7:30 a.m. is way too early to be answering the phone on a Sunday morning. I hear my sister’s voice on the other end of the line: “Mom has something to tell you.”
On my second day of kindergarten, at a school named for a species of tree, I discovered that our teacher, Miss Appleby, presented a Best Napper Award every week, and that the child who earned the most weekly napping awards was then presented with the Best Napper of the Year Award in June, on the last day of school, in assembly, before the entire school, which went from kindergarten to sixth grade, and contained some two hundred students, none of whom, I determined immediately, would outnap me.
After years reveling in college freedom — from chores, from responsibility, from rent — we were now confronted with a small but palpable fear of domesticity.
Late in that very rainy autumn the good citizens of the river city of Olean, New York, debated whether to permit a soup kitchen into their downtown business district on North Union Street.
By walking together and applying proven methods, we have reason to hope for the world’s future development.
While other may find cause to stray — in protest or indifference — he has plenty of reasons to stay with this maddeningly human, redemptively divine social sacrament with people like himself.
Long before it became hip to buy local, to choose organic, to go with natural ingredients and a diet of fresh fruits and vegetables, Notre Dame students were treated to home-grown, home-cooked meals three times a day — because they lived, in fact, down on the farm.
The Southern staple wells up in the Midwest
Joe Fernando commandeers a fleet of projects to engineer a safer tomorrow.
A parable of unwelcome guests, unbidden callings and the stranger at the door.
The people who bring you the “What Would You Fight For?” ads must sometimes veer from the script and ad-lib their way to the finished product.
ND’s headstrong health revolutionaries have their own catcher in the rye.
John Gilligan ’43 and Roger Schmitz
The Notre Dame food culture.
Notre Dame, at least in the ’90s, wasn’t the best place to be a glutton.
Food for thought.
Notre Dame food by the numbers
ND Food Services dishes up more than 20,000 meals on a typical day — and that’s not all. How on earth do they do it?
Rev. John S. Dunne, CSC, ’51, John A. O’Brien Professor of Theology, died Nov. 11, 2013, at age 83 after a struggle with complications from a head injury sustained in July.
Circumstances of birth and fate have too often sentence the unlucky to death. It’s now within our means to defy destiny, to stop accepting the inevitable.
Francis H. Hurley ‘33, 06/10/2013, South Yarmouth, MA
Patrick J. Fisher ’35,’37 JD, 07/31/2013, Indianapolis, IN
Edward J. Kelly ‘40,’42 JD, 07/26/2013, Mount Prospect, IL
Edward J. Sullivan, MD, ‘42, 08/26/2013, St. Augustine, FL
Robert E. Hecht ’42, 08/12/2013, Racine, WI
Thomas J. Walker ’42, 09/11/2013, Fort Lauderdale, FL