Download as a PDF
Read the fall newsletter, featuring a tribute to William Scheide ’36, a look back at the momentous late 1980s when chef Barton Rouse “stoked and tended the Terrace flame,” and a moving adieu from president Chris St. John ’15.
Download as a PDF
Read the fall newsletter, featuring a tribute to William Scheide ’36, a look back at the momentous late 1980s when chef Barton Rouse “stoked and tended the Terrace flame,” and a moving adieu from president Chris St. John ’15.