Know Thyself Series

They arrived with curiosity, drive, and a sense of possibility — and now Hamilton’s Class of 2025 is stepping boldly into what’s next, with graduation canes in hand and valuable lessons learned. What shaped them during their four years on College Hill? Which moments, mentors, and courses stand out?

Anti-ageism activist Ashton Applewhite K’74 is 72 and she’s good with that. The Decade of Healthy Ageing, a U.N. collaboration with the World Health Organization, recently honored her as one of its Healthy Ageing 50.

Among Dan Small's ’66 rich and varied life, there’s one thread that weaves through all seven decades. In fact, that thread — fishing — is cinched to his earliest memory.

Philip O’Neill ’73 gets around. His senior year winter study at Hamilton took the Soviet studies major to Uzbekistan, a Muslim republic then part of the U.S.S.R. There, looking at the distant mountains, he asked a local what was on the other side.

Getting sent to the principal’s office in eighth grade might have been the best thing that ever happened to Dyan Finguerra-DuCharme ’92. Her offense? She stood up in class to defend a student who was being treated unfairly.

Working to pay rent in New York City, Ondine Jean-Baptiste ’17 took a job as a real estate receptionist. As she fulfilled her duties, Jean-Baptiste also armed herself with the tools and mindset of an ambitious journalist.

A classics and archaeology major, Kayley Boddy ’22 initially thought she’d one day be working in a museum dusting off artifacts. Today, you’ll find her in the weathered orange landscape of Utah’s Arches National Park where she works as a backcountry ranger.

Scott Havens ’95 calls centerfield home. As president of business operations for the New York Mets, his office sits above the Citi Field bleachers that host the team’s 7 Line Army fan group.

Sam Pitter ’07 recently added two “work experience” entries to her résumé — head swimming and diving coach at Miami University Ohio and assistant coach of the Cape Verde Olympic swimming team.

Pastry chef Stephen Durfee ’85 took dessert to the next level — and the next size — with the world’s largest s’more. The behemoth treat measured 49 square feet and weighed in at 396 pounds.