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Chapter note: Atlanta

11:04 AM  Jun 29th, 2015
by Tom Corcoran ’13

Frankly, my dear, they’ll always be Flyers

Yes, Atlanta is the Georgia state capital. But it also boasts another significant — albeit unofficial — title, according to its residents.

“A lot of people here refer to Atlanta as the ‘Capital of the South,’ and I think that rings true and attracts people to move here,” says Kevin Miskewicz ’09, current leader of the Atlanta Alumni Community.

Home to nearly 1,300 UD alumni, it’s not just the warm weather and Southern charm that attract these former Flyers to migrate south.

“The weather here is great — you still see all four seasons, but the winter is a lot milder,” Miskewicz says. “I think the tremendous growth that the city has experienced in the past decade is really what draws alumni here. There are a ton of opportunities.”

According to Miskewicz, there are a few striking similarities between Atlanta residents and its UD alumni community.

“The Southern hospitality that you experience here is very similar to the community feel on UD’s campus,” Miskewicz says. “People are very friendly and open. You find yourself talking to the grocery store cashier like you’d talk to your grandma.

“Also, so many residents of Atlanta — like so many members of our alumni community — are transplants. It’s pretty rare to meet a resident who was born and raised in Atlanta. Which means you’re exposed to a wide variety of cultures and ethnicities, which offers a pretty cool living experience.”

Bringing people together is a hallmark of the Atlanta Alumni Community. Each year, the community plans an outing to an Atlanta Braves game and participates in Christmas off Campus, among other activities. In 2014, for the third straight year, the group participated in Holidays around the World at the Franklin Road Community Association, helping children decorate more than 250 Christmas cookies.

The community also recently teamed up with alumni associations from several other Ohio colleges — including Miami University, Bowling Green State University and the University of Toledo — to host a networking event and minor league baseball gamewatch.

“Meeting up with other Ohio college alumni was a great success because it allowed us to pool our resources and bring more people together who have a lot in common,” Miskewicz says.

Through his involvement with the alumni community, Miskewicz is constantly reminded that there is no school like UD.

“Not every school tries as hard to stay connected with its alumni like UD,” he says. “We’re lucky that UD puts forth the effort to keep us
connected to campus and is constantly engaging us and reminding us of all the fun we had
while we were there.”

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gazebo bench sepia better

Reserved

10:08 AM  Jun 29th, 2015
by Michelle Tedford ’94 Editor, University of Dayton Magazine

You can’t reserve the gazebo. How often, when logging onto the University’s system to schedule a meeting room, have I paused to wonder why “library lawn” or “low wall by the fountain” is not a location for me to choose, as is “LTC Forum” or “KU 310”? 

Granted, I can — without reservation — walk out the door of Albert Emanuel Hall, step up onto the sidewalk and shuffle through the grass to the gazebo on the library lawn. I can personally invite my colleagues who would have clicked their nails on Formica conference tables to instead settle in the metal park benches whose rails have supported more than a century of students.

But there are ants. And wind. Sometimes it’s too warm or too cool. Anyone carrying a snack is dead-eyed by a muscle-bound sparrow nicknamed “Knuckles.”

When the magazine staff does trek out as a group, we rarely find an empty park bench awaiting us. Instead, students inhabit the beautiful spaces on campus. It is a truly beautiful campus, be it spring with mountains of jewel-headed tulips or fall with raucous color clinging everywhere. Students always snag the best spots, sharing quiet conversation or an 11th-hour cram. It would be rude for us to interrupt with talk of the zombie apocalypse and hot cafeteria trays.

Often, I prefer to be the one sitting quietly while the students talk or study or walk. In our reader surveys, alumni tell us what they want most is to connect with the student experience today. You say you want to know how their dreams are the same as yours; how what they’re studying is different from what you found in your 20-pound paper textbooks; how the words used to describe their neighborhood have transformed or remained. It is only by observing, listening and asking that we uncover gems like our summer Collaboratory interns.

The outdoors have more to offer than a meeting or observing space. When I proofread these magazine pages, I prefer to read under natural light, the sun filtered through the linden leaves outside Albert Emanuel Hall. When I’m writing a complicated piece, it helps me to look up and trace the branches on a tree, my dendritic guide to the natural order of both growing and writing. Even the bickering squirrels instruct me in the value of mounting tension and conflict when telling a story.

I am a better editor when I see the world and am surrounded by all campus has to offer. If you can’t find me at my desk, look next to the gazebo. Who knows? While eating lunch in the sunlight, I just might get an idea for an editor’s column. 

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Presiden Currran  and Father Jim Fitz in chapel   Photo by Larry Burgess

This Is Our House

9:33 AM  Jun 29th, 2015
by Daniel J. Curran President, University of Dayton

This spring, Father Jim Fitz, S.M. ’68, and I carefully climbed up temporary steel stairs and entered the highest point of the Immaculate Conception Chapel just above the old choir loft.

We stood on the scaffolding and admired a vintage circular stained-glass window, uncovered during the renovation and now restored to its original beauty.

I was struck by its clarity, elegance — and undeniable symbolism. As our University adapts and changes for the future, we strongly value continuity and tradition. Those seemingly contradictory traits have always defined the Catholic, Marianist philosophy of education.
Nearly every week during the past two years, Father Jim, vice president for mission and rector, has met with the chapel renovation committee to consider every detail behind the chapel’s first complete renovation since it was constructed in 1869.

This dedicated group was guided by a vision and a set of unwavering principles.

We would preserve the historic exterior and much of the chapel’s sacred art while improving the interior to meet contemporary liturgical norms. We wanted to bring back the warm colors, wooden pews, artistic touches and the simple elegance that have defined the chapel’s identity throughout history. And we needed to add practical enhancements, such as accessible entrances and parking, restrooms, a reconciliation room, a reservation chapel for private prayer, a bride’s room and new devotional areas.

The chapel’s western façade and the towering iconic blue dome — a touchstone for generations of students, alumni, faculty and staff — have been repaired and preserved. The hand-carved woodcuts of Mary and the four evangelists from the former pulpit will be incorporated into the baptismal font. The statue of the Blessed Virgin Mary will continue to be featured in a prominent position behind the altar, flanked by the 1876 statues of St. John and St. Joseph.

Some stained-glass windows will be restored. The new ones will feature 10 medallions, each depicting an image of Mary from the Scriptures. Marianist artist Gary Marcinowski is designing and building the liturgical furnishings — the altar, ambo and presider’s chair. The overhead lighting will be reminiscent of the chapel’s first lights.

When students and faculty return to campus in August, they will enter the chapel’s bold wooden front doors into a new gathering space that reflects our deep sense of hospitality, our commitment to community.

I invite our alumni and friends, many of whom supported the renovation, to join us later this summer for worship after the chapel reopens.

Every great Catholic university needs a sacred space in the heart of its campus. This long-overdue renovation goes beyond bricks and mortar to the heart of our identity.

We are — and will always be — a community of faith.

Chapel Reopening
The chapel is on schedule to be completed by the Aug. 16 grand reopening. Here’s a list of events:

• The first Mass, grand opening and rededication will take place at 2 p.m. Sunday, Aug. 16. This is an invitation-only event, but a video will be available immediately after the service for public viewing.

• Daily midday Masses will resume Monday, Aug. 17, with start times at 12:30 p.m. each day. The public is welcome to attend.

• Faculty and staff can tour the chapel immediately following the 9 a.m. Wednesday, Aug. 19, prayer service for the new academic year.

• Sunday, Aug. 30 will be the first weekend with a full schedule of Masses. A prayerful recognition of the rededication will take place at each Mass that day, as well as receptions with the student body.

Details on the renovations are at go.udayton.edu/chapel. Read the autumn UD Magazine for a detailed look inside.

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Seeking

Striving to Know: A Novelette

4:18 AM  Jun 29th, 2015
by Ryan Wilker '16

BOOK BY SYLVIA LAVEY ’78

Sylvia Lavey ’78 has written four books thus far. The first three share her personal experiences with angels; her latest takes her back to campus. A work of religious fiction, “Striving to Know” focuses on resolve, personal growth and how strong friendships can help you achieve goals. “It’s a story about four students in their first semester at college,” Lavey said. “Each faces challenges to their spiritual beliefs, and each becomes preoccupied with events and situations that take place in their lives.”

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book rutishauser

Athens and the Cyclades: Economic Strategies 540-341 B.C

9:15 AM  Jun 26th, 2015
by Ryan Wilker '16

Book by BRIAN RUTISHAUSER ’90

A tenured history professor at Fresno City College in California, Brian Rutishauser ’90 credits his love of ancient history to his UD mentor, former professor of history Bruce Hitchner. “This book — an economic study of a group of islands off the coast of Greece — is based on my dissertation and is one of the few books that studies the Cyclades during that time period,” he said. While the Cyclades are now primarily a tourist destination, they held an important strategic role during ancient times, Rutishauser said.

 

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Ask A Marianist

What can the laity do? Ask Matt Dunn ’91

12:12 PM  Jun 25th, 2015
by Matt Dunn ’91

Answering questions in this issue is Matt Dunn ’91, executive director of the Montgomery County (Ohio) Arts and Cultural District, whose volunteer work includes serving on the national leadership council for the Marianist laity. Questions not appearing in the print edition are listed first.

 

How has your experience as a Lay Marianist influenced both your career (not only the “what you do” but also the “how you do it”) and your involvement with the Marianists at the national level?

—AMY D. LOPEZ-MATTHEWS ’86, DAYTON

My professional life and volunteer commitments have always been geared toward service and making the world a better place. My commitment as a lay Marianist has guided, affirmed, and reinforced the choices I have made professionally and within the Marianist Family. As a Marianist lay person, I believe the way I live my life should be a model of the new evangelization, where the way I live my life is itself a mission. I also believe we all have gifts to share. I share mine through volunteerism and working to strengthen the Marianist Family in circles beyond my own local community. At the national and international levels we say we are a community of communities. So I always keep in mind that I’m part of something bigger. The idea of individual gifts is also present to me in everyday relationships. One aspect of the Marianists is mixed composition and discipleship of equals. We are a family of sisters, brothers, priests, and lay people. We are all equals and each have something to contribute in our own way. I take that into the workplace and other settings remembering that everyone has a voice, everyone has value, everyone has their own unique way of contributing to a combined effort.

 

What influence has family had on your aspiration and commitment to be part of the Marianist community?

—LINDA C. LOPEZ ’81, KETTERING, OHIO

The family spirit that so many experience at UD is a hallmark of the Marianist charism. What I have found in the Marianist Family, even beyond UD, is people who care for one another, challenge one another, support one another, pray together, share meals together, and celebrate with one another. The Marianist Family really is a family. Even when we don’t agree, we still love each other and realize we are all on this journey together. If anything, I think the Marianist sense of family and community has helped in my own relationships with family and friends!

 

What are the gifts that lay Marianists bring to the larger Church today?

—MARY HARVAN GORGETTE ’81, PARIS

The Marianist charism is a wonderful gift to the church. In some ways it’s what keeps me Catholic. The charism is manifested in our experience of Mary, community, faith, inclusiveness/hospitality, and mission. The Marianist family is a place of welcome where priests, brothers, sisters, and laity are equals, although each has their role. The church needs to be a place where all are welcome and valued. The idea of community reminds us that we are part of something larger than ourselves. Church is more than what we do on Sunday. As a faith community Marianists understand this. Pope Francis has said we need to be a more Marian church. We are blessed to model our lives after Mary, not as someone on a pedestal to be worshiped, but as a model of courage, strength, and willingness to say “yes” to God’s call in our lives. Because laity “live in the world” we have a unique opportunity to bear Christ to the world by how we live on a daily a basis. We evangelize by how we live our lives. I’ve often heard people say they feel more Marianist than Catholic. The reality is that by being Marianist, they are being Catholic. To me that’s the real gift to the Church.

 

Volunteering at the national level with the Marianists must take quite a bit of your personal time.  What motivates you to continue at that level?

—AMY D. LOPEZ-MATTHEWS ’86, DAYTON

I volunteer with the Marianist Lay Network and other Marianist entities because I believe in what the Marianist Family has to offer the church and world. Our charism is a gift. I also believe in the notion that we are each part of something larger than ourselves. While I’m involved locally, I also feel an obligation to support our effort as a community of communities, across the country and around the world. I’m particularly motivated because my involvement allows me, as a lay person, to make a difference in the world at a time when religious vocations have decreased. It allows me to live my baptismal call and honors the fact that we are all called to share in the priesthood of Christ.

 

How can lay people live out the Marianist charism through their day to day lives as working professionals?

—STEPHEN MACKELL ’13, DAYTON

Many people can cite such elements of the Marianist charism as community, faith, mission, Mary, inclusivity, etc. We don’t often think of a Marianist spirituality. As a Marianist lay person, I believe the way we live our lives should be a model of the new evangelization, whereby the way we live our lives is a form of mission. As a lay person we may not use religious language in everyday life but we can live Father Chaminade’s “System of Virtues” in order to be more Christ-like. In many ways, these are realized when we take a step back from a situation, when we hold our tongues when we’d otherwise lash out or criticize, when we don’t make assumptions or let our imaginations get the best of us, etc. We replace bad habits with good habits. I also believe we all have gifts to share. It is important to recognize the gifts of others and encourage them to use their gifts. Believing in and participating in teamwork and collaboration and respecting the voice of others is another way to live the charism. Being open to the unexpected, as Mary was, is a way to grow and to pursue something we might not otherwise have considered. Organizationally, I believe Father Chaminade’s use of the three-office structure (education, spirituality, temporalities) can be applied in a workplace. Some people are good with ideas and vision. Some are good with implementation, numbers, and details. Others are good at connecting the dots, shaping conversations, and making sure everyone’s on the same page. Some have specific knowledge or skills to apply to a task or situation. Forming teams that encompass each can serve to maximize the team’s potential. So there are practical and spiritual ways we can live the charism on a daily basis.

 

What has been the greatest gift of the Marianist charism for your own journey of faith?

—BRIAN HALDERMAN ’99, SAN ANTONIO

The greatest gift of the Marianist charism for my own faith journey has been that of welcome/hospitality/inclusivity/family. I’ve had a very personal relationship with God, Jesus, and Mary since my childhood. I’ve been active in the Church and in parish life, including being employed by the Church. I considered the priesthood. More than once, however, I’ve thought about leaving the Church because I felt the Church didn’t want me. I’ve never experienced that within the Marianist Family. It is because of the Marianists that I remain Catholic today.

 

What does it take to become a Lay Marianist? Is it like being an Associate as some other orders like the Franciscans or Benedictines have? Does it take a long time? Do you have to say special prayers? Would I know one on the street? Does one have to be part of a local community? Where do I go to find out more?

—SUSAN VOGT ’69, COVINGTON, KENTUCKY

There are many points of entry into the Marianist Family. Yet most lay formation has been through programs administered by the Society of Mary, including those at the universities. Though the lay branch has seen a resurgence in the last couple decades — and in 2006 received canonical status from the Vatican — it has been slow to adopt internationally accepted standards for what it takes to become a lay Marianist or to live as a lay Marianist. However, as an association of the faithful, recognized by the Vatican, official status is dependent upon being listed in a country’s national lay directory, and subsequently the international directory. So, membership in MLNNA is critical for Marianist Lay Communities and those who identify as lay Marianists. MLNNA leadership, along with their counterparts around the world, are currently working to establish common guidelines and expectations for becoming and living as a lay Marianist. One can learn more about MLNNA at www.mlnna.org and can also learn about lay formation at www.marianist.com/mlfi.

 

Of the five elements of the Marianist charism (Faith, Community, Mission, Discipleship of Equals, Mary) which do you find most attractive? What attracted you to become a Lay Marianist?

—SUSAN VOGT ’69, COVINGTON, KENTUCKY

Discipleship of Equals, translated to hospitality, diversity, and inclusion is that sense of family and welcome that most of us feel when we first come into contact with Marianists. I know it’s what drew me. It is a strong element of the charism that makes the Marianists unique in many Church circles. Not every religious organization is built on the idea that priests, brothers, sisters, and laity can be equals in the life of the Church. That element continues to play a role for me today although I think I’ve grown in my understanding and appreciation of community, faith, mission and Mary. I’ve always had a relationship with Mary, but she has played a much larger role in my adult life as I discern and accept the plans that God has for me. We are blessed to have her as a model and we are blessed to have community so that we are not on our journey alone.

 

Do you have to live around a Marianist university to be a Lay Marianist?  (e.g., Dayton, Honolulu, San Antonio)

—MARGE CAVANAUGH ’67, ARLINGTON, VIRGINIA

The three Marianist universities are certainly hubs of Marianist activity. This is largely due to the numbers of vowed religious who have worked at the schools, employees who have become lay Marianists and students who have become lay Marianists. However, lay Marianists exist all over the world. There are many Marianist Lay Communities in cities where there isn’t a vowed Marianist presence. There are even more lay Marianists who are out on their own because we are such a mobile society. Being a mobile and international organization, one of our challenges is to stay connected. Some people contact MLNNA seeking Marianist lay communities in certain parts of the country. Others stay connected by participating in virtual or cyber communities where members share prayers via email, visit one another via video conferencing, and periodically come together for a retreat/reunion. Some people belong to more than one community. They stay connected to one community virtually but they also belong to one whose face to face interaction is more consistent. Lay Marianists are also encouraged to start communities so that we can grow our presence in the world.

 

The following questions and answers appeared in the University of Dayton Magazine, Summer 2015, vol. 7, no. 4.

 

Are lay Marianists a branch of the Marianist brothers and priests?

—JIM VOGT ’68, COVINGTON, KY.

Laity are not a branch of the religious. Unlike other religious orders who established associate organizations for lay people, Father Chaminade founded the Marianists by first forming small Christian communities known as sodalities. Religious vocations grew out of the sodalities. The branches of the Marianist Family collaborate but remain autonomous.

 

Has the lay branch of the Marianist family always been as active as it is today?

—STEPHEN MACKELL ’13, DAYTON

The involvement of laity in the Marianist Family has ebbed and flowed. In the last couple decades, however, a vocation among Marianist laity has grown. In 2006, Marianist Lay Communities, collectively as an international entity, were officially recognized by the Vatican as a private association of faithful, giving the lay branch canonical status in the church. Marianist laity work in their chosen career fields; some work in Marianist institutions. Some have started ministries, such as the Mission of Mary Farm in Dayton.

 

The Marianists are known for creating inclusive and hospitable communities of faith. How do you help bring this to life as a lay Marianist?

—BRIAN HALDERMAN ’99, SAN ANTONIO

I’d like to think I am inclusive in all aspects of my life — my friends, workplace relationships, volunteer commitments. Within the Marianist Family, I have worked to make communities more welcoming of LGBT people by participating on the LGBT issue team of the Marianist Social Justice Collaborative (MSJC). Additionally, through MSJC and through my involvement in national leadership, I have participated in efforts to bridge intergenerational gaps. Within my Marianist Lay Community, we are diverse in composition. Some of us are single, some are married, some have kids, etc.

 

What do you do as part of the national leadership council for Marianist laity?

—AMY D. LOPEZ-MATTHEWS ’86, DAYTON

The lay branch is led by the volunteer leadership team of the Marianist Lay Network of North America (MLNNA). MLNNA maintains a directory/database of lay Marianists and Marianist Lay Communities in North America. We hold assemblies that bring people together from across the country. We have a monthly newsletter and use other social media. We help fund ministries such as the Marianist Social Justice Collaborative and the Marianist Lay Formation Initiative. One of my current responsibilities is to lead MLNNA through the process of clarifying how someone becomes a lay Marianist. I also serve on the Marianist Family Council of North America, which consists of representation by all three branches.

 

Tell us about your experience at the International Marianist Meeting in Peru last summer?

—LAURA LEMING ’87, DAYTON

An international Marianist meeting is like family reunion and like the experience of the Apostles at Pentecost. To be in a place where people don’t speak the same language yet everyone has a common vocabulary is exhilarating and inspiring. The more we are able to gather and share ideas, the more we learn better ways to evangelize, strengthen our small Christian communities and bring Christ to the world.

 

What’s new from the Marianist Social Justice Collaborative?

—MARY HARVAN GORGETTE ’81, PARIS

Some recent MSJC efforts have been to engage young adults in service projects and immersion experiences in the context of the Marianist charism. MSJC and the Marianist Environmental Education Center will also have materials and suggested actions for individuals and communities to consider when Pope Francis releases his encyclical on the environment. MSJC also recently published a document, Addressing LGBT Issues with Youth, to help Marianist educators create a pastoral, safe and inclusive environment for LGBT students.

 

What would you like to see develop among Marianist laity? 

—JOAN SCHIML ’90, DAYTON

A greater institutional capacity to serve the Marianist Family, church and world. Without sacrificing diversity and flexibility, we could benefit from a more formalized identity. Additionally, with the decreasing numbers of vowed religious, it will take committed lay people to continue Marianist ministries as well as respond to the signs of the times by starting new ones. It is time for lay people to be bold in their aspirations and to begin initiatives without relying on others to tell us how to do it.

 

For more about the Marianist Lay Network of North America, see www.mlnna.org.

 

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A sign of UD

Sheets a keepsake of sign-age

2:38 PM  Jun 12th, 2015
by

One sure sign you’re on a college campus is an array of white sheets blazoned with bold letters, numbers — and maybe thumbprints — hanging from porches, trees or windows.

The thumbprints are on a map of the United States on a sign made specially for the Class of 2015’s senior picnic. If this map had a legend, it would note that each thumbprint shows where a new grad is headed.

“It’s kind of neat that they decided to do a map with thumbprints because then you know where the UD family is going to end up,” said Nikky Gupta ’15.  “I now know four people who will be going to Wisconsin after graduation.”

Even though the new grads are now (mostly) gone from campus, the Class of ’15 sheet will likely return in 2016 and 2020.

That’s when they’ll have a chance to show it off — and maybe locate some more classmates across the country — at the Reunion Weekends featuring their first and fifth reunions. “There’s a sheet every year for each class celebrating a reunion,” said Anita Brothers, director of alumni relations.

Over the years, that’s a lot of sheets. Alumni Relations stores many of them in a couple boxes in the storeroom in its office on River Campus. From time to time the reunion committee may ask someone in an anniversary reunion class to make a new one. 

If you want to find alumni loyal to both UD and the sheet tradition, check out the Class of 1974. They may have started the tradition of using sheets as reunion guest books.

“Some time ago, I think it was our 10th reunion, we got a couple of bed sheets and had everybody sign them,” said Tony Lupia, long-time Class of ’74 reunion chair and keeper of their sheets.

With each succeeding reunion, first-time attendees get the chance to sign and leave a note. So Lupia is now storing five carefully folded sheets in a special plastic container at his Kettering home. 

“Our goal when we started this was to get 500 names by our 50th reunion,” Lupia said. They’re at 380 now. 

Hey, Class of ’74: only 120 more of you need to show up to help fulfill that dream.

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Courtesy of Dayton Metro Library

Letters: Re-naming of Stewart Street

11:14 AM  Jun 2nd, 2015
by
I read with interest your story about the royal misspelling [“Truth or Tale,” Winter 2014-15]. It’s really a royal misunderstanding. From the time I knew it, the road between UD and the cemetery was called Union Avenue. It ended at Brown Street a couple blocks away from the Stewart Street bridge. Around 1950, they re-aligned the west end of Union Avenue so it met the Stewart Street bridge and changed the name to Stewart Street all the way to Wayne Avenue.
I enjoy the magazine. Thank you for doing it.
—Paula Stelzer Tunney ’55
Spring Valley, Ohio
Editor’s note: The writer included copies from the 1931 Dayton Atlas to illustrate the prior street configuration. Click to enlarge. Map courtesy of the Dayton Metro Library – Genealogy Center.
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Edward Evans' ring

A rolling (gem) stone

7:51 AM  Apr 21st, 2015
by Michelle Tedford

In the last 50 years, Edward Evans’ UD class ring managed to travel 2,900 miles without him. How? He has no idea, but he has it back, thanks to the kindness of a stranger.

Before this winter, the last time he had seen his ring was in the mid-’60s. He sold siding and roofing for Montgomery Ward in Valley Stream on Long Island, New York, where he took off the ring to wash his hands. He went back for it later, but the ring was gone.

Fast forward to this January, when Gina Zappariello-Illescas wrote to UD. She wanted to return a class ring with a green stone and engraved “Edward R. Evans.” She found it in a box while cleaning out her deceased mother-in-law’s garage. “She has no connection to the school, and no one remembers a Mr. Evans,” she wrote.

It took some hunting to find Evans, who came to UD in 1958 but left after two years to join the Army. While at the Army Pictoral Center in New York, Evans learned the film trade. His career in television took him around the world, from the 1972 Winter Olympics in Sapporo, Japan, to the D.C. inauguration of George H.W. Bush. He received awards for his coverage of California wildfires and the riots after the Rodney King beating.

Evans now lives in Oxnard, California. The ring — in the box, in the garage — was found five hours north in San Francisco.

“My guess is that someone took it and wore it as their own,” said Zappariello-Illescas, who called Evans to give him the good news. She was happy to mail it to its rightful owner; he was overjoyed to receive it.

“It looks like it’s been worn, not by me; it was almost new when I lost it,” Evans said. “I’ll wear it for a while, look at it, get used to it and tell people about it.”

Even though he and she were unable to decipher the ring’s mysterious road from one coast to the other, it’s still a great story to tell.

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beer pint glass

Pints of pride

4:15 PM  Mar 20th, 2015
by Kristen Wicker '98

Dayton’s glory days are hopping again when it comes to libations thanks to a revival of the local brewing industry. It distills a piece of the city’s history, lends a full body to the economy, and adds a distinct flavor and aroma to Dayton’s cultural scene. Behind the barrels: UD alumni, innovators and entrepreneurs making it happen with their craft.

The number of breweries and distilleries now open in Day-ton mirrors national trends in the growth of the craft beer and spirits industry, and also bellies up with consumers’ growing taste for high-quality, sustainable and locally sourced food. (Yes, well before the first glass is finished, many argue craft beer and spirits are food.)

It’s about a love for all things local that make a town unique, a singular blinking blue dot on the map. (You know, things like the University of Dayton.) And Dayton’s new breweries and micro-distilleries are infusing new flavors into their pints of Dayton pride.

BIG STEINS TO FILL
During the mid-1800s, the city had more than the average number of breweries for a town its size, with 14 at the industry’s peak in the 1880s. Today, at least that many establishments have opened since 2011 alone, when a change in Ohio law made it economically feasible to open a small brewery or micro-distillery.

Shane Juhl ’04 opened the first brewery in the city of Dayton in 52 years June 28, 2013, when the inaugural glass was raised at Toxic Brew Co., where he is brewmaster and partner.

Before his Toxic adventure, Juhl — who completed his undergraduate work at Virginia Tech and his master’s in materials engineering at UD — was a research scientist working on fuel cell materials, nanotechnology, polymers and space-durable materials. But his love for Belgian beers pulled him away from those labs and into a new one: the home brewery.

“I’d spent about six years homebrewing and felt Dayton had a vacuum when it came to breweries,” Juhl said. “So I pulled the trigger to start one.”

Juhl and his partners bought a boarded-up building in downtown Dayton’s Oregon Historic District and renovated it inside and out. He designed the seven-barrel brewing system and other equipment, which was made in Ohio. Juhl and his staff even make Toxic’s tap handles.

“The best part of this has been people enjoying the beer,” Juhl said. “I’m excited to see the growing beer scene in Dayton. People are coming from other cities to see our breweries. Dayton has a rich history, and I enjoy being able to say we’re part of it.”

Toxic and other breweries are, indeed, resurrecting a legacy — one re-enacted at Carillon Brewing Co., a Dayton History facility at Carillon Historical Park near UD’s campus. The park is packed with things from Dayton that impacted the world, such as a replica of the workshop where the Wright brothers fashioned their flying machines. With a focus on life in the 1850s, beers are made as they were at that time, and staff in period costume serve up food and drink while guests observe the brewing equipment and, on certain days, the brewing process.

“Dayton is a great example of many American towns during the 1850s,” said Tanya Brock, Carillon Brewery manager and brewster. “This was a point in time when America was being heavily settled, especially by English, Irish and German immigrants. Barley was king and a staple of the daily diet. Beer was the result of all those things coming together.”

They came together so well in Dayton because all the necessary ingredients for beer exist or grow well in the region, which also has an abundance of water. Even then, Dayton was the “crossroads of America,” a gateway to the West, and lots of travelers needed a place to stop for a drink.

“Beer used to be a daily drink, not a social drink,” Brock said. “People didn’t realize boiling the water was what made beer safe to drink. They thought it was something in the fermentation process. So it was a safe, daily drink somewhat similar to how we drink water today, and a source of nutrition. Even kids drank what were called small ales, light beers with 2 percent or less alcohol content. As long as your community had a brewery, you knew it could provide you with something safe to drink that would not give you cholera.”

Beer changed from a daily to a social drink through the course of time, impacted by the temperance movement, an alcohol tax, cleaner water sources, and changes in agriculture and transportation. When Dayton Brewing Co. closed in 1962, it was the lone such business in the city.

Yet Carillon Brewing harkens back to those earlier times, using equipment and recipes that replicate an 1850s experience. Grain is hand milled, and barley is roasted over an open fire. Beer is fermented in oak barrels, and visitors can opt to drink the finished product as it was served in the 1850s: The cask ale is served at room temperature and is lightly carbonated.

The process to brew a barrel takes 12 to 15 hours, rather than the average six hours at a modern brewery. “The modern brewer doesn’t need to lug wood to make a fire using hot coals to fire the kettle in the morning,” Brock said.

Carillon Brewing — which opened in late August 2014 and served its first house-brewed beer in December — is the only fully licensed production brewery at a park and the only historical brewer in the United States. Brock hopes it will help it become a tourist destination for such visitors as UD alumni visiting campus.

“We hope to draw people to come see us, but also to see other Dayton breweries,” she said. “History really is repeating itself here, and this is a rare opportunity to really see that in action.”

And it’s an important history at that: “What would Dayton be today if all these breweries hadn’t opened and provided a healthy, safe drink?” she asked. “If you don’t have anything to drink, you can’t birth babies who grow up to invent the airplane.”

WHAT’S OLD IS NEW AGAIN
Warped Wing Brewing Co. started with a handshake at Flanagan’s, located on Stewart Street a block from UD’s campus. Well, that or with the Wright brothers imitating the shape of birds’ wings for their flying machines, an innovation that made controlled flight possible.

Nick Bowman ’02, co-founder and head of sales and marketing at Warped Wing, moved back to Dayton after an 11-year career with Anheuser-Busch — where he worked in a variety of positions in Indianapolis, Chicago, Denver and the Bloomington, Indiana, area — to join the Warped Wing team.

150210  nick bowman of warped wing brewery for ud magazine  Burgess“While I was in Bloomington, I had taken notice of the craft beer industry, and it was love at first sight,” Bowman said. “I wanted to move home to Dayton and start my own business. My idea was to start a craft beer distribution company. My dad, Bob Bowman ’74, had a 20-plus year career with Allied Wine in Dayton, where he met Joe Waizmann, beer division manager for Allied from 1990 to 1992. Fast forward to 2009, and my dad introduced me to Joe.”

It was a meeting, and that eventual handshake, that changed the trajectory of Bowman’s life.

“Joe listened to my idea and was respectful, but he said, ‘There are four distributors already in the Dayton market. What Dayton really needs is a brewery.’ This instantly piqued my curiosity,” Bowman said. “I started learning everything I could about the craft beer culture and industry. Eventually, we said, ‘Dayton needs a brewery? Let’s do it ourselves. Let’s open a brewpub.’”

He and Waizmann began assembling their team, starting with CPA Mike Stover, and working on a business plan for a full-scale production brewery with a tasting room and self-distribution. “Our business plan was about 90 percent done when John Haggerty, at the time brewmaster at New Holland Brewing Co., decided to come on board,” Bowman said. “That was a game changer.”

The team’s final business plan was completed in spring 2013, and they raised $1.2 million in private equity capital and $500,000 in bank financing in six weeks. In only five months, renovations were made to the brewery’s new home, the former Buckeye Iron & Brass Works Foundry in downtown Dayton, and — boom! — Warped Wing took flight Jan. 18, 2014.

Warped Wing’s ties to Dayton and Ohio history go beyond its namesake: Its flagship brew, Ermal’s Belgian Style Cream Ale, is a nod to Dayton inventor Ermal Fraze, creator of the pop-top can (and sold, appropriately, in pop-top cans.) The artwork for all labels, created by a team in Cincinnati, represents the city and Ohio. “We incorporate a story into every beer,” Bowman said.

The brewery also incorporated reclaimed materials into much of the historical building it occupies — a move typical of the sustainable practices found at many craft breweries. Large, family-style tables once in the library of downtown’s former Patterson Co-op High School dominate the tasting room. Old bourbon barrels are used as bases for other tables, and pews from a church on Brown Street line the space. Railings were salvaged from a former General Motors plant.

The Warped Wing founders love Dayton, and Dayton is loving Warped Wing back. Dayton Business Journal readers voted Warped Wing a “Top 10 brand” 10 months after it opened, and the tasting room often is packed, sometimes with lines out the door for the release of special brews.

“Dayton has been awesome in embracing us and craft beer,” Bowman said. “We put ourselves on the line for this business, and to see the city embrace us so quickly has been one of the greatest things of my career. You can really feel a vibe in the city. People are jazzed.”

FOLLOW THE ENTREPRENEURIAL SPIRIT
Dayton’s modern-day breweries and distilleries are building on another Dayton legacy: innovation.

Craft distillery Belle of Dayton is innovating when it comes to how micro-distilling is done. Co-owner Mike LaSelle ’04 and friend Mike Check ’04 are working to develop different maturing processes.

“This will be a huge innovation coming out of Dayton,” LaSelle said. “We’re looking at creating an advanced form of aging so you can emulate a 20-year-old whiskey in a short period of time with a real barrel-aged taste. This will allow us to experiment and not waste seven years.”

150210  mike and mike of belle of dayton distillery for ud magazine  BurgessIndeed, the innovation that led to the opening of Belle of Dayton, in the Oregon District downtown, came from experimentation.

“I started making beer in the kitchen with my brother Murphy,” LaSelle said. “We were trying to make all these different kinds of beers, and one day we realized maybe we were making the wrong product. So we began to study distillation and spent three years taking classes in Kentucky and Chicago and studying the industry. We never knew where it would go. It was just a fun thing to do.

“We were talking one night and said, ‘If you won the lottery, what would you do?’ and we said we’d start a distillery. We like the mystique behind it. And we knew how to distill and had a business background,” said LaSelle, who also works at his family’s retail business and spent five years in Chicago after graduation working in commercial real estate.

Belle of Dayton is also a family business, with Mike, Murphy and brother Tim taking on different roles. The company artisan-distills small batches, 170 gallons at a time, using a small, copper-pot-still hybrid system that allows it to distill different products, including Belle Vodka; a 1775 colonial reserve rum made with Dayton-area molasses; Hell’s Vodka, a pepper-infused liquor; and a four-grain Ohio rye whiskey. The company’s name comes from an old whiskey bottle etched with “Belle of Dayton” unearthed downtown.

“Dayton has a rich history, and we’re bringing it back, one distillery and one brewery at a time,” LaSelle said. “There are only a few micro-distilleries in the United States, so we’re really on the cutting edge, which is cool because the Midwest doesn’t always see things first.”

The work is getting noticed: Belle of Dayton won a 2014 silver medal at the New York World Wine and Spirits competition and slowly is expanding its distribution to nearby markets.

“We’ve had overwhelming support,” LaSelle said. “This is the easiest sales job I’ve ever had. Making small batches of beer in your kitchen is one thing, but being able to make a spirit in a quantity you can share and take pride in — that’s really cool.”

Another example of innovation is distillery Buckeye Vodka, created by business owners impacted by the great recession. Several alumni are among them: Tom Rambasek ’75, Nancy Finke Rambasek ’76 and their daughter, K.C. Rambasek ’01, along with Nancy’s brother, Chris Finke ’82.

“Buckeye Vodka came at a time when the economy had tanked,” Nancy Rambasek said. “Two family-owned-and-operated small businesses, The Finke Co. and Crystal Water Co., saw sales fall drastically, and we knew we had to reinvent our businesses. It was a great risk in 2008 when we started throwing our ideas around, but we think it paid off when we launched our product in April 2011.”

That product combines the raw material of Crystal Water with the distribution power of the Finke Co. into Crystal Spirits, which produces Buckeye Vodka — packaged in red, white and blue bottles to honor the state of Ohio and United States — in a facility near downtown Dayton.

“The Crystal Water Co. was started by a priest, Father Hollenkamp, and his family in 1919,” Rambasek said. “Its key business initially was to supply distilled water to local beer manufacturers. With the onset of prohibition, Father Hollenkamp decided to diversify his business and went into the bottled water business.

“We have come full circle now, providing our steam-distilled water to Buckeye Vodka, which gives the vodka a smoother taste.”

CHEERS TO THAT, MY FRIEND
Neil Chabut ’11, owner and head brewer at Eudora Brewing Co. in Kettering, Ohio, knew he wanted his business to make a positive difference in the world.

“It was at UD where I got the idea to donate to a water charity,” he said. “I took an environmental social work class, and we learned about the global water crisis. I took that knowledge and worked it into my business plan. In brewing, you use a ton of water. It’s the main ingredient in beer, and you also use a lot of water when cleaning.”

150209  neil chabut of eudora brewery for ud magazine  BurgessEudora donates a portion of its proceeds to the nonprofit organization “charity: water” — donating more than $3,600 to date, and the brewery opened in fall 2013.

Eudora also supports the community in its own backyard. It has a custom brewing setup where people can brew 5 to 10 gallons of beer with friends and family for weddings, birthdays and other special events (or for fun). They even can make their own bottle labels. Eudora customers have brewed more than 900 gallons of beer — the equivalent of more than 10,000 bottles.

“Craft beer and brewing are meant to be shared,” Chabut said. “We want people to learn about how to brew beer and its history. One pleasant surprise about having this business is we get so many regulars, it’s almost like a family. During our first anniversary celebration we had a band, and people in their 80s were dancing alongside those in their 20s. I thought, ‘Where else can you get so many different people together in one place interacting and having fun?’

“Dayton’s hip factor definitely shoots up with the breweries opening,” he added. “It also helps create a sense of community because we have each other. It’s not competitive; it’s collaborative. It’s fun to try all the different breweries. It brings people together.”

A number of Dayton’s breweries partner with each other and pay homage to local businesses and personalities. Toxic has offered brews named after other Oregon District businesses, such as fitness studio Practice Yoga and hair salon Derailed. Fifth Street Brewpub, in the historic neighborhood of St. Anne’s Hill about a 10-minute drive from UD’s campus, is Ohio’s first co-op brewpub. In January, it released the Saphire 1PA, named for longtime UD law professor Richard Saphire. According to the pub, the brew — like the professor — “makes a strong case and demands respect.”

Warped Wing collaborates with other Dayton businesses to create innovative brews. In November 2014, it worked with Esther Price Candies to produce a beer that sold out in three days. Collaborations with downtown businesses Press coffee shop/Wood Burl Coffee Roasters and the Century Bar, named a Top 50 bourbon bar in the United States, also led to some innovative beers.

“It was always part of our business plan to collaborate with other locally owned businesses,” Bowman said. “When you get two small businesses to work together to create a unique product, it’s very communal. The craft beer industry is very collaborative and promotes a community approach.

“We are reinvigorating Dayton pride,” he added. “We want to work with other businesses that are re-urbanizing downtown, the place where the first settlers to Dayton came from Cincinnati. We want to push local pride and get people excited about what Dayton offers.”

EAT YOUR DRINK
Chabut started brewing while an upperclass student at UD, making beer at his Kettering home with his brother and cousin. While living at ArtStreet, he and his roommates decided to focus on culinary arts for a required resident project — demonstrating how to brew a batch of beer. Indeed, craft beer and spirits increasingly are being folded into the local food movement.

“There are a lot of people who are used to the lighter beers and who come to Eudora not expecting to find something they like, but we almost always can find something they enjoy,” said Chabut, whose favorite Eudora brew, Bangarang IPA, placed in the Top 9 in the National Homebrew Competition. “One customer found a lighter beer he liked and now is starting to get into new, more robust beers. I think that’s because of the focus on quality over quantity.”

The growth in the craft beer industry also is attributed to consumers’ pickier palates and driven in part by consumer demand.

“Consumers today have shifted their values about food, and that includes beer,” Tanya Brock said. “They want food that is sourced locally. They demand to know who is making their food and what ingredients are in it. People want to know more, and they are knowledgeable about potentially harmful things going into processed food.”

Small breweries can be responsive to meet consumer demands, she added. And they can source locally: Some of the barley used at Carillon Brewing is grown on the historical farm at Carriage Hill MetroPark, and Brock uses local companies whenever possible.

“At a basic level, the same things that drove the growth in the industry in the 1850s are the same driving it now,” Brock said. “Then, it was to provide a safe, clean drink. Today, it’s to provide safe, clean food.

“And the industry is still bolstering community and providing jobs. It keeps dollars directly in this community.”

Some of the most notable figures in Dayton’s historical brewery scene were John and Michael Schiml, who opened Schiml Brewery in 1852 and first brought from Boston the yeast needed to brew a lager. How does Brock think they would react to today’s beer and spirit bustle?

“They’d be excited at seeing so many proprietors taking advantage of the market and making so many creative products,” she said. “I also think they’d be a little jealous — they’d want to join in.”

Kristen Wicker ’98 lives in downtown Dayton, where she enjoys walking to many of the city’s breweries and other attractions. She is the marketing manager for Five Rivers MetroParks.

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A six-pack (plus one) of lessons learned
What Dayton’s most spirited entrepreneurs learned from UD — and what you can apply to your own venture.

Remember the Marianists.
“When I think back to UD, I think about the relationships, the community and the Marianist spirit,” Mike LaSelle ’04 of Belle of Dayton said. “What I learned about relationships and community is one of the most important things I took away.”

Call on your Flyer network.
“We have many friends and relatives who attended the University of Dayton, and they’ve been instrumental in supporting our venture and touting our brand,” said Nancy Rambasek ’76 of Buckeye Vodka.
Support and take pride in your community.
“With UD being a small private school, the students took a lot of pride in the Dayton area and Dayton community. I learned how critical it is to be active in the community,” Nick Bowman ’02 of Warped Wing said. “It’s that same Dayton pride and sense of community that helped shape the identity of Warped Wing.”

Put customers first. All customers.
“During your college life, you realize we’re all really the same,” said Neil Chabut ’11 of
Eudora Brewing, who as a first-year student lived on the international floor at Stuart Hall. “I’ve applied that to my customer service philosophy: Everybody who walks through the door will be appreciated.”

Don’t forget that classroom learning.
Shane Juhl ’04 of Toxic said he’s often asked how he went from being a materials engineer to “slinging grain.” “Half of brewing is chemistry, and half, with the equipment used, is engineering,” he said. “And being a researcher in general has helped with my understanding of the process of brewing beer.”

Accept that we can’t all win all the time.
“I’ve learned you can’t do everything,” LaSelle said. “You have to focus. Put people in charge of things and trust them to do the job.”

Follow your passion.
“I’m extremely lucky to have the opportunity to do this work,” Chabut said. “It combines my passion of brewing with my passion for people, giving back and doing good — and I have UD to thank for a lot of that.”

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Drink local
Breweries and distilleries in the Dayton area:

  • Belle of Dayton
  • Buckeye Vodka
  • Carillon Brewing Co.
  • Dayton Beer Co.
  • Eudora Brewing Co.
  • Fifth Street Brewery
  • Hairlessss Hare Brewery
  • Lock 27 Brewing
  • Lucky Star Brewery
  • Star City Brewing
  • Toxic Brew Co.
  • Warped Wing Brewing Co.
  • Yellow Springs Brewery
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