Barbara Bishop Mann ’66 remembers making peanut butter and jelly crackers on linen-clad tables. Gayle Petro ’79 pumped pink frozen yogurt from a newfangled machine. Susan Doig ’91, M.Ed. ’06, and friends got creative, making potato skins by topping tubers with salad bar staples and cranking them through a grill-type toaster. “A lot of bonding […]