Michael Dermer ’90
Well Crafted Pizza is a food truck and catering business that
has united four Bucknell friends in a common venture, and
they’re hoping it can bring their community together, too.
“We see food as an avenue to bring people together to
enjoy being with one another,” says Liz Lorson Bower ’07,
who co-founded Well Crafted Pizza with her husband, Ryan
Bower ’06, and Tom ’07 and Laura Reardon Wagner ’07.
They start by sourcing nearly all their ingredients in and
around their Baltimore-based business. Their truck — a
restored ’49 Dodge with a wood-fired oven and tap system
on the back — also brings them closer to their customers,
since it lacks the interior kitchen of a typical food truck.
Since launching last April, Well Crafted Pizza has catered
weddings, rehearsal dinners and birthday parties, and served
the public at nearby breweries and wineries. The mobile
restauranteurs have more recently established a home base
at a Baltimore farmers’ market, and eventually, they may
seek out a brick-and-mortar location.
The partners ascribe their company’s ethos — summed
up in its name — to lessons learned at Bucknell. “The importance of doing as good as you can possibly do for people is
something we attribute to our Bucknell experience,” Ryan
Bower says. — Matt Hughes
Learn more at wellcraftedpizza.com.
hen I chose Bucknell,
I knew that I was
going to get a well-
rounded education as
well as a chance to play baseball for the
orange and blue. What I didn’t know was
the impact that one class, Management
101, would have on my future. Students
had to run a business — everything from
creating a concept to electing officers to
pitching for a loan.
My team’s business was Bison
Ices. Some of the engineers in our
company rigged bicycles so they could
hold three vats of Italian ice. We
transported the ice around campus to
our customers — including students
and faculty — and to events. It was
common for field operations to call
back to home base (a vacant room in
Schwartz Hall) and say, “We’ve got an
On a moment’s notice, we would pedal
our ice, literally, anywhere on campus.
I was the CEO.
Not only did I learn how to run a
company, but I met a friend, Randall
Wakeford ’89, who served as director
of operations for Bison Ices. Nearly
a decade later, Randy would become
the first employee of my company,
IncentOne, an incentive program for
improving employee health. When I
sold IncentOne to Well Tok in 2013,
Randy stayed with that company.
The skills I learned at 19 allowed
us to take our experience into the
real world. While I wish I knew then
what I know now, I also wish I had
looked at that experience not as a
class but the start of my identity as an
entrepreneur. If I had, I would have
started the journey to become a better
entrepreneur at that moment, instead
Learning to Thrive
By Michael Dermer ’90
“WE DO” — WORDS FROM OUR ALUMNI
Classroom experience provided a crash course in
the intricacies of business development
RYAN ’06 AND LIZ LORSON BOWER ’07
AND TOM ’07 AND LAURA REARDON
Wof years later, when I started my first
In my recent book, The Lonely
Entrepreneur, I say that being an
entrepreneur is not a job; it is an
identity. The lessons I learned at
Bucknell provided my foundation for
becoming an entrepreneur.
Michael Dermer ’90 is an entrepreneur,
speaker, lawyer and founder/author
of The Lonely Entrepreneur — a
methodology that helps entrepreneurs with
the one issue they all face, the struggle. For
more about Dermer and his book, go to
If you have a WE DO story to share, please
submit it to email@example.com.
From left: Ryan ’06 and
Liz Lorson Bower ’07,
Laura Reardon Wagner
’07 and Tom Wagner ’07.