.“We’re very excited about this new relationship with Joe Biden, one of our most distinguished and loyal alumni,” said University President Dennis Assanis. “His vast experience as a public servant for more than 40 years will bring an important focus to many domestic policy matters thatThrough the new National Institute for Innovation in Manufacturing Biopharmaceuticals, UD will work with 150 partners nationwide to develop ways to make the next generation of medicines and patient therapies. Additionally, the Rapid Advancement in Process Identification Deployment will focus on less expensive, more energy-efficient ways to manufacture chemicals.When it comes to innovation, UD is both nimble and rapid in its two new initiatives that ensure the United States remains a world leader in advanced manufacturing.The first is the new National Institute for Innovation in Manufacturing Biopharmaceuticals (NIIMBL). Led by Professor Kelvin Lee, a collaborative team at UD secured the largest federal grant in institutional history—$70 million from the U.S. Commerce Department—to create NIIMBL. Working with 150 partners nationwide, UD will help develop ways to make the next generation of medicines and patient therapies.The Newark-based NIIMBL will be the 11th Manufacturing USA Institute, a network of research institutes across the country focused on developingand commercializing advanced manufacturing technologies. Delaware’s institute leverages UD strengths in chemical engineering and materials sciences, most prominently exemplified by the late Richard Heck’s Nobel Prize-winning work that revolutionized pharmaceutical manufacturing.“The awarding of NIIMBL signals affirmation on the national scale of the excellence in research and innovation at the University of Delaware,” said Charlie Riordan, UD’s vice president for research, scholarship and innovation.In addition, a team led by Professor Dion Vlachos is playing a key role in another newly founded manufacturing institute dedicated to the Rapid Advancement in Process Intensification Deployment (RAPID), an initiative of the U.S. Department of Energy.“Our goal is to work in partnership with industry to make better, smaller, more energy-efficient, lower cost chemical manufacturing processes and technologies,” Vlachos said. “Our work will have application in such areas as clean water, the paper industry, and the conversion of wood waste and other biomass into fuels and other useful chemicals.”Through the collaboration, University expertise in catalysis and reactors will help researchers discover less expensive, more energy-efficient ways to manufacture chemicals. z4 University of Delaware MessengerEVAN KRAPE]]></page><page Index="7" isMAC="true"><![CDATA[Shown here speaking at President Dennis Assanis’ inauguration ceremony, Joseph Biden, AS65, will serve as the founding chair of UD’s new public policy institute, established in his name.1994 to change the culture around domestic violence and sexual assault, and protect and strengthen victims’ rights.As the 47th vice president of the United States, he oversaw the implementation of the American Recovery and Reinvestment Act, which was integral to rescuing the economy from the brink of another Great Depression. The Recovery Act added two million jobs to the economy and made an unprecedented investment in America’s infrastructure.He also chaired the Middle-Class Task Force, an administration-wide effort to improve the everyday lives and livelihoods of working men and women, and oversaw the administration’s Skills Initiative to improve federal workforce training programs. He authored “Ready to Work: Job-Driven Training and American Opportunity,” a report to the president on how best to ensure American workers are trained for the jobs of the 21st century.Biden led the administration’s efforts to implement meaningful reforms to reduce gun violence in this country, which resulted in federal actions aimed at strengthening the background check system and addressing mental health issues linked to gun violence, among others.In January, President Barack Obama awarded Biden the Presidential Medal of Freedom, with Distinction, the highest civilian honor in the U.S.A frequent visitor to his alma mater, Biden has spoken at four UD Commencement ceremonies (in 1978, 1987, 2004 and 2014). Last December, he was a featured speaker at the inauguration ceremony for UD’s new president, Dennis Assanis.He donated his Senatorial papers to the University of Delaware Library in 2011, when he also delivered the inaugural James R. Soles Lecture on the Constitution and Citizenship. In 1984, he was inducted into the University’s Alumni Wall of Fame.His wife, Jill Biden, AS75, EHD06PhD, and sister Valerie, AS67, are also UD alumni. zenhance the broader portfolio of programs within our school of public policy. His insight and experience will lend invaluable enhancementto programming, education and research initiatives as the University of Delaware helps shape the future leaders of our society.”Assanis said the creation of the Biden Institute will be complemented by the addition of new faculty, increased enrollment in the school, and an initiative to expand the school’s offerings in the areas of smart cities, environment and energy, social justice and disaster management.With a distinguished faculty and a cadre of dedicated professionals, the School of Public Policy and Administration is a globally recognized, comprehensive school that translates scholarship and research into usable knowledge to inform decision-making and policy, improve leadership and management and address critical societalneeds. Top-ranked programs include city management, nonprofit management and public administration and management. The school offers bachelor’s, master’s and doctoral degree programs, and more than 300 public, private and nonprofit institutions, locally and globally, use the research expertise and services of the school each year.A career of serviceAs a U.S. senator from Delaware for 36 years, Biden was a leading architect of domestic policy on some of the most pressing issues facing the country. Then-Sen. Biden served as chairman or ranking member of the Senate Judiciary Committee for 17 years, and was a preeminent voice on criminal justice issues, including authoring both the landmark 1994 Crime Act and the Violence Against Women Act. Biden has worked relentlessly since the passage of the Violence Against Women Act inVolume 25, Number 1 • 2017 5OUR UDKATHY F. ATKINSON]]></page><page Index="8" isMAC="true"><![CDATA[OUR UDSunita Chandrasekaran, assistantprofessor ofcomputerscience, won a2016IEEE-CSTCHPCAward for Excellence for Early Career Researchers in High Performance Computing. She is one of just three winners nationwide and the only one affiliated with an academic institution.P. Gabrielle Foreman, the Ned B. Allen Professor of English, has received the 10th Modern Language Association Prize for a Bibliography, Archive or Digital Project for the UD-led Colored Conventions Project, which brings 19th century black organizing to life in a digital space.Jason Gleghorn, assistant professor of biomedical engineering, has been honored with a Rising Star Award from the Biomedical Engineering Society. One of just 10 researchers in the nation to receive the honor, Gleghorn was recognized for his work on lung development.Kosher USA: How Coke Became Kosher and Other Tales of Modern Food, by adjunct history and Jewish studies professor Roger Horowitz, has been named an Outstanding Academic Book for 2016 by the American Library Association journal Choice.HONORS & ACHIEVEMENTS of UD faculty and sta Kosher USA also has received the Jewish Book Council’s National Jewish Book Award in the category of American Jewish Studies.Anderson Janotti, assistant professor in materials science and engineering, has received a National Science Foundation Faculty Early Career Development Award to develop computational models of defects in materials that are used for energ y, electronics and optoelectronics applications.Anderson JanottiDeb Jaisi, assistant professor of plant and soil sciences, has received a National Science Foundation Faculty Early Career Development Award to locate the sources of phosphorus compounds and study the degraded products they leave behind in soil and water.Mark Moline and Neil Sturchio, faculty members in the College of Earth, Ocean, and Environment, have received Project of the Year awards from the Strategic Environmental Research and Development Program. Moline, professor and director of the School of Marine Science andPublic Policy, was part of a team honored for its resource conservation and resiliency project. Sturchio, professor and chair ofthe Department of Geological Sciences, was part of a team recognized for its environmental restoration project.Karen Rosenberg, professor of anthropology, has been named a fellow of the American Association for the Advancement of Science for her “distinguished contributions to understanding the evolution of human childbirth... and for leadership in professional associations and teaching.”Michela Taufer, the David L. and Beverly J.C. Mills Chair of Computer and Information Sciences, has been elected general chair of the 2019 International Conference for High Performance Computing, Networking, Storage and Analysis.A paper co-authored by Erik Thostenson, EG98M, 04PhD, associate professor in the College of Engineering, and published in the Journal of Nondestructive Evaluation is among the most cited, downloaded and shared articles of 2016 within materials science and engineering.Jackie Wilson, assistant education professor and director of UD’s Delaware Academy for SchoolLeadership, will facilitate a national project launched by the School Superintendents’ Association to provide support for women in school leadership.Cathy Wu, theUnidel EdwardG. JeffersonChair ofBioinformaticsandComputationalBiology, director of UD’s Center for Bioinformatics and Computational Biology, director of the Protein Information Resource, and professor of computer and information sciences and biological sciences, has been named a 2016 Highly Cited Researcher by Thomson Reuters. The designation, which she also received in 2014 and 2015, places her among the top 1 percent of researchers most cited for their subject field and year of publication in Reuters’ academic citation indexing and search service, Web of Knowledge.Rui Zhang, assistant professor of computer science, has received a National Science Foundation Faculty Early Career Development Award, “Secure Database- Driven Dynamic Spectrum Sharing,” to address issues of security and privacy surrounding radio spectrum sharing. z6 University of Delaware Messenger]]></page><page Index="9" isMAC="true"><![CDATA[1Fr Sa SuWeekend Blue Hens Events Reunions6,000 60+ 11Class You’re invited to attend the 9th AnnualJune 2-4, 2017NEW THIS YEAR!Geography of Beer Wagers and Waffles Farm to Fork Do2Learn MakerSpace Chocolate CompositesCyber Range Live FireGo Baby Go Car Show Creating Art at UDYour Brain in ActionDouble Dips for Double DelsRegisterTodaywww.udel.edu/ alumniweekendTHERE’S SOMETHING FOR EVERYONE, ESPECIALLY YOU. #UDAW Volume 25, Number 1 • 2017 7a/ude.llumenidweue.kwenwdw••dwnwewk.uedeel.wedu/inmula]]></page><page Index="10" isMAC="true"><![CDATA[OUR UDMeet Danny Rocco: Q&A with UD’s New Head Football CoachAfter 33 years coaching the game he loves—the last 11 as a head coach with the University of Richmond— Danny Rocco has found a new home in Newark, Delaware, where he inherits a program with six national championships, three Hall of Fame head coaches, numerous players in the NFL and an enthusiastic fan base. Here, we learn more about his vision for Delaware Football.What do you say to someone who asks, “Why Delaware”?I was out there on the [Delaware Stadium] field when I brought my Richmond team here in 2013. I can remember walking the field before the game, seeing the six national championship banners and just taking it all in. I think I knew at that time that I felt this place could really be special again. I am truly appreciative of the opportunity to be able to take some leadership here and help Delaware Football move forward.Describe your recruiting style and the type of student- athletes you want to bring to Delaware.First and foremost, we recruit character. We recruit young people who have ambition, young people who want to succeed and achieve as student-athletes and succeed and achieve in life. Those are the kind of people I want to be around. I want goal-oriented, highly-motivated people on my football team.Can you speak to the importance of education?That’s why we are here. Our players are student-athletes and college students. The most important part of this time in their lives is their academic success. And theexperience is that much better when they have success on the field.What most excites you about the future of Delaware Football?The biggest thing for me was thevision, the enthusiasm and theenergy that I received when I spoke with President Assanis and [Athletic Director] Chrissi [Rawak] about the future of not only Delaware Football, but the entire Universityand the goals that they have set moving forward.What do you like to do when you are not coaching?[My wife] Julie and I have aSt. Bernard, Max, who we are very affectionate with. We like to take Max out and go for walks and we like to travel. zField Hockey Champs2016 was quite the year for UD field hockey.There was the history-making November National Championship game, in which the No. 8 Blue Hens capped their campaign with a 3-2 win over No. 4 North Carolina to capture their first-ever NCAA crown. (Prior to that, the University had not made it to the final four weekend since 1982, the second year of the tournament’s existence).There was the season itself, in which Delaware Field Hockey, which won its fourth straight CAA title, wrapped the year by winning its final 19 games and outscoring opponents by an astonishing 100-39 margin over the course of the season.And there were the accolades that followed. Head coach Rolf van de Kerkhof and his staff were named the Front Rush/NFHCA Division I National Coach of the Year, the Colonial Athletic Association Coach of the Year, ECAC Eastern Coach of the Year and NFHCAMid-Atlantic Region Coach of the Year. Sophomore Greta Nauck, AS19, whotallied the game-winning goal in 10 of UD’s 23 victories—including the National Championship game, where she did so with less than 6 minutes to play—was named the nation’s best collegiate field hockey player. The two-time All-American was also named the CAA’s Player of the Year, the ECAC Division I Offensive Player of the Year and was featured in Sports Illustrated as a part of the ‘Faces in the Crowd’ and within SI for Kids with her own trading card.Three-time All-American midfielder Esmée Peet, BE17, was named CAA Scholar-Athlete for field hockey, and the entire team has been lauded and praised for its drive and determination.One high-profile fan has been especially supportive and inspiring.“I don’t think there’s anything that prepares you more in life than sports,” said Vice President Joe Biden, AS65, who welcomed the team to his then-home in the U.S. Naval Observatory. z8 University of Delaware MessengerPHOTO BY MARK CAMPBELLMARK CAMPBELL]]></page><page Index="11" isMAC="true"><![CDATA[CLASS REUNIONSSATURDAY, JUNE 3, 2017Gather a group of your closest college friends and return to campus this June! It’s time to celebrate your class reunion and connect with classmates at UD’s 9th annual Alumni Weekend.CLASS OF196750 YEAR REUNIONCLASS OF20161 YEAR REUNIONCLASS OF20125 YEAR REUNIONCLASS OF200710 YEAR REUNIONCLASS OFCLASS OF2002201215 YEAR REUNION5 YEAR REUNIONCLASS OF199720 YEAR REUNIONCLASS OF199225 YEAR REUNIONCLASS OF198730 YEAR REUNIONCLASS OF198235 YEAR REUNIONCLASS OF197740 YEAR REUNIONCLASS OF197245 YEAR REUNIONRegisterTodaywww.udel.edu/ alumniweekendTo register for your class reunion, visitwww.udel.edu/alumniweekend/reunionsSpread the word that you’re returning home by using hashtags #UDAW and #BlueHensForever on your social media channels.Volume 25, Number 1 • 2017 9a/ude.llumenidweue.kwenwdw••dwnwewk.uedeel.wedu/inmula]]></page><page Index="12" isMAC="true"><![CDATA[OUR UDFrom steam engines to cybersecurity Departments of mechanical and electrical & computer engineering celebrate 125-year anniversariesThe year is 1891, and America is marching resolutely along the path laid by the Industrial Revolution. In a small wood-framed building in a quiet corner of a growing campus, the University of Delaware is leaping into step with that march, helping to create the machines that will let 20th century citizens talk, travel and live in ways once unimagined.Today, 125 years after the Department of Mechanical and Electrical Engineering was born in that humble shack on Old College, the now-separate departments in the College of Engineering are still keeping pace with technological revolutions—and still dreaming up life-altering ideas.Instead of steam engines andtelegraphs, mechanical engineeringstudents are pushing the boundaries ofcybersecurity and robotics, biomechanics and clean energy, nanotechnology and composites—and looking back with pride at the advances made by their predecessors.Over the decades, UD professors and students in Electrical & Computer Engineering have helped build the foundations of the Internet, pioneered composite technology and invented the touch-screen technology used in mobile devices.The electrical engineering program propelled Mark Bendett, EG81M, 85PhD, into a career of invention and innovation in the field of photonics and other emerging technologies, leading to 53 patents, with 20 more in the pipeline. “I like working at the edges,” he says. “I always combine my core background with something new, so I can always be learning. That’s what makes life fun. And UD was where I learned that engineering could be fun.“There were a lot of professors who came here from industry, and insisted we build things ourselves rather than stay buried in a textbook,” he adds.It’s that kind of approach that has led to graduates with the confidence to start their own companies and conduct their own groundbreaking research—designing software for automating lab systems, engineering composites for Navy ships, uncovering the mysteries of traumatic brain injuries.sustained, especially now that students have access to the cutting-edge Harker Interdisciplinary Science and Engineering Lab and its resident Nanofabrication Lab, as well as innovation-fostering centers like the just-opened iSuite, where Electrical & Computer engineers can immerse themselves in a team-based, problem- solving, project-driven dynamic.“This has been a significant change in how we’re training engineers,” says Ken Barner, professor and chair of Electrical & Computer Engineering.For mechanical engineers, the Design Studio is fulfilling those idea-to-prototype ambitions. “That’s been a real game- changer,” says David Helwig, EG73, a member of the President’s Leadership Council who has helped guide the engineering program—and support itsstudents—for years. “It brings the space for students to do more meaningful work.”And with that work comes meaningful change, as the University marches on to chart its next century of growth. z125ANNIVERSARYCommencement, May 27• Grand finale of events over Alumni Weekend, June 2-4Electrical & Computer Engineering (ECE) www.125.ece.udel.edu• Main Event, May 19-20, which includes ECE Impact,Research Showcase, iSuite Ribbon Cutting & 125th Gala• Special celebration for ECE graduates atCommencement, May 27• Events over Alumni Weekend, June 2-4Join the celebrationThe Mechanical Engineering and ElectricalEngineering departments have been busy celebrating their joint 125th anniversaries. Here’s a sampling of some upcoming events:Mechanical Engineering (ME)www.125.me.udel.edu• Special celebration for ME graduates atIn coming years, that innovative energy seems sure to beVolume 25, Number 1 • 2017 11]]></page><page Index="13" isMAC="true"><![CDATA[12 University of Delaware MessengerA window intoanother time Victorian Collection is the Largest Gift in UD Library’s HistoryMark Samuels Lasner has been called many things. A scholar. A dandy. A man who stepped out of a time machine. The foremost blind book collector in the world. Certainly, for a senior research fellow at Morris Library who regularly sports a three-piece suit, cane, fedora and monocle, all these characterizations are fitting. But if any description truly captures Samuels Lasner’s essence, it’s bibliophile—a lover of books.“With a book,”he says,“you’re literally holding history in your hand.”The 1896 Kelmscott Press edition of Chaucer’s Works printed by William Morris]]></page><page Index="14" isMAC="true"><![CDATA[As one of the most celebrated private collectors in the country, Samuels Lasner has more than earned the title of book lover. And now, he can add another word to his identity: philanthropist. Last June, he donated his life’s work—a vast gathering of British literature and art of the period 1850 to1900—to the Library’s Special Collections. The collection is the largest and most valuable donation in the Library’s history. Appraised at more than $10 million, it contains some 9,500 books, letters, manuscripts, graphics and ephemera from a who’s who of Victorian cultural movers and shakers, including Oscar Wilde, George Eliot, Dante Gabriel and Christina Rossetti, William Morris, Max Beerbohm and Aubrey Beardsley.Amassing the collection has taken Samuels Lasner to bookshops large and small, to auction houses and consignment shops, from New York to London, and involved relationships with museums and societies such as the National Gallery of Art and the Grolier Club, as well as with academics and other private collectors. The collection’s original appraiser, David J. Holmes, remarked that it would be “virtually impossible” to build something of its scope again.And while some would be loath to part with something so irreplaceable, Samuels Lasner adopts a view as pragmatic as it is altruistic. “Collectors are the people who are left with the job of preserving and organizing our cultural heritage,” he says. “This gift is a way for the collection to live on.” Samuels Lasner hopes his gift will inspire others to recognize the importance ofAbove left: The Slippers of Cinderella, watercolor by Aubrey Beardsley, 1894. Above right: Pencil, ink, and wash caricature of Oscar Wilde by Max Beerbohm, ca. 1895–1900Valued at more than $10 million, Mark Samuels Lasner’s collection of Victorian literature and art is the largest gift in UD Library’s history.original materials and explore the worlds of knowledge they contain—to understand that a page is not merely a text, but a window into another time and place. In accepting the Mark Samuels Lasner Collection, the University has maade a commitment to a major library renovation, including the creation of a new Special Collections facility, which will have a transformative impact.Samuels Lasner’s UD colleagues, who are among his biggest admirers, are confident that it will. L. Rebecca Johnson, head of the manuscripts and archives department at Morris Library and curator of the Joseph R. Biden, Jr. Senatorial Papers, believes the campus has been enriched both by the collection and by Samuels Lasner himself. “Mark is a true bibliophile,” she says. “He’s building bridges not only between people, but campus and other places, and between Delaware and the world.” z—Kevin Liedel, AS05, 07MEVAN KRAPEVolume 25, Number 1 • 2017 13]]></page><page Index="15" isMAC="true"><![CDATA[In His Own WordsOn spending his childhood in a picturesque Queen Anne summer cottage:“I grew up in a kind of turn-of-the-century palace—except with leaks and cracks. When the owner tore it down in 1961 and my grandparents had to move, it broke my heart. I think of collecting the late Victorians as my attempt togo back home.”On being a teenager in mid-century America:“I didn’t have a lot in common with my peers. But I was always fascinated by the 19th century. That’s where I felt I belonged. I often think that, like the Pre-Raphaelites who looked back with admiration at Medieval literature and Renaissance art, I’ve also looked back—just not so far.”On fate:“I’m a very firm believer in things eventually ending up in the right places. I’ve had too many odd coincidences happen. I know there’s something that causes them, though I don’t know what it is. I think collecting was thrust upon me.”On collecting:“You need a bit of ruthlessness. But to be really successful, you also have to be adept at forming friendships with booksellers, librarians, scholars and other collectors. If you are involved in a serious way, you will learn from these people, and that is most important.”On being a book collector with limited eyesight:“I’m legally blind and have been since birth. Books were wonderful, because I could bring them very close and read them and see them. I suspect this is also one of the reasons I like portraits. There is a long tradition of bibliophiles who have severe vision problems, and I think it’s because people who can’t make out things in general like to gather around them what they can see.”On the collection itself:“I’ve tried to capture in this collection the relationships and connections among hundreds of creative figures who lived between 1850 and 1900. There is one thing I’ve realized when it comes to the 19th century: Everyone knew everyone else, even if they didn’t necessarily know them very well.”On UD being the right home for the collection:“The University of Delaware is a great educational institution with a major research library. This collection can have a transformative effect on Morris Library, but more than that, it can be an inspiration to other potential donors and raise the University’s research profile. UD really is the perfect fit.”On parting with the collection:“I haven’t really parted with it. The collection and I are maintaining the same relationship. I’m still the caretaker and the enthusiast, and I’m always adding more to it.”“Victorian Passions” ExhibitionIn celebration of the collection and the gift, the University of Delaware Library will host an exhibition titled “Victorian Passions: Stories from the Mark Samuels Lasner Collection” and curated by Margaret D. Stetz, Mae and Robert Carter Professor of Women’s Studies and professor of humanities, on view in Morris Library’s Special Collections Gallery through June 3, 2017. Visitors can see, among other unique items, signed first editions of Dracula, The Importance of Being Earnest and Tess of the D’Urbervilles; the manuscript of a poem by Oscar Wilde; letters written by George Eliot, Charles Darwin and George Bernard Shaw; photographs by Lewis Carroll and Julia Margaret Cameron; original caricatures by Max Beerbohm; and drawings by Aubrey Beardsley and Beatrix Potter.For more information go to: library.udel.edu/spec/collections/msl.14 University of Delaware MessengerThe Mark Samuels Lasner Collection includes many unique items. Opposite page, top to bottom: signed copy of Christina Rossetti’s Goblin Market and Other Poems, 1862; illustrated visitors’ book for Edward Burne-Jones’s country house with caricature of William Morris, 1881–1898; William Morris, calligraphic manuscript catalog of his library, ca, 1890]]></page><page Index="16" isMAC="true"><![CDATA[From left: Jennifer, Lori, Melissa, Michael and Rosann Geltzeiler, President Dennis Assanis and Bruce Weber, dean of Lerner College of Business and EconomicsLerner trading center renamedEVAN KRAPEThe Lerner College of Business and Economics has renamed its trading center in honor of alumnus and University trustee Michael S. Geltzeiler, BE80, and his wife, Rosann F. Geltzeiler, whose $1.5 million gift will enhance the center’s mission to provide real-time industry application to students, and high-tech, practical teaching tools to faculty.The Michael and Rosann Geltzeiler Trading Center will ultimately reach thousands of students who benefit from the classes, workshops and advanced training in trading technology that take place each semester in the center. Thanks to the Geltzeilers, the fund will ensure the preservation and progression of this distinguished trading center for current and future Blue Hens.“As an alumnus, I’ve always held the Lerner College near and dear to my heart,” said Michael Geltzeiler. “Given my former role at the New York Stock Exchange, I’ve seen what it takes to be prepared for the rigors of a career in financial services—and we wanted to provide resources to enhance the hands-on learning experiences necessary for UD students to succeed. Rosann and I could not think of a better way to do this than to support the programs that take place in the trading center.”In addition to this recent gift, the Geltzeilers have provided tremendous financial support to the University for nearly 30 years, including the Michael and Rosann Geltzeiler Scholarship, established in 2011 to support Lerner College students from New York City who demonstrate high financial need.UD President Dennis Assanis expressed his appreciation for the generous commitment, saying, “The Geltzeilers’ support of the University and the Lerner College will not only reinforce experiential learning opportunities for our students, but will elevate the University’s offerings to future Blue Hens who will continue to make great impact on the financial industry. I am hopeful the Geltzeilers’ gift will inspire others to advance UD in a similar manner.” zVolume 25, Number 1 • 2017 15]]></page><page Index="17" isMAC="true"><![CDATA[OUR UD16 University of Delaware Messenger]]></page><page Index="18" isMAC="true"><![CDATA[HensBLUE&FriendsOUR UDSpecial EditionUniversity Celebrates Inauguration of 28th PresidentOffering high aspirations for University of Delaware’s potential in the century ahead, President Dennis Assanis was inaugurated in a Dec. 7 ceremony that marked a “new chapter” for the 274-year-old University.UD’s 28th president vowed to strengthen and expand the University’s connection to the world during the celebration, which also included an array of events aimed at showcasing institutional strengths and acknowledging its core duty to prepare students for a rapidly evolving world.Speakers included then-Vice President Joe Biden, AS65, 04H, and then-Gov. Jack Markell of Delaware, who praisedAssanis for his pioneering scientific research and selfless character. “Universities have a special responsibility to promote thoughtful discourse, while at the same time addressing the inequalities of society,” Mary Sue Coleman, president of the Association of American Universities, told the audience. “That is why Dennis Assanis is an exceptional choice to lead this University at this time. This is not easy work, but that will not discourage him. It will motivate him, and he will motivate you.”Beyond the formal ceremony, events included an Academic Symposium, an inaugural dinner and a student reception. A sampling of the celebration’s events is below.Student CelebrationMonday, Dec. 5, 2016, Perkins Student Center West LoungeSelfies with the new president were a popular pastime at the undergraduate A student’s experience should include personal enlightenment as well as and graduate student reception, held in the west lounge of the Perkins Student academic excellence, Assanis said in his inauguration address.Center during inauguration festivitiesAcademic SymposiumWednesday, Dec. 7, 2016, Roselle Center for the ArtsThe inauguration included an academic symposium titled “Ideas that Dare to Change the World,” which included lectures from prominent faculty. Pictured from left: Profs. P. Gabrielle Foreman, the Ned Allen Professor of English; Cole Galloway, professor in the Department of Physical Therapy; Roberta Golinkoff, Unidel H. Rodney Sharp Chair in the School of Education; Debra Hess Norris, Unidel Henry Francis du Pont Chair in Fine Arts and chair of the Department of Art Conservation; and Norman Wagner, Unidel Robert L. Pigford Chaired Professor of Chemical and Biomolecular Engineering.Volume 25, Number 1 • 2017 17PHOTOS BY KATHY F. ATKINSON, EVAN KRAPE AND KEVIN QUINLAN]]></page><page Index="19" isMAC="true"><![CDATA[HensBLUE&FriendsSpecial EditionPresidential colleagues from dozens of institutions, including Harvard and the College of William and Mary, sent their congratulations and best wishesMary Sue Coleman, president of the Association of American Universities, with the Assanises.Board Chair John Cochran awards Assanis the University’s Chain of Office, symbolizing the presidential responsibility to ensure “no student enters here unprepared nor departs from here unfit.”Valerie Biden Owens, AS67, Jill Biden, AS75, EHD06M; Eleni Assanis and family members enjoy the ceremony.Installation CeremonyWednesday, Dec. 7, 2016, Roselle Center for the ArtsInauguration DinnerWednesday, Dec. 7, 2016, Clayton HallGuests fill Clayton Hall for President Dennis Assanis’ Inauguration Dinner. President Assanis welcomes guests.18 University of Delaware MessengerPHOTOS BY KATHY F. ATKINSON, EVAN KRAPE AND KEVIN QUINLAN]]></page><page Index="20" isMAC="true"><![CDATA[]]></page><page Index="21" isMAC="true"><![CDATA[After his formal inauguration, President Assanis and his wife, Eleni, set out to meet with Blue Hens from across the country. These events aimed to foster dialogue and engagement amongalumni, parents and friends interested in the priorities and future of UD. For a list of upcoming Welcome Tour events, please visit www.udel.edu/giving/presidential/welcome-tourGeorgetown, DelawareDec. 8, 2016Hens &BLUEFriendsPresidential Welcome TourSpecial EditionParents Mark and Cindy Isaacs with President AssanisMichele Walfred, AS07, 14M, and Kent and Sussex County Alumni Club President Shanté Hastings, EG00Ft. Lauderdale, FloridaJan. 26, 2017Ryan Banker, AS12, and Abdel Hossain, AS16Michael Grimme, EG78, President Assanis and Vincent Youmans IV, AS90Philadelphia, PennsylvaniaJan. 31, 2017Parents Janet Cantwell-Papale and Vincent PapaleLeslee Frye, AS04, Megan Jermain, EHD06, and the AssanisesVolume 25, Number 1 • 2017 19]]></page><page Index="22" isMAC="true"><![CDATA[THIS MONTHThe University of Delaware is proud to celebratethe Mendelssohn Festivalfeaturing the internationally acclaimedCalidore String QuartetNoted for their fiery brilliance, breadth of musicianship and palpable on-stage energy, the Calidore String Quartet will serve as 2017 Visiting Guest Artists for the University of Delaware, where they will play the complete works for string quartet by celebrated German composer Felix Mendelssohn.April 24-26, Gore Recital Hall in the Roselle Center for the Arts Performances at 5:30 p.m. on April 24 & 25Grand finale with UD’s Serafin String Quartet at 8 p.m. on April 26Tickets are $15 adults; $10 UD faculty/staff/alumni and seniors; $5 students. Tickets are available at the door. Cash or check only.For additional information or to view a list of upcoming performances, please visit www.music.udel.edu]]></page><page Index="23" isMAC="true"><![CDATA[For some 20 years now, all the ingredients of an impending kitchen nightmare have confronted Joe DiGregorio at any given moment of every day of each semester he teaches.Over the course of eight months each year, the veteran chef and his students toil over the blazing stoves of Vita Nova restaurant to feed some 4,000 diners—each a paying customer, and none expected to pay for a trainee’s mistake. Through lunch and dinner, dozens of Hospitality Business Management students will rely on him for cucumber-cool guidance as countless perils threaten, from a broken hollandaise to limp linguine.In the intellectually contemplative world of a university, it’s a remarkable sort of high-pressure classroom he oversees. But in the superheated realm of commercial kitchen work, that pressure is a way of life.So as chef instructor and senior lecturer at UD’s student-operated fine dining restaurant, DiGregorio is legendary for embracing Zen amid the zaniness, and for being chill no matter how hot the fire. He knows: The way to instill confidence is to show confidence. The way to avoid panic is to exemplify its futility. And the way to introduce young restaurant professionals to the meltdown-prone real world is to make them stare it straight in the face, and prevail.“When he comes over to help, you feel so reassured,” says student manager Victoria Bailor, BE17. “In the beginning, he gives you all you need to succeed. From there, it’s more sink or swim. But he’s also there for you if you start to sink.”Some will come close to that precipice in frantic moments. He can see it in their eyes—that paralyzed fear of a cook caught “in the weeds” of a rush. He speaks to them calmly, walks them through the swirling chaos, shows them how to step through the crisis themselves, and watches with pride as they emerge from that cauldron with the skills demanded by industry—resilience, team spirit, leadership.As a result, UD-trained students are snapped up by hospitality industry recruiters soon after graduation, confident they can cope with whatever comes their way. “We have alumni all over the world, and they are very accomplished,” says manager Venka Pyle.For DiGregorio, who has been with Vita Nova since its birth in 1996, it’s all about ensuring that the lab cuts no corners, despite its hands-on training role. It intentionally aims for a high-end, haute-cuisine experience, drilling its students not only in cooking, but also in the formal French styles of service that seem quaint luxuries today. Through the years, it has also been aided by tremendous donor support.“We are so fortunate to have had so many believe in our work and mission," he says. "There aren't a lot of models that do what we do. We do everything right here—it's a condensed experience .” zOUR STUDENTSVolume 25, Number 1 • 2017 21Office Hourswith UD's Zen Chef,Joe DiGregorioby Eric Ruth, AS93PHOTO BY KATHY F. ATKINSON]]></page><page Index="24" isMAC="true"><![CDATA[Tips from the chefMise en placePronounced “meeze on plass” and French for “putting in place,” this phraseis the catch-allconcept for havingall utensils and ingredients in reach before beginning a recipe. It makes your time in the kitchen much more efficient and stress-free.Stay sharp“A sharp knife ismuch safer thana dull knife,” says DiGregorio. “Myworst injury waswith a carrot and dull knife. The knife didn’t want to cut through the carrot, slipped and found my finger. Six stitches was a hard lesson.”Choosinggood beefContrary to health-conscious consumers’ instinct,the most tender steaks show well-distributed specks of fat throughout the flesh. Pro tip: Avoid beef that appears allred and “fat-free.”Use unrefined oilsAlong withextra virgin oliveoil, DiGregorio recommends many other unrefined oils— such as corn, avocado and grapeseed—that are great for finishing or in a saladdressing.22 University of Delaware MessengerCutting an onionCut off the ends, cut in half from tip to roots, then peel. Place onion cut- side down on surface, and make several vertical slices, not quite cutting through to the root. Turn the onion 90 degrees, and make an equal number of vertical slices.Cut safe“Always keep fingers and thumb tucked in while slicing and dicing," says DeGregorio. "We call it the claw. Curl your fingers into a claw, using the tips of your fingers to steady the food. While cutting, use the edge of your knuckles as a guide for the knife.”Office Hourswith UD's Zen Chef,Joe DiGregorioMAIN PHOTO BY EVAN KRAPE. INSETS BY KATHY F. ATKINSON]]></page><page Index="25" isMAC="true"><![CDATA[To make a dining reservation at Vita Nova, please call 302-831-0500 or email vitanova@udel.eduGarlic tipTo easily remove the skin from a clove of garlic, give it a gentle smack with the flat of a knife. Then sprinkle the garlic with just a touch of salt (creating an abrasive surface) and sharply mash the clove, using the flat of the knife as a press. Now chop lightly.Volume 25, Number 1 • 2017 23]]></page><page Index="26" isMAC="true"><![CDATA[2From cow to coneBy Eric Ruth, AS933C1On a quiet spring morning at UD’s farm, the sun slips over the horizon and spreads across the fields, casting dawn’s glow toward the barns where cows slumber. Roused from their night’s rest, they amble obediently toward the milking parlor, taking their places with well-drilled routine as the machines are attached and the pumps switched on.Soon, their milk will start to flow— gallon after gallon, rich and fresh and full of cream. Within hours, it all will be on its way—to the processing plant, then into the ice cream machine, and ultimately into the cardboard cartons bearing words that have come to symbolize joy inside and outside of campus:UDairy Creamery Ice Cream—From the Cow to the Cone.The story of this now-iconic UD product is a tale that reaches far beyond the cows and crops on the farm, shaping the education of hundreds of students and influencing many careers. It’s a story of generous donors who made the Creamery’s retail shop a reality, of professors who use the process as a crucial hands-on teaching tool, of alumniwho will forever yearn for another nibble of Delaware River Mud Pie.It’s also the kind of story with a happy ending, and a beginning that starts with a seed.1 FEEDING THE HERDFor the 100-odd Holstein cows that reside at UD’s Newark dairy south of main campus, meals come mainly from the fields that surround them, and consist mostly of fermented grass and corn plants that have been cultivated by UD animal nutrition researchers with optimal milk production in mind. Even at this early stage, the hands-on learning benefits hundreds of undergraduate and graduate student researchers.2 MILKING DUTYStudents rise before dawn to wrangle cows into the high-tech “milking parlor.” The cows know their routine well, and an electronic chip records their production totals. Up to 16 can be milked at a time, and the cows are milked three times a day, meaning daily UDairy production of about 800 gallons.3 CREATING THE ‘BASE’Delaware’s Hy-Point Dairy Farms—run by Jay Meany, ANR81—transports the fresh milk to Cumberland Farms in New Jersey, where sugar, cream and emulsifiers are added to make a pasteurized ice cream “base” before being boxed and sent back to the Creamery building, located on South College Avenue near the athletic complex. In coming months—thanks to donor support—the Creamery will get its own processing facility on campus, more than tripling its production capacity.4 THINK OF A FLAVORStudents’ creative powers are frequently summoned to dream up new flavors, and almost as frequently, they come up with a concoction that evokes the tastes of their childhood. “We have a lot of grandma’s recipes,” says Creamery manager Melinda Shaw. “Students bring them in, and we make ice cream out of them, like Banana Coconut Cream Pie and Pineapple Pie.”24University of Delaware Messenger]]></page><page Index="27" isMAC="true"><![CDATA[4567To order your own UDairy ice cream visit www.creamery.udel.edu85 ICE CREAM, AT LASTUsing an industrial ice cream machine, student workers at the Creamery begin the process of turning unflavored ice cream “base” into actual ice cream. In a typical week in summer, the Creamery will churn through 1,500 gallons of ice cream base—enough for 3,200 pounds of finished ice cream.6 GIVING IT FLAVORFor the 60-odd students who work at the Creamery, daily duties inevitably include the muscle-flexing chore of folding ingredients for 30-plus flavors into the thick ice cream--everything from pralines to brownie bits to wasabi powder. The mix is then immediately flash-frozen to minus 30 degrees Fahrenheit to avoid ice crystal formation. In the meantime, students also make the Creamery’s signature waffle cones by hand. Some students start their Creamery jobs and get hooked, like assistant manager Jen Rodammer, ANR13, AS13. “I really fell in love with the concept of the business,” she says. “You’re employing students, and you’re literally going from cow to cone every day.”7 CUSTOMERS ARE SERVEDTo avoid competition with local ice cream producers, the Creamery sells its concoctions mainly out of its store—along with blankets made from the wool of UD sheep, beef from UD cattle and honey made by UD bees. Some flavors are also available at UD dining halls, residence hall markets, the Barnes & Noble UD Bookstore on Main Street, the UD-run Courtyard Marriott Hotel and a new Wilmington storefront that opens this spring. A partnership with Iron Hill Breweries is also underway. With the fall 2017 expansion, there are plans to move beyond ice cream and produce cheese (and possibly yogurt) made with UDairy milk. “We will even be able to ship it to alumni,” Shaw says of the cheese, which, along with the other Creamery products, can be purchased at www.creamery.udel.edu, possibly in time for the 2017 holiday season.8 ON THE MOOOOVEThe Creamery and its mobile ice cream truck, the Moo Mobile, are considered prime platforms for giving students an entrepreneurial mindset and teachingthem product development. Each year, the Creamery hires several students as managers, while others learn the basics of business operations by overseeing the Moo Mobile. Many have gone on to food service careers—and in one case, opened his own dairy.UDAIRY CREAMERY BY THE NUMBERSSince its birth in 2008, the Creamery has:• Served more than one millionice cream cones• Employed more than 300student workers• Developed more than 150different ice cream flavors• Produced over 250,000gallons of ice cream• Handmade over 100,000waffle cones• Been supported by 183donors, who have donated more than $1.9 million to dateVolume 25, Number 1 • 2017 25ILLUSTRATION BY RACHEL CARDWELL, AS17]]></page><page Index="28" isMAC="true"><![CDATA[]]></page><page Index="29" isMAC="true"><![CDATA[We all crave food, but what do we really know about it?Do we realize that food has been wielded as a political weapon for centuries? Do we see that, in food, there is also a whole world of knowledge to be learned, and many potential career paths to be pursued?At UD, a longstanding recognition of food’s power and promise has inspired dozens of courses that take students on revelatory journeys through the science, the philosophy and even the fun inherent in life’s most crave-worthy commodity. Here’s a sampling of what they find:Food Geographies and Food Justice (GEOG 430/630)Throughout humankind’s history, the seemingly straightforwarddynamic of food production and consumption has proved to be anything but. Depending on who you are, where you live and the government you have, access to food can be an uncertain right, subject to the whims of economics, politics and prejudice, and resulting in endless tales of unequal access to food and agricultural resources. Geography Prof. Lindsay Naylor adds a realistic edge by asking her students to study food equity issues in their community.Farm to Table (PLSC 267)Looking around at modern society, and speaking to her students, SueBarton realized that many people have no idea where their food comes from—or what a struggle it is for many Americans to afford it. So the associate professor in the Department of Plant and Soil Sciences launched her “Farm to Table” class in part to reconnect students to the farms and farmers—and the distribution network—that make it all happen. “They learn some of the policies of the U.S. that work against equitable food distribution. Most people don’t know that people in America go hungry or end up with access to only unhealthy foods.”Spice Kitchen (BHAN 130)Did you know that cinnamon has the power to control blood sugar levels? Orthat cloves are germ-fighting warriors? In Spice Kitchen, students learn to enlist these natural allies in a quest for flavor and health. “While registereddietitians are well aware of the need to reduce dietary sodium, they’re not necessarily culinary connoisseurs,” says the course’s creator, Marie Kuczmarski, professor in the Department of Behavioral Health and Nutrition. “I think it’s important that we not only advise people to cut back on salt but also provide them with specific ways to do that without sacrificing taste.”ELI Kitchen ClassFar from home and faced with an unfamiliar culture, manyof UD’s international students rely onthe English Language Institute (ELI) to give them a crash course on language and lifestyles, including grammar, games, women’s issues—and even dining etiquette. Appropriately taught in the home of ELI’s “resident chef” Nancy Turner, the course takes students through the tableside peculiarities oftheir new home, and even helps them cook up their own American classics. By the end, some students consider Turner their "American mom.”Food Science Capstone (ANFS 411)It’s one thing to learn aboutfood. It’s quite another to invent an entirely new food product. InProf. Rolf Joerger’s course, teams of seniors must tackle the hands-on, multidisciplinary challenges of creating, producing, packaging, marketing and customer-testing entirely new treats, which have ranged from alcohol-flavored (but non-alcoholic) candy to edible tape—meant to hold together burritos that are typically prone to messy breakdowns. zVolume 25, Number 1 • 2017 27]]></page><page Index="30" isMAC="true"><![CDATA[In fermentation, there is joy. support a new 3,000-square-foot, state-of-the-art foodThe fizzy, boozy byproducts of binge-eating bacteria are the true artisans of the beer we drink, the yogurt we eat, and in the view of some academics, the very aspects of civilization that have kept humankind from a depressingly primitive destiny.Thanks to fermentation, early humans were able to delay food’s decay, boost its digestibility, and, on occasion, indulge communally in the stress-relieving pleasures of mild intoxication (a tribal ritual whose closest modern descendant might be the “cocktail party”). Predictably, it was only a matter of time before the smile-inducing, society-building, palate-enticing emissions of single-cell organisms also commanded rapt attention from the world of science, the boardrooms of business and the halls of academia.At UD, the science of fermentation has been a popular topic for years in some classes, but today it’s on the verge of bubbling into a full-fledged revolution, opening doors to new careers for hundreds of UDstudents, and positioningthe University as a hub forfermentation studies.In the College of Agriculture and Natural Resources, $1.15 million in donations has helped28processing facility now taking shape at Worrilow Hall, where students can research the microscopic magic of fermenting beer, wine, hard cider, cheese and yogurt. In local restaurants, UD interns are already studying the art and science of beer brewing. And in time, it’s not too far-fetched to imagine Blue Hen-labeled beer and wine becoming available for purchase, supplementing UD’s current campus-made lineup of ice cream, honey, wool, produce and beef.The foundations of those ambitions are already being laid. Down in the basement of an obscure UD farm building, Profs. Nicole Donofrio and Dallas Hoover have installed a 15-gallon mini-brewery to give students hands-on experience in their Fermentation Science class. And through Prof. Pam Green’s Science of Wine class, connections have already been made with local vintners who can share crucial knowledge.Once the Worrilow facility is open (possibly by early 2018), College of Agriculture and Natural Resources Dean MarkRieger hopes prospective Food Science students will have even more incentive to choose UD. Now, those students will be able to take part in a planned partnership with local Iron Hill Brewery that will giveProfs. Dallas Hoover and Nicole Donofrio churn up a batch of beer at UD’s new mini-brewery.PHOTOS BY EVAN KRAPE]]></page><page Index="31" isMAC="true"><![CDATA[them a chance to study under its brewmaster and restaurant managers. In return, UD will supply Iron Hill with three custom flavors of UDairy Creamery ice cream to be served at all 12 of its regional locations.A more vibrant fermentation program will also benefit students who choose the planned minor in Beverage Management, offered jointly by CANR and the Lerner College’s Department of Hospitality Business Management, Rieger says. That program got an additional boost earlier this year, when Martin Micklin, BE76, and wife Terri donated funds to strengthen the craft brewing component. And the Worrilow expansion is allowing the popular UDairy Creamery to greatly expand its production capabilities, while providing modern workspace for other non-fermented UD products like honey.Delaware’s thriving craft brewing industry could help synergize UD efforts—and provide pipelines to industry jobs for students. “With Dogfish Head, Iron Hill, 16 Mile Brewery and others nearby, we’re kind of ground zero for craft brewers that have become very successful,” Rieger says. “Hopefully we can get some industry partnerships. It is a huge, booming industry.”In Delaware, that industry accounted for 2,689 brewing, distributing and retail jobs in 2014. Brewing operations alone made a $48.8 million contribution to the economy, according to the Beer Institute.Those brewers would love to source ingredients for their beer locally, and UD would like to be that source, hoping to raise $25,000 to plant a field of hops—some of which will be used by the popular Delaware pub Two Stones for a beer that will proudly proclaim its UD connections.Other beer-centric crops could be on the way.“We’re not growing any barley yet,” Donofrio says. “Not yet,” adds Hoover. “Maybe someday.”UD’s fermentation science efforts also seem certain toinspire beneficial partnerships between colleges. Rieger envisions art students designing beer labels, or engineers helping with machinery, for example. “There’s a lot of“[The program]has aspects of entrepreneurship,and it gives studentsa very solid hands-on experience. It opens up another job market for them, and it’s a very good one.”—Prof. Nicole DonofrioVolume 25, Number 1 • 2017 29]]></page><page Index="32" isMAC="true"><![CDATA[science in making this, and it takes a lot of departments coming together.”“There’s a lot of science in making [beer], andit takes a lot of departments coming together.”things,” Rieger says. “But we don’t want to go beyond that. We’re not competing against local beer or ice cream businesses.”Minors in fermentation and brewing are being considered as part of longer-term strategies, says Rieger, who also foresees continuingIn fact, the whole field offermentation dovetails nicelyinto several University-widepriorities. “It has aspects ofentrepreneurship, and it givesstudents a very solid hands-onexperience,” Donofrio says. “Itopens up another job market for them, and it’s a very good one.”—Prof. Dallas HooverAs it digs more deeply into the world of food production, UD will remain careful not to interfere in a broader market. “We want to be able to recover the costs of running theseeducation classes where the public can discover their own fermentation passions.“Where would we be without fermentation?” he adds. “It’s the world’s first biotechnology.” z—Eric Ruth, AS9330 University of Delaware MessengerProfs. Dallas Hoover and Nicole Donofrio will use their brewery setup to give students hands-on experience in the science and art of fermentation.EVAN KRAPE]]></page><page Index="33" isMAC="true"><![CDATA[]]></page><page Index="34" isMAC="true"><![CDATA[OUR FACULTYGMOs and the Future of the American DietThe gap between what scientists and the public believe about genetically modified organisms (GMOs) is now wider than it is on any other issue, according to a recent survey by the Pew Research Center and the American Association for the Advancement of Science. While 90 percent of scientists believe eating GMOs are safe, only 37 percent of Americans agree.In his new book, Food Fight: GMOs and the Future of the American Diet, McKay Jenkins, UD’s Cornelius Tilghman Professor of English, gets to the bottom of this highly contested debate and finds the issues are far more complex than meet the eye.AN EXCERPT FROM FOOD FIGHT (Edited for space)Back in 1994, when I was pulling down four bucks an hour grading papers and teaching college students how to write, a friend told me about a can’t-lose investment scheme that was sure to lift me from my economic doldrums.Forget about investing in Amazon.com, he said. Here’s what you need to get into: Square tomatoes.They’re going to be great, he said breathlessly. They’ve had their genes altered by scientists! They stay ripe longer, and soften more slowly, and because they’re square, they can be stacked for shipping, which will bring transportation costs way down. It’s like the laboratory has taken nature and made it better!32 University of Delaware Messenger]]></page><page Index="35" isMAC="true"><![CDATA[The company that makes them will make a fortune, my friend said. And so will we! There was much truth to what my friend told me, and a good bit of misinformation as well. The product in question turned out to be the Flavr Savr tomato, a newfangled plant designed by a biotech company called Calgene. The Flavr Savr had indeed been designed not for exquisite taste, or enhanced nutrition, but to plug into an industrial food system already rapidly replacing traditional farming practices. Forget small farmers selling their fruit to their neighbors; this was big business. That year, 4 billion dollars’ worth of industrial tomatoes were being picked (and shipped) while still hard and green, then reddened with ethylene gas before hitting the supermarket shelves like crates of billiard balls. The genetically altered Flavr Savr, by contrast, was designed to ripen on the vine, but was still tough enough to resist rotting. This meant it could survive both mechanical harvesting and the thousand-mile truck to market.In 1994, after three years of negotiations with regulators, the Flavr Savr became the first genetically modified food approved by the U.S. Food and Drug Administrationto be sold in American supermarkets.Rather than being declared formally “safe,”the Flavr Savr was considered the“substantial equivalent” of a normal tomato.At the time, few people complained, andsuspicious critics of genetic engineering werelargely drowned out by cheerleaders inindustry and the press.In 2001, researchers unveiled a third tomato, this one capable of growing in salty soils—a good thing, since modern irrigation practices were damaging soil so much that the world was losing 25 million acres of cropland a year. The fish tomatoes never made it to market. So far, neither have the salt-tolerant tomatoes. The Flavr Savr tomatoes made it to market briefly, but they were a commercial flop. The ingenuity of a human-engineered tomato never quite overcame the consensus that the Flavr Savrs tasted terrible.Now, more than twenty years later, these moribund tomato experiments seem almost quaint. Today, nearly all of our calories— that is to say, nearly all of our food—are grown from genetically modified plants. Chances are that three- quarters of everything you’ve put in your mouth today—the eggs, the yogurt, and the cereal; the chicken sandwich, the tortilla chips, the mayonnaise, and the salad dressing; the cheeseburger, the French fries, the soda, the cookies, and the ice cream—were processed (or fed) from plants grown from seeds engineered in a laboratory. Same for the food you feedTo be honest, as a budding English professor, I could never muster much enthusiasm for a product spelled Flavr Savr. The phonetically engineered name offended my ear even before I considered the tomato’s provenance or taste, or the many ethical questions surrounding its creation. I decided to save my money, and keep grading papers.But the Flavr Savr, it turned out, was just the beginning of what would become a food revolution. Soon I started hearing stories about another tomato, this one by a company called DNA Plant Technology, which was being outfitted with genes from an Arctic flounder. These “fish tomatoes,” the company hoped, would make plants resistant to frost and cold storage, making them easier to grow in northern climates.“Today, nearly all of our calories—that is to say, nearly all of our food—are grown from genetically modified plants.”your baby and the food you feed your dog. The reason for this is simple: TheAmerican diet is composed almost entirely of processed foods that are made from two plants—corn and soybeans (and canola, if you want your food fried). Their seeds, full of dense calories, can be broken down and reconstituted into an infinite variety of prepackaged foods. The vast majority of the 40,000 food products Americans choose from every day are built from ingredients made from engineered plants. Fully 85 percent of the feed given to cattle, hogs, and chickens is grown from genetically modified crops. There’s more: About half of the sugar we consume is grown from engineered sugar beets.Strangely—and despite the fact that we’re talking about plants—the one place you mostly won’t find engineered food is in the produce aisle. Your carrots, your peaches, your lettuce—they are all grown the old-fashioned way. (This, by the way, is true whether or not the produce is labeled “organic.”) But travel to the middle of your supermarket—or into most fast-food restaurants, convenience stores, or gas stations—and you will discover GM foods at every turn. zVolume 25, Number 1 • 2017 33]]></page><page Index="36" isMAC="true"><![CDATA[OUR FACULTY34 University of Delaware Messenger]]></page><page Index="37" isMAC="true"><![CDATA[Meet UD’s‘water sommelier’OUR FACULTYGo ahead and pour yourself a glass of water. Now take a sip, and focus closely on the taste. Does it have a sharp metallic twang, or maybe a chemical wisp of chlorine? Can you sense any impurities, or even guess where the water originated?Or, does it just taste like ... water?In the H20-saturated world of Prof. Gerry Kauffman, water is so much more than the world’s most ubiquitous calorie-free beverage and humanity’s most precious substance. To Kauffman, a single sip and a short sniff can reveal a bucketful of information—about the water itself, and also about its sometimes perilous journey from raindrop to river to tap.As UD’s Delaware Water Resources Center director, his connoisseur’s nose for aquatic aesthetics has given him a reputation as UD’s “water sommelier”—a savant of sorts in the arcane science of assessing, protecting, collecting and purifying this life-sustaining substance. “I can taste the source and the odor,” he says. “It’s kind of a sixth sense, developed over time.”His routine is such: Pour a glass of tap water, give it a swirl, check for cloudiness. Tipping his nose, he sniffs, then sips. A slightly wild note—like moss, or even algae—shows that nutrients from farms have leached into the creeks and rivers. A taste of hay, or wood chips (or even manure) means a mushroom farm, or maybe a dairy farm, lurks upstream.The cast of contaminants goes on: Road salts. Magnesium and calcium. Bacteria and decaying plants.In most cases these faint clues, while certainly off-putting, are fairly benign in terms of human consumption, he says. Yet through the UD-based center he leads, the state’s water managers rely on Kauffman and his interdisciplinary team to help give citizens the most pristine and palatable water possible.Residents who blithely assume clean tap water is a given don’t realizethechallengesthattaskstillpresents,orseetheongoingstruggle being waged, especially in a society where each American uses 100 gallons a day. In Flint, Michigan, and many other cities, lead-contaminated water is an ongoing crisis, and in Delaware, 97 percent of the rivers and streams do not meet fish and wildlife water quality standards. Those same creeks and streams supply 75 percent of New Castle County’s drinking water.So Kauffman and his team press for improvements in the prime sources of contamination, especially the Pennsylvania farmlands upstream from Delaware. “Water really is the foundation of our economy,” he says. “It contributes as much as $6 billion a year to the regional economy, through tourism, agriculture and industry, all of which rely on it.”In his 20-plus years with the University, Kauffman has seen marked improvements in local waterways and gives the state a “B-minus” for its drinking water quality. Meanwhile, his search for that perfect sip continues.“I have a Brita water filter,” he says with a smile. “It’s just that extrasteptotakeoutthetasteandodor.” zSome signs to look for when assessing the quality of your tap water. If you have any of these issues, or concerns about safety, reach out to your water supplier.Cloudy Water/SedimentMinerals are common and safe in drinking water, but they shouldn’t be visible to the naked eye.IS MY WATER CLEAN? Chlorine OdorChlorine is routinely added to purify water, but it should not smell like pool water (most easily detected while showering). High levels can cause stomach issues.Orange or Brownish TintA sign of too much iron or manganese, sometimes caused by rusty pipes. Also indicated by rusty or tarnished silverware.Oily FilmWhen oil and grease contaminate your water supply, you will notice it most easily in toilets and tubs.Bitter or Metallic TasteThis could be a sign of pesticides, herbicides, medications and industrial chemicals.Volume 25, Number 1 • 2017 35KATHY F. ATKINSON]]></page><page Index="38" isMAC="true"><![CDATA[Gardensof Feedin’ By Eric Ruth, AS93In life, we learn that hope can exist in something as small as a seed.We see a garden, or pass a farm, and marvel that a world’s sustenance can rise from plain soil, touched only by sun and rain—and sheer hard work and human will. Anyone who has farmed or gardened knows this to be true: That only through labor and dedication, balanced with nature’s way, do we reap the benefits of the bounty.At UD, those places of hope and will, those gardens of life-giving goodness, thrive in many areas, in many ways. Some are living gardens, full of corn and cantaloupe and greens, providing tons of food each year for the neediest Delawareans. Others serve as gardens in a broader sense of learning, like the many fields of research here that focus on ensuring access to healthful, safe and affordable food. And some are gardens of giving—sustained by hundreds of philanthropic students who raise funds for hunger relief.In all of these gardens that the people of UD lovingly tend, the goal is simple—and closely bound to broader goals embraced for so long on this campus—to help solve the problems of a growing world, and to open pathways for inspired students and professors to be the agents of that change.Only then can the bounty of any garden truly fulfill the seed’s true promise: to benefit not just the farmer or even the family, but also the community that gives those gardens their home. Here’s a look at some of those gardens—the Gardens of UD.36 University of Delaware Messenger]]></page><page Index="39" isMAC="true"><![CDATA[Connecting farms to familiesIn the many areas across the country where poverty reigns, a garden-grown tomato can be a precious thing.Some children have never seen one, and some families couldn’t imagine buying one, simply because fresh produce is rare where they live. So they eat what’s available—fast food, processed meals—and suffer soaring rates of obesity, diabetes and other preventable diseases.The solution, says UD Prof. Allison Karpyn, is entirely within reach if society has the will to seize it. She and like-minded allies in government and the private sector have been working to spark the dynamics of a new movement, one that will inspire and incentivize better food-buying options and even bring supermarkets and desperately needed jobs to these neighborhoods.“For me, it’s an equity issue. There are just certain basic needs that, if we’re going to grow our nation, we’re going to have to meet,” says Karpyn, associate director of UD’s Center for Research in Education and Social Policy and author of several major reports on strategies to resolve the issue in Delaware and nationally. “The ZIP code where you live shouldn’t determine what you can shop for. Unfortunately, that is the case in many parts of the country.”The USDA has identified predominantly low-income areas throughout the country where it’s difficult to buy affordable or high-quality fresh food. In these urban and rural “food deserts,” as they are known, even when healthy options are within reach, they are often of such poor quality and so expensive that families tend to choose cheaper, less-healthful alternatives. It’s clear to Karpyn that they don’t necessarily want it to be that way.“Everyone wants access to healthy food and they want their kids to grow up healthy, so it becomes a matter of making those resources available and affordable,” she says. One strategy is a program that allows people on government assistance to use vouchers to spend $2 for every $1 they have if they spend it on produce. Another lets them use their food-assistance cards at farmers markets. It is a local solutionAllison Karpyn works to make healthy food more readily available and affordable in low-income communities.with the potential for broader scalability.“We get emails from people telling us how much this means tothem and how it has improved their diabetes, and how valuable these resources are for them and their families,” says Karpyn.Karpyn and her team are also working with Delaware’s ShopRite supermarkets to see whether people can be encouraged to make healthy purchases simply by placing those foods more prominently in displays. “They sort of unintentionally notice it and pick it up. It plays into another theory of what we do, called behavioral economics.”As UD puts renewed emphasis on research that will have positive impact on real-world challenges, Karpyn sees her research as a “sweet spot,” delivering solutions with direct impact not only to consumers, but farmers and communities as well.“I do really believe that the University is committed to expanding its work in wellness promotion. I am studying how we stay well, not just what makes us sick,” she says. “With this research, we’re talking about growing food, feeding people and creating wellness for people and communities alike. It goes across the spectrum.” zVolume 25, Number 1 • 2017 37]]></page><page Index="40" isMAC="true"><![CDATA[Helping communities feed themselvesFor most people, fresh produce is something that’s grown in some faraway place, shipped across oceans and continents, and eaten long after it has been picked.Carrie Murphy and her army of volunteers want to change all that. And they’re doing it one garden at a time.As the head of lawn and garden community education programs for UD Cooperative Extension, Murphy’s mission is to help more people grow their own food in a world where nutritious, farm-fresh produce can be an elusive and expensive commodity.Rolling up their sleeves in schools and communities statewide, Extension’s 300-odd Master Gardener volunteers help test soil, build garden beds, design planting schedules and plan the never-ending duties of maintenance. At other times, Extension educators work hand-in-hand with fledgling farmers hoping to start small-scale commercial farms. Impact is magnified by an array of Extension partners in those communities, ranging from the Delaware Urban Farm and Food Coalition to the Wilmington Healthy Corner Stores Network.It’s the kind of grassroots guidance that has put Cooperative Extension at the forefront of a movement for more healthful, sustainable and locally oriented food in Delaware. “Over the last 10 years, it’s been explosive,” says Murphy, ANR06. “There have been so many people interested in producing their own food.”Growing a sense of belongingInside the snug borders of the English Language Institute’s (ELI) Community Garden on West Main Street, the rows of vegetables have become a place for nurturing the language skills of hundreds of international students who come to UD each year. As the plants grow, students from Turkey andChina and around the globe work the garden with the help of native English speakers, allowing them to share their experiencesIn 2016, Extension conducted workshops and presentations for nearly 400 people, and supported more than 20 community and school gardens in New Castle County, Delaware. Some projects oriented toward poorer inner-city neighborhoods have not only helped feed needy families, but in one case a garden planted on a vacant lot helped eliminate the spot’s drug activity.“Community gardens are about the people,” says Sue Barton, associate professor of plant and soil sciences and an Extension specialist. “To me, a community garden is more about the camaraderie, building a sense of community, and empowering people to grow their own food.”while absorbing crucial insights into a new culture and key tools for academic success.“Research shows that language skills aren’t the only predictors of success,” says Kate Copeland, an instructor at ELI who oversees the 7-year-old garden. “They also need to be engaged and acclimated to the community. They need to have some social skills for navigating the UD campus and being part of the community, which is a challenge for any international student who doesn’t know the culture.”To help with that understanding—and make them feel engaged with that community—the students deliver their harvest to the Food Bank of Delaware, giving them an immediate appreciation of their potential for making a difference in this new land. And, they even occasionally use the garden to get a taste of home.“We’ve had some students grow some very interesting things,” Copeland says. “Sometimes food is the best cure for homesickness.”LINDSAY YEAGER38 University of Delaware Messenger]]></page><page Index="41" isMAC="true"><![CDATA[A garden for the communityNot far from the bustling pathways of central campus, in fields where the scent of turned soil sweetens the breeze, Mike Popovich’s babies are looking good enough to eat.His fat cucumbers bask succulently as summer arrives, the leaves of kale so perky and cheery they seem to wave hello. Soon, plump tomatoes and sweet corn will ripen, but the garlic and peppers are impatient for harvest now, hinting already at their destiny in some irresistible meal.All around him in UD’s Fresh to You Garden, life exults in artful tangles of green, gold and red. Each day, in a year-round frenzy of planting and pruning, weeding and watering, farm manager Popovich, ANR09, and his student helpers nurture a near-continuous harvest, scrambling to satisfy demand from hundreds of drive-up customers, along with scores of Delawareans in need of a nutritious meal.This garden is not the only way UD works to feed the community. But it’s certainly the most visible, and most direct.No one knows that better than the Food Bank of Delaware, which has received 80,066 pounds of food over the past five years from various UD-based food drives and initiatives, including the Fresh to You Garden. “We are working to increase access to fresh produce in this area, especially for the needy,” says Popovich, crumbling a clod of the rich brown soil between his fingers withBlue Hens help feed the worldWhile it’s near impossible to quantify the full scope of the University’s myriad programs, food philanthropy is undoubtedly a cause that unites Blue Hens. Sometimes, though, all it takes is an army of two.Take young Braeden Mannering, whose mom Christy, EHD15, is a communications specialist for the College of Agriculture and Natural Resources. Since 2013, 13-year-old Braeden and his mom have run a now-nationally recognized nonprofit—Brae’s Brown Bags—that has supplied 9,070 “brown bag” meals to homeless and low-income Americans (and inspired schoolchildren nationwide to do the same).The young Mannering has served as a guest lecturer in undergraduate courses and often speaks to the Delaware Collegiate 4-H group. He participates in UD’s Day of Service and is a sponsor of the University’s annual Ag Day.For his efforts to reduce hunger, Braeden has become a bona fide food philanthropy celebrity, attending a State of the Union Address with Michelle Obama, appearing on theOUR FACULTYclear adoration. “This is superb soil. See how it’s friable, how it crumbles? That’s perfect loam.”As a result of that soil, thegarden is revered for itsdelicacies, inspiring franticdemand from high-end localrestaurants such as the Houseof William & Merry, Capers &Lemons and Goat Kitchen andBar. Between the 15 restaurantbuyers and farm-stand sales,the garden pulls in $12,000-$13,000 in annual revenue. “We’re hoping to double that next year,” Popovich says. “I’ve seen these restaurant owners get teary talking about heirloom tomatoes.”For student intern Maddie Hannah, AS18, the garden is not only a place where she can learn the complexities of agriculture, it’s a crucial platform for encouraging sustainable practices and “buy local” economics in Delaware. “Many people don’t think about how their food is grown,” she said. “But here, you’re not sending trucks of produce across the country. And it’s good to support small farms.”Braeden Mannering and mom Christy, EHD15, were Michelle Obama’s guests at the 2016 State of the Union address.Rachael Ray Show and the Today Show, and speaking before hundreds of people.“He has taught me as much as I teach him,” says mom. “I was ignorant to the seriousness of food insecurity in Delaware and around the country. But you’d be pretty surprised what you can do when your little kid looks up to you and says, ‘Hey, why can’t we help?’”Volume 25, Number 1 • 2017 39]]></page><page Index="42" isMAC="true"><![CDATA[40University of Delaware MessengerWays to reduce the food you throw out(and what to do if it really is past its prime)You know the feeling. You’re doing the right thing, stocking up on fresh produce, fueling your body with only the best and most nutritious items in the store. Or so you planned. Days go by as the threat of rotted veggies looms ominously over your crisper drawer. What to do?Here, Sharon Collison, ANR89, 94M, a clinical instructor in the Department of Behavioral Health and Nutrition, shares tips on how to save (and even resurrect) produce and other perishable groceries:KEEPING PRODUCE FRESH• To keep bananas from ripening too fast, wrap plastic wrap around the crown of the bunch. (Quick tip: If you want your fruit to ripen sooner, put it in a paper bag with some bananas. The ethylene gas produced by the bananas will help get them ready sooner.)• Keep fresh berries dry and refrigerated. Check them often so you can remove any berries that are starting to show mold and prevent them from ruining the rest.WAYS TO USE PRODUCE BEFORE IT GOES BAD• If you have vegetables thatare nearing the end of their fresh life, chop them up andfreeze in sandwich bags for soups or stews. Greens can be used in soups, quiches and frittatas. Onions and peppers can be easily chopped and frozen. Freeze cherry tomatoes whole.• Some wilted veggies can be “revived.” Soak wilted celery, carrots, kale and chard in cold water. Use tomatoes that are soft but not rotten in sauces, roast them in the oven with onions and herbs for a side dish, or puree them to make a roasted tomato soup.• Make vegetable stock from vegetables nearing the end of their fresh life. Chop mushrooms, parsley, celery, carrots, parsnips, garlic, broccoliPasta with Pestostems and onions. Then sauté in olive oil in a stockpot, cover with cold water and simmer for 1 to 1 1/2 hours. Strain and add salt and pepper to taste. (Roasting the vegetables first can result in a fantastic flavorful stock.)• Make juice. Before it wilts or spoils, throw produce such as carrots, broccoli, celery, greens and tomatoes in the blender and make a juice. You can also freeze the juice and defrost as needed to drink or make soup.• Donate extra food to your local food shelter or give to a neighbor or friend.••••••Always rinse fresh greens such as Romaine lettuce and drain in acolander. Then wrap in paper towels before putting it back in the plastic bag and returning to the refrigerator drawer.Put the stems of fresh herbs such as parsley and cilantro in a cup of water. You can keep it in the fridge or just on the kitchen counter. Always leave fresh tomatoes out of the refrigerator and away from sunlight. Keep them in a separate bowl than other produce to keep them from ripening too quickly.Place fresh grapes in a colander and rinse well. Line a glass bowl with paper towels. Cut up into bunches, put them in the bowl and keep in the refrigerator. Store an apple with your potatoes to keep them from sprouting, and then store in a cool dry place in your kitchen.Dip cut apples and avocados in a mixture of water and lemon juice to keep them from turning brown. Then cover with plastic wrap and refrigerate.]]></page><page Index="43" isMAC="true"><![CDATA[OUR FACULTYVolume 25, Number 1 • 2017 41]]></page><page Index="44" isMAC="true"><![CDATA[Baked, grilled, fried. Sautéed in spinach and cooked in chickens to the processing plant and on to families’ tables.wine. Drenched in sauce. Seared on the barbeque. Ofall the ways to eat chicken, perhaps none is more important than the one we probably think of least: Safely.Poultry is a staple in the global diet, and especially so in America, where the U.S. Department of Agriculture estimates the average American consumes 54 pounds each year.Ensuring a wholesome product from farm to table is critical for public health and for the industry itself.In fact, no bigger business than poultry exists in Sussex County, Delaware, and elsewhere on the Delmarva Peninsula, where an estimated 560 million birds are produced each year for consumption, contributing more than $5 billion annually to the local (Delaware-Maryland- Virginia) economy.On bad ones, they take sick birds to UD’s “Dr. Dan.”A JUGGERNAUT IN PRODUCTIONSurrounded by miles of farmland far from Newark, the Carvel Research and Education Center in Georgetown, Delaware, still has the unmistakable look of UD, as if its Georgian brick façade were lifted off the Green and transported 80 miles south.Adjacent to the main building is Lasher Laboratory, named for avian vaccine pioneer Hiram N. Lasher, and here, at the helm of Delaware’s primary poultry health diagnostic center, stands poultry veterinarian Dan Bautista.On the Peninsula, some 1,700 private family farms raise chickens for one of the “Big Five” companies: Allen-Harim, Amick, Mountaire, Perdue and Tyson. On a good day, flock supervisors send tens of thousands ofDELMARVA’SP O U LT R Y I N D U S T R YCONTRIBUTES$5 BILLIONANNUALLYTO THE LOCAL ECONOMYAs director of Lasher Lab, he is responsible for detecting diseases as soon as possible todifferentiate “normal” illnesses like bronchitis from devastating ones like avian influenza (AI), the latter of which carries an almost immediate impact on productionand trade.42 University of Delaware Messenger]]></page><page Index="45" isMAC="true"><![CDATA[The high-tech laboratory recentlyunderwent a state-funded $4 millionrenovation, and it is there that Bautista and histeam assess thousands of cases each year, testingthe vast majority for AI, as well as checking for bacteria like salmonella, which can cause food-borne illness.WORLDWIDEMaryland in 1999, and then worked for theMaryland Department of Agriculture. He joined the UD Lasher Lab in 2006, working toBautista grew up on a farm in the Philippines, raising crops and livestock like hogs, chickens, cattle. He lived “farm-to-table” before the term was popular, and his basic understanding of veterinary anatomy and physiology helped him during his formal veterinary training.He attributes his professional trajectory to that of many children who grow up with a firsthand appreciation for agriculture. “It’s the same story with agriculture professionals raised from farm families here in the U.S.,” he says of his reasons for entering the field. “Mine’s just from the other side of the world.”Bautista worked for a few years as faculty at the College of Veterinary Medicine, University of the Philippines, in the mid-1990s, when he began to notice that imported frozen chicken products from the United States were far cheaper than even live birds from local farms. “I rememberthinking, ‘Wow. The U.S. must be a juggernaut in poultry production.’”Individual chickens, after all, are fairly cheap. The way to make money is in volume.He would soon see the size, efficiency and technological prowess of the global juggernaut that is the U.S. poultry industry and U.S. agriculture as a whole when he enrolled in graduate school and poultry residency at the University ofkeep Delmarva poultry free from important diseases like avian influenza.THE “DELAWARE MODEL”Transmitted through the droppings of waterfowl, which help to spread the virus during annual migration events, AI is considered the most potentially devastating poultry disease.The Delmarva Peninsula is one of the top-10 broiler producing regions in the country, and the Delaware Bay happens to be one of the biggest stopovers for migratory waterfowl. An ever-present virus in wild birds, avian influenza remains a threat to domestic poultry production.A perceived risk of AI can lead to trade bans that hit us right in the GDP. Take, for instance, the 2004 outbreak, in which the fast-mutating strain of a global AI killed millions of birds and cost billions worldwide. That year, the Delmarva region survived three cases of low-pathogenic AI—not harsh enough to infect and kill many chickens, though its mere presence led to embargoes of poultry exports and significantlosses in earnings.Lauded internationally, the “Delaware model” combines University research with industryexpertise and state and federal partnerships, resulting in fast and accurate diagnostictesting, complemented by fast andaggressive response. It’s a well-honed, highly coordinated system amongstmultiple agencies.“If there’s a fire,” adds Bautista, “we don’twaste a second debating who’s going to put it out.”IN 2004, AN OUTBREAK OF AVIAN INFLUENZAA F F E C T E D M I L L I O N S O F C H I C K E N SProf. Jack Gelb, pictured here, directs UD’s avian biosciences center, which aims to protect poultry health in the Delmarva region.Volume 25, Number 1 • 2017 43]]></page><page Index="46" isMAC="true"><![CDATA[UD’s Jack Gelb and Brian Ladman develop vaccines to combat infectious poultry disease.And such targeted action doesn’t end with AI.Samples collected from sick chicken flocks are constantly transported to the UD’s Charles C. Allen Laboratory in Newark, where they undergo further investigation, analysis and study.“We’re very fortunate,” Bautista says. “We have the eyes and ears into what’s going on in thefield, but just as importantly, we havethe disease agents to study.”It’s a powerful combination, and one of immense value to the Delmarva poultry juggernaut.“Healthy chickens translate to 44 University of Delaware Messengerhealthy food,” says Bruce Stewart Brown, senior vice president for food safety, quality and live operations at Perdue Farms, which processes around 6 millionbirds each week in the Delmarva region. “There are some serious diseases that cause significant problems— and change all the time.”So then how do we combat an ever-changing challenger?For Jack Gelb, professor and director of the University’s Avian Biosciences Center, and scientist Brian Ladman, the answer is stopping it before it starts.“We have the eyes and ears into what’s going on in the field, but just as importantly, we have the disease agents to study.”—Dr. Dan Bautista,director of UD’s Lasher LabKATHY F. ATKINSON]]></page><page Index="47" isMAC="true"><![CDATA[FEEDING A GROWING POPULATIONIn 2011, Gelb, ANR74, 76M, andLadman, ANR97, 01M, BE05M,ANR15PhD, noticed a rather peculiaroutbreak of avian infectious bronchitis virus(IBV), a common poultry disease known as “1639,”on three different farms. Each one carried 20-30 percent mortality per flock (as opposed to the 4 percent average). Some 100,000 chickens died—low numbers, relatively speaking—and with time, the disease seemed to go away on its own, as they sometimes do. The researchers carried on, giving it little thought beyond the always-enticing aspect of investigating something new.Then, in 2014, “it was like jailbreak,” as the disease resurged and was found throughout the Peninsula. More than 100 cases were reported, with nearly half a million chickens affected throughout the region. The disease represented an animal welfare issue as well as an economic one.In Newark, at UD’s Allen Lab, both Gelb and Ladman helped develop an experimental vaccine at the request of the poultry industry. In 2016, one of the most affected companies began using the vaccine in all of their Delmarva flocks—and have witnessed a marked reduction in outbreaks.“We’re not just talking about farming chickens, we’re talking about growing food,” says Gelb. “Any threat to that system impacts us all.”And Gelb means “all” in the literal sense. One of the great advances of our time, he says,is feeding a growing population with affordable products, while respecting animalsand raising them safely.For Bautista, who immigrated here nearly twodecades ago, the United States is a leader in this endeavor. “I feel like I joined a winning team,” he says of theAmerican poultry system. “We’re thinking more globally; we’re thinking in terms of safety and health, with the belief that by constantly safeguarding theproduction of wholesome,locally grown chickens,we can have a majorand meaningfulimpact on humanhealth and safety.Because at the end ofthe day, it’s a trust issue: ‘Would I feed this to my kids?’ That’s theultimate question,right? And I would. I do.” zIN 2014,U D R E S E A R C H E R S G E L B &L A D M A N D E V E L O P E D A N EXPERIMENTAL VACCINE THAT R E S U LT E D I N MARKEDR E D U C T I O N I NO U T B R E A K SDan Bautista, pictured here, is the director of Delaware’s primary poultry health diagnostic center in UD’s Lasher Lab.Volume 25, Number 1 • 2017 45]]></page><page Index="48" isMAC="true"><![CDATA[46AshbyBobDeer Park memories live onOver the years, the stories of the Deer Park Tavern have passed into legend.There is its most famous guest, Edgar Allan Poe, who stayed at the Deer Park’s precursor—the St. Patrick’s Inn—before the hotel was destroyed by fire, giving rise to today’s legendary establishment.There is the 90-year-old former bartender who recalled the busy night in the late 1950s when integration was becoming a reality in Newark, and she threatened to walk out if the manager wouldn’t serve the African- American customers who had stopped in.There is the autumn weekend, some 15 years ago, after the renovation and reopening of the tavern. The place was packed, and in the shuffle of people, one guy bumped into another, knocking his drink to the floor. “You made me drop a beer in the same spot 50 years ago,” the second one yelled, and both shared a laugh.Owner Bob Ashby, BE77, loves hearing all the stories of the iconic, and occasionally infamous, bar and restaurant that has added to lore and legend of Newark and UD for some 165 years now.“Practically everyone who came to UD has a memory of this place,” he says.Today, Ashby owns not just the Deer Park, but three McGlynns Pubs, 8th and Union Kitchen in Wilmington, and the historic Cantwell’s Tavern in Odessa, Delaware. It’s a far departure from where the New Jersey native thought he would be, back when he was searching for colleges and planning to attend Montclair State, just 20 minutes from his family’s home. “But my dad said, ‘You’d be a lot better off going to Delaware,’ and he was right.”“The opportunities to network and connect, coupled with a strong business education—that’s what UD gave me,” says Ashby, who supports various programs at the University, from Athletics to his Lerner College, and serves on the Hospitality Leadership Advisory Board in a role that often brings him back to the classroom to speak with current students. “The University keeps improving. It’s a great thing to say you’ve graduated from here.”Back in Ashby’s era, Newark nightlife was limited to the Deer Park and the StoneA Taste for success A sampling of UD alumni in the food industry]]></page><page Index="49" isMAC="true"><![CDATA[“The opportunities to network and connect, coupled with a strong business education—that’s what UD gave me."Balloon, then a thousand-person nightclub, where he got his first taste of the restaurant industry.“I wanted to get into a business I could own myself,” he says. “I was social. I liked to cook. I knew how to bartend, and it seemed like the right environment.”He helped open another Newark favorite, Klondike Kate’s, in 1978, as a general manager, but spent most of his early career with H.A. Winston’s restaurant, a TGI Fridays-like chain, where he learned the ropes of the business—the construction, marketing, finance, cash flows, invoices, controls.“It was a good steppingstone to running your own business,” which Ashby would do in 1983, purchasing the old Polly Drummond Ale House inPike Creek, and renaming it McGlynns. He selected an Irish theme because “I knew I’d be busy one day a year, no matter what.”But business was better than that. In fact, sales would double in two months, from roughly $4,000 a week to $8,000, and by the end of the year, the pub averaged $12,000 per week.Ashby opened and closed a number of additional restaurants along the way, eventually purchasing a decidedly timeworn Deer Park in 2001. He would spend six months restoring the one-time hotel to its original look, discovering hidden treasures, such as newspaper clippings from the mid- 1940s, tucked within the walls duringrenovation, but now framed and adorning the space outside his third-floor office.“There’s a lot of history here,” he says. “It’s a part of the fiber that connects people to Newark, to UD.”Ashby’s own memories range from the infamous Deer Park Riots of 1974 (which he just barely managed to escape), to the night of April 5, 1974, when he met his future wife, Sandra Keene Ashby, EHD77.“She walks right past me and tellsme what a stuck-up S.O.B. I am,”he recalls. They went on their first date the following night and will celebrate their 39th wedding anniversary in June. zVolume 25, Number 1 • 2017 47KATHY F. ATKINSON]]></page><page Index="50" isMAC="true"><![CDATA[48“My education was a big part of my understanding of food retailing."Supermarket presidentIt seems easy to put groceries on the shelf for consumers to come in and buy, admits ACME Markets President Dan Croce, ANR91. The reality, however, is a far more complex interplay of understanding consumer demand while inspiring brand loyalty and selection in a competitive marketplace.“Our job is to feed the communities we serve,” says Croce, who has overseen the expansion of ACME’s 107 stores to 178 in the past year alone. “That’s 178 stores with 178 different markets,” he adds.Each store must thereforerespond to its immediate consumer needs— defined by a 2- to 3-mile radius. In some instances, that means providing more organic or ethnic food choices. In others, that might mean accommodating shoppers who would prefer to make their grocery and food decisions digitally. In every case, the store must maintain a “consistent ACME DNA,” which Croce defines as being “fresh, full, friendly and clean.”It’s a business, after all—and one Croce learned about early on as a student at UD.“My education was a big part of my understanding of food retailing,” he says,crediting his former professor Ulrich “Carl” Toensmeyer, ANR63M, with teaching the basics and essentials of product management and exposing the diverse opportunities and career paths within the world of agriculture.It’s a world Croce navigated from his early days as a cart pusher and bagger, always believing in the value of doing the best work, no matter the role.“I never looked at my career like a ladder,” he says. “But the higher I went, I realized it was less about what I knew and more about how I managed relationships with those who worked with me and for me.” zDanCroce KATHY F. ATKINSON]]></page><page Index="51" isMAC="true"><![CDATA[HerbertDanaJourney of a cake bossHe’s Delaware’s “Celebrity Chef,” winner of TLC’s Cake Boss: Next Great Baker reality show. He’s been invited to cook for Oprah and Ice Cube and the prestigious James Beard House, and is the newest member of the Macy's Culinary Council.All are obvious highlights in a wildly successful career, but when asked about the defining moments of his professional journey, Dana Herbert, BE98, speaks of his days as a student in UD’s then- fledgling Department of Hospitality Business Management. The professors all came from industry, he remembers, and taught with such passion that they’d actually pick up the phone and call students who missed class.“I don’t think I can talk about the journey without UD and Vita Nova,” Herbert says of the student-run gourmet restaurant that gave him his first official taste of the kitchen. He even thanks his former professors Joe DiGregorio and Debbie Ellingsworth in his first cookbook, Sweet and Savory Union, and still comes to campus to speak to current students interested in following in his path.Herbert launched his own Magazine’s top-100 bakeries in the company, Desserts by Dana, in 2003 United States. Replicas of some ofas a way to “exercise my pastry skills,” and his creative talents made their national debut soon after, with Herbert appearing on shows like Wedding Cake Wars and Ultimate Cake Off, before his historic first- season win on Cake Boss in 2011.Today, Desserts by Dana is a Newark-based bakery that has received dozens of prominent awards, from Best of Delaware recognitions to BrideHerbert’s signature cakes—towering tiers as wildly inventive as they are delicious—decorate the store.But it’s the kitchen where Herbert feels most at home. Thinking up different designs, creating new flavor combinations—those are the things that excite the young cake boss.“If there’s a secret ingredient to success,” he says, “it’s passion. You have enough, and you can do anything.” zVolume 25, Number 1 • 2017 49KATHY F. ATKINSON]]></page><page Index="52" isMAC="true"><![CDATA[50Chocolate researcher extraordinaireWhat makes chocolate so delicious?When studying its chemistry—the flavor, the texture blend, the matrix of its particles—it appears the cocoa butter fat melts almost magically at human body temperature.That’s Linda Wright’s explanation for why it tastes so good, and as director of chocolate research for Hershey, she certainly would know.In a role as delicious as it sounds, Wright, EG82, ANR86M, uses fresh ingredients and new technologies to develop the kinds of sweet products consumers want. Perks include serving on taste testing panels two to three times a day. Challenges typically center on the variation among ingredients manufactured by the Earth, where raw products like milk, cocoa beans, almonds and peanuts can vary constantly.“With chocolate, you have a very complex system of how to make it, of how many places in the world we rely on,” she says. “When you start to understand the supply chain, you see the complexity.”The vanilla may have an “off flavor,” for instance. Or the cocoa might taste too bitter or sour, depending on a region’s soil.As a result, Wright and the 20-person research team she manages must test newproducts all the time, with the goal of developing more Hershey products that make it to the aisles of the grocery store. A simple formula might take about six months, though the projects in Wright’s department tend to be more patentable, multiyear initiatives that balance both flavor and cost. And sometimes her focus is less on new products and more on improved processes.For instance, when Hershey purchased the Canadian-based Brookside Chocolate, known for its dark chocolate-coated exotic fruit-flavored centers, the interest in the product line “practically exploded,” so much so that the Canada plant could not keep up with production.That’s where Wright’s team entered the equation. Rather than replicating the line, she spearheaded a project that cut down operations by 50 percent and reduced processing time from four days to one. The yearlong improvements included identifying new cooking procedures and technologies that could optimize production, such as removing water earlier in the stages to cure the fruit faster.LindWa right]]></page><page Index="53" isMAC="true"><![CDATA[“It's really been quite a fascinating career. And it would have never happened without UD.”Consumer tests showed that she could match the product taste and quality, and her engineering acumen helped her develop a system that increased throughput (the quantity produced per day) by three times on the new system.More recently, Wright has been deeply involved in Hershey’s “Simple Ingredients” initiative. In February 2015, after the company announced itscommitment to use simpler, more familiar ingredients in products across its broad product portfolio, Wright’s team immediately undertook this challenge. By the holiday season, they had reformulated the iconic Milk Chocolate Kisses and Bars, which now contain no artificial flavors but have the same delicious taste—with a simpler label. And they continued thatwork in 2016, adding a half-dozen more products to the list.Wright applied to Hershey 27 years ago, after reading a newspaper job description for a process engineer in the famed chocolate plant. At the time, some 150 people applied for the position, but Wright was hired for her powerhouse combination of chemical engineering and research in food science (as a master’s student, she worked with professors Bob Fisher and Dietrich Knorr on the “supercritical extraction” of Vitamin E, and later worked on optimizing taste and consistency for quick-cooking rice).“Hershey held UD’s programs in high regard,” she remembers. “And it certainly helped my resumé stand out.”Today, she has worked on the creation of scores of products, from the popular Reese’s Pieces to one of Wright’s short-lived favorites, the ChipAway, chocolate-covered cookie balls that she thinks “may have been ahead of its time.”The traditional package of two Reese’s Peanut Butter Cups remains the company’s bestseller, and part of Wright’s job is to understand shifting tastes and consumer demands (which, she describes as heading toward more “multidimensional tastes and textures.”)“It’s really been quite a fascinating career,” Wright admits. “You never get done learning new things in the world of science—or the world of chocolate. And it would have never happened without UD.” zVolume 25, Number 1 • 2017 51KATHY F. ATKINSON]]></page><page Index="54" isMAC="true"><![CDATA[52Success with a side of compassionWhen Xavier Teixido, ANR75, looks back on what he’s done as a successful restaurateur, he sees it all beginning with cherished moments in his childhood home.He remembers his immigrant parents happily melding the cuisine of their native Paraguay with the farm-fresh foods of their new homeland of Delaware. He recalls childhood friends marveling with wide-eyed astonishment that the Teixido family grew snails—“monsters,” as they exclaimed to their incredulous parents—and ate them for dinner.But more than the dishes themselves, he remembers the music, the culture, the conversations of fellow expats who would become his family, not by blood, but by the common bond of being strangers in an unfamiliar land. There was always room at the table for one more.“If there was anything that prepared me for this industry, it was seeing how unselfish my parents were,” says Teixido, whose 42-year career has taken him across thecountry to work at some of the most innovative and extraordinary restaurants in America, then back to Delaware to open premier fine-dining establishments of his own—including the North Wilmington landmark Harry’s Savoy Grill.The unofficial mantra in the Teixido house was “family and education first.” To that end, his parents were thrilled to see him enroll at the University of Delaware, and less so when he flunked some classes, moved out of the residence halls, and told them he’d happily pay for his own education.On his quest for financial independence, he landed a job at an upscale restaurant, while working simultaneously on his associate’s degree. Three years later, degree in hand, he moved on to another fine- dining establishment, cooking under a German chef and working six doubles a week. The owner had promised to fund Teixido’s culinary school tuition if he lasted a year, but ultimately reneged.XavierTeixidoEVAN KRAPE]]></page><page Index="55" isMAC="true"><![CDATA[It was a tough and bitter blow, but steeped in discipline, principled in the Old World European foundation, and profoundly interested in food, Teixido drove up to Philadelphia and parked his Volkswagen Beetle right in front of The Frog, a landmark eatery in the 70s. “I’ll wash your dishes, prep the food, anything you need ,” he told the manager. “I want to be where I can learn and contribute, and I don’t care where I start.”Teixido was on the job less than a month when he noticed someone walk up to the broiler and help to prepare orders. “You can’t send that plate out looking like that,” Teixido admonished the stranger. “Redo this lamb. Recook those potatoes. I’m going to need you to be more disciplined if you’re working the line.”The man left, and the kitchen fell to an eerie, almost deathly silence.“What just happened?” Teixido asked, as a colleague quietly explained that he had just berated The Frog’s famed owner, Steve Poses.Called into the manager’s office the next day, Teixido faced Poses—who proceeded to name him sous chef. He would later assume that role for the expanded and esteemed Frog Commissary, catering “all of the best houses on the Main Line,” and managing receptions for a who’s who of clients, from Jacqueline Onassis to Luciano Pavarotti.Dining in America during this period was a unique phenomenon, as American restaurants were trying to find their identity. The only city that seemed to have strong footing in a regional, indigenous cuisine was New Orleans, and there was perhaps no restaurant as prominent as Ella Brennan’s Commander’s Palace.By 1981, Teixido was sitting across from Brennan as the newest member of her team. His instructions were simple: “Make customers.” Which he did—so successfully that when Brennan suggested he take on the role of executive chef, he chose to continue in management. He’d be part of the team to hire a relatively unknown chef named Emeril Lagasse and would remain at Commander’s Palace for a few more years, before returning to Delaware in the mid-1980s and revolutionizing the dining scene.He helped open Wilmington’s Kid Shelleen’s as a minority partner in 1984, and then Harry’s Savoy Grill, again as a minority partner, in 1988, becoming sole owner in 1993. He would add a ballroom in 1998 and expand his operations to include Harry’s Seafood Grill on the Wilmington Riverfront in 2003.“We’ve always tried to reflect the national dining scene,” Teixido says of his restaurants’ success. “We’ve always been hospitality-driven, educating ourselvesand our staff to focus on the guests.”A member of UD’s Department ofHospitality Leadership Advisory Board, Teixido often returns to his alma mater and is consistently impressed with today’s students.“The students all have industry experience by the time they leave. They’re well dressed, they ask good questions. There’s a great diversity to the student body and a commitment to community service,” he says.In fact, Teixido credits the late Paul Wise, who founded UD’s hospitality program, with the “tireless and selfless vision” to connect students to the best opportunities in the industry. It’s one he seeks to continue today, through the Harry’s Savoy Grill Hospitality Scholarship, as well as many other initiatives statewide.Nationally, he has served as chair of the National Restaurant Association and board chair for the association’s Educational Foundation, most recently receiving its 2017 Ambassador of Hospitality Award . Locally, he has raised over $1 million for childhood hunger.Just as it was for his parents, Teixido sees the intrinsic connection between hospitality, education and community. As he tells current students, “This is a large, competitive industry, but there’s tremendous opportunity to those of you willing to do the work and take care of other people.” z“Learn something new every single day. You don't always know how the pieces will come together, but trust me, they will."Volume 25, Number 1 • 2017 53]]></page><page Index="56" isMAC="true"><![CDATA[TampakisMariaA wonderful ‘Kitchen Nightmare’As soon as she got a taste of the full-throttle kitchen rush at UD’s Vita Nova restaurant, Maria Tampakis saw her destiny.She would be a chef, she vowed as a young hospitality management student. She would work for some of the world’s top restaurateurs, and become a leader herself in the flaming hot world of fine dining.And so she did.Tampakis, BE08, soared rapidly into the upper echelons of cooking after leaving UD, first at the four-star Jean-Georges in New York City, then overseas at celebrity chef HestonBlumenthal’s London restaurant, Dinner (named seventh best on Earth in 2015 by the global consulting firm Deloitte).She went on to serve as head chef, television assistant and all-around wonder-woman for the famously hot-headed cook, Gordon Ramsay. “It was the hardest year of my life,” Tampakis says of opening Ramsay’s Heddon Street Kitchen in 2014, where she stood as the youngest female head chef in London. “On top of working at the restaurant 70-80 hours a week, I traveled three months, helping film Kitchen Nightmares with Gordon.“It was very high-demand, but youTempakis (left) at dinner to celebrate the 25th anniversary of UD's hospitality program.wanted to succeed, because you knew who you worked for,” says Tampakis, who has since left London’s high-wire act to work for the Institute of Culinary Education in New York City, her “other” alma mater.“At UD, I learned to enjoy feeling the pressure, feeling the joy when you see people happy with your food. I like that, and I always wanted more,” she says. “I have far surpassed the goals I wanted to achieve.” ztelephone rang, he developed an 80-person call center to process all phoned-in orders. It was one of hundreds of changes to revamp the customer experience and enhance the operations.Lasus, who serves as partner and a member of Insomnia’s board, as well as a member of UD's Hospitality Leadership Advisory Board, credits his UD education as “legit preparation for my career.”In his five years with the company, Insomnia has grown from 14 shops in eight states to a cookie juggernaut with 120 stores across 33 states, including one right on Newark’s Main Street.“Cookies stand the test of time,”he says. “And we want to be the master of cookies.” zLasusThe cookie masterMix together late-night cravings, more than 100 cities and college towns, and a store that sells and delivers warm cookies until 3 a.m., and you’ve got quite the recipe for success.Just ask David Lasus, BE03. When he began working at Insomnia Cookies in July 2011 as director of operations, he could taste the potential. “I knew there was a great idea,” he says. “We justDavid54 University of Delaware Messengerneeded to make the model scalable.” Quickly promoted to chief operatingofficer just months after coming on board, that’s exactly what he did. “Department by department, we redid almost every process,” says Lasus. For instance, rather than compromising in-person customer service each time theDUANE PERRY]]></page><page Index="57" isMAC="true"><![CDATA[]]></page><page Index="58" isMAC="true"><![CDATA[eMaAin St.S TAs any Blue Hen who spent time in Newark knows, “food” is synonymous with “Main Street” in this college town. With the broad expanse of diningoptions—from nachos shared with friends to the gelato that caps off a delicious dinner—the iconic street is nearly inseparable from the UD experience—and the many memories and meals that it has offered to Blue Hens through the decades.With Commencement and Alumni Weekend just around the corner, the Messenger presents a sampling of the latest crispy-cheesy, spicy-sweet, saucy-and-sassy dishes that you can find on Main Street today.NACHOSCountless friendships have been fueled and countless T-shirts soiled by these marvelously messy concoctions, led in reputation at Klondike Kate’s (158 East Main St.) by three delightful options: Barbecue Ranch (chicken, barbecue sauce, ranch dressing); Buffalo Chicken (buffalo-sauced chicken drizzled with blue cheese dressing); and Trash Can (french fries, chicken tenders, onion straws, honey mustard, blue cheese). “That’s probably the most popular with the kids," notes manager Alisha Foore. Close competition persists in the nacho department from Deer Park Tavern (108 West Main St.; ownedby Robert Ashby, BE77), Santa Fe Mexican Grill (190 East Main St.), Catherine Rooney’s (102 East Main St.) and others.BREAKFASTPost-revelry mornings can be a drag, leading many students to haul their weary selves to Hot Bagels(131 East Main St.) or Newark Deli and Bagels, a.k.a. “NDB,” (36 East Main St.) for a belly-settling moment with an egg-and-bacon bagel (with cheese, please). “NDB’s breakfast sandwiches were pretty fantastic,” enthuses Stephan Zacharkiw, BE99. “When I was56 University of Delaware MessengerTRASH CAN NACHOS FROM KLONDIKE KATE'SA food guide for your next visit to campusPHOTOS BY KATHY F. ATKINSON AND EVAN KRAPESTUNODKCUDMORFTUNODNOCABELPAM]]></page><page Index="59" isMAC="true"><![CDATA[EGG-AND-BACON BAGEL WITH CHEESE FROM NDBat school, I would go at least twice a week. I'd walk by it, get a whiff of that smell, and go in and get one.” Even the native New Yorkers give these Mid Atlantic bagels a hat tip—“fresh, with a nice, chewy crust and a perfect crumb you expect from a real bagel,” one said. Beyond bagels, breakfast options abound at Panera Bread(140 East Main St.) and Sinclair’sCafé (177 East Main St.) and numerous coffee shops.PUB AND GRUB115 East Main St., the shrimp scampi enjoys national renown. Grain Craft Bar+Kitchen at 270 East Main St., owned by Lee Mikles, EG90 and Jim O’Donoghue, AS91, gets raves for the crab cake and crab mac-n-cheese. “We didn’t have those luxuries when we were in school,” says Tia Truxon Bolden, AS93, who is a board member of the UD Alumni Association. “It’s very cheesy and it’s not overwhelming. And crab is my favorite food. If you try it, you will fall in love.”PIZZAIn college, satisfaction is always as close as the nearest pizza pie, preferably besotted with cheese and ready to be eaten right out of the box during a Main Street jaunt. The thin-crust beauties at Margherita’s Pizza (134 East Main St.) hold a place in collective alumni memories, and a slice of Grotto's (45 East Main St.) has accompanied many frosty mugs. In the space previously held by Peace A Pizza a new upstart, Snap (44 East Main St.), is making gourmet inroads intopizza passions.BENNIE DOLLARD PREPARES A CORONA SANDWICHFOOD CARTSThe revered breakfast creations and cheesesteaks of Bennie Dollard’s Fantasy Cuisine still thrill the masses queuing just in front of the Five and Dime. A quick stroll off Main and up Amstel Avenue will result in masterful dumplings and Thai riffs at the Wandering Cart and the Mediterranean classics of the Gyro Cart.Today, folks frequently expect their good food to be accompanied by good brews, and three Main Street destinations offer both reliably: Steadfast and stylish Iron Hill Brewery at 147 East Main St. is adored for its pot pies and cheesesteak egg rolls (and co-owned by Kevin Finn, BE02). Over at Stone Balloon Ale House atVolume 25, Number 1 • 2017 57]]></page><page Index="60" isMAC="true"><![CDATA[58 University of Delaware MessengerDESSERTStudied-out students crave the reviving rush of some sweet stuff, leading them in droves for gelato at (where else?) Caffé Gelato (90 East Main St.), owned by Ryan German, BE00. Others prefer a custom- crafted doughnut at Duck Donuts (145 East Main St.), or UD-themed cupcakes from Bing’s Bakery (253 East Main St.), or the top-selling chocolate chunk cookies at Insomnia (70 East Main St.)—where David Lasus, BE03, is chief operating officer of the 120-store chain. “For dessert, I love going to Caffé Gelato and getting their Peanut Butter Cup Gelato Sundae,” says Brittany N.Kahn, HS17. “It has peanut-butter chocolate chip andchocolate-hazelnut gelato with sesameroasted peanuts, warm chocolate sauce, Madagascar vanillawhipped cream and chocolate shavings.”FRIED CALAMARI FROM TAVERNAUD CUPCAKES FROM BING'SBURGERSSpurred to ever-higher levels by fierce competition, Main Street’s taverns rightfully pride themselves on serving burgers that are typically fat, inventively topped and frequently available half-price. Standouts include the Deer Park, Klondike Kate’s, Catherine Rooney’s, Cheeburger Cheeburger (137 East Main St.) and Iron Hill. “Iron Hill has an amazing turkey burger called the Santa Fe Burger topped with guac. What's better than guac? Nothing,” says Allison Gan, BE17.DEATH FRIESIn an informal student/alumni poll, perhaps no single food concept on Main Street inspires more reverence (mingled with some justifiable caution) than the “Hot Tots” (tater tots with bacon, cheese, jalapenos and Sriracha ranch) and “Death Fries” (bacon, cheese, ranch, barbecue sauce) at Arena’s Deli (168 East Main St.).UPSCALE TREATSWhen it’s time for something more savvy and sophisticated, Main Street wanderers, including many faculty members and administrators, head for Taverna (121 East Main St.), where fans rave about the chicken coal-fired pizza with spinach, roasted tomato and goat cheese, and the crisp-fried calamari with pickled chilies, tomato jam and lemony garlic mayo. Is Taverna full? Just head across the street to Home Grown (126 East Main St.) , or slightly west, to Caffé Gelato(90 East Main St.).DEATH FRIES FROM ARENA'S DELIPHOTO COURTESY OF TAVERNA]]></page><page Index="61" isMAC="true"><![CDATA[TEX MEXAt last count, four burrito joints stood within a quarter-mile span (California Tortilla, 55 East Main St.; Qdoba Mexican Eats, 58 East Main St.; Chipotle Mexican Grill, 136 East Main St.; and El Diablo, 127 EastMain St.). The quest for more-inspired execution leads many to Santa Fe Mexican Grill (190 East Main St.; try the chipotle wings with cilantro blue cheese) and Del Pez Mexican Gastropub (76 East Main St.)HAND BREADED TENDERS WITH BOOM BOOM SAUCENEW AND NOTABLEHoneygrow (58 East Main St.): Light and bright noodle dishes and salads boast an Asian edge and fresh appeal.Chef Tan (108 East Main St.): A cozy setting for truly authentic (and occasionally mystifying) Chinese food.Roots Natural Kitchen (129 East Main St.): Stay-fit fare stays lively with these inventive salad combinations.Ramen Kumamoto (165 East Main St.): College students find ramen revelation in these bowls of brothy goodness.Tavva Indian Café (215 East Main St.): Fulfilling and fairly priced classics from throughout India.Churrascaria Saudades (230 East Main St., #203): Authentic, tableside-carved Brazilian beefiness galore.Biz Z Pizza (230 East Main St., #628): A solid choice for such crowd-pleasers as subs, cheesesteaks and pizza.The Perfect Blend (249 East Main St.): Real Belgian waffles, dressed in luxurious style.Buddy's Burgers (170 East Main St.): Open wide for these double-stacked monsters.D.P. Dough (forthcoming; South Main St.): Rumor has it that the hot calzones are making their long-awaited return this fall.SOUTH MAIN STREETCHIPOTLE WINGS FROM SANTA FE MEXICAN GRILLTASTES OF ASIAMain Street is now home to at least four restaurants that specialize in recreating the true tastes of China— Red Bowl (153 East Main St.), Colorful Yun Nan (59 East Main St.), Chef Tan (108 East Main St.) and Kung Pao Palace (259 South Main St.). Bahn Mi Boy (209 East Main St.) continues to champion the light, bright delights and robust sub-style sandwiches of Vietnam.Venture beyond West Main Street to its adjacent neighbor (newly named South Main Street, though some alumni will remember it as Elkton Road), and you’ll find many more dining options, including: Pat’s Pizza and Pasta (160 South Main St.), Greene Turtle (220 South Main St. #101), Claymont Steak Shop (57 South Main St., #102), Buffalo Wild Wings (100 South Main St.); and Little Teriyaki (136 South Main St.)BAHN MI SANDWICH FROM BAHN MI BOYMain SteATSDear reader,Which dishes did we miss? Email us at themessenger@udel.edu toTOFU RED COCONUT CURRY FROM HONEYGROWshare your favorites!59]]></page><page Index="62" isMAC="true"><![CDATA[]]></page><page Index="63" isMAC="true"><![CDATA[FROM OUR ALUMNI ASSOCIATIONI consider a good meal a wonderful way in which to connect with people. The very act of passing steaming platters of homemade food, sharing forkfuls of a rich dessert and getting to know someone across a table nourishes both the stomach and the soul.I was fortunate to experience this in December when I visited theUD Global Scholar students studying at St. Louis University in Madrid. Along with Amy Foley, UD Associate Director of Global Outreach, we gathered for a study break at El Faro residence hall to eat warm, chewy churros dipped in hot chocolate sauce, and also met for tapas prior to a flamenco show. I got to know these smart, passionate Blue Hen freshmen and was so impressed with the way they made Madrid their home for the fall semester.In between all of this eating, I toured the city with Hailey Zirkle, AS20, who took me to El Mercado de San Miguel, where I couldn’t eat enough chorizo-stuffed olives. I admired her knowledge of the city’s culture and history. Another student, Ellie Canning, AS20, ledme through the Prado art museum and provided historical insight into many Goya paintings and described some of the characters in Hieronymus Bosch’s vivid Garden of Earthly Delights.I also enjoyed café con leche with several UD alumni living and working in Madrid, and we talked about what they missed on campus. Another evening, a dozen alumni and I gathered around a long wooden table for tapas and sangria in a loud, lively restaurant. After several hours of sharing UD stories and experiences, we reluctantly gave up our table and wandered together through El Sol, a popular area of the city, where we ran into a group of UD World Scholar students heading out for the night. It was a perfect moment of Blue Hen serendipity far away from campus. I made several new friends during my trip, and I’d like to say it all began with a shared plate of tapas.Anne Giacoma Barretta, AS83 President, UD Alumni Association @angiabarREGIONAL ALUMNI EVENTSWhen Blue Hens flock together, it is sure to be a good time. Check out the wide variety of events coming to an area near you.ATLANTAMay 13BALTIMOREJuly 15 AugustBOSTONAugust 1 SeptemberCHICAGOJuly 9Gwinnett Braves vs. Columbus ClippersOrioles vs. CubsNew Student Send Off / Welcome to the Neighborhood PicnicRed Sox vs. IndiansWelcome to the NeighborhoodCubs vs. PiratesNEW CASTLE COUNTYApril 20 Life after UD NEW YORK CITYSeptember Welcome to the NeighborhoodRALEIGH-DURHAMKENT AND SUSSEX COUNTYMay Botanical Gardens Tour LOS ANGELESApril 30 Dodgers vs. Phillies June Delabration Nation September Wine SafariWASHINGTON, DCApril 24 August 12 SeptemberConversations & ConnectionsNew York Yankees vs. Boston Red SoxWelcome to the NeighborhoodJune 11RICHMONDJune 9 August 10Durham Bulls vs. Norfolk TidesNORTHERN NEW JERSEYJames River Winery EventFlying Squirrels vs. Portland Sea DogsJune 24 July SeptemberN.Y. Red Bulls vs. NYC FC Soccer GameSummer BBQ at the Jersey ShoreWelcome to the NeighborhoodSAN FRANCISCOPHILADELPHIAMay 14 July 15 July 24Nationals vs. Phillies New Student Send Off Private Food TourJune June 17Happy HourPhillies vs. Diamond BacksRegional alumni events are volunteer-driven and sponsored by the UD Alumni Association. Visit www.udconnection.com/Events to learn more.April 29 JuneChocolate Tasting in Palo AltoGolden Gate FieldsVolume 25, Number 1 • 2017 61]]></page><page Index="64" isMAC="true"><![CDATA[62 University of Delaware Messenger]]></page><page Index="65" isMAC="true"><![CDATA[Volume 25, Number 1 • 2017 63]]></page><page Index="66" isMAC="true"><![CDATA[1950sDr. Art P. Mayer, ANR53, of Newark, Del., won three gold medals and set three records swimming inthe Delaware Senior Olympics. He swims in the 85–89 age group.1960sDavid S. Heeren, AS61, of Howey in the Hills, Fla., has published his 14th book, The High Sign, about biblical prophecy.Morrison H. Heckscher, AS64M, of New York, N.Y., was presented the Henry Francis du Pont Award by the trustees of Winterthur Museum, Garden & Library. Heckscher is curator emeritus for the American Wing of the Metropolitan Museum of Art.Mike Purzycki, AS67, of Wilmington, Del., was elected mayor of Wilmington.John S. Riley, AS68, of Wilmington, Del., retired as director of government relations for Ashland Inc. Riley, who helped lead development of the Delaware Biotechnology Institute, was also a campaign adviser to recently elected Wilmington Mayor Mike Purzycki, AS67.Cynthia Primo Martin, AS69, of Wilmington, Del., was selected to Delaware Today magazine’s Women in Business for 2016. Martin is an attorney and founder of Trusteesof Color.Dr. Harry Werner, ANR69, of North Granby, Conn., has had an endowed professorship named in his honor at the University ofPennsylvania School of Veterinary Medicine. The Dr. Harry Werner Professorship in Equine Medicine at New Bolton Center was established through a $5 million gift from the estate of Seth and Lucy Holcombe, longtime friends of Werner.1970sLt. Col. Mark J. Donald (ret.), EG71, of Lakeland, Fla., was recently elected a fellow of the Florida Engineering Society. Donald retired from Polk County Florida’s Facilities Management Division in 2015 as the capital projects engineer.W.C. “Chuck” High eld, BE72,of Fort Myers, Fla., has published his latest book about his father, Liberated, A World War II Memoir of Lt. Harlan E. High eld.Kenneth Klein, AS73, of McLean, Va., is serving a two-year term as president of the Board of Trustees of the Legal Aid Society of the District of Columbia. Klein is an international tax partner in the Washington, D.C., o ce of Mayer Brown LLP.Frank T. Koe, EHD73M, of State College, Pa., has published the second edition of his book and video, Fabric for the Designed Interior (Bloomsbury). Koe, an associate professor of engineering entrepreneurship at Penn State, invents and sells hunting and  shing accessories at www.stick-in- the-mud.com.Lt. Col. Elek “Lex” Szkalak (USMC, ret.), AS73, of Burke, Va., was recently selected as the course chair for the Departmentof Homeland Security’s Senior Intelligence Leadership Seminar. Szkalak is on the faculty of the department’s Intelligence Training Academy in Washington, D.C.David B. McBride, EG75M, of New Castle, Del., was elected Delaware senator for the 13th District.David C. Munson Jr., EG75, of Dexter, Mich., was selected as Rochester Institute of Technology’s 10th president.Stephen W. Spence, BE75, of Rehoboth Beach, Del., and his son, Stephen A. Spence, AS06, of Lewes, Del., were chosen by their peers as “Top Lawyers 2016” by Delaware Today magazine.Ann Lucia Riblett, HS76, of Wilmington, Del., is working as a sta  development educator for Delaware’s Department of Health and Social Services.Andrea DeCapua, AS77M, of Tampa, Fla., published second editions of two of her books in 2017: Crossing Cultures in the Language Classroom (University of Michigan Press) and Grammar for Teachers: A Guide to American English for Native and Non-Native Speakers (Springer). DeCapua is an educational consultant and teaches at various institutions of higher learning.The late Cpl. David B. Pulling, AS77, had a community roomat Delaware State Police Troop 3 in Camden named in his honor. Cpl. Pulling was killed in 1987 at age 31 when an explosive device detonated at the FBI Bomb Data Training Center in Alabama.David Sokola, HS77, of Newark, Del., was elected state senator for the 8th District of Delaware.Diane Quade Donahue, AS78,of Lebanon, Pa., completed the National Association of Chronic Disease Directors’ Evidence Based Public Health course. She is the HealthyWoman Provision Manager for the Pennsylvania Department of Health.1980sLinda Eynon, HS80, of Cherry Hill, N.J., was nominated to the state Superior Court bench by New Jersey Gov. Chris Christie, AS84, 11H.Terry (Themal) Shelton, AS80, of North Potomac, Md., was named acting deputy administrator for the National Highway Tra c Safety Administration, U.S. Department of Transportation.Richard Gregg, AS81, ofWest Chester, Pa., was named superintendent of the Christina School District in Wilmington, Del.Rob Zinn, AS81, of Newark, Del., has released his  rst musical album, called Yesterday Again,a collection of 10 songs in the smooth jazz genre.Karen A. Stout, AS82, EHD95M, of West Chester, Pa., was named one of the “16 Most Innovative People in Higher Education” by Washington Monthly magazine for her work as president and CEO of Achieving the Dream, an initiative to support U.S. community colleges.CLASS NOTES News from our alumniThe UD Messenger encourages alumni to send us news to share with your fellow Blue Hens. A new job, a promotion, a personal or professional award ... they’re all accomplishments we want to announce.Email a note or a press release tothemessenger@udel.eduPlease include your graduation year and college or major.COLLEGE DEGREE LEGENDANR—Agriculture and Natural Resources AS—Arts and SciencesBE—Lerner College of Business and Economics EG—EngineeringEOE—Earth, Ocean, and Environment EHD—Education and Human Development HS—Health SciencesM—master’s degree PhD/EdD/DPT—doctoral degrees H—honorary degreeShare Your News!64 University of Delaware Messenger]]></page><page Index="67" isMAC="true"><![CDATA[CLASS NOTESThe Messenger inbox recently  lled up with photos of alumni connections from all over the world. We love seeing Delaware pride from near and far, and we’re excited to feature some of the photos here.Olympia, Greece“Last spring, I was part of a group of faculty from the Department of Human Development and Family Studies that visited Greece to begin to build a partnership with several Greek educational institutions and the Department. Several of us who participated in the trip are also UDBaltimore, Maryland“ is is a photo of some Blue Hens who are members of Baltimore’s Marching Ravens. As paid musicians, we’re there cheering on the team and performing pre-game and half-time shows at every home game. Between Flacco and Boyle on the  eld and us in the stands, UD is well represented!”— Rob Storey, EG03Guayaquil, Ecuador“Here are six Blue Hen alumni (from all corners of the nation), plus a Blue Hen, who met for a natural history tour in the Galapagoslast May. All of uscarried the ceremonial UD garb across the world for this special photo! We even marched to the  ght song one night and entertained the rest of our tour group.”—Joanne Eisenhauer Gonzalez, HS80From left: Nancy Siegfried Edwards, BE79, Gonzalez, HS80, Sue Cross Skinner, HS78, Dave Edwards, EG78, Kevin Skinner, AS79 and Marg Blanchard Dunn, HS78alumni. Knowing this prior to the trip, I brought the traveling YouDee with us so that we could capture an alumni photo with YouDee (he made it into the group shot!).”—Laua Cutler, EHD03, program coordinator for UD’s Institute for Excellence in Early ChildhoodFrom left: Cynthia Paris, EHD71, 84M, Lynn Worden, EHD86, 02PhD, Cutler, EHD03, Rena Hallam, EHD00PhD and Alison Hooper, EHD13MFrom left: Sam Keating, EG19M, Jason Keller, AS18, Kristin Monroe, AS20M, Casey Knell, AS15, Rob Storey, EG03, Daniel Kane, AS16, Kirsten Haden, AS16, Amanda Morrison, EG15 and Jeremy Weissenburger, AS93Bethany Beach, Delaware“On Oct. 22, 2016, we hosted a reunion of Kappa Alpha graduates from the late 1950s to the early 1960s at our home in Bethany Beach, Delaware. We’ve been doing so for years, and the Brothers always sing the KA Rose song to the wives(whichtheyused toserenadethe couplewhenthey gotpinned incollege).”—Mary Lou Bahlman Po enberger, AS62Front row, from left: Art Davis, EG63, Wayne Tatman, ANR60, Chuck Rickards, AS59, Steve Welch, AS60, Bill Lord, ANR57 and Bill Brereton, AS60; second row: John Tweed, EG62, Doug Boyce, EG62, Pat Renaud, AS60, Pete Maroulis, EG62, Dick Seely, ANR60, 62M, Dave Hudson, EG61, Mike Hrycak, EG83, Jim Guida, AS60, Bob Saatman, ANR60, Ed Zippe, AS59, 68M, Howard Holloway, Don Goodridge, EG56 and Wright Po enberger, BE60To be considered for future “Blue Hens across the Note: globe” features, please submit high-resolution photosto themessenger@udel.edu. The Messenger will publishas many photos as possible, but due to space limitations and reproduction-quality requirements, we might not be able to feature them all. Preference will be given to alumni in UD attire.Volume 25, Number 1 • 2017 65]]></page><page Index="68" isMAC="true"><![CDATA[CLASS NOTESDebra He ernan, AS83, of Wilmington, Del., was elected state representative for House District 6 in Delaware.Tom Frey, EG84, 90M, of Wilmington, Del., was appointed chief engineer of the space rocket motor product lane at Orbital ATK in Elkton, Md.Kenneth Horwitz, AS84, of Cedar Grove, N.J., presented researchat the International Congress of Math Education at the University of Hamburg, Germany. Horwitz teaches math at the New Jersey Institute of Technology.Tom Montgomery, BE84, of Chadds Ford, Pa., was elected senior vice president and comptroller of Ametek Inc.,in Berwyn, Pa. Ametek is a manufacturing company with 150 locations worldwide.Daniel C. Schlotterbeck, BE85, of Bloomingdale, N.J., has been named president of Kinedyne LLC, in Branchburg, N.J. Schlotterbeck also completed a graduate certi cate program in intellectual property law from Seton Hall School Law in 2016.Dave DeWalt, EG86, ofDanville, Cal., has joined Claroty, an innovator in operational technology network protection, as board chairman.Luca Maurer, AS86, of Ithaca, N.Y., received the American Association of Sexuality Educators, Counselors and Therapists’ 2016 Book Award for a book he co-wrote, entitled The Teaching Transgender Toolkit:A Facilitator’s Guide to Increasing Knowledge, Decreasing Prejudice and Building Skills. Maurer is the LGBT Education, Outreach and Services Program director at Ithaca College.John Carney, AS87M, of Wilmington, Del., was elected governor of Delaware. Carneyalso has served as Delaware’s U.S. representative, lieutenant governor and secretary of  nance.Greg Christodulu, EHD87, of Clifton Park, N.Y., was named 2016 New York State Baseball Coach of the Year and American Baseball Coaches Association Region 1 high school Coach of the Year after his team, the Shenendehowa High School Plainsmen, won the Class AA State Championship.Je  Die enbach, EG87, of Cambridge, Mass., was named associate director of the MIT Integrated Learning Initiative. He’ll be leading MITili in its mission to support, promote and disseminate research on learning e ectiveness.Vasilios Peros, EG87M, ofGlen Arm, Md., was selected as a 2016 SmartCEO Centers of In uence Awards  nalist for the greater Baltimore region for his commitment to legal clients.Tania Bernath, AS88, of Jamestown, R.I., co-authored a book called Becoming an International Humanitarian Aid Worker.Kevin Hensley, AS88, of Newark, Del., was elected state representative for District 9 in Delaware.1990sRick Jeandell, EG90, of London, U.K., was promoted to vice president for International Operations at Aetna International.Dennis Aniunas, ANR91, of Bear, Del., was promoted to Special Enforcement Lieutenant, Newark (Del.) Police Department.Udit Batra, EG91, of Billerica, Mass., won CEO of the Year award from CPhI Pharma for his commitment to advancing life science innovation worldwide. Batra is CEO of MilliporeSigma.Jon Buzby, HS89, 91M, of Bear, Del., has published a book on parenting called Not an Expert, Just a Dad ... In this Crazy Game Called Life. Buzby is a sportswriter for the Newark Post and adjunct professor in UD’s Department of Communication.Kyriakos D. Economides, AS91, of North Grafton, Mass., washired as associate director ofIn Vivo Pharmacology at XTuit Pharmaceuticals in Waltham, Mass.Kathryn Kneessi Perrone, BE91, of Mashpee, Mass., writing as Kathryn Knight, has published her fourth novel, Haunting Souls.Jennifer Toscano-Goetz, AS92, of Garnet Valley, Pa., has had the company she owns, Worldwide Incorporators LTD, named to the Inc. 5000 list of fastest-growing companies.Heather Karasow Smith, AS92, of Lenni, Pa., was appointed directorof major giving in Pennsylvania for the Chesapeake Bay Foundation.Dr. Christopher Doty, AS93, of Lexington, Ky., received the Joe Lex Educator of the Year Award from the American Academy of Emergency Medicine. Doty is vice chair and residency director in the Department of Emergency Medicine at the University of Kentucky.SeanP.Lugg,AS93,ofWilmington, Del., was named state prosecutor for Delaware, overseeing all criminal prosecutions and supervising a sta  of more than 250.Leigh Himes, AS94, of Havertown, Pa., has published her  rst novel, The One That Got Away, about a young working mother who gets the chance to live the life she always wanted.Gregory J. Sawka, BE94, and Karen M. Sawka, EG90, 94M, of Newark, Del., were appointed co- chairs of the Delaware Diamonds Society, the University’s annual giving society.Robin Blair, BE95, of Philadelphia, Pa., is now a human factors and ergonomics specialist for Herman Miller in the Philadelphia region.Scott W. Briggs, AS95, of Medford Lakes, N.J., was promoted to senior strategic adviser and practice leader of the Healthcare Advisory Team-Enterprise Managed Services Division at Canon Solutions America in New York City.Mark Tagliareni, AS95, of North Haledon, N.J, was promoted to sergeant in the Wycko  Township (N.J.) Police Department.Rob Redwinski, EG97, of Elkridge, Md., just published a book based on his undergraduate years at UD entitled, Delaware Blues.John “Jack” M. Beeson Jr., BE98M, of Wilmington, Del., was named chair of the YMCA Board of Directors for Delaware. Beeson is senior vice president for Global Capital Markets at Wilmington Trust Co.Jennifer Dumnich, BE99, 00M, and her husband, Craig, of Avondale, Pa., have published their book, How to Unleash Your Inner Power and Live an Astonishing Life.Karen Hoober, AS99PhD, of Atglen, Pa., has been named assistant director for graduate education and outreach at the66 University of Delaware Messenger]]></page><page Index="69" isMAC="true"><![CDATA[Center for Bioinformatics & Computational Biology at UD.Dr. Kara Odom Walker, EG99, of North Potomac, Md., was selected to direct the Delaware Department of Health and Social Services.2000sRachel Cooper, EG00, of Lawrenceville, N.J., has joinedthe mathematics faculty of The Pennington School in New Jersey.Jacqueline Lovejoy Osborne, BE00, of Ponte Vedra Beach, Fla., has published a physical therapy textbook, Documentation for Physical Therapist Practice: A Clinical Decision-Making Approach. She isa physical therapist and geriatric residency coordinator at the Brooks Institute of Higher Learning.Melissa (Kulich) Weisenfels, BE01, of Wilmington, Del., was named executive director of MARKINC Ministries in Bear, Del.Charles “C.R.” McLeod III, AS01,of Wilmington, Del., has joined the national law  rm of Manion Gaynor & Manning LLP as marketing director.CLASS NOTES Michael Strano, EG02M, ofLexington, Mass., was elected to the National Academy of Engineering. Currently the Carbon P. Dubbs Professor of Chemical Engineering at the Massachusetts Institute of Technology, he was recognized for his contributions to nanotechnology.Kate Martin, AS02, of Round Rock, Texas, has published The Joyful Business Planner, a guide to clearing clutter in the o ce.Val Monrose, ANR02, of New York, N.Y., is managing capital projects for the Columbia University Medical Center.Lisa Blunt Rochester, AS02M, of Wilmington, Del., was elected as the  rst African American and the  rst woman to represent Delaware in Congress.Je  Forret, AS03PhD, of Lumberton, Texas, has been awarded the 2016 Frederick DouglassBook Prize for Slave Against Slave: Plantation Violence in the Old South (Louisiana State University Press). Forret is professor of history at Lamar University. The prize is given annually for the best book written in English on slavery or abolition.Volume 25, Number 1 • 2017 67]]></page><page Index="70" isMAC="true"><![CDATA[CLASS NOTES68 University of Delaware Messenger]]></page><page Index="71" isMAC="true"><![CDATA[CLASS NOTESYOUNG ALUMNI HONORED BY FORBES ree University of Delaware alumni have been recognized by Forbes in its newest “30 Under 30” list of what the magazine calls “the most de nitive gathering of today’s leading young change-makers and innovators in the U.S.”Professional basketball player Elena Delle Donne, EHD13, is honored in the sports category. Sean Hunt, AS11, EG11, is honored in the area of manufacturing and industry. And Matthew Watters, AS11, who leads e orts for economic growth in Sierra Leone, is honored in the area of law and policy. e prestigious “30 Under 30” listings recognize30 young achievers in each of 20 industries for their entrepreneurial success and passion.  is year, more than 15,000 young people were nominated, with the  nal 600 honorees selected by Forbes sta  members and a team of outside judges.Elena Delle Donne, EHD13Delle Donne, of Wilmington, Delaware, was a basketball All-American who led the Blue Hens to the NCAA Division I championship tournament Sweet 16 in 2012–13.co-founders of Solugen Inc., which has developed a scaled, sustainable process to create hydrogen peroxide from plants. Solugen’s PeroxyZen product is the  rst plant- based, food-grade peroxide for spas, hot tubs, pools and cleaning.  e founders andthe company have a total of six patents.In the listing, Forbes notes that manufacturing is a capital-intensive enterprise with many barriers toentry, especially for young entrepreneurs.“But the intrepid engineersand entrepreneurs onForbes 30 Under 30 list inManufacturing and Industry have found a way to stand out above the rest, whether by designing new processes, developing new materials or inventing new technologies that help America make things and get stu  done,” the magazine says.Matt Watters, AS11Watters, of Ramsey, New Jersey, was a member of the UD Honors Program and earned his bachelor’s degree in neuroscience. He won a Rhodes Scholarship to Oxford University, where he earned a master’s degree in business administration.Today, at age 28, he works with McKinsey and Co., a global management consulting  rm, and leads its service to the government of SierraLeone. His work supports$800 million in investmentsto expand economic growthin the a ermath of the Ebolahealth crisis.As a UD student, Watterswon numerous awards,including a 2010 PlastinoScholarship, which enabledhim to spend the summer of2010 working in South Sudanfor a nonpro t organization specializing in rebuilding shattered healthcare networks.Forbes described the “30 Under 30” law and policy category as including “dynamos and politicos” who are graduates of top law schools, founders of companies and who work with some of the most powerful people in American society. zSean HuntElena Delle DonneToday, at age 27, Delle Donne is a WNBA star and an Olympic gold medalist. During her WNBA career, she has been the league’s most valuable player, its rookie of the year, the 2015 scoring champion and a three-time all-star.As a UD scholar-athlete, Delle Donne was a Dean’s List student and an NCAADivision I Academic All-American of the Year. She has said her undergraduate career was a balancing act that involved class work, athletic competition and hands-on work in her  eld of study, particularly with young children.According to Forbes, its sports selections are athletes who are “breaking records and earning big money on and o  the  eld.”Sean Hunt, AS11, EG11Hunt, of Plano, Texas, was named a Merck Engineering and Technology Scholar. In 2011, he was awarded a prestigious National Science Foundation Graduate Research Fellowship and went on to earn a doctorate at the Massachusetts Institute of Technology.Matt WattersNow age 27, Hunt and Gaurab Chakrabarti are—Ann Manser, AS73Volume 25, Number 1 • 2017 69]]></page><page Index="72" isMAC="true"><![CDATA[CLASS NOTESRobert R. Kulesher, EHD03PhD,of Greenville, N.C., was named full professor in the Department of Health Services and Information Management at East Carolina University.Basha Silverman, AS05, of Ardmore, Pa., was named CEO of Jewish Family Services of Delaware.Kara A. Briggs, AS07M, of Wilmington, Del., joined thesta  of the Delaware Division of Historical and Cultural A airs’ State Historic Preservation O ce as an architectural historian.Juris Pupcenoks, AS07M, of Poughkeepsie, N.Y., has published a peer-reviewed book, titled Western Muslims and Con icts Abroad: Con ict Spillovers to Diasporas (Routledge, 2016). Pupcenoks is an assistant professor of political science at Marist College in New York.Jacquelyn Scott, HS07, 09M, of Newark, Del., has published Inspirations of the Heart, a collection of personal journeys of faith, and the love, peace and healing that people have found along the way.Sarah Larocco, AS08, HS08, HS16M, of Greensboro, N.C., has accepted a position as family nurse practitioner with Novant Healthat Chair City Family Medicine in Thomasville, N.C.Lauren M. Micale, HS08, AS08,of Wilmington, Del., was selected as one of  ve national winners for Excellence in Clinical Nursing in the GEM Nursing Awards 2016.Stephen J. Boerner, AS09, of Bethlehem, Pa., has had his company named to Entrepreneur magazine’s Entrepreneur 360 list. Boerner is the founder of Hatch House Ventures, which o ers startup acceleration programs to entrepreneurs, and has a UD location.Jheanelle Wilkins, BE09, AS09, of Silver Spring, Md., was appointed to a vacant seat for District 20in Montgomery County in the Maryland House of Delegates.Nicole M. Mozee, AS13, of Newark, Del., won the Alford Excellence Award from the Multicultural Judges and Lawyers Section of the Delaware Bar Association. Mozee is a law clerk at Collins and Associates in Wilmington, Del. z70 University of Delaware Messenger]]></page><page Index="73" isMAC="true"><![CDATA[WeddingsdKimberly Tomlinson, AS13, to Peter Pa, EG11, 15PhD, July 17, 2016Randi Murray, AS07, to Joseph Pro, BE18M, Nov. 28, 2015Da na Cobbinah, AS00, to Michael Pinckney, AS02, 05DPT, Sept. 26, 2015Rebecca Harris, AS13, to Michael Powers, EG12, Nov. 25, 2016Eileen Perez, EG07, to Houston Brown, EG07, 10M, Aug. 13, 2016Kristin Voshell, EHD13, to Sean Stainback, BE13, July 3, 2016Michelle Carruthers, BE10, to Devin MacLaga, BE10, Sept. 24, 2016Katie Tammaro, BE08, to Chris Mitchell, BE08, Sept. 4, 2016Susan Pavlik, AS10, to Ian Enterline, EG08, April 30, 2016Kaitlin Rosatelli, HS11, to Conrad Rusnak, BE11, Oct. 21, 2016Kimberly Gallene, BE11, to Kevin Friel, BE11, Nov. 5, 2016Volume 25, Number 1 • 2017 71]]></page><page Index="74" isMAC="true"><![CDATA[WEDDINGSRobin Samuels, BE12, to Alex Amanda Gawrgy, AS08, to Mike Lomei, EG10, Sept. 24, 2016 DeRienzo, AS08, Sept. 4, 2016Christine Krueger, EHD11,to Zachary Donovan, AS10, June 24, 2016Tracy Salon, AS08,to Joseph Colletti, BE08, April 16, 2016Melanie Smith, AS11, 12M,to Richard Readdy, EG11, Sept. 4, 201672 University of Delaware Messenger]]></page><page Index="75" isMAC="true"><![CDATA[WEDDINGSSharon Goldstein, AS06, 08M, married Michael Grayson, HS07, May 14, 2016. Among those attending were, from left,  rst row: Mort Rosenblatt, BE07, Carla Nieser, BE06, David Nieser, EG06, Dan Paul, EG06 and Steve Snow, HS07; second row: Jennifer Warren, HS11, Sharon, Michael, Brett Hensley, HS07 and Jen Bader, HS07; third row: Rorie Madigan, HS05, Erika Renick, HS08, April Coniglio, AS06, Lizzie Kowell, AS08, Kathryn Ellis, HS07, Amy Lambert, BE06 and Robert Natale, EG06, 08M; fourth row: Ilene Cohen, AS08, Megan Zarodnansky, EHD05, Jennifer Flynn, BE06, Meghan Flinn, BE06, Shauna Quigley, AS06, Brent Schwartz, AS07, Brian Friedman, EG06 and Pam Ho man, HS06;  fth row: Caitlin Davis, AS08, Laura Skidmore, EHD07, Brandon Ellis, HS07, Drew Swallen, AS06, Billy Allen, AS06, Matt Millner, EG06, Matthew Brody, BE06 and Richard Ho man, AS07; sixth row: Dan Rexon, BE10, Michael Mongelluzzo, BE06, Stephen Huvane, BE10 and Steve Nicholas, HS06.Beatrice Arreola, EG09, to Joseph Sorrels, Oct. 23, 2015Lisa Maloney, BE10, to John Barkmeyer, Sept. 10, 2016Nancy Nims to Grant Norris, BE82, Oct. 22, 2016Susan Pearlman, ANR79, to Je rey Smith, June 24, 2016Attention, newlywedsWedding announcements and photos for the Messenger should be submitted to the O ce of Development and Alumni Relations, themessenger@udel.edu, within one year. Please include the date of the ceremony and the full names and graduation year(s) and college(s) of the couple.To be considered for publication, please note that we can accept only digital photos in which the original image is a high- quality jpeg, at least 300 dpi and at least 2-by-2.5 inches, preferably in color.The Messenger will publish as many photos as possible, but due to space limitations and reproduction-quality requirements, we are not able to publish every photo that is submitted. If we are not able to use a photo, we will announce the marriage in the “Weddings” section of Class Notes. As part of the University’s ongoing sustainability e orts, we will publish only one group photo per issue.Volume 25, Number 1 • 2017 73]]></page><page Index="76" isMAC="true"><![CDATA[NewAdditionsReagan Lois Pro, born March 11, 2016, to Randi (Murray) Pro, AS07, and Joseph Pro, BE18M, of Middletown, Del.Brendan Colin White, bornMay 11, 2016, to Christine (Emmons) White, HS07, and Colin White, of Morris Plains, N.J.Mishka Eleuterio, born Sept. 27, 2015, to Suki (Deen) Eleuterio, AS05, 11M, and Robert Eleuterio, EOE04, of Fort Lauderdale, Fla.Chase Logan and Rider John, born Sept. 23, 2016, to Brittney (Hartman) Ehrenzeller, AS06, and Ken Ehrenzeller, EG05, of Glen Mills, Pa.Adam William Hayman, born Eleanor Ruth Anderson, born Sept. 18, 2016, to Bridget Nov. 11, 2016, to Sara (White) (McClay) Hayman, EHD07, and Anderson, AS09, 11M, and James Hayman, ANR06, 08M, of Christopher Anderson, AS09, Newark, Del. 12M, of Philadelphia, Pa.Micah Elliot, born Aug. 5, 2016, to Suzanne Venteau-Koch, AS03, and Brian Venteau-Koch, EG04, of Reston, Va., with big brother Caelan.Angelina Grace Carunchio, born May 25, 2016, to Ashley (Hobgood) Carunchio, HS06, 10M, and Michael Carunchio, AS05, 10M, of Middletown, Del., with siblings Elena and Michael.Wyatt Hall Nichols, born April 27, 2016, to Leia (Hall) Nichols, EG01, 03M, and Timothy C. Nichols, ANR02, of Wilmington, Del., with big brother Timothy.Logan Heller, born May 20, 2016, to Melissa (Pittman) Heller, EG05, and Frederick “Archie” Heller, BE05, 12M, of Middletown, Del., with big sister Mara.74 University of Delaware Messenger]]></page><page Index="77" isMAC="true"><![CDATA[Chase Gillon Thames, born July 8, 2016, to Christine Garcia, HS09, and Taylor Thames, AS09, of Cincinnati, Ohio.Ava Catherine, born Jan. 13, 2016, to Alexis (Nardella) Mulrain, EHD06, and Chris Mulrain, AS06, of Gaithersburg, Md.Shane Charles, born Oct. 13, 2016, to Kara (Wade) Cohen, HS06, and Eddie Cohen, EHD05, of Middlesex, N.J.Alixandria Renee Trotter, born Oct. 12, 2015, to Kerrin (Moore) Trotter, ANR07, and Joshua Trotter, of Newark, Del.Evan August Castellano, born April 20, 2016, to Nicole Castellano and John Castellano, AS01, of Fanwood, N.J., with big brother Owen.Drew Lackner, born April 27, 2016, to Anne (Wyszomierski) Lackner, AS07, and Robert Lackner, of Long Island, N.Y., with brother Jason.Gavin William Pickering, born June 17, 2016, to Meghan Pickering, BE02, and Rob Pickering, of Milford, Conn., with big brother Jake.Lexa Rose Polakowski, born Jan. 20, 2016, to Lara (Wallert) Polakowski, HS99, and Brian Polakowski, BE98, of Howell, N.J.Tyson Ramsey Moorman, born March 24, 2016, to Carly Moorman and Ramsey Moorman, BE03, of Bowie, Md.Hudson Robert, born Jan. 21, 2016, to Rachel (Wilson) Zafar, AS03, and Nathan Zafar, of St. Petersburg, Fla.Olivia Maser, born March 7, 2016, to Theresa Maser and Robert Maser, AS06, of Baltimore, Md.NEW ADDITIONSVolume 25, Number 1 • 2017 75]]></page><page Index="78" isMAC="true"><![CDATA[NEW ADDITIONSNathaniel Edward Weston, born March 26, 2016, to Kristin Weston and Jonathon Weston, AS07, of Huntington, N.Y.Attention, parentsBirth announcements and photos for the Messenger should be submitted to the O ce of Development and Alumni Relations, themessenger@udel.edu, within one year. Please include the birth date and the parents’ graduation year(s) and college(s).The Messenger will publish as many baby photos as possible, but due to space limitations and reproduction- quality requirements, we are not able to publishevery photo that is submitted. To have your photo considered for publication, it must meet these minimum requirements:• Photos must be in color.• Photos must feature babies wearing UD or Blue Hen attire.• We can accept only digital photos. The original image  le must be a high-quality jpeg, at least 300 dpi and at least 2-by-2.5 inches. If a larger  le is available, please send that and we will reduce it as necessary.Even if we are unable to use a photo we receive, we will announce the new arrival in the “New Additions” section of Class Notes.76 University of Delaware Messenger]]></page><page Index="79" isMAC="true"><![CDATA[In Memoriam“As long as we live, they too will live, for they are now a part of us as we remember them.”Elizabeth H. Nichols, AS35, of Wilmington, Del., July 27, 2016Lois Kneas Rogers, EHD39, of Willow Street, Pa., Nov. 30, 2016Alfred J. Green, AS40, of Wilmington, Del., Sept. 25, 2016W. Franklin Sumner, ANR40, of Bowie, Md., Oct. 5, 2016David P. Buckson, AS41, of Camden Wyoming, Del., Jan. 17, 2017James F. Tingley Jr., BE41, of Voorhees, N.J., Nov. 8, 2016Jean G. Brittingham, EHD42, of Ocean View, Del., Oct. 18, 2016Roy V. Anderson, EG43, of Horsham, Pa., Oct. 1, 2016Louzetta Schafer Lower Morris, AS43, of Rehoboth Beach, Del., Dec. 5, 2016Ethel Way Ormsbee, EHD43, of Perry, Ohio, Dec. 9, 2016Marjorie Jamison Bennett, EHD45, of Newark, Del., Oct. 21, 2016Alice Williams Hinman, AS45, of Lenoir, N.C., Dec. 23, 2016Russell W. Wilson, EG46, of Paoli, Pa., Dec. 22, 2016Dorothy Catts Fuhrmeister, EHD48, of Osprey, Fla., Dec. 2, 2016Julianne Reynolds Irwin, HS48, of Denton, Md., Jan. 14, 2017James V. Powers, EG48, of Irvine, Calif., Feb. 8, 2016Richard G. Vincent, EG48, of Mount Bethel, Pa., Dec. 29, 2016Eugene J. Fleisher, AS49, of Toledo, Ohio, Sept. 16, 2016Alfred R. Fraczkowski, AS49, of Wilmington, Del., Dec. 21, 2016John W. Beach, AS50, of Lewes, Del., Nov. 29, 2016A. Edward Calio, AS50M, of Wilmington, Del., Sept. 12, 2016Charles H. Lebegern Jr., AS50, of Churchville, Md., Oct. 29, 2016Richard T. Onley, EG50, of Joplin, Mo., Sept. 30, 2016Philander Hartwell Vannoy Jr., AS50, of Hopewell, N.J., Sept. 16, 2016Paul R. Wunz Jr., AS50PhD, of Tucson, Ariz., May 8, 2016James E. Burford, EG51, of Richmond, Va., Nov. 24, 2016William M. Dickerson, BE51, of Galloway, N.J., Nov. 29, 2016R. Alan Graves, AS51, of Aurora, Ill., Nov. 27, 2016Richard C. Grossman, BE51, of North eld, N.J., Feb. 17, 2016John E. Kent, ANR52, of Cortland, N.Y., Nov. 24, 2016Joan Stiltz Pfarr, EHD52, of Three Bridges, N.J., Dec. 1, 2016Joann Roth Bennett, AS53, of Toledo, Ohio, Dec. 14, 2016Charles B. Hann Jr., EG53, of Sanford, N.C., May 4, 2016Raymond D. McFadden, ANR53, of Lake Worth, Fla., April 7, 2016Marilyn Parker Scott, AS53, 55M, of Sunland, Calif., Jan. 14, 2017George P. Smith Jr., HS53, of Uniontown, Pa., Oct. 28, 2016Joseph H. Wallis Jr., EG54, of Wilmington, Del., Oct. 28, 2016James M. Dougherty, ANR55, of Wilmington, Del., Jan. 13, 2017Dorothy Pierson Eaton, EHD55, 64M, of Queenstown, Md., Dec. 22, 2016William E. Wright, AS55M, of Galena, Md., Sept. 11, 2016George F. Brosius, EG56, of Allentown, Pa., Nov. 7, 2016Stephanie Worrilow Dann, EHD56, of Tampa, Fla., Dec. 24, 2016Colwyn S. Krussman, AS56, of Wilmington, Del., Nov. 25, 2016Eleanor Russo McFadden, EHD56, of Hockessin, Del., April 18, 2016Dewey L. Newman, EG56M, of Blacksburg, Va., Sept. 26, 2016Thomas G. Young Jr., EG56M, of Marietta, Ga., Jan. 1, 2017Earl H. Beck Jr., EG57, of Wilton, Conn., Nov. 27, 2016Maxine Robertson Furbush, EHD57M, of Clive, Iowa, Oct. 16, 2016Martin L. Gluntz, AS57M, 60PhD, of Murrells Inlet, S.C., Nov. 10, 2016Peter W. Green, AS57, of Lewes, Del., Dec. 27, 2016Jay W. Harford, AS57, of Trappe, Md., Nov. 6, 2016Edward F. Maley, AS57, of Landenberg, Pa., Nov. 18, 2016Patricia Metzler Paulk, EHD57, of Kingsland, Ga., Jan. 1, 2017Robert T. Pillow, EG57, of Scotch Plains, N.J., Sept. 9, 2016Roberta Reusing Tomczyk, EHD57, of Alexandria, Va., June 24, 2016Constance Rutter Walsh, EHD57, of Winston Salem, N.C., Dec. 23, 2016Robert T. Cain, EG58, of Milford, Del., Jan. 18, 2017James D. Connolly, ANR58M, of Pitts eld, Maine, Oct. 16, 2016Joan Giandonato D’Orsaneo, HS58, of Bowie, Md., Nov. 7, 2016William H. Fisher, AS58, of Westminster, Calif., Sept. 22, 2016Joan E. Homan, EHD59, of Wilmington, Del., Dec. 7, 2016Marion S. Kwiatkowski, AS59, of Odessa, Texas, July 13, 2016Margaret Maxwell O’Neill, EHD59, 63M ,70M, of Newark, Del., Dec. 6, 2016Volume 25, Number 1 • 2017 77]]></page><page Index="80" isMAC="true"><![CDATA[Robert B. Brereton, AS60, of Wilmington, Del., Sept. 12, 2016Robert C. Lammey, EG60, of Port Charlotte, Fla., Dec. 28, 2016Howard R. McCabe, EG60, of Lancaster, Pa., Dec. 31, 2017Sara Tesh Morrow, EHD60, of Harrisonburg, Va., Dec. 18, 2016C. Richard Orth, EG60, of Wilmington, Del., Dec. 13, 2016Leticia Castro Parker, AS60, of Ocean City, Md., Dec. 11, 2016Roberta D. Stephenson, EHD60, of North Chester eld, Va., Sept. 24, 2016Marilyn Salkind Todisco, EHD60, of Nashua, N.H., Jan. 7, 2017John Berenguer, AS61, of Jacksonville, Fla., Dec. 3, 2016Carolyn Joyce Freed, EHD61, of Willow Grove, Pa., Nov. 20, 2016William F. Holton, AS61PhD, of Ledyard, Conn., Oct. 31, 2016William M. Knauer, AS61, of Leesburg, Va., Dec. 27, 2016Nicholas Kulka, AS61, of Dahlgren, Va., Oct. 13, 2016Prudence Wyatt Chance, EHD62, of Upper Marlboro, Md., Oct. 8, 2016Sandra Elliott Harris, AS62, of Virginia Beach, Va., Jan. 21, 2016Raymond J. Otlowski, AS62, of Landenberg, Pa., Nov. 5, 2016Thomas F. Sealman, EG62, of Centennial, Colo., June 8, 2016Stanley C. Bodan, AS63, of Wilmington, Del., Dec. 19, 2016Donald S. Dillon, AS63, of Centreville, Md., Dec. 8, 2016Edward J. Engle III, AS63, of Dawsonville, Ga., Oct. 11, 2016Morris K. Perinchief III, AS63, of Kutztown, Pa., Sept. 19, 2016Henry P. Wilson, ANR63, 65M, of Belle Haven, Va., Jan. 11, 2017Hope Ryon Warren, EHD64, of Seaford, Del., Dec. 6, 2016Frank Fox, AS66PhD, of Haverford, Pa., Aug. 2, 2016Thomas F. Lapinski, EHD66, of Wilmington, Del., Oct. 16, 2016C. Frank Shaw III, AS66, of Bloomington, Ill., Nov. 3, 2016Carol Blevins Viel, EHD66, 73M, of Wilmington, Del., Dec. 25, 2016Lawrence J. Cohen, EHD67M, of Brookline, Mass., Nov. 3, 2016Joseph J. Dallabrida, EHD67M, of Wilmington, Del., Dec. 26, 2016Hugh J. McGinnis III, AS67, of Dagsboro, Del., Dec. 3, 2016William R. Mitchell Jr., AS67M, of Atlanta, Ga., Dec. 6, 2016Howard Parker, EHD67M, of Dover, Del., Sept. 30, 2016Linda A. Van Reuth, AS67, of Lutherville Timonium, Md., Oct. 31, 2016Anne Johnson Bryant, EHD68, of Wilmington, N.C., Dec. 26, 2016Ruth Fisher Goodman, EHD68M, of Glen Mills, Pa., Sept. 18, 2016Raymond S. Markowski, AS68, of Bonita Springs, Fla., Jan. 2, 2017Judith Hutnick Mulhern, AS68, of Newark, Del., Dec. 11, 2016Victoria Worden Owen, EHD68M, of Newark, Del., Dec. 13, 2016John M. Walters, BE69, of Leesburg, Va., Nov. 2, 2016William N. Barry, EHD70M, of Rockville, Md., Aug. 11, 2016Dennis L. Gerace, BE70, of Wilmington, Del., Nov. 23, 2016James F. Mountain, EHD70M, of Wilmington, Del., Jan. 4, 2017Margaret Graham Shaw, AS70, of Harrington, Del., Sept. 12, 2016Douglas A. White, BE70, of Hockessin, Del., Dec. 15, 2016Audrey Rickstrew Williamson, AS70, EHD81M, of Needham, Mass., Jan. 1, 2017James K. Winters Jr., BE70, of Carlisle, Pa., Jan. 3, 2017Marion Arbeit Zimmerman, EHD70M, of Greenville, Del., Dec. 29, 2016Nancy Sterling Brown, EHD71M, of Dallas, Pa., Sept. 20, 2016Rebecca Pepper Du y, EHD71, 77M, of Elkton, Md., Sept. 23, 2016Robert S. Morelli, EHD71M, of Hartville, Ohio, Dec. 26, 2016John E. Riegel, EG71, of Montchanin, Del., Nov. 26, 2016William R. Smith, BE71, of Seaford, Del., Nov. 16, 2016Arthur S. Hanby Jr., EOE72, of San Diego, Calif., Dec. 18, 2016Ronald R. Janicki, ANR72, of Wilmington, Del., April 16, 2016Robert J. Mudrock, AS72, of Columbus, Ohio, Aug. 18, 2016Louis A. Patille, BE72, of Wilmington, Del., Jan. 9, 2017James J. Byers, EHD73, 75M, of Newark, Del., Nov. 11, 2016Ludella Lewis David, EHD73, of Venice, Fla., Dec. 15, 2016Karen Bachman Dyer, AS73, of Haddon eld, N.J., Dec. 6, 2016Duane D. Faulkner, EHD73, of Milford, Del., Sept. 9, 2016William E. Hayman Jr., HS73, of Saint Cloud, Fla., Oct. 18, 2016Robert A. Angeli, AS74, of Scott Township, Pa., Dec. 11, 2016Elizabeth France DeBoer, EHD74M, of Lewes, Del., Dec. 23, 2016Michael B. Kavanaugh, AS74, of Wilmington, Del., Nov. 23, 2016Paul V. Richardson, ANR74, of Seneca Falls, N.Y., June 17, 2016Stephen A. Clark, BE75M, of Wilmington, Del., Oct. 14, 2016J. Thomas Harkins, ANR75, of Fawn Grove, Pa., Nov. 26, 2016Katherine G. Killebrew, EHD75, of Sewell, N.J., Dec. 28, 2016Carol A. White, AS75, of Elkton, Md., Aug. 13, 2016Julianne Dickson, EHD76M, of Rehoboth Beach, Del., Dec. 3, 2016Dennis B. Feely, EG76, of Frisco, Texas, Nov. 5, 2016Richard D. Hahn, AS76, of West Chester, Pa., Jan. 14, 2017Charles S. Harmett, EHD76, of Long Branch, N.J., Dec. 5, 2016Joe-Paul Robb Jr., AS76, of Wilmington, Del., Dec. 15, 2016Joseph P. Serrada, AS76, of Havertown, Pa., Sept. 7, 2016Mary D. Sheri , AS76M, 81PhD, of Chapel Hill, N.C., Oct. 16, 2016Cynthia M. Chiusa, AS77, of Broomall, Pa., Sept. 9, 2016Dale Eurenius, AS77M, of Baltimore, Md., Jan. 6, 2017John T. Greenplate, ANR77, of Manchester, Mo., Jan. 17, 2017William J. Merlini, EG77, of Easton, Pa., Oct. 25, 2016Frederick Mertes, BE77, of Annapolis, Md., Dec. 13, 2016Gisele Blondel Parachini, AS77, of Newark, Del., Dec. 4, 2016David A. Ferretti, AS78, of Collegeville, Pa., Oct. 31, 2016Frank Goetz, AS78PhD, of Belle Isle, Fla., July 27, 2016Margaret Eisele McClane, EHD78M, of Rockville, Md., Oct. 7, 2016Richard M. Mason Jr., BE79, of Phoenixville, Pa., Oct. 21, 2016Beverley Ross McQuilken, AS79, of Oxford, Pa., Sept. 11, 2016George W. Hays Jr., HS80, of North Fort Myers, Fla., Nov. 14, 2016Anne Reilly Newcomb, BE80, of Cranford, N.J., Nov. 26, 2016Nancy Leas Nice, ANR80, of Reading, Pa., Sept. 23, 2016Barbara L. Sokola, BE80, of Tucson, Ariz., Sept. 19, 2016Barbara R. Forman, AS81, of Brooklyn, N.Y., Sept. 30, 2016Alice Gra  Looney, AS81, of Westhampton, N.Y., Dec. 3, 2016Wanda Lamb Maha ey, EHD81M, of Littlestown, Pa., Aug. 31, 2016Michel Y. Carr, AS82, ANR87M, of Ames, Iowa, Dec. 10, 2016Gordon J. Furlong, BE83, of Chester, N.J., June 22, 2016Eve Kallir Clingman, AS84, of Wilmington, Del., Dec. 28, 2016Marla Dufendach Drury, AS84, of Chatham, N.J., Sept. 7, 2016Muriel L. Mauro, AS85, of Lancaster, Pa., Oct. 6, 2016C. Nelson Rhodes II, AS86, of Chapel Hill, N.C., Dec. 10, 2016James M. Kettle, BE87, of Atlanta, Ga., Oct. 27, 2016Elizabeth B. Nowland, EHD88, 96M, of Wilmington, Del., Dec. 5, 2016Janet Craigue Attix, EHD80M, of Wilmington, Del., April 1, 201678 University of Delaware Messenger]]></page><page Index="81" isMAC="true"><![CDATA[ e man who took UD’s hospitality program from a temporary trailer to one of the nation’s top schools of hotel, restaurant and institutional management passed away in December.Paul E. Wise Jr. is credited with the creation of both Vita Nova, UD’s student-run restaurant, and the Courtyard by Marriott hotel on campus, both learning laboratories for the hospitality program.“Paul was a leader in hospitality education and a mentor to many,” says UD hospitality chair Sheryl Kline. “He hired great people, inspired our students and created a curriculum that is both unique and outstanding.”As chair of the Department of Hotel, Restaurant and Institutional Management (now Hospitality Business Management), Wise was honored with a lifetime achievement award by the Delaware Restaurant Association. He is also a member of the Hall of Fame for Outstanding Individual Achievement in the Governor’s Tourism Awards.“I can’t describe how many times he helped and supported me personally as chair,” says Fred DeMicco, Aramark Chair of UD’s hospitality department. “What an innovator, mentor and friend.”In 2008, upon his retirement from UD, the Prof. Paul E. Wise Scholarship was established in his honor, as was the Paul Wise Executive-In-Residence Program and distinguished speaker series at UD.“Paul Wise was a visionary, a tireless proponent as the founder of our department and a caring human being for all of us around him,” DeMicco says. “He placed his faculty, sta , students andfriends above himself, allowing us to feel such pride and a ection for our program.”Wise also was a highly decorated U.S. Army o cer, serving two tours in Vietnam and achieving the rank of full colonel. He was awarded two Legions of Merit, two Bronze Stars for meritorious achievement and four Army Commendation Medals.As a quartermaster o cer, he taught club management for the Army and Air Force at Fort Lee, Virginia, and ultimately became responsible for the operation of 670 Army clubs and hotels. He was instrumental in the design and construction of the Hale Koa Hotel inHonolulu, Hawaii, that serves U.S. Armed Services personnel today. Military tours of duty took him and his family to Alaska, Panama and numerous stateside installations.“Paul always held himself and all around him to the highest standards,” Kline adds. “He was larger than life, and I will especially miss his stories and wisdom. His legacy will live on in the Department of Hospitality Business Management and in our memories. Our hearts and thoughts go out to his wife, Caroline, and the entire Wise family. May his memory be a blessing to us all.”Prof. Wise is survived by his wife of 60 years, Caroline, and daughters Bethann Detwiler of Richmond, Virginia, Susan Clairmont of Elkridge, Maryland, and Amanda Milne of Gibbstown, New Jersey. He is also survived by his sister, Patricia Strickler of Carlisle, Pennsylvania, and his nine grandchildren, Jason, Zachary, Caroline, Abram, Joseph, Jacob, Alexis, Haley and Adam, and four great granddaughters, Cambria, Cara, A on and Etta. zPaul E. Wise Jr.Andrea Susi Tull, HS91, 95, of New Castle, Del., Nov. 6, 2016Mary Zettl Myers, AS92PhD, of Wayne, Pa., Nov. 2, 2016Jonathan D. Hall, EHD95, of Middletown, Del., Nov. 24, 2016Michael L. Rich, AS97, of Greensboro, N.C., Dec. 7, 2016Sheri Wunch Thureen, BE99M, of Avondale, Pa., Oct. 27, 2016Katherine Sedlak, HS02, of West Grove, Pa., April 5, 2016Patricia A. Harder, HS04, of Wilmington, Del., Jan. 11, 2017John Mullen, EG09, of Boynton Beach, Fla., March 28, 2016John H. Brady, EG10, of Wilmington, Del., Oct. 9, 2016 zMaurice V. Barnhill III, professor of physics and astronomy from 1968–2002, Oct. 3, 2016Robert L. Boord, professor of comparative anatomy from 1962–1992, Feb. 17, 2017Helen Leodas Crawford, retired Residence Life and Housing executive secretary, Dec. 1, 2016Alexander R. Doberenz, professor and former dean of the College of Human Resources from 1976–1999, Feb. 8, 2017Willard A. Fletcher, professor of history from 1969–1989, March 28, 2016Stephen Guerke, information technology specialist from 1981–2016, Aug. 16, 2016Carroll (Cal) E. Izard, Trustees Distinguished Professor Emeritus of Psychological and Brain Sciences from 1976–2014, Feb. 5, 2017Ed Maley, UD student-athlete, coach and administrator for nearly 50 years, Nov. 19, 2016Kathryn S. Pierson, former assistant to the dean of agriculture, Aug. 26, 2016Charles E. Robinson, professor of English literature from 1965–2013, Nov. 20, 2016Walter Spilka, assistant director of undergraduate admissions from 1965–1991, Feb. 14, 2017Marenes R. (Bud) Tripp, professor of life sciences from 1960–1995, Jan. 25, 2017. Tripp also served for several years as director of the then School of Life and Health Sciences. zFaculty and Sta Volume 25, Number 1 • 2017 79]]></page><page Index="82" isMAC="true"><![CDATA[The Messenger sta  were asked to name their favorite Newark foods.I would eat SNAP pizza all day long if I could.Vol. 25, No. 1 • April 2017AG DAY 2017 Saturday, April 2910 a.m.–4 p.m.EditorialBrussalos (Brussels sprouts and hot sauce) at the Stone Balloon Ale House.The wholesome heat of Tavva Indian Café’s chole puri (chickpeas and pu y, fried bread).Milanese salad at Taverna!John Brennan Kelly Graf Artika Rangan Casini, AS05 Eric Ruth, AS93 Glenn CarterKaren Roth Aniunas, AS88, 92MExecutive EditorsEditor-in-chiefManaging EditorSta  WriterA salad from Roots or cheesesteak from Big Z (life’s all about balance!)Rigatoni & sausage from Taverna.Vice Presidentfor Communications & MarketingInterim Vice President for Development& Alumni RelationsBeth Grillet Brand, AS95Bu alo cauli ower wings from Home Grown.Chicken strips from the Greene Turtle (and don’t forget the boom boom sauce!)Fish tacos at Del Pez, of course!Any salad special with scallops from Ca é Gelato.Art, Design, Production and PhotographyMolly Chappell Daniel Wright Kathy F. AtkinsonArt Director & Online Production Class Notes & ProductionAdvertising SalesSenior PhotographerThe fried pickles at Grain—or for that matter, anywhere!Asian Zing chicken wings from Bu alo Wild Wings.Nick Biasotto, AS69 Kamesha MedleyAdvertising Sales ManagerAdvertising Sales CoordinatorThe University of Delaware community values both personal and academic freedom. All members of the campus community have the personal responsibility to promote an atmosphere of civility in which the free exchange of ideas and opinions can  ourish. We do so by learning from individual and collective di erences and respecting every human being.The University of Delaware Messenger (USPS 01-0743) is published quarterly by Communications & Marketing and the O ce of Development& Alumni Relations. To remove your name from the mailing list, please email bio-updates@udel.edu. Inquiries should be addressed to Kelly Graf, Director, Development & Alumni Relations Communications, 83 East Main St., 3rd Floor, Newark, Del. 19716, telephone (302) 831-2104, email to TheMessenger@udel. edu. For information on advertising, please call (302) 831-2792. Periodical postage paid at Newark, Del. 19711 and at additional mailing o ces.The University of Delaware does not discriminate on the basis of race,color, national origin, sex, disability, religion, age, veteran status, gender identity or expression, or sexual orientation, or any other characteristic protectedby applicable law in its employment, educational programs and activities, admissions policies, and scholarship and loan programs as required by Title IXof the Educational Amendments of 1972, the Americans with Disabilities Act of 1990, Section 504 of the Rehabilitation Act of 1973, Title VII of the Civil Rights Act of 1964, and other applicable statutes and University policies. The University of Delaware also prohibits unlawful harassment including sexual harassment and sexual violence. Inquiries or complaints may be addressed to: Susan L. Gro , Ed. D., Director, Institutional Equity & Title IX Coordinator, 305 Hullihen Hall, Newark, DE 19716, (302) 831-8063, titleixcoordinator@udel.edu. For complaints related to Section 504 of the Rehabilitation Act of 1973 and/or the Americans with Disabilities Act, please contact: Anne L. Jannarone, M.Ed., Ed.S., Director, O ce of Disability Support Services, Alison Hall, Suite 130, Newark, DE 19716, (302) 831- 4643, OR contact the U.S. Department of Education - O ce for Civil Rights.Check out the Messenger online at www.udel.edu/UDMessenger. POSTMASTER: Send address changes to University of Delaware Messenger,Academy Building, 105 East Main St., Newark, Del. 19716.Please share or recycle this magazine.http://canr.udel.edu/agday 302-831-2501 • 531 S. College Avenue, Newark, DE 19716Rain or shine • Free parking and admissionUD Botanic Gardens plant sale celebrates its 25th anniversary!For the safety of our visitors and the animal exhibits, please leave pets at home.80 University of Delaware MessengerEnter theRecipe Contesthttp://canr.udel.edu/ agday]]></page><page Index="83" isMAC="true"><![CDATA[]]></page><page Index="84" isMAC="true"><![CDATA[University of Delaware The Academy Building Newark, DE 19716-7201www.udel.edu]]></page></pages></Search>