William C. Richardson was president of Johns Hopkins University and professor of health policy and management from 1990-1995. He holds an MBA and PhD in business from the University of Chicago, where he specialized in health care delivery. He also served as graduate dean at the University of Washington and as provost at Pennsylvania State University before being recruited to Johns Hopkins University. Following his presidency, Richardson became the head of the W.K. Kellogg Foundation. In this oral history, Richardson discusses his tenure as president, including the state of the university's finances and departments at the time of his arrival and throughout his time at the institution. He touches on his first impressions of the university and the strategic decisions he made during his tenure as the university's president. The interview took place over two sessions, both of which are available to access. This oral history is a part of the Mame Warren oral histories series.

On this fourth anniversary program, Lynn Poole reads a few congratulatory telegrams from stations around the country and from Colorado Senator Edward C. Johnson. This program also celebrates the 157th anniversary of the U.S. Navy Supply Corps and reviews their recent research and development in clothing and food. Navy Lt. Philip Crosby shows photos of old uniforms and then explains the new fabrics and design features of improved cold weather gear, such as the Navy's A-2 ensemble, which is modelled. He also compares various vintages of rubber boots, including the new insulated, waterproof ones used in Korea to eliminate frostbite. A waterproof submarine suit is also modelled. Lt. Commander J. A. Corrick, Jr. shows the list of foods on a 1794 Naval ration card and explains the space problem of carrying large quantities of food, such as potatoes, for the crew. Lt. Charles Shulman describes the cooperative project between the Navy and private industry to manufacture a "radar range," which cooks a frozen turkey in eighteen minutes.