Trinity-Pawling Fall 2019 Magazine by Trinity-Pawling School

m a g a z i n e | fa l l 2 0 1 9

BREAKING BREAD A TIMELESS TRADITION OF TOGETHERNESS

ERIK OLSTEIN ’86 TAKES THE HELM

FARMING FROM THE HEART SKIP BUCKBEE ’92 AND GARI STROH ’90

MILES H. HUBBARD, JR. ’57 IN MEMORIAM

FOOD FOR THOUGHT

Headmaster’s Message

The Importance of Agility Six weeks after receiving my master’s degree, I arrived at Trinity-Pawling for my first year of teaching in July of 1988. As I had never taught before, I was a bit anxious about how to best prepare for my newly-chosen profession. In our new apartment in the Barracks, Jennifer and I settled in and began to prepare for our professional lives. For me, this preparation resulted in a copiously organized, fairly detailed collection of daily lesson plans that would cover the entire first term of my four sections of U.S. History. In the opening history department meeting that September, I proudly shared my detailed lesson plans with John Taylor, my department chair. He leafed through the thickly assembled three-ring notebook, closed the book, wryly smiled, and remarked, “Good luck with this.” By the end of my second day of teaching, I realized that all of my summer’s plans had left me with a rigid program that did not take into account the need for maneuverability. With my first week of teaching not halfway complete, I shelved my summer’s work of planning. Good luck with this, indeed. Thorough planning is essential for effective teaching; an unprepared teacher is an ineffective teacher. Yet, a teacher that becomes too tied to lesson plans will miss the inevitable opportunities for spontaneity and adaptability. A teacher requires agility to seize those moments when the classroom environment presents opportunities for deeper learning and memorable teaching. Teachers must be both organized and nimble if they are to learn and grow in their craft. Not coincidentally, the same is true for students. The faculty at Trinity-Pawling are agile educators. During the past three years, they have embraced and led curricular changes that have created the synthesis of innovation and tradition, agility and organization. For

example, the Practicum for Civic Leadership, a series of new graduation requirements, provides students with the opportunities to dig deeper into areas of personal interest in ways that allow them to hone their critical thinking, enhance their communication skills, and create original content. Students utilize these skills throughout their lives, as demonstrated in the successful careers of alumni highlighted in this magazine. Moreover, the restructured Center for Learning Achievement provides dynamic ways for students to discover how they learn best so that they can learn more deeply. Adapting the educational program so that it prepares our students for an ever-changing world demands ingenuity and adaptability from those who will deliver it — the faculty. Yet, such professional growth does not will itself into being. There must be time devoted to collaborative professional development as well as creating time for students to broaden the ways that they learn. Importantly, two years ago a faculty committee began looking at the ways that the School uses its most precious commodity, time. From this work, a new schedule was created that began last year. It has reimagined how Saturday mornings are spent. Without losing any classroom teaching time, we now use most Saturday mornings for alternative educational programming, allowing for more project-based and experiential learning, as well as time for faculty professional development. I am proud of this agility, as it has made us nimble where we need to be, all for the benefit of the boys whom we teach. Onward, indeed!

Follow Headmaster Bill Taylor’s blog: www.trinitypawling.org/headmastersblog

table of Contents fall 2019

Features DEPARTMENTS

2 THE SCROLL Prefects for the 2019-2020 school year ... Remembering Miles H. Hubbard, Jr. ’57 ... South Africa and Botswana travel group

4 A VIEW FROM THE QUAD Pressing gold with Armando Taddei ’80 … Pitmaster Champion Eric Keating ’99 … Restaurateurs Newton Clark ’88 and Adam Bordonaro ’91

22 Breaking Bread A TIMELESS TRADITION OF TOGETHERNESS

Faculty Minute with Bill Casson The Big Picture: GRAB A SLICE!

30 PRIDE ATHLETICS Looking Back Pride Spotlight: Where Are They Now?

34 CONNECTIONS Meet Board President Erik Olstein ’86 … Ed Armstrong ’52 makes school history … Fred Modell ’58 is courageously changing the landscape of immunology worldwide

26 Farming From the Heart SKIP BUCKBEE ’92 AND GARI STROH ’90

6 Hernando Caicedo ’64, P’01 – The Sweet Smell of Success 15 David Beckwith ’97 – Finding a Niche in Fine Wine 16 Robert Murray ’07 – Coffee as Agent of Change ON THE COVER: Gari Stroh ’90 beside his John Deere grain combine

Upcoming Events Class Notes

54 END NOTE Jennifer Taylor

the scroll T W I T T E R : F A C E B O O K : I N S TA G R A M

POPULAR POST

The South Africa and Botswana travel group heads home this week after an incredible experience with

Good Hope Volunteers Community Service and Wilderness Program! For ten days, the boys assisted in local schools spending time with the children, building vegetable gardens and insect hotels, planting trees, collecting litter, and so much more — all while experiencing the wildlife and beauty of South Africa and Botswana! Enjoy these few photo highlights of the trip and stay tuned for more! #engagingtheworld

“What a wonderful experience you’ve had and a blessing to those who received your hard work!” — BETH WILSON

“Ben had a great time! More stories and photos to come. Thank you for this life changing experience!” — LAURIE SULLIVAN SLEEPER

REMEMBERING MILES H. HUBBARD, JR. ’57

“Coach, you’ll be missed and forever loved. Thanks for being selfless and impactful. You taught me how to win, lose excuses, and get it done. May God be present and apparent during this celebration of life. You changed my life and for that, I’m forever grateful. May your caring and loving heart forever be embedded throughout the T-P family. Love you, Hubs.” — CHARLES SPENCER

“LEGENDARY MAN. T-P would not be the School it is today without Miles. The great stories surrounding Mr. Hubbard will still fill the School hallways 300 years from now. Rest in peace, Miles.” — BRADFORD HARDY

“You will be missed Coach Hubbard! We loved you Miles and you are forever a part of the School's history, legacy, and most importantly our hearts & memories!” — BOB VANECEK

“As my teacher, Mr. Hubbard instilled in me a life-long love of history, government, and politics. Always looked forward to seeing him when I returned to campus. RIP Miles Hubbard! Rest comfortably in God’s warm and loving embrace.”

“When they made Miles Hubbard they broke the mold. A true gentleman whose loyalty and commitment to T-P was legendary, he will be sorely missed.” — PATRICK COOKE

“He was T-P. He lived and breathed it!” — ROBERT M BROWNLEE JR

“He was a mentor and coach for many. But a friend to everyone.” — JOEL FRANKLIN

“Thank you for your dedication to the community of Trinity-Pawling. Thank you for all you’ve done. Rest In Peace Mr. Hubbard.” — GABRIEL CROMP

“One of the greatest I've ever known. Rest well, Hubbs.”

“A true gentleman and much more. My deepest condolences and sympathy to the Hubbard family. His wisdom, guidance and friendship will sorely be missed by everyone who came to the school. God bless you Mr. Hubbard.” — PETER C. ZANELLI

“Miles was always there for you. He was a great teacher, coach, Athletic Director, and friend. He was also the best T-P Alum and Ambassador you could ever ask for. He was one of those people most everyone looked for on Alumni Day. Our thoughts and prayers go out to Janet, Jeff, Sharon, and the entire family.” — MICHAEL WALLER

“We’ll miss you greatly Hubbs & never forget the lessons we learned from you! Rest In Peace.” — C BROCK BAUKNIGHT JR

“An icon at T-P. His presence will be missed. Prayers and condolences to the Hubbard Family, the TrinityPawling community, and all of us who had the pleasure of knowing this great man.” — BRYAN TOLLEY

— MIKE SCHELL

— WILL STEPHENS Write to us: Trinity-Pawling Magazine, 700 Route 22, Pawling, NY 12564 For class notes and alumni matters, email alumni@trinitypawling.org

Email: communications@trinitypawling.org

We will consider all correspondence for publication unless you stipulate otherwise. FALL 2019

A VIEW FROM THE QUAD SCULLY CHALLENGE TRIUMPH Philanthropic Leaders Inspire the Community and Strengthen Trinity-Pawling BY MARIA BUTEUX READE

In May 2015, at a retirement dinner honoring Arch and Gay Smith’s 40 years of service, Marlynn and Bill Scully ’57 announced a historic challenge: they would commit a gift of $10 million, provided the Trinity-Pawling community raised a matching amount. In addition to using the funds to build what would become the Smith Field House, dedicated in October 2017, the Scullys also wanted to inspire alumni, parents, and friends to commit to new levels of philanthropic leadership. “The idea was to use our gift as leverage to bolster the endowment while simultaneously fulfilling one of the School’s greatest physical plant needs, a new field house,” Scully explains. By focusing the challenge on raising endowment funds, the Scullys underscored the crucial role that unrestricted

endowment plays in the future fiscal health of the School. Bill and Marlynn are true partners in philanthropy, putting their gifts to thoughtful use to benefit others in deeply meaningful ways. Their unparalleled generosity has transformed the entire Trinity-Pawling community: Scully Hall (2009), faculty homes in The Arches complex (2012), the tennis courts (2013), the Smith Field House (2017), and through scholarships committed to the endowment. We are elated to announce that this historic Scully Challenge drew to a close at the end of June 2019 — creating three new endowed faculty chairs, 11 new scholarship and faculty funds, and more than $4 million for general, unrestricted endowment.

“ The Scully Challenge was a true gift to the School. In addition to the magnanimity of

the gift of the Smith Field House, the challenge to raise $10 million for the endowment made this a priority for the School. A healthy endowment is integral to any school's future. The Scully Challenge has given us tremendous momentum to continue to focus on growing the endowment in the coming years.

— HEADMASTER BILL TAYLOR

TRINIT Y-PAWLING MAGAZINE

”

“ Bill Scully wanted to think BIG, finding ways to impact and ensure the future of our School. The Scully Challenge kept our feet to the fire, and thanks to the hard work of Bill Taylor and the generosity of many, Trinity-Pawling's future is enhanced. Bill Scully would be the first to say that our work is not done. I am hopeful that many dedicated alumni, parents, and friends will continue the challenge of raising the

”

endowment, securing our financial future. — FORMER HEADMASTER ARCH SMITH

THE SCULLY CHALLENGE BY THE NUMBERS

3 “ We're very excited about

the completion of the Scully Challenge. Sufficient endowment is critical to the long-term future of leading secondary schools. Having said that, we must have friends and alums remain committed to building endowment. Hopefully the completion is merely an important stage of momentum building necessary for future endowment gains. The Challenge is completed, but the need to build endowment is an ongoing

”

necessity. Step one!

— MARLYNN AND BILL SCULLY ’57

New faculty chairs

Over

$4M

164

New scholarship & faculty funds

raised for unrestricted endowment Average gift

Donors

$60,976

Age span of donors

64-year span Decade with the most donors

1960s

Classes of 1940-2004

with 45 alumni endowment donors

MOMENTUM BUILDING Growth of the endowment (24,900% increase from 1980):

1980

$200,000

1990 $3,000,000 2000

$16,000,000

2010

$32,000,000

2019

$50,000,000

FALL 2019

A VIEW FROM THE QUAD

Hernando Caicedo ’64 THE SWEET SMELL OF SUCCESS BY MARIA BUTEUX READE

Hernando Caicedo’s passion for agriculture actually began with sugar. “My grandfather had a sugar cane plantation in Colombia, and I practically grew up at his sugar mill.” That processing facility developed into the Colombina Confectionery in 1927, and the Caicedo family business has since become the largest candy company in Colombia and one of the largest in South America. “We started with the humble lollipop and grew from there. We’ve done joint ventures with Kraft, Cadbury Schweppes, Hershey, Nabisco, and Wrigley, expanding into other candies, cookies, crackers, sauces, condiments, and a health foods line.” Caicedo has served as Colombina’s chairman of the board since 2002. His pathway to success started at Trinity-Pawling where he arrived the summer before his freshman year. “Mr. and Mrs. Tirrell took me into their home and became my extended family.” After spending four years in Pawling, Caicedo moved on to Babson College. When he turned 21, Caicedo inherited a portion of his father’s estate from the sugar company. Rather than continue his studies of business in the abstract, he returned to Colombia as a 23-year-old, to learn all aspects of the family company. “My uncles became my business professors; I sat in board meetings and absorbed their knowledge and passion. I was the youngest board member by far. I was particularly interested on the agronomy level — the planting and harvest of sugar cane — so I was paired with the company’s entomologist. He was responsible for 80,000 acres of sugar cane. I would get up at 5:00 AM and go into the fields with him to learn how cane was planted and cared for. I learned the varieties, the pests, the cultivation methods. I found that absolutely fascinating.” Fueled by his passion for agriculture and equipped with business acumen, the 25-year-old Caicedo branched out 6

TRINIT Y-PAWLING MAGAZINE

in 1970 and started a business exporting fresh cut flowers. He had read a thesis by a young American graduate student positing that Colombia boasts the ideal climate and altitude for growing carnations, roses, and chrysanthemums. Caicedo started a farm and hired an entomologist who discerned which plants would attract beneficial bugs that would eat the bad insects that could harm the flowers. “White fly is a major concern when exporting fresh cut flowers, so we figured out how to counteract that problem using beneficial pest management.” Within 25 years, his company had flower farms and greenhouses throughout the Andean Mountains. “We selected species that would thrive at that altitude and climate, and we established a farm near a town with available labor and infrastructure.” His pioneering company (and others) made Colombia the largest exporter of flowers behind Holland, employing more than 1,500 people, including a significant percentage of women. “We supplied flowers to Whole Foods, WalMart, Kroger, and Costco.” Caicedo sold that company in 1998 and ventured into new territories: cotton growing, cattle ranching, ornamental plants, and shrimp farming. He stayed on the right side of the government, but faced constant challenges posed by the drug cartels. “I’ll save those stories for another time,” he said wryly. But through it all, he was driven by his passion for using his native land for agricultural good and employing local people. “My son, Hernando III, who attended Trinity-Pawling in his freshman year, also sits on the board. Hernando lives in Miami and started a premium cigar company in 2015. He’s doing quite well and loves running his own business.” “Most family businesses don’t last beyond the third generation,” Caicedo explains. “We’re coming into our fifth generation and still growing.” Whether

at his family’s confectionery and food conglomerate, or his own enterprises, Caicedo avers that human capital is the most important investment. “And this asset is not reflected on the balance sheet. We could have the best machines and manufacturing plants, but we could never achieve sustained growth without our people.” The Colombina Foundation was established in 2006, with the goal of ensuring the welfare, education, and artistic training of employees’ children, in addition to helping finance housing. The Foundation also supports the development of green spaces for recreation throughout communities where the company has its facilities. “Our business would not function without dedicated employees, and it’s important to take care of them in return.” In looking back on his Pawling years, Caicedo says, “Trinity-Pawling helped me understand American culture. I looked forward to coming back to school each fall because I loved the School spirit, the community, and the friendships.” Caicedo returned for his 50th reunion in 2014 and forged new bonds with many of his classmates. “We all spoke of what we’ve achieved and how the School shaped us during those formative years. Their energy and stories inspired me. I feel fortunate to be reconnected with TrinityPawling for good now.”

FALL 2019

A VIEW FROM THE QUAD

ARMANDO TADDEI ’80 Pressing Gold BY MARIA BUTEUX READE

Olive oil, nature’s liquid gold, is an essential element of the world’s healthiest diets. A monounsaturated fat rich in polyphenols and phytonutrients, the pressed fruit of the olive tree has been shown to protect against heart disease, cancer, diabetes, and osteoporosis. Research aside? It simply tastes good — on practically everything. Armando Taddei knows a little something about olive oil. In 2013, Taddei’s mother, Laura Braggion, bought an olive tree farm about 90 minutes north of Rome, Italy. The property on Lake Bolsena included about 7,000 olive trees, which had been “left to their own devices,” as he recounts. “My mother had the vision to put those trees to use and to start producing our own oil. She hired a farm team to oversee the land work and production and got the family on board.” Not that it took much urging. Res Antiqva Olive Oil is 100% woman-owned and operated, and Taddei calls himself the company’s number one cheerleader. “My wife, Luisa, is the driving force in the USA. She opens all the accounts and moves the business forward. We opened the U.S. market in the middle of 2018, and my daughter Luciana, 29, owns that aspect of the company. My brother is developing the Far East and my sister lives in Italy and handles quality control.” Beyond the world of olive oil, Taddei serves as the deputy executive director in the Office of School Food for the New York City Department of Education. He manages daily logistics for the largest K-12 feeding operation in the country, responsible for about one million meals served each day at 1,800 locations by about 9,000 employees. The Taddei/Braggion family, who founded the high fashion brand Bottega Veneta until they sold it to Gucci in 2001, tapped into their innate aesthetics and designed

a handsome, faceted, dark green bottle to protect the oil from light degradation. The packaging is environmentally responsible as well. Res Antiqva translates as ‘done the old way.’ Taddei explains what distinguishes their oil. “Our olive orchard grows in a volcanic basin on the shore of Lake Bolsena. Our oil has a fruity, low acid flavor profile; it is enhanced by the minerals from the volcanic soil. During harvest, our olives never touch the ground. They’re harvested onto nets, brought to the mill, and pressed within four hours of being picked. That creates a freshness and lightness that makes our oil what it is.” Keep in mind this is not cooking oil; it’s best used as a finishing drizzle over seafood, salads, or fresh pasta — a perfect match for a slice of crusty bread. As a final light touch, the artisanal Res Antiqva oil subtly enhances the true flavors of whatever you are serving. Res Antiqva Olive Oil is available on Amazon and in select stores throughout the U.S. “We decided to focus our efforts on the American and Japanese markets and bypass Italy, where everyone makes olive oil and is certain that theirs is the best tasting and purest oil,” he quips. Taddei says he gets immense pleasure when he receives phone calls or texts from satisfied consumers. “It’s a point of family pride to have created a top-of-the-line product like this. And it’s all happening because of these three amazing and determined women in my life!”

James McGovern ’80 PRIVILEGED TO SERVE BY CYRUS ROTHWELL-FERRARIS

James McGovern ’80 is at the pinnacle of event management in one of the busiest cities in the world. With three decades of experience in the industry, McGovern currently serves as the Associate Banquet Director at The Loeb Boathouse Central Park in New York City, where he books, plans, and manages 365 large events a year. After Trinity-Pawling, McGovern returned home to the City and studied jazz guitar and improvisation, performing in Manhattan for a number of years. A career in private dining management unforeseen, McGovern says he just fell into the business. McGovern first packed caviar for Iron Gate Products, a subsidiary of the “21” Club, then managed the warehouse prior to becoming director of caviar sales. As he built knowledge and expertise entirely from the ground up, McGovern’s roles grew more crucial. “It was trial-by-fire learning about culinary arts, but I got enough of an education handling things in the warehouse that I was able to talk to chefs effectively and build a client

base,” he says. In 1990, McGovern became the Banquet Maitre d’ at Sardi’s where he was trained by Vincent Sardi himself. He then moved on to “21” Club as the Private Dining Sales Manager, which he dubs his “most serious education and training in sales and culinary.” Looking back on his academic education, McGovern remembers moving out of New York City at the age of 14. “I left Manhattan for Trinity-Pawling because my mother felt it would be healthier to have structure in an Episcopal tradition and live on a natural campus.” McGovern reflected on what this tradition meant to him. “Ethics, morals,” he says, “to become more caring individuals. The School instilled a philosophy of thinking of other people and not just yourself or material things.” While at Trinity-Pawling, McGovern got involved with a nascent arts program, calling it a “solid cultural and open-minded experience in architecture and the arts.” He remembers Mr. Reade’s art history class fondly, and joined the earliest rendition of the jazz band as a sophomore. He says he is still in touch with his roommate Armando Taddei ’80 and friends Chris Onthank ’80 and Stephen Ross ’80. In 2002, McGovern landed at the iconic Tavern on the Green where he gained experience booking and managing larger events. Since moving to The Loeb Boathouse Central Park 11 years ago, McGovern has instilled his “privilege to serve” attitude to a staff that often hosts 300 guests or more. “All the lessons I learned at Trinity-Pawling jelled and have stuck with me. My role now combines the culinary level that “21” Club exhibited with the beauty of being in the park, like the Tavern. The best elements of my past experiences have come together in one.” McGovern and his wife Deborah reside on the North Shore of Long Island where he’s an avid gardener and enjoys long walks with his dog along Hempstead Harbor. From Pawling to the park, McGovern has become an expert at taking care of others.

A VIEW FROM THE QUAD

Victor Garcia ’19 PURSUING THE ART OF FOOD BY EMMA CHRISTIANTELLI

Victor Garcia ’19 was only seven years old when he first discovered his love for cooking. “I cooked Puerto Rican food with my mother, Mexican food with my babysitter — I was immersed in Latin cuisine and I could barely see over the counter,” he shared, with a smile. Now a decade later, Garcia still finds himself fully immersed in cooking as he pursues a degree at the Culinary Institute of America in Hyde Park, New York. His experience at Trinity-Pawling, he says, gave him the confidence he needed to follow his culinary passion. “I came to Trinity-Pawling as a freshman and it was quite a struggle until my junior year,” Garcia admitted. “That year, it finally hit me — I needed to wake up. Mr. Keel became my advisor and helped me develop a

10 T R I N I T Y - P A W L I N G M A G A Z I N E

better work ethic and sense of focus. It turned my whole experience around.” With a new zest for learning and two years left at the School, Garcia set his sights on his future in the culinary industry and buckled down. It was at this time, he says, that he discovered the true value of the Effort System — something many Trinity-Pawling students don’t realize until long after graduation. “Effort is everything. You can’t slack off in the culinary industry, or any industry for that matter. They want to see discipline, perseverance, and hard work. I'm ready to give all of that and more.” Without cooking classes in his daily course load at Trinity-Pawling, Garcia managed to find other areas of culinary inspiration on campus. Ned Reade’s Advanced Art and Art History classes were at the top of his list. “Food itself is art,” Garcia shared. “Each dish is like a new painting, sculpture, or drawing. Everything I learned from Mr. Reade helped me make my decision to pursue the culinary arts.” Garcia also used his Senior Independent Project (SIP) as a way to sharpen his skills. “For my SIP, I made over 200 empanadas and served them for dinner in Scully Hall.” With his family’s handed-down-through-thegenerations recipe and some help from faculty member Josh Frost ’04, Garcia’s project was a success — and a delicious one at that. “It made me so happy,” he said, recalling the excitement he felt while watching his classmates enjoy the meal. “It doesn’t feel like work when I’m doing what I love.” Besides empanadas, Garcia’s favorite dish to prepare is pernil — a Puerto Rican classic with pulled pork, yellow rice, and beans. Of course, he couldn’t share the secrets of his recipe; however, he did share one lesson he learned in his years at Trinity-Pawling. “Investing the right amount of energy and effort really makes all the difference.” And it’s this tenacity, ambition, and sense of purpose that will continue to serve Garcia well at the Culinary Institute, and wherever else his toque takes him.

ERIC KEATING ’99 Pitmaster Extraordinaire BY KATE VENGROVE

Smokin’! Both the career of Eric Keating ’99 and the delectable comfort food his restaurants serve can be summed up using this one word. A co-owner, founder, and main “pitmaster” of the Local Smoke BBQ restaurant chain and catering outfit in New Jersey, Keating has helped to build a brand that the locals just can’t get enough of — and he’s just getting started! “Our business was actually born out of a BBQ competition,” Keating explains. “In 2009, I entered the New Jersey State BBQ Championship in North Wildwood with my friends Steve and Loren Raab. We won and decided to open up a catering company featuring our award-winning recipes.” Competing under the name Fat Angel BBQ, Local Smoke continued to grow and win competitions. Not only did they take the State Championship in 2009, 2011, 2013, and 2017, but they were invited three times to participate in the World BBQ Championship in Tennessee and won first place for their Texas-style brisket at the National BBQ Festival in Georgia (much to the chagrin of the Lone Star State’s pitmaster!) “We competed all over the country — from Nevada to Vermont to Alabama. At the same time, our base was growing through the catering business, and we saw an opportunity to put a stake in the ground. In 2011, we opened our first two restaurants in Cookstown and Neptune City,” Keating comments. Now with a total of four restaurants and a booked catering schedule, the Local Smoke team doesn’t have as much time for competition. They aren’t resting on their laurels, however. Plans are in the works for additional locations, and their much-beloved jalapeño poppers — smoked pork mixed with cream cheese and their signature barbecue sauce stuffed inside a jalapeño, which is then wrapped in bacon and slow-smoked (can you say, YUM!?) — may soon appear at your local grocer and at other restaurants. “It’s a process, but we’re working toward national distribution of our poppers. They’re definitely my favorite

item on the menu, and have received much acclaim,” Keating highlights. With a degree in hospitality and tourism from Lynn University, experience behind the desk at resorts and hotels, and countless hours logged in every role of the restaurant business, Keating brings a wealth of practical knowledge and expertise to the team as they grow and expand the Local Smoke BBQ enterprise. He also credits his time at Trinity-Pawling for the very critical skill sets he employs on a daily basis. “Trinity-Pawling is a great place to learn how to be successful. It’s where I became more organized and developed the necessary dedication and commitment that is needed to create a strong business. I’ll never forget my history class with Mr. (now Headmaster) Taylor — it was the hardest class I had, but I loved it and considered him a mentor all four years,” Keating relays. Hard work, dedication, and teamwork — throw in a couple of award-winning sauces on the side, and you have a game-changing combination in the world of ’cue. Local Smoke BBQ is indeed “smokin,” and Keating is stirring the coals of success!

FALL 2019

A VIEW FROM THE QUAD

ON THE MENU Adam Bordonaro ’01 and Newt Clark ’88 BY MARIA BUTEUX READE

Adam Bordonaro ’01

Like many in the restaurant business, Newt Clark ’88 and Adam Bordonaro ’01 entered through the back door. Literally. “I spent summers during my T-P years washing dishes at a fine dining French restaurant in Atlanta,” Newt Clark says, “and I’ve done every other job except prep cook. Trust me — you don’t want me on the grill.” Adam Bordonaro left law school during the 2008 recession and took a job as busboy and bartender at a restaurant in NYC’s meatpacking district. That immersion pointed him to the French Culinary Institute. Both men now run their own establishments, each focusing on opposite ends of the business. Clark runs front

of the house at Chiesa, a tiny Italian gem in Asheville, North Carolina; Bordonaro is co-owner and executive chef at Ardyn in Greenwich Village. The roles each has chosen tap into their innate skill sets. Clark “just wants to make sure folks are having a good time.” And Bordonaro? “Problem solving everything behind the scenes.” I spoke with Bordonaro one afternoon in late May, two months after his restaurant opened to great acclaim (a renowned reviewer for the New York Times stopped in for a meal during the first week). He was on the roof of his building fixing a hood fan when I called. “This is actually what I love about this job. Every day brings some unexpected challenge that requires me to problem solve. I’ve learned that creative thinking and duct tape can get us out of most jams, at least until the service technician arrives!” After mastering classic French technique at culinary school, Bordonaro set his sights on fine dining establishments. He worked his way up through several Charlie Palmer restaurants: Aureole, Astra, Upper Story, Crimson & Rye, and Charlie Palmer Steak. Over the course of six years, he became Palmer’s fixer — the organized chef with a knack for rebranding and building out new restaurant spaces. For a five month period in 2014, Bordonaro was responsible for opening Upper Story, Crimson & Rye, and Charlie Palmer Steak — simultaneously. “It was kind of crazy but I’m a systems guy. I wanted to grow beyond just cooking, and I discovered I’m good at operations.” Fast forward to September 2018. Bordonaro and his business partner, Ryan Lory, bought a former burger joint in the West Village and converted it into Ardyn, a 74-seat restaurant that serves French-inspired, New American bistro food. Think farm-to-table, paired with distinctive craft cocktails. “We drag our cart through the Union Square Greenmarket so we can select the highest quality products from our growers.” The dynamic menu

Newt Clark ’88

offers 24 small-plate items which change every eight weeks to highlight the seasonal produce. But there’s also spectacular 45-day dry-aged Wagyu ribeye, crispy skinned D’Artagnan duck, fresh seafood, and housemade pastas. After 11 years in the fine dining stratosphere, Bordonaro believes comfort and quality can co-exist without rigidity. “You shouldn’t have to wear a suit to go out for a fine meal.” What fuels him as he embarks on his newest adventure? “The daily challenges push me to grow and keep it fresh. We all learn together, merging different techniques and experiences. I also love the adrenaline rush as we prepare for service each night. I try to set the bar higher than we can reach, and it’s an amazing feeling when we hit it. Then, we aim even higher.” Newt Clark has an effervescent personality and a tendency to live large. His steady patter of hilarious one-liners entertains anyone within earshot. He’s managed bars, nightclubs, a conference center, and a Christian bookstore (not a typo). From 2012 to 2017, he ran Chestnut, an Asheville restaurant voted ‘Top Ten’ in western North Carolina. Then in November 2017, a friend of his — we’ll call him Jimmy, because that’s his name — convinced Clark to buy Chiesa, a tiny Italian restaurant in the historic Montford section of Asheville. “I bought the restaurant from a wonderful Italian couple who

were kind enough to show me, a Scottish dude, the ropes. Everything fell in place, and service continued without a blip.” Located in an off-the-beaten-track neighborhood peppered with bed and breakfasts, the intimate restaurant has 14 tables. “This space was built as a church in 1900, converted to a grocery store and then back into a church. Chiesa means church in Italian, and we’ve kept that theme with pews lining the walls and unlimited communion with each meal, plenty of bread and wine.” The menu features exquisite pastas made from scratch daily. House specialties include Brussels sprout hash with pancetta and garlic, eggplant parmigiana, and seafood pastas. Grassfed beef and produce come from local farms, foragers supply mushrooms and other earthly treasures, and even the alcohol is local: wines from the nearby Biltmore Estate and Tim Smith’s Climax Wood Fired Whiskey, a heritage moonshine. “We have a great crew, charismatic and knowledgeable servers, and a crazy talented chef who can amaze vegans and carnivores alike. My wife, Ann, oversees the décor and the gardens outside. My job is simply to create a welcoming atmosphere for everyone and make sure they’re having a good time. Next time you’re in Asheville, come to my church and feel the love and happiness that infuse everything we do here.” Amen to that!

A VIEW FROM THE QUAD

Tim Sullivan ’94 BRINGING THE BEST TO THE TABLE BY KATE VENGROVE

What do the cuisines at the Plaza Hotel and Bermuda’s Loren at Pink Beach restaurant have in common? The culinary expertise of Tim Sullivan ’94, as well as his commitment to sustainable, seasonal, and (when possible) local foods. In an era of changing perceptions around what it means to enjoy a nice meal out, chef Sullivan is ensuring customers have a top-notch experience in all of his venues, from the fine dining room to the picnic table outside a food truck. Currently in his seventeenth year with Great Performances, the New York City catering and hospitality giant with partners as renowned as the Plaza Hotel and the Time Warner building, Sullivan is the executive chef of all business and industry endeavors. He leads the culinary operations — everything from menu development to staffing to oversight — at 16 locations around the City. With a total staff numbering around 300, Sullivan and his team are charged with ensuring that the Great Performances food philosophy, ‘Exceptionally delicious food, thoughtfully sourced ingredients,’ is upheld. “On a daily basis, we’re serving thousands of people in and around Manhattan at colleges, cafes, workplace restaurants, and events and our goal is singular: to provide an extraordinary experience, every single time.

It’s an interesting moment right now in the food industry — people want great food that is approachable, and the younger generation is willing to trade tablecloth fine dining for delicious food in casual environments. Regardless, consumers care more today about what they’re eating and where it came from than ever before,” Sullivan comments. Curious to see how this cultural shift resonated internationally and not one to pass up a great opportunity, Sullivan took on a side hustle two years ago. In his “spare” time, he serves as Executive Chef and Director of Culinary Operations for the Loren at Pink Beach, a boutique luxury hotel in Bermuda. When asked how he juggles it all, Sullivan explains, “It’s amazing how each role really informs and enriches the other. I watch and listen carefully in both jobs, and bring the best to the table (literally!) at each location.” With a recent groundbreaking for their second hotel at Lady Bird Lake in Austin, TX and plans for a third resort, the Loren is on the fast-track to becoming a small chain. “We’re focused on secondary markets with great views, bringing the boutique experience to new locations. It’s exciting to be a part of this very strategic expansion,” Sullivan says. Of course, with added locations comes added work! “It’s a constant balancing act. I owe so much of who I am and what I’ve accomplished to my time at TrinityPawling,” Sullivan reflects. “T-P ignited a fire in me and truly taught me the value of self-motivation. The structured days were key, but it was the freedom within those boundaries that allowed me to figure out who I was and what I needed to do to reach my goals.” An important trait acquired early on, Sullivan's “fire” is certainly taking him to wonderful places in his career!

“ T-P ignited a fire in me and truly

”

taught me the value of self-motivation. 14 T R I N I T Y - P A W L I N G M A G A Z I N E

David Beckwith ’97 FINDING A NICHE IN FINE WINE BY MARIA BUTEUX READE

For David Beckwith, fine wines are like old friends. Treat them respectfully and you’ll enjoy a rewarding relationship. Beckwith serves as a fine and rare wine adviser with Grand Cru Wine Consulting, a company he established in 2007. He works with domestic and international dealers and auction houses to source the highest quality vintages for his clients. “We aren’t licensed to sell wine — my job is to do investigative research into the provenance of older vintages from the 1950s through the 80s. My clients trust me to find the best wines, and my goal is to ensure that the bottle has been handled properly and stored under optimum conditions.” Beckwith credits his oenophilism to his father who always stocked excellent wines at home. Beckwith’s college junior year abroad in Florence, Italy also proved formative. He recalls taking a wine class and listening as the instructor explained the subtle differences among the red and white varietals. “Suddenly it all clicked. I started paying closer attention to wine while in Italy. My dad came over to visit at the end of the semester and we drove from Florence to Paris, stopping at restaurants and small villages to try interesting wines and explore different regions.” When he returned to Lafayette College in 2000 for his senior year, Beckwith would invite friends to his apartment, cook meals, and open several bottles of wine to sample. “I started geeking out, taking notes, reading wine magazines, basically educating myself.”

That led to four years working at Zachys in Scarsdale, the largest wine store in the U.S., offering both rare and quotidian wines. He spent a summer in the retail end and then shifted to the auction department. “That environment exposed me to the world of vintage wine. The deeper I dove, the more I learned how to distinguish truly great wines.” Driven by instinct and passion, Beckwith worked as a sommelier at Babbo in Manhattan where he learned the nuance of elegant service of fine wine. “The wine industry is constantly changing, and wines themselves evolve. The second you think you know it all, you’re sunk.” In his role as CEO of Grand Cru Wine Consulting, Beckwith maintains a client base of about two dozen individuals to guarantee intimate service. “I know these people on a personal level, and I understand their tastes and preferences. I manage their collections and provide guidance on what wines to buy and which to open for their private events. I offer wine concierge service to ensure the wine is served in a professional manner that befits the vintage.” Best parts of his job? “I spend my days immersed in what I love, working with beautiful wines. I also enjoy developing partnerships with my clients, based on mutual trust.” And the challenges? “The wine market has become so competitive, and rare vintage wines in pristine condition are harder to find. Plus, wine that used to cost $1,000 a bottle now can run upwards of $5,000. I advise my clients to focus on quality over quantity.” Advice to people interested in expanding their wine knowledge? “Taste as many wines as you can within your budget. Take classes, do some reading, surround yourself with people who are passionate about wine. Form a tasting group and bounce ideas off one another.” But, above all? Remember that wine is meant to be relished. Responsibly, of course. F A L L 2 0 1 9 15

A VIEW FROM THE QUAD

COFFEE AS AGENT OF CHANGE Robert Patrick Murray ’07 BY MARIA BUTEUX READE

“Sweetly tart, wine-toned fruit dominates the aroma, with hints of pungent cedar and crisp cocoa. Gently bright acidity; plush mouthfeel.” This may sound like a wine review, but these words actually describe a medium roast specialty coffee grown at Finca Majahual. Patrick Murray’s family has owned this coffee operation in the Los Naranjos region of El Salvador since 1936. Murray is now the company’s general manager, the fourth generation to steward this lush mountain farm. El Salvador is roughly the size of Massachusetts, and Finca Majahual is one of the country’s specialty coffee operations. 200 acres are planted with coffee and 40 acres protect a raincloud forest. The farm is Rainforest Alliance Certified which ensures their commitment to environmentally sustainable practices. “We do everything we can to preserve the natural conditions of the land and protect our collaborators,” Murray notes. The farm employs 65 people year-round, some of whom live on site; up to 300 workers arrive for the harvest which runs from late November to mid March. Murray grows Bourbon — the crown jewel variety of El Salvador — Pacamara and Pacas. He recently added Ethiopian Geisha and Kenya, two heirloom luxury varietals. Finca Majahual produces on average 250,000 pounds of coffee beans a year and exports to carefully selected roasters in the U.S., Japan, Germany, Canada, and Australia. At this point, Intelligentsia Coffee is Murray’s exclusive partner in the United States. “Specialty coffee shops want traceability: who, what, and how the beans were grown,” he explains. “Fair Trade, single origin, Rainforest Alliance Certified — commitment to these terms benefits everyone, from growers to roasters to consumers.” 16 T R I N I T Y - P A W L I N G M A G A Z I N E

Despite his family’s history with coffee, Murray took a circuitous path to the business. After graduating from Stonehill College in 2012, Murray returned home and did an internship focused on rebranding one of their local coffees. “I realized that specialty coffee had great potential and started to dream about introducing our product to consumers abroad.” He began to take coffee more seriously, participating in cuppings, or taste tests, to better understand flavor profiles of different varietals. And then … he pivoted and spent three years in a banking job. “However, I was unhappy. I spent a lot of time thinking about my legacy and decided to quit the bank and pursue my passion for coffee. My parents were surprised at my career shift. I took over the coffee farm which was pretty stagnant at that point, barely breaking even. But I wanted a chance to revive Finca and take our coffee to a new level.” Finca Majahual’s tagline is ‘Coffee Growing People.’ Murray’s goal is to produce high quality specialty coffee

Ed Field ’64 in order to improve the quality of life for his collaborators and community. He believes that coffee can be a powerful agent of change. “In a developing country like El Salvador, coffee can have a social impact, create jobs, and improve labor conditions. El Salvador had a bad reputation for poor coffee worker conditions. So we have to acknowledge these realities and work to change them. Cheap labor is not the solution; improving conditions for employees is. For 80 years, Finca Majahual has provided services — a school, a health clinic, and a nutrition program — for our workers, their families, and the neighboring community. That is highly unusual for a coffee operation.” “So many people work so hard to produce something that many take for granted,” he continues. “There should be no such thing as a simple cheap cup of coffee. Coffee is the second most traded commodity on the New York Stock Exchange after petroleum. Coffee is currently traded at about 95 cents a pound and then retailed at 16-20 dollars a pound, once roasted. Who gets that money? Not the grower.” “We can’t fix the imbalance overnight so we have to be creative. We’re developing direct trade partnerships with selected roasters to help them understand what we do here at the origin. They come to source coffees, visit the farm, and see the impact of our school, clinic, and nutrition programs. They want to ensure our operation is sustainable and can guarantee the quality and quantity they need. Likewise, we want to find roasters who will commit to us.” Murray has no regrets leaving banking and relishes leading his family’s company. “I trust our collaborators to grow and harvest the coffee; they trust me to market it. Employer hierarchy has become teamwork. We have a shared sense of pride in producing something good for our community, for El Salvador. I love being able to drink a cup of coffee that so many hands have made possible and knowing that lives are better because of it. Each morning, I drink a cup of hope, not of guilt.” Murray added that he can get pretty dirty working on the farm, but when it’s time for travel or a business meeting, he reaches for his Blues and Grays. And he still wears his T-P baseball cap circa 2005.

WATCHING THE COFFEE REVOLUTION BY MARIA BUTEUX READE

Ed Field was born into a coffee family. “My family started a roastery in Providence, Rhode Island in1895. I worked at the facility during my summer vacations from Trinity-Pawling, lugging 130-pound bags of green coffee beans. I made 75 cents an hour and was elated to take home 30 dollars a week!” He distinctly recalls an absence of air conditioning during those summer months… Field earned an engineering degree from Brown University then joined his father at the company in 1975, taking over the helm when his father died in 1984. “I moved the company to Lincoln, Rhode Island and built a state-of-the-art facility. Designing that place tapped into my engineering mind as I figured out how coffee could be moved mechanically rather than manually.” Field Coffee was sold mostly to institutions and food services around southern New England. “I turned the business over to my younger siblings in 1992 and bought a plastic injection molding company in Massachusetts. I quickly discovered that the smell of burning plastic is nothing like roasting coffee.” He sold that company four years later, joined the coffee division of Sara Lee, and moved to Atlanta in 2000. In the late 2000s, Field bought Excelso Coffee, the largest roaster in Georgia. He grew the business and ultimately sold it to the Japanese in 2018. Field and Kathy, his wife of 35 years, moved to Savannah and are living happily ever after. “I still have my hand lightly in coffee, distributing Central and South American coffees on a small scale under the Field Coffee label.” Field reflects on coffee’s evolution: “Until the 1980s, coffee was served hot and black, or with cream and sugar. Now it’s a canvas on which to build or experiment. Cold-brewed, nitro, decorated with a frothy top, nut milks, different roasts, an array of flavors. Coffee has learned to keep itself in the forefront of people’s passion by evolving to accommodate changing tastes. Coffee used to be a loss leader in supermarkets. Once gourmet coffee hit the scene in the late 1980s, prices more than doubled.” So how does this man of coffee take his joe? “I’m a simple guy — I still drink it hot and black. Science has proven coffee is an excellent antioxidant, and I drink two or three cups a day. So far, it hasn’t hurt me!” F A L L 2 0 1 9 17

HOMECOMING AND REUNION REVISIT, RECONNECT, REMINISCE!!! MARK YOUR CALENDARS: OCTOBER 2-3, 2020 Homecoming and Reunion Weekend is the perfect opportunity to catch up with old friends and faculty, expand your professional network, and learn about exciting new programs and activities at Trinity-Pawling. Join us for the fun next fall!

HIGHLIGHTS OF THE WEEKEND INCLUDE: • Class Dinners • Athletic Hall of Fame and Distinguished Alumni Awards • T-P TALKS with Esteemed Alumni • Homecoming Football Game • Fly Fishing on the T-P Pond • And much more! 18 T R I N I T Y - P A W L I N G M A G A Z I N E

REUNION CLASSES IN 2020 2015 2010 - 10th reunion 2005 2000 1995 - 25th reunion 1990

1985 1980 1975 1970 - 50th reunion 1965 Honor Guard (post 55th)

If you would like to serve as a Reunion Chair or on a committee, please email alumni@trinitypawling.org

FACULTY MINUTE

FACULTY MINUTE WITH BILL CASSON BY JUDY REDDER

In 2001, Bill Casson heard through the grapevine that revered coach Miles Hubbard ’57 was retiring from TrinityPawling, so Casson came for a visit. With 20 years of coaching experience under his belt, Casson was encouraged by Hubbard to apply for the varsity basketball coaching position. After several years as a boarding school athletic director, Casson also had strong recruiting skills he could bring to the Office of Admissions. Then Director of Admissions MacGregor Robinson agreed — and the rest is history. What drew you to Trinity-Pawling? “I was very impressed with the close-knit community, and the School’s philosophy. I already knew boarding schools, but MacGregor offered me a blank slate — he allowed me to find my own voice and style. He was the best mentor! I was excited about the newness of the admissions work, especially the international travel.” How do you approach prospective students? “I want the boys to feel comfortable in an interview. The brotherhood, student projects, how the Effort System works, the dog walking club — these topics usually pique their curiosity and get boys talking about themselves. Of course, student-athletes love to talk basketball! Then, I turn them over to our student tour guides. Boys love hearing about real experiences, their relationships with teachers and coaches, what the day-to-day life is like at Trinity-Pawling, from a student's point of view.” What values do you teach on the court? “The journey is more important than the outcome! I always remind my players that it’s not just them under the spotlight, they are representing their family and their school and it’s important to present their best self. It’s all about good character and sportsmanship. The boys have so many opportunities to try new things here, it’s important to expose them to something outside of their vision of themselves. When my players leave Trinity-Pawling I hope they have passion, a strong work ethic, and are prepared for their next step in life — on and off the court.” How do you measure a successful school year? “I’ve been coaching for 39 years and I have no idea how many wins I’ve had or how many boys I’ve placed in college basketball. I don’t measure success by wins, but by making a difference. For me, it’s about having fun, learning, and getting better. A successful year: having a group of guys so great that I’m excited to go to the gym every day.” Tell us about living on campus. “My wife Kathy, my dog Barkley, and I had an easy transition moving to Trinity-Pawling, since we came from another boarding school. Kathy quickly became well-known (make that internationally-known!) for her fluffy, made-with-love chocolate chip cookies. She still sends boxes of cookies to some of my former players. It’s all about the relationships — being on campus and available to have meaningful student-teacher interactions really sets us apart from other schools.”

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The Big Picture

How do you build a pizza oven? A recent Winter Project taught the boys just that! Building a pizza oven from the ground up included many hands-on lessons. A highlight of the project was using a saw mill (with the help of Josh Frost â&#x20AC;&#x2122;04) to cut a large sugar maple log into all the pieces for constructing the base framing box to support the brick oven and the pizza peels. Once the oven and pizza peels were complete, the boys put their hard work into action and hosted a make-your-own pizza night by the pond, where the oven is stationed. Next lesson: cooking the pizzas to perfection! What an incredible learning opportunity for the boys and a great addition to campus, which the whole community can enjoy!

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GRAB A SLICE! PIZZA OVEN ON CAMPUS MAKES LEARNING DELICIOUS

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Breaking Bread

A TIMELESS TRADITION OF TOGETHERNESS

Faculty and students enjoy family-style lunch.

BY MARIA BUTEUX READE

A brass bell rings; a hush descends. 300 people standing around tables bow their heads and listen quietly as a student says grace. At the closing Amen, a sound unique to Trinity-Pawling reverberates through the spacious hall: the scraping of 300 wooden chairs as the community sits down to share a family-style meal. Over the course of 112 years, students and faculty have broken bread together in a variety of locations: the Dutcher House dining parlor in Pawling Village, the north end of Cluett’s main floor, the freestanding dining hall below Gamage House, and Scully Hall. And while that crown jewel was under construction, let’s not forget 2008 to 2009 when meals were served in Tirrell Rink for the opening weeks, then shifted to the just-completed maintenance barn (30 tables and 300 chairs were shuttled across campus and reset within hours) for the remaining eight months of the school year. Then Headmaster Arch Smith and Physical Plant Director Ed Hauser masterminded that logistical matrix while Mark Barone, Director of Dining Services, and his team 22 T R I N I T Y - P A W L I N G M A G A Z I N E

kept the meals hot and the drinks cold. A testament to Mark Barone’s graceful mantra, “No problem.” Regardless of location, family-style meals have been a hallmark of a Trinity-Pawling education since the School’s inception in 1907. And the term ‘education’ seems fitting, for those communal meals provide lessons as indelible as the teaching that takes place in the classrooms, athletic realm, and All Saints’ Chapel. Breaking bread together affirms trust, confidence, and comfort with an individual or a group of people. When Phil Smith arrived in 1970 as the School’s fifth headmaster following Matt Dann, he sensed the School was dangerously low on trust. He instituted changes that ushered in some flexibility. Tweaking the academic schedule

Boys enjoy being in advisor homes for advisee / advisor group meals, as seen here at the home of teacher and Dean of Faculty Todd Hoffman.

allowed the transition from three family-style meals a day to six a week: dinner on Monday, Tuesday, Thursday, and Friday and lunches on Wednesday and Saturday before athletic contests. “We wanted to create some breathing room and break the monotony,” Phil recalls. Phil and his wife, Holly, felt strongly — and still do — that family-style meals foster a deeper sense of connection. “Education comes in many forms, and that extends to the dining hall,” Phil reflects from his home in Maine earlier this summer. “Family-style meals provide the opportunity for students and faculty to develop relationships and establish trust among people who might not necessarily interact. We didn’t want tables full of groups, so we maintained the practice of rotating assigned tables every few weeks. We strove to create an atmosphere of trust and connection.” That desire led the Smiths to revive a tradition that started with founding Headmaster Dr. Gamage and his wife, Mrs. Gamage. Each afternoon after sports, Mrs. Gamage would set up a silver urn and serve tea to the young men in the Cluett front lobby. The students would enjoy a cup of tea and converse with one another and whatever faculty members stopped by as well. The Smiths established Senior-Faculty Coffee and opened Gamage House on Monday evenings after dinner. “Holly served tea and coffee,” Phil recounts. “We had bowls of M&Ms and games available in the living room. The boys and faculty could socialize in a relaxed atmosphere. Barriers began to drop, and again, trust was nurtured.”

During Arch and Gay Smith’s tenure leading the School from 1990 to 2015, they introduced advisor dinners, where students ate in their advisor’s homes several times a year, styled after the prefect dinners in Gamage House, a tradition started by Phil and Holly Smith. “The boys always enjoy being in their advisor’s homes and spending time as an advisor group in a different setting,” Arch says. “Yes, it’s hectic for the adults who scramble to get the meal on the table after sports, but once the last dish has been washed and put away, everyone says they enjoy the experience.” Of all the changes he saw during his 40 years at Trinity-Pawling, Arch Smith says that Scully Hall has had the most profound impact on the School. “The community looks forward to being there. It’s bright, airy, spacious, and clean. It bridges formality with comfort, and the welcoming atmosphere invites lingering.” The move to Scully Hall inspired another significant change: the shift from rectangular tables to round tables. “We felt that round tables eliminate hierarchical seating, improve eye contact, and add a more communal feeling.” Gay Smith particularly loved the festive meals the night before Thanksgiving and Christmas vacations. “The dining room looks so beautiful with candles on each table, and all the boys are in good moods, excited to be going home. It’s just a special way to celebrate and reward everyone’s hard work.” Arch’s favorite meal tradition was the lobster and steak extravaganza held each May. “The students really appreciated the event — except

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Chefs Club 1971-1973

the boys who were assigned to dish crew that evening. It was great fun to see boys wrestle with the first lobster they’d ever eaten.” From the formal — the annual Thanksgiving feast with a golden roasted turkey (and carving contest for faculty) and all the seasonal side dishes, and Christmas prime rib dinner and the appearance of Santa doling out candy — to the mundane yet relished chicken parm, beef and broccoli, tacos, mac and cheese, the dining hall team takes good care of the Trinity-Pawling lads. Headmaster Bill Taylor swapped sit-down dinners for family-style lunches four days a week, including advisor lunches on Tuesdays, allowing for day students to partake of the communal dining experience. This move creates a bit more breathing room at the end of the day, a decision welcomed by the students. Looking back ... David Coughlin ’56 recalls that in the mid 1950s, the dining room occupied the entire north end of Cluett, where the admissions suite and conference room are currently located. Generations of alumni remember the wooden parquet floor and the brick fireplace at the center of the room. “All the meals were sit-down, jacket and tie, with the exception of Sunday morning when casual attire was permitted. The student body would wait in the Cluett lobby until some signal was given out, and the entire group would proceed down the corridor to our assigned seating, which changed every two weeks or so. The kitchens were in the basement and food was raised by dumbwaiters to a large serving and dishwashing area adjacent to the dining room. Meals were pretty quick and concluded with announcements.” Peter McCabe ’68 shares the top two rules of his era: “No elbows on the table, and don’t wake Mr. Nason when he falls asleep at the table!” For McCabe, the best meal was always the night before Thanksgiving break. “It was traditionally called The Fathers’ Dinner. Fathers would

24 T R I N I T Y - P A W L I N G M A G A Z I N E

show up and have dinner with their sons, followed by the fall sports ceremony in the auditorium. The kicker was that we always had steak, potatoes, greens, and all the fixings for that dinner, and the fathers would remark how well we ate. Our reply was invariably, ‘Only tonight!’” The worst meal? “Stuffed cabbage. Rice and some sort of chopped meat rolled up in cabbage leaves, steamed to the consistency of a wet washcloth. It seemed that we had it every ten days or so. It sure kept us regular!” Both Coughlin and McCabe affirm that only seniors were allowed to drink coffee, as a sign of manhood. McCabe adds, “The coffee was very bitter so almost no one drank it all year long.” By the time Chris Roux ’73 arrived, meals were served in the newly-built 1970 dining hall. “We only had four sit-down dinners a week, but we still wore coat and tie even to cafeteria meals. The highlight of the week was steak on Saturday nights followed by a movie in the auditorium.” The low point? “Turkey tetrazzini. We had a lot of god-awful casseroles, but they went a long way on a tight budget.” Roux participated in the Chefs Club from 1971 to 1973. “A dozen of us would go down to the dining hall kitchen on Sunday afternoons and Walter, the head of Saga Catering, gave cooking lessons. We each chipped in $25 to help defray the food expenses. We made some really nice meals, including rack of lamb. That’s actually where I learned to cook!” Steve Berkeley ’76 reminisced about fresh donuts from the deep fryer and Sunday morning sticky buns. “I was never a fan of Italian food during those days and was always thankful for the PB&J offerings for those not thrilled with the nightly choice. Working in the kitchen was also a formative experience. Although I’m an early riser now, it took a bit of effort to get up and head down the hill and get things ready for breakfast, especially on winter mornings. Bert Amlow was a legend in the dish room, and everyone loved him. He was a special guy.” Senior master Ned Reade, who has taught at TrinityPawling since 1975, grew up as a faculty brat at Deerfield Academy. He has six decades of dining hall meals under his belt. “I’ve always enjoyed family-style meals. The food is generally good, and I get to know students in a different realm.” Reade creates a pleasant atmosphere at his table by

engaging kids in conversation. “I’ll ask them what’s on their mind. They’ll start talking about the game or an upcoming test. I’ll ask them to share stories about their homes. I also bring word games, riddles, or trivia in my pocket, something to spark conversation if things start to lag.” Ever a guardian of manners, Reade ensures that his table mates keep their napkin on their lap, elbows off the table, and no one eats before everyone is served. “Teaching etiquette is important but goes both ways. For example, the Asian students have taught me that in their culture, napkins are to be left on top of the table during a meal.” Michael Barone ’11 has a unique connection to the Trinity-Pawling dining experience. He started coming to the dining hall when he was seven. His father, Mark Barone, served as the director of the dining hall for 16 years, until he passed away in July 2014. “My dad absolutely loved coming here. He’d work 90-hour weeks at times but he never complained. He knew each person. He was proud to provide a service and take care of people.” In a fitting tribute at Commencement in May 2015, the School named the small dining room adjacent to the main hall the Barone Dining Room to honor Mark’s dedicated service to the community. Michael carries on the Barone legacy by working on the dining hall staff part time since he graduated from Marist College in 2015. He’s pursuing a position in the criminal justice field. “I now see the incredible work that goes on behind the scenes, the pressure and hustle and teamwork required to get the meals prepared and the School fed. The dining hall staff takes such pride in seeing the final product, and it’s so nice to hear compliments from faculty and students. Their feedback, positive and negative, helps us know what to keep or to fix next time.” Barone joined Trinity-Pawling as a seventh grade middle-schooler. “There’s something special about sitting at a table, wearing a coat and tie, and sharing a meal with your classmates and a teacher. It felt like a business lunch. You may not appreciate it at the time, but you reflect back and understand the value later on. You step out of your comfort zone and interact with people you may not know, and you get to learn about each other. I had meals with kids I never would have encountered otherwise.” At the opposite end of the spectrum, Michael, like most other students, relished the quad cookouts as a chance to blow

Kim Nunziato in Scully Hall

off steam and eat some burgers and dogs. “Now, when I’m on staff and working the cookouts, I always mingle with the students or find some little faculty kids and toss a ball around with them. It brings back so many memories!” Kim Nunziato has been a steadfast presence in dining services for 23 years. She ran Cluett’s snack bar, the Cave, from 1996 to 2006, and has served as the dining hall’s assistant manager since 2006. Kim understands her role extends beyond overseeing a facility. “The best part of my job is interacting with students and staff. I sense their energy, recommend something to eat, and dole out a smile or an encouraging word as needed.” Kim sees the dining hall as the physical embodiment of the Trinity-Pawling family spirit. “People gather here to eat, relax, serve, and clean up together. Consistency is so important. From the simple cafeteria meals to the fancy holiday traditions, Scully Hall is a place where lifelong memories are made. And now with lunch being the family-style meal of the day, day students can be part of the community flow.” Iris Rivera is another friendly face welcoming all who enter Scully Hall. Her deep brown eyes and warm smile radiate joy. “Working in the dining hall is so much more than just serving food. We’re part of the T-P team, the T-P family. I arrive at 6 AM, and when I see the boys’ faces, my real-world problems disappear. I’ve developed connections with so many boys and faculty; that’s what brings me great joy.” Breaking bread, whether in coat and tie at a familystyle meal, or in casual attire with buddies at a cafeteria dinner, builds connection and community. The family that eats together, stays together.

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FARMING FROM THE HEART

SKIP BUCKBEE ’92 AND GARI STROH ’90 BY MARIA BUTEUX READE

Skip Buckbee Farms in Orange County, NY 26 T R I N I T Y - P’92 A W L I Nat G MBellvale AGAZINE

LESS THAN 2% OF AMERICANS ARE FARMERS, WITH AN AVERAGE AGE OF 58. FARMERS TEND TO BE RUGGED INDIVIDUALS WHO AREN’T AFRAID TO WORK THEIR TAILS OFF, USUALLY ALONE, OFTEN ON A PIECE OF HEAVY EQUIPMENT, IN ALL KINDS OF WEATHER.

I’ve been farming since 2011, a working partner at a diversified organic farm in southern Vermont. We grow five acres of vegetables and raise thousands of poultry and game birds. Most of our work is manual: hands digging in soil, wielding tools, and eviscerating poultry. At night when I open my laptop to begin my ‘other’ job, my fingers are often so swollen and achy that I can barely type. Why do I put myself through this bizarre blend of misery and satisfaction? Just ask Skip Buckbee and Gari Stroh. Because farming is demanding, rewarding, and taps into an independent spirit.

SKIP BUCKBEE ’92 Tenth Generation on the Farm Skip Buckbee spends Sunday afternoons from June through October touring visitors around Bellvale Farms, his family’s dairy farm in Orange County, New York. “It’s important to take the time to educate people that milk doesn’t just magically appear in a supermarket. People want to learn how their milk and ice cream are produced, so farmers have to be marketers as well. Guests leave here knowing that their milk is safe and the cows are well cared for.” Although Buckbee grew up on his family’s 200-yearold dairy farm, he never thought he would end up in agriculture. After graduating from Washington and Jefferson in 1996 with a degree in political science, he intended to go to law school. Then a new proposition arose. “Dad asked if I wanted to revive the dairy farm to what it had been, so we reassembled the herd to what it is today.” Bellvale Farms now has 150 Holsteins and Jerseys, 50 of which are milked twice daily, year-round. Buckbee and his sister Amy are the tenth generation to run Bellvale Farms, which has been in the family since 1819. Amy and her husband came on board in 1999 and started the Bellvale Farms Creamery which makes 50 flavors of premium ice cream using the farm’s fresh milk and cream. Trip Advisor recently rated it the

second best ice cream shop in the nation. Bellvale Farms consists of 450 tillable acres, about half of which raise the field corn and high quality alfalfa that nourish the cows. Another 30 acres are dedicated to growing grains for New York distilleries. “We grow rye, wheat, and oats; sell the grain; and keep the straw for our cow bedding,” Buckbee says. “It’s a win-win. New York distilleries are required to buy a certain percentage of locally grown grains, and it would be a huge expense for us if we had to buy straw for bedding.” Cows are eating, drinking — and pooping — machines. A nearly one ton, big-eyed bovine consumes 50 to 60 pounds of feed (hay, corn, soy) and slurps up 30 gallons of water a day. And all of that comes out the other end. Buckbee spends much of his energy providing feed for his herd and managing the aftermath. “All that manure and fertility are extremely valuable and go right back onto the fields to enrich next year’s crops,” he says. Buckbee explains the scope of his responsibilities. “Milking is the easy part. As farm manager, I work seven days a week and am on call 24/7. I grow and harvest the most nutritional crops I can, store them properly, maintain the fields and equipment, and look after the cows. We do four cuttings of hay a year, from Memorial Day through late summer. Field corn is harvested mid to late October. We stow the equipment around Christmas, and then spend the winter months cleaning the barns, putting in bedding, tending the cows. There’s never a real break because we’re dealing with livestock every day.” The herd produces more than one million pounds of milk a year, most of which is shipped bulk to dairy cooperatives. “I’m doing a job that most people can’t do. As a farm kid, I learned to work with the cows and trained up as a milker on weekends. Trinity-Pawling showed me a different set of skills. It taught me to suit up, show up, and finish what I start. Bill Taylor was my dorm parent senior year. Dave Coratti and Paul Henry were my coaches in football and track and field. I managed basketball senior year and got to sit on the bench next

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Gari Stroh ’90 on his 2,700-acre wheat farm in central Oregon

to Miles Hubbard ’57 and listen to his philosophy on coaching. Education doesn’t get better than that!” Any regrets about passing up law school? “Not at all. I’m working with my sister and her family and my dad, who’s in his 80s. I’m getting paid to do exactly what I love.”

GARI STROH ’90 Golden Waves of Grain When Gari Stroh embraces a new challenge, he goes all in. As in, taking a solo 34,000 mile international road trip. And running a 2,700-acre farm. The seeds for those adventures were planted by his rural upbringing, on a horse farm in Michigan where he grew up fishing and bird hunting, exploring and fixing things that broke. After graduating from Trinity-Pawling in 1990, Stroh studied art and photography at Lewis and Clark College, in Portland, Oregon and fell in love with the Pacific Northwest. He spent several summers on the harvest crew of a rancher friend’s wheat farm, driving a massive combine. But he traded the rural life for his own family’s business, working as a production supervisor for the Stroh Brewery until the company was sold in 1999. Following that, Stroh landed at Mercedes-Benz in New York City for a few years. He heeded the next call to adventure in 2005. He drove his 1985 Mercedes G-Class, a tough simple rig, from Vail, Colorado to the southern tip of Argentina — and back — for a total of 34,000 miles through 17 countries. He wrote a book titled Overland 28 T R I N I T Y - P A W L I N G M A G A Z I N E

about the adventure. “I love taking a vehicle and exploring a new country, getting to see the landscape and meeting the people. I’m not a tour group kind of guy. I’d rather do something solo and be on my own schedule.” Turns out that independent mindset meshed well with his next chapter. In 2009, armed with the knowledge and skills he had gained over his summers on the harvest crew, he bought a 2,700-acre wheat farm in central Oregon, two and a half hours east of Portland. “The recession had hit and I wanted a safe, tangible place to invest, so the timing was right for my next career,” he explains. He had a connection to the area from fishing and bird hunting, and for a guy who loves wide open spaces, the prospect of wheat farming was heaven. Stroh practices conservation agriculture. “I use the notill method of direct seeding with a 30-foot John Deere grain drill air seeder through the previous year’s stubble to preserve soil structure, retain moisture, and benefit from the natural organic matter.” Of the 1,900 tillable acres, Stroh keeps half in wheat production and the other half in cover crops. “This is a pretty typical rotation because we’re so dry out here. Taking measures like these heals the land and improves yield.” The Pacific Northwest climate is favorable for growing soft white wheat. 90% of the region’s crop is exported to Japan, South Korea, China, Taiwan, and the Philippines for noodle production; India for tandoor and flatbread; Mexico and Latin America for soft white breads. Stroh seeds his crop in September. The wheat seed lies dormant under the winter snow and starts re-growth in March. Stroh sprays the wheat in the spring with a broadleaf herbicide to reduce weed pressure, and harvest begins mid-July. He’s on the combine from dawn to dusk and deposits each load into his tractor trailer parked at the edge of the field. The rig holds three loads of grain, or 27 and a half tons. Stroh climbs into the cab, drives the tractor trailer to the grain co-op five miles away, weighs and dumps the load, returns to the farm, and keeps harvesting. And that’s his routine for a month straight.

“It’s a ton of work since it’s just me, but I love it. I can manage the tasks solo thanks to technology. My tractor and combine are positioned and guided by GPS, and I have satellite radio to help pass the time.” Once harvest season is over, Stroh spends the next few months maintaining equipment, marketing his grain, and getting ready to seed next year’s crop. "Mid-Columbia Producers, our local co-op, is the middleman. They provide the storage and transportation of my grain, shipping it by barge down the Columbia River to the export terminals near the Pacific. But it’s entirely up to me when to sell it. I watch the grain prices daily and study bid sheets which come out twice a day.” Stroh worries about the five-year downturn in agriculture that began in 2013. “The world market is flooded with corn, soy, and wheat. That suppresses the price, but that’s the nature of the commodity business.” Stroh has built his farming life around a schedule that allows him to spend winter months in Florida. “I have family down there. I get out of the cold and dark of the Northwest, do a lot of fishing, ride my motorcycle, and enjoy a social life that I don’t have as a farmer. I can go days without seeing people when I’m in full farm mode. Winter in Florida provides a nice balance. Farming this way is a choice I made, and I have no complaints.” Reflecting on his years at Trinity-Pawling, Stroh says the organizational skills have paid off. “I have to be organized and independent out here. I’m 50 miles from the grocery store and about as far from the John Deere dealership.” Ten years in, what keeps him going? “My name is on the business. Each day is different, I love the variety of tasks and challenges, and I’m physically active.” He also relishes the problem solving. “I’m constantly figuring out improvements or efficiencies. I always have new puzzles to solve; if something breaks, I have to fix it. Fortunately, the years of working at the brewery gave me great machinery experience.” The two greatest challenges are beyond his control: fighting weather and dealing with the commodity markets. “There’s no crystal ball that tells me when to pull the trigger and sell my crop. I study as much as I can and use futures contracts to try to gain the best price possible, and I’m learning to trust my instinct. Things seem to be working out pretty well, and I love what I do.”

Kirk Vartan ’84 THE AGRIHOOD VISION BECOMES REALITY BY MARIA BUTEUX READE

Most days, Kirk Vartan’s hands are covered in pizza crust flour and tomato sauce, not soil. Vartan owns two successful New Yorkstyle pizza joints in Silicon Valley’s South Bay, and every day on the way to work, he passed a vacant sixacre plot in Santa Clara. In 2012, he led a community effort to convert these acres into an agrihood, a mixed-use, mixed-income housing and retail development centered on an urban farm. After seven years of advocacy and community engagement, Vartan’s dream will become reality this winter. “This land is a public asset,” Vartan said. “This vision grew from what the community wanted. The public has a right to see it serve the greatest common good.” At the heart of the agrihood is an acre-and-a-half parcel which will be cultivated by professional farmers to produce food for residents and the public. Other parts of the flexible open space will offer demonstration gardens and green technologies including vertical gardens and aquaponics. Master gardeners and composters will educate about landscaping and growing techniques. Residents with gardening experience will have the chance to mentor younger or less experienced folks. This sharing of knowledge and skills, ideally inter-generationally, benefits everyone. The agrihood will have 361 housing units, with half designated as affordable housing earmarked for seniors and veterans. Construction will begin in early 2020 and be completed by 2023. Although Vartan no longer has a formal role, he will serve on a committee charged with overseeing how to best use the public open spaces, based on community input. He introduced the community to the concept of placemaking by inviting experts from the Project for Public Spaces to visit Santa Clara. “Placemaking is a popular approach being embraced by cities worldwide,” Vartan explains. “The idea revolves around determining the ‘sticky’ places in a community that attract people and offer unique opportunities for engagement. It’s about focusing a city’s resources to find and derive maximum benefit from dynamic public spaces for the benefit of the citizens.” Thanks to Vartan’s dedication, the agrihood will soon become the placemaking heart of Santa Clara. F A L L 2 0 1 9 29

pride athletics

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WINTER & SPRING HIGHLIGHTS VARSITY WRESTLING Trinity-Pawling hosted the Western New England Tournament for the first time last winter. David Bancroft ’20 and Kyle Lee ’22 each finished third in their class, Kyle Hammel ’20 and Liam Dietrich ’21 finished second, while Zack Conlan ’20 placed first in his weight class. Bancroft, Hammel, Peter Murray ’19, and Dietrich all competed in the Prep National Tournament at Lehigh University, and Dietrich’s fourth place finish earned him All-American honors for the 2019 season.

VARSITY BASKETBALL The Pride basketball team finished at .500. Bryce Nash ’19 and Truth Harris ’20 earned AllNEPSAC Honorable Mention for their efforts on the court, and Harris looks to rebound next year with a strong team of returners.

VARSITY HOCKEY The Pride skaters finished just below .500 last winter, with signature wins over Brunswick School (8-2) and Taft School (5-2). Although a talented group of seniors have moved on to play at the next level, the core remains and is looking towards a promising season.

VARSITY BASEBALL The Florida campaign in March proved successful, but the Pride struggled in NEPSAC play. Top batters Julian Uejima ’20 and Luke Shliger ’20 dominated at the plate all season, while Nick Selden ’20 and Jonathan Link ’21 combined to pitch over half the total innings on the year. After summer ball, the boys are excited to get back in the cage this winter. The Triandafilou Award is given to a member of the Trinity-Pawling baseball team for career contribution and sportsmanship in the varsity program. Will Rickert ’19 won this award for the 2019 season after earning an incredible 6 varsity letters for Pride baseball. Since 7th grade, Rickert has started at least one game each year, and has elicited positivity and hard work from his teammates again and again. In his final baseball season, Rickert played in all 15 games and hit for a .333 average while making just 1 error at first base. Congratulations on a great career!

VARSITY LACROSSE At 10-5, Coach Kirkaldy had his best season to date. His talented group of athletes played good team lacrosse all year, and a come-from-behind victory in the final minute of the final game against Taft gave a championship feel to the conclusion of the season. Richie LaCalandra ’19, Scott Stensrud ’19, and Nick Morgan ’19 received All New England West honors, and CK Giancola ’20 and Jake Giannone ’20 were recognized by the Founders League for their stellar play.

ROLL PRIDE! F A L L 2 0 1 9 31 FALL 2019 31

pride spotlight

WHERE ARE THEY NOW? MANY TRINITY-PAWLING ALUMNI HAVE GONE ON TO SUCCESSFUL COLLEGE AND PROFESSIONAL ATHLETIC EXPERIENCES. HERE’S A SAMPLING OF WHERE OUR FALL SEASON PLAYERS ARE NOW: BY CYRUS ROTHWELL-FERRARIS

FOOTBA LL Coaching: Paul Ferraro ’95 - Defensive Coordinator, Columbia Sean Gleeson ’03 - Offensive Coordinator, Oklahoma State University CFL: Derek Dennis ’07 - Calgary Stampeders Hergy Mayala ’15 - Calgary Stampeders NCAA: Graduate: Gabe Dansereau ’14 - Merrimack College Senior: Khaleed Exum-Strong ’16 - Assumption College Dan Hoag ’16 - Worcester Polytechnic Institute Enrique McFarland ’15 - Merrimack College Austrian Robinson ’15 - Ole Miss

Junior: Alijah Burno ’16 - Western Illinois University Will Dencker ’17 - Trinity College Jonathan Girard ’17 - Trinity College Brandon Harris ’17 - Monmouth University Dakota Harvey ’17 - Hobart College Ricky Norris ’17 - Brockport State Jim Onulak ’16 - Rutgers University Sam Opont ’17 - Endicott College Nik Rango ’17 - SUNY, Albany Sophomore: Ibrahim Kante ’17 - North Carolina State Kenny McDougal ’17 - Sacred Heart University Shane Montague ’18 - Wilkes University Cam Tillman ’18 - Merrimack College Chizurum Umunakwe ’18 - Towson University Freshman: Jake Conlan ’19 - University of New Haven Ray Davis ’18 - Temple University Christian Keyes ’19 - Rensselaer Polytechnic Institute Ryan Montalvo ’19 - Sacred Heart University Aleksi Olavuo ’19 - American International University

CRO S S C O U N T RY

SOCCER

Junior: Will Estony ’17 - Trinity College

Senior: Juan Carlos De La Cruz ’16 - Nichols College

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From day one at Trinity-Pawling, students commit to meet and exceed personal goals. They are championed on this journey by dedicated faculty who have their best interests at heart and their futures in mind. Along the way they learn focus, balance, and responsibility, guided by a one-of-a-kind education that inspires both personal greatness and global engagement. This journey is made possible only through the steadfast investment of an entire community of supporters â&#x20AC;&#x201D; a community connected by tradition, experience, and a history of success. UNLOCK THE OPPORTUNITY Contribute today at www.trinitypawling.org/give or via the enclosed envelope. THANK YOU.

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CONNECTIONS Erik Olstein ’86 Takes the Helm BY MARIA BUTEUX READE

Erik K. Olstein was recently elected President of the Trinity-Pawling School Board of Trustees, effective July 1, 2019. He succeeds Elizabeth P. Allen, who stepped down in May. Olstein is a graduate of Trinity-Pawling School Class of 1986. He and his wife, Kathleen M. Olstein, are the parents of three Trinity-Pawling graduates: Ryan ’11, Kevon ’14, and Hunter ’17. Olstein has been a trustee of Trinity-Pawling School since 2006, during which time he chaired both the Trustee Committee and the Strategic Planning Committee, served on the 2010 Long Range Planning Committee, and co-

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chaired the 2015 Headmaster Search Committee. “Erik is an outstanding leader and dedicated trustee whose commitment to Trinity-Pawling is complete and unfailing,” Liz Allen says. “With the deep legacy of Olsteins at the School and Kathy’s partnership, his becoming president is truly a family affair. I am elated to continue my service on the board under Erik’s leadership.” Headmaster Bill Taylor adds, “I feel confident that Erik will continue to lead the School with wisdom, courage, and dedication into the School’s next great phase of development.”

JB FERRARONE ’98 RETURNS TO THE BOARD OF TRUSTEES BY MARIA BUTEUX READE

“It’s humbling to follow Liz and her predecessor, Stretch Gardiner ’40. I feel blessed that Liz is staying on as a trustee. Millie Berendsen, who served on the board for more than 40 years, until she passed away in 2016, was also a mentor to me. Serving in this role will allow me to work more closely with Bill Taylor as he moves the School forward and incorporates new initiatives. The faculty and staff do an amazing job balancing traditions while educating the students for the needs of the future — no easy task.” Olstein, who lives in Wilton, Connecticut, is President and Chief Operating Officer of Olstein Capital Management, LP in Purchase, NY. He oversees the daily operations of the firm’s investment research, portfolio management, trading, client development, and relationship management functions. Prior to founding his business, he worked as a securities trader for Lehman Brothers. Before entering the financial industry, Olstein served as an aviator in the United States Navy. He earned his B.A. in political science from George Washington University from which he graduated in 1990. Olstein also serves as a trustee and president of The American Friends of the National Museum of the Royal Navy (UK). He is a former trustee and treasurer of the U.S. Naval Service Personal Educational Assistance Fund Inc., and is a former trustee of the National Maritime Historical Society. In addition, Olstein formerly served as a scoutmaster for Boy Scouts of America. “I am honored to be President of the Board of Trustees of Trinity-Pawling School. I have great faith and confidence in my fellow trustees and in the faculty and staff who so ably lead the School. I have the opportunity to give back to an institution which has had such an impact in my life, and to be a part of contributing to Trinity-Pawling’s future growth and success in educating young men for the future,” Olstein said. Olstein will be the fourth president since Trinity-Pawling gained its independence from Trinity School of Manhattan in 1978.

Trinity-Pawling welcomes the return of JB Ferrarone ’98, who joined the TrinityPawling School Board of Trustees this September. Ferrarone served as a Young Alumnus Trustee from 2015 to 2017 and describes that experience as informative and mind-opening. “It was such an honor, and I learned so much about the running of a school as a corporation.” After graduating from Gettysburg College in 2002, Ferrarone started working in residential construction. He moved to California in 2006 and joined Plath & Company, a LEED Platinum construction firm, which specializes in building and renovating fine homes and historic structures in the Bay Area. He became a partner in 2011 and took over as president in 2014. What is the key to his success? “I just work really, really hard.” Ferrarone attributes that persistence to his four years at Trinity-Pawling where he served as a prefect, played soccer, wrestled, and captained lacrosse. “It became ingrained in me: show up, work hard, go the extra mile, and you’ll always come out on top.” Ferrarone feels confident that Erik Olstein ’86 will pick up where Liz Allen left off. “The School has always benefitted from excellent leadership, and Bill Taylor is moving the School in an exciting direction. Bill and Jennifer were my dorm parents in East my freshman year, so I’m honored to now serve with Bill on the board.” Farrarone also emphasizes the importance of giving back. “Each of us gained something during our years at TrinityPawling, so it’s crucial that we give back. There’s a neverending list of what it takes to meet the needs of the students, faculty, and alumni. All the programs and facilities we need to compete with other schools can’t come from tuition dollars alone. We as alumni need to step up and do our part. Our participation is crucial for the School’s long-term success.” Ferrarone lives in Mill Valley, California with his wife, Casey, and their three children: Harper, 10; Jack, 8; and Brooklyn, 6. Like many alumni, Ferrarone acknowledges that something happens every day that makes him think of his alma mater. “I loved college, but T-P instilled in me the work ethic that made me who I am today.” F A L L 2 0 1 9 35

upcoming events Don’t forget to mark your calendars for Trinity-Pawling’s traditional annual events! Admissions Open House October 14, 2019 Trinity-Pawling Campus Parents’ Weekend October 18-19, 2019 Trinity-Pawling Campus

GET READY FOR AN EXTRAORDINARY YEAR!

Admissions Preview Day November 11, 2019 Trinity-Pawling Campus

This year, Erik Olstein ’86, P’11, ’14, ’17 begins his term as Trinity-Pawling School’s fourth President of the Board of Trustees. Throughout the school year, we will gather to welcome and introduce Erik as our new Board President. We have so much to discuss and celebrate together. In this special year, we also salute the success of the Scully Challenge! Spread the word, mark your calendars, and get ready to join old friends and new!

Boston Holiday Reception December 5, 2019 Harvard Club

More details will be forthcoming in your mail and inboxes, so make sure we have your current information on file. Questions? Contact Janet Hubbard at jhubbard@trinitypawling.org or 845-855-4830. Roll Pride!

Candlelight Service December 15, 2019 All Saints’ Chapel

WE’RE COMING TO A CITY NEAR YOU! Atlanta Delray Beach Pittsburgh San Francisco Washington, D.C.

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New York Holiday Reception December 10, 2019 Union Club of New York City

Trinity-Pawling in Asia January 2020 Seoul, Beijing, Shanghai, Hong Kong Spring Family Weekend April 24-25, 2020 Trinity-Pawling Campus Commencement Weekend May 23, 2020 Trinity-Pawling Campus

Do you know

Your Next

Brother?

THE EXPERIENCE IS TRANSFORMATIONAL. THE TRADITIONS, TIME-HONORED. YOUR CONNECTIONS ARE THE FUTURE OF TRINITY-PAWLING.

Do you know a boy who would benefit from the Trinity-Pawling experience? Your neighbor, nephew, son, or grandson could be the next boy to cross through Cluett on his way to a successful future. As an alum, you understand the value of a Trinity-Pawling education best.

SPREAD THE WORD AND SHARE THE TRINITY-PAWLING EXPERIENCE TODAY! Hereâ&#x20AC;&#x2122;s how you can help build the future of the Blue and Gold:

Tear off the card to the left.

Consider a boy who would be a good fit at Trinity-Pawling.

Address the postcard, add a message, and mail.

Share your pride for Trinity-Pawling with future brothers!

connections

Ed Armstrong ’52 MAKING HISTORY BY EMMA CHRISTIANTELLI

It was the fall of 2017 when Trinity-Pawling School received a surprise phone call on behalf of Edwin F. Armstrong, Jr. ’52. Originally from Scarsdale, New York, Armstrong attended TrinityPawling for one year as a senior. Although his time at the School was short, it left a lasting impact on his life — and he returned the favor. Armstrong passed away on July 5, 2017 at the age of 82 at his home in Hilton Head, South Carolina. Upon his passing, he left half of his estate to the Parkinson’s Foundation, an organization close to his heart. Armstrong suffered from Parkinson’s Disease in the later years of his life and he believed in supporting the research, education, and outreach efforts to find a cure. With profound generosity, Armstrong left the other half of his estate to Trinity-Pawling School, making it the largest planned gift in the School’s 112-year history! “Ed was such a kind-hearted man,” shared Director of Advancement Regan LaFontaine. “We knew Trinity-Pawling meant a lot to him, but we were overwhelmed by his incredibly generous bequest.” Although she had met with Armstrong occasionally over the years, even LaFontaine did not know of his plans to make such a significant gift to the School. “It was a complete surprise and we are extremely grateful.” During his time as a student at Trinity-Pawling, Armstrong was quiet, but accomplished. The 1952 Trinitannus describes him as “a likeable

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and capable member” of the senior class. Nicknamed “Easy Ed” by his friends and classmates, he was a member of the varsity football and hockey teams and involved in several extracurriculars on campus, including the Glee Club, Yearbook, and Camera Club. Perhaps most importantly, Armstrong was known for being a good friend. In the 1952 Trinitannus, his classmates wrote: “Easy Ed will always be remembered for his lasting smile and genuine sincerity.” Armstrong carried his smile and sincerity with him throughout his years after Trinity-Pawling. Following graduation, he attended the University of Virginia and later on, founded Edwin F. Armstrong and Co., a real estate investment company — all the while staying connected to Trinity-Pawling. “It’s just amazing that his one year at the School transformed his whole trajectory and had such a significant impact on him,” shared LaFontaine. “His generous gift has done the same for our current students.” And it will continue to make a difference in the lives of students at Trinity-Pawling for years to come. For his immense generosity and honored legacy, the School extends a heartfelt thank you to Ed Armstrong.

FRED MODELL ’58 Courageously Changing the Landscape of Immunology BY CYRUS ROTHWELL-FERRARIS

The view from the 47th floor of a midtown skyscraper displays a view of the East River with Brooklyn and Long Island beyond. From the north corner of the room emerges Fred Modell ’58, and from the south, his wife Vicki. Since 1987, the pair has headed The Jeffrey Modell Foundation in honor of their late son, fostering a visionary blend of business, science, and philanthropy to change the course of immunology research and alter the lives of many. Modell maintains that he could never be “neutral” on his time at Trinity-Pawling, the way he might be about college. “I appreciate every minute of every day I was at Trinity-Pawling. The School made a monumental impact on my life.” Modell claims, “I was at public school and I wasn't doing that well — they told me I'd never get to college, but I wanted to go to Columbia. After the work I did at Trinity-Pawling in John Owen’s class — our big paper — nothing was as hard at Columbia. William Dunbar and Matt Dann, they taught me how to study, they really trained me.” His 75-page final, The Influence of Romanticism in 18th Century Novels, sounds more like a post-graduate thesis than a senior paper. After Columbia, Modell worked in jewelry sales. In 1970, Modell and his wife Vicki had a child, Jeffrey. When Jeffrey was 9 months old, he was diagnosed with Primary Immunodeficiency (PI) disease. Although they knew little about immunodeficiency at the time, the fight against this genetic disorder would become a centerpiece of their lives. Before he passed away at 15 years old, Jeffrey called on his parents to do something about this commonly overlooked disease. “I brought a business approach to healthcare,” Modell explains. Gaining a foothold in the medical community took decades, but then, “We learned to partner,” said Vicki. “We went to Washington, DC to talk to the NIH, and the CDC.” Effusive, Modell interjects, “She sat in

front of Congress! That is something I could never do as well.” Vicki continues, “Then we got them to support the research — put up four dollars where we’d put up one.” 2019 has been a landmark year for The Jeffrey Modell Foundation. With 350 centers in 86 countries, the Foundation is a top global resource for the research and treatment of immune disorders. They have organized over 50 symposia, funded 28 postdoctoral fellowships, and partnered with the NIH and CDC. “Did you see the story yesterday?” Modell asks. “12 babies with Severe Combined Immunodeficiency, basically a death sentence, were cured with gene therapy at St. Jude’s, in partnership with UCLA. This is what we started back in 1987!” In June, the Foundation released a full-length documentary film “Do Something, The Jeffrey Modell Story.” Modell explains that “the message is directed to a viewer not about disease, but about when you’re hit by something — what you do next. When that moment comes, you can really make an impact on one person, and then another, and so many more. That’s really the message.” Sixty years later, the impact of Trinity-Pawling has not been lost on Modell. He noted that he stays in touch with a number of classmates including Trustee Michael Kovner ’58, Bruce Huffine ’58, James Van Hoven ’58, Ross Weale ’58, Richard Kerns ’58, and William (Bill) Temple ’58. “I wish I could meet every current and future student. I would tell them that at 16, 17, or 18 years of age, you are experiencing one of the most important periods in your life. You will be given an opportunity to define yourself with character, clarity, and purpose, in the most exhilarating way you can ever imagine. In a very short period of time, Trinity-Pawling can change your life! For me it was, quite simply, the defining moment, and it will stay with me forever. I am eternally grateful.”

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by the numbers Top Campus Eats A POLL OF STUDENT FAVORITES “How’s the food?” It’s a question heard by campus tour guides around the world. We polled our students to find out their top food choices on campus — from Scully Hall to local eats — and the results are in!

SCULLY HALL FOODS

3 2 1

Coming in third place… crispy and delicious TATER TOTS!

SCULLY HALL DESSERTS No meal is complete without a tasty dessert. Luckily, in Scully Hall, the dessert tray is never lacking!

Our Scully Hall runner-up… STEAK!

Voted the third favorite dessert… APPLE PIE!

And voted the best meal in Scully Hall, by a landslide…

Coming in second place… fresh-out-of-the-oven COOKIES!

The winning dessert… a classic, and easy to love,

CHICKEN PARM!

ICE CREAM!

THE CAVE Looking for a snack between classes? The Cave is the place to be! What are the common orders? Coming in at #3… CHICKEN TENDERS! (Don’t forget the honey mustard dipping sauce.) Voted runner-up in The Cave… FLATBREAD! So many toppings to choose from!

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And in first place, voted the favorite snack in The Cave…another classic,

CHOCOLATE CHIP COOKIES!

FACULTY COOKS It’s a faculty cookoff! Students love advisor/advisee dinners — so who did they vote the Top 3 faculty cooks?

Coming in third place, for their delicious meals… DUTCH AND ANNIE KEEL!

The faculty runner-up, for his skill on the grill… ANDREW KIRKALDY!

The winner and favorite baker on campus… the one and only RACHEL KELLOGG!

FOOD TRUCK SNACKS Springtime at Trinity-Pawling is always enjoyable, with softball games on the quad, swimming at the pond, and food trucks on campus. Here are the Top 3 favorites ordered.

LOCAL PIZZA JOINTS Where can you find the best slice of pizza near Pawling? Forget Yelp — ask a Trinity-Pawling student!

Voted the third local favorite… GAUDINO’S in the Pawling Village!

Coming in at #2… VILLAGE PIZZA in the Pawling Village!

3 2

Landing at #3… hot and crispy FRENCH FRIES! The food truck snack runner-up… PHILLY CHEESESTEAK! And in first place… the top order at food trucks on campus, a good old-fashioned

CHEESEBURGER!

The winning pizza joint, for both taste and presentation… SAURO’S TOWN

SQUARE PIZZA CAFE in Patterson! F A L L 2 0 1 9 41

class notes | 1942 | Chauncey B. Armstrong, Jr. I retired August, 2015 at 91 years old and still doing fine at 95. Retirement sucks, but handling it. Both wife and I have had broken hips so no more driving – using walker. The weather is great out here. Now have 30 grandkids and great grandkids. Looking forward to 100 years!

| 1944 |

Charles F.G. Kuyk, Jr. I attended Pawling School from 1940 to 1942 when Dr. Raphael Shortlidge was Headmaster. The School was temporarily closed shortly thereafter. Headmaster Shortlidge convinced George St. John, Headmaster at Choate, to accept a few of us. We were mostly scholarship athletes. During our first year at Choate, Frank ‘Muddy’ Waters became co-captain of the football team, set the school’s 440yd. track record, and later became a college football coach. Classmate Westi Hanson was football captain the next year and then I believe was football captain at Yale and later became a successful corporate executive. Along with most of my contemporaries, we all served in the military toward the end of World War II. After graduation from Choate and two years in the Marines, I went to the U.S. Military Academy at West Point. Based in part on my experiences at Pawling and 42 T R I N I T Y - P A W L I N G M A G A Z I N E

Choate, I played on West Point’s national championship football team, captained the hockey team and graduated in 1950 to become an Air Force officer for the next thirty turbulent years. I served as a nuclear bomber pilot during the Cold War, a combat pilot in the Korean and Vietnam Wars, an experimental test pilot at Edwards Air Force Base and later spent two tours at the Pentagon. I had the opportunity to fly more than fifty different types of military aircraft, to launch Neil Armstrong in an X-15 into space from a B-52, to lead a number of flying units (one in combat), to help the Air Force select new aircraft, and finally I commanded a numbered Air Force unit responsible for military airlift operations in the western half of the world. Based on all that I learned at Pawling, Choate, West Point, various military schools, and an international affairs program at George Washington University, I can confidently say that these educational institutions have been very good to me. Furthermore, athletics have been a major emphasis throughout my career, even up through senior competitions at age 75. As an active member of the “Over 90 Club,” hiking and gardening are now my exercises of choice. After my retirement I’m pleased to say I had the opportunity to spend time with two notable Pawling alums, Arch Smith, former Trinity-Pawling Headmaster with whom I met in Seattle at a briefing he gave about Trinity-Pawling, and Robert M. Gardiner ’40, President of the T-P Board of Trustees who sponsored a dinner for T-P where I gave a talk standing in for my boss, former astronaut Lt. General

Tom Stafford. Interestingly, famous comedian Arthur Godfrey, also a presenter, volunteered to flip my slides! Mr. Smith and Mr. Gardiner were gentlemen of real character and initiative who were dedicated supporters of Pawling. In reading the latest T-P magazine I enjoyed Chris Wren’s ’53 very interesting career as a reporter for the NYT. He observed that it is critical “to listen to people around you and respond in a way that they understand.” I’ve followed Chris’ professional advice about writing which is to find something “that hasn’t yet been written and write it!” To that effect, my son (Choate ’69, U.S. Air Force Academy ’73) and I recently have written a book about West Point graduates’ contributions to the creation and development of the U.S. Air Force. The manuscript is currently in the hands of the publisher. Finally, I must emphasize that the education and value system instilled in me at Pawling prepared me for the future challenges in my career during a time of tremendous technological and cultural change in our country.

| 1952 | Gordon Howath After 52 years living in New Jersey, we finally moved back to New York. Living now on Greenwood Lake (north end) and loving every minute. All is well – getting ready to celebrate our 60th wedding anniversary.

| 1953 | Gil Lamb When one gets into his mid-eighties there is not a lot that happens. Visited my nephew in Boise, ID who had just

retired as a commercial pilot. Our 70 acre Texas ranchette keeps me busy.

| 1957 |

Chico Kieswetter I’m enjoying the golden years in Sarasota, Florida. Doctors, dentists, and various surgeons. Miles Hubbard, Chico Kieswetter, and Dick Carnesale met up for dinner at the Marina at Edison Ford, Fort Myers, FL last March. The meal was great and so was the sunset.

| 1961 | Robert H. Yunich Over the past few years, I’ve enjoyed a wonderful unrestrained life. I’ve become more active in volunteer work; my wife, Joanne, and I have been traveling and taking advantage of our second home in Andes, New York. For more than five years, I have been a Credit Crisis Counselor/ Financial Coach with the Community Service Society of New York. I have been helping people in one-on-one meetings deal with problems such as adverse credit reports, stifling credit card debt, default judgments arising from delinquent debt obligations, and the quagmire around crippling amounts of outstanding student loans. For the past year, I’ve been working with Trout Unlimited to increase funding for an awesome

program, “Trout in the Classroom” (“TIC”). TIC is a hands-on, STEM focused, environmental K-12 education program that enables students to raise trout from eggs to fingerlings in an aquarium in their school classroom. Following eight months of care and observation of their trout, students release their fish into streams and participate in a day of outdoor stewardship activities, forest hikes, and stream studies. In New York City, many of the students are from inner city schools and wouldn’t otherwise be exposed to the environs outside the five boroughs. I would be delighted to hear from any T-P Alumni who would be interested in learning more or supporting the program. In June 2018, we took the National Geographic/Lindblad “Circumnavigation of Iceland” expedition. Every day was a new chance to see Iceland’s natural wonders: geysers, geothermal mud pools, waterfalls, and volcanic lava fields, and become acquainted with the daily lives of Icelanders. On July 4th, our ship, the National Geographic Explorer, cruised north to Grimsey Island, crossing the Arctic Circle. Due to Iceland’s geophysical attributes, it produces very inexpensive hydroelectricity which has fueled an immense aluminum smelting. I have scaled back my Financial Advisory practice with a view toward fully retiring in the next few years.

| 1962 | Skip Eads Some thoughts regarding John M. Davis ’62, P’91: Without a doubt, the most

courageous man I have ever met. From child diabetes, heart problems, vision loss, and amputation, John fought all of these until his death on August 17, 2018, at the age of 76. The last four years of his life, I would phone him every Monday morning. No matter what his problems were, he was always upbeat and loving life. I miss you, John — it was an honor to be your friend.

| 1964 |

Peter L. Wyeth Several of our classmates who attended our 50th reunion in 2014 have since kept up with each other, gathered at the Ocean Reef Club in Key Largo, FL for a long weekend of golf, fishing, cocktail parties, and cruising on a private yacht. It really is fun staying connected with your classmates! These two grandsons keep Liz and me feeling young. I love rough-housing with them. The oldest is taking up ice hockey in Wilmington, NC if you can believe it. His dad is from Long Island. Maybe someday he will match Tag Demment’s scoring average! My oldest daughter’s high school tennis team, which she coaches just won their third straight Virginia State Championship and her team is undefeated over three years and their record is 64-0. F A L L 2 0 1 9 43

class notes | 1966 | Bob Lynch Wrote and self published a book titled Guardrails, God and Santa Claus, available on Amazon’s website: https://www.amazon.com/ Guardrails-God-Santa-ClausSovereignty/dp/1466314648

the Saturday of reunion weekend is October 5th, my birthday and yes, I will be turning 69! My address is 1308 Fifth Avenue, Asbury Park, NJ 07712. See you in Pawling on the 5th!

Bruce Birns Visited campus this past spring to see his coach and friend, Miles Hubbard ’57, and watch Pride Varsity Baseball’s doubleheader against Choate.

| 1969 |

Bill Shannon Stopped by campus this past summer to work on his 50th Reunion and to visit his good friend and former teacher and coach, Miles Hubbard ’57. Tom Gilmour Greetings from the Jersey Shore! Been a long time since I last wrote Class Notes. I think about twenty years. Well, life is good. Remarried 18 years ago to Patti. Currently working as the Executive Director of a nonprofit special improvement district in Trenton, NJ. Trying to revitalize NJ’s capitol. Running a summer concert series in the city and come to realize, I developed some of that talent creating the T-P Junior Prom. I also manage an art gallery in the city. Had a great run (15 years) turning around the resort city of Asbury Park and eventually moved there. My three children all finished college: Pratt, Monmouth University, and Carnegie Mellon. All have jobs, their own insurance, none live with us, and yes, I finally got them off my cell plan about four years ago. Blessed to have three granddaughters and one grandson. I still do some surfing from time to time and still love living at the shore. So here’s my message: Ironically,

44 T R I N I T Y - P A W L I N G M A G A Z I N E

| 1970 |

Tom Hess Exciting times with our new and first grandchild. There are frequent trips to visit Seattle, a great city. My leadership business continues to keep me busy traveling to work with college athletic departments around the country. I’ve found my way to South Dakota, Wyoming, Kentucky, and Virginia. I’ve learned a lot and it’s inspiring to be around communities of learners. The whole family convened in Laguna Beach in April. Picture here of daughter Carly, wife Georgi, and of course Livia.

Lewis Lazare Hello to all in the Class of '70. I send you greetings from Glion, Switzerland, a tiny village that sits above Montreux, Switzerland, the epicenter of what is familiarly known as the Swiss Riviera. It's a beautiful place where I was fortunate to spend a year of my adolescence prior to enrolling at T-P. My sister and I returned to Glion in July for the first time in more than 50 years. The visit, needless to say, prompted many fond memories. We also visited the school, Institut Monte Rosa, where we studied. Languages are the school's strong suit, and what French and German skills I have are largely the result of my studies at Monte Rosa. But I'm back in the U.S. now, carrying on as a reporter for the Chicago Business Journal, where I have made the airline industry my principal beat over the past several years. It's a fun business to cover — volatile, to be sure, but fun. Looking forward to catching up with everyone on our 50th (talk about memories!) next year. Do feel free to reach me at LewisL3@aol.com in the meantime.

| 1971 |

Richard Lovisa is co-chairing the Class of 1972’s 50th! Hope everyone can make it!

| 1978 |

Gregg Sanik As promised, I successfully completed the “Run to Home Base” event on Saturday, July 27th in Boston running 5 kilometers and raising $1,150. In all, around $2,300,000 was raised for the research-based program which helps PTSD and TBI soldiers. The day was phenomenal and very inspiring as I met soldiers who have gone through the program and reclaimed their life and those of their families. There were about 2,500 runners, 1,288 in my 5K. They must have had chips or something in our bibs because the race was individually timed (I just wanted to finish). The best time that I ever did while training was 46 minutes. I knew that during the race that I kept getting sucked in by “the real runners” and kept telling myself to “pace yourself ”. Well here are my results that were emailed to me.... out of 1288 5K runners.... Not bad for an old guy with artificial parts who hates to run!!

| 1972 |

Michael Moore Stopped by to say hello to his coach and friend, Miles Hubbard ’57.

| 1979 | Eric Enders This past August 7th my wife Sandi and I celebrated our 15th wedding anniversary! Hard to believe that we are up to 15 already, time really flies. Also, I can’t believe it has been 40 years since I graduated! May 27, 1979! Bob Mullaney I am looking forward to seeing the class of 1979 at our 40th reunion this year! Let's have a strong turnout. Trinity-Pawling is looking great and the students are very impressive. Pat Flynn Living the dream in the Rockies. Have a 7-year old boy Liam and an 11-year old daughter Linnea. Working in the property business and we are truly blessed. My wife Ami is a stay-at-home mom and we spend a lot of time with our horses watching the kids ride. The schools are top notch. All the best.

| 1992 | James Bellis Very happy that Don Pettit and

Alex Scrymgeour In 2018, I was executive producer, creator, and writer of the award-

winning television show Eddie’s. Eddie’s is a single camera comedy series starring Eddie McGee (Big Brother season one winner), George Wendt (Cheers), Nikki SooHoo (Heathers), and Jacob Zachar (Greek). Eddie’s is directed and executive produced by Michael Lange (X-Files, Bones, Criminal Minds). Eddie’s recently screened at The Egyptian Theatre in Hollywood to an enthusiastic audience of over 300 people and was received exceptionally well. Eddie’s also recently won Best Television Pilot at the California Film Awards 2019 and recently screened at the Hollywood Reel Independent Film Festival and the Irvine International Film Festival to packed sold-out audiences. It also won a Gold Remi Award at WorldFest Houston 2019, received special mention at the London Worldwide Comedy Short Film Festival 2019, and will be screening in July at the 22nd Annual Long Island International Film Expo. Eddie’s is a brand new scripted feelgood, clean, wholesome, characterdriven comedy with strong diversity about a fictional beach bar and grille in Venice, California, the boss Eddie, his staff and all the regulars, locals, and tourists who eat there. A staple of the Venice Boardwalk, Eddie’s Bar & Grille has been a safe haven for locals and a happening tourist attraction for decades. Hit with an eviction notice that seems impossible to avoid, Eddie himself worries that the location’s legacy is F A L L 2 0 1 9 45

class notes finally coming to an end — but will the amiable collection of employees and regulars that inhabit the bar accept defeat so easily?

Thomas O'Keefe into the world on April 30, 2019.

| 2003 |

| 1996 |

Reynolds Avlon Future T-P graduate, Jack Avlon, is the grandson of Dianne Avlon P'96, son of John Avlon and Margaret Hoover, and nephew of Reynolds.

Robert Kloss Clelia and I got married in her hometown Verona, Italy, then embarked on an adventurous honeymoon exploring Nepal and Bali. I also just started a new position as Project Manager for Schimenti Construction.

| 2002 | | 2007 |

Timothy Daly My wife, Ali, and I welcomed Owen Ryan Daley to this world on January 30th, 2019 at 9:12pm. He weighed in at 7lb. 4oz. and was 20” long. Both Ali and Owen are doing great!

Billy Sabia At the beginning of the year, I started a new position at Anheuser-Busch InBev managing the craft and import portfolio for the Small Format Channel. I moved back to New York City and I’m currently based in the company’s regional office in Jersey City, NJ. Cheers!

| 2008 |

Mike O'Keefe Kristen, Caroline, and I are adjusting to life as a family of four as we excitedly welcomed Owen Michael 46 T R I N I T Y - P A W L I N G M A G A Z I N E

Mickey Carroll After spending most of my career in tech sales, I have recently accepted a role at a nonprofit called Soldiers for Wildlife whose aim is to raise money to fund private land preservations in order to protect many species

of critically endangered animals in South Africa and Zambia. On this property, we train and employ local rangers along with run educational programs focused around antipoaching and conservation to foreigners. If any alumni are interested in getting involved or investing please reach out to me directly. Recently we went into Barstool Headquarters for an interview and I ran into Andrew Manley also a T-P alumni! It was a great experience and awesome running into him!

| 2009 |

Dillon Quinn Recently visited all the way from Washington State! He had the chance to explore campus and catch up with Mr. Coratti, Mrs. Tucci, and other faculty members.

Taylor “T. Webs” Weber I recently opened up a new environmental consultation business (Crown Environmental) and will be doing asbestos, lead, and mold surveys in the tri-state area as well as the five boroughs of New York City. Go Pride!

| 2010 |

Over the summer, this TrinityPawling crew celebrated the marriage of Kathryn and Mike Kellogg ’10.

| 2012 | Evan Kanouse Working at Greenwich Country Day School as a technology teacher.

| 2014 |

| 2017 | Luke Jorgensen Won the first National Championship for Endicott College with the 20182019 roller hockey team.

| 2015 | Keegan West Keegan West graduated with a Bachelor of Science Degree from the United States Military Academy at West Point on May 25th, 2019. Following graduation, West commissioned as a 2nd Lieutenant in the United States Army and will serve as an Armor Officer in the coming years. Following a six-month stint as the graduate assistant to the Sprint football team at West Point, West will proceed to Fort Benning, Georgia for Armor Basic Officer Leader Course. Following this, he will head to his first assignment at Fort Riley, Kansas where he will serve in the 2nd Brigade.

Jimmy Lee In addition to working as an emergency room scribe and a lab assistant, I recently became an administrator for the UCLA Department of Psychiatry and Biobehavioral Sciences, handling department orders and administrative tasks.

Jordi Jefferson I just finished up my first year at Hamilton College. I loved it! First year students are randomly assigned roommates. Marc Welch ’18 and I were assigned to live together completely out of the blue. Talk about good luck. We had a lot of fun in Dunham 108. Marc continues to play lax while I was on the hockey team.

SHARE YOUR NEWS WITH US! Tomas Rodriguez Had the opportunity to coach Tucker Kellogg ’23 on the Showtime Allstar lacrosse team this past summer.

Submit your Class Notes and photographs for the next issue of Trinity-Pawling Magazine online at www.trinitypawling.org/classnotes

Jay Lamot Is currently deployed, along with Henry Fracasso ’16, in Afghanistan with the U.S. Marine Corps. Thank you both for your service! F A L L 2 0 1 9 47

in memoriam

In Memory of Miles H. Hubbard, Jr. ’57, P’82 BY WILLIAM W. TAYLOR

Miles H. Hubbard, Jr. ’57, P’82 passed away on Sunday, July 28, 2019 after a relatively brief, but valiant battle with cancer. He died peacefully at home with his beloved wife Janet and children by his side. Miles was a fixture of Trinity-Pawling, an embodiment of the ideals of the School that he loved. He entered Trinity-Pawling as a sophomore in 1954. During his three years as a student at Trinity-Pawling, he accomplished significant achievements as an athlete, student, and citizen. He amassed 8 varsity letters in football, basketball, 48 T R I N I T Y - P A W L I N G M A G A Z I N E

track, and baseball. In his senior year, he was captain of the football and track teams and won the Most Valuable Player award in both sports. Also in his senior year, he was an integral member of the varsity basketball team which had a remarkable season finishing with a 19-1 record which was the best in School history; the team was named Tri-State League Champions and was recognized as the top team amongst New England prep schools. Miles was a member of the Student Council and elected a Prefect in his senior year. After graduating from Trinity-Pawling, he matriculated at Middlebury College where he was a member of the varsity basketball team. Post-college, Miles served his country as a 1st Lieutenant in the U.S. Army and a Captain in the U.S. Army Reserves. In 1964, Miles returned to Trinity-Pawling as a teacher and coach. In 1973, Miles became Athletic Director while also continuing to teach and coach. As the varsity basketball coach, Trinity-Pawling won 11 Tri-State Championships and amassed a .700 winning percentage. Miles also assisted head coach Chris Kelly ’81 when Trinity-Pawling won the New England Championship with an undefeated record in the 1993-1994 season. In 1989, Miles joined the Development Office as the Director of the Annual Fund. Later he would also serve as a liaison to the Development Office and was particularly adept at reconnecting alumni to the School. Miles has been inducted into the Trinity-Pawling Athletic Hall of Fame four times: once, individually in 2001; once as a member of the 1956-1957 varsity basketball team in 2007; once as a coach of the 1977-78 baseball team in 2009; and, once as a coach of the 19931994 varsity basketball team in 2014. Miles retired as Athletic Director in 2001 after 37 years of loyal, dedicated service to the School. In 2005, he returned to serve the School in the equipment room of the gym where he continued to provide sage advice to coaches, young and seasoned alike, as well as lessons of accountability to scores of students who were likely oblivious to the lion in their midst.

Miles is survived by his devoted and lovely wife, Janet Hubbard P’07. He is also survived by his son, Jeff ’82, daughter-in-law Julie Hubbard, and three grandchildren Colin, Giles, and Ginger; his daughter Sharon Hubbard Gaines and her husband Jim Gaines; stepdaughter Alicia Hynes, her husband Tom Hynes, and their children Derek and Dylan Hynes; and stepson, Philip Ignarra ’07. He was predeceased by his ex-wife, Terry. On his senior page of the yearbook in 1957, Miles included a quote from Cicero which reads, "A man’s own character is what most becomes him." Evinced by the thousands of students, coaches, teachers, and alumni whose lives have been indelibly impacted by the lessons of responsibility, accountability, and perseverance that Miles imparted by his life of dedication and service to the School, his life revealed an abundance of character that truly became him. Alumni, family, and friends from near and far attended the beautiful service at All Saints’ Chapel on the TrinityPawling School campus on Sunday, August 11, 2019 and reception near Hubbard Court in Trinity-Pawling’s Smith Field House. Well Done, Thou Good and Faithful Servant.

“ Thousands of lives have been indelibly impacted by the lessons of responsibility, accountability, and perseverance that Miles imparted by his life of dedication and service

”

to the School.

F A L L 2 0 1 9 49

IN MEMORIAM We extend our heartfelt sympathy to the families of these Trinity-Pawling and Pawling School alumni. Mr. Harold J. Enstice ’42 April 5, 2019 Clarence, NY

Mr. Miles H. Hubbard, Jr. '57, P'82 July 28, 2019 Pawling, NY

Mr. Northrop D. Holbrook ’80 September, 2018 Ramsay, NJ

Mr. Pomeroy Smith ’42 January 27, 2019 Dallas, TX

Mr. Richard Hillmann ’59 June 15, 2018 Warwick, NY

Mr. Graham Atkinson ’81 June 28, 2019 Watertown, NY

Mr. Charles E. Utley ’44 August 14, 2018 Los Altos, CA

Mr. Frederic E. Gagel ’64 February 23, 2019 Dayton, OH

Mr. Edward B. Mosle ’83 March 26, 2019 Cockeysville, MD

Mr. Harold J. McGrade, Jr. ’57 June 2, 2019 Grasonville, MD

Dr. James D. Collins ’70 April 12, 2018 Pittsboro, NC

Mr. Tyler Benham ’90 August 14, 2019 Lake Worth, FL

We also offer our warmest condolences to the families of these former faculty, parents, and friends of Trinity-Pawling School. Mr. Winthrop Allegaert P’82 September 6, 2018 New York, NY

Mrs. Patrice Morini P’13 June 11, 2019 Carmel, NY

Mrs. Barbara D. Simpson W’40 November 16, 2018 Vero Beach, FL

Dr. Peter Becker P’05 May 29, 2019 Fayetteville, NY

Mr. Harold A. O’Callaghan P’81 June 4, 2018 Rye, NY

Dr. Martin A. Shaw July 17, 2019 Great Neck, NY

Mrs. Percilla A. Chappell P’82 April 8, 2019 Pawling, NY

Dr. David D. Peete P’80 February 20, 2018 Arlington, VA

Mrs. Helen O. Simpson W’42 October 4, 2018 Seven Lakes, NC

Mrs. Nancy Doering Field W’23 June 18, 2018 Providence, RI

Mrs. Sally R. Pryor P’88 June, 2019 Bedford, NY

Mrs. Eunice Edwards Tenney P’70 April 30, 2019 Ponte Vedra Beach, FL

Mrs. Helene Gorman W’35 November 15, 2018 Naples, FL

Mr. Ronald L. Reopel March 21, 2019 Sunset Beach, NC

Mr. Leo R. Turley December 7, 2018 Queensbury, NY

This list includes the individuals whose deaths were reported to the Office of Advancement prior to August 15, 2019.

50 T R I N I T Y - P A W L I N G M A G A Z I N E

from THE archives THE EVOLUTION OF OUR DINING HALL | 1925 |

The original dining hall was on the first floor of Cluett at the north end from 1910, when the Pawling School moved from its first home in Pawling Village in Dutcher House up the hill to the current site of the School, until 1970. Here it is in 1925, fully decorated with school banners for a special dinner.

| 1960 |

After the School reopened as Trinity-Pawling following World War II, Headmaster Matt Dann used the crest of the Trinity School before shifting to the Pawling School’s crest in the 1950s. As you can see in this image of boys having dinner in the Cluett dining room in the 1960s, this later crest is what appears on the fireplace hood.

| 1986 |

The interior of the dining hall erected in 1970 down the hill from the headmaster’s house, showing meal time in the mid-1980s.

| 2019 |

BY MEGAN BURLINGTON

Scully Hall was dedicated on September 25, 2009. This upgraded dining facility occupies the same spot on campus as its predecessor, and the two school crests that once decorated the fireplace hood in Cluett now adorn the walls of Scully Hall’s lobby.

Downsizing? Think archives! If you have photographs or any other memorabilia from your time as a student at Trinity-Pawling or Pawling School you’d like to donate, contact Megan Burlington at mburlington@trinitypawling.org F A L L 2 0 1 9 51

Honoring a Legend CELEBRATING THE IMPACT OF MILES HUBBARD ’57 BY MARIA BUTEUX READE

Done properly, a memorial service can turn mourning a person’s death into a celebration of his life. The nearly 300 guests who gathered on Sunday, August 11 to pay final respects to Miles Hubbard ’57 experienced that transformative power. Over the course of several hours, a fitting tribute, held in All Saints’ Chapel, followed by a reception in Smith Field House and the Hubbard Gymnasium, lauded the legendary coach and athletic director’s 54 years at Trinity-Pawling. Prior to dismissal from the Chapel, two members of the U.S. Army bestowed formal military honors, presenting Hubbard’s wife Janet with a crisply folded American flag, while -played to honor his service in the Army Reserves. On that bluebird August day, generations of alumni, faculty, trustees, staff, and community friends filled All Saints’ wooden pews to hear reflections of Bruce Birns ’70, Chris Kelly ’81, Headmaster Bill Taylor, and former Chaplain John Gedrick. John Paul Burlington ’95, Erik Olstein ’86, P’11, ’14, ’17, Brian Foster ’79, and David Coratti P’08 offered readings. The Reverend Daniel Lennox, Trinity-Pawling’s chaplain, served as officiant. Birns recounted the evolution of his 53-year friendship with Hubbard. Alternating between choking back tears and self-deprecating laughter, Birns shared tales of playing basketball for Coach Hubbard in the late 1960s, specifically from his viewpoint as a founding member of the “30-30” club, relegated to the far end of the bench and hoping to see 30 seconds of court time if the team were up or down by 30 points. In his later post-coaching years, Hubbard’s favorite pastimes were sweeping the court floor and doing the uniform

52 T R I N I T Y - P A W L I N G M A G A Z I N E

laundry. Birns continued, “The gym was his and he let people know it. He ran that gym as though guarding the Mona Lisa at the Louvre. God forbid he found T-P students playing on it after he closed it for the night or wearing non-sneakers.” These amusing accounts elicited appreciative laughter from the congregation who understood that Hubbard’s signature gruff approach belied a deeply caring heart. Birns poignantly described Janet Hubbard, whom Miles married in 2005, as his “fearless and loyal first mate who steered him magnificently through both the sweet and sometimes choppy waters of later life, infusing him with the fountain of youth.” “Miles was a champion, not just because of the banners that adorn the walls of Hubbard Gymnasium but by the way he lived his life – with love, passion, dedication, humor, and humility. He set a high bar of excellence for all of us to aspire to. There is no doubt that God will choose Miles to coach the angels. Undoubtedly they will be in good shape after Miles has them jumping from the clouds and stars, and without question, with Miles in charge of the heavenly laundry, they will have the cleanest and shiniest wings around. When my day comes, if I’m lucky enough to be sitting with that team, I don’t care if he ever puts me in. To be sitting near him on that bench will be more than enough for me.” Chris Kelly ’81 shared reflections as a player and then coaching with Hubbard from 1989 to 1999. “Great coaches are gifted with an ability to unlock the potential in others,” Kelly proposed. They possess some magnetic force of personality. Great coaches are born, not made.” Kelly spoke of Hubbard’s mantra ‘Do the right thing’ as his philosophy

of coaching and of life. “Coach Hubbard wanted us to do the right thing by being a good teammate – working together and being unselfish. By being consistent and being prepared – Coach was a stickler for details and the fundamentals. Do the right thing by being a competitor. He preached that in order to be great at anything, you had to work at it every day. He wanted his players to be passionate. We saw that in his own infectious enthusiasm.” Kelly closed with an observation that rang true for anyone who knew Miles Hubbard. “As soon as you met him, he was coaching you - like it or not - peering into what made you tick, giving advice, teaching and challenging you as an athlete and a young man.” He concluded, “We lost a great man but his influence on helping so many young kids become better men will last for generations.” Headmaster Bill Taylor described Hubbard as a ‘stalwart force of continuity’ within the institution, yet able to find plenty of humor in life and laugh at himself. Taylor

quoted comments from Hubbard’s teachers and advisors in the mid-1950s, revealing the young man’s commitment to perseverance and to excellence. “In his 54 years of service to Trinity-Pawling, Miles Hubbard created excellence by how he lived his life and how he taught and modeled the fundamentals of hard work, honor, accountability, perseverance, and pride. It is impossible to overstate the impact Miles Hubbard has had on the School.” In his homily, former Chaplain John Gedrick urged the congregation to “share the burden of grief by giving voice to stories.” And that is precisely what Miles and Janet Hubbard and their extended family would want us to do: to share stories and laugh, to take the underlying lessons to heart, and to take pride in a job well done. We should channel Miles who, after sweeping the gym floor, rolling the rack of basketballs into the storage closet, and folding the last uniform, would relax with friends, smile, and toast life… with an ice-cold can of Coors Light.

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end note

Jennifer Taylor Jennifer Taylor has had a connection with Trinity-Pawling for 31 years. Her roles at the School between 1988-2001 tapped into an array of her interests and talents — including being a teacher in the Language Retraining Program, the editor of Trinity-Pawling Magazine, and the Director of Parent and Alumni Relations. Since returning to Trinity-Pawling in 2015, Jennifer has immersed herself in the fast-paced activities of the School and the wider Pawling community. WHAT WAS IT LIKE TO RAISE YOUR CHILDREN ON CAMPUS? “Idyllic! My children loved the ‘big boys’. Faculty children were always looked after by the entire community. It was sometimes difficult to balance family life with our busy schedules, but it was worth it — I wouldn’t change anything.” WHAT ARE YOUR FONDEST MEMORIES OF YOUR EARLY YEARS AT TRINITY-PAWLING? “Helen Hauser and I really hit it off, and working with Carol Kneeland was fabulous! I enjoyed teaching and getting to know the boys. Now it’s fun to reconnect with former students when they come back for Reunion Weekend. One memory that stands out was during John Lloyd Owen’s service in the Chapel in 1994 — all the boys who were playing on the quad stopped what they were doing and removed their hats out of respect. It was a very powerful moment.” WHAT DO YOU ENJOY THE MOST ABOUT BEING BACK? “It’s good to be back! It was exciting to see faculty families and alumni friends. Hosting trustees and new faculty candidates overnight at Gamage House gives me a chance to get to know people more deeply. I love hosting the Women of T-P Book Club, and being involved with the town organizations. Volunteering at the Pawling Resource Center and co-chairing the Pawling Community Foundation is very rewarding. And I love taking our dog Izzy on walks through the new property — I imagine all the possibilities of that open space and the opportunities it will allow for the boys to get outside.” WHAT ARE YOUR FAVORITE TRADITIONS AT TRINITY-PAWLING? “Candlelight. Stepping Up. The brotherhood — the boys here can be true to who they are, they support each other, and they are able to try new things — it’s a special community. I’ve also started a new Trinity-Pawling tradition of making a cake each month for the faculty who are celebrating a birthday that month. It’s always a surprise when it shows up in the faculty lounge. My carrot cake and almond cake get great reviews — and to think I had never made a cake from scratch before starting this!”

54 T R I N I T Y - P A W L I N G M A G A Z I N E

Trinity-Pawling Magazine is published by the Office of Communications for alumni, parents, and friends of the School.

Headmaster William W. Taylor Director of Advancement Regan S. LaFontaine Director of Communications Judy M. Redder Senior Writer Maria Buteux Reade Class Notes Editor Janet P. Hubbard P’07 Photo Credits Bizzy Amor Colleen Dealy Jim Deese Photography Tom Kates Adam Koble Photography Nicolle McDougal Connie Rafferty Tom Thrasher Copyright © 2019, Trinity-Pawling School Trinity-Pawling School 700 Route 22 Pawling, NY 12564 845-855-3100 www.trinitypawling.org

Trinity-Pawling School admits students of any race, color, creed, sexual orientation, national and ethnic origin to all the rights, privileges, programs and activities generally accorded or made available to students at the School. It does not discriminate on the basis of race, color, creed, sexual orientation, national and ethnic origin in administration of its educational policies, scholarship and loan programs and athletic and other School-administrated programs. For Parents of Alumni – If this issue is addressed to your son who no longer maintains a permanent address at your home, please notify the Alumni Office with the correct mailing address. Email alumni@trinitypawling.org or call 845-855-4829. F A L L 2 0 1 9 55

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CONGRATULATIONS CLASS OF 2019!

“ Class of 2019, I ask you to learn not only from your teachers but also from your peers. I challenge you to treat everyone you meet in the future as sincerely as you would your brothers here, and I charge you to expand your brotherhood until it has no bounds.” — Valedictorian Yin “Leo” Jiang ’19