The GSC's leadership for the 2009/2010 term will decided Thursday, May 7 at a special meeting of the Board of Directors (BoD). At that meeting, the board will vote to elect 9 of its members to the Steering Committee, who will set the course for the future of the GSC. The board will also elect the Chair and Secretary of the Graduate Review Board (GRB), the body responsible for enforcing Caltech's honor code.
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Summary of GSC Officer Positions
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You may notice that the position of "Executive Director" is not listed. This is because the board voted in February to eliminate the position and divide its responsibilities between the Secretary and the Vice-Chair. This decision was made amidst concern of growing beaurocracy at the GSC, a perpetual concern of board members.
If you have any thoughts or feedback about issues for the GSC address in 2009/2010, please come to the election and share your opinion with us: Thursday, May 7 at 12pm in Winnett
We have 3 main committees, please visit their websites to learn more about their function:
Academics
gsc.caltech.edu/academic.html
Advocacy
gsc.caltech.edu/advocacy.html
Social
gsc.caltech.edu/soc.html
It's not too late to join the board! And vote for next year's leadership! More information and the nomination form can be found here: gsc.caltech.edu/join.html
Part Two of the Dumpling Debate: Noodle House
by Caltech Tastebuds
In China, a general rule guiding eateries is that the dinkier the space, the more delicious its food. It doesn't seem to matter whether the establishment is grimy or spotlessly clean; if it's an independently owned, mom-and-pop shop, then chances are the grub is good. What is it about the modesty of an establishment that speaks to its quality? Is it the pride that the owners take in cooking authentic fare, or the necessity of keeping standards high in order to compete with bigger places?
In the United States such mom-and-pop shops are harder to come by, especially in a city like Pasadena. Luckily for us, San Gabriel and Monterey Park are just a short drive away. The simply-named Noodle House in Monterey Park looks like any other place in town, but it is anything but ordinary. Here, behind tall stainless steel counters, something special is taking place. Dumplings and buns are being made to order. The dough is kneaded, the dumplings and buns are stuffed, and everything is steamed or boiled, just for you.
There are no stacks of metal steamers, already filled with items, waiting to be doled out to the next customer. There are no bags of pre-kneaded dough already cut into little nubs, sitting in the refrigerator for hours or even days, waiting to be formed into wrappers. Instead, there are just a few people behind the counter, kneading and stuffing in real time. Regulars call ahead to place their orders, as the wait-time can be as long as twenty-five minutes. The food is well-worth the wait, however, and in the meantime you can order one of their many cold dishes featuring delicacies such as pig ears and beef tendon.
The dumplings and buns arrive at your table in lidded bamboo steamers. The fragrance of the bamboo is like perfume to the hungry diner; the steam rushing from the dumplings as the covers are lifted is irresistible. While Noodle House offers its dumplings in both boiled and steamed form, the latter is superior. The skin of the dumpling is thin yet chewy, with the delicate translucence that only a steamed preparation can offer. Biting into the dumpling, there is just the slightest bit of resistance as the skin tears, an indication that the dough has been kneaded extensively to let the glutens develop.
Inside, the various fillings are hearty but not cloying, reminding you of what a skilled Chinese auntie would make. Even better, contained within each pork dumpling is a pocket of meat juices. The broth gushes forth as you bite into the dumpling, a quality typical of Shanghainese xiao long bao, yet rare in the style of northern dumplings. There are vegetable, seafood, and pork fillings to suit a range of palates, though the pork fillings tend to be juicier and more fragrant.
The dumplings alone are worth the trip to Noodle House, yet their buns (bao zi) are even more extraordinary. Unlike the dense and doughy buns that Cantonese restaurants offer at dim sum, the wrappers of these buns are surprisingly thin and light, with a sweet smell of yeast. Though there is no exact translation, the Chinese would call the skins of these buns "loose," connoting the certain mouthfeel one receives from the airy texture of the dough. And, like their dumplings, Noodle House's buns are stuffed with pork, seafood, and vegetable fillings. A favorite is the pork and leek dumpling - the meat is juicy with just the right amount of fat; the leeks add a savory fragrance unparalleled by the more commonplace pork and cabbage dumplings.
Strangely enough, the noodles of Noodle House are the least delicious of the bunch, even though they are freshly kneaded and cut. Still, if you're in the mood for a bowl of fresh noodles, the version at Noodle House is passable, with a decent chew to each strand and a somewhat flavorful broth. Most of the customers, though, return time and time again for the lovingly-made dumplings and buns at Noodle House.
Address: 958 E. Garvey Avenue; Monterey Park, CA 91755
Price range: Moderate, justified for its quality
Ambiance: Sanitary is the only way to describe it.
Don't miss: The cheap and delicious cold dishes; the dumplings (ask for them steamed, not boiled); the buns.
TO JOIN CALTECH TASTEBUDS on our future excursions, please visit our website www.its.caltech.edu/~tbuds.
Caltech Panel to Meet with First Lady of Niger
Students Plan to Protest Local Forever 21
In a show of solidarity with the farmers that tended a 14-acre plot of land in South Central Los Angeles, area Caltech and PCC students plan to join the protest and boycott of the local Forever 21.
The courts will ultimately decide the fate of the site where 356 local families once supported themselves through urban agriculture for over 12 years, but area activists see the boycott of Forever 21 as a way of expressing support for community supported agriculture over urban sprawl and pollution. For more information, check out Friday's showing of "The Garden" or visit southcentralfarmers.org.
Thomas McGill, professor of applied physics, emeritus, at the California Institute of Technology (Caltech) passed away on March 19. He was 66.
Born on March 20, 1942, in Port Arthur, Texas, McGill was the oldest of five children.
His research had been aimed at the development of new devices based on the fundamentals of solid-state physics, including Schottky barriers and amorphous materials, as well as the applications of heterojunctions and superlattices to a wide class of devices. McGill directed the theses of over 50 PhD students in electrical engineering, physics, and applied physics. He served for nearly 30 years as a consultant to the Defense Science Research Council of the Defense Advanced Research Project Agency, was a member of the congressionally mandated Semiconductor Technology Council, and served as chief of the Naval Operations Executive Panel.
McGill joined Caltech in 1971 as a member of the Division of Engineering and Applied Science. He was the first faculty member hired in the new discipline of applied physics. He received his BS from Lamar State College of Technology in 1964, and his MS and PhD from Caltech in 1965 and 1969, respectively, under Carver Mead. He was Fletcher Jones Professor of applied physics from 1985 to 1999, and became emeritus in 2008.
McGill authored or coauthored hundreds of publications and was personally known as an engaging lecturer and teacher, a caring mentor, a passionate scientific leader and contributor in many areas, as well as an important contributor and leader in many advisory and working groups for the government.
Married in 1966, he is survived by his wife, Toby Cone McGill, and two daughters, Angela McGill Avogaro and Sarah McGill.
In lieu of flowers, the family suggests a contribution to the Pasadena Humane Society.
Jon R. Weiner
Director of Media Relations
California Institute of Technology
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Email: jrweiner@caltech.edu
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