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In Memoriam: Edwin P. Palumbo ’50; retired instructor of economics taught for more than 50 years
Alumni News / In Memoriam

In Memoriam: Edwin P. Palumbo ’50; retired instructor of economics taught for more than 50 years

Edwin P. Palumbo ’50, of Cumberland, R.I., a retired instructor of economics who taught at Providence College for more than 50 years, died on March 14, 2015. Mr. Palumbo began teaching at his alma mater in 1955 as a part-time faculty member in economics. He joined the Ordinary Faculty in 1970 and retired in May … Continue reading »

Marybeth Boller ’86 followed her dream of becoming an elite executive chef
Alumni News / Cover Story / Features / News & Features

Marybeth Boller ’86 followed her dream of becoming an elite executive chef

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. Continue reading »

Longtime contractor Rev. James M. Sullivan ’82 overjoyed by priesthood
Alumni News / Class Notes / Features / News & Features

Longtime contractor Rev. James M. Sullivan ’82 overjoyed by priesthood

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. Continue reading »

The Science of Service: Dr. Yinsheng Wan, student researchers feed the hungry
Cover Story / Features / News & Features

The Science of Service: Dr. Yinsheng Wan, student researchers feed the hungry

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. Continue reading »