Just got back from lunch at the Belgian Cafe, at 21st and Green Streets. I'll make this quick: fantastic beer selection (I had a very tasty Left Hand Milk Stout, from Colorado), good pomme frites (came with remoulade and smoked ketchup, mmm), and the burgers are killer. And it is less than 10 blocks from my apartment. This should make my cardiologist happy.
No, I don't really have a cardiologist.
Saturday, October 16, 2010
Oodles o' Noodles
Just wanted to give a shout out to the Nan Zhou Hand Drawn Noodle House in Philadelphia's Chinatown. I stopped there for a quick dinner last night. They make Lanzhou-style la mian, real handmade noodles, and this makes a world of difference. The bowls are big and pretty cheap ($6), and it tastes just like Chinese soup noodles should taste. I had the typical Lanzhou-style beef noodles (niu rou mian), but there is a variety on tap.
Since I was alone, I had to sit at a large round table across from a couple and their young son. They were very nice people, who were also clearly enjoying the noodles. The woman recommended the noodles in peanut sauce, said it was the best she had ever had.
Since I was alone, I had to sit at a large round table across from a couple and their young son. They were very nice people, who were also clearly enjoying the noodles. The woman recommended the noodles in peanut sauce, said it was the best she had ever had.
Talking Science
I want to share with you two science experiences I had in the last 10 days.
The first occurred at the recently held Biomedical Engineering Society meeting in Austin, Texas. Though the highlight for me was seeing many of my friends from Rice and EPFL, I also enjoyed a number of the talks. What occurred to me, though, as I was sitting in yet another talk, is how important communication is in science, particularly in the form of presentations (whether a conference talk, a department seminar, or a plenary), and how woefully inadequate we as scientists generally are at preparing and giving them. Black font on dark backgrounds, tiny and unlabeled graphs, spelling mistakes...and these are just the distracting Powerpoint slides. The students, at least, seem to practice their presentations, though their inexperience and nervousness shows through, but the more senior people often seem to just wing it. And most are not good enough to do so.
For some time, I thought that maybe most of the science at conferences is just average, with a few superlative examples shining through. That may be the case. But I am starting to wonder if perhaps it is just that so few scientists succeed at presenting their work at conferences, and what I take for average science is actually just mediocre presentation skills. Clearly I need to become better at separating the two, but I hope that as I move forward in my career, I make sure to spend a lot of time and energy on improving my scientific communication skills, and those of my students and post-docs.
The second science experience occurred yesterday, when I met with several other professors to discuss two grant proposals that we want to collectively submit. I was surprised by how much each of us knew about our respective fields, how little each of us knew about each other's fields, and how much I enjoyed the exchange. This interaction of ideas and scientific viewpoints may become one of my favorite parts of this job.
The first occurred at the recently held Biomedical Engineering Society meeting in Austin, Texas. Though the highlight for me was seeing many of my friends from Rice and EPFL, I also enjoyed a number of the talks. What occurred to me, though, as I was sitting in yet another talk, is how important communication is in science, particularly in the form of presentations (whether a conference talk, a department seminar, or a plenary), and how woefully inadequate we as scientists generally are at preparing and giving them. Black font on dark backgrounds, tiny and unlabeled graphs, spelling mistakes...and these are just the distracting Powerpoint slides. The students, at least, seem to practice their presentations, though their inexperience and nervousness shows through, but the more senior people often seem to just wing it. And most are not good enough to do so.
For some time, I thought that maybe most of the science at conferences is just average, with a few superlative examples shining through. That may be the case. But I am starting to wonder if perhaps it is just that so few scientists succeed at presenting their work at conferences, and what I take for average science is actually just mediocre presentation skills. Clearly I need to become better at separating the two, but I hope that as I move forward in my career, I make sure to spend a lot of time and energy on improving my scientific communication skills, and those of my students and post-docs.
The second science experience occurred yesterday, when I met with several other professors to discuss two grant proposals that we want to collectively submit. I was surprised by how much each of us knew about our respective fields, how little each of us knew about each other's fields, and how much I enjoyed the exchange. This interaction of ideas and scientific viewpoints may become one of my favorite parts of this job.
Thursday, September 30, 2010
Wo ist die Wissenschaft?
This is a question I find myself asking...myself (though usually in English) quite frequently these days. Since starting as a professor, I've done little in the way of what I would call 'science,' and a lot in the way of what I would call 'administrative drudgery.' Trying to decipher the Machiavellian machinations of the procurement office is my current challenge. I thought I would have more time to spend on, you know, trying to cure cancer.
Admittedly, I expected this, and I am just starting out, so the lab isn't ready. But still -- why is the life of a biomedical engineering professor permeated with so much non-science? This is a topic that I will definitely revisit.
Admittedly, I expected this, and I am just starting out, so the lab isn't ready. But still -- why is the life of a biomedical engineering professor permeated with so much non-science? This is a topic that I will definitely revisit.
Thursday, September 23, 2010
Philadelphia food scene
I think nationally, and certainly internationally, people don't realize how good the food scene is in Philadelphia. It's not just the quality, but also the diversity -- from hole-in-the-wall sandwich shops and streetside food trucks to outrageously trendy restaurants and white tablecloth fine dining. I want to highlight a few of the places I've visited in just the last week:
Capogiro: Their gelato is fantastic, the best I've had since Perche No in Florence. Flavors change daily and vary between their four locations: two in Center City, one by Penn, and one on Passyunk. Highlights: sweet basil, wildflower honey, and gianduja.
DiBruno Bros: After living in Switzerland, I've developed a real taste for fine cheeses and charcuterie. This shop in the Italian Market is going to be my salvation. Something to try: duck prosciutto made in Warminster, PA.
Giwa: A small Korean restaurant near Rittenhouse Square that I recently visited with my friend Katie for lunch. They have a really nice dol sot bibim bap.
Paesano's: I'd heard so much about this sandwich shop (actually two locations, one near the Italian Market, one on Girard) that I had to go. After all, who can resist the Arista, a roast pork sandwich piled high with roast suckling pig. I plan on going back -- I have, conservatively, five more sandwiches I absolutely must try.
Nan: This is a Thai-French BYO at the western edge of Penn's campus. Really nice food (my dad's black cod was expertly prepared), with a nice neighborhood feel to it.
Capogiro: Their gelato is fantastic, the best I've had since Perche No in Florence. Flavors change daily and vary between their four locations: two in Center City, one by Penn, and one on Passyunk. Highlights: sweet basil, wildflower honey, and gianduja.
DiBruno Bros: After living in Switzerland, I've developed a real taste for fine cheeses and charcuterie. This shop in the Italian Market is going to be my salvation. Something to try: duck prosciutto made in Warminster, PA.
Giwa: A small Korean restaurant near Rittenhouse Square that I recently visited with my friend Katie for lunch. They have a really nice dol sot bibim bap.
Paesano's: I'd heard so much about this sandwich shop (actually two locations, one near the Italian Market, one on Girard) that I had to go. After all, who can resist the Arista, a roast pork sandwich piled high with roast suckling pig. I plan on going back -- I have, conservatively, five more sandwiches I absolutely must try.
Nan: This is a Thai-French BYO at the western edge of Penn's campus. Really nice food (my dad's black cod was expertly prepared), with a nice neighborhood feel to it.
Tuesday, September 21, 2010
Welcome to my blog!
Even though I am about five years behind the times, I've finally decided to start a blog.
Why, exactly? Not sure. It would be a bit narcissistic of me to think that people on the Intarwebs would care about what I have to say. At the same time, since I feel like I have something to say, in the 21st century, the blog appears to be the medium of choice.
The big focus of my blog will be two-fold: chronicling my return and readjustment to life in America after four years in Switzerland, and giving some insight into the travails of wet-behind-the-ears assistant professor. Along the way, I'll probably have a thing or two to say about food, restaurants, travel, science, hiking, and games.
Why, exactly? Not sure. It would be a bit narcissistic of me to think that people on the Intarwebs would care about what I have to say. At the same time, since I feel like I have something to say, in the 21st century, the blog appears to be the medium of choice.
The big focus of my blog will be two-fold: chronicling my return and readjustment to life in America after four years in Switzerland, and giving some insight into the travails of wet-behind-the-ears assistant professor. Along the way, I'll probably have a thing or two to say about food, restaurants, travel, science, hiking, and games.
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