Ramblin’ Roll

  • Ramblin’ Roll, Vol. 89 No. 4

    Ramblin’ Roll, Vol. 89 No. 4

    1950s | 1960s | 1970s | 1980s | 1990s | 2000s | 2010s Weddings | Births 1950s Marvin Mixon, MS AE 51, published a novel, Chrysanthemum, which follows a business executive framed for murder. Ray Pettit, EE 54, MS EE 59, published a memoir, Mill-Village Boy, which includes passages on his time at Georgia Tech. 1960s Norman Askins, Arch 66, received the A. Hays Town Award from more

  • Ramblin’ Roll, Vol. 89 No. 3

    Ramblin’ Roll, Vol. 89 No. 3

    1940s | 1950s | 1960s | 1970s | 1980s | 1990s | 2000s | 2010s Weddings | Births 1940s Gene Miller, Chem 45, was honored by the Society of American Business Editors and Writers with a 2013 President’s Award. Miller, a journalist and author, helped organize the first SABEW conference 50 years ago. He is an adjunct professor at Florida Atlantic University in Miami. 1950s Larry Apperson Jr., IM more

  • TAG Business Launch Honors Tech Teams

    TAG Business Launch Honors Tech Teams

    No matter who emerged victorious from the Technology Association of Georgia’s annual Business Launch competition this spring, Tech would’ve had reason to be proud: All three finalist companies were founded by Institute alumni. Rigor (a web performance management software that maximizes profits and minimizes operational costs for e-commerce companies) and Sideqik (a mobile platform for more

  • Body Boss 
Fitness 
Pumps it Up

    Three Ramblin’ Wrecks are among the founders of Body Boss Fitness, an online athletic performance tracking application: Daryl Lu, IE 07, head of development; Darren Pottinger, IE 11, head of R&S and sales; and Don Pottinger, CmpE 08, head architect and developer. The Body Boss Fitness web tool enhances athletic performance by instantly monitoring workout more

  • Taste Factor Drinks Up

    Taste Factor Drinks Up

    Christopher Basiliere, IE 05, Zack Crafton, MBA 11, Colton Ebersold, MS ME 12, and Lenny Fleshler, Mgt 03, have launched Taste Factor, a wine club that tailors recommendations to users’ particular palates. New members are sent a “starter pack” of varietals to sample and rate; the Taste Factor team crunches those numbers, then selects a more