Pat Moreo was born in the borough of Queens in New York City. His family moved to the Finger Lakes region when he was ten and he finished grade school and high school in Horseheads. He grew up in a close Italian family watching his mother and his grandparents cook both southern and northern Italian dishes. Pat shares his family history, explaining how his maternal grandfather was originally a tunnel builder but quit that trade to open a luncheonette in New York, own and run apartment buildings, and become the first Pepsi Cola distributor in Queens Other family members ran the Pepsi franchise after his grandfather died. Mr. Moreo graduated from New York City Tech in 1967. He worked that summer at various hotels and restaurants and then decided to get his bachelor's degree in hotel and culinary work. He and several friends applied to Oklahoma State and were accepted, but were convinced at the last moment to apply at UNLV. They were accepted as students by Jerry Vallen, the new chair, and arrived in Las Vegas on Labor Day weekend. Coming from New York to Las Vegas in September of 1967 was like landing on Mars Pat describes in detail the heat, the small campus, and the supportive staff at UNLV. People like Jerry Vallen, Boyce Phillips, George Bussel, and Bruce Balton made the newcomers feel welcome, inviting them into their homes and making sure they were comfortable. Pat lived in Tonopah Hall and found work in the student union while working on his degree. After graduation in 1969, Pat went on to work for Harris Kerr Forster and Company (now PKF Consulting) and traveled for them all around California. After a stint in the Naval Reserves, he worked for Howard Johnson Company in NYC, and at the same time completed his master's degree at Cornell University. In 1975 he returned to UNLV as an instructor, earned a PhD in Ed Administration under George Kavina and went on to work at Penn State and New Mexico State. Pat returned to UNLV in 2006 to head the hotel/culinary department and is working with faculty and staff to make revitalizing changes. He expresses his opinions about the importance of food in every culture, explains his position on making people feel welcome, and shares his thoughts on what the future holds for Harrah's College of Hotel Administration.

Gladys Neville's story begins in Crowley, Louisiana, in 1915. She grew up as one of eleven children, graduated from high school in 1933, and entered nursing school at Charity Hospital in New Orleans. After earning her RN in 1937, she continued to work at Charity for four years, then joined the Army and served in the European Theater for three years. Gladys details her experience in nursing school, explaining that students were given on-the-job training. With that training and four years of nursing after that, she was well qualified to join the 24th General Hospital overseas deployment in WWII. It was during her stay in Florence, Italy, that she was married and not too long after that, the war ended and she and her husband were transferred back to the States. Her husband's work for Bank of America took them to Laguna Beach, Salt Lake City, and Idaho Falls. Their children were bom during this period and Gladys took a 20 year hiatus from nursing. In 1962 they moved to Las Vegas and in 1964 Gladys decided to take a refresher course at Southern Nevada Memorial Hospital (now University Medical Center). After that refresher course, Gladys was hired for a full-time day shift at UMC. She and the interviewer share many details about the hospital's physical appearance, the staffing, location of surgeries and burn units, and how the RN's encouraged LPN's to continue their training and become nurses. Gladys concludes her interview with further recollections of her military nursing experience. She also gives more details about her war-time wedding. Among her final comments, she mentions the stress of working full time when her husband was ill.