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#StoutProud: Kayla Boyd ('19)

jasperb — Wed, 16 Sep 2026 19:36:01 +0000

#StoutProud: Kayla Boyd ('19)jasperb September 16, 2026

Kayla Boyd ’19 is working to bring oysters back to Mobile Bay, restoring an ecosystem that supports wildlife, shorelines and coastal communities.

Brenna Jasper

Submitted photo

More than 80% of Mobile Bay ��. oyster population has declined since 1950. Kayla Boyd ’19 is working to bring it back. As oyster project manager for Mobile Baykeeper, Boyd leads restoration efforts in Mobile Bay, working with oyster farmers, commercial fishermen, researchers, agencies and coastal communities to rebuild reefs that are critical to the Gulf ecosystem and the people who depend on it.

The stakes extend far beyond the oysters themselves. Oyster reefs provide habitat for juvenile fish and invertebrates, help reduce wave energy along coastal marshes and filter pollutants from the water. A single oyster can filter up to 50 gallons of water a day. The reefs also support fishing, seafood production and coastal communities whose economies and traditions are tied to the bay.

Mobile Baykeeper has set a goal of planting 10 million oysters and creating nearly 200 reefs by 2030. For Boyd, that long-term work is about restoring an ecosystem that has supported Coastal Alabama for generations.

“It ��. not hopeless,” Boyd said. “We as a community are going to bring this back around. We’re going to do this together.”

Submitted photo

That work is the latest chapter in a scientific career that began far from the Gulf Coast. Growing up in Hammond, Wisconsin, Boyd spent her childhood exploring lakes and streams and knew she wanted to pursue science. She chose �� Polytechnic because she wanted an applied education where she could build relationships with her professors and classmates.

At �� Polytechnic, Boyd worked as a research and laboratory assistant across areas including proteomics, botany, biotechnology, fish genetics and microbiology. She became particularly interested in understanding how environmental changes affect living organisms.

A study abroad experience in Belize expanded that perspective. Seeing changes in habitat and their effects on wildlife pushed her to think beyond what happens at the cellular level and consider how organisms respond to changes in their broader environments.

One of her most meaningful research experiences came through work with honey bees, where she helped investigate possible causes of colony collapse disorder. The work eventually contributed to research papers, something Boyd remains proud of today.

Submitted photo

“I’m very proud of that,” she said. “There ��. papers about it coming out and I’m proud to be able to point at those and know I contributed to that.”

When Boyd entered graduate school in Alabama, she turned her attention to a new species: oysters. During her PhD research, she studied how adverse environmental conditions affect oyster energy use and mortality. She also worked with oyster farmers who were trying to understand why their oysters were dying.

The questions she pursued were shaped in part by what communities needed to know. The goal was not simply to conduct research, but to provide information that could help people make decisions.

“That is probably the most proud scientific component of my career,” Boyd said. “To be able to provide accurate and adequate information to help somebody in a short span of time.”

That same philosophy now shapes her work with Mobile Baykeeper. Boyd moves between very different groups in her role, working with people harvesting oysters, people farming them, scientists studying them and agencies responsible for coastal resources. She also communicates with members of the public who may understand the bay through generations of lived experience rather than scientific research.

Submitted photo

She sees those perspectives as complementary. She can take what she hears from communities and turn it into research questions. She can take scientific findings and explain why they matter to someone whose livelihood depends on the bay.

Rather than focusing only on the oyster itself, Boyd talks about what a healthy oyster population can mean for the larger ecosystem and community. When oysters return, fish and shrimp gain habitat. Healthier reefs can help protect shorelines and improve water quality. And the people who fish, harvest seafood and rely on coastal tourism benefit from a healthier bay.

Today, finding even one oyster can be notable enough for someone to send Boyd a photo. Her measure of success is a future when oysters are once again common throughout Mobile Bay. She imagines throwing a concrete block into the bay, leaving it for a year and pulling it out covered in oysters. That future may take decades, but Boyd is willing to work toward it.

“I want to be sitting at my bay house,” she said. “And I want to look over Mobile Bay and say, yeah, she ��. OK. We’ll be OK.”

Looking back, she credits �� Polytechnic ��. hands-on experiences and close relationships with professors for preparing her for a career she could not have predicted when she enrolled.

“Stout provides so many different opportunities to get involved in a variety of different things,” Boyd said. “You never know what way your career is going to go. You never know which direction you’re going to end up doing. It could take you to Alabama and study oysters.”

She still returns to �� Polytechnic when she comes home to Wisconsin, often making a point of walking through the biology building to see who is around. The professors who taught her were not simply instructors. They were invested in preparing her for whatever came next.

That training gave Boyd the freedom to follow her curiosity wherever it led. Today, that curiosity is helping restore an ecosystem thousands of miles from where her scientific journey began, helping restore Mobile Bay one oyster reef at a time.

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#StoutProud: Kayla Boyd ('19)

Kayla Boyd ’19 is working to bring oysters back to Mobile Bay, restoring an ecosystem that supports wildlife, shorelines and coastal communities.

#StoutProud: Lisa Tepe ('96)

Lisa Tepe ’96 is driving sustainability across Disney, helping teams eliminate waste, rethink materials and build more sustainable operations.

#StoutProud: Deshea Agee ('18)

Deshea Agee ’18 is shaping stronger communities through economic development, real estate, entrepreneurship and strategic consulting

Kayla Boyd ’19 is working to bring oysters back to Mobile Bay, restoring an ecosystem that supports wildlife, shorelines and coastal communities. Kayla Boyd

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#StoutProud: Lisa Tepe ('96)

jasperb — Mon, 14 Sep 2026 21:00:19 +0000

#StoutProud: Lisa Tepe ('96)jasperb September 14, 2026

Lisa Tepe is helping Disney make sustainability part of daily operations, with major reductions in single-use plastics and new approaches to food waste across travel experiences.

Brenna Jasper

Lisa onboard the Disney Wish with Captain Mickey. / Submitted photo

At Disney, Lisa Tepe ('96) is helping turn sustainability into a way of doing business. As senior manager of the zero-waste sustainability program for Disney Signature Experiences, she works with chefs, procurement teams and operational leaders across Disney Cruise Line, Disney Vacation Club, Adventures by Disney, Aulani, A Disney Resort & Spa and other experiences to reduce waste, rethink materials and find more sustainable ways to operate.

The impact is significant. In the last three years, Disney Cruise Line has eliminated 99% of guest-facing single-use plastics and 93% of all nonessential single-use plastics across its ships and island destinations. Tepe's team is also testing artificial intelligence to find new ways to reduce food waste.

But for Tepe, the biggest measure of success is what happens when sustainability becomes part of how people naturally do their jobs. "That's when we know it's gone from a sustainability effort to just a way of business," she said.

Tepe, originally from a small town in Minnesota, first discovered �� during a high school visit with her DECA teacher. She returned later with her parents, and the decision became clear. "It felt like home," she said. As a first-generation college student, finding a place where she felt comfortable was important.

Backstage at Disney ��. Hollywood Studios (formerly Disney MGM Studios) on the Walt Disney World College Program. / Submitted photo

At Stout, she found leadership opportunities and experiences that extended well beyond the classroom. During her sophomore year, she earned a spot in the Disney College Program and spent the summer working attractions at what is now Disney's Hollywood Studios. That opportunity led to an opportunities in Disney's employment division, followed by roles in guest relations and food and beverage management.

Tepe credits longtime professor Dr. Carol Mooney with helping her navigate an unconventional college path. When Tepe was offered an extended internship with Disney, Mooney found a way for her to receive academic credit while away from campus, allowing her to remain an active student. "I don't regret a minute of it," Tepe said. "I had all of these life experiences and career experiences before I actually graduated."

Outside the classroom, Tepe served in residence hall leadership, the Stout Student Association, DECA and her sorority. Those experiences taught her how to lead meetings, build relationships, navigate difficult conversations and mentor others, skills she still relies on today.

Lisa pictured during the construction phase of Aulani, A Disney Resort and Spa, where her role was on-boarding all of the new cast members and leaders. / Submitted photo

After graduation, due to her years of experience with the company Tepe joined the Disney as a salaried leader and spent the early part of her career in operations, eventually helping open Disney California Adventure. She later spent more than a decade at Disney University, leading orientation and leadership development programs for thousands of Disney leaders around the world. Along the way, she helped open Aulani in Hawaii and worked internationally to prepare crew members for the launch of the Disney Dream. Each role added to her understanding of operations, leadership and how to help people navigate change.

After moving into a human resources leadership role supporting Disney's Animal Science and Environment division, a mentor asked if she would consider a role in sustainability. The move brought together the skills she had developed throughout her career: understanding operations, building relationships, leading through change and teaching. "There is not a day that goes by that I don't think I use my education degree," she said. "You are always teaching. You are always learning."

Conducting a waste generation and composition study at the Walt Disney World Resort in 2022. / Submitted photo

Today, Tepe works with teams to find solutions that reduce environmental impact without sacrificing the guest experience or the needs of the business. Whether she is helping chefs reduce food waste, working with procurement teams to identify alternatives to plastics or helping leaders rethink long-standing processes, her goal is to give people the knowledge and tools to make better decisions themselves.

That approach is helping drive broader change across Disney. The company's waste strategy includes reducing food waste, increasing recycling and reuse, reducing single-use plastics and moving toward zero waste to landfill by 2030.

For Tepe, the most successful projects are those that benefit everyone by improving the guest experience, supporting cast members, strengthening business operations and reducing environmental impact. She calls them "win-win-win-wins."

After 30 years with Disney, Tepe says the accomplishment she is most proud of isn't a promotion, an award or a single project. It's saying yes to new opportunities. That willingness to embrace the unknown was shaped in part by her experiences at Stout, where she learned to put herself out there, take on leadership roles and make the most of opportunities beyond the classroom.

Tepe ��. impact can be seen in the millions of plastic items eliminated and the waste reduction efforts taking place across Disney's travel and leisure operations. Just as importantly, it can be seen in the leaders who are beginning to make more sustainable choices on their own.

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#StoutProud: Kayla Boyd ('19)

Kayla Boyd ’19 is working to bring oysters back to Mobile Bay, restoring an ecosystem that supports wildlife, shorelines and coastal communities.

#StoutProud: Lisa Tepe ('96)

Lisa Tepe ’96 is driving sustainability across Disney, helping teams eliminate waste, rethink materials and build more sustainable operations.

#StoutProud: Deshea Agee ('18)

Deshea Agee ’18 is shaping stronger communities through economic development, real estate, entrepreneurship and strategic consulting

Lisa Tepe ’96 is driving sustainability across Disney, helping teams eliminate waste, rethink materials and build more sustainable operations. Lisa Tepe 1

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Hero Caption: LIsa pictured post-opening at Aulani, A Disney Resort & Spa on Oahu, Hawaii.

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#StoutProud: Deshea Agee ('18)

jasperb — Thu, 10 Sep 2026 21:07:06 +0000

#StoutProud: Deshea Agee ('18)jasperb September 10, 2026

Deshea Agee ’18 is shaping stronger communities through economic development, real estate, entrepreneurship and strategic consulting

Brenna Jasper

Deshea Agee '18 / Submitted photo

Deshea Agee knows a thing or two about making an impact, and he has the numbers behind him to prove it. More than $250 million has been invested in Milwaukee ��. Historic King Drive district since 2016, with organizations committing another $100 million toward buildings and people. That investment has helped fuel business growth, entrepreneurship, real estate development and the continued transformation of Milwaukee ��. Bronzeville neighborhood.

In 2025, Agee was named one of Wisconsin ��. Most Influential Black Leaders by Madison365, recognizing his work helping shape the state ��. future. His impact has earned other recognition, too. Historic King Drive gained national attention, including being featured by The New York Times as one of its recommended places to visit. But his résumé also includes a less conventional claim to fame: In 2019, he appeared on Family Feud with his mother and siblings as part of the Milwaukee Wade family.

That mix of community leadership, entrepreneurship and personality has followed Agee throughout his career. But for Agee, recognition is secondary to what remains after the work is done. “I look at the work that I've been doing as legacy work,” Agee said. “It means to me that my work will live beyond me.”

Deshea holding King Drive branded t-shirt. / Submitted photo

That philosophy has shaped more than 15 years in Milwaukee ��. economic development and real estate sectors. After beginning his career in radio sales and exploring music and real estate, Agee spent nearly nine years with the City of Milwaukee Department of City Development. He saw how public investment could create opportunities for neighborhoods and businesses, but wanted a deeper understanding of the construction and development side of that work.

That led him to �� Polytechnic, where he earned a master ��. degree in construction management. His adviser, Dr. Jeanette Black, also encouraged him to consider consulting, an idea he explored through an elective course. “Dr. Black inspired me to venture into where I am now, which is consulting,” he said. “She encouraged me in a way that I probably would not have gotten from anybody else.”

His master ��. thesis brought together his interests in economic development, construction and community revitalization. Agee examined the revitalization of streets named for Dr. Martin Luther King Jr., researching communities in multiple states and developing a framework and toolkit for strengthening those corridors.

Deshea and family members with Steve Harvey on Family Feud in 2019. / Submitted photo

Agee soon had an opportunity to put those ideas into practice — and even found himself talking about them on national television. In 2019, Agee appeared on Family Feud with his mother and siblings after his sister recruited the family for the show. During individual interviews, his family members talked about their work. Agee, meanwhile, found himself talking about King Drive, his �� Polytechnic master ��. thesis and his vision for revitalizing streets named for Dr. Martin Luther King Jr.

As executive director of Historic King Drive Business Improvement District No. 8 from 2016 to 2021, Agee put that vision to work on one of Milwaukee ��. most historic commercial corridors. His approach to revitalization extended well beyond buildings. It focused on creating the conditions for people, businesses and neighborhoods to thrive.

Deshea at solar array project for Outreach Community Health Center. / Submitted photo

Under his leadership, the district advanced business recruitment and entrepreneurship efforts, strengthened relationships with property owners and invested in the public spaces and identity of the corridor. Programs such as Brew City Match and Pop Up MKE helped entrepreneurs establish businesses, while improvements helped create more welcoming spaces for residents and visitors.

The results were visible in the corridor ��. growing momentum. More businesses began locating along King Drive, entrepreneurs gained opportunities to establish themselves and previously underused properties attracted new attention and investment. The work also contributed to the broader re-emergence of Bronzeville as a cultural and entertainment district.

That ripple effect is what Agee sees when he looks back at his work in Milwaukee. He has described himself as a community builder, building on the work of those who came before him while creating opportunities for the people and businesses that will come next.

Deshea with the International WELL Building Institute (IWBI) certification. / Submitted photo

His �� Polytechnic education continued to shape that work. For five years with Emem Group, Agee applied his construction management background while managing mixed-use, apartment and office development projects. The experience gave him an opportunity to put his education into practice across the development process and deepen his understanding of how projects take shape. One project was a 50,000 square-foot new construction addition for Outreach Community Health Center, where Agee managed the process to achieve certification through the International WELL Building Institute (IWBI). The project allowed the health center to expand its behavioral health services and care for its patients, and the building was one of the first WELL-certified buildings in Wisconsin.

Today, Agee is applying those lessons in a new way. He launched Agee Partners, a strategic advisory and national consulting practice focused on economic development and real estate. Through his consulting work, Agee will advise communities and organizations on economic development strategy, real estate activation, and community engagement. He has been invited to advise Main Street communities in several states to assist with economic development planning, opportunity identification, and to build on the assets and initiatives currently underway.

For Agee, that work represents another stage of the same mission: helping communities create a foundation that can outlast any singular person or project.

“I’m less about titles,” he said, “and more about impact and leaving something that people can really add to.”

That is the legacy Agee wants to leave: stronger communities with the people, businesses and spaces needed to keep building.

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#StoutProud: Kayla Boyd ('19)

Kayla Boyd ’19 is working to bring oysters back to Mobile Bay, restoring an ecosystem that supports wildlife, shorelines and coastal communities.

#StoutProud: Lisa Tepe ('96)

Lisa Tepe ’96 is driving sustainability across Disney, helping teams eliminate waste, rethink materials and build more sustainable operations.

#StoutProud: Deshea Agee ('18)

Deshea Agee ’18 is shaping stronger communities through economic development, real estate, entrepreneurship and strategic consulting

Deshea Agee ’18 is shaping stronger communities through economic development, real estate, entrepreneurship and strategic consulting Deshea Agee

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#StoutProud: Howard Gordon ('72)

jasperb — Mon, 31 Aug 2026 19:53:43 +0000

#StoutProud: Howard Gordon ('72)jasperb August 31, 2026

Howard Gordon has spent 50 years shaping hospitality through innovation and technology, with a career spanning The Cheesecake Factory, Curate Technologies and Paradise Tropical Tea

Brenna Jasper

Howard Gordon. / Submitted photo

Howard Gordon has spent more than 50 years helping people and organizations see what could come next and working alongside them to make it happen. His career includes helping The Cheesecake Factory grow into one of the industry ��. most recognizable brands, helping to increase the company ��. online sales from approximately $600,000 to more than $6 million and bringing bilingual digital recipe systems into restaurant kitchens. He also created Paradise Tropical Tea, which became the top -selling iced tea in U.S. restaurants.

“Hospitality has always been about making people feel welcome and sharing knowledge so the entire industry can improve,” Gordon says. “Technology, strategy and growth are valuable when they make the experience better for guests and employees.”

Howard Gordon during his time as a student. / Submitted photo

Gordon ��. connection to hospitality runs through generations of his family. A native New Yorker, he is a third-generation member of the restaurant business and fifth-generation member of the baking industry - Gordon's grandfather helped establish the Cake Bakers and Bread Makers Union and served as its president for more than 40 years.

After high school, Gordon attended college in New York before following the head of its hotel and restaurant department to �� Polytechnic with a group of classmates. At �� Polytechnic, Gordon completed his bachelor ��. degree in hotel and restaurant management. He remembers a close-knit campus where practical learning was central to the experience. One of his favorite memories is a microwave oven cooking class, which Gordon believes was the first of its kind in America. Litton Industries had provided microwave ovens to the university, and Gordon and several other men enrolled in a home economics course to learn how to cook with the emerging technology.

The experience taught Gordon to approach new technology with an open mind and curiosity. “There were a lot of hands-on opportunities at Stout for us to understand the business a little better,” he said. “Throughout my career I’ve come to approach new technology with an operator ��. questions,” Gordon said. “I always want to know: What problem can it solve? How can it improve the work? How will it help the people using it?”

Gordon returned to New York after graduation. With an introduction from his grandfather, he entered the restaurant industry and soon moved into hotel operations. At the Waldorf Astoria, he became the hotel's youngest American manager. The experience helped shape his belief that a manager must understand both the guest's view and the realities facing the people delivering the experience.

Howard Gordon with Kathy Ireland and Kareem Abdul-Jabbar at an Athletes & Entertainers charity event. / Submitted photo

He later became a regional food and beverage director before joining a friend ��. high-end coffee and tea company. That move opened the door to product innovation, and ultimately led to the creation of Paradise Tropical Tea. Gordon and his colleagues spent about a year developing the beverage, testing fruit extracts including papaya and mango while working through formulation, flavor and shelf life. At a time when restaurant iced tea choices were largely limited to traditional or sweet tea, the tropical blend stood apart. It became the leading iced tea in U.S. restaurants and later expanded into retail.

“There was nobody doing that,” Gordon said. “It became very novel.”

In 1996, Gordon joined The Cheesecake Factory, which had seven restaurants at the time. He became the company ��. first senior vice president and took on a broad role that included business development, marketing, communications and operations. He helped support the company's rapid expansion, worked across corporate and restaurant teams, assisted with more than 150 new openings and represented the brand in national media.

As the company grew, Gordon saw opportunities to use technology as a practical tool for solving operational and business problems. He helped create The Cheesecake Factory's first website and online ordering system, replacing a process in which customers called an 800 number in Florida to place orders. Annual online sales rose from about $600,000 to more than $6 million.

Submitted photo

Gordon brought his forward-thinking mindset into restaurant kitchens. The Cheesecake Factory executive team recognized that kitchen display systems could do more than show orders; they could help teams manage the kitchen and access consistent information. Digital recipes in English and Spanish gave employees a faster, more useful way to do their jobs.

Gordon and his colleagues shared what they were learning with restaurant and technology companies outside the organization. "The goal really was to strengthen the industry and not just The Cheesecake Factory," he said.

That willingness to share ideas has remained central to Gordon's work. After leaving The Cheesecake Factory, Gordon continued advising restaurant and hospitality companies in strategy, growth, operations, project management, leadership development, marketing and technology.

Today, Gordon is chief business officer and a partner at Curate Technologies, where he combines his hospitality expertise with emerging technology to make the restaurant experience more seamless. Curate ��. Instant App technology lets guests access a restaurant ��. digital experience without downloading an app, reflecting Gordon ��. continued focus on using innovation to make hospitality better.

Howard pictured with his daughter at Thomas Keller's restaurant Per Se in New York City. / Submitted photo

Service to the next generation is an important part of Gordon ��. legacy. For more than 25 years, he has mentored aspiring hospitality professionals, sharing industry experience and helping students understand the realities and opportunities of the business. He has also returned to �� Polytechnic to share his experience and career advice with students.

Gordon is also preserving the lessons of his career in a memoir, “Eating Over a Garbage Can! — Tales of Survival, Success and Service in the Restaurant Industry.” The book captures the humor, challenges and rewards of a career in the restaurant industry, where meals are sometimes eaten standing up between crises and service remains at the heart of the work. It is scheduled for online release in December 2026.

Throughout his career, Gordon has embraced new ideas while staying grounded in a belief that people matter most. Whether introducing new technology, mentoring the next generation or sharing the lessons of his career, he continues to create opportunities for others to learn, grow and succeed.

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#StoutProud: Kayla Boyd ('19)

Kayla Boyd ’19 is working to bring oysters back to Mobile Bay, restoring an ecosystem that supports wildlife, shorelines and coastal communities.

#StoutProud: Lisa Tepe ('96)

Lisa Tepe ’96 is driving sustainability across Disney, helping teams eliminate waste, rethink materials and build more sustainable operations.

#StoutProud: Deshea Agee ('18)

Deshea Agee ’18 is shaping stronger communities through economic development, real estate, entrepreneurship and strategic consulting

The Cheesecake Factory, Paradise Tropical Tea and restaurant technology are just part of Howard Gordon ��. ’72 five-decade career in the hospitality industry. Howard Gordon

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#StoutProud: Charles Froke ('97)

jasperb — Sat, 22 Aug 2026 17:46:28 +0000

#StoutProud: Charles Froke ('97)jasperb August 22, 2026

Through mentorship, creativity and community, Charles Froke ’97 is using his culinary talents to help people build careers and create lasting memories.

Brenna Jasper

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At St. Croix Baking Company in Hudson, Wisconsin, Charles Froke uses more than 25 years of experience gained working alongside culinary leaders such as Thomas Keller, José Andrés and White House pastry chef Roland Mesnier to create something that matters to the people he serves. That means more than 1,000 monster cookies a week, hundreds of holiday pies and elaborate gingerbread creations, but for Froke, the real measure of his work is the memories those baked goods help create.

That focus on people was shaped during Froke's years in luxury hospitality. He led teams, worked alongside some of the industry's most respected chefs and created food for major weddings, celebrations and high-profile guests.

“I learned something from every single person that I worked for or worked with,” he said.

Froke grew up in Burnsville, Minnesota, where his mother and grandmothers taught him to make cookies, cakes and other desserts. His interest in baking eventually followed him into restaurant kitchens. When Froke was considering colleges, �� Polytechnic was a natural choice. Both of his parents were Stout graduates and his father later taught at the university. Froke enrolled in the hospitality program and quickly gravitated toward the culinary classes where Professors Philip McGuirk and Peter D'Souza became important influences.

McGuirk encouraged Froke to work at The Creamery, a fine-dining restaurant that also offered lodging in Downsville, Wisconsin. The experience deepened his understanding of cooking and baking and helped him see where those interests could take him. While working there as a pastry chef, Froke crossed paths with Four Seasons representatives who were staying at the restaurant while visiting �� Polytechnic's career fair.

Froke made the opportunity count. He prepared chocolates and other food amenities for their stay, placed his résumé in their room, spoke with recruiters at the career fair and followed up with desserts that evening. The effort led to an assistant pastry chef position at the Four Seasons in Washington, D.C.

Froke spent nearly 20 years with the company, taking on increasing responsibilities and executive pastry chef roles. His career also took him to Miami and Costa Rica, where he worked on major weddings, bar mitzvahs and other large events. In Costa Rica, he oversaw five restaurants in addition to events, banquets and room service, while staying closely connected to the staff he had built in Washington, D.C.

Froke has also measured his impact by what happens to the people he has trained. He believes knowledge should be shared, not guarded, and has encouraged employees to take what they learn and use it to build careers of their own. One former employee went on to build a career as a chef before returning to work with Froke for several years. When he later stopped at St. Croix Baking Company on his way to catch a flight from Minneapolis, he pulled Froke aside and became emotional as he reflected on what he had learned from him.

For Froke, that moment captured something more meaningful than a successful pastry or a busy bakery. “I'm not here to hide recipes and hide knowledge,” he said. “It's about giving it to people and having them go out in the world and doing something with it.”

Submitted photo

Creativity became another important part of his work. For years, Froke created elaborate gingerbread structures in the Washington, D.C., area, including edible versions of the National Cathedral, the Basilica of the National Shrine of the Immaculate Conception and the Smithsonian Castle.

Some projects require more than 100 hours and more than 100 pounds of gingerbread. Pieces can change size during baking, structures have to fit together and a mistake in one section can affect the entire project. The work demands planning, precision and problem-solving, skills Froke also relied on throughout his career in professional kitchens.

Eventually, Froke began thinking seriously about owning a business. After years of leading pastry operations in luxury hospitality, he wanted to build a place where he could combine the standards and experience he had developed throughout his career with a strong focus on relationships and community.

Submitted photo

He had already been working on a business plan when the COVID-19 pandemic disrupted the hospitality industry. Three months into the pandemic, Froke returned to the Midwest and decided it was time to move forward. St. Croix Baking Company opened in Hudson in 2020.

Froke brought the standards he developed in luxury hospitality with him, along with a clear vision for the kind of business he wanted to build. Quality remained important, but so did knowing his customers and finding ways to give them what they wanted.

The bakery's menu has grown around those relationships. That can mean making hundreds of pies for the holidays, even when pies aren't Froke's favorite thing to produce. It also means continuing to make his grandmothers' monster cookie recipe, now the bakery's biggest seller.

But sometimes, the impact of those relationships is much more personal. One customer told Froke that his family had brought his baked goods to a grandmother, and it was the last time they were able to spend together before she died.

“It may seem simple,” he said. “But what we are doing is making people's days or their special occasions memorable.”

That same philosophy has shaped Froke's approach to his career and the people he has mentored. He learned from the people who invested in him at �� Polytechnic and throughout his career, then carried those lessons forward by sharing his knowledge, developing the people around him and creating a business where relationships matter.

“It's the love of making things for other people and seeing enjoyment in what people take away from here and how it affects them,” Froke said.

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#StoutProud: Kayla Boyd ('19)

Kayla Boyd ’19 is working to bring oysters back to Mobile Bay, restoring an ecosystem that supports wildlife, shorelines and coastal communities.

#StoutProud: Lisa Tepe ('96)

Lisa Tepe ’96 is driving sustainability across Disney, helping teams eliminate waste, rethink materials and build more sustainable operations.

#StoutProud: Deshea Agee ('18)

Deshea Agee ’18 is shaping stronger communities through economic development, real estate, entrepreneurship and strategic consulting

Through mentorship, creativity and community, Charles Froke ’97 is using his culinary talents to help people build careers and create lasting memories. Charles Froke

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#StoutProud: Kate Westaby ('12)

jasperb — Mon, 10 Aug 2026 19:42:43 +0000

#StoutProud: Kate Westaby ('12)jasperb August 10, 2026

Kate Westaby is helping reshape how Wisconsin supports young parents by combining research, community voices and partnerships to create solutions that last.

Brenna Jasper

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Kate Westaby (’12) is transforming research into action across Wisconsin and beyond. Through partnerships with the Medical College of Wisconsin, UW-Madison, the Madison Metropolitan School District and the Urban Institute, she is helping develop a statewide toolkit that will give school districts across Wisconsin practical resources to better support young families. Her work has also secured more than $900,00 in grant funding, strengthened collaborations among education, health care and community organizations and elevated community voices to create solutions with lasting impact.

As founder of the Young Parent Collective and a senior research associate at the Urban Institute, Westaby believes research should do more than identify challenges. By combining rigorous evaluation with lived experience, she is helping organizations make better decisions, build stronger partnerships and expand opportunities for families across the state.

Submitted photo

Growing up in Stanley, Wisconsin, Westaby became a mother while still in high school. Although she always planned to attend college, she remembers seeing statistics that suggested very few young mothers would earn a college degree. Rather than serving as motivation, the numbers felt discouraging and predictive of her future. "I didn't know if I could do it," she said. "It felt like people were telling me what my future would be."

She enrolled in �� Polytechnic's master's program in Health Promotion and Disease Prevention. While there, faculty encouraged her to add a concentration in Evaluation Research. Westaby wasn't sure she would need it, but she trusted their advice, a decision that would change the trajectory of her career.

Through that concentration, the applied research methods, program evaluation skills and hands-on experiences she gained became the foundation for the work she leads today. "The toolbox that Stout gave me means that I can be versatile in which tools I deploy and how I use them to build impact, build relationships and engage people," she said.

Westaby also credits faculty mentor Kiki Gorbatenko for helping shape her journey. Long after graduation, Gorbatenko continued encouraging her professional growth, even writing a recommendation letter that helped Westaby pursue doctoral studies.

Kate Westaby and Kiki Gorbatenko at Kate's Master's graduation. / Submitted photo

After graduation, Westaby spent seven years working in evaluation before earning her doctorate. As she considered where to focus her research, she returned to her own experiences and realized they represented an opportunity to create meaningful change for others.

Today, that work has grown into statewide and national collaborations that connect researchers, schools, health care organizations and community partners to improve educational access, strengthen family supports and expand opportunities for young parents. Through the Young Parent Collective, she helps develop practical resources, facilitate community-driven research and create leadership opportunities that allow young parents to contribute as researchers, consultants and advocates.

Rather than studying communities from the outside, Westaby builds research alongside the people most affected by the issues. Their experiences shape the questions, guide the findings and inform recommendations that organizations can put into practice.

That approach has produced measurable results. Westaby has helped secure grant funding to expand community partnerships, is leading the development of a statewide toolkit that will help school districts across Wisconsin better support young parents and has contributed to national research that informs how education and community organizations serve families. By bringing those closest to the challenges into the research process, she's ensuring the resulting solutions are practical, sustainable and rooted in real experiences.

"The most rewarding part is seeing people recognize their own strengths," she said. "When people are invited into the work and know their experiences matter, it changes how they see themselves and what they believe is possible."

For Westaby, creating change starts with listening. Her advice to current students and fellow alumni is simple: "Listen to your community."

It's a lesson she learned through experience, strengthened at �� Polytechnic and continues to carry into every partnership she builds. By combining research with empathy, collaboration and applied learning, Westaby is helping communities create solutions that make a lasting difference.

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Kate Westaby is helping reshape how Wisconsin supports young parents by combining research, community voices and partnerships to create solutions that last. Kate Westaby

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#StoutProud: Noah Zastrow ('21)

jasperb — Mon, 10 Aug 2026 14:20:15 +0000

#StoutProud: Noah Zastrow ('21)jasperb August 10, 2026

Noah Zastrow uses engineering and creativity to solve workforce challenges, support young athletes and bring innovative drone shows to Wisconsin communities.

Brenna Jasper

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Most people never think about the engineering behind the food they eat or the technology behind a memorable community celebration. Noah Zastrow ('21) has built a career around both. As a project manager at Loos Machine & Automation, Zastrow leads engineering projects that help manufacturers automate production, improve workplace safety and solve workforce challenges. Outside of engineering, he coaches aspiring pole vaulters, works in aerial videography and founded SkyFlux Drone Shows, which brings large-scale aerial performances to communities across Wisconsin. The synchronized drone shows offer a reusable, environmentally friendly alternative to traditional fireworks while creating more inclusive celebrations for people who can't enjoy loud pyrotechnic displays.

Whether he's designing automated production systems, choreographing more than 100 drones into the night sky or coaching young athletes, Zastrow is driven by finding creative ways to improve people's lives. Growing up in Spencer, Wisconsin, attending �� felt like a natural choice. His father had attended the university, he wanted to study mechanical engineering and the Blue Devils gave him the opportunity to continue competing in track and field.

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Among the experiences that prepared him most were machining and fabrication courses, where students learned by building rather than simply studying concepts. His senior capstone project challenged his team to design and construct a wind tunnel that connected to an existing testing system for evaluating airfoils. Outside the classroom, some of Noah's most meaningful experiences came as a member of the Blue Devils track and field team, where he competed in pole vault and long jump while forming friendships that have lasted well beyond graduation.

His passion for pole vaulting continued after college. Together with his father, Zastrow founded the Wisconsin Pole Vault Club shortly after graduating from �� Polytechnic. What began as a place for him to continue training quickly became a resource for young athletes throughout central Wisconsin who lacked access to pole vault coaching and facilities.

Today, the club serves 50 to 60 athletes each year, from middle school students to collegiate competitors. For Zastrow, the greatest reward comes from watching athletes grow over time. "We had one athlete who started with us in seventh grade and ended up winning the state championship as a senior," he said. "It's really rewarding to see that whole journey from beginning to end."

After earning his mechanical engineering degree, Zastrow joined Loos Machine & Automation, where he had previously interned. In just a few years, he advanced from mechanical design engineer to project engineer before recently being promoted to project manager. His work centers on designing automation systems for food manufacturers across the country, helping companies produce food more efficiently while improving working conditions for employees.

One recent project helped a manufacturer address ongoing workforce shortages in repetitive production roles. Rather than replacing workers, the automated system allowed employees to move into other positions while robotics took over repetitive tasks that often lead to fatigue and workplace injuries. The customer is expected to double its production capacity while also reducing downtime through built-in redundancy across multiple production lines.

"We're helping companies produce more while also making jobs better for the people working there," Zastrow said.

Seeing those facilities firsthand has given him a new perspective on engineering. "When you're there at a plant and you see all the food coming off the machines you've helped design, it really puts it into perspective how many people you're helping feed," he said.

Submitted photo

Outside of work, Zastrow found another way to blend creativity and technology. During the COVID-19 pandemic, Zastrow earned his FAA drone license and began filming aerial real estate photography and video. That interest eventually expanded into wedding filmmaking, commercial media production through Vanguard Media House and, most recently, SkyFlux Drone Shows.

Launched earlier this year, SkyFlux Drone Shows is among only a handful of companies in Wisconsin producing synchronized drone light shows. Each performance requires up to 50 hours of planning and animation, combining engineering, aviation, computer programming and visual storytelling into a single experience.

For Zastrow, drone shows are about making celebrations and experiences available to more people. At one Fourth of July celebration, families approached him to say they could finally attend a community Independence Day event because the quieter drone show was more accessible for a veteran living with PTSD and a child with autism. The shows also eliminate the smoke, debris and waste associated with traditional fireworks.

"I think eventually you'll have more people who can enjoy these events," he said. "You arrive, put on the show and leave. You couldn't even tell we were there."

Submitted photo

For Zastrow, the drone shows bring together many of the interests and skills he's developed throughout his career. "The drone shows are almost a culmination of everything," he said. "They combine the creative side with the technical engineering side. It all comes together."

He's already looking ahead to the next challenge, designing and building his own drones using 3D printing and his engineering expertise. That same hands-on mindset is what he encourages current students to embrace.

"Take as many hands-on classes as you can," he said. "That's what really sets �� apart."

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Noah Zastrow uses engineering and creativity to solve workforce challenges, support young athletes and bring innovative drone shows to Wisconsin communities. Noah Zastrow 1

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#StoutProud: Nikki Smith ('10)

jasperb — Wed, 29 Jul 2026 17:16:37 +0000

#StoutProud: Nikki Smith ('10)jasperb July 29, 2026

With 100,000+ orders, three stores and 35+ employees, Nikki Smith ’10 built a jewelry brand that creates opportunities and inspires confidence nationwide.

Brenna Jasper

Submitted photo

As founder and owner of Nikki Smith Designs, Nikki Smith ('10) has built more than a successful jewelry brand. Through thoughtful entrepreneurship, she has partnered with retailers nationwide and built a company that helps people feel confident while proving that creativity and business strategy can go hand in hand. With more than 100,000 online orders, three thriving retail stores and a growing team of more than 35 employees, what began as handmade jewelry crafted for herself has grown into a nationally recognized business that reaches customers across the country.

For Smith, success has never been about chasing trends alone. It's about creating quality products, building a strong team and making intentional decisions that allow her business to grow sustainably. "I think I'm most proud that I actually did it," she said. "If you're passionate about something, figure out how to make it profitable and then do it."

After graduating from Prior Lake High School in Minnesota, she initially headed to Florida for college, drawn by the opportunity to experience college somewhere warm. After her freshman year, however, she realized something was missing.

"I've always loved retail," Smith said. "I worked in retail stores, but it really wasn't a major there. I really wanted to major in retail or merchandising."

Back home for the summer, she toured �� Polytechnic and quickly found the major she had been looking for alongside a university where hands-on learning and industry connections were central to the student experience. She transferred into the Retail Merchandising and Buying Management program, adding minors in Supply Chain Management and Business Administration.

"Stout was really the most perfect place. I feel like I got such a good education and was given so many different pathways that I could take," she said.

Outside the classroom, she served as a leader in the Stout Retail Association, cheered for the Blue Devils and completed the program's required 500 hours of retail experience while working at both Younkers and Victoria's Secret. Those experiences helped reinforce what she was learning in class while exposing her to the realities of the retail industry.

Just as valuable were the experiential learning opportunities that took her beyond campus. Through faculty mentorship and the Stout Retail Association, Smith attended industry events including fashion markets in Las Vegas and Miami, experiences that introduced her to major retailers and gave her a firsthand look at the business she hoped to join.

Those connections ultimately led to an internship with JCPenney in California, followed by acceptance into the company's highly competitive business training program in Dallas.

Submitted photo

Over the next several years, Smith advanced through roles in merchandise planning, allocation, buying and e-commerce. She learned how retailers forecast demand, manage inventory, analyze sales data and build relationships with wholesale vendors. Those experiences, while pivotal then, would eventually become the framework for her own company.

While working at JCPenney's corporate headquarters, Smith began making jewelry simply because she loved accessories and wanted affordable pieces that would last. Soon, coworkers began asking if they could buy her creations. Rather than immediately leaving her corporate career, Smith approached entrepreneurship strategically. She built wholesale relationships, developed an e-commerce website and steadily grew a customer base while continuing to work full-time. Only after carefully tracking the financial side of the business did she decide the timing was right.

"I really waited on entrepreneurship until it financially made sense," she said. "I had the wholesale clients, I had the retail clients and I had the website built."

That thoughtful approach has defined the growth of Nikki Smith Designs over the past decade. What started as one person handcrafting jewelry evolved into a business with three retail locations across the Dallas area, a growing wholesale operation and a robust online presence. As demand increased, Smith transitioned from making every piece herself to leading a team and partnering with manufacturers, allowing the business to scale while maintaining the quality standards that set it apart.

Submitted photo

Today, the company employs more than 35 people and has fulfilled more than 100,000 online orders while continuing to expand its reach through retail partnerships across the country. "I've realized manufacturing has allowed us to grow so much more," she said. "Now we can fulfill larger orders, create more opportunities and reach more customers."

Like many entrepreneurs, Smith's greatest challenge came unexpectedly. She opened her first retail store in March 2020, just weeks before the COVID-19 pandemic forced businesses across the country to close their doors. Instead of abandoning her vision, she pivoted.

The business shifted to e-commerce while preparing for long-term growth, a decision that continues to pay dividends today. Smith is now investing heavily in enhancing the company's online shopping experience, adding personalized engraving, expanding its custom charm offerings and creating digital experiences that mirror what customers enjoy in her stores.

She also remains committed to the values that inspired her to start the business in the first place: creating affordable, durable jewelry people can wear every day with confidence.

For Smith, however, the most meaningful measure of success isn't the number of stores she operates or the volume of orders she's shipped, it's the people. From the employees whose careers have grown alongside the company to the customers who celebrate life's milestones wearing her designs, Smith finds the greatest fulfillment in creating something that positively impacts others.

"I love that I get to share that feeling with so many people," she said.

The applied education, industry experience and entrepreneurial confidence she gained at �� Polytechnic continue to influence every decision she makes. Everything she learned in corporate retail — from merchandising and buying to analytics and supply chain management — now helps drive a business of her own. For Smith, her leap of faith has created opportunities far beyond what she imagined for herself, her employees and the thousands of customers who choose her designs every day.

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With 100,000+ orders, three stores and 35+ employees, Nikki Smith ’10 built a jewelry brand that creates opportunities and inspires confidence nationwide. Nikki Smith 2

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#StoutProud: John ('00, '10) & Linda ('93) Loff-Peterson

jasperb — Wed, 29 Jul 2026 15:35:31 +0000

#StoutProud: John ('00, '10) & Linda ('93) Loff-Petersonjasperb July 29, 2026

Through decades of safety leadership, John and Linda Loff-Peterson have helped organizations prevent injuries, protect workers and strengthen safety cultures.

Brenna Jasper

John and Linda Loff-Peterson. / Submitted photo

Every day, thousands of workers rely on safety professionals to identify hazards, strengthen systems and create safe workplaces that allow people to return home safely. John (’00, ’10) and Linda Loff-Peterson ��. (’93) work has shaped safety practices across critical industries, including energy, utilities, construction, mining and engineering. Through decades of leadership, the Loff-Petersons have helped organizations prevent tragedies, develop stronger safety programs and create environments where employees feel empowered to speak up.

While their careers have taken different paths, they share �� Polytechnic as a common foundation. John's bachelor's degree in applied mathematics and master's degree in risk control gave him the analytical skills to interpret data and uncover trends, while Linda's degree in psychology provided an understanding of human behavior and the factors that influence workplace safety. “We came to the same point in safety, but we have such different backgrounds,” John said. “We complement each other.”

During their time at Stout, both discovered the value of applied learning and the importance of relationships with faculty and mentors. One of those moments came when Eino Maki encouraged John to pursue an opportunity that would shape his career. John was walking down the street with a fellow student when Maki pulled up in his car, rolled down the window and called out to them.

The Loff-Peterson family. / Submitted photo

“He yells at us, ‘We have an internship. We have a co-op with IBM. You guys go up to my office and apply right now,’” John recalled. John applied, was accepted just days later and soon packed his bags for a co-op with IBM in San Jose, California.

John also credits mentors in the risk control program with helping shape his approach to safety. Through the program, John went to Florida with Brian Beamer and fellow student Alberto Garcia to study carbon monoxide exposure from recreational boats through a project connected to the National Institute for Occupational Safety and Health.

At the time, it was common for people to tie two large recreational boats together, creating a floating gathering space where they could socialize and spend the night. But the setup also created a dangerous situation where exhaust from one boat could enter the sleeping areas of another, exposing people to carbon monoxide while they slept. Some boaters had died because of these exposures.

Working with those real-life scenarios helped John feel prepared when it came time to enter the workforce. “It wasn’t just sitting in a classroom,” John said. “It was real-world experience that made you feel more comfortable with what you were going to do out there.”

A mock water rescue at the Flambeau Hydroelectric Station, coordinated by Linda. / Submitted photo

After graduating, Linda began a 28-year career with Xcel Energy after starting as an intern. Over the course of her career, she held a variety of safety leadership roles supporting corporate safety, plants, nuclear operations, transmission and distribution safety and compliance.

Her work required her to understand the unique risks employees faced in highly technical environments and develop systems that protected workers while allowing critical operations to continue safely.

One of Linda ��. most impactful accomplishments at Xcel Energy was developing and strengthening confined space entry procedures for workers entering transformers. These spaces, while essential to maintaining critical energy infrastructure, can present serious hazards, including oxygen deficiencies, toxic gases and limited access for emergency response. The process was labor-intensive and difficult: Linda had to help build a comprehensive safety approach that included identifying hazards, establishing entry procedures, ensuring proper atmospheric monitoring and preparing rescue plans before workers ever entered these spaces.

“The consequences are real and potentially could be death,” Linda said. “Just because something is hard doesn’t mean you don’t have to do it.”

For Linda, the goal was always to make sure employees had the tools, training and protections they needed to complete difficult work safely. After retiring from Xcel Energy she moved into a safety role at Dairyland Power Company where she supports their “Safety First” culture. Throughout her career, Linda's efforts helped create a stronger safety culture where risks were recognized, addressed and managed before they could become life-threatening incidents.

John Loff-Peterson (second from left) receiving recognition for completing a 2-year term as International Academy of Mine Safety & Health board chair. / Submitted photo

After graduating, John worked for a workers’ compensation insurance carrier before joining Market & Johnson where he supported industrial construction safety projects, including work connected to �� Polytechnic ��. Memorial Student Center renovation. His career later took him into underground utility work and mining before he joined Barr Engineering. Today, he serves as vice president and health and safety manager, supporting approximately 1,200 employees across more than 20 offices. The company manages thousands of projects each year involving everything from environmental work and wildlife studies to construction, mining and hazardous materials. His role requires him to understand the risks employees face in vastly different environments and help teams develop solutions before problems occur.

One accomplishment John is most proud of is helping strengthen a culture where employees feel comfortable raising concerns and asking questions before small issues become bigger problems. "I strongly feel the psychological safety has grown," John said. Today, employees routinely reach out about potential hazards, whether they are working on steep slopes, managing heat exposure or identifying risks on a job site.

John's impact also reaches beyond the thousands of employees supported by Barr Engineering. Through leadership roles with national and regional safety organizations, he has helped shape the profession itself. As past chair of the International Academy of Mine Safety & Health, he has helped oversee development of the Certified Mine Safety Professional credential, while his work with the Minnesota Mine Safety Association, Western Wisconsin Safety Council and Western Wisconsin Sand Safety Peer Group has connected safety professionals, expanded training opportunities and shared best practices across the mining, construction and industrial sectors.

"You can only impact so many people within your own organization," John said. "When you get involved in professional organizations, you have the opportunity to impact an entire profession."

For both John and Linda, safety is about more than regulations or procedures. It is about the people those systems protect. “Ultimately, it ��. about helping people,” John said. “When somebody gets hurt, it ��. not just a number.”

Linda in front of the building that would ultimately become their ice cream shop in Rock Falls. / Submitted photo

Their commitment to people extends beyond their professional careers. In 2019, the Loff-Petersons restored a historic building in Rock Falls and transformed it into an ice cream shop that they owned and operated through 2024. What began as an effort to save a deteriorating building became a community gathering place, provided jobs for local students and helped revitalize the area.

The shop ��. connection to Stout continued through a mural painted by former classmate and �� faculty member Ann Oberding. “It was really community revitalization,” John said. “It was for the community and for the kids to have jobs.”

For John and Linda, being #StoutProud comes back to the education, relationships and mindset they gained at �� Polytechnic.

"It taught me how to think," John said. "How to investigate, how to research, how to not just take something at face value." That mindset continues to guide their work as they challenge organizations to think differently about safety, protect workers and build stronger workplace cultures.

The Loff-Petersons, pictured with Ann Oberding, outside of the ice cream mural. / Submitted photo

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Through decades of safety leadership, John and Linda Loff-Peterson have helped organizations prevent injuries, protect workers and strengthen safety cultures. John and Linda Loff-Peterson

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Hero Caption: The Loff-Peterson's ice cream shop in Rock Falls, Wisconsin.

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#StoutProud: Bob Fuller ('67, '68)

jasperb — Wed, 15 Jul 2026 15:15:02 +0000

#StoutProud: Bob Fuller ('67, '68)jasperb July 15, 2026

Bob Fuller ('67, '68) turns creativity into hands-on learning, inspiring thousands of children through interactive museum exhibits each year.

Brenna Jasper

Bob Fuller, Roger Kees and Bob Klimpke standing on the stage they built at the Eau Claire Children's Museum. / Submitted photo

Every year, thousands of children learn through exhibits built not by a toy company or museum design firm, but by �� Polytechnic alumnus Bob Fuller ('67, '68) and a community of fellow Stout graduates. Known affectionately as "Bob the Builder," for more than a decade he has transformed everyday materials into interactive exhibits, furniture and immersive learning spaces at the Children's Museum of Eau Claire, creating hands-on experiences that spark curiosity, creativity and problem-solving. His volunteer work recently earned him a Jefferson Award for community service.

While the projects may look playful, the thinking behind them reflects a lifetime spent combining creativity, design and technical problem-solving, skills first developed at �� Polytechnic.

"I've always told people that if you want to field test something, put it in the Children's Museum," Fuller said. "Kids can find more ways to explore, learn and make blunders than anyone. That's part of the fun and challenge. You try to think ahead far enough to minimize problems before they happen."

Long before digital design software simplified the creative process, Fuller learned his craft through hands-on experience. As a graphic arts student, he served as editor and photo editor of The Tower yearbook while working alongside classmates in university publications. Together, students designed layouts, processed film, set type using linotype machines and produced publications one step at a time. Those late nights in the print shop were balanced with evenings spent playing folk music, sharing ideas and building friendships that would last a lifetime.

After earning bachelor's and master's degrees from �� Polytechnic, Fuller spent over three decades at the UW-Eau Claire, beginning as television coordinator before moving into graphics, exhibit design, photography and eventually serving as director of the Media Development Center. Along the way, he helped create exhibits, educational displays and visual learning experiences across campus, building a career around making information engaging and accessible.

Submitted photo

Pictured above is the group that has gathered for nearly 50 years.
Front L-R: Rich Dirks, Sandra Dirks, Connie Kees, Bob Fuller, Nora Stute Fuller, Carolyn Dunning, Martha Birch Knott, Earl Knott, Nancy Carlson, Gayle Carlson
Back L-R: Larry Haisting, Chris Haisting, Roger Kees, Bob Klimpke, Norma Anderson Klimpke, Jim Dunning, Cindy Zellers, Bob Zellers

Some of Fuller's most meaningful work is still created alongside the classmates he met while at Stout. Every summer for more than 50 years, Fuller and a group of fellow alumni have reunited, turning decades of friendship into projects that benefit their communities. Whether constructing a porch for a friend's home, rebuilding a deck or collaborating on projects for the Children's Museum, the group combines decades of experience in design, woodworking and craftsmanship. Many of the museum's most recognizable benches began during one of those annual gatherings, with ideas sparked by donated skis, discarded cribs, old church pews, encyclopedias, golf balls, reclaimed locker room wood and countless trips to other museums and thrift stores looking for inspiration.

A child plays with the large-scale Lite Brite. / Submitted photo

The result is a museum filled with one-of-a-kind creations. Children can climb aboard the back end of a custom-built fire truck complete with working lights and sounds, create at handcrafted makers tables, explore the Bricks Learning Lab, play with a large-scale Lite Brite, sit on benches made from golf balls, books or bowling equipment and interact with exhibits designed to make learning feel like play.

Today, Fuller works alongside fellow �� alumnus Mike Lee ('04, '11, '18), chief executive officer of the Children's Museum of Eau Claire, to create new exhibits and interactive spaces. Lee believes Fuller's work extends far beyond the exhibits themselves. "A lot of what we do, and Bob has been a big part of it, is teaching teamwork, communication and creativity," he said. "Kids discover that books can become a bench or everyday materials can become something completely different. They're exploring design and engineering without even realizing they're learning."

Their most recent collaboration is the museum's interactive donor recognition wall, a project that took nearly nine months to design. Rather than creating a traditional display of names, the pair developed an installation that encourages visitors to engage with it while sparking conversations about generosity, philanthropy and the people who make the museum possible.

Bob with fellow alumnus Mike Lee at the Eau Claire Children's Museum.

Lee sees Fuller's impact every day. "Bob's work continues to inspire and educate," Lee said. "With our newest donor wall, it wasn't enough to just display names. We wanted families to engage with it, ask questions about why those names are there and start conversations about volunteering and giving back."

Fuller ��. work extends beyond the Children's Museum. Fuller has also partnered with the Chippewa Valley Museum, Feed My People Food Bank, the Eau Claire Curling Club and numerous community organizations, applying the same mindset that has guided his work for decades: use your skills to create something that benefits others.

For Fuller, that's exactly the point. "The longer it lasts, the more fun it is," he said.

Donor recognition wall at the Eau Claire Children's Museum.

Looking back, Fuller credits retirement with giving him the opportunity to continue making an impact in new ways while enjoying the collaborative nature of the process with life-long friends. His advice to fellow alumni is simple: don't underestimate the value of your experience. "There's so much available out there that you can contribute to," he said. "When you find it, just go with it. People are very appreciative, and it just makes retirement a pleasure."

For Fuller, the real reward comes from watching children discover something new, seeing families connect through hands-on experiences and knowing that the skills he first developed at Wisconsin's �� continue to inspire curiosity, creativity and problem-solving for the next generation.

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Hero Caption: Bob Fuller pictured next to the interactive firetruck he helped build at the Eau Claire Children's Museum with help from �� Polytechnic friends.

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