Do you like this newsletter as much as I do? To me, it has a unique combination of qualities one doesn’t commonly find together, like a mythical food that’s very tasty and yet very good for you. Imagine a sweet, gooey, delicious Cinnabon roll that somehow lowers your cholesterol and gives you six-pack abs. That’s how I see this quarterly. It’s full of stories that are fun and
interesting, while still informative and inspiring. I regard each issue with joy and read it with pride.

I’d be happy to take the credit for the quality of Music Notes, but that honor belongs to its editor. Sure, I write some articles, pull photos together, proofread, and am always free with opinions, but I’d never be able to produce such consistent quality on my own, year after year. That takes someone with a writer’s skill, dedication to his craft, experience, professionalism, and a love for the mission of the School. Fortunately for all of us, that person joined our board of directors 10 years ago, and jumped into editing this newsletter soon thereafter. This behind-the-scenes baker is Pete Finch, who donates all his time and wisdom. Pete’s other job for decades has been a professional writer and editor for major publications including SmartMoney, Business Week, Golf Digest, and Golf World magazines. He also is a multipublished author, and recently has been writing pieces for the New York Times. So, his position as editor of this newsletter is the equivalent of having Julia Child as your team’s sous chef on the Food Network’s “Chopped.” The result is something magical and delicious, and despite his resistance, it’s high time I reveal our secret ingredient.

Pete, I am deeply grateful.

Francis Graffeo
Executive Director

 

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