Patrick McNiff ’96 owns Pat’s Pastured, an 87-acre farm in East Greenwich, R.I., where he raises free-range animals on natural diets.
Want a taste of culinary inspiration? We invite you to indulge yourself in the lives, stories, recipes, and advice of Friars at all levels in the food world. Part of our fun in helping to tell the story of food was working with chalk artist CJ Hughes (pictured above), whose crisp illustrations grace the magazine …
Early in life, Marybeth Boller ’86 knew she wanted to be a chef. Today, As the executive chef of BG, the restaurant at upscale Bergdorf Goodman on Fifth Avenue in New York City, she serves sophisticated dishes such as halibut with sweet-sour eggplant, seaweed salad, and rosemary-ginger broth, or lobster salad with Champagne vinaigrette.
The death of Marvin Barnes ’74 left former teammates and fans of Providence College basketball recalling an incomparably talented player who brought the Friars all the way to their first NCAA Final Four berth. Mr. Barnes died on Sept. 8 in Providence.
Rev. James M. Sullivan ’82 heard and accepted the call to religious life after 26 years working as a builder and carpenter.
In May, he was ordained a priest in the Roman Catholic Archdiocese of Hartford, Conn., and is currently serving four parishes. He said he couldn’t feel any more fulfilled.
Five years ago, Dr. Yinsheng Wan, professor of biology, started cooking regularly for clients at Mary House, a Smith Hill soup kitchen that serves weekly meals. Originally, his family of four helped him make these meals, but when his two children got older and busier, Wan recruited his student lab workers to help.
Thomas J. Fascia ’03 has a knack for making others feel good. Even cranky, sleep-deprived 6-year-olds. It was 2006 when Fascia, a fledgling “Big Brother” with a northern New Jersey chapter of Big Brothers Big Sisters of America, met his “Little Brother,” Amir, for the first time. The young boy desperately needed a nap and …
Providence has its share of high-end restaurants, but a meal at Dominic House may be the hottest ticket in town. Donors have been known to spend $20,000 for a chance to dine with College President Rev. Brian J. Shanley, O.P. ’80 — especially when College Executive Vice President and Treasurer Rev. Kenneth R. Sicard, O.P. ’78 & ’82G is doing the cooking. Here’s why PC’s Dominican chef extraordinaire has earned a reputation as “the best one-man show in the state.”
Valerie Bono ’01 is the second-generation owner of Golden Cannoli Shells in Chelsea, Mass., the nation’s largest cannoli company. Founded by her father in the 1970s, it produces more than 100,000 hand-rolled cannoli shells a day, and chances are you’ve eaten one.
David Cass ’04, founder of Tricycle Ice Cream, sells ice cream sandwiches from a tricycle cart.
The initial feelings of shock and gloom in the dorm room were overpowered by a fraternal feeling of resolve the night in April when Providence College men’s ice hockey forward Drew Brown ’15 (Grass Lake, Mich.) told the team he was leaving campus to battle a serious health issue. “Brownie, you’re going to get through …