Mar 10, 2022 | 2022 Issue, Transforming
Caltech Analemmatic Sundial In 2007, supported by the Caltech Alumni Association, Bob Kieckhefer, BS (BS ’74) and Ponzy Lu, PhD (BS ’64) collaborated to give the current students a landmark that would maintain its place on the Caltech campus forever in stone. by...
Mar 2, 2022 | Techer Recipes, The Food Lab
Bringing Germany Home Tyson Mao (BS ’06), co-owner of Wursthall, a german restaurant and bierhaus in San Mateo, California, serves up a recipe—courtesy of Wursthall’s chef Kenji López-Alt—for a modern take on a traditional comfort food. by Liz Rauer Tyson Mao (BS...
Mar 2, 2022 | Techer Recipes, The Food Lab
Devil's Hoard Chocolate Soufflé Andrew Casteel (BS ’00), founder of Laughing Monk Brewing in San Francisco, California, shares a recipe for chocolate soufflé made from Laughing Monk Devil’s Hoard Imperial Belgian stout. by Liz Rauer Andrew Casteel (BS ’00),...