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The Princeton Theological Seminary Bulletin is a beloved publication with a history as rich and meaningful as the Seminary itself. For over a century, the Bulletin served as a cherished intellectual and spiritual resource for alumni and friends of the Seminary.
In 2025, we re-launched The Princeton Theological Seminary Bulletin to showcase the scholarship of our faculty and offer insight into our dynamic and diverse learning community. In this spirit, the Bulletin is a testament to our commitment to being a “learning community for life.”
A Fritts Opus 21 pipe organ engraved with seahorses and seashells resides in the Gambrell Room in Scheide Hall, a gift from legendary organist Joan Lippincott and longtime friend of Princeton Theological Seminary. The instrument arrived on campus from Lippincott’s Cape Cod home in late 2019, just before two unexpected events changed daily worship services for the next year and a half.
In the world of artificial intelligence (AI), Greg Cootsona, MDiv ’91, is not only a force for good, but he’s also a force for God. He has been a leading voice in the national conversation about the intersection between faith and science, from co-founding a nonprofit that strives to use science as a resource for spiritual growth, to leading multimillion-dollar, grant-funded projects exploring the integration of science and Christianity.
As a young girl, Priscilla Youn would carry her stuffed animals into her grandparents’ bedroom, line them up in a row, and teach class. “I wasn’t teaching them math or science, I was teaching them Bible,” said Youn, MDiv student, “I would be like, ‘These are the reasons why Jesus loves you.’” And yet, for a long time Youn wondered whether that childhood make-believe might be the closest she would ever come to ministry.
Jordan Lerner loves to convince someone in the Mackay Campus Center Dining Hall to try a dish they claim they don’t like. As executive chef for hospitality and event services at Princeton Theological Seminary, Lerner nourishes countless students and their families, getting to know their personalities and taste buds. “There are very few jobs where you can be a chef and interact with the guests as much as I am able to here,” he said.
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