{"id":539,"date":"2021-02-16T12:33:22","date_gmt":"2021-02-16T17:33:22","guid":{"rendered":"https:\/\/geiselmed.dartmouth.edu\/msb\/?p=539"},"modified":"2021-02-16T14:20:29","modified_gmt":"2021-02-16T19:20:29","slug":"weekly-newsletter-vol-1-issue-46","status":"publish","type":"post","link":"https:\/\/geiselmed.dartmouth.edu\/msb\/weekly-newsletter-vol-1-issue-46\/","title":{"rendered":"Weekly Newsletter: Vol. 1 Issue 46"},"content":{"rendered":"\n\n\n
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Let's stay connected...<\/em><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n
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This week we celebrate Chinese New Year, aka Chinese spring festival (Chinese: \u6625\u8282 Chun Jie). 2021 is the year of the Ox!<\/p>\n

Chinese New Year is the most important festival in Chinese culture. This is when families get together and wish each other a good year. Traditionally people prepare dishes from scratch, like dumplings (means the chosen one), rice cake (means better year), etc. With the rise of urbanization (probably commercialism as well), convenience has won out over laborious preparation.\u00a0People tend to reserve a table with a full course banquet for the whole family at a restaurant.<\/p>\n

One favorite dish is tic-tac-toe hotpot (Chinese: \u4e5d\u5bab\u683c Jiu Gong Ge). In the Sichuan area (where hotpot is most famous), families choose to go to a hotpot place for New Year\u2019s Eve. I went to Chongqing (a city next to Sichuan) with my family in the pre-pandemic era last year. This picture reflects the genuine form of hotpot for Chongqing. Not only do the dividers separate the different ingredients, but they also block heat transmission in the pot, allowing the food to cook at different temperatures in the respective spots. Several decent Chongqing hotpot places have opened in NYC in recent years.<\/p>\n

Contributed by Ji Cheng, graduate student in the Halpern Lab
\nFeel free to reach out to him for more information about the Chinese New Year\u00a0 ji.cheng.gr@dartmouth.edu.<\/a><\/p>\n<\/div>\n<\/td>\n<\/tr>\n

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GEISEL CALENDAR<\/h2>\n<\/td>\n<\/tr>\n

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SUBMIT CONTENT<\/h2>\n<\/td>\n<\/tr>\n

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MSB CALENDAR<\/h2>\n<\/td>\n<\/tr>\n

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RIPs<\/strong><\/h2>\n

MCB<\/strong>
\nWednesday and Thursday 4 pm<\/strong>
\nZoom Link<\/a> Meeting ID: 946 7851 1368\u00a0 Passcode: MCBRIP
\n2\/17 Hector Sanchez <\/strong>(O'Toole lab), Hieu Nguyen <\/strong>(Kettenbach lab)
\n2\/18 Jose Delgado <\/strong>(Shoemaker lab), Zach Spencer <\/strong>(Ahmed lab)<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n
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CAREERS COFFEE HOUR<\/strong>
\nFor Graduate Students<\/em><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n
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Friday, February 19, 2021<\/strong>
\n11:00 AM<\/strong>
\nZoom Link<\/a><\/strong>
\nMeeting ID: 934 9974 0353
\nPasscode: 877740Geisel alum Dr. Arielle Baker will share their personal experience, insights about the role of a Program Officer, and tips for applying to fellowship programs. They will also address fellowships open to non-US citizens. Arielle trained as a neuroscientist under Dr. Allan Gulledge, but then moved into a position focused on science policy and advocacy. Arielle is currently a Program Officer with the Committee on Women in Science, Engineering, and Medicine (CWSEM) at the National Academies of Sciences, Engineering, and Medicine. Arielle transitioned from electrophysiology to science policy by way of the Christine Mirzayan Science & Technology Policy Fellowship, and currently supports a portfolio of projects focused on gender equity and inclusion in higher education. We hope you can join us!<\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n
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NOTABLE COMMENTARY & ENTERTAINMENT<\/strong><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n
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After a year of anxiety, what can we expect from the Year of the Ox in 2021?<\/a><\/p>\n

Feb. 12 marks the beginning of the Year of the Ox. The second animal of the Chinese zodiac, the ox denotes the hard work, positivity and honesty that will be manifested in all of us in the coming 12 months, according to astrologers.<\/div>\n<\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n
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Chinese New Year vs Lunar New Year<\/a><\/strong><\/p>\n

There is, however, a distinction between the two terms, and\u00a0there are two important things to keep in mind.<\/p>\n<\/div>\n<\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n
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Chinese New Year Songs<\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n
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2021 Lunar New Year- good luck tips and important dates.<\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n
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Lunar New Year Family Workshops<\/strong>
\nHopStop Family Workshop<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n
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Dumpling Making<\/a><\/strong> with Artist & Chef Cai Xi
\nAn important part of this holiday is the food \u2014 and that means lots of dumplings!<\/div>\n
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Year of the Ox Shadow Puppetry<\/a><\/strong> with Sandglass Theater
\nlearn the basics of shadow puppetry. Using items from home, we'll create a shadow box stage and two-dimensional puppets and animate them on a screen<\/div>\n
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RECIPES OF THE WEEK<\/strong><\/p>\n

Yearly Cake For Lunar New Year Celebration<\/strong>
\nFrom the kitchen of Pam Yeh<\/p>\n

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Ingredients
\n1 bag (1lb) sweet rice powder<\/div>\n

\u00bd cup butter (melted)
\n1 \u00bd cup sugar
\n1 \u00bd cup boiling water
\n4 eggs (beat together)
\n1 teaspoon vanilla
\nOptional: raisins, dried cranberries, nuts, etc.<\/p>\n

Instructions
\nAdd sweet rice powder and sugar. Add the boiling water to this mixture and stir it until smooth. Then add the eggs, mix in vanilla. Can add optional dried fruits and nuts.\u00a0 Pour mixture into butter-glass cake pan and bake at 325 degrees for 45 minutes.<\/p>\n

Cut into squares and serve hot or cold.<\/p>\n

May need to microwave them a little the next day.<\/p>\n

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Ji\u2019s Secret Hotpot Dip<\/strong><\/p>\n

1 tbs oyster sauce
\nhalf tbs shrimp sauce
\nhalf tbs shacha sauce
\n2 tbs sesame sauce
\n1 tbs sesame oil
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Twice cooked\/Double cooked Pork Belly<\/strong><\/div>\n
From the kitchen of Xiaofeng Wang<\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n
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Twice Cooked Pork (\u56de\u9505\u8089), is a classic Sichuan dish of spicy seared pork belly, that every family can cook and has become famous and popular across most parts of China. This is my favorite dish to cook and order whenever I go to a Sichuan restaurant.<\/p>\n

Ingredients
\n500g Pork Belly
\n1 green onion
\n1oz Sichuan peppercorn
\n1 small bunch garlic sprout (can be replaced with leek or cabbage), end removed and cut into pieces
\n2 long red chili peppers
\n1 inch scallion stalk, cut into small pieces
\n1\/2 thumb ginger, sliced
\n2 garlic cloves, sliced
\n1 tablespoon fermented Sichuan bean paste (Spicy or non-spicy)
\n2 teaspoons dou-chi (fermented black beans): optional
\n1 teaspoon light soy sauce<\/p>\n

Instructions
\n1.\u00a0Place pork belly in a large pot with enough cold water to cover. Add 1 green onion, sliced ginger, and 1oz Sichuan peppercorn seeds (this will add on extra flavor to the pork). Bring to boil and simmer for 30 minutes. Transfer out and set aside to cool down. You can submerge in cold water. Or I usually put it in the freezer for 30min, so it\u2019s easy to cut the pork belly into thin slices.<\/p>\n

2.\u00a0Smash the head of garlic sprouts and then cut the head part and leaves into 1.5 inch sections. Remove the seeds of red pepper and cut into pieces. Or you can use a grinder to mince the peppercorns.<\/p>\n

3.\u00a0Heat up around 1 teaspoon of oil in wok, or use an oil spray (Do NOT use too much, otherwise the dish might be a bit greasy), keep at medium-heat, fry the pork belly with gentle stir, until they begin to loose oil and slightly brown. Add minced garlic, sliced ginger, minced scallions, and peppercorns, keep stirring. \u00a0Fry for a longer time can reduce the oil. If the pork belly is more of lean meat, do not over-fry it. I personally like it to be a bit crispy, so I tend to fry it a bit longer until both most of the slices turn brown. Add fermented bean paste and black beans, keep stirring for another 2-3 min.<\/p>\n

4.\u00a0Add red pepper, garlic cloves (leek or cabbage) Leek is very easy to find locally. Turn to high-heat, fry for another 2-3 minutes. Add light soy sauce, mix well and transfer out immediately.<\/p>\n

5. Enjoy with steamed rice.<\/p>\n<\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n
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THANKS FOR SHARING<\/strong>
\nyour winter photos<\/p>\n

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Kamran Tariq<\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n
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Alan Eastman<\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n
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Aniko Fejes-Toth<\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n
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COVID-19 INFORMATION<\/h2>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n
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What happens if I answer \"Yes\"<\/strong>
\nto any of the TSA questions?\u00a0STAY HOME!<\/strong><\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n
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Students call Dick's House, at 603-646-9400.Faculty and staff call Axiom Medical at 877-502-9466 or primary care provider.<\/p>\n

Do not<\/strong> visit Dick's House or your primary care provider without calling first.
\nHealth screening guidelines.<\/a><\/p>\n

Website Links for your Reference:<\/strong>
\nSchedule your COVID test:\u00a0https:\/\/health-clinics.dartmouth.edu\/<\/a>
\nDartmouth COVID information:\u00a0https:\/\/covid.dartmouth.edu\/<\/a>
\nCOVID Testing FAQs:\u00a0\u00a0https:\/\/www.dartmouth.edu\/hrs\/covid\/index.html<\/a>
\nEmployee Testing Policy:\u00a0\u00a0https:\/\/www.dartmouth.edu\/hrs\/pdfs\/eetestingcovid.pdf<\/a><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n
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DARTMOUTH COVID-19: <\/strong>
\nCoronavirus Information<\/div>\n

S T A Y\u00a0\u00a0 I N F O R M E D<\/a><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n
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  Let’s stay connected…     This week we celebrate Chinese New Year, aka Chinese spring festival (Chinese: \u6625\u8282 Chun Jie). 2021 is the year of the Ox! Chinese New Year is the most important festival in Chinese culture. This is when families get together and wish each other a [\u2026] <\/p>\n

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Read More<\/a><\/p>\n","protected":false},"author":36,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[4],"tags":[],"class_list":["post-539","post","type-post","status-publish","format-standard","hentry","category-newsletters","author-36"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/geiselmed.dartmouth.edu\/msb\/wp-json\/wp\/v2\/posts\/539","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/geiselmed.dartmouth.edu\/msb\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/geiselmed.dartmouth.edu\/msb\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/geiselmed.dartmouth.edu\/msb\/wp-json\/wp\/v2\/users\/36"}],"replies":[{"embeddable":true,"href":"https:\/\/geiselmed.dartmouth.edu\/msb\/wp-json\/wp\/v2\/comments?post=539"}],"version-history":[{"count":33,"href":"https:\/\/geiselmed.dartmouth.edu\/msb\/wp-json\/wp\/v2\/posts\/539\/revisions"}],"predecessor-version":[{"id":572,"href":"https:\/\/geiselmed.dartmouth.edu\/msb\/wp-json\/wp\/v2\/posts\/539\/revisions\/572"}],"wp:attachment":[{"href":"https:\/\/geiselmed.dartmouth.edu\/msb\/wp-json\/wp\/v2\/media?parent=539"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/geiselmed.dartmouth.edu\/msb\/wp-json\/wp\/v2\/categories?post=539"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/geiselmed.dartmouth.edu\/msb\/wp-json\/wp\/v2\/tags?post=539"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}