Spring 2022 / Around the Green

From ADP to SVP

An alum’s unusual path to the pinnacle of the mortgage market.

By Darrach Dolan

David Lucchino ’89 is pretty good with numbers. No, he’s great with numbers. He met his wife, Jane, on Friday, Oct. 27, 1989. He started his first job in finance at Prudential Home Mortgage Company on Wednesday, Sept. 27, 1989. He even remembers the exit numbers for Carlisle on Interstate 81, although he hasn’t taken those exits in decades. It is just as well he’s a numbers man when you consider his team at Freddie Mac will handle $1 trillion in cash in 2022 in support of 1,800 mortgage companies and 13 million homeowners.

However, there is one date he doesn’t remember — the date he came to Wilson to complete his college application. Yet it’s a day burned into his memory.

He remembers sitting in a wingback chair in a high-ceiling room opposite the woman in charge of admissions (he forgets her name). After some small talk, she told him that his energy and background would make him a great addition to the College. She rearranged some papers then looked him in the eye. There was one question she needed to ask, a question everyone he’d dealt with during the application process was asking, why had he applied to a women’s college?

“My reaction was a mixture of horror and humiliation,” Lucchino said. “I did not know I was applying to a women’s college.”

At the time women were demanding equality in the workplace and trying to get into West Point and other institutions that had been exclusively male. The speculation on campus was that Lucchino was trying to do the inverse: break down a barrier and let men into women’s colleges. “But no, I didn’t know [it was a women’s college], and she saw it on my face,” he said. “With grace and poise, she said, ‘Well Dave, we’re considering this new program…’”

She told him about the Adult Degree Program, and he jumped at the chance to be one of the first ADP students. He entered the College as a full-time day student with a schedule no different from traditional undergraduates. “It was weird. I’m a 22 year old guy in classes entirely of women.”

Lucchino’s journey has been anything but a straight line. “Even my path from a high school degree to a college degree, took seven years and five colleges before I got there.” He went from high school to pre-med at college, before realizing medicine was not for him. He left the college and moved to Fayetteville, Pa., to help his father run a dress factory. While there, he took courses at several local colleges and considered becoming a classics major. It wasn’t until he arrived at Wilson that he found his true path.

“I loved the idea of finishing a liberal arts degree. And the experience itself was really great but what I really got at Wilson was a little bit of the direction my life was going to take.” There was one person, in particular, responsible for helping him find his passion. “[My economics professor Calvin Blair] was phenomenal. I grew to love economics … Which is, of course, the direction I would go in for the next 30 years.”

At Wilson, most students were fine with him being the only man. However, there were a few who didn’t appreciate his presence and asked him not to “desecrate” their graduation by receiving his diploma in person. “I was polite,” he said but told them, “If I have to put on pumps and a sundress, I’m walking up there. It’s been a long time for me.”

After graduation, he worked for a mortgage company in Frederick, Md., and has stayed more-or-less within the home mortgage sphere. “I found that I had a love for working with people and process,” he said. “The levels of complexity of the roles that I took grew and grew over the decades. I worked with some of the largest banks in the country or on the planet, Wells Fargo, Citi Group, and Chase.”

Now at Freddie Mac, as senior vice president, Single Family Operations, he is proud of playing his part in supporting the company’s mission to “serve America’s homebuyers, homeowners, and renters by providing liquidity, stability, and affordability to the housing market.”

Lucchino may be a senior officer in a large and influential company. However, when asked to describe himself to the Wilson community, he says, “I am first and foremost the father of twins. My life revolves around them.” At 21, they are both in college. He says he would give Wilson students the same advice he gives his children: “Yeah, you want to focus on your grades but have fun too. Enjoy the experience. Find out what it is that you’re curious about what it is you enjoy learning. It’s what you enjoy learning and doing that will hopefully drive your career path.”

 

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Whole-Being Wellbeing

Holistic health comes to Wilson College.

By Darrach Dolan

Holistic health is a new course option for students interested in pursuing a career in a fast-growing industry or simply learning about alternative forms of self-care. Exercise and sports science professor Tonia Hess-Kling and nursing professor Jennifer Buffenbarger have teamed up to co-teach this innovative course.

“In 2020 alone,” Hess-Kling said, “the complementary and alternative medicine (CAM) market was estimated at $82.7 billion and is estimated to grow by 22% by 2028. There aren’t many programs that are offering this sort of education to their future healthcare professionals.” She said it puts Wilson on the cutting edge of healthcare innovation.

CAM is an umbrella term for medical products, techniques, and practices that don’t fit easily into a definition of standard, Western medical care. However, this does not mean they are unproven or snake oil solutions being sold to gullible people. Some, like acupuncture and traditional Chinese medicine, have been refined and studied for hundreds if not thousands of years. Others, like chiropractic and massage therapies, are increasingly considered mainstream treatments.

Buffenbarger put its importance and relevance in more concrete and human terms, “A simple thing that has gone out the window is the back rub. It’s rarely done these days, yet it means a lot to patients. So, we’ve lost that connection with patients. That’s the sort of connection we need to bring back.” She explained that the holistic approach to health treats the whole person, not simply a set of symptoms. In this context, the back rub may not treat a specific symptom. But by relaxing the patient and helping them feel connected to the medical staff and vice versa, the patient is more likely to respond positively to specific treatment protocols.

The course introduces students to a variety of treatments and techniques, including Ayurveda, traditional Chinese medicine, yoga, faith, and energy healing, and chiropractic, massage, and even aromatherapy. “Lavender or chamomile is being used as an adjunct to aid sleep in hospitals,” Buffenbarger said. “We are trying to break down the stereotypes and misconceptions about these modalities.”

“We want our students — nursing, health science, exercise science — to be open to and exposed to some of the most common, researched, and evidence-based non-Western modalities that exist,” Hess-Kling added. “We want our students to be open and understand all that there is on offer to individuals.”

This fall, exercise, and health science students can take a concentration in holistic health, and nursing students can take it as an elective. The two professors have been working on developing a rigorous pathway to a minor in the subject and hope to have this approved in the near future.

Buffenbarger has recently earned board certification in holistic health recognized by the American Holistic Nursing Association. This is an essential first step towards establishing a holistic nursing program at the College. As well as teaching, Hess-Kling is a practicing chiropractor, which she described as “a field that has not been accepted until maybe the last ten years.” Together they are a formidable and dynamic team, and their enthusiasm for the subject is infectious.

In addition to their expertise and experience, they are reaching out to other disciplines across campus. Rev. Derek Wadlington has agreed to teach a couple of modules on faith, prayer, and how they impact healing. They are talking to Megan Mizanty, the assistant professor of dance, about what movement means for health. The hope is to incorporate environmental science, art, and perhaps the Fulton Farm into their courses.

Julie Beck, the director of Wilson’s nursing program, sees great potential in this course and its expansion into a recognized minor for our students. “This treats the whole person. Holistic is mind-body connection, and we’re looking at things that are readily available that might help the situation. For example, there are numerous studies that show that people who pray or meditate prior to their surgeries do fifty to seventy percent better than those who don’t,” she said. “It’s perfect for Wilson because we’re building upon what we already have — the liberal arts, the Fulton farm, dance, art, environmental science, and more — we have all of that already here.”

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Alumna Honors Fellow Alumnae

College chaplaincy is renamed.

By Dianna Heim ’16

Susan Breakefield Fulton ’61 remembers two Wilson women arm in arm, fiercely determined to keep Wilson College open in 1979 and passionately pragmatic in its rebuilding. The two women in question were the late Nan Clarkson ’47 and Nancy Besch ’48. It was their tenacious organizational skills and unflagging commitment to Wilson’s future that moved Fulton recently to contribute to the College and establish the Nancy A. Besch ’48 and Elisabeth Clarkson ’47 Chaplain of Wilson College. She believes these two women set Wilson on a path of progress 40 years ago.

Nancy A. Besch ’48 and Elisabeth “Nan” Clarkson ’47

On May 26, 1979, a day after the court’s judgment saving Wilson from closure, the Board of Trustees met. Then a Trustee, the late “Nan” Clarkson prophetically wrote, “Many, who had thought this their last full meeting, found themselves saddled with an awesome new burden that was by no means welcome to all.”

Shortly after, Fulton, a Washington, DC media company owner, was asked to serve as a Trustee. She recalled, “I admired the joint call they fulfilled . . . Nan Clarkson and Nancy Besch joined forces to save Wilson. It was not easy.” Anticipating a closure, some staff destroyed files resulting in organization-al chaos; faculty left and those remaining needed professional development; alumnae were unclear about Wilson’s future; and students were demoralized. “Feelings were mixed, and a substantial minority were not joined to the course of action. Nancy and Nan presented a face to all that was evidence of forgiveness, love, and faith.”

Clarkson became chair of the board until 1982, and her term as Trustee, which began in 1970, continued until 1983. Besch agreed to stay on as chair of “Save Wilson” (it became a board committee) and serve as a Trustee. She served as the board’s vice chair from that late spring of 1979 until 1982 and as chair from 1982 to 1988. Clarkson was named a Trustee Emerita in 1989 and Besch in 1992.

This is not Fulton’s first gift recognizing remarkable role models at Wilson. She, a religion major herself, remembered religion professors the late Graham M. Jamieson and Bruce Morgan, with a gift in their names to the “Reimagining The John Stewart Memorial Library” fund, “in honor of the compassion and love they showed me during my time at Wilson.” Rev. Derek Wadlington, the newly titled Nancy A. Besch ’48 and Elisabeth Clarkson ’47 Chaplain of Wilson College, shared, “I love that Susan uses her philanthropic gifts to honor others. I am saddened that I did not get to know Nan, but I have been blessed by the opportunity to work with Nancy in multiple capacities, particularly in leading the Wilson service at Mt. Gretna the last handful of years.”

Since 1985, Fulton has personified commitment to Wilson College by establishing the Richard Alsina Fulton Center for Sustainable Living (later renamed Sustainability Studies) in her husband’s memory; giving significantly to the Wilson Fund and the new Veterinary Education Center; and, supporting the College’s partnership with the Smithsonian Conservation Biology Institute in honor of the “Breakefield girls” (she and sisters, Xandra O. Breakefield ’64 and Beverly B. Breakefield ’78).

“Wilson is very fortunate to have such a generous benefactor in Susan Fulton,” said President Wesley R. Fugate. “Susan’s desire to honor two women who have played such a critical role in Wilson’s history by naming the chaplaincy for them is a testament to her care for her alma mater and for others.”

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Creating Kimchi

By Jennifer Cisney

Wilson’s Fulton Farm not only grows raw materials but often provides the know-how to turn them into delicious dishes. Recently there have been workshops on making paprika, foraging for mushrooms, and making your own kimchi.

The kimchi workshop was held in the fall after the farm’s napa cabbage had been freshly picked. Kimchi fans from the College and local community gathered to create this spicy dish together, much like it was once made by the women in Korean villages — as a team effort.

Kimchi is essentially salted and fermented vegetables. It comes in many different varieties because you can ferment so many different vegetables, such as napa cabbage, daikon radish, cucumbers, green onions, and more. The seasonings added to kimchi give it its kick.

Just as it seems everyone has their own chili recipe, kimchi recipes are as unique as the person making them. Typical seasonings include gochugaru (Korean chili powder), green onions, garlic, ginger, and seafood sauce. However, what you include, exclude, or add is up to you. Some people exclude ginger; others add secret ingredients like sugar or even 7-Up soda. One thing is for sure — you cannot substitute Korean chili powder for American or Mexican chili powder as they are pretty different.

Kimchi has risen in popularity in the United States, and for a good reason. Kimchi is full of probiotics and high in fiber, vitamins A, B, and C, while low in calories and fat. Koreans have known this for millennia — there are records of pickling vegetables in Korea as early as 37 BC. But the spiciness did not show up until the 1600s when Portuguese traders brought chili peppers from the Americas.

Fermented food was a boon in the days before refrigeration because it lasted for a long time. Kimchi was made and stored in large earthenware jars called “onggi” and buried in the ground. It wouldn’t freeze in the winter, and it stayed cool in the summer. Today, modern Korean families often have a special refrigerator just for kimchi.

Most Koreans eat kimchi with ever y meal or at least once a day. It is usually eaten as a side dish or “banchan.” One and half billion tons of kimchi are eaten each year. Kimchi can also be used to create other dishes such as “kimchijeon” (a type of kimchi pancake), stews, or kimchi fried rice.

Kimchi has even been served in outer space. In 2008, astronaut Yi So-Yeon became the first Korean in space. She joined the International Space Station and took kimchi with her. South Korean scientists had to create a special bacteria-free kimchi recipe, “Space Kimchi.” While here on Earth, you need bacteria for fermentation. In space, cosmic radiation could cause the bacteria to mutate or grow until the container explodes.

Note: if a jar of kimchi is packed too tightly and does not have a way to let the fermentation gases escape, you can have a kimchi explosion in your own kitchen here on Earth. One of the workshop attendees learned this the hard way. (No one was harmed in this mishap, but floors, ceilings, and cabinets had to be scrubbed of kimchi debris.)

Kimchi Recipe

INGREDIENTS

1 napa cabbage

5 green onions

6 garlic cloves — minced

4 tbsp hot pepper powder

3 tbsp anchovy sauce

2 tbsp sugar — (secret ingredient)

1/4 cup salt

INSTRUCTIONS

Chop napa cabbage into pieces.

Layer the cabbage with salt in a bowl, press down, and let soak for 1 to 2 hours — mixing occasionally.

Drain the water that came out of the cabbage.

Add green onions, garlic, hot pepper powder, anchovy sauce, and sugar, then mix together. Pack the kimchi into a jar, leaving one inch of space at the top. Place the jar in a cool, dry spot out of the sun, and let it soak for a couple of days, then it’s ready to eat. Store in the fridge.

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Scarlet’s Letter

Oh, hello there! I do hope all is well with you and yours. It is that time of year again when the weather here in Chambersburg has become dreadfully cold, and my dear friend Agatha, the groundhog, has returned to her annual slumber. With the shorter days and fewer visitors, you may think that I would become lonely in Sharpe House. However, it has been quite an eventful few months here at Wilson College. Pull up a seat, pour yourself a tea, and allow me to fill you in.

Why, just last December, I hosted a gathering at Sharpe House to celebrate the end of the year. It was a grand occasion, with friends and supporters from the Chambersburg community in attendance. Despite most people wearing their masks, I could tell everyone was excited to see me, as they often cheered whenever I sauntered into the room. I could really feel the love for the College amongst our neighbors. In fact, one woman kept repeating how much she loved the “Old Wilson.” You and me both, sister!

January is always one of my favorite times of year because the students finally return, and we get some youth and energy on campus that my boring old dads just can’t provide. This year, I hosted a dinner for some of our international friends. They were from lands called Haiti, Nigeria, Pakistan, and Nicaragua. This sweet young woman from Cambodia even took pictures of me. Now, I’ve never heard of these places, but they assured me that they all have cats where they’re from, so perhaps someday I will visit. I love how Wilson will bring people from around the globe just to meet me!

I am continually impressed by the service that the Wilson staff and faculty provide, but I feel like my own talents have been ignored. I have been pondering, besides keeping Sharpe House free of flying mice, how could I contribute to Wilson’s success? Perhaps there’s a space on the development staff for yours truly? Send me on the road, Angela Zimmann; I’m ready to do my part!

Well, that’s just a taste of what life has been like for me lately. Life here at Wilson is never dull, and if you’ve not been back recently, I do hope you’ll return. In fact, I’ve heard talk of an upcoming event called a “Grand Reunion.” I’m not sure what it entails, but would you like me to attend? Will you be there? Hmmm, perhaps I will make an appearance. At any rate, all my love from here in Sharpe House.

Until next time, dear reader.

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Sports Wrap

The 2021 fall season came to a close for Wilson College athletics, with the field hockey, women’s soccer, and women’s volleyball teams all qualifying for the Colonial States Athletic Conference (CSAC) Championships.

9/14/21 – Chambersburg, PA: Wilson College, Field Hockey

WOMEN’S SOCCER had its best season in the history of the program. The team posted a 10-7 record, finished tied for first place in the CSAC standings, and hosted a conference tournament game for the first time. Five Phoenix were named All-CSAC. Simone Karustis ’23 and Mia Harris ’23 earned 1st Team honors. Jade Wolfe ’25 and Julia Mohler ’24 earned 2nd Team honors, while Chloe Antalek ’25 was Honorable Mention. Head Coach Terry Harris was named Coach of the Year, and Wolfe was named Rookie of the Year.

WOMEN’S VOLLEYBALL had a solid season claiming the number 3 seed in the CSAC Championships. The Phoenix advanced to the semi-finals before bowing out of the tournament. Tia Jones ’22 and Anika Eigen-Zucchi ’23 earned 2nd Team All-CSAC honors.

The MEN’S SOCCER team was in contention for a playoff spot until the season’s final weekend but came up just short in the regular-season finale. Ryder Wallace ’23 and Jackson Cordell ’25 both were named Honorable Mention All-CSAC.

MEN’S GOLF competed in three tournaments this fall. Kojie Santos ’23 paced the men’s team this fall and earned United East Player of the Week honors after finishing in 22nd place at the Shenandoah Invitational.

FIELD HOCKEY had its best season in program history. The Phoenix posted a perfect 16-0 record for the regular season, claimed their second CSAC championship, and advanced to the NCAA Tournament for the second time.

Throughout the entire season and conference championship games, the Phoenix didn’t trail on the scoreboard even once! They finished the season ranked number one nationally in several statistical categories, including goals per game (5.53), assists per game (3.93), points per game (15), scoring average (5.53), scoring margin (5.0), and tied with four other teams with a perfect winning percentage. Michaela Singer ’22 finished the regular season as the national leader in goals per game (1.67) and points per game (3.8). Defensively as a team, the Phoenix finished third in the nation in goals-against average (.53). The Phoenix shut out their opponents in 12 of the 19 matches they played, including both games of the CSAC Championships.

A trip to the 17th ranked team in the nation, SUNY New Paltz, awaited the Phoenix in the first round of the NCAA DIII Championships. The Phoenix played an outstanding game and trailed for the first time all season when the Hawks took a 1-0 lead into halftime. And although the historic season would come to an end in the NCAA Tournament following a 3-0 loss to SUNY New Paltz, the Phoenix proved they belonged on the national stage and represented Wilson with class.

Five field hockey players earned All-CSAC accolades. Bree Sheaffer ’22, Jenna Carty ’22, Michaela Singer ’22, and Alexis Pflumm ’23 were named to the 1st Team, while Krista Nayadley ’22 was named to the 2nd Team. Singer was also named the CSAC Player of the Year and named to the NFHCA Division III All-Region Team.

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