John Ackroff, Author at Williams Class of 1971

Tom Morrow

John Ackroff | January 29, 2024

In his letter to the Class, Steve Brown wrote

Dear Classmates and Family/Friends of ’71,

Our classmate, Tom Morrow, passed away on Sunday, January 21, 2024. Those who attended our 50^th may recall Tom’ wife, Wendy, speaking bravely about Tom’s ongoing battle with Lewy Body Dementia. Wendy is planning a memorial reception for May or June. I am sure that our all thoughts and prayers go out to Wendy.

Attached below are:

1. Warm remembrances from Rob Farnham and Paul Oldshue, both of whom played football with Tom and remained close with Tom and Wendy for 5 decades following graduation,
2. a link to Wendy’s contribution to our 50^th Reunion book(a must read) which also appears on page 178 of our hard copy 50^th Reunion book, and
3. a link to Wendy’s talk.

Rob Farnham commented

The cornerstone of Tom’s heart and mind was a “blue-collar” take on life’s experiences. From his Chicago roots he learned to listen (and he was a great listener) to an individual’s background and understand their viewpoints in the best tradition of intellectual balance and our own Professor Gaudino. He was the first “House Philosopher” at Fitch House and wrote essays for us there to reflect on. He loved Williams, reveled in our differing character traits and was a man of high spirit and courage throughout the ordeal of his difficult end game. I am grateful for his friendship and will miss him.

Paul Oldshue added

Tom Morrow was in my thoughts today. What I remember most was his positive attitude. I always felt better after talking with him, and will miss his presence among us.

John Ackroff said

I didn’t know Tom very well, but I knew that he was involved with telecom when I took my early retirement from Lucent in 2001, so I called him to talk about what was going on in the industry. Within a few days, I had a subscription to Telecomm magazine, a good source of job postings and other information, courtesy of Tom.

From John Chambers:

What a good guy, and what a long fight he put up.
[ Hearing the news about Tom], I was flooded by the memory of how he and I would crash into one another playing handball on the squash courts. I think we hit each other more than the handball, always laughing. One day Clarence Chafee appeared at the railing above us; after watching for a minute, he shook his head and walked away.

I’ll always remember Tom fondly.

From Dave Kubie:

I first had the good fortune to get to know Tom 56 + years ago, as we served as “cannon fodder” for the varsity football team, otherwise known as the freshman football team at Williams.. Tom’s football career came to an untimely end that year due to a devastating knee injury but the basis of our friendship was established and I can say it was very fortunate for me.

The friendship was cemented by 3 years in “Fitch House” together. Tom was an ardent student, but he always maintained a good perspective and never took things too seriously, Tom was someone who enjoyed life and, in particular, the richness in the variety of characters at Williams and beyond. He truly loved people for who they were. I particularly enjoyed listening to Tom’s stories of his summer vacation work and cast of characters who he had worked with, whether it was cleaning the North Shore beaches outside of Chicago of dead alewives, construction or beer deliveries in downtown Chicago.
Tom was no shrinking violet. Whether it was a hearty laugh, a rowdy debate (who can forget those often repeated words around Fitch “who are YOU to judge”) , a game of pool or listening to his music of choice – Led Zeppelin, Tom was a much enjoyed presence.

What I learned as the post Williams days passed, perhaps his most endearing quality was that he was a mensch and a good and loyal friend. Over the years, you knew that Tom would always be there for you and your family.

From John McGill;

Tom was a big man, but his heart and spirit were bigger. His warm friendship and inclusion of our Fitch House Sudanese political refugees, Mom Arou and Moses, and his 300 page final William’s paper on the complex social fabric of South Chicago, spoke of one who had an uncommon depth of caring and understanding. Tommy’s work related visits to Minneapolis built on our friendship and our conversations invariably ran the gamut from personal topics to world politics; his underpinning was the ongoing support for the underdog. Among his many attributes, this is what I will remember most fondly.

Paul Schneider

John Ackroff | July 20, 2023

Paul passed away on July 15, 2023.

In his letter to the Class, Steve Brown wrote:

Dear Classmates and Friends/Family of ’71,

Unfortunately Paul Schneider passed away on Saturday afternoon after a long illness. I have attached a link to his In Memoriam page on our class website which contains Flower’s personal statements from our 25^th and 50^th reunions which describe his family life and career as a lawyer in Longmeadow, Mass. Flower’s family is holding a private service in Florida, and planning a Celebration of Life on Monday, October 23 from 12:30 to 3:00 PM at the Delaney House in Longmeadow, MA. (Scroll down from this link for directions). Please contact Mike Rade or John Chambers for more information if you’re interested in attending.

Below are 2 thoughtful remembrances from Mike and John, Flower’s best friends from ’71.

Mike wrote:

He was my closest college friend, my partner for 20 years in the Alumni Golf Tournament, and Uncle Flower to my two children. As a friend no one could be more loyal. He was a wonderful husband to the love of his life, Meg, and a great father to Kate and Greg.

Having a drink with Paul was an unforgettable experience. His law partners, high school friends, and fellow Ephs all loved him. We spoke weekly on the phone and always argued about the Pats v. the Bills and the Red Sox v. the Yankees. I know he is pain free and in a better place but I’ll miss him every day.

John Chambers added:

When we first met Paul Schneider, he looked like Paul Newman. Greg Bone was our JA; when it was Paul’s turn for a road trip, Bone declared that he smelled like a flower – so a nickname was born, and it stuck for 55 years. Never was there a more steady, unselfish friend. Yet he was a realist who understood his friends’ foibles. When it came time to name a godfather for his son Greg, Paul created a tandem, with Mike Rade for reliability and me as an apprentice. All these years later

when it was clear that Paul was not going to see the end of the baseball season , Mike and I, together with Paul’s best friend from high school,

John’s Williams flag flies at half-staff for Paul.

Henry Rigali, went to visit him in Sarasota. We laughed, cried, told stories, argued different versions of memories (Paul going over the water ski jump ramp, head down , skis up – awesome stunt or miracle survival?) and laughed some more. Then, a few weeks later, it was that same godson, Greg who broke the news to us. I’m pretty sure Paul planned it that way.

I am sure that our all of our thoughts and prayers are with Paul’s wife, Meg, and his two children.

For his personal statement in our 50th Reunion book, he wrote

“OLD FRIENDS”

“Old friends, old friends

Sat on their park bench like bookends

A newspaper blown through the grass

Falls on the round toes

Of the high shoes of the old friends

*** ***

Can you imagine us years from today

Sharing a park bench quietly?

How terribly strange to be seventy

*** ***

A time it was, and what a time it was

A time of innocence, a time of confidences

– Paul Simon, 1968

*** ***

While I doubt Williams is unique, I am always amazed at the number of classmates who formed friendships that have lasted 50+ years. To all my old (in both senses of the word) friends – thank you.

John Chambers and Paul

Paul (upper left) and Megan (upper right) with friends at our 45th.

Alumni from ’70 and ’71 and their spouses wore flowered attire in honor of Flower who played in the event for years with Mike Rade.

For our 25th book he wrote:

After graduation, I attended Suffolk University Law School in Boston. Upon completing law school, my first job was in Washington, D.C., working for a small Federal Commission working as a staff attorney. I returned to the area where I grew up, Springfield, Massachusetts, after a year and took a job in private practice.
After another two years or so, I left that firm and joined another, larger firm. After seven years, I left that firm and went to work at the law firm with which I currently practice and with which I am a partner. More importantly, I married MEgan in 1983. We have two children, Kate, who is almost six and Greg, who is almost three.

If pleasure is truly the absence of pain, then I’ve had a happy twenty-five years. I have a wonderful family, my work is reasonably interesting, and many of the friendships I made at Williams remain today.

This obituary was published by Baldwin Brothers Funeral & Cremation of Sarasota, Florida:

Paul F. Schneider, Esq., recently of Sarasota, FL and a lifelong resident of Longmeadow, MA. died peacefully on July 15, 2023 under the care of his family and Tidewell Hospice. He leaves his beloved wife and partner Megan. They were married for forty wonderful years. One of his most loving and enriching experiences was being a Dad to his children Katherine Amalie and Gregory Paul. He is survived by his brothers Mark, Karl and their families.
Paul graduated from Longmeadow High School in 1969, Williams College in 1971, and Suffolk University School of Law in 1974. His memories and friendships with his friends at Williams College were a source of great pride and joy throughout the years.

Paul was a well respected attorney for over fifty years. He began his career working in Washington, D.C. He returned to Massachusetts and joined several firms throughout his years practicing law. His primary specialty was litigation. He was proudest of his representation of an eight year old child whose family was killed in the 9/11 tragedy.
There will be a tribute gathering in Paul’s memory at the convenience of the family in the autumn of 2023.On September 3, 2023, Kent Rude shared a “small world” story:

I went to pick up my daughter, Emily, from her adult program to go to the dentist. (For those that haven’t met her, Em is the daughter with autism. An adult program gives her a place to go during the day when she is not working or volunteering.) Anyhow I was wearing a Williams polo and the young man staff member asked if someone I knew had gone to Williams. “Me.” He: “My dad went there in the 70’s.” Me: “I’m class of ’71. Who is your dad?” He: “Paul Schneider.” Me: “Flower. He was in my class!” He grinned and shook his head. I gave him my condolences over Flower’s recent death, but he had to get back to his other clients and I had to get to the dentist.

Small world, indeed.

Class of ’71 Cookbook

John Ackroff | July 16, 2023

In the summer of 2023, Steve Brown proposed Wine Tasting 401 as a twice-a-year event leading up to our 55th Reunion. Long story short, we ended up with a lot of suggestions for barbecue food to go with the inaugural event. They have been collected here for those who were not on the original email chain to see.

Feel free to comment (waaaaay down at the bottom of the page), add new recipes, etc. Send your favorites to [email protected] and we’ll post them.

We have recipes for drinks, appetizers, entrees, sides, desserts, and more, along with an alphabetical index. Click on the recipe names in the list, and you’ll be taken to the recipe.

Happy cooking!

Table of Contents

Drinks

Mojitos (Bob Eyre)

Port Tonic (Steve Brown)

Appetizers

Comte and Sesame Twists (Jacques Pepin) (Bob Eyre)

Crabmeat Dip (Bob Eyre)

Grilled Octopus (Kent Rude)

Grilled Vegetable Dip (Bob Eyre)

Oysters (Steve Latham)

Salmon Mousse (Bob Eyre)

Entrees

Cheese and Spinach Souffle (Jacques Pepin) (Bob Eyre)

Crispy Sour Cream and Onion Chicken (NY Times Cooking) (Bob Eyre)

Grilled Octopus (Kent Rude)

Mackerel (Wally Schlech)

Marinated Flank Steak (John Untereker)

Meatballs (From Rao’s) (Bob Eyre)

Paella on the Grill (Steve Latham)

Pork Tenderloin

John Ackroff

Dave Olson

Ken Richardson

Speidi Marinade (Rob Farnham)

Sweet and Sour Meatloaf (Bob Eyre)

Swordfish Steaks and Vegetables (Steve Brown)

Sides

Fresh Corn (Paul Willis)

Grilled Watermelon and Feta Salad (John Ackroff)

Roasted Beets with Chèvre (John Ackroff)

Desserts

Apple Crisp (Bob Eyre)

Blackberry-Vinegar Caramel Sauce (Bon Appetit) (John Ackroff)

Cape Breton Oat Cakes (From Cook’s Illustrated) (Bob Eyre)

Cranberry “Pie” (From Boston Symphony Cookbook) (Bob Eyre)

Cultured Butter Cookies (NY Times Cooking) (Bob Eyre)

Emilie’s Brownies (Bob Eyre)

Eyre Family Coffee Sponge Cake (Bob Eyre)

Hot Milk Cake in a Bundt Pan (Bob Eyre)

Lemon Posset (from Best American Recipes 2003 – 2004) (Bob Eyre)

Potato-Chip Pecan Sugar Cookies (Bob Eyre)

Spanish Almond Cake (Torta de Santiago) (Bob Eyre)

Swedish Apple (or Peach) Pie (Bob Eyre)

Swedish Nuts (Bob Eyre)

Other Recipes

BBQ Marinade (John Ackroff)

Lamb Marinade (Rod Brown)

Mustard Vinaigrette (Jacques Pepin) (Bob Eyre)

Old Milwaukee Rye Bread (John Ackroff)

Class of ’71 Recipes

Apple Crisp (Bob Eyre)

½ cup (1 stick) butter
1 cup sugar
¾ cup flour
½ tsp. cinnamon
dash of salt
apples (Mac and/or Cortland work well, as does a 50-50 mix)

Combine all ingredients except apples in Cuisinart.

Slice apples and spread out in casserole dish. The amount of apples depends on the size of the dish; it should be fairly full. A large dish will probably take 12 – 16 apples.

Cover with topping and bake at 375 degrees for 45 minutes. It also freezes beautifully uncooked; thaw before baking.

This amount of topping will only cover a relatively small casserole. We tend to double it for a larger casserole.

An apple slicer makes quick work of coring and slicing the apples.

BBQ Marinade (John Ackroff)

¼ cup ketchup
2 tablespoons Dijon mustard
2 tablespoons honey
2 tablespoons cider vinegar
2 tablespoons canola oil
1 tablespoon dark brown sugar
2 teaspoons Worcestershire sauce
2 teaspoons dry mustard
1 teaspoon paprika
1 teaspoon granulated garlic
1 teaspoon granulated onion
½ teaspoon kosher salt
¼ teaspoon cayenne

Mix ingredients. Marinate meat in a plastic bag, refrigerated, 4 to 6 hours, turning occasionally. Or brush on burgers, chicken, whatever, before and/or after grilling.

other REcipe

Blackberry-Vinegar Caramel Sauce (Bon Appetit) (John Ackroff)

1 c sugar
1/4 c unseasoned rice vinegar
10 oz. fresh or frozen blackberries (about 2 cups)

Cook sugar in a medium saucepan over medium heat, without stirring, until it begins to turn golden brown around the edges. Stir to incorporate melted sugar and cook, stirring occasionally, until all sugar is melted and caramel turns a deep amber color, 6–8 minutes.

Remove pan from heat and carefully add vinegar to caramel (mixture will bubble vigorously and seize), then add berries. Return pan to medium heat and cook, stirring occasionally, until seized caramel is melted and berries are softened, 6–8 minutes. Let cool.

Keeps well in the fridge. Spoon over ice cream, or whatever you want to.

Cape Breton Oat Cakes (From Cook’s Illustrated) (Bob Eyre)

1 ¼ cups all-purpose flour
1/3 cup light brown sugar
¼ cup granulated sugar
1 ¼ tsp Kosher salt
¾ tsp baking powder
1 ¼ cups old-fashioned rolled oats
10 TBSP unsalted butter, melted
2 TBSP hot water

Using a pencil and ruler, draw a 10×12 inch rectangle in the center of each of 2 large sheets of parchment paper, crisscrossing lines at corners.

Process flour, brown sugar, granulated sugar, salt, and baking powder in food processor until fully blended, about 10 seconds. Add oats and pulse until oats are coarsely chopped, about 4 pulses. Add melted butter and hot water and pulse until most ingredients are evenly moistened, about 6 pulses. Transfer the mixture to a work surface and press and knead until all ingredients are evenly moistened. Gather into a 1-inch thick disk.

Place a piece of marked parchment over the disk and roll until about ½ inch thick and to conform to the edges of the marked rectangle. Slice off any excess at the edges to fill in any gaps in the rectangle of dough. Place the parchment on a baking tray and place in the freezer for 15 minutes. Remove from freezer and slice into about 4 long strips and then crosswise to make about 20 cakes. Spread out onto the two parchment-lined baking sheets and bake for 32-36 minutes, rotating the pans halfway through (middle shelves of oven).

Can be stored at room temperature for up to 3 weeks.

Cheese and Spinach Souffle (Jacques Pepin) (Bob Eyre)

I’ve never had this flop – very impressive for a company dish.

Serves 4

3 tbsp. plus 1 tsp. unsalted butter
3 tbsp. all-purpose flour
1 ¼ cups cold milk
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
1/8 tsp. ground nutmeg
3 cups baby spinach leaves
1 ½ cups grated Gruyere (about 4 oz)
4 large eggs, lightly beaten
3 tbsp. coarsely chopped flat-leaf parsley or basil

Melt 3 tbsp. of the butter in a medium saucepan over high heat. Add the flour and stir with a whisk until well combined and sizzling, then whisk in the cold milk and bring to a boil, stirring and mixing with the whisk so the mixture doesn’t stick as it thickens. Boil for about 20 seconds, mixing continuously with the whisk. Add the salt, pepper, and nutmeg and remove the pan from the heat.

Use the remaining 1 tsp. of butter to grease the bottom of a 3-4-cup gratin dish. Place the spinach in a bowl and microwave for 2 minutes, or until wilted. Add the spinach and cheese to the white sauce and mix with the whisk. Add the eggs and parsley and mix well. Pour the mixture into the gratin dish. This step can be done a couple of hours ahead and the dish kept in the refrigerator until cooking time. When ready to cook, preheat the oven to 400 degrees. Place the dish on a cookie sheet lined with foil and bake for about 40 minutes, until well puffed and brown. Serve immediately.

Comte and Sesame Twists (Jacques Pepin) (Bob Eyre)

I use Trader Joe’s all-butter puff pastry when available (often just around holidays). Can also find most times at Whole Foods, though it requires some rolling.

One 14 oz package all-butter puff pastry (if Trader Joe’s, don’t roll thinner)
1 ½ cups grated Comte cheese
2 TBSP sesame seeds
1 large egg, lightly beaten
Flaky sea salt

Preheat oven to 400 degrees. Line two baking sheets with parchment paper

Transfer the puff pastry to a lightly floured surface and roll into a 20×10 inch rectangle. Sprinkle the Comte and sesame seeds on one long half of the dough rectangle, leaving a ¼ inch border around the edges. Fold the other half over the cheese-and-sesame filling. Cut the dough crosswise into 32 strips (each about 2/3 x 5 inches). (I use a pizza cutter to slice. It works better if the dough is cold).

Transfer the strips to the prepared baking sheets, brush lightly with the beaten egg and sprinkle with sea salt. Bake until deeply golden brown, 18-25 minutes. Serve warm or cool completely.

Freezes well.

Crabmeat Dip (Bob Eyre)

This is a wonderful (expensive) dip suitable for special occasions. I do not recommend using canned crab meat.

1 8 oz package cream cheese
4 TBSP sour cream
4 TBSP mayo
Juice of ½ lemon
1 tsp dry mustard
5 shakes cayenne
Heaping 1 TBSP horseradish
1 ½ cups grated sharp cheddar cheese
1 lb. lump crab

Mix (in Cuisinart) all ingredients except cheese and crab. Fold crab into sauce. Put ½ into pie plate, then ½ cheese on top, then crab, then cheese. Back at 325 for 20-25 minutes or until bubbling.

Cranberry “Pie” (From Boston Symphony Cookbook) (Bob Eyre)

This is a great recipe for Thanksgiving.

2 cups raw cranberries
½ cup chopped walnuts
1 ½ cups sugar
1 cup flour
¾ cup melted butter
2 eggs, beaten
2 tsp almond extract (can be omitted)

Preheat oven to 325 degrees

Combine the cranberries, nuts, and ½ cup sugar in a bowl and then place it in a buttered 10-inch pie plate. Beat the remaining ingredients into a smooth batter and spread it over the cranberry mixture. Bake for 35-45 minutes, until the batter is crisp and golden and a toothpick comes out clean. Serve warm with whipped cream or ice cream.

Crispy Sour Cream and Onion Chicken (NY Times Cooking) (Bob Eyre)

This has wonderful flavor and keep the chicken very moist.

4 boneless skinless chicken breasts, halved horizontally and pounded 1/8 inch thick (I’ve used boneless thighs with no prep)
Kosher salt and black pepper
½ cup sour cream or Greek yogurt (I‘ve only done with sour cream)
¼ cup thinly sliced chives or 1 TBSP dried chives
2 TBSP onion powder
2 cups panko bread crumbs
Canola oil, for frying
1 lemon, cut in wedges

Pat chicken dry and season both sides with salt and pepper

In a medium bowl, combine sour cream, chives and 1 TBSP of the onion powder. Season with salt and pepper. Add the chicken and turn to coat. Refrigerate for up to 8 hours, let come to room temperature before cooking.

In a shallow bowl or lipped plate, stir together the panko and remaining 1 TBSP onion powder.

Working one at a time, press the chicken pieces into the panko.

Heat 1/8 inch oil in a large skillet and cook chicken until golden brown, 3-5 minutes per side. Transfer to paper towel-lined plate.

John Ackroff suggests a variation: Toast the panko in oil or butter, press the chicken pieces in, then put them on a rack on a sheet pan and bake at 350°. The amount of time will depend on how thick they are. Watch the panko carefully while toasting; it takes a while to start, then goes quickly.

Cultured Butter Cookies (NY Times Cooking) (Bob Eyre)

2 cups all-purpose flour
½ tsp baking powder
¼ tsp fine sea salt
2 sticks salted, cultured butter and room temperature (tastes almost as good with regular salted butter)
2/3 cup granulated sugar
1 large egg yolk
¼ cup demerara sugar, for rolling

Sift together flour, baking powder and salt.

In an electric mixer fitted with a paddle attachment, beat together the butter and granulated sugar until light and fluffy. Beat in egg yolk until combined. With mixer on low, add flour mixture until incorporated.

Divide dough into two balls. On a clean surface, roll each ball into a 1 ½ inch log. Sprinkle with demerara sugar over a sheet of parchment. Roll each log in the sugar until the outside of the dough is thoroughly coated. Cover logs tightly in a plastic wrap and refrigerate at least one hour, or overnight.

When ready to cook, heat oven to 325 degrees. Line two baking sheets with parchment. Use a large knife to cut each log into ¼ inch thick rounds. Depending on how thick you slice them, you’ll probably get 12 – 16 from each log. Place on baking sheet and cook until edges and bottoms begin to brown, 15-18 minutes. Cool 5 minutes on baking sheet before removing.

(These rolls can be refrigerated or frozen until you want to cook them without any loss of flavor).

Emilie’s Brownies (Bob Eyre)

Preheat oven to 400 degrees
Butter a 9×9 pan
Melt together: 4 squares Bakers’ unsweetened chocolate (see note)
½ pound butter (2 sticks)

Mix in bowl: 2 cups sugar
1 cup flour
dash salt

Add 4 eggs
Add chocolate and butter to contents of bowl
Add 1 teaspoon vanilla extract

Bake exactly 20 minutes.

These are very rich, so small ones are fine — you’ll easily get a couple of dozen.

Webmaster’s note: Baker’s has changed their packaging; use 4 ounces. Also, these will not look done at the end of 20 minutes, but have faith.

Eyre Family Coffee Sponge Cake (Bob Eyre)

This is a 100+ year old family recipe that can be a bit tricky to make, but definitely worth the effort.

Grease only the bottom of 2 9″ layer cake pans and flour
Bake at 350 for 20 min.

Cool 5 min. before removing from pans

Cake:

5 extra large or 6 large eggs
1 cup granulated sugar
1 cup sifted flour
1 tsp. Baking powder
1 1/2 Tbsp. Coffee liquid (hot water plus about 2 heaping tsp. of instant coffee)

Beat yolks with sugar. Add coffee liquid. Mix flour and baking powder together in separate bowl. Beat egg whites until stiff in separate bowl. Alternately fold in flour and whites into yolks (very gently!) Bake in 2 layers (I have found that non-stick pans don’t allow the cake to rise as well)

Filling:

1/2 pint heavy cream (I add a little extra)
3 Tbsp. Confectioner’s sugar
2 tsp. or a bit more of instant coffee granules (or add about 2 tsp water with 2 or more heaping tsp instant coffee)

Beat cream with sugar and coffee granules mixed in until it is whipped.

Icing:

1 box Confect. Sugar (minus the 3 Tbsp. Above)
4 Tbsp. Melted butter
4 Tbsp. Hot water mixed with 2 Tbsp. Instant coffee

Mix all ingredients together. I add a few Tbsp. Heavy cream to smooth it out.

Once layers are completely cool, place filling between them, then spread icing over the sides and top.

Fresh Corn (Paul Willis)

Fresh Corn, Husked and then grilled; frequently turn bathing with oil and butter combo creating some char on the surface. (takes about 10 minutes). Once cooled slightly, slather with a combo of mayonnaise and sourcream (equal parts), chili powder, crushed garlic, lime zest mixed together
Top with cotija cheese, cilantro, and a squeeze of lime juice. See a related recipe from the Spruce Eats

Grilled Octopus (Kent Rude)

Here is something new to me largely inspired by the presence of my son-in-law from Northern Spain…..grilled octopus! It must still be boiled first for 40-45 minutes sans head and beak, so essentially just arms. Let them cool to room temperature in EVOO and minced/crushed garlic. Throw on a hot grill until charred, 4-5 minutes per side. Put them in a light marinade of EVOO, garlic, lemon juice, parsley or cilantro, salt and pepper. (I like to add Trader Joe’s grind-it-yourself garlic salt and smoked paprika.) Serve as whole legs or if an app cut them into rings for easier consumption. As is or more lemon juice or cocktail sauce or spicy mayo. (Or in my 3 year old grand daughter’s case ketchup.)

Grilled Vegetable Dip (Bob Eyre)

I saw the recipe for grilled veggies and would add this variation for making a wonderful grilled vegetable dip. I use 4-5 red/yellow/orange peppers and 2 large Vidalia onions, sprinkled with olive oil and seasoned salt, grilled until lightly charred. These are great on their own, but I will then use the leftovers to grind in a Cuisinart with 8 oz. of cream cheese to make a great veggie dip to go with crackers or raw vegetables. I wouldn’t use summer squash or zucchini if you’re going to make dip, as they tend to water it down and dilute the flavor.

Grilled Watermelon and Feta Salad (John Ackroff)

1 small red onion, sliced
3 large or 4 small 1-inch thick slices of watermelon (seedless makes it easier)
3 Tbsp EVOO
2 tsp sherry vinegar
salt to taste
2 Tbsp chopped fresh mint
2 oz feta cheese, crumbled
1/4 to 1/2 tsp Aleppo pepper or mild chili powder (to taste)

Place onion in a bowl; cover with water and 1 tablespoon of the vinegar. (If you don’t like raw onions, leave this out.)

Prepare a medium-hot grill. Brush the watermelon with 1 tablespoon of the olive oil and grill, about 3 minutes per side until a bit charred.

Remove from heat, dice, and place watermelon and juice in a large salad bowl.

Add remaining ingredients, toss, and let sit for a few minutes (up to an hour) before serving. Toss again before serving.

Hot Milk Cake in a Bundt Pan (Bob Eyre)

I’ve made this recipe countless times and it always comes out well. The cake is like a very rich pound cake, freezes very well.

Hot Milk Cake in a Bundt Pan

2 1/2 cups flour
1 1/2 tsp. baking powder
3/4 tsp salt
1 1/4 cups whole milk
10 TBSP unsalted butter
5 eggs
2 1/2 cups granulated sugar
1 1/2 tsp vanilla extract
Confectioner’s sugar (for sprinkling_

Set oven to 350 degrees. Butter a 10-inch Bundt pan very thoroughly. Dust it with flour.

Sift together the flour, baking powder, and salt.

In a medium saucepan, heat the milk and butter over medium heat just until the butter melts and the mixture is hot (150 degrees on a food thermometer).

In an electric mixer, beat the eggs and sugar on medium speed until the mixture is thick and light colored. Mix in the vanilla. On low speed, blend in the flour, Slowly add the hot milk mixture just until smooth.

Pour the batter into the prepared pan and transfer to the hot oven. Bake the cake 45-55 minutes or until a skewer inserted into the cake’s center comes out clean

Let the cake cool slightly in the pan, then turn it out onto a wire rack to cool completely. Sprinkle the cake with confectioner’s sugar. Cut into thick slices for serving.

(If you use extra-large eggs, as I did, it’s a bit more moist and takes longer to cook. I turn the oven down to 300 degrees after 45 minutes, then give it about another 20 minutes.)

Lamb Marinade (Rod Brown)

Enough for 1 pound of lamb kebabs; also works for fish.

Version I:

2 tsp lemon juice
1/4 c olive oil
1 tsp salt
1/8 tsp pepper

Marinate meat refrigerated and covered for 2 – 3 hours. Turn frequently.

Version II:

1/2 tsp turmeric
1/2 tsp powdered ginger
1 small pressed garlic clove
2 to 3 tbsp lemon juice
1/2 tsp grated lemon rind

Toss the meat in this mixture, coating it thoroughly. Cover and refrigerate 2 hours.

Version III:

1/4 c pineapple juice
2 tsp soy sauce
2 tsp lemon juice
1 minced clove garlic

Marinate the meat covered for 2 hours. Turn it frequently.

Lemon Posset (from Best American Recipes 2003 – 2004) (Bob Eyre)

This recipe literally takes 5 minutes to make and is wonderful, especially as a sauce over cut fresh fruit. It is also excellent on its own. Serve in a cut glass dish and garnished with backberries or raspberries. Can also substitute lime for the lemon.

2 cups heavy cream
¾ cup granulated sugar
Juice of 2 lemons

Bring the cream and sugar to a boil in a medium heavy saucepan, stirring constantly. Reduce the heat to a simmer, and stir vigorously for 2-3 minutes. (I let the mixture boil for 3 minutes). Remove from the heat and stir in the lemon juice. Pour the cream into small cups or glasses (or use a larger bowl), cool slightly, then cover with plastic wrap and chill until set, about 4 hours.

Mackerel (Wally Schlech)

In the summer, I use my Big Green Egg as a smoker. The mackerel are running in the Bay so I catch a dozen, split them, then soak them in a brine consisting of rum, salt, brown and white sugar , and crushed bay leaves for 6-8 hours before smoking for 2-4 hrs. Then I pick the flesh, mix with lime juice , mayo , and sriracha for a smoked mackerel spread!
Delish!

Marinated Flank Steak (John Untereker)

Start with a 11/2-2# flank steak and score the meat, both sides;
he marinade consists of 1/3 cup each of canola or light olive oil, light soy sauce and sherry wine vinegar. Add 1/2 tbs dried ginger, dried mustard and Montreal steak seasoning. Emulsify these ingredients;
Place the meat and marinade in a plastic baggie and refrigerate overnight ideally or at a minimum of 2 hours;
Remove meat and pat dry, grill over high heat to your desired doneness, for us it’s medium rare;
Let meat rest uncovered for 15 minutes;
Carve in thin slices at 45 degree angle.
The steak is great with sautéed onions cooked with butter and slap ya mama seasoning, also grill roasted corn on the cob and a green salad.

Meatballs (From Rao’s) (Bob Eyre)

Makes about 28 meatballs

Most supermarkets have readily available beef/veal/pork combo, which is what I use.

1 lb. lean ground beef
8 oz ground veal
8 oz ground pork
2 large eggs
1 cup freshly grated Pecorino Romano cheese
1 ½ TBSP chopped fresh flat-leaf parsley
½ small clove garlic, minced
Kosher salt or sea salt
Freshly ground black pepper
2 cups fresh bread crumbs ( make my own with thin-sliced Pepperidge Farm white bread, baked until dry at 250 degrees and then ground in Cuisinart. It takes a lot of bread to make 2 cups)
2 cups lukewarm water
1 cup olive oil for cooking

Combine meats in a large bowl. Add the eggs, cheese, parsley and garlic. Season with salt and pepper. Using your hands, blend the ingredients together. Mix the bread crumbs into the meat mixture, then slowly add water, 1 cup at a time until the mixture is very moist. Shape into 2 ½ to 3 inch balls (I do smaller).

Fry the meatballs in batches and cook until brown. Drain on paper towel.

I often double or triple the recipe and freeze the cooked meatballs, to add to sauce at a later date. These always draw raves.

Mojitos (Bob Eyre):

One of my favorite summer drinks is a Mojito, but I make it differently than you might get in a restaurant. For two drinks: I use about 30 large mint leaves, grind them with a mortar and pestle, juice two limes and add the juice to the mint and grind it again. I then dump the juice and mint plug into a fine strainer and squeeze all the juice and oil from the mint by hand into a glass until no more juice comes out. I then add 2 oz. of simple syrup and 4-6 oz. of light rum to the glass, divide it in half, fill the glasses with ice and fill to the top with seltzer. I typically use about a 12 oz. Glass. It will come out a pale green from all the mint, but the flavor is great.

Mustard Vinaigrette (Jacques Pepin) (Bob Eyre)

An excellent and easy salad dressing to make.

1 cup oil – ½ olive and ½ canola
2 tbsp. tarragon red wine vinegar (I have substituted fig balsamic vinegar with great results)
1 ½ tbsp. Dijon mustard
½ tsp. salt
½ tsp freshly ground black pepper

Dressing does not emulsify, so shake dressing before placing on salad.

Old Milwaukee Rye Bread (John Ackroff)

(Based on a recipe of the same name in Baking with the St. Paul Bread Club.)
Makes two 9×5 loaves.

Sponge

1¾ tsp SAF yeast (or 1 package active dry yeast)
1½ c warm water (around 105⁰)
2 c rye flour (280 g King Arthur Medium Rye)
1 Tbsp caraway seeds

Dough

1 c all-purpose flour (130 g)
1 c rye flour (140 g)
1¾ tsp SAF yeast (or 1 package active dry yeast)
1 Tbsp salt
1 Tbsp caraway seeds
6 Tbsp King Arthur Rye Flavor Enhancer
1 c water
Scant ¼ c molasses (I use 65 g)
3 Tbsp shortening, melted (35 g)

Two to three days before baking, mix yeast and warm water in a nonmetal mixing bowl, stirring until dissolved. With a wooden spoon, mix in rye flour and caraway seeds. Cover loosely with plastic wrap and a towel, and set aside in a warm spot. The longer the sponge works, the more bite the bread will have. Stir twice a day.

On the third day, in a large bowl or a stand mixer, combine the dry ingredients and mix well. In a saucepan over medium heat, heat water, molasses, and shortening until warm (again, about 105⁰). Shortening probably won’t melt completely, which is OK. Add to flour mixture, stirring well. Melt some more shortening in the pan before you wash it – you’ll need it once the dough is ready to rise.

Stir down the sponge, and add to the flour mixture, beating well to blend. Using a dough hook, beat 3 minutes at medium speed. Gradually add up to 2 cups more flour to make a workable dough that pulls away from the sides of the bowl. (I usually need a bit more to get something that’s not too sticky.)

At this point, you can hand-knead it on a lightly-floured surface for about 10 minutes, or give it another 5 minutes with the dough hook.

Place dough in a warm bowl with the melted shortening, turning to coat the surface. Cover loosely with plastic wrap and a towel and let rise until doubled, about 1 hour. (I turn on the oven for 50 – 60 sec and use that for rising.)

Punch the dough down and divide in half. Form each half into a loaf, and place in a greased 9×5 baking pan. Cover and let rise 30 minutes. Make a few 1/4” slashes with a sharp knife, preheat the oven to 375⁰, and let the breads rise 15 minutes more.

Bake about 35 minutes. They should be 205 – 210⁰ in the center. Let cool on a wire rack.

Oysters (Steve Latham)

Wally’s smoked mackerel reminded me of a really simple way to enjoy oysters. If you haven’t mastered the art of opening them (as I haven’t), next time you’re heating up the grill for Johnny U’s marinated flank steak, put a dozen oysters on a hot grill for 3-4 minutes until they open. A little melted tarragon butter spooned on the top and you have a nice appetizer as well as all your fingers.

Paella on the Grill (Steve Latham)

My contribution to this BBQ-Fest is Paella, which sounds complicated, but which is quite simple once you’ve tried it once or twice. It’s really a social/cultural event, so I don’t think giving you a single paella recipe makes any sense. If you like to entertain and cook and want to be able to spend time (and cook with) with your guests, rather than being stuck in the kitchen, there’s no better meal. I’m sure there are hundreds of paella recipes out there, but I recommend that you buy a small cookbook by Jeff Koehler called “La Paella” which has everything you need to know, clearly explained.

Paella is incredibly versatile – you can make fish, vegetable, chicken or meat versions, or combine elements to suit you. My favorite involves shellfish; some firm whitefish or scallops; chicken; chorizo; spareribs; and flat beans such as Roma’s. The broth used to cook the rice and other ingredients can be anything from water to a flavorful stock to match the ingredients in your paella.

You’ll need a paella pan, probably 20” + for 6-8 people and a grill large enough for the base of the pan. Maintaining a consistent heat is also important. You’ll also need special paella rice and of course, all the ingredients for whatever paella you’re making.

The beauty of paella on the grill is that all the prep is done before the guests arrive. All the ingredients are moved out to the grill area when it’s time to cook. Once you have made the sofrito on the grill (a mixture of garlic, peppers and tomatoes cooked in oil), added the rice and stock, it’s simply a matter of adding the other ingredients based on the length of time they need to cook (scallops and fish would be added last; chicken and meat sooner).

From the time the grill is hot and you start the sofrito until the paella is done is maybe 35 minutes. The rice isn’t stirred, so basically you and your guests watch it cook, take turns adding the ingredients and making sure everyone’s glass is full. When the paella is done, you bring it right to the table (on a hot pad!) and serve from the pan. The perfect paella has a thin layer of slightly caramelized rice on the bottom (called socarrat) which some would think is just burned. It’s the best part.

Try a small paella for a couple of friends some time (on maybe a 14”pan) and then wow a larger group for a great social event.

PS – Cleaning paella pans is a pain. They’re iron and while not heavy, they will need to be soaked, scrubbed and then dried so they don’t rust. It’s worth it.

Pork Tenderloin

John Ackroff

For two pork tenderloins at about 1 pound each:

Marinade:
1/2 c orange juice
2 Tbsp EVOO
2 Tbsp Worcestershire sauce
1 Tbsp molasses
1 Tbsp minced garlic

Put in a bag with meat, refrigerate 1 – 2 hours. Roll them around every now and then.
Dry them off, and apply rub:

2 tsp chili powder (I use a mix of hot and medium)
1 tsp black pepper
1 tsp kosher salt
1/2 tsp ground cumin
1/2 tsp dried oregano
1/4 tsp garlic powder

Let stand at room temperature 20 – 30 minutes; grill over indirect medium heat to 155, 25 – 30 minutes, turning halfway through. Let rest for 5 minutes.

Dave Olson

Marinated in juice or three lemons which had been zested and finely chopped with salt and pepper and EVOO for 3 hours. Bring up to room temp for at least an hour. Grill over medium hot fire.
While grilling strain marinate and add 1/2 cup white wine or vermouth and heat on stove. Add two large scoops of Dijon mustard and reduce to make sauce. Add some cilantro to sauce as it thickens
Added carrots cut in odd shapes and parboiled in chicken stock and honey until tender drain and add butter and fresh dill.

Ken Richardson

Meat 1.5 to 3 lbs. pork tenderloin

Marinade:
1 part each blueberry jelly or similar , French mustard , soy sauce

Spice meat with sage thyme rosemary. Salt and pepper
Apply marinade
Grill covered about about 13 to 15 minutes per pound
Turn about every 7 to ten minutes

Let the internal temp get to about 150
Extra marinade makes a nice sauce
Let stand a few minutes if possible. Enjoy

Port Tonic (Steve Brown)

Sue and I will recommend a Port Tonic which we just discovered on trip to Portugal in late April- early May of 2023:

Fill tall (or highball) glass with ice
Pour White Port ( yes, White Port) from ¼ to ½ of glass depending on taste
Fill rest of glass of glass with regular or sugarless tonic
Finish with ½ slice of orange and lemon.
Stir and enjoy

Potato-Chip Pecan Sugar Cookies (Bob Eyre)

Makes about 2 dozen

16 tbsp unsalted butter, softened, plus more for brushing
½ cup sugar, plus more for topping
1 ½ tsp vanilla extract
¾ tsp kosher salt
2 cups flour
½ cup finely chopped pecans
½ cup crushed plain potato chips

Heat oven to 350. Using a hand mixer, beat butter and sugar until light and fluffy. Beat in vanilla and salt until smooth. Fold in flour, pecans, and potato chips until just combined.

Working in batches, shape dough into 1 “ balls and transfer to a parchment paper-lined baking sheet, spacing them about 2 “ apart. Brush the bottom of a heavy glass with butter and dip in sugar. Press glass onto each dough ball and flatten into a 3” circle. Bake until cookies are golden brown at edges – 8 to 10 minutes. Transfer to a wire rack and let cool completely.

My helpful hints: I cheat and use almost a full cup each of chips and pecans. Makes the dough a bit harder to work with, but it’s worth it. If using very salty chips, I reduce the added salt to ½ tsp. Rolling the dough in your hand to make the ball makes it easier to work with, as it softens the dough a bit. I use the bottom of a pyrex dish to flatten the dough. Important to brush the bottom of the dish each time with melted butter and dip in sugar. Even doing that, they often stick and I use a fine sharp knife to peel it off the bottom. Can then reshape cookie by hand if need be. Don’t try to fit more than 8 on a tray at a time. The original recipe calls for drizzling semisweet chocolate over the cookie once cooled – I haven’t done that and don’t know that you need more added flavor.

Roasted Beets with Chèvre (John Ackroff)

Beets
Chèvre (about 1/4 to 1/3 as much, by volume, as beets)
Thyme
EVOO
(White wine) vinegar

Peel beets and slice into 1/4″ discs. Oil them up, and put them on the grill, turning half-way through so they’re al dente. They’ll take 15 – 20 minutes depending on how hot your grill is and how thick you slice them. A basket will help to prevent some slices from making the ultimate sacrifice when you flip them, but is not strictly necessary.

Dice them, and toss with crumbled chèvre. Sprinkle on some thyme, oil, and vinegar, and toss some more. Serve warm, at room temperature, or cold.

Salmon Mousse (Bob Eyre)

1 ½ envelopes unflavored gelatin
2 TBSP lemon juice
1 slice small onion
½ cup boiling water (use water left after boiling salmon)
½ cup mayo
½ tsp. paprika
Pinch of salt
¼ cup or more of fresh dill
1 lb salmon (cooked in boiling water in fry pan)
1 cup heavy cream

In blender at high speed for 40 seconds, mix: gelatin (that has been mixed with the boiling water), lemon juice, mayo, paprika, dill and cooked salmon. Add 1/3 of cream and blend for a few seconds. Add 1/3 more cream, blend for a few seconds, then last 1/3. Blend. Pour into 4 cup oiled mold and chill. (I spray our mold with PAM.)

Spanish Almond Cake (Torta de Santiago) (Bob Eyre)

Makes 8 servings

Be sure to fully bake the cake; rather than using a skewer or toothpick to test the center for doneness, check the browning and crust development. The cake is ready when the surface is deeply browned and the crust feels firm when gently pressed with a finger.

1 cup plus 2 TBSP white sugar
3 large eggs, plus 3 large egg whites
1/2 tsp. kosher salt
¼ tsp. almond extract
¼ tsp. vanilla extract
2 ½ cups blanched almond flour (try to get this rather than the flour that still has the brown outside covering)
3 TBSP turbinado or demerara sugar
1/3 cup sliced almonds, chopped

Heat the oven to 350 degrees with a rack in the middle position. Mist the bottom and sides of a 9-inch-round cake pan with cooking spray, line the bottom with a round of parchment paper, and mist the parchment.

In a large bowl, combine the white sugar, whole eggs and egg whites, salt and both extracts. Whisk vigorously until well combined, 30-45 seconds; the mixture will be slightly frothy and the sugar will not be fully dissolved. Add the almond flour and whisk until incorporated. Pour the batter into the prepared pan, then sprinkle evenly with the turbinado sugar and chopped almonds. Bake until deeply browned and the crust feels firm when gently pressed, 45-55 minutes (I generally do it for 50). Let cool in the pan on a wire rack for 10 minutes.

Run a knife around the edges of the cake, then invert onto a plate. Remove the pan and parchment, then reinvert the cake onto a serving plate. Let cool completely before serving.

Speidi Marinade (Rob Farnham)

A favorite of Binghamtonians, NY: (good for chicken, lamb, beef or pork and served on a hoagie or piece of Italian bread… hot dog style)
3-4 lbs of meat cubed
1-2 bay leaves
2 cups olive oil
1/2 cup red wine
1 tsp oregano
2tsp sweet basil
1/2 tsp pepper
1/2 tsp seasoned salt (Lawry’s)
1 onion
2-3 garlic cloves

Blend all ingredients in blender. Marinate overnight. Grill on skewers or wire mesh grilling utensil. Use marinade to brush the cubes. Enjoy with a good VT craft beer.

Swedish Apple (or Peach) Pie (Bob Eyre)

Cut peeled and cored apples (Macs or Cortlands work well for this) into slices and fill a pie plate about 2/3 full with slices. Sprinkle apples with cinnamon and sugar

Top: mix together:

1 egg
¾ cup melted butter
1 cup sugar
1 cup flour
salt

Pour this over apples

Cook at 350 degrees for 45 minutes. If using peaches, it may take closer to an hour.

Swedish Nuts (Bob Eyre)

1 stick of unsalted butter
2 lbs. pecans
2 eggs whites
1 cup of sugar
dash of salt

Melt butter in large sheet pan. Add pecans and coat with butter. Put in oven at 325 degrees for about 5 minutes, stirring often to coat pecans. Beat egg whites until soft peaks form, then slowly beat in sugar and salt, beating constantly. Don’t overbeat, as they don’t coat the nuts as well.

Combine egg mixture and nuts in the same pan to coat pecans. Bake in 325 degree oven for 35-45 minutes, stirring occasionally.

Once cooled, store in airtight container.

This recipe can easily be doubled.

Sweet and Sour Meatloaf (Bob Eyre)

1 lb. ground beef
2 8-oz cans tomato sauce
¼ cup brown sugar
¼ cup rolled Ritz crackers
1 small onion, minced
¼ cup chopped fresh parsley
1 tsp Dijon mustard
1 raw egg, beaten
Salt and pepper

Mix tomato and brown sugar and divide in half. Into one half place egg and other ingredients. Shape into a loaf and place in loaf pan. Cover loaf with remaining sauce.

Bake at 325 degrees for 40 minutes.

Swordfish Steaks and Vegetables (Steve Brown)

Marinate in Ken’s Italian dressing for 30-45 minutes (no longer because fish will lose firmness); cut-up veggies of your choice and marinate in balsamic dressing for couple of hours. Grill at 425 degrees or so and cook veggies in basket for 25 minutes or to your taste , mixing every 5 minutes or so, and cooking swordfish 11-12 minutes (turning halfway through and adding or subtracting tome depending upon thickness of steaks).

Veggies we use are zucchini, cherry tomatoes, bella mushrooms, onion, and red/orange pepper.

Index

Apple Crisp (Bob Eyre)

BBQ Marinade (John Ackroff)

Blackberry-Vinegar Caramel Sauce (Bon Appetit) (John Ackroff)

Cape Breton Oat Cakes (From Cook’s Illustrated) (Bob Eyre)

Cheese and Spinach Souffle (Jacques Pepin) (Bob Eyre)

Comte and Sesame Twists (Jacques Pepin) (Bob Eyre)

Crabmeat Dip (Bob Eyre)

Cranberry “Pie” (From Boston Symphony Cookbook) (Bob Eyre)

Crispy Sour Cream and Onion Chicken (NY Times Cooking) (Bob Eyre)

Cultured Butter Cookies (NY Times Cooking) (Bob Eyre)

Emilie’s Brownies (Bob Eyre)

Eyre Family Coffee Sponge Cake (Bob Eyre)

Fresh Corn (Paul Willis)

Grilled Octopus (Kent Rude)

Grilled Vegetable Dip (Bob Eyre)

Grilled Watermelon and Feta Salad (John Ackroff)

Hot Milk Cake in a Bundt Pan (Bob Eyre)

Lamb Marinade (Rod Brown)

Lemon Posset (from Best American Recipes 2003 – 2004) (Bob Eyre)

Mackerel (Wally Schlech)

Marinated Flank Steak (John Untereker)

Meatballs (From Rao’s) (Bob Eyre)

Mojitos (Bob Eyre)

Mustard Vinaigrette (Jacques Pepin) (Bob Eyre)

Old Milwaukee Rye Bread (John Ackroff)

Oysters (Steve Latham)

Paella on the Grill (Steve Latham)

Pork Tenderloin (John Ackroff, Dave Olson, Ken Richardson)

Port Tonic (Steve Brown)

Potato-Chip Pecan Sugar Cookies (Bob Eyre)

Roasted Beets with Chèvre (John Ackroff)

Salmon Mousse (Bob Eyre)

Spanish Almond Cake (Torta de Santiago) (Bob Eyre)

Speidi Marinade (Rob Farnham)

Swedish Apple (or Peach) Pie (Bob Eyre)

Swedish Nuts (Bob Eyre)

Sweet and Sour Meatloaf (Bob Eyre)

Swordfish Steaks and Vegetables (Steve Brown)

Return to Table of Contents.

Mike Foley

John Ackroff | June 22, 2023

Mike Foley passed away on June 21, 2023.

Mike came to Williams from the Canterbury School, and lived in Williams F and Gladden House. He majored in English, and was also on the Swimming and Diving Team and a member of the JA Advisory Group. He went on to earn his JD from Vermont Law School in 1977. After graduating, he volunteered an an Admissions Representative, and was a member of our 25th Reunion Committee and 50th Reunion Fund Committee. He served as Class Agent for the Alumni Fund from September 1994 to June 2001, and as an Associate Agent after that.

You can download his typically upbeat Personal Statement for our 50th Reunion Book; it included pictures of Laura and David Newton’s son Det; Mike and Laura with son Nick, wife Eli, and son James in the Dolomites; and Laura and Tommy.

You might also want to read his statement from our 25th Reunion Book.

Mike and Laura were at our 50th in 2022:

Mike and Laura with John MacAllister and Laurel Moranz

John MacAllister, Steve Brown, and Mike

In his letter to the Class, Steve Brown said

Sadly, Mike Foley passed away last Weds. at Mass General Hospital due to lung disease that appears to have been triggered by lung surgery he had about a month ago. He was a wonderful person and friend for 55 years – kind, friendly, caring, hard-working, and fun. He loved Williams (his dad was ’39 and brother Frank ’66), the Class of ’71, and many of his classmates. All four of his living Williams roommates (John MacAllister, Dave Newton, Bruce MacNelly, and I) were able to visit with him at MGH several times (10-30 min.) on Monday and Tuesday.

At Williams, Mike was a JA and 50-100 yd. freestyler on the swim team. He graduated from Vermont Law School in 1977, and worked the last 30 years or so in a wealth management firm in Boston with his brother-in-law, Bill Sawyer (Williams ’66).

Our thoughts and prayers go out to Mike’s wife, Laura, his two children, Nick and Tommy, and all the rest of the extended Foley family. He will be missed greatly by his family and all his Williams friends to whom he gave so much over the last 55 years.

After Mike’s funeral, there was a reception at his sister’s house; ’71 was represented by and Ilene Cooke and David Newton, Bruce MacNelly, Laurel Moranz and John MacAllister, Steve and Sue Brown, John Ackroff, and Don Mender. John Chambers, Bob Eyre, Jim Lavigne, Dave Olson, Kent Rude, and Steve Latham were also there.

Tommy Foley has provided this obituary:

Michael Andrew Foley, age 74 of Carlisle, Massachusetts passed away peacefully surrounded by his loving family on Wednesday, June 21, 2023. Michael was the son of the late Frank Martin Foley, Sr. and Alice A. “Citty” (Frauenheim) Foley.

Michael was born January 9, 1949. He was raised in Armonk, New York, and attended Canterbury School in Connecticut.

Michael attended Williams College, where he majored in English. He excelled as a member of the Swimming and Diving Team and was on the JA Advisory Group. Michael graduated in 1972, after taking a year off following the student strike of spring 1970. Mike’s connection to the Williams community was important to him, and he stayed involved in Williams affairs, serving as an Admissions Representative, Class Agent from 1994 to 2001, and as an Associate Agent after that. Mike was also on the 25th and 50th Reunion Fund Committees.

After graduation, he lived and worked with his fellow alumni in New York State. Michael moved to Stowe, Vermont where he worked at the ski area. He would earn his JD from Vermont Law School in 1977. Mike spent the next few years at a local general practice firm while developing his love of skiing.

It was in Stowe in April 1981 that Michael met his wife, Laura while working as a house painter. She soon became a writer, photographer, and eventually editor-in-chief for a weekly newspaper in Morrisville. They were married on Long Island, where Laura grew up, in October 1983. They lived together in Westford, Vermont before moving in 1986 to Melrose, Massachusetts and later Carlisle to raise a family.

Michael began a long and happy career as an investment counselor at Sawyer and Company in Boston, where he worked with his family. Mike had an amazing ability to connect with all types of people that served him well in his role. He developed strong relationships with clients over the years and the warmth and caring he showed in these interactions was an inspiration to his coworkers.

Mike had a great love for the outdoors. He cherished hiking with his daughter Tommy in the White Mountains and walks in his local Estabrook Woods with Laura and his family dogs. Whenever he could, Michael and Laura traveled to the Dolomites in Italy, where his son Nick lives with his family. Lifelong summer trips to South Wellfleet, Cape Cod gave Mike the opportunity to swim, check in with family and friends, and remember his beloved mother, Citty.

Mike’s life was defined by the love he showed his abundant family and friends. The most popular adult with children at any gathering, Mike was known for his ability to put a smile on any face. Mike lovingly coached his children’s baseball and soccer teams, and was a regular at his sisters’ stores and on the street in Concord.

Michael is survived by his loving wife Laura McKeon Foley of Carlisle; son, Nicholas Foley and wife Elisabeth of Südtirol, Italy, and daughter Tommy Foley of Oakland, California; and two grandchildren, James and Claire Foley. Michael is also survived by his sisters Marie Foley, Toni Sawyer, and Susan Larson and brother Frank Foley, their many children and grandchildren, and his dog Sansa.

Family and friends gathered to honor and remember Michael at his funeral mass on Tuesday, June 27, 2023 at 10:30 am at St. Irene’s Catholic Church, 181 East Street, Carlisle. A reception at his sister’s house followed.

Shianda Primary School Rainwater Catchment Tanks

John Ackroff | May 31, 2023

David Albert forwarded the following note to Steve Brown, reporting on a project funded by eight of our classmates:

Hope this email finds you well.We are very grateful and appreciative on behalf of Shianda Primary School for the two Rainwater Catchment Tanks (RCT) constructed at the institution courtesy of Williams College Class of 1971.

The tanks are serving the children and community around very well. Shianda Primary was the worst-hit school in terms of water shortage and scarcity, which forced pupils and especially young girls to walk long distances in search of that precious commodity and more often because the water they could find was contaminated. They could get water where local brewers were disposing of the remnants of alcohol which was compromising the health situation of the children and community members .The two tanks are a great reprieve to the school, and on behalf of Shianda Primary School we humbly appreciate the support and also request we continue supporting other institution faced with even greater water challenges.”

(The 3^rd Class of 1971 tank is now being built.)

Ezra Kigondu – Friendly Water for the World Assistant Program Manager

Lon Hill

John Ackroff | April 18, 2023

We lost Lon on March 29, 2023. His obituary from the Corpus Christi Caller Times appears below.

Lon C. Hill IV, age 73, last in a line of Lon C. Hills who were dedicated to the growth and development of South Texas, passed away on March 29, 2023. Despite his Texas roots, Lon IV was born June 16, 1949 in Evanston, Illinois. He visited his grandparents annually at Bayview in Cameron County, and has lived in Corpus Christi since 1995. In 1904, Lon’s great-grandfather, Lon Carrington Hill Sr., founded the town of Harlingen, in Cameron County, at a site originally called “Six Shooter Junction” or “Rattlesnake Junction.” The early Hill family home has been preserved as part of the Rio Grande Valley Museum and the family name has migrated from the former Lon C. Hill Library to the current Lon C. Hill Park. Lon C. Hill, Jr. (known as Mose) was dubbed “Mr. South Texas” in the 1950’s for his role in Valley development and as President of Central Power and Light Company. Lon C Hill III raised his family in the Northeast, but moved back to Corpus Christi as owner of Adcraft Advertising and promoter of the Port of Corpus Christi, the Navy League, and local tourism. Lon Hill the fourth was raised in Chicago, Philadelphia, and Connecticut. He attended Deerfield Academy in Massachusetts during his high school years. He was a Magna Cum Laude and Phi Beta Kappa graduate of Williams College in Massachusetts, and received a joint Master’s degree from Columbia University and Union Theological Seminary. He lived in San Francisco, Milwaukee and New York City, before returning to Corpus Christi in 1995. His digital and people skills led him to work in a variety of fields, including teaching, writing, customer service and insurance. But his deepest interest remained in religion. This persisted throughout his life, leading to many wonderful years of involvement as a member of the First United Methodist Church of Corpus Christi. For the past five years, he has delighted in his friends and the staff associates of Brookdale/Trinity Towers. The family is grateful for the truly excellent care received from the extraordinary staff of Holmgreen Skilled Nursing, and for the comfort provided by Harbor Hospice. Lon is preceded in death by his mother Jean Fitch Hill and father Lon C. Hill III. He is survived by: his sister and brother-in-law, Aline Hill-Ries and Stan Ries, nephews Greg and Evan Hill-Ries, great-nephew Jack and great-niece Nellie all of New York; cousins Tomasita Hill Lipe of Los Fresnos, Betty Shepherd of Dallas, Diane Hill Easley of Houston, Dabney Hill of Brookshire, TX and Georgiana Gormley of Sawyer, Michigan.

Steve Lawson

John Ackroff | February 14, 2023

We lost Steve on February 7, 2023. Steve Brown wrote:

Unfortunately, Steve Lawson died last week of natural causes at his home in Williamstown. I have attached below the obituary that appeared in the Berkshire Eagle.

All of us enjoyed seeing Steve at our 50^th and attending his session on Stephen Sondheim ’50. Alongside Gordie Clapp, Steve demonstrated his legendary story telling ability and quick wit. You can watch the video here. A conversation or communication with Steve was always a delight – mixing anecdotes of contacts with famous friends in the entertainment business with huge doses of insight and dry humor (frequently self-deprecating). At Williams, he was President of Cap & Bells, actor or director on 30 productions, a Junior Advisor, house officer, and won the Gilbert W. Gabriel, Class of 1912 Award in Theatre and Hubbard Hutchinson prize (for demonstrated exceptional talents in the creative arts). Steve also served ’71 as our Class Secretary from 1991-2001, and worked on the 25^th Reunion Book.

In addition to his many accomplishments listed in the Berkshire Eagle article below, Steve will be remembered for his one-man plays A Distant Country Called Youth and Blanche and Beyond based on Tennessee Williams’ letters (which were performed at the Kennedy Center and published by Samuel French), television credits including a Christopher Award and a Humanitas Prize nomination, “St. Elsewhere” (for which he co-wrote the first teleplay on AIDS), “The Elephant Man,” and the Emmy-winning “ Broadway Dreamers: The Legacy of the Group Theatre.”

Please share your own recollections or pictures of Steve by sending them to John Ackroff at [email protected] to post on our class website at williams71.org or posting them there yourself.

From the Berkshire Eagle.

Steve was born in Rye, N.Y., and graduated from Rye High School in 1967. He graduated from Williams College in 1971 with a BA in English, and from Yale University School of Drama in 1976 with an MFA in Drama. At Williams, he was an active participant in Cap & Bells, receiving the Gilbert Gabriel award, and began his long association with the Williamstown Theatre Festival. He was part of the Theatre Festival for over 50 years, as an actor, writer, dramaturg, and director. He was a founder of the Free Theatre, and was instrumental in setting up and being a member of the late-night Cabaret for many years.

A prolific student of film, he founded and ran the Williamstown Film Festival for 15 years. He took great joy in bringing independent films and documentaries to the Berkshires, along with their actors, writers and directors. [ SDB Note: please check out Steve’s personal statement on pages 161-62 in our 50^th book titled my Mussolini Complex in which he describes his role in the wonderful Williamstown Film Festival].

His writing talents were evident. He wrote for television, including St. Elsewhere and The Dick Cavett Show, nationally for publications as diverse as the New York Times, Travel and Leisure and Saturday Review, and more locally for the Williams Alumni Review. He held an early position with Manhattan Theatre Club in New York City, before settling in Williamstown fulltime.

He is survived by his brother Jon and sister-in-law Nicole of Rhinebeck, NY. There will be no memorial service. Donations in Steve’s memory can be made to the Williamstown Theatre Festival.

An addition from John Ackroff, illustrating Steve Brown’s remark about Steve’s self-deprecating sense of humor:

Steve was also awarded the Thurston Bowl at our 25th Reunion. The description of this prize is

For distinguished service as class secretary. This award was donated by the family and friends of Ted Thurston, Class of 1912, who wrote Class Notes for 65 years. During that time, Ted missed only one deadline—and only because he forgot to send his completed notes to the magazine.

The last time I spoke with Steve, we talked about this. He said there was a slip of paper in in, and when he got back to his seat he read it. “Please return the Bowl before leaving the gymnasium.” He said “I guess I wasn’t good enough to get to keep it for a year.”

Steve was the Executive Director of the Williamstown Film Festival for most of its run, and he presented some shorts from previous seasons at our 35^th Reunion, with Gordon Clapp as his co-host.

Bill Massengale

John Ackroff | January 7, 2023

Commencement Speech, June 6, 1971:

Listed in the Program as “Fred and the Rattlesnake of the Rockies” but Bill says it’s “actually entitled The Myth of Sisyphus, or It’s Hard to Row a Garden, Ho, Ho, Ho, or How We Were Flushed Through the Intellectual Vortex into the Slimy Sewer of The World.”

December 31, 2022
Chapel Hill, North Carolina – William Fitzhugh Williams Massengale, known to those who loved him as Bill or Willie, died December 31st 2022 at the age of 73 from heart disease. Born in Texas, Bill moved to Chapel Hill at the age of two where he was raised, and later returned to raise his own family.

Preceded in death by his father Robert Massengale, mother Rosalie Massengale and older brother Bob Massengale; Bill is survived by his wife of 45 years Sally McLaughlin Massengale, his sons Bob, Johnny and Billy, his daughters-in-law Lily Barberich, Ashley Massengale, Ginny Kirk Andrews, granddaughter Campbell and older brother Tom Massengale. Bill was an engaged Chapel Hillian, growing up at 7 Cobb Terrace, following the early death of his father in Texas. Bill attended Christ School in Arden, NC where he excelled, and earned a scholarship to Williams College in Massachusetts. After delivering a graduation speech in his inimitable style, Bill sought out adventure, traveling across the country and the globe.
For five years Bill taught history at Hotchkiss School in Lakeville, Connecticut, where he met the love of his life, Sally McLaughlin Massengale. He loved that she worked for 25 years at Glenwood Elementary, the school their beloved sons attended. After graduating from UNC Law School, he was hired as an Assistant District Attorney by his dear friend Wade Barber, Jr. Bill later worked in private practice with Barry Winston and Marilyn Ozer. Marilyn and Bill remained law partners until his retirement in 2022, focusing on criminal defense in support of folks from all walks of life. His work ranged from death penalty appellate work across the state, to local cases in Chapel Hill and Orange County. He had an abiding love of friends, family, the wider community, and his dog Ladybug. He met people where and as they were, and frequently left them feeling better for their meeting.

Durham Herald-Sun, January 5, 2023

Bo Brush has shared a photo of “Happier times when we were young welcoming the next generation into our lives!”

Tim Murnane remembers “Bill was great. So full of life. If I have it right, there was a party weekend coming up at Brooks house, maybe in ’70 or so and we had no entertainment. Bill said he could take care of that. And he got Livingston Taylor, James brother to come to Williamstown and sing and play in the Brooks house basement. Livingston was a star, James older brother. Bill knew the whole family. I hope I have this story straight. It’s been a long time. Bill was a wonderful guy, very funny and smart. So sorry he is gone.”

John Ackroff remembers a conversation with Bill in 2018: The topic of our 50th Reunion came up, and Bill asked “When will that be?” John said it would probably be June 10 – 13. “No,” Bill said, “What year will it be?” At that point, John thought “this is classic Bill Massengale.” But maybe he knew something the rest of us didn’t…

Tony Goodwin shares two memories: ” One was snowshoeing up the very steep power line on Mt. Greylock one January day. I believe I remember Bernie Brush and Steve McCausland were also with us, but I’m not positive on those two, and there might have been others. The other was recruiting Bill to be my ‘ground man’ on the night before our graduation. He assisted while I climbed the flag pole in front of Baxter Hall and lifted a tire over the top so that it was sitting around the base of the flag pole for all the attendees to see. ”

Bill Ervin says Bill was “one of the very best I ever spent time with at Williams.”

Arria Sands

John Ackroff | December 9, 2022

Jack posted this Caring Bridge entry on October 10, 2022:

Arria died peacefully in her sleep last night. Allison arrived earlier in the evening from Portugal and the family joined in prayer led by our close friend, Rev. Cathy George at 7 PM. Once Allison arrived Arria knew it was time to leave us. Because of the rarity of her neurological disease it was Arria’s last wish that her body be donated to science for research. Massachusetts General Hospital will be performing the autopsy and her remains will be returned to New Hampshire for cremation. The family will be holding a private memorial service later this month. There will be a public celebration of Arria’s life here at our home next summer. It is Arria’s request that anyone who wishes to attend is invited, but no one should feel an obligation do to so. So typical of Arria.

After the struggle Arria faced over the last twelve months she got her wish — she is finally resting in a quieter place. I am relieved for her, and while I already miss her terribly I know this was the time for her to go. I am at peace also.

A Celebration of Life for Arria was held on July 15, 2023. Doug Bryant, Steve Brown, Ken Richardson, Wally Schlech, John Untereker (standing), Bill Ervin, Gordon Clapp (standing), Phil Cantelon, Steve Latham, and Geo Estes represented our class.

Jim Vipond

John Ackroff | August 16, 2022

Jim passed away on Saturday, August 13, 2022 after a brief, but devastating, battle with what appears to have been peritoneal cancer. His son, Wick, provided the following obituary:

James Middleton Vipond of Waverly passed away peacefully and surrounded by his family on Saturday, August 13th.

Jim was born on February 17, 1948 in Scranton, PA to the the late David Spruks Vipond and the late Florence Neumann Vipond.

The Viponds moved from Scranton to Waverly where Jim (or Jimmy, to his family) spent his childhood before embarking on an educational journey that played an important role in shaping the incredible human he is known to be. In middle school he attended Eaglebrook (‘64) in Deerfield, Massachusetts. While there he discovered his love for skiing which he enjoyed with grace through this past winter. He then went to the Hill School (‘67) in Pottstown, Pennsylvania and established friendships that lasted his lifetime. He followed his family legacy and attended Williams College (‘71) in Williamstown, Massachusetts to complete his B.A. in American Studies where he also played tennis and soccer. He was extremely proud to be a Williams graduate and it was one of his favorite places to visit year after year. It was at Williams he discovered his skill to imagine and create spaces that others cannot envision, leading him to the University of Pennsylvania (‘77) to earn an M.A. in Architecture.

Jim had a successful and impressive career in architecture and planning including roles at the National Trust for Historic Preservation, Arthur Cotton Moore and Associates, and eventually establishing his own practice. His architectural masterpiece is his Waverly residence, an imperfect century-old farmhouse now transformed into a piece of living art that considers every angle, creates purpose in every square foot, and beautifully compliments its surroundings.

But, alas, Jim’s story is much more than creating beautiful spaces. It’s about how he applied that same level of detail to every action and interaction. He was genuine, engaging, and caring to everyone and anyone. He had an understated magnetism that made every room he entered and person he met better. Jim worked tirelessly to enhance his community, conserving countless acres, creating miles of walking and biking trails, preserving the beauty of historic buildings, and spearheading an ongoing effort to distribute tens of thousands of BOMBAS donation socks to those in need.

Jim was most dedicated to his family, and they were his biggest source of pride. His memory will beam through the love of his life, Sharon York Vipond (wife), his dedicated son Winthrop (Wick) Vipond, daughter-in-law Carolyn Miraglia Vipond, granddaughters Emerson and Wynne Vipond, his loving siblings Jonathan Vipond III (and spouse Tim Bunner), Linda Vipond Heath (and spouse Robert Heath), David Vipond (and spouse Jerry Bakka), nieces, nephews, and a vast and humbling support network of extended family, “framily,” and friends.

Anyone who knew Jim Vipond knows that it is impossible to summarize his life in a few paragraphs. He leaves behind an indelible mark, and a blueprint for a better world.