An Uncomfortable Half-Century

Steve Brown sent the following to the class after the airing of Paul Lieberman’s new documentary “An Uncomfortable Half-Century” about Prof. Gaudino, his legacy, and the Gaudino Fund at age 50:

Dear Classmates and Friends/ Family of ’71,

       Thank you to the 60 classmates who either registered or appeared to watch  Paul’s showing of 4 chapters of his documentary of “An Uncomfortable Half Century “ followed by a Q&A  with Ed Berger (former Williams Prof. and Gaudino scholar) and Prof. Magnus Bernhardsson (current Prof. at Williams and also Gaudino Scholar) about the  current status of uncomfortable learning at Williams. It was spectacular.  For those of you missed it or were unable to stay for the entire program,  here is the link to the Dec. 2 program. An index to the program is attached at the bottom of this e-mail so you can choose quickly  what you want to see.  Here is the link:  Uncomfortable Half-Century_20251202_Speaker.mp4 – Google Drive

For everyone,  below is the just-posted YouTube version of the entire film, which you can view start-to-finish or by sampling the segments as you wish. 

 For “An Uncomfortable Half Century,” click this link:   https://www.youtube.com/watch?v=5pyu1lBeWZU

 As mentioned during the Zoom, this documentary in effect was a sequel to Lieberman’s film completed years ago, “Mr. Gaudino,,” on Robert Gaudino’s extraordinary life and tragic death, both shared intimately with the college community during our time there. If you’ve not yet seen that earlier film, here’s the link to “Mr. Gaudino”:

https://www.youtube.com/watch?v=XGrXPhu60zw

 Finally, on a topic close to the experiences of the classes of ’71-’74, here’s his video history of “The Pioneers,” the colorful (and brilliant) women who launched co-education at Williams. Enjoy:  50th Reunion Recap – Williams Class of 1971

INDEX to Dec. 2 session:

  0:00 – Introduction( can be skipped)

  4:00 – Paul introducing program

  7:53 –  Uncomfortable in Cairo

  21:30 – Uncomfortable Freshman

  32:53- 36:55 – SKIP – technical difficulties

  36:59  — Uncomfortable Creativity ( highly recommend – about Ed Berger as Gaudino Scholar)

  54:40 – Uncomfortable Behind Bars and the Human Library ( highly recommend about Magnus Bernhardsson as Gaudino Scholar)

  104:07-128:07 – Paul’ s Discussion with Ed and Magnus about current status of uncomfortable learning at Williams and higher education in general – highly recommend

BTW – my apologies to all of you who attended the Dec.  2 session for the technical difficulties in showing the videos. Unanticipated internet issues which should have been anticipated. My bad.

Huge thanks again to Paul for his wonderful work.

Best, Steve

Janis Joplin Road Trip

October 12, 2024

            I’m not in the habit of writing to the Alumni, and I don’t travel to exotic places like some of those I read about in Williams People. Suffice it to say, I remain in good health and I can still put in a day hiking across rough country for geologic field work. However, I thought my classmates might rather read about an experience I had while a Williams student — an experience that also involved a fair amount of walking.          

            In February of 1969 I heard on the radio that Janis Joplin would perform at Clark University in Worcester during their Winter Carnival. I was a fan and still regard her as one of the greatest blues women, although much of her repertoire wasn’t blues and some of her numbers (such as “Mercedes Benz”) seemed downright silly. Asking around, I found a classmate who also wanted to go to the show. He was Roy Simon, then known as Andy.

            Having little money and no car, Andy and I decided to hitchhike. He had some experience here, but this would be my first (and only) use of this mode of transportation. So, on the morning of the show, Andy and I went to the crossroads and tried to flag a ride. The day was cold but sunny, and little or no snow lay on the ground. Few cars stopped for two hitchhikers, so we separated. On my own, it took six or eight rides and most of the day before I covered the ~120 miles to Worcester and was dropped off at the gates of Clark University.

            After grabbing a bite to eat somewhere, I found my way to the auditorium and rendezvoused with Andy. We went inside, bought our tickets, and took seats in the balcony. The warmup band came onstage and launched into a stirring set of blues rock. I didn’t know the group, but they had formed in Worcester and were gaining a strong following in the Boston area. They were the J. Geils Band. Closing with an extended version of John Lee Hooker’s “Milk, Cream, and Alcohol”, Geils and company left the stage and we awaited the main event.

            Having left Big Brother & The Holding Company, Janis was backed by the Full Tilt Boogie Band. Alas, her performance was sloppy and punctuated by frequent slugs from a bottle. It was a foretaste of her tragic demise, like so many other stars of her time. I left disappointed, but uplifted by J. Geils. I knew they were going places.

            Andy disappeared with a new-found friend and I went hunting for a place to rest my head. A sofa in a dormitory lounge had to suffice. Little sleep was to be had as the lights stayed on all night, as did the partying Clark students.

            In the bleary morning, I couldn’t face another day holding out my thumb. Finding a little money in my pocket, I asked directions to the bus station, walked downtown, and asked the agent for a ticket to Williamstown. After brief thought, she replied, “You’ll have to take the New York City bus and transfer there to Pittsburgh”. After convincing her that I wanted Williamstown, Massachusetts (“It’s west of North Adams on Rt. 2”) and not Williamsport, Pennsylvania, I purchased my ticket and shortly enjoying a warm and pleasant ride back to the Purple Valley. 

John Nelson

Pesotum, Illinois

 

           

Class of ’71 Cookbook

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:

  1. Fill tall (or highball) glass with ice
  2. Pour White Port ( yes, White Port) from ¼ to ½ of glass depending on taste
  3. Fill rest of glass of glass with regular or sugarless tonic
  4. Finish with ½ slice of orange and lemon.
  5. 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.

The Peregrination Arc

Would the faculty at Williams describe their offerings as a marketplace where entropy reigns supreme? How methodical can one be in shaping  randomness? And is this really the mysterious alchemy of an education in a liberal arts forum, a process of infusing chance with an inexplicable chemistry that creates the likelihood of a known outcome?

How ironic the above reads, but how real this irony regarding the lives of classmates as a result of my five-year “listening tour”. I am struck when a classmate describes their experience post Williams as the peregrination arc of the randomness of events and emotions that determine our pathway, which William James referred to as “growing up zig-zag”. He was more refined when he professed that, “every man’s life is a line continuously oscillating on either side of its direction”. I envision a sine curve split evenly between peak and trough by a straight line of 45 degree angle depicting the shape one’s life takes as the tug and push of events provides an ultimate direction. In a like vein, E.B. White can be paraphrased similarly:

In the beginning,
We have nothing to spur us forward,
But our idealism.

No assets to speak of,
But our youthful health.

And, no where to go,
But all over the place.

I can speak for the Am Civ major, perhaps the road to nowhere, but in retrospect a route to all corners of every profession. This is not due to specificity, but the unharnessed freedom to “go all over the place” while riding whatever waves of chance appear.

Pre-med classmates are blind to the importance a proficiency in playing musical instruments or on a team sport is in developing their skill to dexterously complete complex surgical procedures? Or that random discussions with classmates and a Religion professor will lead to the study of Buddhism and the wisdom of koans, which then seeks expression in providing pro-bono eye surgeries in developing countries?

Try tracking the experience of English Lit, Poli Sci and History courses that funnel, not subject matter, but the flow of interconnectedness within animal husbandry, crop science and the environment.

Where within the syllabuses do we locate the methods to home schooling? And how surprisingly well such an endeavor translates into  teaching  African villagers the manufacture of bio-sand water filters, an effort marshaling patience with the ability to explain.

Do educators rise from their pursuit to command a body of intellectual material or because of an inherent need more codified as a contribution to society? Where and how do they gain a skill in adapting methods able to reach different channels of association and non-linear brains?

What “under the radar” experiences impact the artist, the writer and the musician to formulate their creativity in what I describe as an idiosyncratic crucible; a mix of entanglement outside the bounds of faculty structure.

The list is long, the examples myriad and the lives a series of stories both unpredictable and inspiring. Corralling the Williams experience as to impact is no straight line chronicle. What of the arc of life and the association with the College? This is complex, sometimes knowable, but often lost in the indeterminate points of connection as we cannot account for them. I am less inclined to believe the trope that Williams teaches us “how to think”, but more comfortable with the idea it provides a subconscious layering of “how to remain open to possibility”.

— Rob Farnham, February 28, 2021

 

 

 

 

 

 

 

The First Draft Lottery

Chris Eiben shares his thoughts about the draft:

The Selective Service Draft Lottery

 December 1, 1969

Reading classmates’ recollections of the student strike and the subsequent Washington protest made me think of another unforgettable event a few months earlier: the Selective Service Draft Lottery on Monday night, December 1,1969. 

Even before we arrived at Williams in 1967, the Vietnam War hung over us like the Sword of Damocles.  My dread began in earnest the day I registered for the draft the summer before our classes began, an awful awakening experience.  Upon turning 18, we were legally required to register pursuant to The Selective Service Act (1951). The Act also required us to carry our Government issued ‘draft cards’ at all times and be prepared to produce them whenever requested by someone in authority.  I dutifully kept my draft card in my wallet behind a secreted condom, a forlorn reminder my student years at Williams were destined to be romantically disappointing.

For me, getting drafted and going to Vietnam – actually shooting people and getting shot at – was frankly inconceivable… something to be avoided at all costs.  What that meant I hadn’t a clue, anticipating (hoping) for clarity over the next four years while shielded by my cherished ‘student deferment,’ subject of course to my not failing and getting booted out of Williams.  Back in the fall of 1967, four years seemed a very long time to figure it all out, but clearly not long enough as the years passed quickly.  By our Junior Year, the Vietnam War and the military draft loomed large.  Becoming increasingly desperate, I hoped my disclosure to the Selective Service when registering might possibly be disqualifying.  The registration form included an open-ended question, “Do you have any medical or physical conditions that might impair your ability to serve in the military?”  After some reflection, I wrote, “I suffer from frequent and terrifying nightmares,” thinking I could build upon it later if absolutely necessary.  But then… almost magically… another possible way out was officially announced: the Selective Service would stage a lottery to determine who’d be drafted into the military.  In other words, luck would decide who’d go to Vietnam and who’d be spared, not the distrusted local ‘Draft Boards.’

We learned that the lottery drawing – the first since World War II – would be held on December 1, 1969 at the Selective Service National Headquarters in Washington, D.C.  The drawing would determine the order for induction into military service for all men born between January 1, 1944, and December 31, 1950.  This was how it worked: a large container was filled with 366 blue plastic capsules, each containing one of every possible birthdate, which were then individually drawn, opened and its date read.  The order of the birthdates drawn would determine the order of induction for men between ages 18-26, which included everyone in our Williams Class of 1971.

Immediately afterwards, a second lottery would then determine the order of induction of men born on the same date by randomly drawing the 26 letters of the alphabet.  In the order drawn, the letters would be linked to surnames to determine the order of induction.

On the evening of December 1, 1969, dozens of us descended to Perry House’s basement television room, a fetid airless space crammed with moldering sofas and chairs to watch the lottery live.  Though strangely quiet, the tension in the room was unmistakable as we awaited our fate, many of us clutching bottles of ‘ardent spirits’ to ease our anxiety.  My friend and classmate Pete Jensen anxiously sat next to me, his fingernails digging into the arms of his chair.  Then the lottery began and Congressman Alexander Pirnie (R-NY) of the House Armed Service Committee withdrew the first capsule and announced the date… September 14th.  Face ashen, Pete turned to me and disconsolately said, “That’s my birthday.”  I didn’t know what to say to him… what could I say… he was so screwed. 

I spent the next hours in paroxysms of apprehension as birthdates were drawn and declared.  After number 200 I started to relax and was nearly euphoric by the time my birthdate March 24th was finally drawn… number 258… forever after my lucky number.  Meanwhile, Pete Jensen kept sitting there, watching in stunned silence, pondering his awful fate.  After the birthdates, the letters of the alphabet were then drawn one at a time.  The first letter was… “J”… as in “Jensen”… and with that the Sword of Damocles impaled kind and gentle Pete Jensen.  I imagined Pete receiving his draft notice within days… instructing him to report immediately for his pre-induction physical examination, something he’d surely pass.  Pete was a fine athlete and physically fit.

As history would soon reveal, among those eligible for the draft and subject to the December 1, 1969 lottery, only those with numbers 195 and lower were drafted and inducted into the military.  My number 258 was solidly out of harm’s way.

Then came the invasion of Cambodia, the Kent State Shootings, and the Student Strike.  Despite the gravity of the situation, life at Williams was oddly festive… burning draft cards… crafting protest signs… painting red-fists on scavenged bed-sheets… hearing inspiring anti-war speeches at Chapin Hall…  professors and students standing shoulder to shoulder… and lastly the student/professor softball game solidifying goodwill and shared purpose.  I played shortstop. 

I remember nothing of the game except for one extraordinary moment.  Playing for the other team, Pete Jensen hammered a pitch deep to the outfield and imprudently tried to stretch a solid single into a doubtful double.  Covering second base, I watched Pete chugging in my direction and then sliding to beat the tag.  One of his legs snagged, twisted, and then buckled.  Almost instantly, Pete began writhing and screaming in agony.  Looking down, I saw that his kneecap had oddly migrated to the far side of his injured leg.  The pain must have been terrible.

Then it hit me like a lightning bolt.  Bending down close to his shrieking face, I yelled, “Pete… Pete… you won’t be drafted… you’re physically unfit … you’re saved!”  Pete’s transformation astonished me.  For the briefest moment, he stopped screaming and thrashing as if his pain had vanished, looked up at me and calmly said, “You’re right… I won’t be drafted.”  Then he flopped back down… howling and twisting in pain until carted away.

Pete and I lost touch after graduation, but occasionally I’ve wondered what became of him. He surely received a well-deserved medical deferment.  I just hope his leg healed completely, something I hope to learn at our 50th Reunion… whenever that may be.

Momentum

I tipped the jar to 45
and waited for the force,
scrutinizing its slow slumber
in contrast to my readiness.

The plans were made.
Five years in total.
The recipe a combination
of tradition and creation.

Grudgingly a mass built,
began its descent,
slow moving though,
despite efforts with the tilt.

And now to 60,
with viscosity overcome,
friction no longer an issue,
at last momentum.

Impediments seemed few,
the flow gained credence,
and as the volume increased
enthusiasm grew.

The mass poised on the lip,
almost over the edge,
its chance for all to mix
now thwarted and nixed.

Postponement jolted emotions
back upright and quiescent.
A sobering dimension
to the spirits unleashed.

Flow now dismantled.
Reconvening another year out.
What will happen to the mix
and how to find the perfect fix?

We are challenged with the issue,
but without deep despair
for our reservoir of nectar
stands waiting in reserve.

Resting 50 years full.
Many stories to be shared,
many laughs to be heard,
will await the proper tilt.

I know the angle to the jar
is 71 when we get there,
where flow begins to cascade
and our momentum again remade.

— Rob Farnham, February 12, 2021

Musings on being a member of the Williams College Marching Walking Scrambling Band

Dave Pomeroy  reflects on his experiences in Williams’ Marching Band:

I’m sure I’m missing an adjective in the title of our motley crew but close enough. I was prompted to write after reading John Ackroff’s slice-of-life remembrance of Fran Cardillo. Mr. Cardillo – I was too intimidated by any professor, whatever his/her formal title, to use first names – was one of those larger-than-life people that have shown up in my life from time to time. Always a big smile, ready laugh and the same pained look as he attempted to round us up to amble/march/walk down to the game in some semblance of order. Fruitless task.

Scrambling in the mud – I recall one game when the field was basically 2 inches of mud on which our saddle shoes* had no traction. We made it through the toughest maneuver in our repertoire – the pass-through, when the lead person in each line turned right and right again to walk/march between the two lines coming at him then turned again to follow the end of his own line. And if you have the slightest idea of what that looked like from my description you are hereby named an honorary member of the Band. As we then headed down the middle of the field Craig Anderson, our high-stepping Drum Major Extraordinaire, pranced out ahead of us, blew his whistle and yelled “SCRAMBLE!”. The lines dissolved into mayhem as we ran/skipped/dashed around … anywhere and everywhere all at once. Bill Bruggeman, cymbals clashing, chased the balloon tied to the upper bar of the glockenspiel which flew lower and lower the faster the glockenspielist ran…Bill, did you ever catch the balloon? The slick muddy goo challenged each person’s balance and footwork but most of us made it to the visitor’s side where we formed the first letter of their team’s name. Most of us. We were missing the tuba. Looking around we spotted said tuba planted firmly face down in the mud – the dark oval framed by flared brass mouth of a tuba is surely the face – with Mark Ruchman’s face also smushed into the brown goo. After pulling Mark up from the Nutella-ish stuff it was soon evident he hadn’t the slightest idea why he was covered with mud and carrying a tuba, on a football field nonetheless. When he slipped and pitched forward the metal ring of tuba tubing behind his head had smacked him in the head when he hit the ground and knocked him out.

By the end of each home game empty bottles of Boone’s Farm Apple Wine littered the grass under the bleachers at the 50-yard line (one of the perks of belonging to the Band was seats at the 50-yard line at every game except the Ephs v Jeffs end-of-season bash). The bright green bottles of Boone’s Farm fit perfectly in the inside pocket of a blue blazer …. As did my piccolo. One of the tallest guys in the band and I played the smallest instrument. And no Bill, I haven’t yet figured (fingered?) out the Star-spangled Banner solo part …

Detour through the barber shop part-way down Spring Street…yes the entire band traipsed through the shop, entering front door and exiting out the back. An addition to the route added by Craig A no doubt.

Time I spent in Williams College Marching/Walking/Scrambling Band was one of the most fun activities I had the entire four years of my stay in the Purple Valley. One of the others was the bicycle race around the ice course in the Frosh Quad. But that’s another story…

*saddle shoes were the base of our uniforms – blue blazer, white shirt, Williams tie, grey flannel slacks, white/black saddle shoes…and personal choice of hat. Anything one could affix to the top of one’s head fit the definition of “hat”. Anything attached to one’s head fit the definition of “hat”. A toilet (plastic). The ungainly model of an organic chem molecule of something fashioned from the grey and black sticks of plastic used to make more orderly ones in O-chem. Orange cone no doubt borrowed from a construction site. Berets, fedoras, and real hats.

9/11 — The Road to Recovery

Tom Willoughby’s article was published in the London maritime law periodical “The Advocate.”

The first that Hill Rivkins & Hayden knew of the events of Tuesday September 11, 2001, was the debris flying across its offices on the ninth and 10th floors of 90 West Street.  This was to be followed by bodies being hurled, from the ill-fated airliner and One World Trade Center, over its building onto the Marriott World Financial Hotel nearby.

At 0848 that morning, most of Hill Rivkins’ staff had already arrived at work.  A quick call to the building management confirmed the worst, and personnel were mustered to the tenth floor to be evacuated down the south firewell.  The building staff at 90 West performed their duties quickly and flawlessly, even refusing an offer by member of hill Rivkins’ staff to help assist in the evacuation of the building and the rescue of two individuals trapped in the elevator, who, sadly, were later killed.

Hill Rivkins’ evacuated its staff moments after the second air strike, which was clearly visible from its offices, the outline of the plane itself being silhouetted briefly on the south facade of the tower.  The 90 West building staff continued their extraordinary efforts even after the collapse of both towers, the second of which fell onto 90 West, gouging out a line of offices from the eleventh to the eighth floor and filling the lobby with fire.  So fierce was the inferno, the remaining members of staff were forced to flee through a fourth floor window via scaffolding that was, thankfully, still in place.

So close was 90 West to the epicentre of the tragedy, to look at the top of Two World Trade Centre you had to open the window and physically lean out.  The structural survival of 90 West, despite the fire, was the subject of a number of lengthy articles in The New York Times.  One article compared 90 West  favourably with Seven World Trade Centre which, despite being located further away from Ground Zero, was totally destroyed and eventually collapsed.  90 West was also compared to its modern neighbour, The Deutsch Bank, which, despite being spared fire, had an enormous crater in its north face.

Once evacuated, Hill Rivkins’ staff were kindly given a port of refuge at Healy & Baillie at 29 Broadway, where the collapsed towers were clearly visible on what was otherwise a clear sunny day.  The air-conditioning vents at Healy’s were secured, and window frames stuffed, to keep out as much of the smoke an concrete dust as possible.

Of course, the immediate concern of both firms was the safety of their staff.  Many had to walk several miles to get transportation home, groping through the near-midnight conditions on lower Broadway with wet hadnkerchiefs covering their faces.

In the days that followed, Hill Rivkins was able to get a partner, who was present in the office on the day of the tragedy, down to the site to survey the damage.  His current US Armed Forces identification card enabled him to pass south from Canal Street through the numerous checkpoints manned by NYC Police and National Guardsman.  Using mobile phones, he was immediately able to send reports back to Hill Rivkins.  Over the following months, he became known as ‘our man in Havana’.

The police officers were particularly happy to have someone around who knew the neighbourhood because, before maps became available, he was able to direct the guard units to where they needed to go.  City building inspectors also consulted him about the structures in the area as the diagrams they were given were occasionally wrong or out-of-date.

An inspection of Hill Rivkin & Hayden’s offices confirmed the firm’s worst fears.  Following a 36-hour fire, seventy per cent of the building’s structure had been incinerated, including virtually everything accumulated by the firm over its seventy-year history.  Fire marshals estimate that temperatures in the building approached 2000º F.

Locksmiths brought in from Pennsylvania were able to drill the firm’s vault open over a five-hour period and retrieve the contents, all apparently intact, including computer backup.  Unfortunately, subsequent forensic engineering could not reconstruct the computer tapes.

However, despite almost total destruction, numerous visits by the firm’s personnel unearthed, from under the ashes, all the firm’s file ledgers containing vital information for every file in the company’s possession, including those received as late as September 10.  Other than these items, a charred piece of marble from the firm’s reception desk was retrieved by ‘our man’ as a souvenir, along with his antique brass smoking stand, now melted down to its base.  In fact, ‘our man’, along with many others, became a familiar figure in and around Ground Zero.  Wearing a hard hat, boiler suit, boots, gloves, and facemask, he blended in so well with the firemen and construction men that a passing FDNY chaplain stopped and thanked him for being there.

However, amongst the devastation, there was also humour.  One example was a box of donated tee-shirts left on West Street.  Firemen would go up to the box, pull out a desperately needed clean replacement shirt only to throw it back in the box again.  It was only on closer inspection of the tee-shirts that this mysterious reaction was explained — the logo read “GORE / LIEBERMANN IN 2000”.

The file ledgers enabled the firm to resume operation almost seamlessly within two days of the casualty, along with the help and generosity of Kirlin Campbell and Keating, who provided a temporary home to the Hill Rivkins core group over the next five months.  Kirlin’s kindness, and that of Hill Rivkins’ clients and attorneys who provided duplicate files, enabled the firm to resurrect itself in a remarkably short time.  The material assistance of unknown companies and individuals who donated computer equipment and other items also contributed to the firm’s rapid redeployment.

Within five days of the attack, Hill Rivkins had divided its attorneys into teams to begin searching for new permanent offices and to buy the necessary telephone, computer systems and on-line services.  At no time did the firm consider relocating anywhere other than downtown Manhattan.  Over twenty possible sites were looked at and a plethora of new suppliers interviewed and selected in a short space of time.  In fact, within three months of the tragedy, Hill Rivkins & Hayden had entered into a lease and contracted all the services it needed to be fully back up and running.  With over 20,000 telephone systems lost in the attacks, the only real delay was the telephone company being able to provide new lines.

Hill Rivkins is now permanently relocated on the fifteenth and sixth floors of 45 Broadway.  It has been joined by several of Kirlin’s attorneys following the firm’s dissolution on December 31, 2001.  The most important observation that came out of the events of September 11 is that the firm did not merely survive that day, but emerged as a strengthened force in the field, due primarily to the character and professionalism of its people in simply solving the problem.

Recollections: The Strike!

Editor’s Note:  In March, 2020, we found ourselves dealing with a pandemic that abruptly shut down institutions and businesses, public and private,  reminding some ’71 classmates of another shutdown 50 years ago – the Strike!  A thread of recollections starts below. Feel free to make comments at the end, or to mail pictures to [email protected].  In May of 2021, ’70 – ’73 had a multi-class Zoom on the strike; you can watch the video here.

Jack Sands went to Washington along with Bruce Irvine and John Untereker; the Richmond Times-Dispatch told their story.

Jack adds:  A postscript to my trip to Washington with John and Bruce- The two of them went up to Washington as I first went to Charlottesville to visit some friends at UVa.-  The next morning wandering around the famous lawn in front of Jefferson’s rotunda I came across groups of students meeting in small groups to discuss whether UVA should also shut down . The group I was witnessing were demanding the college to shut down until ” women are admitted “. I casually remarked that those of us who voted to strike at Williams were concerned  about the war in Vietnam, not whether the school should be fully coed. Apparently one of the leaders on campus heard me and asked if I would return that afternoon and mention that to some others. “Sure” I said- So I returned to the rotunda after lunch and walked out to see a sea of humanity in front of me on the entire lawn. Undergraduates, law school students, med students. etc. I remember a long haired dude with a big red flag hanging off of one of the columns. The leader turns to me and then with his bull horn announces to the crowd ” We have with us one of the leaders of the strike movement against the war in Vietnam who has come down from the north to tell us why we should be closing down the school.” Well I quickly gave my spiel about hearing the debate about coeducation earlier and how ridiculous that was. I quickly got off the stage. That night the students took to the the streets  with signs :’honk for peace”. The national guard was called out to clear the streets. The next day one of my pre law buddies at the frat house I was staying out told me I better get to Washington ASAP- Apparently my picture was in the college newspaper and I could be arrested for “crossing state lines with intent to start a riot”. I got to Washington as fast as I could. Can’t remember if I saw John and Bruce there, but I do remember being bored as Jane Fonda spoke. Everyone was having a great time, swimming in the reflector pool, some in the nude. With no violence to be concerned about I left town.

Dave Olson replies:

The 50 year cycle is an interesting basis for reflection.  The article mentions the trip to Washington to be Marshalls.  Many of us went on that trip and had different experiences.
 
I recall staying at a church within walking distance of the Washington Monument and the large lawn.  We traveled down on a bus with students from not only Williams but other colleges from the area.  We arrived the night before the march.
 
The night before the event, there was a “briefing” from an individual who had just mustered out from the army.  His last role while still in service had been to watch and record information from the ever more common anti-war events with his camera.  He said that some of the people, whom we would see the next day taking pictures of the crowd, were not just other students.  Instead, these were the folks performing his former task — recording what was happening in photos.  They were then loaded into a data base for potential future use.
 
We were trained to sit back to back or facing the crowd.  We were to sit in the front right and be the buffer in case there was a disturbance and a rush of the stage.  We were to “cover” and block the exit path for the speakers and the other organizers.  Thankfully our role as cannon fodder was never needed.
 
We walked back to the church, but the streets were very crowded.  At times, there was a discussion in the crowd of “going to walk past the White House.”  We knew that there were three rows of buses  staggered like bricks in front of the WH.  As I recall, Nixon was there at the time and a strong response was surely expected (and some were looking forward to the confrontation).  Later we heard that there had been discussions about using tear gas, etc.  
 
I declined the offer to participate and made it back to the church.  After a dinner of beer, chips, pretzels, and dip (there was never any salsa back then), we went to the Lawn to hang out.
 
Around 11:00 pm, we were with a small group sitting in a circle with a lantern between us telling tall tales.  We started hearing some noise like engines.  A little time later, we started to see flickering lights in the darkness.  On the horizon, we then started to see pairs and then a growing line of lights, and the sound of the engines became much more distinct.  A bunch of police motorcycles were coming across the lawn.  There appeared to be a long line of them, and that line was getting closer.
 
I quickly did the prudence/valor assessment, and decided to leave.  Now I was trying to run in the black motorcycle boots.  I became a swimmer because I was not really too graceful running on land.  Had to wind my way through unfamiliar streets to return to the church.  WE spent the night on the roof watching the stars and chatting about the day’s events.
 
Quite a time to remember.
 
From George Ebright:
 
Thanks Jack for your article about the Strike.  Thank God we have good memories of our wonderful Williams years.  

I remember going to Washington, too, for the protests against the bombing in Cambodia.  I jammed into a station wagon with Mark Udall and eight other friends.  We stayed at Rep. Mo Udall’s house in McLean, VA.  I had incredible talks with Mo because of my friendship with Mark and our Williams connection.  I also remember the buses that Nixon used to barricade the White House.  There was a concert with Judy Collins next to the Washington Monument until Abbie Hoffman took over the stage.  I jumped in the Lincoln Memorial’s reflecting pond with all the hippies who were skinny dipping there until the Park police chased them out.  Yes, their motorcycles created a paradoxical environment.  Not as noble as your recollections, Dave.

I think the government functioned better with Hank Paulson. a Williams alum, as Secretary of Treasury.  Oh, stop name dropping, George.
 
Steve Brown calls up three recollections:
 
We all remember the strike in the spring of 1970. Nothing had ever happened like it before or since until this year. I have three distinct memories.

  The first was the power of Chapin Hall.  Students were sitting in the aisles, the balcony was jammed, and the student speakers were electric. We were not there to learn but to make our voices heard in a matter that directly affected each of us (depending upon the luck of the lottery) and our friends and classmates. I have attended a lot of sporting, entertainment and political events — but none of them can match that day in Chapin.  I can still hear the calls of “Strike, Strike, Strike” every time I return to Chapin Hall.

   Second, Mike Foley, Jack Curtin ’70 and I drove down to Washington DC on the night before the March because we wanted to make our voices heard again.  We spent the night with a hometown friend of mine at George Washington Univ. and were unsettled by rumors that troops who had just returned from Vietnam were spending the night in the basements of nearby government buildings in case they were “needed” the next day. We attended the gathering the next day with tens of thousands other students there to make their voices heard. There were many more people and  louder voices but, for me, it lacked the personal impact of Chapin.  After the protest finished, we  drove straight through the night to return to Williamstown.

  The third and completely unexpected (but most long-lasting) memory that I have of the strike was of the time that I got to know Sue much better. Our strong friendship, thanks to an introduction by John Untereker and being in 3 of the same classes,  had started to develop into something more in very late April before the Strike.   Freed of classes, homework, and sports,  that developing relationship bloomed throughout the last 3 weeks of May, 1970 and continues until this day.

And speaking of John Untereker, let us hear from him about the Strike:

The student strike in Spring 1970 was a seminal moment for me. As crazy, dynamic and violent as the ‘60s had been, my recollections were mostly happy ones of high school, friends, college, music, sports, theatre, etc. The college closure definitely amplified my consciousness and seriousness regarding the issues.

I turned strongly against the war sometime around late ‘68 or early ‘69 upon learning that our country had abrogated its obligations under the Geneva Accords of 1954. The confrontation with the Ohio National Guard at Kent State was a shocking moment and I remember the student meeting/vote in Chapin Hall vividly. Honestly, I don’t remember how enthusiastic I was about the strike itself.

With some crucial inspiration from my good friends Jack Sands and Bruce Irvine, I decided to do something meaningful with the time. We ventured to the DC metro area and gave talks to several independent schools in Virginia. Our message was that non-radical individuals could and should justifiably question our government’s policy. We also had the opportunity to stay with Representative McCloskey (R, CA) and attend Congressional briefings. I was proud at the time that I was trying to do something constructive about a major political issue. Then there was the march on DC that I mostly remember as a massive lawn party. Thankfully we survived. Later, I learned that President Nixon visited some students at the Lincoln Memorial. I was appalled that he chose to only talk about college football with them. In a strange way, I pitied him for being so tone deaf/insensitive.      

I believe our nation has paid a high price for never quite getting this whole period behind us. Later, I read Schlesinger’s Best and Brightest. The book confirmed that our government’s policy and actions were even worse than I thought. I felt proud that so many in our youth recognized that and tried to do something about it.

As a lifelong procrastinator, I immediately recognized the opportunity that the strike presented. No school work was done until early September ’70. I completed an Am. Civ. paper and Architecture project just under the wire. Nightmares ensued well into my 40s triggered by my subconscious thought that I did not finish them and never graduated. Maybe this recap will trigger them again. God willing, I will let you know in June, 2021.

 

Rob Jones recalls

The Strike of 1970 was an historic event in which many of us played some role. I remember sitting in Chapin Hall listening to various faculty members saying they favored the strike, and wished  students to participate in it, but in no case happy with the idea of individuals “going off and painting their boat,” and using it as an excuse to take time off.  

I might have been one of those who sat by the sidelines, as I was in the midst of changing my major, and refiguring life after a Winter Study Project that preceding January. After traveling to Great Britain to study and write about  the National health Service in England for my project, I developed an insatiable desire to travel. 

After thinking more about the comments that Clay Hunt and others made that day at Chapin, however, I called a close friend, Ross,  who was going through something similar at Wesleyan, and he and I took off for DC to register our concern for the Administration’s new incursion into Cambodia and the escalation of the war in Indochina. 

We had connections to Charles Percy,  Illinois Senator, and made plans to meet with him. We spent 30 minutes in his office speaking with an aide, registering our concerns, and 2 minutes with the Senator, mainly getting head shakes and nods. 

In addition, my sister at Hood College in Frederick Maryland wanted to know more about the war, and invited me and my friend to speak to some interested Hood coeds. Ross and I quickly became “experts” on the war in Vietnam, and, after rallying around 30 of my sisters’ friends at Hood, also became inadvertent organizers.  We came back to Hood to speak once again, and were banned at its entrance gates  by campus police. They called us communists, and told never to show up again.

Nevertheless a bus of coeds was assembled and we all participated in the DC demonstrations in some way. I do not remember coming in contact with capital or city police, but I do remember the smell of tear gas.

After two weeks in DC, Ross and I came back to Middletown.  We watched the newly released documentary on Woodstock. I will never forget a person in the audience, right behind us, getting up in the middle of the show, running down the aisle, and running right through the movie screen.  Clearly wacko  from LSD. Luckily there was no brick wall right behind the screen, but it did end the show pretty quickly

That summer I returned to Europe, with a book bag full of course work which needed attention.  Fittingly,  that bag was stolen in Assisi, Italy, but eventually found its way back to me, although not in time to be of help in completing my missing Junior year semester. 

That summer was notable for a number of reasons, chief of which was meeting my future wife, Mica, and second, traveling to Prague July 4th. I was never more happy to be an American than the moment we passed into Austria from Czechoslovakia.

I finished the year as an exchange student at Vassar, missing my Perry House Photo, meeting some interesting people, becoming buds with Corky Corkran who also was an exchange student there , and taking some amazing courses on European History.   

All in all, it was a  very formative year. 

Jack Nicklaus Didn’t Sleep Here

Paul Lieberman recounts some of the events surrounding Jack Nicklaus’ visit to the Taconic for the 1956 Junior Amateur tournament.

 

Here’s the back story, as Paul related it during our Fall 2019 Mini-Reunion: