CSU alumni feed the mind, the body, and the soul

WINTER 2009A publication for Alumni Association members

❧❧NOURISHING THE BODY

❧❧NOURISHING THE BODY

INSIDE

• From Soup to Nuts

• Beans Greens and Latkes

• C-E-I-E-I-O: Farmer turned CEO

• Evolution of the Book

A l u m n i A s s o c i At i o n News

It’s a date!

DECEmBEr 2009 2 Alumni at the ‘Skeller, Lory Student Center, Fort Collins. 5 p.m. 3 Alumni reception and Holiday Concert, University Center for the Arts. 6 p.m. 4 Alumni reception and Dance Showcase, University Center for the Arts. 6 p.m. 4 Parade of Lights CSU reception, Downtown Denver. 6 p.m. 5 El Paso County ram Network meeting, Colorado Springs. 3 p.m. CSU Alumni & Friends Happy Hour, Colorado Springs. 4 p.m. Festival of Lights (CAm the ram in parade), Colorado Springs. 6 p.m. 13 CSU Night at Zoo Lights, Denver Zoo, Denver. 5 p.m.

jANUAry 2010 3 CSU Night at the Denver Nuggets, Denver. 6 p.m. young alumni happy hour, 4 p.m. 8 Alumni reception, St. Louis, mo. 16 CSU Day at the National Western Stock Show, Denver. 10 a.m. 23 young alumni ski/snowboard trip

29 CSU media Expert Panel, Denver.

FEBrUAry 2010 6 CSU Night at the Colorado Avalanche, Denver. 8 p.m. 11 Founders Day: CSU’s 140th Anniversary! 16 Denver ram Network Professional mixer, Colorado Business Bank, Denver. 6 p.m.

mArCH 2010 4 Etiquette Dinner, Lory Student Center, Fort Collins. 5 p.m. 11 Fraternity and Sorority Alumni Networking Social, Denver. 5:30 p.m. 15 resume review Night with the Career Center, Denver. 6 p.m. 30 CSU vs. CU rocky mountain Improv Battle, Denver. 8 p.m.

APrIL 2010

1-30 Celebrate Colorado State month! 2 Best Teacher Awards, Lory Student Center, Fort Collins 6 p.m. 17 Distinguished Alumni Awards, University Center for the Arts, 6 p.m. 17 CSUnity 18 I Love CSU Day

mAy 2010 1 Sean Lough Scholarship Kentucky Derby Event, Denver. 1 p.m.

Information and registration at www.alumni.colostate.edu or call (800) 286-2586

Alumni Online We’re on Facebook, LinkedIn, YouTube, Flickr, and Twitter.

1 Director’s Desk and Letters to the Editor

17 Rams Around the World: Football 101 19 Class Notes

27 Member Spotlight: Gene Markley (’47)

3 From Soup to Nuts Alumna serves gourmet meals to those in need

23 University Archives: Evolution of the Book

5-10 Beans, Greens, and LatkesCampus food news

11 C-E-I-E-I-OGeorge Siemon (’74) is farmer turned CEO of Organic Valley

13-16 The Alumni BodyCancer, the Ironman, Imagination, and Education

A p u b l i c At i o n f o r Alumni Association Members

ContentsMission of Around the Oval: To build relationships and conduct conversations with members of the CSU Alumni Association. EditorBeth Etter (’03) Graphic Designer Vance Sherwood (’99) Photography CSU Communications & Creative ServicesVance Sherwood (’99) Alumni AssociationColleen Meyer (’94), Executive Director Around the Oval is published three times a year by the CSU Alumni Association as a benefit of membership. Colorado State University 7114 Campus DeliveryFort Collins, CO 80523-7114(800) 286-2586(970) 491-6533 (phone)(970) 491-0798 (fax)CSUAlumni@ar.colostate.eduwww.alumni.colostate.edu © 2009 by Colorado State University. All rights reserved.

WINTER 2009

l e t t e r s to the Editor

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August 29, 2009 was an historical time for our university as we announced

our first comprehensive campaign. It’s taken nearly 140 years for this vision to become a reality and it couldn’t come at a better time. The Campaign for Colorado State University represents the many ideals and passions that alumni and friends hold close to their hearts, those that will nourish and support CSU’s future. Quite simply, our destiny is up to us. We’ve set an ambitious goal of $500 million to build a sustainable foundation to support academic excellence, research and outreach programs, and newly renovated classrooms and laboratories. We CAN do this. We’re more than half way to our goal already, and we’ll need help from alumni, parents, retired faculty, friends, and others to complete our mission. There are more than 6,000 Life, Sustain-ing Life, and Annual members reading this

I was surprised to see my picture in this publication–on the last page showing the Homecoming parade in 1948. I am in the band. The band was the ROTC band and only men. The first band uniforms in 1947 were Army khaki uniforms. The next year the uniforms were dyed a dark green and are the ones in the photo. We played at the football game in Denver when DU still had a football team. It poured rain and our white shirts, undergarments, and socks were all dyed green. The band tried

issue of Around the Oval. Imagine the impact if each member committed $100 per year for the next three years toward the campaign. Giving $1.8 million to CSU feels good, doesn’t it? I hope you’ll join me and encourage your family and friends to support the Campaign for Colorado State University. Together, we can open doors, changes lives, and transform the future of Colorado State University. For more information about the Campaign for Colorado State visit www.campaign.colostate.edu or call me at (800) 286-2586. I’m happy to help you find your giving passion. Warm regards,

Colleen Meyer (’94)Executive Director & Life Member

membership Benefits As a member of the Alumni Association, did you know that you have access to these great benefits?

• AlumLine – a monthly e-newsletter • member Business Directory – one listing and discounts to select member businesses discounts on

• Alumni Association sponsored events• Tuition to CSU Global• CSU Bookstore• rams Book Store• Steamboat Ski resort• National retailers, hotels, rental cars, travel packages, movie theaters, and more Other benefits*

• CSU Visa card• Insurance• moving discount• Diploma frames• Official University ring• Travel program

*CSU Alumni Association receives

financial benefit when these services

are used. This in turn supports our

student and alumni programming efforts.

(800) 286-2586 www.alumni.colostate.edu

to raise money to go to the Raisin Bowl in Fresno, but did not have enough money so the money went to brand new uniforms in 1949. Jim Willis (’52) Studying the homecoming parade pictures on the inside back cover, my wife and I have decided that the lower photo is re-versed. To me, the most obvious evidence is the placement of the steering wheel in the parked car at the bottom of the photo. To my wife, it’s the roof outlines of the buildings along College and Linden. (Editor’s note: That part of Linden St. is now Old Town Square.) From a design standpoint, it makes sense to have the parade vehicles moving toward the center and not off the page, as is the case with the band in the upper photo. I conclude that the reversal was a conscious effort on someone’s part. Anyway, congratulations on a good- looking publication.Tom Walmsley (’61)(Editor’s note: Tom and his wife are correct. The photo is reversed.)

d i r e c t o r’ s Desk

environmental benefits statement

of using post-consumer waste fiber vs. virgin fiber

Calculations based on research by Environmental Defense Fund and other members of the Paper Task Force.

www.newleafpaper.com

Colorado State University saved the following resources by using New Leaf Reincarnation Matte, made with 100% recycled fiber and 50% post-consumer waste, processed chlorine free and manufactured with electricity that is offset with Green-e® certified renewable energy certificates:

11 Trees

2,338 Gallons of Water

5 Million Btu of Energy

511 Pounds of Solid Waste

864Pounds of Greenhouse Gases

The Campaign for Colorado State University

Gold sponsorFirst Bank Holding CompanyRichter Scale Productions Green sponsorAdvancement and Strategic InitiativesAlumni Association Board of DirectorsAthletics DepartmentBoard of Governors, Colorado State University System

College of BusinessCollege of Liberal ArtsCollege of Natural SciencesColorado 4-HCSU Global CampusDepartment of Health and Exercise ScienceDivision of Student AffairsOffice of Conference ServicesPublic Service Credit UnionWarner College of Natural Resources

Thank you to the following table sponsors of the Green & Gold Gala August 29, 2009 INVESCO Field at Mile High Stadium, East Club Denver, Colorado

Thank you to all of the attendees of the Green & Gold Gala. Through proceeds from the silent and live auction items, we raised more than $10,000 for the Denver Metro Scholarship fund. save the dateGreen & Gold GalaMay 22, 2010

CAM ForeverA CSU tradition for more than 50 years

Support CAM with your donation to the Alumni Association’s CAM Forever Fund.

The Campaign for Colorado State University

Donate at alumni.colostate.edu or (800) 286-2586

A r o u n d t h e o v A l Wi n t e r 2 0 0 93

Alumna serves gourmet meals to those in need of hopefromSouptoNuts

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With a warm smile and an infec-tious giggle, Debi Eggleston (’92) explains how her love of cooking

has taken her from serving family and friends at home to serving families in need across Denver. “I considered taking cook-ing classes or offering myself as a volunteer to chefs,” she explains. “But then I thought, why work for free for somebody else when I could work for free and help people who need the food. That’s what started Second Serving.” Second Serving is Eggleston’s volunteer organization that prepares and serves meals to people living at such places as Ronald McDonald House, Warren Village First Step, and SafeHouse Denver. The idea came to Eggleston during a finding your passion series at her church. “My passion is cooking and serving and making it spectacular,” she says. “I love designing the meal and the labor of putting it together and presenting it. It really is a labor of love.” Her mission is to feed people with food so that their souls are fed with hope. “We feed people who are low income, sick or

hurt, or in danger,” says Eggleston. “These people are sad. Life is not good right now. A delicious, nicely prepared meal offers a little hope.” In June of 2009 Eggleston began soliciting for donations and the first meal she served was August 10, 2009 at Warren Village First Step. She recruits her family and friends, including her 10-year-old son, to assist with meal preparations, decoration, and serving. Depending on the location where they are serving, Eggleston may cook things at her home and cart them over, or they may cook on site. “When we get there, everyone has an assignment. Someone puts together the salads, a few people cook, students from my church decorate and do desserts,” she says. After all the preparations are made, the meal is served, and the residents are seated to eat, the volunteers sit down too.

“I’m a big believer in breaking bread. When you break bread with people it takes you to a different level relationship-wise. We sit and eat with everybody,” she says.

Eggleston’s favorite part of the whole endeavor: “Serving and watching the kids serve. It’s great to watch these kids realize what serving is all about,” she says. At the end of this year, Second Serving will have served 500 people. Eggleston’s goal for 2010 is to serve 250-500 people per month. To do so, she needs donations of time and money. Thus far, donations have come mostly from family and friends, but Eggleston recently developed a relationship with Federal Fruit and Produce who has donated nearly all of the produce she needs. “I’ve contacted a few chefs and they are willing to contribute by making a portion of the meal, sending me recipes, or teach-ing me how to freeze things,” she says. While Second Serving is Eggleston’s second “job” (she’s a financial planner by day), it is clear that she has not only identi-fied her passion, but actualized it, which brings a smile, a full stomach, and a bit of hope to people in need.

www.secondservingdenver.blogspot.com

“A delicious, nicely prepared meal offers a little hope”

October 2009 - meet me in Italy!• Bacon-wrapped water chestnuts• Garlic cheese bread• Fresh garden salad or veggie tray• Chicken parmesan with pasta marinara and green beans

• Pumpkin pie and whipping cream• Fresh fruit smoothies

November/December 2009 - Holiday Happiness • Cream puffs stuffed with krab salad and little smokies

• Winter salad with walnuts, dried cranberries, gorgonzola and balsamic vinaigrette

• Dinner rolls with butter• Beef stroganoff with butter noodles, garlic mashed potatoes and green beans

• Cinnamon apple crisp• Hot apple cider

menus from Second Serving

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Variety is the spice of life, and it just may be the secret to preventing chronic

disease. Professor Henry Thompson directs the Cancer Prevention Laboratory at Colo-rado State University where he and a team of researchers are studying food’s role in chronic disease prevention (type 2 diabetes, heart disease, and cancer). “The food pyramid says we should get five to nine servings of fruits and vegetables per day. But people are not eating a variety every day, and variety is what provides protection,” says Thompson. The Cancer Prevention Laboratory is housed in the Department of Horticulture and Landscape Architecture. In addition to studying how eating a variety of foods can help prevent chronic health problems, researchers with the laboratory are also studying:• why diets high in vegetables and fruit protect against the development of cancer.• how reducing caloric intake or increasing physical activity can lead to a reduction in risk for cancer.• whether daily consumption of dietary supplements can reduce the risk of cancer. To complement his work with the lab, Professor Thompson also collaborates with researchers across campus on the Crops for Health program, a transdisciplinary program that includes involvement of sci-entists in five colleges within the University. The program conducts research to identify practical solutions that will help people adopt a lifestyle with a lower risk for cancer, obesity, heart disease, and diabetes. Crops for Health focuses on the health benefits of staple foods: rice, wheat, corn, potatoes, and beans. “Beans – black, pinto, kidney, northern – have significant protec-tive effects against breast cancer in an experimental model,” says Thompson. “We think they may be heart healthy and reduce the risk of diabetes.” According to Thompson, the national recommendation for bean consumption is 200 grams per day. “Per capita, the intake of

The Spice of Life Eat a variety of foods to prevent chronic disease

“let food be your medicine and medicine be your food.” Hippocrates

Americans is 10 grams a day, 20 times lower than the recommended amount. Moreover, this year it was reported that on any given day in the United States, only 7.9 percent of adults eat any common bean or peas,” he says. Crops for Health aims to take research from the field to the lab onto the table and into the community. “If we don’t change people’s awareness of the common bean and the amount they eat, then all that knowledge is no better than a hill of beans,” he says. Cancer Prevention Laboratory www.cpl.colostate.edu Crops for Health www.cropsforhealth.colostate.edu

The Aspen Grille, a restaurant & resort management student-operated restaurant located in the Lory Student Center, uses special beans as the key ingredient in their chili. The beans are grown by the Crops for Health Program and used by Dr. Henry Thompson’s Cancer Prevention Lab in its cancer studies.

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Aspen Grille chili

On the second floor on the southwest side of the Lory Student Center sits

the Aspen Grille. Opened in 2003, this small restaurant is a learning center for students enrolled in RRM 440: Restaurant Operations. In its sixth year of operation, the Aspen Grille opens each semester with a new class of students managing the place and staffing positions from line cook to book-keeper to server. In addition, the students prepare the profit/loss statements to turn in monthly to the Lory Student Center. According to Ken Smith (’68), associate professor in the food science and human nutrition department and faculty instruc-tor at the Aspen Grille, “It started out as a classroom and ended up as a nice place to have lunch.” Serving locally grown products from lamb to mushrooms, the Aspen Grille has been certified for the second year as a green restaurant by the Green Restaurant Association, a nonprofit organization com-mitted to helping restaurants become more environmentally responsible. As one of four green restaurants in the state of Colorado, the Aspen Grille has completed the following steps to achieve certification:• Uses low-flow faucet aerators• Uses environmentally friendly cleaning products• Conducts monthly utility and equipment maintenance • Paper in the menu is certified by the Forest Stewardship Council • Offers three meat products raised within a 50-mile radius of campus• Uses candles with recyclable, battery-operated flames• Uses an indoor composter (the compost is used at the campus greenhouse where they grow lettuce for the restaurant’s salads)• Uses eco-friendly, corn-based plasticware and compostable coffee cups

Ingredients: ½ pound bacon1 pound ground round1 pound ground pork1 green bell pepper, diced1 yellow onion, diced6 jalapeno peppers, seeded and chopped8 Anaheim peppers, seeded and diced2 cloves garlic, minced1 ½ tablespoons ground cumin1 tablespoon crushed red pepper flakes3 tablespoons chili powder2 tablespoons beef bouillon granules1 (28 ounce) can crushed tomatoes2 (16 ounce) cans whole peeled tomatoes, drained2 (16 ounce) cans chili beans, drained1 (12 fluid ounce) can beer 3 ounces tomato paste1 ounce chile paste2 cups water

Eat Green Campus restaurant is green restaurant certified

Preparation:1. Place bacon in a large soup pot. Cook over medium high heat until evenly brown. 2. Drain excess grease, leaving enough to coat bottom of pot. remove bacon, drain on paper towels and chop.3. Brown beef and pork in pot over medium-high heat. 4. When meat is browned, stir in the bell pepper, onion, jalapeno peppers, Anaheim peppers, garlic, cumin, red pepper flakes, chili powder, bouillon, crushed tomatoes, whole tomatoes, beer, tomato paste, chile paste, and water.5. reduce heat to low and simmer for 45 to 60 minutes, stirring occasionally. 6. Add beans and bacon and continue simmering for another 30 minutes.7. Spoon into bowl and enjoy. Serves 8.

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The Aspen Grille welcomes students, faculty, staff, and community members. It has 50 seats and is open from 11 a.m. to 1:15 p.m. Tuesday through Friday throughout the Fall and Spring semesters.

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The matzah ball soup is simmering on the stove. The challah is in the oven.

And Shawna Guttman (’10) is scampering around the kitchen putting the finishing touches on tonight’s Shabbat dinner at the Hillel Center. Guttman recalls her freshman year as Hillel’s student chef when she would pre-pare meals in the Geller Center, where the Hillel Office was temporarily located, and then have to carry everything over to Lory Apartments where Shabbat dinners were held. The Geller Center kitchen was not kosher, so meals were served “kosher-style” and were strictly dairy/vegetarian. Now, with two kosher kitchens (one for meat and one for dairy), Guttman and other student volunteers can prepare a delicious, home-cooked, kosher meal of “Jewish comfort food” for the 25-40 Jewish students who regularly attend Friday night dinners. “It’s like I’m cooking for family,” Guttman says. In addition, students can keep kosher for Passover in a kitchen free of chametz; break the fast at Yom Kippur; eat in a sukkah in the fall; and fry latkes at Chanukah – all at the Hillel Center. It’s become students’

“Jewish home away from home,” Guttman says, “and food is always a part of that.” In January 2008, Hillel of Colorado opened the David & Laura Merage Hillel Center at Colorado State University at 720 W. Laurel Street. The 2,200-square-foot house was completely renovated to serve as a Jewish Student Center and includes a living room, recreational room, office space, library/study space, two kosher kitchens, and front and backyard areas for outdoor events. According to Josh Gold (’06), “Hillel at CSU is a great organization. We offer a quantity and quality of programs on par with much larger Hillels at major universi-

Chicken Soup for the jewish CSU Student’s Soul

ties around the country. We won countless awards, including Outstanding Student Organization, but our director worked out of her home and the stu-dents had a small cubicle in the “Cave” (basement of the Student Center). The only thing we lacked was a place to call our own.” Mitch Delcau (M.S. ’97) remembers an even ear-lier time in Hillel when there was no staff, only an advisor. Shabbat dinners were held at her home

“where we did services in her living room, then all squeezed around the table for dinner,” he says. Delcau, the assistant rabbi at Temple Emanuel in Denver, says, “Hillel defi-nitely changed my life. I met my wife through Hillel and was inspired to pursue my dream of becoming a rabbi.” Guttman feels Hillel has impacted her life as well. “When I came to CSU I didn’t realize I was looking for a Jew-ish community, but I found one anyway. Cooking is what really drew me in. I was looking for my niche in the Jewish community and Hillel offered the perfect outlet,” she says. When she graduates in May 2010, she hopes to become a registered dietician. Maybe one day she’ll start her own kosher catering business. www.hillelcolorado.org/csu

By Hedy Berman, former director of CSU Hillel

GlossAry challah: an enriched bread, often braided, traditionally served on Shabbat chametz: bread or leavened products prohibited at Passover latkes: fried cakes of grated potato and egg traditionally made during Chanukah matzah ball: a dumpling made from matzah meal (ground matzo)

shabbat: Sabbath, the weekly day of rest sukkah: a temporary dwelling that jews use during the holiday of Sukkot

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In these health-conscious days, most of us don’t do much frying anymore. On

Chanukah, however, it is traditional to eat fried foods (to commemorate the miracle of the Temple oil lasting for eight nights) – specifically, potato latkes or pancakes. Every family has its own (best) version of potato latkes. Here is my Aunt Evie’s. In my aunt’s day, the potato and onion would be hand-grated – now we use a food proces-sor. But her real secret was in the draining process which made her latkes into perfect, crispy, delicious golden disks.

Ingredients:2 medium onions (add a third if you like oniony latkes)3 pounds russet (baking) potatoes (about 6)1/3-1/2 cup matzo meal (all-purpose flour can also be used)

Aunt Evie’s Chanukah Latkes

medium heat. Test heat with a drop of the batter. If it sizzles, the pan is ready.7. Use a large serving spoon to drop the batter into the pan and flatten with the back of the spoon so the latkes come out to about 3 inches in diameter. When the edges crisp up a bit and the underside is deep brown, turn over and cook until deep brown and crisp. Approximately 2-4 minutes per side. Don’t flip too soon or they’ll break apart. 8. Drain on a brown paper bag. This will keep them crispy.9. make latkes as close to serving time as possible and keep the first batches warm in a low oven (200 degrees) while cooking the remaining batter. 10. Serve with applesauce and/or sour cream.

makes approximately 20 latkes; serves 6.

Chanukah is celebrated Dec. 12-19, 2009

3 large eggs, lightly beaten1-2 tsp salt1-2 tsp fresh ground black pepperAbout 1 cup vegetable or corn oil for frying

Preparation:1. Use a food processor to puree the potato and onion to a thick oatmeal consistency (or use the medium shredding disk for a grated consistency). 2. Pour into a large mixing bowl and let liquid rise to top. remove liquid with a spoon or paper towels. This prevents the latkes from absorbing too much oil when frying. 3. mix in egg and stir.4. Add matzo meal to bring the mixture to a thicker, pasty consistency.5. Add salt and pepper to taste. 6. Heat ¼ inch oil in a large frying pan over

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GrowinG Food, Fish, and opportunityAfter a 20-hour bus ride from Lima,

Peru, Tim Wade steps foot in Bolivar, a remote town of 500 people. Wade brings with him a presentation about a technology that may help feed the people there. Wade and his teammates, Kat Teague and Anni Galdames, are graduate students in the Global Social and Sustainable Enterprise (GSSE) program in the College of Business. The program teaches students how to be a social entrepre-neur which involves creating a better world, improving the lives of people, and building profitable ventures. Students are expected to create teams and form busi-ness ventures, which they explore during a summer practicum. After identifying the need for fresh vegetables in developing areas of the world, Wade, Teague, and Galdames formed Organic Oasis and left for Peru to test the feasibility of implementing an aquaponics system that would meet that need. Because Lima is the second largest city built in a desert (behind Cairo) and it is difficult to grow vegetables there, the team thought a considerable market for the aquaponics system would be found there.

“Our idea was to help people produce fresh vegetables and protein-rich fish for their family, while also creating economic op-portunities because they’d be able to sell additional harvest,” Wade says. Aquaponics is a soilless ecosystem in which fish and plants are cultivated togeth-er. “It has a huge impact and huge potential, and is an untapped technology,” Wade says.

“You recycle the water so you use only 10 to 15 percent as much water as you would

“It has a huge impact and huge potential, and is an untapped technology.”

Csu graduate students teach the concept of aquaponics in peru

GrowinG Food, Fish, and opportunity

Tilapia are commonly grown in aquaponics systems

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Csu graduate students teach the concept of aquaponics in peru

Benefits of aquaponics• Source of protein and organic vegetables• minimal land required• minimal water supply required • Customizable to region and scale• Tilapia, one of the most commonly grown fish, reproduces quickly Challenges of aquaponics• Electricity. The system requires a constant source of electricity for the pump, which can be difficult to obtain in remote areas. A solar-powered pump is possible but not as efficient and burns out more quickly.• Time. It takes approximately six months to get the system stabilized and producing food. The fish, the vegetables, and the growth of algae require consistent monitoring.• Interest. you have to be both a fish farmer and a vegetable farmer. A formal education isn’t required, but interest and dedication are necessary.

by Christine robinson (m.A. ’11) & Beth Etter (m.A. ’03)

a GLoBaL pErspECtiVE A new cohort of 25 students is admitted to the GSSE program each year, half of whom come from abroad. many are returning Peace Corps volunteers, including the three members of Organic Oasis. anni Galdames – Served an indigenous town along the Panamanian/ Costa rican border from 2003 to 2005.

Kat teague – Worked on the southwest coast of the Dominican republic between 2005 and 2007.

tim wade – Served in Bulgaria on the Black Sea coast from 2005 to 2007.

to grow that amount of vegetables in the ground.” After building a pilot system at an international high school in Lima, which the school will use in their curriculum, the team invited groups from the local area to visit. “People were picking things up and taking pictures of everything,” Teague recalls. “They were completely absorbed with figuring it out.” The team took the technology out into other communities via slideshows, informative flyers, and how-to workshops.

“Because each system looks different in each situation, it was more important that people understood the concept than see an actual system,” Teague explains. Wade’s trip to Bolivar was to educate the community and its two Peace Corps volun-teers on the possibilities and benefits of im-plementing a system for themselves. Since the community was already interested in fish farming, the idea of implementing an aquaponics system was well received. “The volunteers went out and raised the funds, the community is developing the land, and they are going forward with the system,” Wade smiles. Now back in Fort Collins, the team is brimming with excitement about what happened in Peru and what could happen.

“For our last management class, we will be finalizing our business plan, and we’d like to translate that into Spanish so that we have a blueprint to share. Our hope is that someone in Peru takes the idea and runs with it,” Wade says. In finding a practical solution to a real-world problem, these graduate students are evidence that CSU continues to live its land-grant mission in the 21st century. “We really want our work to make a difference,” Teague says. Anni Galdames, Kat Teague, and Tim Wade will graduate with a master of science in business administration in December 2009. Kat teague & Anni Galdemes instructing

local teachers on the aquaponics system

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Originally from Florida, Siemon came to CSU to study forestry, but along the way drifted over to animal science. “I have family who are farmers, and I always had it in

mind for myself. I was attracted to the hands-on side,” Siemon says. Siemon’s love of farming and interest in preserving small farms inspired him to organize a group of family farmers in Wisconsin into the Cooperative Regions of Organic Producer Pools (CROPP) in 1988. Through his devotion and leadership, CROPP evolved into Organic Valley Fam-ily of Farms, the largest organic farmers’ co-operative in North America with sales last year of $525 million. With 1300 farmers in over 25 states and 550 employees, Organic Valley produces organic milk, soy, cheese, butter, eggs, produce, and juice.

In 2004, three million consumers bought organic products. “We’re selling something very positive for our future, for our health enhancement,” Sie-mon says. “There is a growing awareness that our junk food may actually be junk. More people are con-cerned about their diet and reducing their health risks so they are turning to organics.” Several things have enabled growth in the organic industry: entrance into the mass market such as King Soopers, and educa-tion about organics. “Educated women with children are driving our industry,” Siemon says. Organic Valley has created a marketing program for just that audience. The Moth-

Alumnus is CEO of Organic Valley Family of Farms

Got milk? George Siemon (’74) does. As CEO of Organic Valley, he provides organic milk produced on small farms to grocery stores throughout the United States.

ers Of Organics (M.O.O.) program offers information from biologists, pediatricians, lunch-lady chefs, and gardening mothers.

“The milk industry has had fantastic growth rates of 20 to 35 percent, but with the recession things have slowed down,” Siemon says. With the slowdown in the market, Or-ganic Valley is taking time to catch up on business systems.

“We want to stabilize and establish who we are. We’re

in it for the long run so we have a “slow and steady” attitude,” Siemon says. These days, Siemon’s time is spent mostly with Organic Valley, but he still has a farm with 2600 organic hens, 20 steers, specialty horses, and crops. “I have a person who runs the farm. I act as a friendly advisor, and I’m helpful once in a while,” he says.

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The land that hosts the Mikita Dairy in Calhan, Colo. has been farmed by the Mikita family for generations, Scott and

his wife, Robin, being the fourth. “When my sons grow up, they’ll be the fifth,” Scott predicts. Scott and Robin milk about 67 Holsteins that provide milk for Organic Valley. Robin, a former rodeo queen, is a horsewoman, but doesn’t have much time for rodeo these days, not with two young boys and a dairy herd to manage. She keeps three horses and uses them some for ranch work, but mostly for pleasure riding if she has time. Robin and Scott met at Colorado State. When she graduated, she and Scott were married and she quickly put her skills to work on the ranch. “She handles most of our vetting needs and manages the calf program,” Scott says.

Alumnus is CEO of Organic Valley Family of Farms

Got milk? George Siemon (’74) does. As CEO of Organic Valley, he provides organic milk produced on small farms to grocery stores throughout the United States.

Scott mikita and sons

It was Robin who spearheaded the Mikita Dairy’s move to organic certification. “There wasn’t much to the transition for us,” Scott says. “Pretty much the only thing we had to change was the purchased feeds, which are now all certified organic, and the milk replacer we used to give the calves after they were weaned. Now they’re fed fresh whole milk straight out of the bulk tank.” The Mikita ranch is fairly flat, classic short-grass prairie land, and makes great pasture for the Holsteins. The Mikitas raise their own alfalfa for winter feed for the animals, but when the weather warms and the pasture greens up, the cows are in the fields. “My favorite time of year is spring because that’s when the stock can get back on the grass and everybody’s happy,” Scott says.

This article was excerpted from a longer article taken from the Organic Valley website.

Note: Organic Valley is looking for organic farmers in the Rocky Mountain region.

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Eppich Beal likens a Reiki session to having a metaphysical shower. “It involves the release of toxins and unhealthy energy so that the client feels better and is in better health,” she explains. “My clients come to me to replenish, particularly when they are dealing with a lot of pain or stress.” Now, with a clean bill of health that declares her cancer free, Eppich Beal serves on an advisory committee for Poudre Valley Hospital’s Cancer Survivor Center. The center aims to provide a range of facilities for treatment and wellness, including a gym and holistic health services such as Reiki. Eppich Beal strives to help people focus on survival and healing. “I want to demystify cancer and bring Reiki to people as an option for healing,” she says.

“One thing I’ve learned about cancer is that it’s a very individual journey.” Her journey led her to a calling, a calling she manifested to help others. “I simply love teaching Reiki,” she says.

by Christine robinson (m.A. ’11)

Touchless massage Alumna finds relief from cancer treatments and a calling to help others

It was November 2003 and Brett Eppich Beal (’01) had her annual mammogram.

Results were normal. Nine months later she received shocking news: a diagnosis of Stage IIA breast cancer and a tumor of 2.5 cm. She quickly underwent a lumpectomy followed by four months of chemotherapy and 37 doses of radiation. Over the course of her treatment, Eppich Beal was fully committed to modern medi-cine’s approach to treating cancer, but she was also interested in exploring other op-tions that might relieve the pain and nausea resulting from the traditional treatments. “I was trying to find something to coun-teract the side effects,” explains Eppich Beal. She found several holistic services she was interested in trying. With aid from the Complementary Care Program offered by the Hope Lives Breast Cancer Support Center in Larimer County, Eppich Beal tried several holistic treatments within a week. “They didn’t help,” she says. Her determination to find a source of relief led her to Reiki, a Japanese technique for stress reduction and healing. Eppich Beal felt immediate relief and a calling. “I have never had a calling as strongly in my life,” she recalls. “I remember thinking, ‘I have to learn this and I have to teach this.’” Within a year of diagnosis, Eppich Beal earned her Reiki Master certification. Reiki comes from two Japanese words: ‘Rei’ meaning spiritual wisdom and ‘Ki’ which is life force energy. Reiki, then, is spiritually guided life force energy. “It complements any religious denomination,” notes Eppich Beal. Eppich Beal describes Reiki as touchless massage, where the practitioner works on a person’s energy fields like a massage thera-pist would work on a person’s muscles. The client lies in a comfortable position while the Reiki practitioner raises her hands over the client.

EPPICH BEAL

A r o u n d t h e o v A l Wi n t e r 2 0 0 913

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Brett Eppich Beal is a certified reiki master teacher, offering holistic services that include holistic career counseling. Life Within Each Breath is based in Loveland, Colo.

www.LifeWithinEachBreath.com

n o u r i s h i n G the body ❧❧NOURISHING THE BODY

Flights of Fancy Alumna swims, bikes, and runs to victory

There’s something Peter Pannish about

Wendy Mader. After all, Pan flew without wings and did so with the help of “faith and trust” and a little bit of magic dust. And at the age of 35, Wendy Mader (M.S. ’99), focused her mind’s eye on doing something nearly as extraordinary–flying over the finish line at the 2008 Ford Ironman World Championship to become the top female amateur Ironman triathlete in the world. “You never go to Hawaii expecting a per-sonal record because of the conditions and the wind and the heat,” Mader says. “But I’d never been that fit before, and I knew it. It’s such a mental thing. It happens easier when you can imagine it happening.” And it happened on a Saturday in Octo-ber 2008, on a palm-lined, ocean-side drive in Kona, Hawaii. Mader describes the experience as otherworldly. “You’re running down Ahii Drive and 4,000 people are cheering for you, and you know you’re winning the thing,” Mader says. “I crossed the finish line, and my mom found me pretty quickly. She was a mara-thon runner, and I don’t think either of us knew I was that fast.” Somewhere along the marathon route (the final leg of the triathlon) Mader real-ized that she still had something in the tank. She wasn’t struggling–she felt strong. And so she picked up the pace to 7:15 minutes

per mile, which astonished and concerned some of her friends who were watching the race. “I was thinking, ‘Wow, I’m running really fast! But maybe the mile markers are wrong because I’m not this fast.’ Suddenly I realized–‘You’re freakin’ fast!’” she says. She easily broke the barrier of 10 hours (the standing record), finishing in 9:53,

setting a course record for her age group. She had swum 2.4 miles, biked 112, and run 26.2. Mader was the fastest woman in the swim and the run in her age group. A Start at CSUMader came to CSU and Fort Collins in 1995 after spending her whole life in Michigan, where she jokingly says she left behind

“an annual 300 days of cloudy skies for Colorado’s 300 days of sunshine.” She came to CSU as a collegiate swim-mer and a triathlete, and earned a master’s degree in wellness management. Outside of the IronmanMader now teaches master's swimming at CSU at the recreation center, she coaches the CSU triathlon club, and teaches at

the Fort Collins Health Club. She also coaches the Rocky Mountain High School women’s and men’s swim teams. “Someday I hope to start a high school triathlon program. I hope to be an inspiration in the same way that my high school swim coach was to me,” she says. Along the way, Mader continues to train and compete. In a hard week of training,

she swims 12,000 meters, runs 50 miles, and bikes 200 miles. To fuel her body for this grueling regimen and for competitions, Mader says she lowers her daily intake of fat to 15 percent and increases her carbohydrates to 75 percent. But she relishes training. “Training is my drug,” Mader says. “I think that even if I didn’t train so hard, I’d be okay because I have this solid foundation of experience and the ability to know how to do this. It’s a mental game, and now that I know that I can do it, who knows what’s next?”

by melinda Swenson (m.A. ’93)

A r o u n d t h e o v A l Wi n t e r 2 0 0 9 14

mADEr

Wendy Mader competed but did not place in the 2009 Ford Ironman World Championship in Oct. 2009 in Kona, Hawaii. She will compete in the Ironman Arizona on Nov. 22, 2009. An extended version of this article was originally published on Today @ Colorado State on March 4, 2009. www.today.colostate.edu

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A r o u n d t h e o v A l Wi n t e r 2 0 0 915

It’s 12:15 p.m. and you’re hungry. You want something that doesn’t

take long and will keep you fueled for the rest of the day. You walk into a shop on

the corner. It’s sparsely decorated and looks rather industrial with metal

Sculpting Human Natureworked with Chipotle restaurant for the past 14 years to design and decorate more than 900 stores nationwide. While his work with Chipotle pays the bills, Gueswel also sculpts less commercial pieces. His focus is human figures made from stone and rock. “I don’t like shiny, polished things,” he says.

He focuses on the human figure because “making and appreciating art is so exclu-

sively human. Ancient cultures used the figure to tell stories of religion

and royalty to illiterate pilgrims. It was a symbolic language that we can still read because our bodies empathize with

those images personally,” Gueswel says. The ancient world provides a lot

of guidance to Gueswel. “My wife and I travel a lot – to Europe and Central

America – and visit lots of ruins. My favorite art of all is the old stuff. It’s so old nobody knows who did it or why; it’s anonymous. That old stuff is a seed for imagination,” he says.

Gueswel is also inspired by nature. “Geology is so fascinating, especially around here. Twenty miles away you’ll find sandstone, dinosaur tracks, and granite. All different colors, all different hardnesses,” he says. Although Gueswel uses start-of-the-art computer software to design and refine his art, he still starts with his hands. “I start with paper and pencil. The initial creative part is honest, with dirty fingers,” he says.

Strata

Fancy Dancer

Gueswel’s work can be found in Fort Collins, Loveland, and Thornton, Colo., in south San Francisco, Calif., and in his own 10,000-square-foot studio where he produces both his personal work and the work for Chipotle. www.mayatekinc.com/gueswel

mayura

and wood décor. As you walk toward the counter to place your order you notice a large, three dimensional replica of a Mayan warrior. You sit down on a simple, yet com-fortable chair of wood and thin metal legs. You must be in a Chipotle restaurant. And the artwork and furniture you just encountered is that of Bruce Gueswel (’86). A sculptor in Loveland, Colo., Gueswel has

n o u r i s h i n G the body ❧❧NOURISHING THE BODY

A r o u n d t h e o v A l Wi n t e r 2 0 0 9 16

For Nate Easley, education was the

difference between living in poverty and being able to pursue his dreams. “Education is key to understanding yourself, other people, and being able to participate civically in society and understand you really do matter,” he says. Easley was a student at Montbello High School in Denver in 1983 when, at the age of 17, thinking he knew what there was to know about life, he moved out of his mother’s house. At the age of 18, he was joined at his high school graduation by his infant daughter. With a wife and child to care for, Easley didn’t consider college an option for himself, but a persistent school counselor, an AP history teacher, and his mother helped convince him to give it a try. He visited CSU several times and thought this would be a good place to focus on school. Now, twenty six years after he first stepped foot on the CSU campus, Easley has a bachelor’s and master’s degree from CSU and a doctoral degree in education from American University in Washington, D.C., where he combined a love of history, policy, and education at the Council for Opportunity in Education. “I’ve always wanted to work in policy,” he says. Easley was visiting family a few years ago when he drove through his old neighbor-hood, a sad reminder of the state of the economy and lack of opportunity. Easley thought he could take his education and

A Passion for Policy Alumnus helps DPS students attend college

experience in D.C. and apply it to his home school district. “I saw boarded up houses and thought, this would be a place where I could do some good,” he says. He has done so for the past two years as the deputy director of the Denver Scholar-ship Foundation. “Education is my passion and this is my dream job,” he says. Started in November 2006 by Tim and Bernadette Marquez, the Denver Scholar-ship Foundation focuses on three areas: • Future centers that live within each traditional Denver Public Schools high school and are staffed by a college and financial aid advisor who helps students and their families with everything from college applications to scholarship and financial aid submissions. • Scholarships to any of the 39 participating technical, community, or four-year colleges and universities in Colorado.• Retention efforts and resources to ensure students graduate from college.

CSU: A Family AffairThe Easley family has multiple CSU graduates. nate easley, Jr. (’88, m.S. ’93) rae Ann Bories-easley (m.S. ’93) (wife)Nate Easley married rae Ann Bories-Easley in 1996 and they have two toddler-age sons.

earl easley (’90) (brother) teresa easley (’93) (sister) Cherré nix (’03) (niece)

nicole easley (’06) (daughter)The infant Easley brought with him to CSU. She now works for the National Institutes for Health researching issues of bioterrorism. nate easley, III (’08) (son)Easley’s son was born when Easley was a junior at CSU. He works for Colorado UpLift, an organization emphasizing character, education, and attitude in urban youth.

“Having lived in Fort Collins for their early childhood, I think it must have been in their DNA to attend CSU,” he says.

BETH

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At CSU, there are currently 57 students who received a scholarship from the Denver Scholarship Foundation. CSU offers a scholarship match of $2,500 for these students.

As deputy director, Easley supervises all aspects of the program: he oversees the future centers, the scholarship program, college retention efforts and informs the board of directors on how to make policy that is good for students and within the budget. “I love being able to apply the things I’ve learned about equity in educa-tion and policy,” he says. www.denverscholarship.org

In 2002, Kaizer Cooper arrived from Mumbai, India eager to start a master’s program at the Colorado State

University College of Business and experience American culture for the first time. The furor over football was the one thing he didn’t comprehend. “I thought, ‘Why are all these kids asking me to watch a game and what game?’ ” says Cooper (M.S. ’04, M.S. ’05), who grew up in India watching cricket and soccer. Cooper’s experience is common at American universities, leading the Inter-national Alumni Engagement committee of the CSU Alumni Association Board of Directors to collaborate with Ram Athletics and the Office of International Programs to create a unique program called “Foot-ball 101.” A briefing session was held Aug. 29, 2009 with 80 students learning about

“downs,” tailgating, and the words to the CSU Fight Song. On Sept. 12, 2009 as many as 150 international students from Germany, Italy, Columbia, China, India, England, and Australia attended a tailgate with alumni and other volunteers who helped explain what’s happening as the Rams played Weber State at Hughes Stadium. Gary Ozzello, senior associate athletic di-rector, said the students have surprised him with some insightful questions. “What’s a play? What’s a first down? Why do people jingle their keys? It’s a new world for a lot of these students. What was really apparent is that passion for sports is universal and they seemed anxious and enthusiastic to learn about American football,” he says. “What we know about football is from American movies, especially Remember the Titans,” Lois Harries, a student from Australia, says. Shashank Gupta, a student from India, learned about football from American television. “We watched a show called Who’s the Boss and learned about it from that,” he says.

More than 1,000 international students from 80 countries are enrolled at Colorado State. They come from all over the world – from Albania to Vietnam – to obtain their undergraduate or graduate degrees. Another 300 international scholars work as assistant professors, research scientists, research associates, and post-doctoral fellows. “Football 101 provides a bridge to American culture and college life,” says Mark Hallett, director of International Student and Scholar Services. “New in-ternational students are introduced to the rules of football and hosted by the Alumni Association at the first home game. Football 101 helps them to integrate into the larger campus community and feel pride in being a CSU Ram.” As with Cooper, a member of the Inter-national Engagement Committee, a little support can encourage these students to attend future games. Cooper started attending his first Ram football games while still a student. Now a senior informa-tion technology associate at Ernst & Young,

Fo0tball 101 International students build school pride

he attends at least two games a year in Fort Collins and tailgates. “A lot of international students are operat-ing in their own little silos and laboratories,” Cooper says. “They don’t quite get to see the social aspects in the United States apart from academics. I thought a lot of kids were left out and that’s why they lacked school spirit and didn’t feel strongly for their school. Being part of a team and cheering for a team gives you a sense of belonging,” he says.

by Emily Wilmsen

r A m s Around the World

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A r o u n d t h e o v A l Wi n t e r 2 0 0 917

neW lIfe memBers Following are individuals who joined the Alumni Association as Life Members, June 25, 2009 – October 28, 2009. richard m. Batenburg, jr., ’84 james A. Brunjak, ’79 ronald F. jepson, ’75,’81 Timothy D. jones, ’78 Kenneth A. Kilborn, ’60,’71 Scott E. Schneider, ’93 and Shelly, ’93 Bacon Eleanor A. Wilkens, ’41

sustAInInG lIfe memBersFollowing are Life Members who made a Sustaining Life contribution June 25, 2009 – October 28, 2009. sIlver sPruCe level - $500 - $999michael D., ’67,’70 and Sandra L. yurosek AGGIe level - $100-$499 robert L., ’54 and Esther m. Bartholic Edward r., ’66 and Sylvia j. Davis john T., ’59 and Dolores A., ’58 Goodier Kenneth L. Hillsten, ’58 Steven P. Lautenschlager, ’75

Donald E., ’49 and Charlotte L. mcCrimmon mark j., ’73 and George A., ’72 Nelsen Hulbert E. reichelt, ’60 Charles E., ’63 and margaret A. renner ronald W., D.V.m., ’43, ’53 and Gabriella E. Vernon rAm level - $50-$99Bruce and jean A., ’76 Fox john W., ’80 and Delia F. Haefeli Fred m. rutherford, ’58 jane E. Sievers, ’70 AddItIonAl ContrIButIons james D., ’60 and Leona C., ’60 Vela

l i f e Members

New Zealand—Two Weeks in Paradise

march 6-20, 2010

Oberammergau’s Passion Play 2010

featuring Bavaria

August 1-12 and September 2-13, 2010

This event happens only once every 10 years.

Oceania Cruises® —

Mediterranean Inspiration

October 17-30, 2010

phone: (800) 286-2586 email: csualumni@ar.colostate.edu online: www.alumni.colostate.edu

Ramblin’ Rams Travel Program

Csu AlumnI AssoCIAtIon2009-2010 BoArd of dIreCtors(Board Terms run from July – July)

PresIdentCollis sanders1977 BS Business Finance

PresIdent-eleCt mark swanson1986 BS Ag Sciences2004 mBA Business

vICe PresIdentKathleen Ann macKay1978 BA Technical journalism

PAst PresIdentButch shoup1980 BSBA Accounting

eXeCutIve CommIttee memBer-At-lArGeKatie denman2005 BS Business Administration

doug Johnson1993 BA Liberal Ar ts

fACulty rePresentAtIveJohn Plotnicki1974 mBA Business

eric Berglund2000 BS Business Administration

Joe Bohling1990 BA Speech Communication

susan Cox1982 BA Speech Communication

sally edwards1975 BS Natural resources1992 mS International resource management

Kyle funakoshi1996 BA Technical journalism1999 mS Student Affairs in Higher Education

Kathleen Henry, Ex Officio1970 BS Social Science

George Idler1967 BS Agriculture

michael Knupp 1970 BS Health and Physical Education

sam romano1979 BS Animal Science1983 DVm CVmBS Professional Program

darshan shah1992 BS Engineering 2001 mE Engineering

Ginny teel1970 BS Business Admin, CIS

diane Warren1982 BS Psychology

VivaItAlIA

presented by Adventures by Disney

Viva Italia: Rome, Tuscany, and Venice—Sept. 12–20, 2010From Trevi Fountain wishes in rome to masquerade balls in Venice, experience all Italy has to offer. Explore the Eternal City’s ancient wonders, learn to shape pasta in the rustic kitchen of a Tuscan chef, fall for Florence’s renaissance charm, glide by gondola along Venice’s famed canals, plus more adventures worth savoring!

A r o u n d t h e o v A l Wi n t e r 2 0 0 919

AChIevements40s

*Indicates member of the Alumni Association robert (B.S. ’40, m.F. ’47, Ph.D. ’68) and thelma (’57) Bement celebrated their 70th wedding anniversary. 60s

James r. favor (’69), member of Pi Kappa Alpha fraternity, received the richard H. Sudheimer Inter-fraternal Leadership Award from Triangle Fraternity. Favor is a well-known expert in the field of fraternity and sorority risk management, having developed the first national risk management and insurance programs for the Greek system. 70s

dr. thomas Alexander (m.S. ’75) has been selected to serve as the chair of the American Board of medical Laboratory Immunology. Dr. Alexander is scientific director, clinical immunology/special procedures laboratory and director of research at Summit Pathology Associates, Summa Health System in Akron, Ohio. richard Aust, P.e. (’78) retired from Aqua Engineering in Fort Collins after nearly two decades as vice president and partner.

CLASS NOTES

← John thomas Baker (’70) has begun his one-year term as president of the Denver Bar Association. Baker has practiced law for 36 years. He is national public program education director at the

National Institute for Trial Advocacy in Louisville.*Ted Hall (’73) was one of 40 to receive the U.S. Department of Interior Partners In Conservation Award from U.S. Interior Secretary Ken Salazar. He received the award for his work with the Bureau of reclamation and the Lewis & Clark regional Water System and their missouri river Bank Stabilization project near Vermillion, S.D.

*Ronald Harris (’71) is happily and safely retired in San Diego after 51 years of gainful employment. He is busy learning that “life begins at 62.” Both of his sons are CSU graduates.Kerry morton (‘72) retired from the Salt Lake County Sheriff’s Office to be a grandpa to three grandchildren. He had 33 years in law enforcement. He and his wife are moving to Oregon.

*Dr. Richard K. Sutton (’70), professor in the Department of Agronomy and Horticulture and in the program in landscape architecture at University of Nebraska-Lincoln has been tapped as a Fellow of the American Society of Landscape Architects. richard has been on the faculty at UN-Lincoln since 1975 and has been principal of Landscape Architectural Services, a professional design office, since 1979.

80s

*Shara and *Sean Castle spent a week in August in the Galapagos Islands off the coast of Ecuador. While on the cruise they ran into two other alumni from Colorado State.

←

(L-r) Shara (Slay) Castle (’87), Don Bressler (’60), michelle Przybyski (’07), Sean Castle (’88). Also on board was john Slay (not pictured), former anthropology student and friend of CSU.

← dr. Kenneth sajwan (Ph.D. ’85), regent’s Distinguished Professor and Director of the Environmental Science Program at Savannah State University, has been named by the White House and

President Barack Obama as one of 22 to receive the Presidential Award for Excellence in Science, mathematics and Engineering mentoring. Dr. Sajwan was elected as a Fellow of the American Society of Agronomy in 2005, Fellow of the Soil Science Society of America in 2007, and the Georgia Governor’s Teaching Fellow in 2009.

LAUrEN HELFmAN (’09) AND DAUGHTEr, SIErrA mULLAN. PHOTO By ryAN mULLAN.

90s

heinz Buschang (Ph.D. ’92) was appointed dean of the School of management in the College for Profes-sional Studies at regis University in Denver. He has been on the faculty since 2000. Previously, he was founder and senior partner at HGB Associates, a management consulting company.

← Brent hines (’91) is celebrating his 25th year of employment with Unisys Corporation. He is currently a senior systems analyst in the montgomery, Ala. office, working primarily with the Air Force on their mainframe

systems. He lives with his long-time companion Charlotte Elkins in Wetumpka, Ala.

*Matt (’92) and megan ritter, a baby girl, Finnley Piper ritter on Aug.1, 2009. matt and his family reside in Haddon Heights, N.j. where he is a regional sales manager for Subaru of America. ritter911@gmail.com

*Myles Yamamoto (’99) was recently elected to a two-year term on the Kaneohe Neighborhood Board of the City and County of Honolulu.

00s

Kristie lafreniere (’01) is an assistant trainer for Kelly Van Vleck at Van Vleck Sport Horses in ran-cho murieta, Calif., an “A” show barn specializing in hunters, jumpers, and equitation. robert mcnamara (m.S.’05, Ph.D. ’08) married Elizabeth Kaufman, m.D. of roanoke, Virg. on may 30, 2009. The couple resides in Winston-Salem, N.C. rob is a staff psychologist at the Wake Forest University Counseling Center.

In memorIAm

30s

*Indicates member of the Alumni Association Janet (Berry) Blandin (’33) on Aug. 8, 2009 in Fort Collins.

*Dr. Dorothy Dee Howe Hamilton (’35) on Aug. 6, 2009russell e. higginson (’33)ethel m. Whorton (’39)

40s

robert d. Binder (’43) on may 5, 2009

*James C. Coffin (’46) on march 9, 2009edward J. eisenach (’49) on jan. 15, 2008James f. Gonyou (’48) on April 8, 2009

*Nancy J. Henry (’41) on Feb. 11, 2009*Duane Kern Johnson on july 30, 2009 (B.S. ’47, m.S. ’56) in Fort Collins.Jacob e. Kleck (’48, D.V.m. ’52)

*Gordon D. Koon (’48) on jan. 14, 2009helen K. mattoon (’46)Jean l. o’Brien (’46)

*D. A. “Doc” Osguthorpe (D.V.m. ’43) on june 8, 2009

*A. Nadene Petrie (’48) on Dec. 12, 2007John h. randle (’48) on july 6, 2008William m. simpson (’46) Preston A. snapp (’47, mED ’51) on july 1, 2009 in Phoenix, Ariz.

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A r o u n d t h e o v A l Wi n t e r 2 0 0 921

C L A S S N O T E S

50s

*Capt. Carol A. Adsit (’56)nelson theodore Bernard, Jr. (’50) on Oct. 14, 2008Phillip J. Clark (’56) on july 11, 2008

*Robert W. Delzell (B.S. ’58, m.S. ’68) on jan. 27, 2009louis A. dick (m.S. ’51) on Dec. 10, 2008Charles J. Green (’58) on may 24, 2009

*Eugene A. Gruenberg (’51) on Nov. 16, 2008*Barbara A. Hadeen (’54) on may 5, 2009edward l. Johnson, d.v.m. (D.V.m. ’52) on April 24, 2009

*Dan E. Jones (’52) on April 10, 2009*Donald G. Keith (’58) on jan. 14, 2009*Dr. Woodrow (Wayne) Miller (B.S. ’53, D.V.m. ’54) on Aug. 16, 2009 in Windsor, Colo.robert e. newnham, Ph.d. (m.S. ’52) on April 16, 2009Carl e. Pachek (’51)James G. rule (’56) on Feb. 11, 2008Wayne B. sage (’50, mED ’52) on April 28, 2009

*Hans A. Saue (’51) on march 1, 2009donald r. schaefer (’56) on may 1, 2009

*William M. Sims, Jr. (’54)*Robert Stear, D.V.M. (B.S. ’51, D.V.m. ’56) on Aug. 8, 2009 on his farm in Nebr.Joanne m. strickler (’52)lee r. Warnke (’51) on Sept. 5, 2006 60s

John m. Bachman (’69) on jan. 26, 2009

*N. Jean Barritt (’61) on Aug. 2, 2007*Donna J. Carmichael (’60) on April 15, 2009dr. Bernard m. Collett (’62, m.S. ’64) on April 4, 2009James r. Craig (’62, mED ’66) on may 7, 2009Chad W. Crosby (’65, m.S. ’70) on march 17, 2008Wilmer C. diedrichs (’62) on Nov. 17, 2008

*Denton K. Farnsworth (’63) on june 10, 2009John C. hanks (’66) on jan. 29, 2009John C. hyde (’66) on march 27, 2009frank A. Keppelmann (m.S. ’69) on April 8, 2008

← mildred elizabeth marteney (m.S. ’62) on july 27, 2009Joyce C. musselwhite (mED ’67)James e. Premer, d.v.m. (D.V.m. ’61) on jan. 23, 2007Curtis l. Probert (’62) on April 1, 2009

George Puente (’60)Wilma e. schumann (’69)William W. shriver (’60)John r. stockman (’69) on Sept. 13, 2008david W. tufts (’68)leslie f. Warren (’64) on jan. 7, 2009robert G. Zorich (’69) 70s

dale r. Bloomquist (’79) on march 29, 2009Samuel L. Chafin (m.S. ’74) on jan. 19, 2009ronald e. Cometto (’72) on march 27, 2009Clarence r. Garrison (B.S. ’77, m.S. ’80) on june 11, 2009 in Newport Beach, Calif.margaret neely (mED ’77) on Nov. 29, 2007sompura P. sadasivaiah (Ph.D. ’73) on Oct. 9, 2008sandra h. sampson (’74) march 22, 2009

*James R. Thrush (’70) on july 23, 2008← Gordon Woods (D.V.m. ’78) on Aug. 20, 2009 in Fort Collins.

80s

lisa d. Bunten (m.S. ’82)John A. deweerd (’81) on jan. 9, 2009Jami s. Pond (’82) on march 19, 2008Franklin L. “Pud” Stetson (’82) on july 6, 2009 in Craig, Colo.Padmakumari J. varaprath (Ph.D. ’81) on june 3, 2006.Zenda l. vella (’89) on April 5, 2009

90s

shelley r. Brauer (’90) on march 12, 2009Jared l. heichelbech (’92)howard f. sargent (m.B.A. ’97)deborah Wadena (’95) John A. Whitt (’95) 00s

Jennefer r. Ward (Ph.D. ’05) fACulty & stAffemery G. Anderson Juan l Barraza, sr., a maintenance employee, on july 8, 2009.tom Borden, former state forester. memorial gifting may be made to the Tom Borden Tree Fund, a CSU project to replace or add trees to the campuses of the university.

← robert liebler, professor of mathematics, on july 18, 2009 in Palm Springs, Calif.

← James r. Jordan, professor of ancient history from 1967 to 1998, on july 25, 2009 at home after a long illness.

Charlie robinson, retired Extension agent and soil science instructor, on Aug. 25, 2009 in Grand junction, Colo.

← vern B. swanson, retired professor of animal sciences, on june 15, 2009.

frIendsoren l. Bentonleota h. BostromPatricia l. Coxruth h. doyleJohn J. Gredig edward h. menges, Jr.William K. o’Brien

GORAMS! Let us know what you’re up to.

Send in your Class Notes to CsuAlumni@ar.colostate.edu

Proud sPonsor of colorado state university alumni association & cam the ram

martha rouse schalkrobert J. seyfrieddr. e. hadley stuart, Jr.nina marie svobodahelen A. von forellJeanne Wright

r A m s Write

reCently PuBlIshed

mary K. long, Ph.d. (’86) edited Mexico Reading the United States (Vanderbilt University Press) with Linda Egan. The thirteen original essays in this collection, from contributors who

have personal experience with the challenges of bi-cultural and bi-national living, explore the mexican point of view from the 1920s to the present. Professor Long is the Director of International Spanish for the Professions at the University of Colorado, Boulder.

The Wildlife Society has recognized the book, Wildlife and Society: The Science of Human Dimensions, as the 2009 recipient of the Wildlife Publication Award from the outstanding edited

book category. Three of the five authors reside at Colorado State University. michael J. manfredo, head of the Department of Human Dimensions of Natural resources and of the Department of Forest, rangeland and Watershed Stewardship Jerry J. vaske, professor in the Department of Human Dimensions of Natural resources esther A. duke, coordinator for the Department of Human Dimensions of Natural resources

robert m. miller, D.V.m. (D.V.m. ’56) wrote Natural Horsemanship Explained – From Heart to Hands (Lyons Press). Dr. miller has written multiple books about horses and

veterinary medicine.

Paul A. opler, professor in the Department of Bioagricultural Sciences and Pest management, coauthored Moths of Western North America (University of California Press) with jerry A.

Powell, professor at the University of California, Berkeley. Insects boast incredible diversity, and this book treats an important component of the western insect biota that has not been summarized before: moths and their plant relationships. About 2,500 species are described and illustrated, including virtually all moths of economic importance, summarizing their morphology, taxonomy, adult behavior, larval biology, and life cycles.

Prabha unnithan, professor of sociology, Paul stretesky, associate professor of sociology (who has since moved to UC-Denver), and mark Pogrebin (UC-Denver) wrote Guns,

Violence, and Criminal Behavior: The Offender’s Perspective (Lynne rienner Publishers). Through in-depth interviews with 67 men and six women serving time in Colorado prisons, the professors gathered first-hand accounts of the often overlooked symbolic meanings of guns in criminal situations. They were interested in identifying the social and cultural forces leading to illegal gun use.

ellen Wohl, professor of geology, wrote Island of Grass (University Press of Colorado). Island of Grass tells the story of the Cathy Fromme Prairie Natural Area, a 240-acre preserve surrounded by housing

developments in Fort Collins, Colo. This small grassland is a remnant of the once-vast prairies of the West. Pieces of preserved shortgrass prairie like the Cathy Fromme Prairie Natural Area are rich, diverse, and accessible natural environments deserving of awareness, appreciation, and protection.

A r o u n d t h e o v A l Wi n t e r 2 0 0 923

Animal skins may have been used for writing material as early as the 3rd millennium. The refining of animal skins into a finer writing material was possibly spurred by the rivalry between the Ptolemies of Alexandria and King Eumenes II of Pergamon over their libraries in the second century B.C.E. The Ptolemies placed an embargo on the export of papyrus which may have given King Eumenes the incentive to develop a process for refining animal skins. This material, named after Pergamon, is called parchment. This manuscript leaf, made of parchment circa 1460, is from a prayer book called Book of Hours. The beginning and end of line decoration is illuminated with gold, red, and blue ink.

u n i v e r s i t y Archives

Evolution of the Book

One of the earliest writing systems, cuneiform, developed by the Sumerians around 3200 B.C.E., was adapted by many cultures and used until around the 1st century C.E. CSU’s stone tablet and clay cone (both over 4,000 years old) are from the Akkadian culture. The stone tablet records the disbursement of livestock; the clay cone records the construction of the “House of Justice” built by King Lipit-Ishtar.

Papyrus, a writing material produced in Egypt, was made from stripping off the outer layer of the stems, cutting the inner pith into strips, and forming sheets by overlaying the strips. This delicate material was used from the third millennium B.C.E. to around 1000 C.E. CSU’s document, circa 600 C.E., is a letter written in Coptic by two monks, George and Enoch, concerning a dispute over the payment for work done on the Church of St. Michael the Archangel at Deir el-Malak.

uneiform, papyrus, parchment, illumination, incunabulum, are just some of the terms that describe the evolution of the book. The Colorado State University Libraries Special Collections includes

many fine artifacts representative of the history of the book. Following are just a few examples.

PHO

TOG

rAPH

y By

VAN

CE S

HEr

WO

OD

In 1045 C.E., Pi Sheng, a Chinese alchemist, invented movable type from baked clay. Due to the great number of Chinese characters, movable type was not a practical method

for printing in China. In 1455, Johann Gutenberg produced

the first work with movable type know as the Gutenberg or 42-line

bible. A book produced in the first years of printing history, 1455–1500, is called an incunabulum. The word

comes from the Latin in cunae, or cradle. The library owns three incunabula: a rare copy of the De Proprietatibus Rerum printed by Anton Koberger in 1492 (pictured); our earliest printed book, 1472, and a best seller during it’s time, Sermones Quadragesimales de Poenitentia printed by Arnoldus Pannartz and Conradus Sweynheym, German printers who brought printing to Italy in 1465; and Catena Aurea

Aldus Manutius, scholar and humanist, was perhaps the greatest printer and publisher of the Italian Renaissance. He published Greek and Latin classical works, was the first to use an italic type, and designed a smaller portable book format. During his 20-year career in Venice he published 132 books. Manutius died in 1516. His printing business was continued by his wife and father-in-law, and later, his son and grandson. Our copy of L. Annei Senecae Naturalium Quaestiunum was printed using italic type in 1522. Note on the cover the famous Aldine anchor and dolphin printers’ device. The meaning of the device “Festina lente” translates to “hasten slowly.”

The first book printed in America, known as the Bay Psalm Book, was printed in Cambridge Massachusetts by Stephen Daye. The earliest book from the American colonial period that is owned by CSU, India Christiana by Cotton Mather, was printed by Bartholomew Green in 1721.

by Diana Wess, Special Collections Library Technician All of the books seen here can be viewed at CSU Archives and Special Collections in morgan Library, room 202.

lib.colostate.edu/archives

A r o u n d t h e o v A l Wi n t e r 2 0 0 9 24

A l u m n i Tips

turKey

FUmE BLANC (A SmOKy, SPICy WHITE WINE) Or SAUVIGNON BLANC

hAm

CABErNET FrANC (SOFT, mEDIUm-BODIED rED) Or A GOOD Dry rOSé (LIGHT, CrISP, AND FrUITy)

PrIme rIB SyrAH (FULL-BODIED, EArTHy WITH A HINT OF SPICE)

veGetArIAn dIshes

VIOGNIEr (A BIG, rICH WHITE WINE) Or PINOT NOIr (A SOFT, FrUITy rED)

dessert ICEWINE, A CLASSIC GErmAN-STyLE WHITE DESSErT WINE

A Perfect Pair

A r o u n d t h e o v A l Wi n t e r 2 0 0 925

W ith the holidays upon us we may find ourselves standing in a favorite liquor store try-

ing to decide which wine to serve with our holiday meal. While it’s fine to fall back on old, reliable choices, there are many other wines that can enhance the holiday meal experience and expand your wine world. Unique white wines, crisp dry rosés, and soft, medium-bodied reds are all great choices for holiday cuisine whether you are serving a traditional turkey, holiday ham, or something different such as elk or lamb.

• Thanksgiving always calls for some good white wines. Some interesting choices to consider are Fume Blanc and Viognier, which are both rich and full-bodied white wines that will enhance the meal. • Rosé wines are often misunderstood in the U.S. and associated with sweet wines like the ubiquitous White Zinfandel. But real Rosés are made from almost any red grape. Check with your local wine shop for some suggestions of a good, dry Rosé. • Medium-bodied reds without too much tannin are also great with holiday meals. Two favorites are Pinot Noir and Cabernet Franc (not to be confused with its much bigger cousin Cabernet Sauvignon). Both these reds are medium in body so they won’t overwhelm lighter foods such as ham or turkey, and they pair well with heavier dishes.

By jeff Carr (’86), founder of Garfield Estates Vineyard and Winery in Palisade, Colo.

Matching wine and food for the holidays

Wines to consider for your holiday meal

AG-7370

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A r o u n d t h e o v A l Wi n t e r 2 0 0 927

OccupationRetired CEO of Markley Motors in Fort Collins First job after graduationPeter Kiewit Construction. I was a superintendent trainee in Montana building highways. Involvement at CSU Student government – I was junior class president. Sigma Alpha Epsilon fraternity. ROTC training was mandatory for the first two years of school back then. I was chosen for advanced ROTC, and all of us in that class were drafted for WWII. Best lesson learned in the ArmyHow to get along with my fellow man, how to treat others, and how to take care of myself.

Best lesson learned at CSUI wouldn’t have graduated without my fraternity. They were big on scholastics. After the first grade report period, my advisor sat me down and told me if I was to continue in the fraternity I would need better grades. I was required to attend study table each night from 7 to 9:30 p.m., and my grades improved.

I also learned how to get along with people, leadership qualities, and courtesies with ladies through my fraternity. Best lesson learned on the jobHow to respect a job, from sweeping the floors on up. How do you measure successBeing respected at what you do by both peers and employees. What do you valueHonesty. I never tolerated dishonesty at my dealership.

m e m b e r Spotlight

• ’47, Civil Engineering• Fort Collins, CO• Lifetime member of the Alumni Association• Winner of the 50 Year Club Outstanding Recognition Award, awarded during the 50 Year Club Luncheon on October 9, 2009

Gene markley

tom

sKI

llm

An

A r o u n d Campus

Snow Ram

Marylou Garcia (in white) and Elliott Brown work on a “snow ram” that appeared in front of Ammons Hall in October 2009.

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PAIdFOrT COLLINS CO 80523

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