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Summer 2011









Our food issue celebrates the sweet successes of alumni in the restaurant business and beyond.



26 32 36 40

Food for Thought

By Cindy Sutter

Featuring cookbooks spanning more than 100 years, the Husted Culinary Collection is a fascinating history of the way we eat.

Knoebel Calling
By Richard Chapman

Students need passion, know-how and real-world experience to succeed in DUs school of hospitality management.

Alumni Symposium
SE PTE MBER 3 0 O C TOBE R 1 , 2 0 1 1

The fifth annual

Hard Rock Life

Peter Morton created the worlds most popular rock n roll restaurant. Then he opened a hotel that changed Las Vegas forever. Now what?

By Valli Herman and Greg Glasgow

Eat Like a Pioneer

By Kathryn Mayer

From north to south, breakfast to dinner, pancakes to pizza, these 26 alumni-owned restaurants are putting DU on Denvers culinary map.


44 45 47

Editors Note Letters DU Update 8 News Childrens health 11 History Classic cocktails 13 People Restaurateur Frank Bonanno 15 Views Nelson Hall 16 Arts Vintage lunch boxes 19 Research The science of taste 20 People Yard House founder Steele Platt 22 Q&A Cookbook author Susie Heller 25 Essay The souls food Alumni Connections


University of Denver Magazine Summer 2011

On the cover: This DU-themed cake, created by cake artist John Spotz of Denvers l Bakery Sensual, features edible replicas of the Mary Reed Building, the Ritchie Center for Sports & Wellness and Johnson-McFarlane Hall. Photo by Wayne Armstrong. This page: The Hard Rock Hotel and Casino in Las Vegas is part of the Hard Rock empire co-founded by DU alumnus Peter Morton; read the story on page 36. Photo by Erik Kabik/Retna Ltd./Corbis.

University of Denver Magazine Update



Editors Note
It was my co-worker Kathryn Mayersince departed for a managing-editor gig elsewhere in Denverwho first had the idea for a food issue of the University of Denver Magazine. We were turning up so many stories about alumni doing interesting things in the restaurant world, both in Denver and around the country, that she figured we could easily fill an issue with them. As an avid diner-outer, if not much of a cook, I agreed. We knew we had to profile Frank Bonanno, a real estate grad who owns six of Denvers highest-profile restaurants, so I sat down with him at the bar of his restaurant Mizuna, where he chewed tobacco and told me about his journey from pizza cook to gourmet chef (page 13). I also thought it would be fun to go behind the scenes at the Knoebel School of Hospitality Management. Everyone knows DU has a great hotel and restaurant management program, but what do the students there actually do? We put staff writer Richard Chapman on the case, and he turned in a typically entertaining and informative report (page 32). But the best part of putting together our food issue was the alumni-owned restaurant roundup youll find on page 40. Reading about all the cool places that DU folks have opened made me so hungry I immediately put them on my to-eat list, starting with a Sunday-morning trip to Snooze for a Bloody Mary and some corned beef hash. Next on my list are ChoLon Asian Bistro, which I first wrote about for our DU Today website (www.du.edu/today), and two other alumni-owned restaurants Ive heard great things about: Gene Tangs 1515 and Blair Taylors Barolo Grill (page 54). Fortunately I was already familiar with the hearty brunch fare and tasty beers at the Bull & Bush and the awesome sandwiches at Vert Kitchen, located just a few miles from DU. And for two years in a row, our University Communications office has held our Thanksgiving eve happy hour at Jim Wistes Campus Lounge, which puts out a free turkey-and-all-the-trimmings spread the night before the big day. As author Susie Heller says in our Q&A (page 22), Everyone has an opinion on food. Its our unifier. I hope our special food issue gives you a lot to think about, and I hope it makes you hungry. If you live in the Denver area, think DU the next time you go out to eat. And if you live somewhere else and know of alumni-owned restaurants in your area, please tell us about them.


w w w. d u . e d u / m a g a z i n e
U N I V E R S I T Y Number 4 Volume 11, O F M A G A Z I N E

The next world power
I greatly enjoyed the article China on the Rise [winter 2010]. It reminded me of my first quarter at DU (fall of 64). I had enrolled for a class called The Rise of the West. I had no idea what I was in store for; it just sounded interesting. I took myself over to a large lecture hall (maybe in Boettcher) and realized that there were upperclassmen and underclassmen in the same room. A very distinguished-looking British man started lecturing on the decline of the West. It took me a few classes to get accustomed to his heavy British accent. He was, in fact, the famous historian Arnold Toynbee. I was thoroughly shocked when he told us that China would be the next world power. I enjoyed the class, and my interest in China had been piqued. A few years ago I was fortunate enough to travel to China. I found his words frequently echoing in my ears. Here was, indeed, the next world power, and I could see the evidence for myself.
Anne Gumbiner Ney (BA 68) Bettendorf, Iowa



Jim Berscheidt

Managing Editor

Chelsey Baker-Hauck (BA 96)

Assistant Managing Editor

Greg Glasgow
Associate Editor

Tamara Chapman

Kathryn Mayer (BA 07, MA 10)

Editorial Assistant

Amber DAngelo Na (BA 06)

Staff Writer

Richard Chapman
Art Director

Craig Korn, VeggieGraphics


Wayne Armstrong Laurie Budgar Kim DeVigil Katelyn Feldhaus Jeff Francis Kristal Griffith Jeffrey Haessler Blake Harrison (JD 01) Valli Herman Cindy Hyman Shaw Nielsen Nathan Solheim Chase Squires (MPS 10) Samantha Stewart (BA 08) Cindy Sutter Jill Wilson
Editorial Board

Nothing affirmative there. But is there a doubt that even with some cost savings through reform, premiums are only likely to keep rising out of reach and keep more Coloradans from spending on health care? Who or what can stop this? After reform is fully implemented, will there be genuine, compelling incentive for insurance companies to keep the rate of price increase lower than what it is now? Will the proposed penalties make insurance any more affordable for the bloke just out of range of the subsidies but still having trouble making ends meet? It just doesnt seem like the math checks yet. I thank the team at DU who points out that a rework of our health care systemsome kind of rework could provide compound benefits for Coloradans. But perhaps the reform, as currently defined, will not be so great for our economy as they say.
David Reusch DU neighbor

Chelsey Baker-Hauck, editorial director Jim Berscheidt, interim vice chancellor for University Communications Thomas Douglis (BA 86) Jeffrey Howard, executive director of alumni relations Sarah Satterwhite, senior director of advancement communications Amber Scott (MA 02) Laura Stevens (BA 69), director of parent relations

Health care questions remain

Explosive journalism

Printed on 10% PCW recycled paper

The University of Denver Magazine (USPS 022-177) is published quarterlyfall, winter, spring and summerby the University of Denver, University Communications, 2199 S. University Blvd., Denver, CO 80208-4816. The University of Denver (Colorado Seminary) is an Equal Opportunity Institution. Periodicals postage paid at Denver, CO. Postmaster: Send address changes to University of Denver Magazine, University of Denver, University Advancement, 2190 E. Asbury Ave., Denver, CO 80208-4816.

Greg Glasgow Assistant Managing Editor

How will Colorados economy benefit from health care reform if people still simply cant afford rising insurance premiums? The article [Research, winter 2010] doesnt say, and neither does the study preview posted on the Center for Colorados Economic Future (CCEF) website. But this seems exactly the kind of question we should answer before presuming the reform is going to serve us so well. CCEFs funding partner, the Colorado Trust, offers more documentation. At least two of its recent publications cite high cost as the overwhelming reason why Coloradans defer purchasing health insurance, but the authors only conclude by suggesting that we continue to examine the affordability of insurance products within the state.

What do you get when you cross feminism with multiculturalism and a dash of Marxism? You get the article in the spring 2011 edition of your magazine [Beyond the Veil], which features Rebecca Otis, an aspiring, well-intentioned graduate student who must disguise her own Jewishness to live among people who have demonstrated many times they are not interested in peace with Israel. You also get a bizarre argument that an empowered woman in Palestine is one who seeks to don a suicide vest and detonate herself in an ice cream parlor or any other legitimate target of a nationalist struggle. I suggest she mistitled her dissertation. A more accurate title might have been I am woman; hear me explode!
Ken Morris (MA 93) Golden, Colo.

By no means can I compare myself with Neil Duncan, the brave young veteran who appears on the cover and whose heroic story of recovery is detailed within the pages [Climbing Back, spring 2011], but I too am a combat veteran. I too returned to the United States and pursued my degree at DU. The thing that stuck with me the most is the fact that it seems as if DU is acknowledging our current crop of brave volunteer servicemen and women. This show of gratitude and respect will certainly go a long way toward helping in the healing process. Thank you for that. Reading about the TEDxDU program made me wish that I was not stuck on the East Coast so that I might be able to attend in person these up-to-the-minute and exciting presentations. The current crop of DU students are so lucky to have this sort of program being made available to them. I noted with sadness the passing of Murray Armstrong. When I was a student at DU, Murray used Keith Magnuson as the hockey teams hatchet man, and I fondly recalled what an exciting time it was every game that the 196869 Pioneers were on the ice! Lastly, as I read the letters, I was also struck by Barbara Nelsons comments [about the winter 2010 issue]. I have to agree with her on this current issue. Wow! The same evening that I devoured this issue (cover to cover), I then recalled several articles to my wife during our evening meal. She replied, Boy! That magazine certainly has you all jazzed up! Again, thank you!
John Wear II (BSBA 71) New Hope, Penn.

Jazzed up

Jeffrey Haessler

More on Phipps

The article on the Phipps family [The Phipps Legacy, spring 2011] did not mention that they owned a large ranch at Wagon Wheel Gap, near Monte Vista,
University of Denver Magazine Letters

University of Denver Magazine Summer 2011

Colo. My father-in-law, Charles Durkee, was a farmhand there, and his wife was a nanny for Allan and Gerald.
Peter Homburger (BS 50, MBA 56) Wheat Ridge, Colo.

Thank you for the lovely article about the Phipps family, the Phipps mansion and the Phipps tennis house. I was one of the lucky students who was hired over the years to live, with my wife, in the apartment above the tennis court and to serve as the conference coordinator for all the conferences and events that DU scheduled in the tennis house. But no article about the mansion is complete without mention of Sy and Lulabelle Alexander, who lived for decades in the mansion. They came from Corsicana, Texas, and served the Phipps family for many years as cook (Lulabelle) and butler/valet (Sy). After DU opened the house for conferences and meetings, Sy and Lulabelle stayed on, hired by DU,

and assisted in numerous ways well into their 80s. They were a remarkable pair effervescent, caring, humble and loyal to DU and to the heritage of the mansion. My wife and I were fortunate to meet them and to love them, and they were a very important part of the history of that place.
Lawrence Raful (JD 75) Long Island, N.Y.

Words of gratitude

I read the Editors Note in the spring 2011 University of Denver Magazine and was very moved by it. When I graduated from DU in 1961 I joined the Peace Corps and went to the Philippines for two years. I lived in Ibajay, Aklan, on the Island of Panay (next to Negros Island). Every day the people spoke of World War II because it had affected each of them. The Japanese had occupied Ibajay and were terribly cruel to the people. On market day each Tuesday, people

would come up to me, tug on my skirt and simply say, Thank you. They then walked away. After several people did this, I asked, What are the people thanking me for? I was told they were thanking me for liberation. I was the first American they had seen since the war ended, and they were very appreciative of the Americans who liberated them. So [Chelsey Baker-Haucks] great uncle was not forgotten. To this day he is very much appreciated by the people in the Philippines.
Sylvia Boecker (BA 61) Williamsburg, Va.

9 12 14 18 21 24

Tuition increase Hamilton donation U.S. News rankings Woodstock West Ski championship Energy savings

Send letters to the editor to: Chelsey BakerHauck, University of Denver Magazine, 2199 S. University Blvd., Denver, CO 80208-4816. Or e-mail du-magazine@du.edu. Include your full name and mailing address with all submissions. Letters may be edited for clarity and length.

You dont have to visit Denver to reconnect with your alma mater; DU is coming to you in 2011. Please join us for an evening of light hors doeuvres, drinks and the opportunity to mingle with fellow alumni, university leadership and staff. For more information, please visit www.alumni.du.edu/DUOnTheRoad or call 800-448-3238, ext. 0.
Wayne Armstrong

Look for us in 2011 as we travel to the following cities:

New York June 7 Boston October 14 Washington DC June 9 Tampa October 18 Las Vegas September 8 Miami October 19 Seattle September 28

Aspiring chefs from DUs Ricks Center for Gifted Children in February received a weeklong series of cooking lessonsincluding spending time with a professional chefduring a special week called intersession for 5th8th graders. During intersession, teachers create classes designed to encourage students to pursue a passion or discover a new one. Instructing the chefs-in-training was Dan Witherspoon from Denvers Seasoned Chef Cooking School. Besides mixing and measuring, the students learned about the regional Mediterranean cuisines of France and Italy.
University of Denver Magazine Update

University of Denver Magazine Summer 2011

DU_OTR-009_SummerAd_Final_Rev2.indd 1

5/10/11 10:20:09 PM

Top News

DU partnership encourages healthy choices for rural Colorado kids

By Amber DAngelo Na

Tuition to increase by 3.74 percent in 201112

The DU Board of Trustees has approved a 3.74 percent tuition increase for the 201112 academic year. Effective fall 2011, full-time undergraduate tuition will be $36,936. Room and board charges for students choosing standard double-occupancy rooms and the premium meal plan are set at $10,184. The mandatory student fee will remain unchanged at $321, as will the student health fee of $432 and the technology fee of $144. In total, the cost of attendance for DU undergraduates will increase by 3.68 percent to $48,017. Graduate student tuition will rise to $1,026 per credit hour effective fall 2011. Some graduate students enrolling in 1218 credit hours per quarter will be charged a flat rate (tuition equivalent to 12 credit hours), or $36,936 for the academic year. DU students and parents were notified of the tuition hike in letters sent by Provost Gregg Kvistad Feb. 17. At the University of Denver, our careful planning and actions in the last three years have not only preserved but enhanced the value of a DU education, Kvistad wrote. Building on a budgetary and fiscal discipline that was already in place, the University restructured its non-academic staff and reduced its expense budget. According to Kvistad, the University has continued to invest in its core mission of promoting learning by adding 16 faculty positions, with plans to add 23 more next year. On the financial front, the University added $10 million in aid last year and intends to add more than $8 million next year. Those two investments, Kvistad wrote, are the most important the University can make for a students education.
Kathryn Mayer

Pioneers Top 10

Morgridge College of Education is part of a project aimed at improving childrens health in Colorados San Luis Valley and other rural communities in the state. The project, Healthy Eaters, Lifelong Movers (HELM), will increase student access to healthy meals, physical activity opportunities and quality physical education. DU is partnering with the Colorado School of Public Healths Rocky Mountain Prevention Research Center on the implementation of the HELM project, which is estimated to reach more than 11,200 elementary, middle and high school students by the grants end in October 2013. The partnership received a $1.8 million grant in October 2010 from the Colorado Health Foundation, which says Colorado is one of the leanest states for adults in the nation but ranks 23rd out of 50 for childhood obesity. The project is designed to reverse this trend and encourage healthy habits. Nick Cutforth, a DU professor of research methods and statistics and a former physical education teacher, and Elaine Belansky, an assistant professor of community and behavioral health at the University of Colorado-Denver, are lead project designers on the effort. The staff also includes a San Luis Valley-based project director and three site coordinators. I taught physical education for 10 years in England, Chicago and Denver, Cutforth says. Physical education has always been close to my heart. This program combines physical education with my interest in community-based research. The funding includes support for one Morgridge doctoral student who will assist the project director with field research in the San Luis Valley and eastern Colorado. Other opportunities for graduate studentsincluding assistantships, internships and practicumsare likely to arise during the project. Cutforth anticipates bringing doctoral students into the field by fall 2011. During the first year of the project, the research team will begin work with 19 elementary schools in the San Luis Valley and 10 elementary schools in eastern Colorado. They will expand the program to middle schools and high schools spanning 14 school districts in the San Luis Valley in winter 2012. By 2013, the project will have reached 57 schools across both regions. During this period, we will work with the schools to increase the quality of physical education as well as opportunities for physical activity and healthy eating. Sustaining these increases is a crucial part of the program, Cutforth says. Cutforth, who has worked in the San Luis Valley for five years, says the Colorado Health Foundation encouraged program staff to include eastern Colorado as part of the grant. The area is underserved and lacks resources, according to Cutforth. For 18 months we engaged San Luis Valley teachers, principals and superintendents in a planning process to answer the question, What would it take to improve the quality of physical education in the San Luis Valley? and are delighted that the Colorado Health Foundation has recognized our efforts to work with schools to increase student opportunities for healthy eating and physical activity, Cutforth says.


Favorite Colorado beers

1. Denver Pale Ale (Great Divide Brewing Co., Denver) 2. India Pale Ale (Avery Brewing Co., Boulder) 3. Blue Paddle Pilsner (New Belgium Brewing, Fort Collins) 4. Peak One Porter (Back Country Brewery, Frisco) 5. 90 Shilling Ale (Odell Brewing Co., Fort Collins) 6. Avalanche Ale (Breckenridge Brewery) 7. Easy Street Wheat (Odell Brewing Co., Fort Collins) 8. Third Eye Pale Ale (Steamworks Brewing Co., Durango) 9. Dales Pale Ale (Oskar Blues Brewery, Lyons) 10. Coors Banquet in a can (Molson Coors Brewing Co., Golden)

Lamont Director Joe Docksey ends DU run on a high note

While Joe Docksey already can toot his horn about his accomplishments as a teacher, performer and administrator at the University of Denver, his magnum opus lies in his work as a builder. Docksey, who will retire as director of the Lamont School of Music on July 31, was a driving force behind Lamont facilities and the Newman Center for the Performing Arts. Throughout their conception and construction, Docksey provided input based on his own thoughts about successful music education and ideas from teachers and students. Examples of Dockseys influence include spacious teaching studios that allow professors to share and practice their craft in comfort, classrooms outfitted with wooden floors and stage lighting, and practice rooms that simulate acoustic conditions found in almost any performance setting. The first two or three years this building was open, I spent every day here, seven days a week, Docksey recalls. I just couldnt make my body go home. And his dedication paid off. Since opening in 2002, the Newman Center has attracted large music conferences and many of the worlds top performers. Lamont has bolstered its position as one of the top music schools in the nation, and the Newman Center has become nationally known as a performance venue. Lamont is at the top of its game right now, Docksey says. While Docksey plans to retire from DU, he has no plans to retire from performing and will continue his association with the Denver Brass, one of the worlds top professional brass ensembles. Music patrons will still hear his high Cs a few times a year on Newman Center stages, but the 64-year-old trumpeter doesnt have many other concrete plans after he leaves. Im purposely not trying to plan my life after Aug. 1, Docksey says. Ive been asked to consider things, but Im going to see what retirement feels like first.
Nathan Solheim

Morgan Lane Photography/Shutterstock

Bernard Grant

Compiled by Blake Harrison (JD 01), a Colorado deputy district attorney who organized a state ballot initiative to allow liquor stores to be open on Sundays. (It passed in 2008.)

University of Denver Magazine Summer 2011

University of Denver Magazine Update


They said it

Cocktail culture
By Laurie Budgar

The character of this team is defined by what we could do when playing behind in the third period. We never gave up and we always stuck together.
Senior defenseman Chris Nutini, quoted in The Denver Post after DUs 61 loss to WCHA rival North Dakota in the NCAA Midwest Regional championship hockey game

If the recent events in Egypt confirm anything, it is that the only thing worse than not getting what you want is getting what you want.
From a FoxNews.com op-ed written by law Professor Robert Hardaway

The governors are sadly ill-advised and probably havent stopped and thought about what kind of transportation system this country really needs. The system we have now is gaudy, wasteful, polluting and dangerous.
Gil Carmichael, founding chairman of the board of directors of DUs Intermodal Transportation Institute, quoted in a Yahoo news article about Republican governors rejecting President Obamas high-speed rail plan

He taught me what I still practice todaythat art is trial and error. You keep working and working and working until its right, and he insisted that.
Cartoonist Ed Stein, quoted in a DU Today obituary for Roger Kotoske, a former DU art professor who died Nov. 19, 2010

Titanic tribute, jazz artists converge for Newman Centers 201112 season
Jazz fans will find a lot to like about the 201112 Newman Center Presents series, which includes performances by vocalist Jane Monheit on Oct. 18, pianist Chucho Valdes and his Afro-Cuban Messengers band on Feb. 14 and pianist Brad Mehldau and his trio on May 11. In keeping with the seasons Convergences theme, the Newman Center also will feature some jazz-heavy collaborations, including Abraham Inc.a musical project that teams klezmer clarinet player David Krakauer with funk trombonist Fred Wesley, of James Brown fame, and DJ Socalledon Nov. 12; and Boston Brass and Imani Winds, who will team up March 21 to perform their arrangements of songs from two classic Miles Davis/Gil Evans albums, Porgy and Bess and Sketches of Spain. On April 15, the Newman Center joins forces with Denver Friends of Chamber Music, Historic Denver Inc., History Colorado, the Colorado Historical Society and Young Voices of Colorado to present a concert commemorating the 100th anniversary of the sinking of the Titanic. The show features the JACK string quartet playing Gavin Bryars The Sinking of the Titanic, plus a commissioned piece by composer Payton MacDonald in honor of the most famous survivor of the wreck, Denver resident Margaret Molly Brown. Single tickets go on sale July 21. Call 303-871-7720 or visit www.newmancenterpresents.com for tickets and a full lineup.
Greg Glasgow

had it even better. Until Prohibition, Americans were the best cocktail makers in the world. People from all over the world came to America to learn how to make cocktails, says Max Goldberg (BSBA 05), who co-owns the Patterson Housea pre-Prohibition-style cocktail bar in Nashvillewith his brother Benjamin. When federal laws clamped down on the sale and consumption of alcohol in the 1920s, drinking went underground, says Goldberg (pictured left). Basically, the cocktail became nothing more than a spirit and a mixing agent combined together as fast as possible, to get people as drunk as possible, in case a raid occurred. The art of cocktails was lost, Goldberg laments. But now hes among the pioneers in a wave of cocktailrevival bars washing across the nation. The Goldberg brothers opened the Patterson House in 2009 and began collecting accolades almost immediately including being named No. 12 on GQs list of the top 25 places in the country to drink. The Goldbergs holding company, Strategic Hospitality, owns and operates six other restaurants and bars, some with an equally historical bentlike Merchants, which operates in a building that formerly served as a brothel, an ammunitions parlor and a hotelso its not surprising that the Patterson House is widely acclaimed for its authenticity. Start with the building. Constructed in 1899, it retains its original fireplace and some of the walls. The rest has been renovated, but youd never know it. The wallpaper, leathers, chandeliers and dark woods evoke the period and lend an incredible kind of speakeasy vibe, Goldberg says. And the 68-foot-long bar gives patrons a clear view of the bartenders who are handcrafting their drinks. That, after all, is the real focus. Everything is carefully measured out with eyedroppers, Goldberg explains. We use eight different kinds of ice because as the ice melts it changes the water content, which will change the flavor profile as well. The staff also squeezes its own juices daily and makes its own bitters. And to learn how to combine it all properly, Patterson House mixologists go through 120 hours of training. They develop some of their own libations, but many of the recipes come from Strategic Hospitalitys partner, Alchemy Consulting, whose founders were the original bartenders at New Yorks Milk & Honey, one of the first cocktail artistry bars in the country. Using recipes that existed before, they take the classic components and create their own riff on classic cocktails, Goldberg says. Those might include a Sazeracgenerally acknowledged to be the first cocktail ever servedor a Dark & Stormy, made with blackstrap rum and ginger. Goldberg says the latter drink owes its origins to rough nights on the open seas. Sailors would have ginger to settle their stomachs on dark, stormy nights, and rum to help pass the time. Though its possible to get a more modern-day tipple at the Patterson House, the bartenders have their limits. If you want a beer or a Jack Daniels on the rocks, were happy to serve it, but were never going to give you a vodka and Red Bull, Goldberg says. People put their trust in our hands. >>www.thepattersonnashville.com
University of Denver Magazine Update

If you were

a kid in the late 1800s and early 1900s, you lived in a heady time: Coca-Cola, cotton candy, Life Savers and Popsicles all were invented during that era. But adults, arguably,

Courtesy of Max Goldberg


University of Denver Magazine Summer 2011


One to Watch


Brianna Springer, hospitality management

For champion gymnast, hospitality maven and A student Brianna Springer, life truly is a balancing act. The junior attends DU on a full athletic scholarship. Shes won dozens of event titles and awards and was one of 12 individual gymnasts in the nation to compete in the NCAA womens gymnastics championship in April. Springer has been a gymnast since she was 8 years old. I was always climbing on things, she says. My mom put me in gymnastics and Ive been doing it very intensely ever since. The Denver native also loves to cook and chose DUs Fritz Knoebel School of Hospitality Management because of its prestige and proximity to home. I love what they have to offer herehow its a mixture of business classes and classes in the hospitality school, she says. Springer taught herself to cook by watching the Food Network on TV. Her favorite food to eat is sushi, but she cooks whatevers in the pantry. I like to be inventive with what I have; otherwise it seems too complicated, she says. I go to the grocery store and pick up ingredients that are healthy and then I just get innovative and come up with something. The athlete started cooking to have more control over her nutritioncrucial for success in gymnasticsand now cooks for her teammates, friends and family. On top of training almost five hours a day, Springer is a devoted student. Knoebel school faculty selected Springer as one of two DU students to accompany Knoebel Director David Corsun on the Banfi Vintners Scholastic Tour of Italyan allexpenses-paid, eight-day educational culinary tourthis summer. She also works as a student manager and bartender at the hospitality schools event center. Brianna is a complete packageshe is super bright and motivated, has terrific interpersonal skills and loves service, Corsun says. That she manages to perform so well academically while training and performing at such a high level as a gymnast is incredible. Springers goals include graduating with a 3.9 GPA and leading the DU gymnastics team to a national championship. After that, she wants to pursue a career as a food and beverage manager at a hotel or resort. You can work planning parties, having fun and meeting new people, she says. I like that. Springer also dreams about appearing on the Food Network and hasnt ruled out competitive gymnasticsor the Olympicsin her future. Ill just see where life takes me.
Amber DAngelo Na

Man of many places

By Greg Glasgow


Hamilton family gives $250,000 to strengthen art ties at DU

Frederic and Jane Hamilton have donated $250,000 to the University of Denver in order to strengthen the link between DUs School of Art and Art History and the Denver Art Museum. The money will be used for a program designed to advance students understanding of how artists and museums work together to present important international installations to the public. The gift will fund two visiting artists per year for five years. Selected artists will prepare an installation at the museum and participate at DU through class projects, guest lectures, demonstrations and workshops. We are fortunate to have these two important institutions working to grow the visual arts in our community, Frederic Hamilton says. It is our hope that this donation further engages students and the public in the creative process of artists working today. The first Hamilton visiting artist was video artist Steina, who was at DU in March. In April, DU and the museum welcomed renowned ceramic artist Walter McConnell, professor and chair of the division of ceramic art at New York State College of Ceramics at Alfred University in Alfred, N.Y. Earlier contributions from the Hamiltons funded the Hamilton Gymnasium in DUs Ritchie Center and the Hamilton Family Recital Hall in the Newman Center for the Performing Arts. Frederic Hamilton is chair of the board at the Denver Art Museum, and Jane Hamilton is a member of DUs Board of Trustees.
Kristal Griffith

a restaurant is fun, says Frank Bonanno. Its the running of them thats tedious. Maybe that explains why the 43-year-old Denver restaurateur has opened three new places in the past three years: the cozy noodle bar Bones, which sits on the same block as his flagships Mizuna and Luca dItalia; Green Russell, an underground, Prohibition-style speakeasy fronted by a pie shop; and Lous Food Bar, a French casual restaurant that occupies a former biker bar in north Denvers Sunnyside neighborhood. I said, I think pts and sausages are the next hot thing, Bonanno says. So were going to have seven different kinds of sausages and were going to have seven different kinds of pts. And were going to make them all from scratchwere not going to buy any of themand were going to do it at a really good price point. Bonanno (BSBA 90) says hes never written a business plan in his life; hes relied on his instincts and his knowledge of whats cool on the coasts to fuel a career that took him from making pizzas at the Denver outpost of New York Italian chain Sfuzzi after graduating from DU to opening the French fine-dining restaurant Mizuna in 2001. A key stop along the way was an eight-month stint managing the Anthonys Pizza and Pasta on Evans Avenue just west of DU. Bonanno was there when Chipotle founder Steve Ells was opening his very first burrito restaurant in a former Dolly Madison ice cream shop down the block. I became friendly with him, and basically he said, You should pursue your passion, Bonanno recalls. [He said], Spinning pizzas is great, but you should go cook. So Bonanno saved his money and went to the Culinary Institute of America in Hyde Park, N.Y., where he says he learned discipline to complement the cooking skills he gained from years on the line. He returned to Denver after graduation and worked at the venerable Mels Bar & Grill in Cherry Creek. Owner Mel Master treated him well, sending the young chef to train at the French Laundry in Napa Valley, Daniel in New York and Michelin-star restaurants in Italy and France. With partner Doug Fleischman, Bonanno opened Mizuna in 2001, followed by Luca in 2003. When Fleischman was killed by a drunk driver in 2003, Bonanno soldiered on with his wife, Jacqueline, as his new partner. They opened Osteria Marco in 2007, Bones in 2009, and Green Russell and Lous in 2010. (Luca dItalia is named for his son Luca, now 9; Osteria Marco is named for son Marco, 7.) Its notable that three of Bonannos eateries opened in the midst of a recession; some restaurants, it seems, are immune to the economy. We havent discounted anything, we havent changed any pricing, were not doing any specialsweve never put one print ad in a magazine or a newspaper, Bonanno says. I think if you put a great product out there and you give great service and you take care of people, theyll come back. For now Bonanno is content with his dining empire the way it is, but hes already looking ahead to the opening of his next restaurant. Theres no location yet, but the wheels are already turning in his head. Well start looking for another piece of property to buy in about 16 months, with a target opening in two years, he says. Im thinking barbecue. >>www.frankbonanno.com

Wayne Armstrong


Wayne Armstrong

University of Denver Magazine Summer 2011

University of Denver Magazine Update



Professional MBA program, law school climb in rankings

The Professional MBA (PMBA) program at DUs Daniels College of Business was ranked No. 59 out of 166 part-time MBA programs in U.S. News & World Reports 2011 grad school rankings, which were announced on March 15. The ranking reflects an upward stride for the program, which was ranked No. 70 in 2010 among a smaller pool of programs. The part-time MBA program rankings are part of the magazines Best Business Schools list. Results are calculated from surveys administered to directors of other part-time MBA programs and business school deans. Additionally, for the 10th straight year, DUs Sturm College of Law was ranked among the top 100 law schools in the country. It moved up three spots to No. 77. Several of the law schools specialized programs were ranked among the nations best as well. The publication credits DU with having the 13th highest ranked part-time law program. A clinical training program ranked 17th. The report also recognizes DUs environmental and natural resources law program at No. 17 and legal writing program at No. 19.
Media Relations Staff

Bookstore begins textbook rental program

Students days of having to purchase expensive textbooks or waste time scouring the Internet to find the best deals are officially over. The DU Bookstore recently implemented a textbook rental program that allows students to rent textbooks for an academic quarter at up to 50 percent off the cost of purchasing new books. Hundreds of textbooks are available for rental, according to a statement from the bookstore. Each textbook available for rental has a purchase price and a rental price. When students check out, they can choose to purchase or rent the books. With a rental, students return the books to the bookstore by a due date, which is usually at the end of finals. Students must return books on time and in resalable condition or fees may apply. >>www.dubookstore.com
Amber DAngelo Na

Eating in style

Photo illustration by Wayne Armstrong

DU has

Create your DU legacy now.

In 1999 Jean James established the Jean and Stuart James Endowed Scholarship to help women fulfill their dreams of completing college, no matter what their circumstance.
As an alum who received an outstanding education at DU, I wanted to pass along the same opportunity to others. By combining a gift during my lifetime with a bequest, Ive had the joy of seeing the impact now in the lives of my student recipients as well as knowing future generations will also benefit. Jean


bid adieu to the old institutional cafeterias that fed students for decades. Todays students dine in style at eateries such as the Nelson Dining Hall, which is open to all members of the DU community. Nelsons Oxford-inspired grand dining room serves 1,000 people daily, offering a made-to-order deli and grill, soup and salad bar, pizza, and a variety of international entrees and comfort foods. Vegetarian and vegan options are available, and Nelson chefs will even prepare students favorite recipes from home. Photographer Wayne Armstrong took this photo from a balcony overlooking the dining hall and then applied a painting effect to create this image.

Locations, hours, prices and menus (complete with nutrition information) for all DU dining establishments are available online at www.du-dining.com.

Smaller Gift Now + Future Bequest = Lasting Impact

Right now DU will match your current gift or bequest to establish an endowed scholarship. Call for details.
Office of Gift Planning 1.800.448.3238 or 303.871.2739 E-mail: gift-planning@du.edu Jean, donor (L), Adriana (C) and Kiki (R), James Scholarship recipients at The Womens College

Not only was I supported financially by this scholarship but I knew Jean believed in me and inspired me to excel. Adriana As a single mother, going back to school was challenging. The James Scholarship was a constant reminder of hope and an intrinsic motivation. Kiki
University of Denver Magazine Update



University of Denver Magazine Summer 2011



Thinking inside the box

By Amber DAngelo Na

Life Savers candy, Barbie dolls and the TV show Knight Rider have in common? Theyre just a few of the themes depicted in Bryan Ehrenholms extensive collection of vintage lunch boxes. When hes not running his successful catering business or working in his restaurant, the Lunch Pail, Ehrenholm (BSBA hospitality management and tourism 93) is busy scouring Internet auction sites on a quest to find unique lunch boxes for his collection. The hobby started when the chef/owner opened his breakfast and lunch caf in Modesto, Calif., eight years ago. He chose the nostalgic name as a marketing tactic to persuade busy passersby to stop in for a quick bite. We decided to put a few lunch pails on the wallsand that few has turned into over 750, says Ehrenholm, who also owns a bakery and has taken 13 Best in America prizes at the annual Great American Pie Festival in Orlando, Fla. Ehrenholms collection includes lunch pails from the 1800s through the early 1980s. His interest in lunch pails was fed by their history and place in American pop culture. Ehrenholm says having a new lunch pail every year was a big thing for children in the 1950s, 60s and 70s. Your mom would say, You dont need a new one, your old one is fine, he says. Well, you didnt dare show up the next year with the same lunch pail you carried last year. So you found a way to dent it in, smash it or break the handles so you had to get a new one. Ehrenholm aspires to find lunch boxes nobody else has. The holy grails of lunch pails, he calls them. Hes especially proud of his recent acquisitionthe official red lunch pail Beaver Cleaver carried on the show Leave it to Beaver. He found this treasure on a television prop companys eBay auction site. It didnt show up in the 4050 pages of lunch boxes for auction, so other collectors missed it. He snagged the collectible for $96 when it should have gone for upward of $500. Ehrenholm says some holy grails, such as Star Trek pails, can sell for $12,000. The hobbyist displays his prize possessions on large shelves spanning the walls of his 5,000-square-foot restaurant. He has 150 in the queue for when he finds more space. Ehrenholms next project is to build a display for the hundreds of Thermoses that accompany the lunch pailsperhaps above the restaurants self-serve beverage area. >>www.thelunchpail.com
Find Bryan Ehrenholms latest award-winning pie recipe inspired by Kate Middletons engagement ringonline at www.du.edu/magazine.

What do


Photos courtesy of Bryan Ehrenholm

University of Denver Magazine Summer 2011

University of Denver Magazine Update



Documentary will spotlight DUs Woodstock West

Sheila Schroeder, an associate professor in DUs Department of Media, Film & Journalism Studies, has tackled the topics of activism and nonviolence in her films before. Now shes looking at the topic while sharing a moment of the Universitys history. Woodstock West: Build Not Burn will highlight the events of May 8, 1970, when about 1,500 DU students gathered on the Carnegie Green to publicly mourn students killed in the Kent State shootings and to protest President Nixons decision to extend the Vietnam War by bombing Cambodia. The students named the shantytown they built on the site where Penrose Library now stands after the 1969 Woodstock concert and promoted similar values of peace, freedom and love. Schroeder acquired film footage of the five-day event from the Colorado Historical Society, along with clippings and photos from DU archives. While shes still looking to hear from students, professors, Denver police officers and National Guardsmen who were eventually called on to campus, the stories shes already heard intrigue her. Shes found students who supported both pro-war and anti-war perspectives. Schroeder hopes the project gets people to share their stories and builds excitement for the completed film. Her website provides a venue for people to share their memories of the time, whether they attended the event or not. I want people to know their stories are valued, she says. >>www.woodstockwestthemovie.com
Kristal Griffith

Good taste
By Samantha Stewart

One of DUs Highest Fundraising Priorities: The Academic Commons at Penrose Library
Every gift will help make the critical difference in this project. Support the Academic Commons at Penrose Library. Make your gift today at giving.du.edu. The Academic Commons at Penrose Library will create the ideal place for students and faculty to build our community of 21st century scholars and further our mission as a place of inquiry, a place of dialogue, and a place of academic rigor and engagement. Nancy Allen, Dean and Director of Penrose Library
DU Archives


giving.du.edu 18 800.448.3238
University of Denver Magazine Summer 2011

those colorful diagrams that showed how different regions of the tongue contained different types of taste buds that detected specific tastes, like salty, sweet and bitter? Many people do, because this commonly held misconceptionwhich came about when a German study on taste was mistranslatedis all most people know about our sense of taste. As it turns out, scientists dont know much either. Taste, or gustation, used to be considered a very simple system, one that could easily be understood with the help of rudimentary diagrams like tongue region maps. In reality, however, taste is the most complex of the five senses, and the least understood, according to John Kinnamon, a neurobiologist and professor of biological sciences at DU. Most all the senses utilize a single biochemical transduction pathway, Kinnamon explains. The sense of taste is unique in that it utilizes a diversity of biochemical transduction pathways. And while research conducted in the last decade has led to a greater understanding of the initial events involved in sensory transduction, little is known about the contacts between taste buds and nerve fibers. Kinnamon began studying taste more than 20 years ago as a postdoctoral researcher at the University of Colorado School of Medicine. As a neurobiologist my passion has always been the synapse, the functional contact between nerve cells. I was amazed that there was so little research on taste, compared with the wealth of studies on vision, hearing and touch, Kinnamon says. For the past six yearsarmed with a $1.6 million grant from the National Institutes of Healthhe has focused on elucidating how the cells in taste buds communicate with one another and with the brain. Each taste bud contains between 50 and 100 epithelial cells, like those found in the skin. Kinnamons research, however, has demonstrated that the epithelial cells found in taste buds function like neurons by using the same proteins as those found in synapses in the nervous system. A better understanding of taste buds, he says, could lead to a better understanding of the brain. A taste bud is like a mini-brain, Kinnamon says. It receives input from the external environment, makes decisions, and then sends output to other parts of the nervous system. And its a whole lot easier to study a taste bud than a brain. Aside from providing a nice model for the brain, Kinnamons research into the gustatory system will provide important information about one of humankinds primal biological functions. How an animal can take in the multitude of sensory input it receives and then make appropriate decisions is essential to its survival and the survival of the species, Kinnamon says. Understanding how taste works in both health and disease will make it possible to treat patients and the elderly who have problems with their sense of taste. And considering that taste disorders can be a risk factor for heart disease, diabetes, stroke and other health issues that require a strict diet, according to the National Institutes of Health, Kinnamons research could also make it possible for people to live longer, healthier lives.


Wayne Armstrong

DU Archives


University of Denver Magazine Update



The king of kegs

By Nathan Solheim

Platt (BSBA hotel and restaurant management 82) remembers the day he arrived in Newport Beach, Calif., back in 1990. He had a brand new Mercedes and a briefcase filled with $100,000. He knew the day marked the end of his successful career in Denvers restaurant and nightclub industry, but he didnt know it was also the beginning of something much more lucrative. Platts experiences in Denver helped him build the Yard House, one of the nations fastest growing and most profitable restaurant chains. Platt, whose father and grandfather were career Navy men, lived in many places during his youth, but a talk by a recruiter in his high school English class convinced Platt that DU was the place for him. I had never seen snow before, Platt says, and I wanted to see snow. After graduating from DU, Platt moved away to work for a hotel company but quickly grew bored. He came back to Denver and worked as a waiter while trying to sell his concept for a Hawaiianthemed stir-fry restaurant called Kailuas. He got a deal together and in 1985 opened the place in the then-new Tivoli development in downtown Denver. Platt then launched the Boiler Rooma bar with 20 beers on tap in the days before Denver became a beer townand later sold it in order to start the EFEX nightclub in the Tivoli. The club was doing well, but the tenant beneath EFEXa highend national steakhousebegan complaining about the noise. Platts landlords caved to the steakhouses demands and forced him to close the club, despite a warning that hed leave town if they went through with it. Platt made good on his vow. He paid off his vendors, his employees and his taxes, walked away from his Washington Park home and left for California. Probably a rash move, Platt says. I got scared and mad, and thats part of being an entrepreneur. And you dont think straight when youre young. He tried to get a Boiler Room going in Seattle but ended up selling cars for a few months. He moved back to California and spent the next two years slinging drinks and finalizing a business plan for a new restaurant. Platt took the plan to three buddieseach of whom invested $50,000and the buildings owner, Northwestern Mutual, which chipped in $400,000. Platt found the location while riding his bike in Long Beach and chose the name from about 50 ideas jotted on a napkin. The result was the Yard House, which opened in 1996. The name comes from serving beer in 18-inch-tall glasses called half-yards. The Yard Housewhich now has 30 locations in 13 statesis known for an extensive beer selection (the first one had 250 beers on tap), classic rock on the sound system and an eclectic menu. I wanted to do the Boiler Room again. Thats easy, says Platt, who serves as the companys chairman. And I know what sells. People like beer. People like classic rock. Platt starts his days by putting together the playlist patrons hear in all restaurants. Platt has even come full circle in Denver. The Yard House opened at Colorado Mills mall in Lakewood five years ago, and last year, he opened a Yard House in downtown Denver off the 16th Street Mall, not far from the Tivoli. We just keep growing, Platt says. Weve doubled our value in three years. A lot of people respect us, and our employees like to work for us. We really are a family here. >>www.yardhouse.com
University of Denver Magazine Summer 2011


DU student receives $10,000 Pearson Prize for higher education

A University of Denver student has received one of the first Pearson Prizes for Higher Education. Felipe Vieyra, a junior political science and international studies major from Morelia, Mexico, was one of 10 recipients chosen for the $10,000 fellowship, which recognizes undergraduate students who are active in community service. Vieyra, a member of DU Students for Comprehensive Immigration Reform and a volunteer for El Centro Humanitario, organized a community event called Noche Cultura to encourage involvement with the nonprofit and to build relationships between day laborers and the Denver community. He was selected for his efforts to reform the American immigration system. Being an immigrant myself, I wanted to help immigrant day laborers who are not easily integrated into the Denver community, Vieyra says. I am passionate about reforming the faulty immigration processes and wanted to do something about it. Vieyra says it took 14 years to obtain his American citizenship. Because of the experience, he says, he wanted to work on immigration reform in college. He says its important for him to build community bonds to help break barriers and address important issues. The Pearson Foundation is the nonprofit arm of Pearson PLC, an international media company whose holdings include The Financial Times and Penguin Publishers. The foundation supports community service and educational leadership that addresses key social challenges.
Katelyn Feldhaus

Alternative spring breaks give students a chance to serve

Most people think students party, hit the slopes, escape to the beach or simply relax during spring break. But at DU, several campus departments and organizations including the Sturm College of Law, the Orthodox Christian Fellowship and Young Lifehosted alternative spring break programs that allowed students to travel, learn and provide service to communities in need. Through Sturms second annual Alternative Spring Break program, 33 DU law students provided legal services to underprivileged communities in three locationsWindow Rock, Ariz.; Farmington, N.M.; and El Paso, Texas. Young Lifea nondenominational Christian outreach organizationhosted two alternative spring break trips this year: an adventure sea-kayaking trip and a road trip to Buena Vista, Colo., during which a small group of DU students and staff served meals and cleaned a Young Life camp for high school students. DUs Orthodox Christian Fellowship student organization partnered with the national collegiate ministry of the Orthodox Church to offer the Real Break program March 1119. More than 100 students from around the country participated in the program, which involved a service project in domestic and international locations including Guatemala, Romania, Turkey, Greece, Mexico and Canada.
Amber DAngelo Na

Pioneer skiers take three individual titles at NCAA national championships

University of Denver junior Ida Dillingoen (pictured) of Oslo, Norway, won the individual title in womens giant slalom, and senior Seppi Stiegler of Wilson, Wyo., won the title in mens giant slalom at the NCAA skiing championships on March 9. Also, freshman Sterling Grant of Amery, Wis., completed an undefeated season in womens slalom with a title in slalom on March 12. The University of Denver ski team finished in fifth place at the NCAA championships. The University of Colorado took first. Although she entered the race with no career victories in either slalom or giant slalom, Dillingoen won the giant slalom in dramatic fashion. In 11th place after the first run, she came back and smoked the field by more than a second on her next run to win with a two-run time of 2:05.98. It also marked the first womens giant slalom individual championship in the history of DU skiing. Stiegler, who missed all of last season due to injury, won the mens giant slalom with a time of 2:01.90.
Media Relations Staff

Rich Clarkson and Associates


Wayne Armstrong

University of Denver Magazine Update



A conversation with TV producer and cookbook author Susie Heller

Interview by Kathryn Mayer

Heller (BA education 72) has cooked up quite the career over the past 25 years. After a chance meeting with the famous Jacques Ppin in 1985, Heller began working as a culinary producer on his television show and on shows with his friend Julia Child. Shes since produced dozens of television series and specials and collaborated on cookbooks with celebrity chefs including Thomas Keller, Michel Richard and Michael Chiarello. But ask her what she really likes about food, and shell tell you its hanging out eating great barbecue.


Courtesy of Susie Heller


Whats the collaboration like when you are working on a cookbook with a chef?

Conference explores the next West

Scholars, lawyers, developers, environmentalists and elected officials descended on DU March 34 hoping to get a glimpse into the future of the Rocky Mountain region. The University of Denver Sturm College of Laws Rocky Mountain Land Use Institute hosted its 20th annual conference on land use in the West. The event, The Next West: Landscapes, Livelihoods and the Future of the Rocky Mountain Region, challenged attendees drawn from across the country to envision how a myriad of pressuresclimate, demographics and economicswill reshape the region. Land use really does mean something to the future of our communities, to the future of the planet, institute Director William Shutkin told more than 500 attendees in his welcome address. Lets look ahead. Thats what we need to do throughout this conference examine the truly tough and wicked challenges of our time. Sessions covered a range of land use issues. Some, such as Now That Were Poor: The New Economics of Land Use, were technical and rich with economic analysis. Others, such as a keynote address by environmentalist and author Rick Bass, struck emotional chords. Sessions touched on water issues, sustainability and community development, energy, housing, transit, wildfire prevention and food production.
Chase Squires

Alumna donates Millionaire winnings to Womens College

DUs Womens College will receive $25,000 for scholarships thanks to alumna Carter Prescott (BA English 71). Prescott was selected as a contestant on the syndicated game show Who Wants to Be a Millionaire in late 2010 and pledged her winnings to the college. The episode featuring Prescott (pictured, left, with host Meredith Vieira) aired Feb. 17. While she was hoping for a longer run on the show, she was excited to get as far as she did. It was a great experience, Prescott says. I knew going into it that it could go either way. I had fun and raised money for scholarships. That means a lot to me. Prescott attended the Womens College on scholarship. I couldnt have gone to college without the scholarship, she notes, so it means a lot to me to be contributing to scholarships and making a difference in the lives of women. The question that stumped her: In 1961, there was a contest to give Mr. Clean, the household cleaner, a first name. Prescott was given four name choices: Veritably, Rollo, Gently and Wink. The answer? Veritably. I am thrilled with Carters success on Millionaire and her commitment to the Womens College, says Womens College Dean Lynn Gangone. Through this scholarship gift, we can help more women advance into leadership positions through education. We are grateful to Carter for giving back to the college in such a significant and meaningful way.
Kim DeVigil
Courtesy of Who Wants to Be a Millionaire

My niche has been to work with professional chefs. I dont want to write my own books. I like learning and growing on every project that I do, so if I decide to do a project I do it because Ill learn something as well. The chef and I write a table of contents and try to create balance in the book. You want to make sure you interest the home cook and the professional cook. We have both those audiences. When Im [working] with Thomas [Keller], were about keeping the integrity of the dish but making it work for someone at home.


How did you get started writing cookbooks and producing TV shows?


Do you have a favorite food?

Great barbecue is always right up there. But when Im working on a book, its those foods that I cook and eat for the period I work on the book. Then I move on to the next thing. My favorite foods are never anything overly fancy; they are more soul-satisfying dishes that you want to keep revisiting.


What is it about food that piques peoples interest?

Everyone thinks theyre an expert in it. You can be an aficionado of the French Laundry, eat at top restaurants in New York and think you really know food, and then you can talk to someone who eats at chain restaurants regularly and they think they really know food because they think everyone else is a food snob. Everyone has an opinion on food. Its our unifier. Everyone has a favorite restaurant; they have food they like and dont like.

Wayne Armstrong

I started as a caterer, then I owned a restaurant. I lived in Cleveland and I wrote restaurant reviews. Then I met chef Jacques Ppin in 1985. I started working with him on his cookbooks and on his television show. Through Jacques, I met a producer who was bringing Julia Child back on air, and he asked if I would work as a culinary producer on that show. I have worked with Jacques, most recently as his executive producer, for 25 years. I worked with Julia on three series and two specials. Through it, I met chefs from all over the food world, and I started working with them on their cookbooks.

What do you think about food television today? With the advent of the Food Network and competition shows like Top Chef, the concept seems to have changed quite a bit.


Its wonderful because its brought so many people to cooking. I worked with Emeril [Lagasse] and Julia didnt know who he was, and I said, He is going to be the new face of New Orleans. And he changed cooking. He was a real trailblazer and he was a tremendous chef. Hes paved the way for many of the chefs on the Food Network, and this makes home cooks become better cooks and then raises the level of all cooking.

Starbucks head shares lessons during Daniels Voices of Experience talk

Starbucks CEO Howard Schultz spoke April 6 at the Cable Center as part of the Daniels College of Business Voices of Experience lecture series. Schultzon his seventh stop in eight daysalso was promoting his new book, Onward: How Starbucks Fought For Its Life Without Losing Its Soul. After serving as Starbucks CEO since the early 1980s, Schultz stepped down in 2000. Fast-forward several years, and the company was hurting in a way previously thought impossible in many circles. Wall Street and market analysts were somewhat giddy: The invincible Starbucks was in a tailspin and seemed poised to lose its clientele to fast food. Amid this nadir, which included brutal headlines, sinking stocks and a dire memo from Schultz to Starbucks brass that was leaked, he retook the reins in 2008. Its a term not often used in business: love. I came back to the company in January 2008 because of my love and affection for the organization and the 200,000 people who wear its uniform, Schultz said at his DU appearance. There isnt anything I wouldnt do to defend this company. Starbucks low point was partly attributed to an ailing economy. Schultz said the situation is largely unchanged and said companies have to learn to operate independently from larger economic issues. I dont think the economy is going to improve that much in the next year, if at all, he said. Every company in America has to create a values proposition, decide what they stand for.
Jeff Francis

Federal appeals court holds DU law session

One of the highest courts in the country settled in March 10 at the University of Denver Sturm College of Law for a session, giving students a chance to see judges from the United States 10th Circuit Court of Appeals in action. And make no mistake, the judges were in action. Unlike trial courts where attorneys present witnesses and judges keep order and referee cases, appeals court judges take an active role in the process, peppering attorneys with questions, grilling them on their legal thought process, prodding their logic and challenging them to defend their stances. Six cases went before the three-judge panel in rapid succession. Each side had 15 minutes to argue and to duck and weave through the judges barrage of questions. When one attorney appeared to stumble over why his case deserved review from the federal appeals court, Chief Judge Mary Beck Briscoe pressed him. Appeals are not do-overs. You know that, she chided. Briscoe presided over the panel, serving with Judge Timothy Tymkovich and Senior Judge David Ebel.
Chase Squires


University of Denver Magazine Summer 2011

University of Denver Magazine Update



DU by the Numbers

Hospitality building named in honor of Joy Burns

Joy Burns, already an iconic name on campus, was honored in May for three decades of service to the University of Denver and the Daniels College of Business when DU officials named the building that houses the Fritz Knoebel School of Hospitality Management the Joy Burns Center. Burns and her late husband, Franklin Burns, are the namesakes and primary benefactors of several campus facilities and programs, including the Joy Burns Ice Arena in the Ritchie Center, the Franklin L. Burns School of Real Estate and Construction Management and the Joy Burns Plaza at the Newman Center. Burns (pictured at right), a Denver-area businesswoman, philanthropist and womens sports pioneer, chaired DUs Board of Trustees from 19902005 and again from 200709. In addition to housing the Knoebel School of Hospitality Management, the Joy Burns Center is home to the Daniels executive education program and the Institute for the Advancement of the American Legal System. It also serves as a primary venue for many conferences and events on the DU campus.
Kim DeVigil
Wayne Armstrong

The souls food

By Chelsey Baker-Hauck

Dining hall data

My grandmother

Number of meals served per week:

13,000 46

Number of staff members: Pounds of potatoes used per week:

1,000 110 400

Loaves of whole wheat bread used per week: Pounds of carrots used per week: Grilled chicken sandwiches served per week:

1,400 60

Gallons of soft-serve ice cream served per week: Slices of pizza served per week:

Undergraduate Sustainability Committee installs green energy devices on campus

DUs green energy initiative just got cooler. The University installed eCubes in freezers and coolers around campus during winter break. The devices, which are wax cubes that affix to a refrigerators thermostat, are designed to decrease the power required to keep food cold, according to Tom McGee, DUs energy engineer. Thermostats on commercial refrigerators measure the internal temperature of the air inside the unit rather than the temperature of food items. Since air temperature fluctuates as doors open and close, the refrigerators cooling unit turns on frequently, which uses more energy than is necessary to keep food cold. The eCube acts as a food item and tricks the refrigerator into measuring the temperature from the cube rather than the air. As a result, refrigerators use less energy and food is kept fresh longer. The DU Undergraduate Student Government (USG) and Undergraduate Sustainability Committee financed the new energy conservation initiative, which cost about $10,300. The project should pay for itself in less than 23 months, says Jordan Loyd, chair of the Undergraduate Sustainability Committee. According to Tim Otto, a consultant advising the effort, the eCube will save DU more than 50,000 kilowatthours and approximately $4,000 per year. The USG brought Otto in to share ideas about how the University can reduce its impact on the environment. Loyds committee promotes student involvement in the Universitys sustainability initiatives and plans to install hand driers, hydration stations and low-flow showerheads and to institute an outdoor recycling program before the end of the year, Loyd says.
Amber DAngelo Na


Compiled by Jill Wilson, district marketing coordinator and registered dietitian for Sodexo Campus Services

had a grudge against hamburger. When I was growing up, Granddad would make a meatloaf every so often, but if Grandma was going to cook beef, it would be in the form of a roast or a steak. Gammy had grown up poor and was acutely aware that she came from a proud line of Southern aristocrats who, by the time of the Great Depression, were just a step above gator hunters. I could feed the family for a week on a pound of ground beef, shed boast about the lean years running a household on a Navy salary. Ground beef was something shed had her fill of. It was a poor persons food, she reasoned, and if she couldnt be wealthy, shed at least be rich in flavor. So, like Scarlett OHara pledging to never go hungry again, Gammy swore off hamburger. And oh how we ate! Grandmas kitchenthe center of our familys orbitdished out all manner of Southern food and comfort. Barbecued pork ribs. Glazed ham and deviled ham. Chicken that had been soaked for a day in salted buttermilk then dredged and fried to golden perfection. Slow-cooked molasses baked beans and potato salad made with boiled eggs and sweet pickles. There were green beans and collard greens and mustard greens cooked with bacon fat from a tin that sat next to the stove, and buttered peas that wed picked and shelled on the screened porch that very afternoon. Grandmas table always offered a variety of cold pickles shed put up herselfdill and sweet and bread n butter and watermelon rind and pickled green beans and pickled beets and even pink pickled eggs, made special for my little brother. She made pimiento cheese sandwiches on white bread with the crusts cut off, the little triangles of sandwich carefully wrapped in waxed paper and packed off in the pockets of grandchildren or neighbor kids headed to church camp or the park or off to play in the ditches and gullies around Gammys little farm. We clamored for breakfast recipewell-buttered grits mixed with a chopped hardfried egg and crispy bacon, with wedges of buttered toast to sop the plate with. She fed us like rich folks, too, and we grandkids thought we were, dining on bacon-wrapped filet mignon, veal and duck liver pt while our playmates ate Hamburger Helper. Gammy offered us all manner of seafoodshrimp, crab, sole, halibut and even once fresh steamed lobster, which none of us knew quite what to do with. We had fish and fowl stuffed and wrapped and basted and broiled and elaborately sauced. We were offered cheesy, creamy delights served in individual ramekinsthose gifts of food in their own little dishes made with love and received with love. I was nurtured on an old breed of Southern hospitalitythe kind that offers a seat at the table to whoever may wander in and keeps so-and-sos favorite bourbon in the bar because you never know when he might stop by. Gammy taught me to make enough for everyone to have seconds and then some, and to keep a chunk of good cheese in the refrigerator so theres always something to offer an unexpected guest. For her, foodand feedingwas an expression of esteem. I learned to cook at my grandmothers side, measuring seasonings in a cupped palm and tasting liberally just as she did. She cooked by the seat of her pants, she said, and I do the same, re-creating from memory the flavors of my past.

Judd Pilossof


Nayashkova Olga/Shutterstock

University of Denver Magazine Summer 2011

University of Denver Magazine Update


Featuring cookbooks spanning more than 100 years, the Husted Culinary Collection is a fascinating history of the way we eat.


Food for Thought

By Cindy Sutter

When history graduate student Gabrielle Pieroni (MA 04) presented her paper on the changes in societal expectations

of women after World War I and World War II, she brought an exhibit to class: lilies sculpted from white bread, mayonnaise and egg yolks, with green onions for the stems. The recipe was from a 1920s cookbook, one of more than 13,000 such tomes housed in the Margaret Husted Culinary Collection in the University of Denvers Penrose Library. The book and others like it in the collection informed Pieronis thesis that the rise of convenience appliances after both wars added new jobs for women in the home, rather than freeing them up for other pursuits. History Associate Professor Carol Helstosky, who regularly uses the Husted collection as the basis for research writing for graduate students and undergraduates, says its a great tool for teaching social history. You are peering into intimate details of how people live, she says. We work through some complex things [in

Helstosky says students are sometimes overwhelmed by the breadth and diversity of the collection, which contains books from 1683The Way to Health, Long Life and Happiness by Thomas Tryonto the present. Once they get over the information overload, however, they come up with some interesting research topics, she says. Those have included the introduction of Mexican food to a larger American audiencegarnered partially from cookbooks published by Pace, of picante sauce fameand the history of cocktails. Papers often have looked at gender roles, as Pieronis did. Helstosky particularly remembers a paper showing a bridge from books on cooking wild game to backyard barbecuing guides that allowed men to participate in preparing food without losing masculinity. Helstosky says the collection is a reminder that the current interest in local food and books such as Michael Pollans The Omnivores Dilemma (Penguin Books, 2006) or Eric Schlossers Fast Food Nation (Houghton Mifflin, 2001) are not as new as they may seem.

People have always been very conscious of the place of food in their lives and how it fits in the larger [social] structure, she says. Steve Fisher, associate professor and curator of special collections at DU, uses two words to sum up his initial reaction to receiving more than 7,000 cookbooks as a gift to the library in the early 1980s: Why me? For Fisher, whose area of expertise is crime in the frontier West, the idea of spending years cataloging cookbooks seemed like the worst kind of tedium. There was no subject in the world in which I was less interested, he says. However, as he spent the next five years cataloging the collection, he realized its value. I came to appreciate and love it, Fisher says. Its very eclectic. It doesnt have a narrow focus. Fisher particularly likes regional community cookbooks, with their recipes from home cooks in a given community.
University of Denver Magazine Summer 2011

Lambert/Archive Photos


University of Denver Magazine Summer 2011


Heres a small sampling of what youll find in the Husted collection:

Theyre local history. A lot of cookbooks were done by local church groups [to raise money], he says. He also enjoys those that encapsulate a particular era, such as Jean Dixons Astrological Cookbook (William Morrow, 1976), as well as humorous volumes like a poison cookbook titled Cooking to Kill (Peter Pauper Press, 1951). Over the years, the collection has grown with new donations such as a 500book gift from the late Denver Post food editor Helen Dollaghan. Today, the Husted collection is the fifth or sixth largest in the country and draws scholars from around the nation. Recently, Fisher says, an author from Virginia came to do research, since the collection had more books on Virginia cuisine in one place than did any library in her home state. About two dozen researchers use the collection every year. Fisher says the library also serves as a community resource. All the time [I get calls saying] I need a recipe for burritos, Fisher says. History Professor Helstosky says students, accustomed to doing research on their laptops with an idea already in mind, gain something increasingly rare the serendipity of discoveryby experiencing the Husted collection in the stacks. Its an invaluable experience for them to run their hands on the spines of cookbooks to see whats there. Wandering that stack, they happen across something, she says. They say, Bachelor cooking, what is that? Very few students have a solid idea of what they want to do before they go into the stacks. Sometimes a look through the cookbooks is poignant. From the early 20th century, a time when having only one child was generally a misfortune rather than a family-planning decision: The Small Family Cook Book, by Mary Denson Pretlow. On the flyleaf of the book, in perfect Palmer Method handwriting, the inscription reads simply: From Mother, February 1915. For former student Pieroni, following the recipe for the white bread lilies gave her an insight into womens roles at the time that reading alone could not. [Women] were expected to entertain, be an adjunct to their husband professionally. [Her skills] were a reflection on her husband, Pieroni says. For the recipe, Pieroni flattened the bread, coated it with mayonnaise and rolled it in the shape of calla lilies. She then made the gold-colored flower innardstiny balls made from a paste with egg yolksand mounted the bread flowers on the scallion stems. I assure you, it took flippin forever, she says, and it was not even the main course. The lilies didnt even taste very good, Pieroni adds. Whether very many women actually made such lilies is a good question. Pieroni points out that if people look at Martha Stewart cookbooks a hundred years from now, they wont be able to tell how many women actually executed Stewarts fussier recipes. However, she adds: If the cookbook was published, it tells us something. Fisher, curator of the collection, says the cookbooks offer some larger truths about our culture. Its history, what society is like at a particular time, he says. Its not just how to make an omelet.

Odd measurements and interesting advice

Mrs. Rorers Cook Book: A Manual of Home Economics (Arnold and Co., 1914) calls for one gill (five ounces) of sherry or madeira in its recipe for stewed terrapin and adds this: Terrapins are always sold alive, and are in season from November to March. Diamond backs are the best, but are very expensive, costing from thirty to thirty-six dollars per dozen for cows.

Colorado from the outside world

On the manly side

In How America Eats (Scribner, 1960), a section on the far West, titled Mountain Air Appetites, features a recipe for Colorado Game Sauerbrauten by Mrs. Jessie Sprague Claycomg of Gateway, Colo.

Men in Aprons: If Only He Could Cook (M.S. Mill, 1944) includes a menu for Sunday night tea, cooked by the husband: chicken casserole, fruit salad with cashew dressing and whipped cream cake. A footnote at the bottom of the preface explains the cookbooks mission: This opus is for the husband, brother, sweetheart who knows nothing about cookery. Expert male housewives, stay away from our dough! In Cooking As Men Like It (The Business Bourse, 1930), author J. George Frederick opines: I have never been able to understand why most women do not savor food as men do. Food represents merely a technical taskoften a boreto most women, and they rarely have a real personal aesthetic feelingthe gourmet feelingabout food. ... The dear creatures seem, like nuns, to have renounced all the joys of appetite, of savor and flavor.

The television age

In Grannys Hillbilly Cookbook (Prentice-Hall, 1966), Irene Ryan, of The Beverly Hillbillies fame, offers recipes with translations from the argot of the hills: Some tins o eatin toads = 2 cans mushrooms, and a whit o fragrant wormwood = 1 teaspoon tarragon. Take a gander at the book jacket and you find that the books co-author, Cathey Pinckney, also co-authored The Fallacy of Freud and Psychoanalysis.

The outside world from the United States

The World Wide Cook Book (Tudor Publishing Co., 1944) offers recipes from the territories of Alaska and Hawaii, as well as Africa (referred to as the Dark Continent), Indochina and Siam.

The gentle art of cooking

Interesting juxtapositions

Next to Grannys book is a true book that hails from the hills: Carolina Housewife (W.R. Babcock, 1851). The first item in the table of contents is An excellent mode of making Domestic Yeast. The cookbook contains two yeast recipes, one made with hops and one with Irish potatoes.

The Small Family CookBook (McBride, Nast and Co., 1915) offers mannerly instructions for pickle sauce: Into half a cupful of drawn butter stir four teaspoonfuls of minced cucumber pickle, a suggestion of mustard, and a few drops of onion juice.

For when youre feeling poorly

The Invalids Tea Tray (James R. Osgood and Co., 1885) contains a recipe for a fortifying fibrous beef tea: Cut nice round or sirloin steak into cubes an inch or so square. Dry in the warming oven for thirtysix hours; it will then be perfectly hard, and can be broken into small bits. Grind in a clean coffee mill, and allow one tablespoonful of the powder to a tumblerful of hot water. It will all dissolve. Add salt to taste, and butter, if desired. If that doesnt fix you up, theres always barley water, water gruel or oatmeal jelly.

See a sampling of recipes from the Husted collection on pages 3031.

University of Denver Magazine Summer 2011 University of Denver Magazine Update


Husted collection recipes

Dust Bowl Soup
2 pounds beef bones 9 cups cold water cup dry pinto beans cup black-eyed peas 1 8 / teaspoon crushed dried red peppers 1 large onion, diced cup chopped celery 1 large celery top sprig 1 medium-sized potato, finely diced 1 clove garlic, minced or mashed 1 tablespoon salt 1 bay leaf 2 teaspoons chili powder 1 teaspoon monosodium glutamate 1 8 / teaspoon black pepper Wash beef bones well, and place in a large kettle with water. Cover, bring to a boil, then simmer very slowly for 2 hours. Add beans, black-eyed peas, and dried red peppers. Cover and simmer for 6 hours more. Skim soup. Add remaining ingredients, cover, and simmer for 1 to 1 hours longer or until vegetables are tender. Correct seasoning with salt. Makes 6 generous servings Larry Crabtree, Engine Company No. 23 From San Francisco Firehouse Favorites: Great Recipes by the Bay Citys Famous Firemen Chefs (Bobbs-Merrill, 1965), by Tony Calvello, Bruce Harlow, Georgia Sackett and Shirley Sarvis

pound bacon, diced 1 clove garlic, minced 2 medium onions, thinly sliced and broken into rings teaspoon paprika 1 teaspoon vinegar 1 pound beef chuck, cut into small cubes 1 teaspoon salt 1 8 / teaspoon marjoram 1 tablespoon caraway seeds 1 quarts water 2 tablespoons flour pound potatoes, peeled and diced 2 tablespoons tomato puree 2 beef frankfurters, sliced Cook the bacon in a deep, heavy saucepan until done but not overcrisp. Remove with slotted spoon to paper toweling. Set aside. Pour off all but about 2 tablespoons fat from the pan. Add the garlic and onions and cook, stirring, until limp but not browned. Add paprika and vinegar. Blend well and cook, stirring, a half minute. Add meat, salt, marjoram, caraway seeds and 2 cups of the water. Cover pan partially and cook over medium heat until meat is tender and liquid has reduced to a thick sauce (about 1 hours). Stir in flour, blend well, then add remaining water, potatoes and tomato puree. Allow soup to simmer gently until potatoes are quite soft. Add reserved bacon and frankfurters. Ladle into deep bowls and serve. Serves 6 From The Waldorf-Astoria Cookbook (BobbsMerrill, 1969), by Ted James and Rosalind Cole

Liptauer Cheese
An old-fashioned thing that gave Grandad his jollies is called a Liptauer Cheese, and is a very nice thing to have in the fridge at any time. Itll keep for a week or so. This is best served with thin slices of black bread or pumpernickel. Its very tasty with chilled dry sherry. To make it: Work 2 small packages of cream cheese (3 oz. each) smooth in a bowl. Blend in gradually cup of butter (half a cube). Add 1 tsp. drained and chopped capers, 1 tsp. paprika, 2 or 3 minced anchovies. Also one thin slice of onion, minced very fine (or 2 small green onions), tsp. caraway seed (rolled and crushed), tsp. salt, 2 dashes Tabasco. You work all this together; you lightly oil a small bowl, and put the gook into it. Cover with a waxed paper (or the whole thing may be rolled in heavy wax paper, well chilled, and then cut into dollar-sized rounds for canaps). Chill the mixture for several hours, but do not freeze solid. To serve, unmold on a leaf of lettuce and serve with Rye-crisps, bread, etc. Having on hand several small bowls of the Liptauer works out better than having it all in one larger bowl. Have fun From The Gay Cookbook (Sherbourne Press, 1965), by Lou Rand Hogan

Lamb Shishkebab
2 lbs. boned leg of lamb, cut in cubes 1 #2 can boiled onions 1 green pepper, cut in cubes cup lemon juice cup lime juice cup olive oil 1 teaspoons salt The Night Before: Thread the lamb cubes, onions, and green pepper alternately on four long skewers. Lay skewers flat in a large roasting pan. Combine all other ingredients and mix well. Pour over the filled skewers. Cover pan with foil and refrigerate. Turn skewers once, several hours later or the next morning. Before Serving: Broil the filled skewers about 4 inches from heat for 10 to 15 min., depending on how well done you like your meat. Turn and brush with marinade again and broil for another 10 to 15 min. Serves 4 From The Working Wives Cook Book (Chilton Books, 1963), by Theodora Zavin and Freda Stuart

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Potage Borscht
Cut in julienne-fashion the heads of two leeks, one carrot, half of an onion, four oz. of the white of cabbage leaves, half a root of parsley, the white part of a stick of celery, and four oz. of beetroot; set the whole to stew gently in butter. Moisten with one quart of white consomm and two or three tablespoons of the juice of grated beetroot; add a small bunch of fennel and sweet marjoram, two lbs. of moderately fat breast of beef, and the half of a semiroasted duck; set to cook gently for four hours. When about to serve, cut the breast of beef into large dice, and cut the duck into small slices; finish the soup with onequarter pint of beetroot juice, extracted from grated beetroot pressed in linen, and a little blanched and chopped fennel and parsley. Put the beef dice and sliced duck into the soup, with twelve grilled and despumated chipolatas (pork sausages). Serve, separately, a sauceboat of sour cream. From A Guide to Modern Cookery (William Heinemann, 1907), by A. Escoffier

Garbanzos con Tomates Massachusetts Johnnycakes

cup white cornmeal teaspoon salt 3 tablespoons molasses 1 cup suet, finely chopped Milk This dish is delicious hot as a side dish or added to tossed salads. Saut in hot vegetable oil in a covered pan for 4 minutes: 2 medium onions, chopped 2 stalks celery, chopped with leaves 1 medium bell pepper, cored and chopped Add, re-cover and saut 4 minutes longer: Combine cornmeal and salt in a bowl. Add about cup of boiling water until every grain of cornmeal swells and the mixture becomes a crumbly mass. Add molasses and suet. Stir in just enough milk to make a batter that will hold its shape when spoonfuls are dropped on the griddle. Drop onto a hot greased griddle and cook slowly until well browned on both sides Makes about 16 cakes From The Early American Cookbook (Ridge Press, 1974), by Kyla OConnor 2 cups garbanzo beans, cooked 3 medium tomatoes, chopped 1 small cucumber, sliced 4 cloves garlic, minced 2 teaspoons fresh basil, minced teaspoon Spanish paprika From The Liberated Mans Natural Foods Cookbook (George McCleod, 1974), by Michael Bambiger

Steak With Peas

Take a nice piece of steak, salt and pepper it and brown it in butter in a casserole for about 10 minutes, turning it so that the meat is closed all over. Now just add some fresh-shelled peas (they should all be about the same size, and the smaller the better), a little more salt and pepper, put on the lid and simmer very gently for two and a half or three hours. As a result of this masterly inattention you will obtain a marvelous mixture of beef, butter and peas, the exquisite flavours of each having entered into the other. And dont, by the way, begrudge the beef, which is very eatable indeed when cold. From Good Food (Faber & Faber, 1932), by Ambrose Heath

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University of Denver Magazine Summer 2011

University of Denver Magazine Summer 2011


Students need passion, know-how and real-world experience to succeed in DUs school of hospitality management.
By Richard Chapman Photography by Wayne Armstrong

Somewhere in the swift, chilly waters of Alaskas salmon-fishing rivers is a wild sockeye destined to become a star attraction at the University of Denver. Caught, chilled and shipped to Colorado, this select salmon will end its travels perched on a kitchen countertop beneath bright lights and two fisheye camera lenses in a state-of-the-art classroom. There the salmon will meet veteran chef Raymond Liegl, former catering director at the Lawrence C. Phipps Conference Center and since 2000 an adjunct professor at the Fritz Knoebel School of Hospitality Management. Hell have razor-sharp filleting tools and a determined stare. Nearly two dozen DU students, hungry for insight, will watch Liegl and the salmon from behind tiered desks. Their laptops and notebooks will be open and theyll gaze intently at two large video monitors above Liegls work station, where the sockeyes final recognizable moments as a fish will be displayed. Will the sockeye end up as steaks in an almond sauce? Nuggets for a rich stew? Wafer-thin slices with onion and cream cheese on a toasted bagel? Doesnt matter to Liegl. This isnt chef school, and he isnt there to teach culinary technique. Its a portions lecture and an important morsel of the Knoebel restaurant management curriculum. How much of the salmon is usable?, hell ask the students. How many portions and what size and shape? How much will a restaurant customer pay? And will the dollar return per fish offset its cost? Im not an entertainer, Liegl emphasizes. Its not the Food Network, and Im not standing there showing off kitchen magic. Its business. All business.

Knoebel Calling
University of Denver Magazine Summer 2011

elcome to the world of DU hospitality, where watching a salmon get poked, prodded, carved and cooked is an essential ingredient for students entering the world of restaurants and hotels. Where more than 260 hospitality majors practice preparing meals on six fully equipped work stations in a lab kitchen just off Liegls classroom. Where they notch valuable experience in a full-service banquet room, help run a catering operation for weddings and conferences, operate their own coffee shop, organize a wine festival, and set up and manage two complete restaurants as a class project in the spring. Its an experience, an education, an adventure, a passion. And quite possibly the best use of fish since the Sermon on the Mount. We do education; we dont do training, says David Corsun, program director at Knoebel since 2007. And we dont do courses lite. Our students come out with core business knowledge that makes them businesspeople first and hospitality people second. And the industry loves it. That industry, a global swath of businesses that includes restaurants, hotels and resorts, wants graduates who add value right

away, Corsun says. They want students who can soar through a management-training program or contribute ideas before theyre expected to. Our goal is not to prepare students for their first jobs; its to make it so they can promote out of their first, second and third jobs faster than anybody else. That makes Knoebel unique among other schools on campus. For example, it has no graduate school andperhaps surprisingly isnt interested in one. The industry, Corsun points out, doesnt know what to do with someone who has a graduate degree in hospitality. The only bow to graduate education is servicing Daniels College of Business MBA students who want to jump into the corporate side of hospitality after chewing on the operations side for a bit. The approach dovetails nicely with how the faculty is assembled and the learning environment created. Real-world experience is the currency of the realm. Instructors are recruited for their hands-on hotel and restaurant know-how and supported by adjuncts picked from the large pool of successful business operators in the resort- and restaurant-rich Denver area.
University of Denver Magazine Summer 2011


In Andy Divines Advanced Beverage Management class, hospitality students get an up-close look at winemaking and the business of wine. The class also includes a four-day tour of the Napa or Sonoma wine regions in California.

Probably four of the top 20 restaurants in Denver are owned and operated by DU alums, Corsun says, citing Blair Taylors Barolo Grill, Frank Bonannos Mizuna and Gene Tangs 1515 in particular. Alumni ties connect the school with a variety of other operators as well, from Starwood Hotels and Aramark food services to Mortons steakhouse and the Hard Rock Cafewhich was also founded by a DU alum, Peter Morton (see story, page 36). The sense of community and belonging and personal interaction with professors really brings the program to a different place, says 22-year-old senior Alex Lee of Park City, Utah. It makes me want to try harder. Community and alumni links also square nicely with Knoebels strong emphasis on work experience and internships. Students need 500 hours of each to graduate, a requirement that can be a scramble to fulfill. If you arent bringing in 250 hours from high school, which you can do, youd better be working full time in the industry in the summer between first and second year, Corsun cautions. Why? We cant help somebody without work experience get a job after graduation, he says flatly. Education isnt enough; it has to be in concert with experience. But the combination works and is part of the secret for Knoebels bold boast of a 100 percent careerplacement rate for students seeking employment. Most students come to DU ready. Ive been working since I was 13, says Caitlin Lorenz, a 22-year-old junior from Loveland, Colo. For me, [1,000 hours]

was easy. I got an internship my freshman year at the Little Nell in Aspen and another my sophomore year at the Loveland Breakfast Club. But if you procrastinate, youre not going to get it done. Other Knoebel students say the same, rattling off anecdotes about months doing everything from busing tables and chopping ingredients to serving customers, baking bread and working in hotels in Spain and Switzerland. Sometimes we feel that all were doing is working, laughs Christina Zizzo, a 20-year-old junior from Chicago. But I love it. I love working. And its awesome that we have the requirement, because recruiters are looking for experience. Its also true that hospitality isnt for everyone. Its not unusual for a DU student to try on what seems like a cushy major only to wither beneath hard work and long hours. It has a high burnout rate, notes Lee. People think we sit around and talk about wine all day, Lorenz says. I have a friend who jokes that Im going to become a professional cake-cutter. They see hospitality as an easy way to get a business degree and move on. But its not that at all. Its hard. And you need passion or youre not going to survive. Industry reps agree, emphasizing that attitude, talent and personality are crucial to success once students choose a direction for their study. I knew restaurants were where my heart would be, so I focused on it, says Brianna Borin (BSBA 09), now humanresources director for the four-store (soon to be five) chain of Snooze breakfast restaurants. The internships opened my eyes.

Suddenly I had to report my hours, talk about my hours, look back school. Completed in late 2005, the 46,000-square-foot, three-story on my hoursall things that helped me understand what the work structurenamed in May for longtime DU Trustee Joy Burnsis environment was about. what Corsun calls a living laboratory. It has a fully equipped Classmate Virginia Ginny Petrovek (BSBA 09), now with commercial kitchen, a sumptuous 160-person dining area built in Vail Resorts, heard a different siren song. I knew I wanted hotels, the style of a Tuscan wine cellar, and more offices, classrooms and she says. I want rooms, chaos, people yelling at me. If it clicks with seminar areas than you can shake a slotted spoon at. you, youll know it. Stroll through the huge kitchen area and you see everything And if it doesnt, youll know that, too. Which is another aspect of you would in a professional setting. Theres even an oven that the Knoebel curriculum: helping people bakes, fries or steams, can distinguish discover what they dont want to do. between a duck and a goose and is At the Little Nell we did multiprogrammable in 32 languages. The million-dollar weddings for super-rich, best part is its self-cleaning, chef high-end people, and I found I dont Liegl says with a laugh. like working for that kind of clientele, The new building is a far cry Lorenz says. I love restaurants and I from Knoebels previous home, an love serving, but Im not someones aged structure housing what was then slave girl. called the School of Hotel, Restaurant Lorenzs passion was for events, and Tourism Management. The which she embraced with on-campus building was demolished to make opportunities such as the Crimson way for a parking structure, and Liegl and Gold Gala, a welcome-back party doesnt miss it. for students who study abroad, and a The old building wasnt as airI have a friend who jokes 140-person regional leadership conferconditioned as this one is. Once you ence. I really love planning events, turned on the stoves, they had to stay that Im going to become a she says, noting that among her ultimate on. There were windows all around goals is to work as a social director for a and they would heat up the kitchen. It professional cake-cutter. They see cruise line. was tough. Students would say, Gosh, kitchen work is really hard. I dont hospitality as an easy way to get a want to do that for a living. And I would say, I dont want you to do that he Daniels College curriculum business degree and move on. But for a living either. There are enough helps support many of the core people out there who want to be chefs. business portions of the hospitality proits not that at all. Its hard. And What we need are skilled managers gram, allowing courses in the major who understand the chef s job. to focus students on other aspects. you need passion or youre not Finding those fledgling managers Among those are understanding resemployment after graduation keeps taurants and resorts as real estate assets, going to survive. Corsun and his faculty continually using food and beverage operations as tapping industry ties, developing drivers of new businesses, learning to new relationships with alumni and handle budgets and revenue, and carryscurrying nationwide on behalf of ing out sales and marketing plans. students. Its why Knoebel runs its own job fair every year and takes Particularly terrorizing is the sales class, where hospitality students to prestigious hotel and restaurant shows in New York students have to cold-call 100 or so brides to sell wedding and and Chicago, where they can develop connections and exploit ties. reception services. Its also why Corsun jets all over the country to sit with industry Some students cant do it, Zizzo says. They just cant ask moguls and persuade them that DU graduates are second to none. people for business. So at that point theyre done with the major. Its not a hard sell. Those who can ask follow up by meeting the brides, showing In Vegas the industry says, When I want somebody who off DUs facilities, helping plan receptions and sometimes carrying thinks, I go to Cornell. When I want somebody who does, I go to out the events. Its valuable experience in one of the most crucial UNLV, Corsun says, referring to two other schools with wellaspects of businessdirect saleswith proceeds funneling into known hospitality programs. Well, students at DU are hybrids. scholarships and support for important programs. We did more than 50 weddings last year, Corsun says proudly, They can do strategic, analytical thinking, and they can roll up their sleeves and get their hands dirty. a tally made possible by the $18-million building that houses the


University of Denver Magazine Summer 2011

University of Denver Magazine Summer 2011


Peter Morton created the worlds most popular rock n roll restaurant. Then he opened a hotel that changed Las Vegas forever. Now what?


By Valli Herman and Greg Glasgow

all started because Peter Morton couldnt find a decent hamburger in London.

It was the early 1970s, and the recent DU grad was in England en route to his new job on I had planned to go to work for a large restaurant company after not getting into law

Wall Street. Fate intervened. school, and I got a job with a company back East that was headquartered in New York, Morton told a group of students at DUs Daniels College of Business during a speech he gave in March. I was on my way home, I was in London, and there was no McDonalds, Burger King, Wendysthere was no American food there, and I saw this food vacuum in London. I borrowed some money and went into business. Morton (BSBA hotel and restaurant management 69) first opened a place called the Great American Disaster, followed shortly by the Hard Rock Cafe, which brought American-style hamburgers and ice cream to the city best known for fish and chips and bangers and mash. An October 1971 Newsweek article details Morton and co-founder Isaac Tigretts quest to find the perfect ground beef, buns and ice cream for their new venture. Within weeks there were lines out the door; they lasted for years. We did phenomenal business because we were selling very inexpensive food, we were giving great value for money, people were having a great time, Morton told the Daniels audience. For very little money you could go out and have a great time in a great atmosphere. Great ideas that offer great value for money will always do well, regardless of whats going on [economically]. Despite its name, the Hard Rock didnt start off as a rock n roll museum. That all changed when Eric Clapton stopped by the original London location one day for a beer. He came in and he gave Isaac Tigrett, one of our founders, a guitar, waitress Rita Gilligan recalls in a video on the Hard Rock website. Isaac said, I dont play the guitar. So Clapton said, OK, lets hang it on the wall. Pete Townshend [of the Who] of course heard about this and sent his guitar with a note that said Mines as good as hisget it up. That was the beginning of an unrivaled rock collection that today includes more than 70,000 items, including handwritten lyrics to the Beatles While My Guitar Gently Weeps,
Kayla Marie Johnson/Shutterstock.com

harmonicas and guitars played by Bob Dylan, and a pair of Buddy Hollys signature hornrimmed glasses.


University of Denver Magazine Summer 2011

University of Denver Magazine Summer 2011




AP Photo/Lefteris Pitarakis

and Morton decided to go global in the early 1980s, developing their own restaurants in different parts of the world. Morton opened Hard Rocks in Los Angeles, San Francisco, Chicago, Houston, Hawaii, Australia and elsewhere, while Tigrett opened in New York, Dallas, Boston, Washington, D.C., Orlando, Paris and Berlin. Today there are 149 Hard Rock Cafes in 53 countries. The chains love all, serve all motto, mixed with tasty food and a generous dose of rock n roll, made it a cultural phenomenon, says David Simmer, a Hard Rock enthusiast who has visited 136 different locations since 1986. It was huge, and that was because they made it huge, Simmer says. It wasnt just some dive that you went to; its that you went there for the experience of being there, of seeing this awesome rock memorabilia in a way that you wouldnt get to see it anywhere else. The guitars werent locked behind glass cases; you could walk up to [them]. [They were] bolted to the wall. Thats what made the Hard Rock so cool. It was a museum, but it was unlike any museum youd ever been to. Also key to the Hard Rocks success and visibility was the iconic yellow-on-white Hard Rock T-shirt, which introduced restaurants around the world to a new source of revenue: merchandise. We had a lot of young Americans that the Hard Rock [in London] became a must-see situation on their travel agenda, and one day I thought it would be great if we had a souvenir to be able to sell to them, and why dont we put our logo on a T-shirt, Morton told host Jonathan Tisch on a 2009 episode of the business program Beyond the Boardroom. It was something as simple as that. I cant tell you there was some grand marketing plan. We literally had some T-shirts printed, brought a couple dozen up to the cashiers desk, and she would sell them out of a cardboard box. The genius stroke? Emblazoning each shirt with the name of the city in which it was located, making them collectible items for globetrotting yuppies and college kids looking for a fashionable way to tell people where theyd been. Youd see people in countries where there were Hard Rocks wearing gear from Hard Rocks in other countries and other cities where theyd visited, says David Corsun, director of DUs Fritz Knoebel School of Hospitality Management. All the retail served the purpose of advertising, only people were paying them for the privilege of wearing the shirt. They were getting people all over the world wearing this stuff and being brand ambassadors, which only served to create more demand. And though many theme restaurants followed in its wake Planet Hollywood, ESPN Zone, Dave and Bustersthe Hard Rock was the first and among the most successful. Morton and his partners sold the chain in 1996 for $410 million. He kept one significant piece of memorabiliaa Flying V guitar once owned by Jimi Hendrix.
University of Denver Magazine Summer 2011

Nancy Newman/Pro Photography Network

partnership with Hugh Hefner, developed the Playboy Clubs. In addition to the Hard Rock, Peter Morton opened Mortons restaurant in Los Angeles, which for years attracted Hollywoods elite at its annual post-Oscar party. Mortons brother Michael (BSBA hotel and restaurant management 87) opened La Cave Wine & Food Hideaway inside Wynn Las Vegas in December 2010. Michael recently sold his N9NE Group, which operates restaurants and clubsincluding the Ghostbar chainin Dallas, Las Vegas and Chicago. Peter Mortons twin sister, Pam, ran the Los Angeles Mortons until it closed in 2007, while his son Harry, 30, operates Pink Taco, a Mexican restaurant chain now reduced to one Los Angeles location. Mortons friends include music mogul David Geffen, who encouraged him to donate to the medical center at the University of California, Los Angeles. A $10 million gift in 2003 resulted in an outpatient building being named the Peter Morton Medical Building. Hes also active with the National Resources Defense Council (NRDC), where he has been a board member since 1991. He puts his attention to what he cares about, says Frances Beinecke, president of the NRDC. He cares deeply about the fate of the planet and the well-being not only of our species, but other species. Having the well-connected Morton on the nonprofits board helped it gain traction on water quality issues, particularly on the West Coast, she says.

though his restaurants and hotel regularly attracted scores of celebrities as guests and investors, Morton remains unimpressed by his instant access to the famous. I dont care about that, he says without hesitation. Id rather spend time with family, a good friend or someone who shares my intereststraveling, collecting art, and homes. Hes not sour on the hospitality business, thoughfar from it. In his speech at DU in March, Morton revealed that he is considering opening a small boutique hotel with a focus on exercise, yoga and healthy eating. Its the type of place I would want to go to, he said. If Im going to a resort property, I literally want to be in a place with 20 rooms, 25 rooms. Its a concept he sounds passionate about, which makes sense. Passion, he says, is the key to success. If youre not passionate about it, forget it, he told the audience at Daniels. If youre just looking at it as a job Ive got to do to earn some money to pay some bills I really cant comment on that, because thats not the way Ive done things. The detail we put into the first Hard Rock, from every song that went in there, everything on the menu, how much we charged for it, what the atmosphere was going to be all aboutyouve got to have that passion, that commitment, that dedication. Thats what makes it great at the end of the day. When someone walks in there they can smell the difference.


In 1995, with a $65 million initial investment, he opened the Hard Rock Hotel and Casino in Las Vegas and upended notions about hospitality in the high-stakes city. It changed the demographic that people directed their marketing campaigns to in Vegas, says Morton, who once got to introduce the Rolling Stones on the hotels stage. Now theyre all pretty much focusing on that 20- to 40-year-old-segment. He eventually put a total of about $200 million into the property; he sold it in 2007 for $800 million.


days, Morton lives the life of a laid-back philanthropist at his beachfront home in Malibu, Calif. He is a man of many titles: restaurateur, hotelier, single parent, movie producer, environmentalist. Around Los Angeles, the Chicago-born Morton is known as one of the citys biggest benefactors and collectors of contemporary art and architecturally significant homes. Hes the third-generation Morton to work in hospitalityeven his grandfather made a name for himself as a bootlegger selling whiskey. Peter Mortons father, the late Chicago restaurateur Arnie Morton, built the successful Mortons Steakhouse chain and, in

University of Denver Magazine Update


Like a Pioneer
Denver hasnt always been noted for its thriving culinary scene. But talk to some local restaurateurs including a number of University of Denver alumni and youll realize what a foodie hotbed the city has become in the last decade or so. In the four years I lived in L.A., Denvers restaurant scene exploded, says Aileen Reilly, owner and general manager of Encore restaurant in Denver. Although the 2006 hotel, restaurant and tourism management graduate oversaw restaurants and businesses on the West Coast, she says she could not wait to get back and work in the city. Denvers restaurant scene is young and vivacious, with an incredible amount of talent. Reillys not the only restaurateur excited about dining, Denver and DU. From fine dining to fine pizza, mussels to microbrews, youll find that some of the best food in Denver is in restaurants run by alums. Heres a look. 40
University of Denver Magazine Summer 2011

By Kathryn Mayer Illustrations by Shaw Nielsen

From north to south, breakfast to dinner, pancakes to pizza, these 26 alumni-owned restaurants are putting DU on Denvers culinary map.

University of Denver Magazine Summer 2011


Its no surprise that 1515 is big into wine. Gene Tang (BSBA hotel and restaurant management 71, MBA 75), who opened the restaurant in 1998, is a master court sommelier and the restaurants onsite oenophile, suggesting wine pairings for diners and serving a complementary glass of port at the conclusion of each meal. 1515s wine selection features 450 different vintages from Colorado and beyond. And how could visitors to 1515which is consistently a winner of

Black Pearl
This Old South Pearl eatery, the creation of Steve Whited (BSBA hotel and restaurant management 86), is all about contemporary American cuisine using fresh and locally produced ingredients.

thirst, and its housemade beers will help quench it. The restaurants brewmaster, Gabe Moline, won a 2010 gold medal at the World Beer Cup for the pubs Legend of the Liquid Brain Imperial Stout. (4700 Cherry Creek Drive South; www.bullandbush.com)

Comfort Caf
Owner Jan Bezuidenhout (MSW 85) explains the Comfort Caf rather simply: Its a regular restaurant with a not-soregular vision. The cozy neighborhood spot offering breakfast, lunch and dinner five days a week is run entirely by volunteers, and its all pay what you can. And it works out better than Bezuidenhout ever expected: Its just the right thing to do, she says. Maybe people are starting to understand that richness doesnt come from hoarding and having moneyrichness comes from giving and sharing. (3945 Tennyson St.; www.thecomfortcafe.net)

11th Ave. and 5022 E. Hampden Ave.for takeout and delivery. (www.denverpizzaco.com)

The Hippy Chick (sundried tomato pesto and chicken)$14.50

Crispy wrapped mahi mahi with bok choy, red beets, parsnip puree and lemon caper sauce$22

Campus Lounge
Jim Wiste (BSBA 68) never lost his Pioneer spirit. The former DU hockey standout now runs the Campus Lounge, a hangout for DU students old and new that boasts University team photos and hockey championship banners. Expect bar food basicsburgers, sandwiches and beerplus an array of Mexican fare. (701 S. University Blvd.)

chef-brother Paul Reilly run Encore with an eye toward great hospitality, food and atmosphere. That atmosphere is made even cooler by the fact that the restaurant is in the old Lowenstein Theater building, where many of the original theater structuresincluding the box office, ticket windows and stage doors for actorsstill stand. (2550 E. Colfax Ave.; www.encoreoncolfax.com)

El Tepehuan
This family-run Mexican-American restaurant has been operating for more than 30 years at its downtown Englewood location. Jesus Corral (BA economics 07), co-owner with mom Graciela Corral, says its appeal is that its a hidden Denver treasure: Its a small location. We dont have a website, no Facebook page. But the locals know it and know that we focus on what matters mostgreat food and friendly service. (3457 S. Broadway)

If youre looking for a cool treat in Denver, you can find it at Kuulture. Run by siblings Jeff, Demi and Sachi (BS biological science 00) Ena, the Writer Square shop offers seven flavors of frozen yogurt (including coconut and peanut butter) and a whole host of toppings, including classics like strawberries, blackberries, bananas and granola and kidfriendly favorites such as Capn Crunch, Fruity Pebbles and Cocoa Pebbles. (1512 Larimer St.; www.kuulture.com)

Seared Hudson Valley foie gras with banana tartan, foster syrup and shattered grapes$17

The result is unique entrees such as lamb burgers, braised bear mountain bison stew and mushroom gnocchi. (1529 S. Pearl St.; www.blackpearldenver.com)

Crimson and Gold Tavern

If youre going to a DU hockey match and want to grab a burger before the game and a beer or two afterward, this is the place to do it. Located within stumbling distance of Magness Arena, the areas newest sports bar owned by Nicole Machamer (BSBA 06) and current student Andrew Caldwell is bustling with fans watching games on TV or preparing to root for their team on campus or downtown. Its a welcoming, fun environmentunless of course you are rooting for Colorado College. (2017 S. University Blvd.; www.candgtavern.com)

Bull & Bush Pub & Brewery

This family owned and operated neighborhood brewpub has been in the same spot for 40 years, says David Peterson, owner and son of Dale Peterson (BSBA management 61), who founded the B&B with his twin brother, Dean, in 1971. The pubs signature dish fish and chipswill work up customers

ChoLon Modern Asian Bistro

Thanks to Alicia Deters (MBA 04, MS real estate 04), one of New Yorks hottest chefs recently made his way to Denver.

Wine Spectators Award of Excellencego wrong with a side of Colorado lamb, duck or beef carpaccio to accompany glass after glass of vino? (1515 Market St.; www.1515restaurant.com)

Emerald Grill
Mike Schettler (BSBA hotel and restaurant management 83) has been in the restaurant business for years. His eateries near the DU campusfirst Star Market and later Stick-e-Starattracted droves of students, and now hes the popular New Yorker behind Emerald Grill, a restaurant in the Windsor Gardens retirement community. (595 S. Clinton St.; www.emeraldgrillonline.com)

Tamarind glazed lamb shank with spiced peanuts and Asian pear$21

Basil Docs Pizza

Mike Miller (BA hotel and restaurant management 78, MBA 91) bought the first Basil Docs in Washington Park from its original owners in 1999. He went on to open three more Denver locations and garner more Denvers Best Pizza awards than you can shake a jar of red pepper flakes at. (Various locations; www.basildocspizzeria.com)

Jeff Rogoffs experience at DU was beneficial for a couple of reasons: He earned his bachelors degree in psychology in 1993, and he ate so much bad, cheap delivery pizza that it eventually gave him the idea to make good pizza his way. So in 2006, Rogoff opened Sazza (the name is a combination of SAlads and PiZZA) in Greenwood Village. Specialty pies include French onion, chicken enchilada and cheeseburger. (2500 E. Orchard Road; www.sazzarestaurant.com)

The Cure: A brunch option that features hash browns topped with two sausage patties and two eggs cooked to order, smothered with green chili and melted cheddar cheese. Served with a tortilla. $7.99

Deters and chef Lon Symensma, who previously cooked at Manhattan hotspots Spice Market and Buddakan, opened the Asian bistro in October 2010. It subsequently was nominated for a James Beard Award for best new restaurant. ChoLon is a testament to Denvers growing culinary reputation: [Symensma] thinks Denver is one of the up-andcoming restaurant scenes, and hes proud to be a part of it, Deters says. (1555 Blake St.; www.cholon.com)

Denver Pizza Co.

Phil Coan (BSBA finance 07) and former Bachelorette contestant Mark Huebner aimed to take a slice out of the local pizza market when they launched the Denver Pizza Co. in 2010. They opened two locationsat 309 W.

Aiming for a country-club feel on Colfax, owner Aileen Reilly (BSBA hotel, restaurant and tourism management 06) and her

Winter root vegetable and mushroom pot pie with Parmesan biscuit$15


University of Denver Magazine Summer 2011

University of Denver Magazine Summer 2011


Pay no attention to the name; Snooze is one of Denvers most happening breakfast spots. Brothers Jon (BSBA hotel, restaurant and tourism management 97) and Adam (BSBA finance 99) Schlegel opened their first a.m. eatery in a historic building near Coors Field in 2006 and have since expanded to

Vert Kitchen
Looks like Denverites aiment Vert Kitchen. Owners Noah Stephens (BA art history 05) and Emily Welch (BA international studies 06) aimed to open a Europeaninfluenced sandwich shop after the friends met in Paris while attending culinary school. They succeeded with their small Washington Park location, a spot to find out-of-the-box gourmet sandwiches such as the house-roasted turkey with balsamic figs, chevre and pine nuts, and the Tortilla Espanola with aioli, manchego cheese and potato omelet. Its all handmade using organic, locally grown and sustainable ingredients. Vert is French for green, after all. (704 S. Pearl St.; www.vertkitchen.com)

Barolo Grill:
See story on page 54. (3030 E. Sixth Ave.; www.barologrilldenver.com)

701 Grant St. www.bonesdenver.com

Breakfast Pot Pie: Homemade rosemary sausage gravy smothers a flaky puff pastry, topped with an egg your style. Served with hash browns. $8.50

Luca DItalia:
711 Grant St. www.lucadenver.com

225 E. Seventh Ave. www.mizunadenver.com

four always-busy locations. The retro dcor is somewhere in between Happy Days and The Jetsons. Oh, and the foodwhich includes popular items like pineapple upside-down pancakes, Graceland pancakes (peanut butter cream and bananas to appease a King-like hunger), breakfast burritos and huevos rancherosisnt bad either. (Various locations; www.snoozeeatery.com)

Osteria Marco:
1453 Larimer St. www.osteriamarco.com

Wash Park Underground

Literally underground at the corner of Downing Street and Alameda Avenue, this Washington Park-area bar and restaurant is a popular happy hour spot and place to grab burgers and sandwiches. Tom Allen (MBA 97) opened the place in 2010 with the help of chef Judd McDonald, who will earn his bachelors degree in hospitality management from DU this year. (266-B S. Downing St.; www.washingtonparkunderground.com)

Green Russell:
1422 Larimer St. www.greenrussell.com

Lous Food Bar:

1851 W. 38th Ave. www.lousfoodbar.com Read about owner Frank Bonanno and his restaurants on page 13.

For Ben Jacobs (BA history 05) and Matt Chandra (BA digital media studies 05), creating a restaurant was all about exposing Denver to Native American food and providing a service to the Native American communitya place to gather and eat. Enter Tocabe, a fast-casual, madeto-order eatery. Popular items include the American Indian taco and the stuffed Indian taco, which include a choice of meats and toppings inside Tocabes famous fry breadmade from scratch daily using an authentic Osage recipe handed down to Jacobs from his grandmother. (3536 W. 44th St.; www.tocabe.com)

Yard House:
See story on page 20. (1555 Court Place; www.yardhouse.com)


University of Denver Magazine Summer 2011

The Campaign for the University of Denver

affirminG aCComPliSHment

hen University of Denver supporters endow a professorship or a faculty chair, our first response is to express gratitude. We could not be more delighted by these votes of confidence in our work. Our second response is to toast the benefits that come with every endowed position. Each honors the worthy person it is named after. Each also honors the workand the potentialof the faculty recipient. By paying tribute to remarkable people, endowed positions inspire all of us to do our best work. They make a huge difference in a universitys productivity and its culture. By funding scholarship and research, endowed positions provide resources to retain a respected professor or lure a groundbreaking researcher/teacher to its ranks. They enhance a universitys reputation and a faculty members chances of securing an important research grant. And they allow an institution to invest in the most significant factor in student success: outstanding faculty. Like our peers across the country, the University of Denver considers endowed positions an affirmation of

accomplishment. We also consider them a call to action. Endowed positions do not go to people whose best work is behind them. They are awarded to professors whose research, scholarship and creative work have the potential to change lives for the better. In other words, awarding an endowed position is our way of asking, Whats next? We ask that question fully expecting to be dazzled. After all, our faculty members are creating works of art that stir the soul. They are conducting foundational research that promises new therapies for debilitating diseases. They are helping business leaders make sense of the economy and create opportunities for growth. And all of them, no matter what discipline engages their passions, are working closely with students to help the next generation realize its potential. As part of Ascend, The Campaign for the University of Denver, we are raising funds to support our human infrastructurethe load-bearing men and women who create new knowledge and help us make sense of our complex world. Please join us as we ask, Whats next? Gregg Kvistad, Provost

James Herbert Williams, Graduate School of Social Work

The son of working-class, blue-collar people, James Herbert Williams, dean of the Graduate School of Social Work (GSSW), was one of the first members of his family to attend college and the only one to have earned a PhD. Thats his personal context, shaped by a family legacy that values hard work and embodies resilience. Context figures prominently in Williams scholarship, much of which focuses on African-American families and youth, particularly boys and young men. He studies their context and the impact of violence, poverty and dysfunction on their prospects. He then tries to discover how to alter, for the better, the trajectory of lives marred by instability. The first recipient of the Milton Morris Endowed Chair, Williams also works on a United Nations/GSSW-sponsored conflict-resolution initiative in Kenya, helping the members of various tribes learn to peacefully address issues arising from their changing context. I am very motivated and very driven to contribute. Thats what I try to do in my scholarship, as a dean and as a social worker, he says. If you are not contributing, you become irrelevant.

Sarah Pessin, Center for Judaic Studies, Department of Philosophy

A scholar of Jewish philosophy and the granddaughter of Holocaust survivors, Sarah Pessin holds the Emil and Eva Hecht Chair in Judaic Studies. When he created the position with his wife, Eva, the late Emil Hecht, himself a Holocaust survivor, hoped to foster respect for Judaism through the study of classical Jewish texts. Ensuring that Jewish texts be studied in a cross-cultural university context is a visionary response to the Holocaust, Pessin notes. Taking her cue from Hecht, Pessin works to advance the study of these texts and their universal messages. She also works to help people remember the Holocaust through intercultural dialogue and social justice work. During her time at DU, she has played a key role in launching DUs Holocaust Memorial Social Action Site, including a new annual interfaith bridge-building workshop. What the Holocaust teaches about human responsibility is something with which all people need to wrestle, she says. For Pessin, the study of Jewish philosophy offers hope: I aim to teach Judaism through these texts, but I also aim to actualize the ethical teachings of these texts into the world.

exCePtional eDuCatorS & SCHolarS

We are substantially expanding and deepening the Universitys intellectual environment.

Robert Coombe, Chancellor

Bin ramke, Department of english

Renowned poet Bin Ramke understands that the impact of his work may not be as easy to define and quantify as it is for professors working in, say, the sciences. But he can point to the dialogue that he and his students create through their publications. My work as a writer shows that the University is part of the world outside our own sometimes insular campus, he says. Critics have lauded his 10 volumes of poetrythe first of which won the Yale Younger Poets Prizefor their experimentation and close investigation of language. His students have gone on to successes of their own. Each year, the mail brings three to four volumes by former students who have become successful authors. Endowed chairs offer stability in the study of and examination of areas that market forces will sometimes ignore, says Ramke, who holds the Lawrence C. Phipps Humanities Chair. Poetry doesnt easily fit into the economy of the world around us, so something like this award, the Phipps Chair, suggests that my work is needed and that it is valued.

David Patterson, Biological Sciences, eleanor roosevelt institute

David Patterson conducts research that one day could help advance cancer treatment, improve the lives of people with Down syndrome and even slow the aging process. As he works, he shares his knowledge and discoveries with DU graduate and undergraduate students in the classroom and in the lab. Like so much pioneering inquiry, Pattersons work may never generate the desired results. On the other hand, Patterson says, if he is allowed the time and resources to think long-term, rather than aiming at short-term successes, his work could have potentially profound implications. Thanks to the Theodore Puck Endowed Chair, Patterson has that luxury. He can take risks and take the time to plan research projects with enhanced potential. The chair is named after the late Theodore Puck, Pattersons scientific mentor and a towering figure in modern biology. The chair includes funding research, but Patterson says its impact goes well beyond funding. When I apply for grants, its important to be able to say that I have an endowed chair, he explains. It means that I can use most of the grant funds to support research rather than my salary. Thats very important to scientists, especially these days.

John tripp, School of accountancy

University teaching is about more than helping students prepare for professional success. Its also about empowering them to put their skills to work for the greater good. John Tripp, the John J. Gilbert Endowed Professor in the Daniels College of Business, delights in the enthusiasm his students bring to their studies and to the world outside the classroom. There are a lot of excellent students in this school who are looking for ways to make a contribution to the community, says Tripp, a professor in the School of Accountancy. All Ive done is to provide them with a structure to flourish. Tripp advises the Alpha Zeta Chapter of the Beta Alpha Psi Professional Accounting Society and coaches the Deloitte Tax Case Team. The latter has done so well that it received monetary awards that were then turned into scholarships for accounting students. Tripp also advises DUs student Volunteer Income Tax Assistance program, which helps international students, among others, wrestle with the complexities of their tax forms. We have a shared value in this school to help students become young professionals who give back, Tripp says. These [endowed professorship] funds have provided a resource for me to reward them for their commitment of time and energy to all of the extra things that they do.

Christine Cimini, Sturm College of law

Associate Professor Christine Cimini had some enticing job offers from highly ranked law schools but chose to stay at DUs Sturm College of Law because of its exceptional clinical program and the endowed chair she was offered. As the Ronald V. Yegge Clinical Director and Associate Professor of Law, Cimini oversees the colleges clinical programs. These enable law students to take their classroom education into the courtroom and to put their skills to use for the greater good. Its an experience Cimini values tremendously. When a student is 100 percent responsible for a mom who might lose her house, there is no stronger way to instill in students that they have something important to offer their community, she says. Not only do we serve people who may otherwise not have access to legal representation, but it teaches students that pro bono work is something they can and should do when they leave law school.

funDraiSinG faSt faCtS: enDoWeD CHairS anD ProfeSSorSHiPS

Campaign funds raised to date: $272.5 million Amount raised for endowed faculty funds: $30.3 million Number of endowed chairs and professorships established during the campaign: 10

52 53 63 66 67

Masters Program Book bin Reunion recap Pioneer pics Announcements

Bruce Hutton, Daniels College of Business

How do you prepare students in business school today to succeed in jobs that dont even exist yet? To use technologies that havent been invented? To solve problems that arent problems yet? These are just a few of the heady issues tackled by Dean Emeritus Bruce Hutton, who serves as director of ethics integration for the Daniels College of Business. He also is the Evelyn and Jay G. Piccinati Professor for Teaching Excellence. In Huttons words, the Piccinati professorship gives him a license to think about how the Daniels College can best prepare todays students to excel in their careers and to make a positive difference in the world. This college is not afraid to try new things and not afraid to be a leader for what business education should be, he says. This chair helps me to think about what it means to provide an outstanding business education today.
Visit ascend.du.edu for more about endowed chairs and professorships.


Office of University Advancement 2190 East Asbury Avenue Denver, Colorado 80208 800.448.3238 giving.du.edu

DU Archives

Pioneers football players eat hot dogs in the locker room on Nov. 24, 1955, five years before DU discontinued the football program. Player No. 77 on the bottom row, far right, is wearing a home uniform. Two lockers on the far right are visible, and read (left to right): Kaldi and Huber. If you have any additional information about this photo, or have your own Pioneers football team memories or photos to share, please send them our way.

University of Denver Magazine Connections


The classes
Robert Mott (MA 51) of San Diego is a founder of National Public Radio (NPR) and was recognized by NPRs executive director of news programming, Ellen McDonnell, at the 2010 Washington State University Murrow Symposium on April 20. The Robert A. Mott Distinguished Excellence Award was established to honor him as one of the most respected instructors in the history of Washington States communication program. Before joining the Washington State faculty in 1956, Robert served five years on active duty in World War II and retired as a lieutenant colonel in the U.S. Army Reserve. He received the Combat

Infantrymans Badge, the Bronze Star and the Purple Heart. After an extensive career in radio and television, he served Washington State for 12 years.

Bertlen Turner (BA 52, JD 54) of Whitehall, N.Y., is still practicing law on a part-time basis after recently celebrating his 80th birthday. He has four children, 13 grandchildren and one great-grandchild.



Larry Litvak (JD 52) of Denver has been a lawyer at his firm, Litvak Litvak Mehrtens and Epstein P.C., for the past 35 years focusing on family law. He was named Best Lawyer by 5280 magazine and also was recognized by the magazine as one of Denvers top lawyers in 2001. Larry is a fellow in the American Academy of Matrimonial Lawyers and is a Colorado Super Lawyer. He served on the board of the National Asthma Center for 25 years. He also is a past president of the Colorado Trial Lawyers Association.


Jerry Snyder (BSL 54, LLB 56) of Denver joined Litvak Litvak Mehrtens and Epstein P in 2002 as special counsel. He has been .C. named in Best Lawyers in America every year since its inception. He also had a fellowship in the American Academy of Matrimonial Lawyers. He was listed in Denver Top Lawyers and was named a Super Lawyer. Jerry is the author of numerous articles concerning property and tax issues in divorces. He was the first chair of the Family Law Section of the Colorado Bar Association.

Terry Krumm (BFA 57) of Naples, Fla., is a painter, filmmaker and architect. The Naples Art Association at the von Liebig Art Center exhibited Terrys abstract/nonrepresentational works from Jan. 22March 3, 2011. Terrys work has been exhibited at many national and international museums and galleries. Art Forum, Art News, The New Yorker, Vogue magazine and The New York Times all have highlighted his work. Terry spent more than 20 years teaching at major colleges and universities. He is preparing for a worldwide exhibition of his work.

Book bin
Most music schools teach students how to perform on stage, but they dont teach skills for performance in the business world. Ramon Ray Ricker (BME 65) fills in the missing notes to help aspiring musicians avoid becoming starving artists in his book Lessons From a Street-Wise Professor: What You Wont Learn at Most Music Schools (Soundown Inc., 2011). Ricker is no stranger to the music businesshe has worked in all parts of the industry for more than 50 years. His career has included gigs as a music professor, composer, arranger, studio musician and stage performer. He has performed in hundreds of radio and TV commercials and was a member of the Rochester Philharmonic Orchestra for 38 years. Rickers arrangements have been commissioned by symphonies around the country, and his works have been published around the world. In Lessons From a Street-Wise Professor, Ricker advises aspiring musicians on strategies they can practice to achieve success in their music careers. If musicians use entrepreneurial thinking and add it to high-level performance skills and artistry, they will not only survive but they will thrive in their field, he says. Ricker says musicians, artists and professionals in all fields should include entrepreneurial thinking, a strong positive brand, a proactive attitude, versatility, flexibility, business savvy, familiarity with technology, people skills and networking as instruments to achieve success, especially in this economy. If you have musical talent, and if you have worked hard to develop it, you have the building blocks necessary to create a career, he writes in the book. The first step is to be musically and technically solid on your instrument. You have to play! Add to that some entrepreneurial savvy and as Dr. Seuss would say, Youll be on your way! >>www.rayricker.com
Amber DAngelo Na


Learning from the Masters

Aspiring professional photographers need to hit the ground running, photographer and alumnus Aaron Huey told a class of young shutterbugs on April 5. When you get out of [DU] there are no minor leagues. Youre in direct competition with me and every other photographer youve ever heard of, said Huey (BFA 99), who urged the students in Associate Professor Roddy MacInnes Personal Histories of Photography class to travel and to force themselves into uncomfortable situations in order to make compelling photos. Huey (pictured at the 2010 TEDxDU event) is a photojournalist whose work appears regularly in the National Geographic magazines, The New Yorker, The New York Times and others. His appearance at DU was part of the 2011 Masters Program, which welcomed 17 distinguished alumni back to campus to share their expertise with students. Its a great chance for current students to learn from somebody whos been out there in the world and has some experience, as well as an important opportunity to recognize the accomplishments of these distinguished alumni, Cheri Stanford, associate director of alumni programs and communications, says of the annual event. The other alumni who returned to campus for the Masters Program were: Susan Albers (MA 99, PsyD 01), a clinical psychologist at the Cleveland Clinic Family Health Center in Ohio John Ambler (MA 81), vice president of strategy for Oxfam America Joe Bagan (BS 88, MA 88), chief operating officer for Clear Channel Outdoor Americas Nicolas Benedict (BA 93, PhD 01), president and CEO of eScience Labs Inc. David Bernstein (MSW 75), director of the Center for Effective Interventions at Metropolitan State College in Denver Nelba Chavez (PhD 75), former deputy director of programs for the Arizona Department of Economic Security and former administrator of the U.S. Substance Abuse and Mental Health Services Administration David Gust (BS 74), a U.S. Army veteran and former CEO of Technical and Management Services Corp. Sue Karlin (MTM 01), a principal IT consultant who also is an adjunct faculty member at Regis University in Denver John Lyons (BA 70), a U.S. Marine Corps veteran and former IRS employee Melissa Mayhue (BBA 95), author of the Daughters of the Glen historical romance novel series Christy Moroye (MA 99, PhD 07), assistant professor in the School of Education and Counseling at Regis University in Denver Carter Prescott (BA 71), president and CEO of marketing company Carter Communications International Inc. Brian Robbins (BS 01, MBA 01), founder of Denver-based Riptide Games, which makes video games for iPhones and other mobile devices Kirby Slunaker (EMBA 99), senior vice president and chief information officer for Pendulum Inc. Caroline Turner (JD 76), a workshop facilitator, speaker, consultant and executive coach through her own company, DifferenceWORKS LLC Beth Wolfson (MAC 01), president of the EtyKa Group, which provides training, team building and coaching to executives and others
Greg Glasgow

William Howard (MA 60) of San Luis Obispo, Calif., is professor emeritus of city and regional planning in the College of Architecture and Environmental Design at California Polytechnic State University in San Luis Obispo. He also is the vice president for marketing at Parallel Design Studios and is a consultant to numerous local governments in California.

Wayne Armstrong


David Timmons (BS 64) and Edna Herrick Timmons (BFA 65) of Powhatan, Va., took a dream trip to Alaska after retirement. They spent two months in their motor home camping, birding and photographing the wildlife and landscapes. At Denali National Park, they were fortunate to have a view of Mount McKinley for an entire day.

earth-science articles, she followed the developing sciences of plate tectonics and climate change as they evolved and worked on the major science articles the magazine published. These included articles on volcanoes, acid rain, the discovery of oceanic hydrothermal rifts and their life forms, and six articles on Mount St. Helens. Byron Dorgan (MBA 66) of McLean, Va., has been elected to the board of directors of Codexis Inc., a clean technology company. Byron is a former U.S. senator from North Dakota. He retired from the Senate in January after a 30-year career in the U.S. Congress. He served six terms in the U.S. House of Representatives and three terms in the Senate, where he chaired

committees and subcommittees on the issues of appropriations, commerce, energy, aviation, water policy and Indian affairs.



Byron Beck (attd. 196567) of Kennewick, Wash., was inducted into Columbia Basin Colleges Athletic Hall of Fame on Jan. 20. Byron played basketball at Columbia Basin College and at DU; he also played 10 seasons of professional basketball.

Alan Sternberg (BSBA 67) of Bloomington, Ill., retired on Jan. 1 from his position as associate general counsel at State Farm Insurance. Alan and his wife, Kim, will remain in Bloomington.



Carolyn Anderson (BA 66) of Louisville, Colo., retired from National Geographic Magazine in Washington, D.C., in 2000, after 31 years as a research editor. Specializing in

Pete Coors (MBA 70) of Golden, Colo., is the chairman of Molson Coors Brewing Co. and Miller Coors and was named the 2011 National Western Stock Show Citizen of the West. Pete accepted the award Jan. 10 at the Sheraton Denver Downtown Hotel during the 16-day stock show. Pete serves as a trustee and member of the executive board of the Denver Area Council of the Boy Scouts
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University of Denver Magazine Summer 2011


of America, a member of the National Western Stock Show Association executive committee, and a board member of the Johnson and Wales University Corp. and the Denver Art Museum Foundation.


Lowell Hare (BSBA 72) of Castle Rock, Colo., was appointed to a five-year term as chairman of the Archdiocese of Denver Finance Council. Lowell is a certified public accountant and managing partner of H&L Investment Co. He serves on the executive advisory board at DUs Daniels College of Business.

Rick Higgins (BSBA 72) of Denver is a certified public accountant and has merged his firm, RT Higgins & Associates, with CPA firm Eide Bailly LLP. Rick has been involved in the oil and gas industry for the past 30 years, assisting clients with exploration, production, acquisitions and royalty interests of oil and gas properties. Ricks clients are in the Rocky Mountain states, Canada, Trinidad, Australia and the Netherlands.

Linda (Murphy) Marshall (BA 72) of Columbia, Md., formally studied 12 languages and worked with more than 20, including Spanish, Russian, German, Xhosa and Shona. She is a government subject matter expert at the University of Marylands Center for the Advanced Study of Language. In her former position at the U.S. Department of Defense, Linda was named the first scholar in residence for her work in less commonly taught languages. She

co-authored the Xhosa Newspaper Reader and Lexicon and serves as a consultant for the Sotho Newspaper Reader and Lexicon. She continues to work part time as a language analyst and instructor for the Department of Defense. Brent Petrie (BA 72) of Anchorage, Alaska, is the manager of community development for the Alaska Village Electric Cooperative.

David Wexler (BS 76) of Gaithersburg, Md., an insurance adviser with Greenberg, Wexler & Eig LLC, was recognized as a top insurance adviser, along with his other two partners, in Washingtonian magazine. Out of the 18 insurance brokers who made the bestof list, Greenberg, Wexler & Eig was the only firm to have all three partners recognized with this honor.

intelligence professionals to identify and effectively integrate foreign, military and domestic intelligence in defense of the U.S. homeland and U.S. interests abroad. Wade Loo (BSAC 80) of Atherton, Calif., was appointed to the board of directors audit committee of Kofax, a leading provider of document-driven business process automation solutions. In 2010 Wade retired from KPMG, where he had worked for 30 years. He is a member of the American Institute of Certified Public Accountants and the California Society of CPAs. He also is a member of the board of directors of JobTrain, a charitable organization that helps people in need find jobs in the Palo Alto, Calif., area. Winston Woo (BSC 80, MAcc 81) of Markham, Ontario, is the director of taxation, pensions and government programs for AGS Automotive Systems. He is the vice president of the Tax Executives Institute Toronto chapter. He recently was appointed chair of the National and Ontario tax committees by the Canadian Manufacturers & Exporters Association and is a member of the Ontario Business Advisory Council.


Wine importer Blair Taylor

Blair Taylor (BSBA hotel and restaurant management 74) is well known around Denver for his award-winning Cherry Creek restaurant, Barolo Grill, and its legendary annual staff trip to Italy. What most Denverites dont know is that the fine-food aficionado also owns Enotec Imports, a boutique Italian wine importer. By age 26, Taylor was working for a French wine distributor, selling wine to French restaurants around the country. He loved the wine business but decided to open his own restaurants. Barolo Grill, his third, opened in 1992. Barolo was inspired by Taylors trip to the French-influenced northern Italian town of the same name. He fell in love with the language, cuisine and wines of the area. Taylor started importing wines from the Italian vineyards he discovered on his trips and bought the import company in 1997. Enotec currently imports award-winning wines from 27 organic, sustainable vineyards throughout Italymost have been family-owned for multiple generationsand distributes them to 32 states. He says the trick is finding a winery thats not in the U.S. that has a lot of potential. You also have to find a great propertybecause you cant make great wines without great soiland somebody who has the willingness and patience to do it. There might be a few stumbles along the waya winery in Italy could have a hailstorm that wipes out their wine production for an entire year in a matter of 20 minutes. You just put your heads together and get through it. And his favorite part of owning a restaurant? In a 10-minute time span you get to do a little bit of everything, Taylor says. You can go from maintenance to production to performance to marketing to PR to standing out front watching your valet parker get arrested for running a stop sign. As for those trips to Italy, Taylor says his staff duped him into the first one by begging to join him on vacation. They will spend two weeks visiting restaurants, wineries, cheesemakers and olive oil producers on trip No. 14 this June. My goals are to keep two very successful businesses running, and they are so symbiotic; they work very well together, he says. I come to work every day with a smile on my face and love it every single day. >>www.barologrilldenver.com >>www.enotec.net
Amber DAngelo Na

Thomas Bambrey (MA 73, PhD 77) of West Lafayette, Ind., will retire from his position as athletic director of the Little Giants at Wabash College at the end of the 201011 school year. Thomas has been athletic director since 2008 and previously spent 11 years as the dean of students at Wabash. Randy Herndon (BSBA 73) of Littleton, Colo., was appointed vice president of new business sales for CIGNAs Mountain States Region. As CIGNAs senior regional sales leader, Randy will be responsible for growing business and improving customer service for businesses with 250 or more employees. Previously he was with Aon, where he served as senior vice president and regional sales leader and the Denver office market leader. Prior to AON, he was with Blue Cross Blue Shield of Colorado.


Dorothy Hargrove (MA 77, MBA 85) of Centennial, Colo., was named the new director of the Englewood Public Library system. Dorothy has 32 years of experience working in libraries, including 16 in management. Mark Shumate (JD 77) of Albuquerque, N.M., was appointed to the New Mexico Labor and Industrial Commission on Jan. 27. Mark is the president of Shumate Constructors in Albuquerque and serves on the board of the Associated Builders and Contractors New Mexico chapter.



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Terry Meyer (BA 75) of Providence, R.I., received a masters degree in environmental policy at Tufts University in 1995 and has a certificate in geographic information systems from the University of Massachusetts. She has worked as a geographic information system technician, analyst and manager for the town of Brookline, the Nature Conservancy and the Rhode Island Department of Environmental Management. She was a ski instructor in Aspen from 197983.

David Sjolander (BS 79) of Scottsdale, Ariz., was named vice president of product management for distribution services at Pegasus Solutions, the largest third-party marketing and reservation provider in the world. David was senior vice president of strategy and business development at TRAVELCLICK for more than 30 years; previously, he spent 15 years with Carlson Hospitality Worldwide. He also is a past chairman of HITEC, a past chairman of the American Hotel and Lodging Association technology committee, and a member of the executive advisory board for DUs Fritz Knoebel School of Hospitality Management.


Clint Brady (MA 81) of McLeansville, N.C., is president and managing director of two land development companies, Alabama Shoreline LLC and Georgia Shoreline LLC, both subsidiaries of Redstone Properties. Paul Chan (BA 81) of Denver, DUs general counsel and president of the Colorado Bar Association, has been named a trustee of the Boettcher Foundation. He is the first alumnus of the foundations Boettcher Scholarship program to become a trustee of the organization. Paul has been DUs general counsel since 1997 and previously served in the Colorado attorney generals office.



John Garza (BA 76) of San Antonio was elected to the Texas House of Representatives in November 2010. John defeated a three-term incumbent and is serving his first term in the Texas house representing District 117, which includes west and southwest Bexar County in San Antonio.

Jim Anderson (BA 80) of Littleton, Colo., was appointed as the presiding judge for the city of Littleton on Sept. 21, 2010. Jim also serves as an associate judge for the cities of Centennial, Colo., and Aurora, Colo. Cindy Courville (MA 80, PhD 88) of Alexandria, Va., the first U.S. ambassador to the African Union, received an honorary doctorate of humanities from the University of Louisiana at Lafayette during the General Assembly Commencement on Dec. 18, 2010. She serves as a professor at the National Defense Intelligence College in Washington, D.C., where she teaches military and civilian


Dianne Briscoe (JD 83) of Denver was named a Denver County court judge after being nominated by the citys judicial nomination commission. From 198688 she owned her own law practice, then worked as a counsel in the Colorado Governors Job Training Office until 1996. She was a Denver assistant city attorney before being appointed a Denver County court judge by then-Mayor John Hickenlooper. (A class note in the spring 2011 issue gave an incorrect degree for Dianne.)


University of Denver Magazine Summer 2011

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Martha Devine (MT 83) of Denver is a certified public accountant and principal of accounting at advisory firm DCG P.C. She recently joined the board of directors of the Colorado Alliance for Drug Endangered Children, which supports children, families, organizations and communities affected by substance abuse through increased collaboration, coordination of services and systems integration.

Jeff Engelstad (BSBA 83, MRCM 91, MS 92, PhD 97) of Aurora, Colo., is a clinical professor in the Franklin L. Burns School of Real Estate and Construction Management at DU. Gail Slatter Folwell (BFA 83) of Boulder, Colo., is a sculptor and recently installed The Pitch, a 12-foot-tall, bronze baseball player at the entry of the Dr Pepper Ballpark in Frisco, Texas. She has had three additional large, public art pieces installed in the last few years. Gails work also has graced public and private collections and exhibitions around the world. In 2002, Gail was honored as one of the leading American sculptors by Southwest Art.

James Humes (JD 83) of San Francisco was appointed executive secretary for administration, legal affairs and policy by California Gov. Jerry Brown. James ran the attorney generals office under Brown, overseeing a staff of 5,300, including 1,100 lawyers. Tom Whittaker (BS 83) practices oncology and hematology in Indianapolis. He is the president elect of the Association of Community Cancer Centers, a national organization for education and advocacy for cancer patients and providers. Tom and his wife, Ann, an internist at Indiana University, have three boys, ages 9, 13 and 17.

Grower Lisa Rogers

From community-supported agriculture and farm-to-table restaurants to bestselling books by Michael Pollan and Barbara Kingsolver, fresh, local food is all the rage in culinary America. The problem, says Lisa Rogers, is that fresh and local isnt as easy to come by as people think. All looks good at Whole Foods and the local farmers markets, but factor in conventional supermarkets and the majority of restaurants, and we still live in an economy in which less than 0.1 percent of the food eaten by Coloradans is grown in Colorado. Rogers (MBA 99), who founded the north Denver coffeehouse Common Grounds in 1992, first became aware of the issue while working as a consultant for other restaurants and small businesses. One of the many things I was doing for restaurants was sourcing local supplies and foods and that sort of thing, and it was during that time that the all restaurants want to be local fad started, she says. Every farm I called was so overwhelmedthey couldnt get back to me, they really couldnt promise anything, they had so many clients they could barely keep up with them. I realized that even though there were all these restaurants opening saying they get local, they really cant be. We do not produce the food that we need in Colorado, even for restaurants. Enlightened and inspired, Rogers (pictured, center) began teaching herself about urban farming and how to grow food locally on a smaller scale. In 2008 she started Feed Denver: Urban Farms & Markets, a nonprofit dedicated to setting up small urban farms around the city. The organization opened its first farm, located in the Stapleton neighborhood, in 2009, followed by a parking lot farm in north Denver. At its core, the nonprofit is about feeding peoplesomething Rogers is using her business background to do. If we can create a small farm that looks like a small businesslike a coffeehouse with 20 employees that supports four to five familiesthat will be good, Rogers says. Thats what Feed Denver is about. >>Watch a video about Feed Denver at www.du.edu/magazine >>www.feeddenver.com
Greg Glasgow
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Diane Overgaard Rabener (BA 84) of Los Angeles is a flight attendant for US Airways and Express Mesa. After graduating from DU, she worked for movie studios and distributors including Atlantic Entertainment, Paramount, Scotti Bros. Pictures and Cobra Entertainment Group. She later went to law school at the University of West Los Angeles and got her paralegal certificate. She worked at several animal hospitals and became a state-licensed veterinary anesthesia technician. She still works with charitable animal organizations and has six pet rescue parrots.


Marketer Lori Garcia-McGehee

Theres a saying in marketing that you sell the sizzle, not the steak. That works if youre selling something that has sizzle. But when its your job to promote more sedate commodities like potatoes, honey and wool, the hurdles become a little bigger. Unless youre Lori Garcia-McGehee (BBA 95). A single parent, GarciaMcGehee worked part time at the United States Potato Board in Denver for several years. When her son started school, the tater traders offered her full-time work in the international marketing department. To maximize the opportunity, Garcia-McGehee enrolled in the business administration program at DUs Womens College. As soon as I graduated, the potato board made me the manager of international marketing. I graduated in August 1995; in September I was on an airplane to South Korea, she says. I oversaw a $5 million marketing budget and nine Asian countries. Four years later, Garcia-McGehee started her own consulting company, Millennium Marketing/Communications, and since then has helped trade groups sell honey, wool, mohair and ginseng internationally. Part supermom, part international woman of mystery, GarciaMcGehee smoothes out the details that make the deals happen. If a client needs a letter of credit, or help with a wire transfer that doesnt go smoothly, Garcia-McGehee is the one they call for handholding. If she recommends that a client hire an in-country representative, shell fly overseas to help select the best person for the job. Likewise, if one of her clients is courting a potential buyer, shell head to Asia or Europe to educate the buyer one-on-one about the product. But more often, her role involves big-picture strategizing. Im that person who pushes [my clients] a little, Garcia-McGehee says. I keep track of what theyre doing and develop performance measures for them. She commissions research to determine which countries offer the greatest sales opportunities, then helps her clients understand the cultural nuances, production challenges and trade barriers that will affect their products positioning there. It seems to come naturally to her. Though she went on to earn an MBA at Regis University, shes never had any formal training in international relations. Ive always had a fascination for other cultures and languages, and Ive always made friends with people from different cultures, she says. Its kind of innate. And that, she says, is the most important aspect of her job. Its about trustthats so valuable to people, she says. No matter what their culture is.
Laurie Budgar

1985 1988

Jim Doerner (MA 88, PhD 94) of Greeley, Colo., is a professor of geography at the University of Northern Colorado. Mark Erickson (BA 88) of Golden, Colo., was named the senior commercial business leader of SquareTwo Financial, a leader in the asset recovery and management industry. Prior to joining SquareTwo, Mark worked at Key Equipment Finance for 15 years. Most recently he served as senior vice president and general manager of Key Equipment Finances government and health care finance businesses.


Alan Farkas (BA 90) is an attorney in Chicago. His law firm Madsen, Farkas & Powen LLC merged with SmithAmundsen LLC in January and he became a partner. The aerospace group will continue to advise clients on legislative affairs affecting the aerospace industry, administrative rule making, regulatory compliance and enforcement concerns, business deals and aircraft transactions, and aerospace litigation matters.


Chris Sutton (PhD 95) of Macomb, Ill., is a professor of geography at Western Illinois University. He previously was chair of the universitys geography department.


Courtesy of Lori Garcia-McGehee

Gay Carlson (BS 85) of Centennial, Colo., teaches third- and fourth-graders at DUs Ricks Center for Gifted Children.

University of Denver Magazine Summer 2011

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Joe Capesius (MA 96) of Cedar Park, Texas, was deployed to Afghanistan with the Army Reserves 994th Engineer Company in 2010. He is pictured, center, with DU lecturer Steve Hick, left, and Bill Boesch (MA 02), right.

to the U.S. in 1963. For several years she worked as an executive assistant at the Wings Over the Rockies Air and Space Museum in Denver. She also ran the childrens programming for the Boy Scouts and Girl Scouts. As an aerospace education officer, she was a second lieutenant in the Civil Air Patrol. Two years ago, she became an administrative assistant at the Chillicothe Correctional Center; she works there part time. Patrick Linden (BSBA 97, MS 01, JD 01) of Denver joined Sherman & Howard as a member in business practice. He represents sports organizations in their sponsorships, television, financing and naming-rights transactions. Patrick also is a licensed player agent with the National Football League Players Association. Glenn Malpiede (BA 97, JD 97) of Superior, Colo., has returned to Colorado after 12 years in Chile, where he held the position of senior manager with Chiles largest audit and consulting firm and was in charge of the international section of its business services outsourcing division. He has opened his own practice in Estes Park, Colo., specializing in professional business

services. Glenn also volunteers for the Restorative Justice Program in Estes Park. He is a member of the Estes Area Lodging Association and the Sunrise Rotary Club.


Paul Marr (PhD 96) of Shippensburg, Pa., is a professor of geography at Shippensburg University. Joaquin Padilla (JD 96) of Denver joined his father, Kenneth Padilla (BA 66, JD 70), to form Padilla & Padilla PLLC in Denver. Their firm handles legal matters in the area of business, civil/commercial litigation, civil rights and criminal defense.

Marc Smith (MA 98) of Morrison, Colo., was appointed a board member of the Colorado Black Chamber of Commerce Board of Directors. Marc is the executive director of the Western Energy Alliance and has worked in the public, private and nonprofit sectors in research, strategic planning, public relations and government affairs positions.

joined the company in 2003 as vice president of land and business development. Prior, he was vice president of land and business development for Ensign Oil & Gas Inc. He also was director of business development for Encana Oil & Gas (USA) and vice president of Land for Ocean Energy Resources.

Tennessee State University. She also owns her own consulting business and has a 16-month-old son. Brian Furgason (JD 00) of Englewood, Colo., is a senior associate in the business and finance team at business law firm Snell & Wilmer. Brian previously was a senior corporate associate in the Denver office of Gibson Dunn & Crutcher. Dennis Goodyear (MLIS 00) of Kansas City, Mo., was promoted to assistant library director at Avila University. Sarah Clausen Mooney (MEPM 00) of Clear Lake, Iowa, has been named the first executive director of the Clear Lake Historical Society. Sarahs great-grandfather was one of Clear Lakes early settlers. Sarah, her husband and their two children moved to Clear Lake in summer 2010 to reconnect with her historic roots. Sarah previously worked as the director of volunteer programs at the Nature Conservancy. Keith Ratner (PhD 00) of Amesbury, Mass., was promoted to full professor in the department of geography at Salem State University in Salem, Mass.

He completed a National Center for Intermodal Transportation research project on transit-oriented development in Denver and is preparing a paper on this topic for a special issue of the journal Cities.




Aaron Huey (BFA 99) of Seattle was named a contributing editor at Harpers magazine. His work can be found at www.aaronhuey. com. Edward McLaughlin (BSBA 99) of Palos Verdes Estates, Calif., has joined Venoco Inc.an independent energy company in Californiaas vice president of corporate development. Edward was president of Petro-Canada Resources (USA) in 2007. He

Ian Colle (MCIS 00, MTEL 00) of Golden, Colo., joined start-up company Whamcloud Inc. as a project manager in December. Whamcloud is a new company formed to advance the Lustre file system in highperformance computing environments, with special emphases on Linux and supporting the open-source community. In January, Ian was hired as an adjunct professor of philosophy at Community College of Aurora. Eileen Ernenwein (BA 00, MA 02) of Jonesborough, Tenn., received a PhD in environmental dynamics from the University of Arkansas in 2008. She works half time for the Center for Advanced Spatial Technologies at the University of Arkansas doing grantfunded research, and in fall 2010 she started a one-year teaching and outreach position for the department of geosciences at East

Rob Jordan (MA 01) of Portland, Ore., is the company director of Idealist Consulting, a technology consulting firm. He is working with Salesforce.com, USAID and Secretary of State Hillary Clinton as part of Clintons Palestinian Information Technology Initiative to start Project Palestine, an international effort to bring sustainable revenue and infrastructure to the West Bank through cloud computing technology. Brenden McNeil (BS 01, MS 02) of Morgantown, W.Va., is an assistant professor of geography in the department of geology and geography at West Virginia University. He previously was at Syracuse University, where he completed a PhD in geography and worked on an interdisciplinary project examining the effects of acidic deposition on ecosystems of the northeastern U.S. He lives with his wife, Karen Culcasi, and daughter.


Pamela Clingerman (MA 97) of Chillicothe, Mo., was hired as curator for the Grand River Historical Society Museum in Chillicothe. Pamela, originally from England, moved

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Post your class note online at www.alumni.du.edu, e-mail du-magazine@du.edu or mail your note to: Class Notes, University of Denver Magazine, 2199 S. University Blvd., Denver, CO 80208-4816.

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Timothy Vowles (PhD 01) of Thornton, Colo., is a lecturer in the geography program at the University of Northern Colorado (UNC). In addition to teaching at UNC, Tim has been hired at Colorado State University to design all of the schools online geography courses.

Crisanta Duran (BA 02) of Denver, a recently elected representative from Colorados 5th District, was selected for assignments in the finance committee and the judiciary committee. Crisanta is the youngest legislator and the only Latina at the State House. Kim Hubble (MS 02) of Aurora, Colo., works at the Colorado Department of Transportation conducting analyses, data publication and support for mapping applications. Erika Matteo (BS 02) of Highlands Ranch, Colo., is working with the University of Colorado-Denver as the project coordinator for the Rocky Mountain Middle School Math & Science Partnership. Her husband, Alex Matteo (BS 02, MBA 02), works in global manufacturing for Echostar. They have two daughters, Hannah, 5, and Zoe, 2. Glenn Nier (attd. 2002) of Parker, Colo., was named project manager for Toll Brothers at Solterra in Jefferson County. Toll Brothers is the nations leading builder of luxury homes. Glenn has more than 25 years of experience

as a consultant and manager in operations, production management, land acquisition/ development and construction. He also has worked at MC Consultants, Inc., D.R. Horton and U.S. Home Corp. Sara Novikoff-Lazarus (BA 02) of Frisco, Texas, gave birth to her first child, daughter Layla Belle, on Oct. 5, 2010.

Trent Pingenot (MS 03) of Atlanta works part time and takes care of his son Lowen, who was born on Sept. 8, 2008.


Maddy DAmato and Alex Hasulak

When they were seniors at DU, Maddy DAmato (BA sociology 08) and Alex Hasulak (BSBA 08) called on their fellow students to help them perfect their granola recipe, bringing samples to campus for their classmates to taste and evaluate. Three years later, the pairs Love Grown Foods granola is on the shelves at more than 1,300 Kroger and Vitamin Cottage locations around the country, with the promise of more stores to come. In November 2009, foodie website Chowhound.com named Love Growns
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Lindsay Brooks (BA 02) of Durham, N.C., has returned from Vejle, Denmark, where she was an assistant dean for the Vejlefjord Danish boarding school. She is now studying medicine in Duke Universitys physician assistant program. James Brown (MBA 02) of Denver has been promoted to president and COO of Whiting Petroleum Corp., a Denver-based oil and gas company. Previously with Shell Oil Co. and BP PLC and a private consultant, he joined Whiting in 1993 as a consulting engineer and became operations manager in 1999 and vice president of operations in 2000.


Anthony Graves (IMBA 04) of Denver was named director of government and community affairs for Visit Denver, the Denver convention and visitors bureau. Alex Muleh (MS 04) of Broomfield, Colo., works at the Broomfield office of Environmental Systems Research Inc. Kevin Sutton (MS 04, MBA 04) of Redmond, Wash., is a licensed architect and joined the Magellan Architects firm in Redmond. Ed Walker (MPP 04) of Billings, Mont., is a Republican freshman senator who represents Laurel, Mont., and the rural areas toward West Billings (Senate District 29). Ed serves on the Senate Finance Committee, its judicial and corrections subcommittees, the Senate Natural Resources Committee and the Senate Energy and Telecommunications Committee. He is an account executive for a Billings-based pipeline contractor. Abbey Wick (MA 04) of Christiansburg, Va., received her PhD in soil science from the University of Wyoming in 2007 and currently is a postdoctoral fellow at Virginia Tech University in Blacksburg, Va.

Georgia Hybels (BA 03) of Denver works for the National Park Service Geologic Resources Division. She creates digital geologic maps of national parks and surrounding areas. Justin Kidd (BA 03) was appointed assistant attorney general for the Oregon Department of Justice. He is married to his domestic partner, Rob Owen, and they reside in Salem, Ore.

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Magdalena Dohnalova (MS 05) of Denver works as a geologic information system specialist for Norwest Applied Hydrology. Yaneev Golombek (MS 05) of Denver is geologic information system coordinator for Merrick & Co. Keri Herman (BSBA 05) of Breckenridge, Colo., is a professional skier and a member of the Breckenridge Ski Team. She won a silver medal at the 2011 Winter X Games in Aspen, Colo., and finished third at the 2011 Freestyle World Ski Championships in Park City, Utah. At the 2010 Winter Dew Tour in Breckenridge, Keri finished first in the

g rA DuAT e T o A HeAlTHY liFesTYle

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University of Denver Magazine Summer 2011


or visit recreation.du.edu/alumni

Sweet Cranberry Pecan flavor No. 1 in a granola taste test that included well-known brands such as Udis, Back to Nature and Bear Naked. Love Growns Apple Walnut Delight came in at No. 6. Its been a nutty ride for the couple who met at DU and moved to AspenMaddys hometownafter graduation. In January 2010 they returned to Denver. They started off in 80 Kroger stores in Colorado and Wyoming, but in 2011 they went nationwide. Its important to us to be in Kroger because there are so many people who shop there who dont think twice about what they put in their cart, let alone what theyre putting in their body, DAmato says. Even though Whole Foods is the epitome of what healthy eating is, so many people who shop there already know theyre going to be eating healthy and theyre already geared into it. Being in Kroger means we really have the opportunity to educate people and reach the people who really need foods like this. To that end, the couple bought an RV they dubbed the love bus, and their goal is to spend 90 percent of each year on the road, educating consumers on the wonders of naturally sweetened granola made with no chemicals, hydrogenated oils or high-fructose corn syrup. We love interacting with the customer; we think thats the most important thing, DAmato says. Our goal as a company is not just to make food thats delicious and healthy, but also to tell people why they should be eating these foods and explain to them in person the benefits of whole grain oats and omega-3s and why theyre so important in their diets. Theyre more likely to understand it and apply it to their lives, which at the end of the day means that we did our job. >>Watch a video about Love Grown at www.du.edu/magazine >>www.lovegrownfoods.com
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womens Ski Slopestyle Preliminaries and took second place in the womens Ski Slopestyle Finals. Matt Kascak (MS 05) of Denver works as a geologic information system specialist for Norwest Applied Hydrology. Katherine OConnor (MS 05) of Denver is an analyst in the Office of Economic Development at the City and County of Denver. Christine Richter (MA 05) is a PhD student with the faculty of geoinformation science and Earth observation in the Department of Urban and Regional Planning and Geo-Information Management at the University of Twente in Enschede, the Netherlands.

Hilary Lopez (PhD 06) of Reno, Nev., works for the state housing division as the chief of federal programs. She oversees and administers all of the states multifamily affordable housing and residential weatherization programs. She has been involved in the foreclosure crisis and the neighborhood stabilization program through HUD. Hilary also teaches a course on housing policy and planning at the University of Nevada. She has been asked to be the keynote luncheon speaker for a national Novogradac conference in Las Vegas. Andrea Santoro (MS 06) of Denver is a geologic information system specialist in the city and county of Denvers Office of Community Development and Planning.

Marias dissertation is titled Holocene Climate and Environmental History of Laguna Saladilla, Dominican Republic. Shitij Mehta (MS 07) of Redlands, Calif., works as a software developer for the geoprocessing team at ESRI in Redlands. Adrienne Thoma (BA 07) moved back to the Denver area in 2010 after living in Washington, D.C., for three years. While in Washington, she taught pre-kindergarten and obtained a masters degree in curriculum and instruction. She got engaged to Ben Sedlak (BA 03), and they are getting married Sept. 17, 2011, in Redstone, Colo. Adrienne works as a preschool teacher for Aurora Public Schools. Reeves Whalen (JD 07) of Denver is an associate at Burg Simpson. He was selected as a finalist for the Colorado Bar Associations 2010 Gary L. McPherson Young Outstanding Lawyer of the Year award. He is on the board of directors for the American Constitution Society, the

Golden Triangle Association and Save Our Youth. He is a former finance chairman and co-captain for House District 5 and sits on the executive committee for the Democratic Party of Denver. Reeves also served on Gov. John Hickenloopers 2010 gubernatorial campaign finance committee and former state Sen. Chris Romers 2011 mayoral campaign finance committee. Joshua Marie Wilkinson (PhD 07) of Chicago is an award-winning poet and the author of five books, the most recent of which is Selenography (Sidebrow Books, 2010). Joshua has also edited two anthologies for the University of Iowa Press, including Poets on Teaching: A Sourcebook (2010), a guide for teaching poetry. He is an assistant professor of English at Loyola University.

Reunion recap
More than 35 members of the Pi Kappa Alpha fraternity held a reunion in Denver in October 2010. As part of their reunion activities, the fraternity brothers and their wives attended a dinner at the Ritchie Center, toured the campus and met with Chancellor Robert Coombe. The men attended DU between 196272. The photos were taken at a party in Ned Husmans (BSBA 70) backyard in Centennial, Colo., during the reunion weekend. Pictured in the first photo are most of the brothers who attendedsome from as far away as Norway and Hawaii. In the second photo are the members from the class of 1968. From left to right: Kent Englert (BSBA 68), Barry Lefkowitz (BSBA 68), Ed Biddison (BSBA 68), Bill Starbuck (BSBA 68), Rick Troberman (BA 68), Frank White (BS 68), Charlie Bowman (BA 68, JD 72) and Charlie David (BSBA 68).



Heath Hayward (MS 06) of Washington, D.C., works as a contractor at the U.S. Census Bureau.

Maria Caffrey (MA 07) of Knoxville, Tenn., was officially advanced to candidacy for the PhD degree in the department of geography at the University of Tennessee in Knoxville.

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Quotable notes
Thank you to everyone who responded to the winter issues question of the hour: What was your favorite class at DU and why? My favorite classes were the Spanish courses I took with professors Fonseca and Fernandez (separate classes) in 1968 and 1969. They encouraged me to continue working with language and played a significant role in my following a career in language. I wasnt even going to take language at DU, but they saw that Id taken the placement test and done fairly well and snagged me at registration and advised me to continue, and here I am 40 years later, still working with and enjoying foreign languages. Linda (Murphy) Marshall (BA 72) Columbia, Md.

Spence Henderson (BA 08) of Dallas is pursuing a graduate degree in community and regional planning. He previously worked as a geographic information system analyst for Northrop Grumman in Galveston, Texas. Heidi Rolander-Peterson (MA 08) of Berthoud, Colo., is an associate city planner in the Office of Economic Development for the city and county of Denver. Sharon Sjostrom (MBA 08) of Castle Rock, Colo., was promoted from vice president of technology to a newly created chief technology officer role at ADA Environmental Solutions Inc. ADA is a leader in clean coal technology and serves the coal-fueled power plant industry. Sharon also was part of a team representing the company at the Energy, Utility & Environmental Conference in Phoenix in February. Sharon joined ADA in 2003. Ben Walsh (MA 08) of West Bridgewater, Mass., was married on April 17, 2010. He is a special education teacher for science at Granite Academy in Massachusetts.

Photos courtesy of Bill Starbuck

Elthron Anderson (MS 08) of Castle Rock, Colo., is a geographic information system specialist at the South Adams County Water and Sanitation District. He and his wife, Kim, welcomed their son Dilan on June 4, 2009.


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Introduction to Argumentationit taught me to look at both sides of a situation. Diane Overgaard Rabener (BA 84) Los Angeles, Calif.

Two DU alumni reunited for a helicopter ski and snowboard adventure in British Columbia in December 2010. David Andreas (BA 71) spent two days heli-snowboarding, then skied with Todd Leibowitz (BSAC 78, MT 80) at Revelstoke Mountain Resort. David and Todd then skied at the CMH Heli-Skiing Adamants Lodge near Mount Sir Sandford for a few days with current DU students Gretchen Cook and Rachel Cook and their parents, Roy and Teena Cook.

Courtesy of David Andreas

From left to right, Gretchen Cook, David Andreas and Rachel Cook.

It was jazz ensemble. We were an award-winning band on the national level, and DU was one of the early colleges to give credit for jazz courses. In 1965 we were selected by the U.S. State Department to go on a three-month concert tour of Asia. It was the trip of a lifetime. Ramon Ricker (BME 65) Fairport, N.Y.


University of Denver Magazine Summer 2011

University of Denver Magazine Connections


From what country do alums Ignacio Jimenez and Tina Rice-Jimenez import food to sell in the U.S.? The answer can be found in the People section of DU Today, www.du.edu/today.

1930s 1940s

Send your answer to du-magazine@du.edu or University of Denver Magazine, 2199 S. University Blvd., Denver, CO 80208-4816. Be sure to include your full name and mailing address. Well select a winner from the correct entries; the winning entry will win a prize courtesy of the DU Bookstore. ` Congratulations to Damon Foshee (BA 81) for winning the spring issues pop quiz.


Michelle Kwan (BA 09) of Artesia, Calif., was elected to the Special Olympics International Board of Directors. Michelle is a two-time Olympic medalist, a five-time world champion figure skater and a ninetime U.S. champion. She currently serves as a U.S. Public Diplomacy Envoy for the State Department and as a member of President Obamas Council on Fitness, Sports and Nutrition. Michelle attends graduate school at Tufts Universitys Fletcher School, where she is pursuing a masters degree in international affairs. Carrie Stanley (JD 09) of Denver, Emily Lyons (JD 09, LLM 09) of Mentor, Ohio, and Srecko Lucky Vidmar (JD 03) of Denver have joined the Denver office of Hogan Lovells US LLP. Carrie has joined as a member of the corporate practice; Emily and Srecko are members of the litigation, arbitration and employment practice.

Oenophile Kyle Schlachter

Kyle Schlachter (BS environmental science 03) turned his passion for dirt into a love of wine. The geography PhD student studies and markets the Colorado wine industry for a living. Schlachter began writing his dissertation on lake sediment and fire reconstruction but became distracted by his developing interest in wine. So he switched gears, turning his hobby into a career. Everyone talks about eating local, but nobody really talks about drinking local. I knew that Colorado had a good wine industry that not a lot of people knew about. I wanted to get into that, says Schlachter, pictured at a wine tasting on campus in March. His new research topic focuses on how the Colorado wine industry uses geography to market its wines. Schlachter is a certified specialist of wine through the Society of Wine Educators and wants to teach a university-level geography of wine class. He has a syllabus ready to go in case the opportunity presents itself. Currently, he is the research and outreach coordinator for the Colorado Wine Industry Development Boarda subset of the state department of agriculturewhich funds research, informs the public and markets Colorado wines. Through his research and work, Schlachter discovered that the biggest misconceptions about Colorado wines are that the states climate is too cold to grow grapes and that the wines are of poor quality and overly sweet. In reality, he says, the dichotomy of hot summer days and cool evenings gives grapes really good flavor, producing highquality merlots, cabernet francs, Rieslings and other varietals. Many people prefer Colorado wines to expensive French and Italian wines in his quarterly blind tastings, Schlachter says. Colorado is home to nearly 100 boutique wineries across the state, but 8590 percent of the grapes grow in the Grand Valley near Palisade and Grand Junction due to the regions ideal climate. In addition to his other endeavors, Schlachter enjoys writing his wine blog, Colorado Wine Press, and likes that his work combines the human and environmental aspects of science. I went from more of a physical scientist to a cultural scientist, which I never thought I would, he says. Its a lot more interesting to tell people I study wine rather than lake mudalthough it was fun to say I was a paleolimnologist. >>www.coloradowine.com >>www.coloradowinepress.com
Amber DAngelo Na

Harry Shapiro (LLB 38), Phoenix, 4-19-10


Alice Ginn (BS 41), Glendora, Calif., 4-14-10 Frances Marcus (BA 41), Homewood, Ill., 11-6-07 Helen Louise Patterson Pat Larkin (AA 43), Red Lodge, Mont., 12-14-10 Max Wilson (JD 44), Caon City, Colo., 4-22-10 Dick Barger (BA 46), Redmond, Wash., 9-24-10 Maurine (Nelson) Eckloff (BA 48), Kearny, Neb., 11-28-10 Edward Murray (MSW 48), Denver, 6-9-09 Frank Evans (JD 49), Denver, 6-8-10 Mitchell Godsman (BS 49), Lakewood, Colo., 7-26-10 Nicholas Pohlit (BS 49), Loveland, Colo., 12-27-10

Lawrence Hammerling (JD 73), St. Paul, Minn., 6-20-10 Michael Kaminski (JD 74), Seattle, 5-29-10 Joseph Orell (JD 74), Colorado Springs, Colo., 6-7-10 Nicoletta (Cerrone) Barone (MSW 75), Denver, 8-29-09 Douglas Middleton (attd. 79), Colorado Springs, Colo., 1-27-11

Wayne Armstrong


Valori Adrienne Lee (MSJA 83), Stockton, Calif., 7-20-10 Richard Martin (MSJA 83), Lakewood, Colo., 3-19-10 Vickie Rae Marks (MSW 85), Dickinson, N.D., 9-23-09 Carolyn Wayne (BA 87), Cypress, Texas, 12-10-10 James Covino (JD 88), Littleton, Colo., 4-1-10 Suzanne Schmelter (JD 88), Prescott, Ariz., 1-6-10 Ann Holewinski (JD 89), Wheat Ridge, Colo., 4-30-10


Horton Goss (BSBA 50), Wichita, Kan., 3-10-10 Alvin Meiklejohn (JD 51), Arvada, Colo., 3-1-10 Arnold Tietze (BS 51, MBA 52), Denver, 1-31-11 Douglas Waldorf (JD 51), Fort Myers, Fla., 4-25-10 Milton Milt Hanson (MSW 52), Northfield, Minn., 2-14-10 Helen Louise Dahnke (BSBA 53), Sun City, Calif., 1-28-11 Earl Reum (MA 54, PhD 70), Denver, 12-5-10 Aaron Paul Small (PhD 55), Billings, Wyo., 12-1-10 Glen Arthur Range (BS 56), Broomfield, Colo., 7-16-10 Samuel Duncan Grandin (BS 57), Meridian, Idaho, 1-29-11


James Bartow Bart Dean (MSW 94), Denver, 4-11-09 Susan Yellow Horse-Davis (MSW 94), Arvada, Colo., 5-6-10 Jayson Arosteguy (JD 96), Brighton, Colo., 2-15-10 Richard Jennings (JD 96), Englewood, Colo., 2-15-10 Martha Louise Collie (JD 98), Benton, Ky., 5-13-10

Philip Harris (BA 10, BS 10) of Kemah, Texas, joined the NASA Johnson Space Center in Houston as an aerospace technologist in international and domestic operations planning. Philip started working at NASA while still studying at DU through the Computer Science Cooperative Education Program. Kazi Houston (JD 10) of Littleton, Colo., has joined the OSullivan Law Firm as a personal injury lawyer. Kazi worked as a law clerk at the OSullivan Law Firm for the past two years while attending law school. She passed the bar exam last July. Prior to working for OSullivan, Kazi was a social worker in the nonprofit sector. Nathan Watkins (MSLA 10) of Boulder, Colo., is business manager at the Boulder Law Shop.


Faculty and Staff


John Sprague (BS 60), Los Alamitos, Calif., 12-30-10 Gretchen Franz (MA 61), Scarsdale, N.Y., 1-6-10 Michael OConnell (BS 61, MBA 68), Tucson, Ariz., 9-26-10 Joyce Mamiko (Honda) Thompson (MSW 61), Key Biscayne, Fla., 4-8-10 Robert Johnson (PhD 63), Ponca, Neb., 1-18-11 Theodore Koeberle (JD 65), Cedar Crest, N.M., 7-23-10 H. Pearce Konold (MSW 65), Mount Vernon, Ill., 8-6-09 Mark Hinman (BA 66, JD 69), Logandale, Nev., 3-2-10 Margaret (Green) Gast (MA 67), Laramie, Wyo., 9-21-10 J. Edward Cohn (BA 68), Englewood, Colo., 10-17-10 Judith Ann Hayes (MSW 69), Rochester, Minn., 11-26-10 Thomas Kelly (JD 69), Colorado Springs, Colo., 2-19-10

Phyllis Beryl Bay, retired registrars office staff member, Centennial, Colo., 11-26-10 Abenicio Ben Fransua (MSW 78), former clinical associate professor at the Graduate School of Social Work, Pueblo, Colo., 7-15-10 Ruth Kelley, former director of publications, Englewood, Colo., 1-10-11 Roger Kotoske (BFA 55, MA 56), former art professor, Champaign, Ill., 11-19-10 Arthur Krill (attd. 195152, 196062), former associate engineering professor, Denver, 1-9-11 Edna Frances Bedsworth McMullen, former secretary with the School of Hotel, Restaurant and Tourism Management, High Point, N.C.,11-30-10 Judy Wallace, former Graduate School of Social Work staff member, Portsmouth, Ohio, 12-5-09

Post your class note online at www.du.edu/alumni, e-mail du-magazine@du.edu or mail in the form on page 59.


Joseph Lubar, Denver, 2-11-11


University of Denver Magazine Summer 2011

University of Denver Magazine Connections


Pioneer pics
Breanna Mead (BS 08) poses in front of the Opal Pool, a thermal pool in the Midway Geyser Basin at Yellowstone National Park in Wyoming, in September 2010. The Midway Geyser Basin contains four hot springs, two of which are said to be among the largest hot springs in the world (Grand Prismatic Spring and the Excelsior Geyser). The Opal Pool is one of the smaller pools in the basin and was the only one that was not obscured by vapor when this photo was taken. As you pioneer lands far and wide, be sure to pack your DU gear and strike a pose in front of a national monument, the fourth wonder of the world or your hometown hot spot. If we print your submission, youll receive some new DU paraphernalia courtesy of the DU Bookstore. Send your print or high-resolution digital image and a description of the location to: Pioneer Pics, University of Denver Magazine, 2199 S. University Blvd., Denver, CO 80208-4816, or e-mail du-magazine@du.edu. Be sure to include your full name, address, degree(s) and year(s) of graduation.

Career corner
DU has several networking tools you can access as an alum. The DU Career Center hosts the Professional Network, a searchable database of 900 alumni and friends of the University who have volunteered to answer career-related questions. To access it, visit www.du.edu/career and click on DU Careers Online. Click on the Professional Network tab to search the database and connect with other alumni. You also can join the Professional Network and serve as a resource to others by going to the alumni website at www.alumni.du.edu. LinkedIn (www.linkedin.com) is another valuable tool. Creating a profile is free. Once you have joined, do a group search and join one or more of the DU alumni groups. The largest has more than 4,500 members. There are smaller school- and department-related groups as well. DU alumni events in chapter cities or in Denver are another good way to expand your network. To see what is going on near you, visit the alumni website. If you are advertising a business or service, join our classifieds on the alumni website. This is an excellent tool for locating businesses owned or operated by DU alums.
DU Photography Department

Get Involved Mentoring Join the Professional Network and share your career
experience and advice with current DU students and alumni. >>www.alumni.du.edu more at www.flickr.com/photos/uofdenver. DU videos are at www.youtube.com/uofdenver.

Q: A:

I am interested in expanding my network. What resources does DU provide to help me?

On the Web Media Find photographs of campus, events, sports, students and

Local Chapters Just moved to a new city and dont know any-

one? Need to expand your professional network? Want to attend fun events and make new friends, or reconnect with old ones? Join a local alumni chapter: Atlanta; Boston; Northern California; Southern California; Chicago; Dallas; Minneapolis/St. Paul; New York; Phoenix; and Washington, D.C. New chapters are under way in Houston and the Pacific Northwest. To find out how you can get involved, call the Office of Alumni Relations at 800871-3822 or visit http://alumni.du.edu/chapters.

Apps Available for iPhone and Android, the DU app gives users

access to campus news, an events calendar, DU videos and photos, the athletics website, maps and polls, a checklist for prospective students and more.

Lifelong Learning OLLI DUs Osher Lifelong Learning Institute is a membership

Womens Library Association A group of DU alumni

and friends regularly comes together to raise funds for Penrose Library and participate in continuing education initiatives. Programs include lectures, teas, special events and book sales. >>http://library.du.edu/site/about/wla/wla.php

program designed for men and women age 55 and better who wish to pursue lifelong learning in the company of like-minded peers. Members select the topics to be explored and share their expertise and interests while serving as facilitators and learners. >>http://universitycollege.du.edu/olli

Cindy Hyman is DUs associate director of alumni career programs. For more information on career resources available to alumni, visit www.du.edu/studentlife/career/ alumni/alumni.html.

Mark Your Calendar DU Law Stars Dinner The annual awards din-

Enrichment Program Noncredit short courses, lectures, seminars and weekend intensives explore a wide range of subjects without exams, grades or admission requirements. >>http://universitycollege.du.edu/learning/ep AHSS Faculty Lecture Series DUs Humanities Institute
offers a free monthly lecture series to showcase the current research, creative endeavors or recently published works of Arts, Humanities and Social Sciences faculty. >>www.du.edu/ahss


ner honoring distinguished alumni and faculty of the Sturm College of Law is Sept. 21 at the Hyatt Regency Denver at the Colorado Convention Center. Proceeds benefit the Student Law Office, the DU Law Scholarship Fund and the Judicial Fellowship Program. For more information, contact Laura Dean at ldean@law.du.edu or 303-871-6122.

Calling All Experts

Were trying to get to know our alumni better while developing possibilities for future articles. Please send us your ideas. We would especially like to hear about readers who: work or have worked in public radio work in the nuclear energy industry work in the health care industry are working/serving in Iraq or Afghanistan were DU Centennial scholars served in the Peace Corps served in AmeriCorps

Alumni Symposium Take part in a weekend

learning experience on campus during the fifth annual symposium Sept. 30Oct. 1. Enjoy a wide variety of class sessions with DU faculty, hear from distinguished keynote speakers and network with alumni and friends. >>www.du.edu/alumni

Homecoming Come back to campus

Oct. 2123 to cheer on the Pioneers, watch the parade, enjoy great food and live music, tour campus and more. >>www.du.edu/alumni

networking events each month. >>http://alumni.du.edu/PAN

Alumni Connections Pioneer Alumni Network Join other Denver-area alumni for

Nostalgia Needed
Join alumni from 14 colleges and universities on June 9, 2011, from 2:00-5:00 p.m. at Invesco Field at Mile High for the second annual All Colorado Alumni Career Fair. Employers are looking for those with 3+ years of experience to fill their open positions. For more information, including the list of participating employers, or to register to attend this free event go to www.alumni.du.edu/careerfair.
Please share your ideas for nostalgic topics we could cover in the magazine. Wed love to see your old DU photos as well.

DU on the Road Find out what your alma mater has been doing since you left. See if DU is coming to a city near you. >>http://alumni.du.edu/DUontheRoad Alumni News Biweekly e-newsletter contains information on alumni events and news happening on campus and around the country. E-mail alumni@du.edu to sign up. Stay in Touch ePioneer Online Community Connect with other DU alumni

Pioneer Generations

Contact us

Do You Want to Connect with Students and Alumni?

Please join our Professional Network, a password protected database that links you to current students and alums to help them network in their career field of choice. To join, go to https://du-csm.Symplicity.Com/mentors/ 66
University of Denver Magazine Summer 2011

University of Denver Magazine 2199 S. University Blvd. Denver, CO 80208-4816 303-871-2776 du-magazine@du.edu www.du.edu/magazine Twitter: DUMagazine

How many generations of your family have attended DU? If you have stories and photos to share about your familys history with DU, please send them our way!

and friends. Update your contact information, connect to your Facebook page, search the directory and post class notes. Online class note submissions will automatically be included in the University of Denver Magazine. >>http://alumni.du.edu

University of Denver Magazine Connections



Team colors

When 3.2 beer was made legal in April 1933as a stopgap method to get booze to the people before Prohibition officially ended eight months laterthe Crimson and Gold Inn at 1201 S. Pearl St. was among the first Denver bars to serve the lower-alcohol suds. The restaurant just off Interstate 25 near Buchtel Boulevard was called the Washington Street Exit in the 1980s and 90s; today its Lincolns Roadhouse, which serves up Cajun cuisine and live blues to the DU neighborhood and local motorcycle enthusiasts. This ad is from a 1957 issue of the Clarion.


University of Denver Magazine Summer 2011