Volume 28 Issue 1

September 2005

MESSAGE FROM THE PRESIDENT

Dear CAFS members:

It is my honor and pleasure to greet you at the beginning of our new fiscal/operational year. Thanks to many hard-working members, the celebration of CAFS’ 30th anniversary at the Five Happiness Restaurant in was a great success. I think everyone at the banquet enjoyed seeing all the friends, watching the presentation of past events prepared by Dr. Peggy Hsieh, and listening to Dr. Cathy Ang reminiscing CAFS’s for- mation and many years of progress. The evening was topped off with Kenny Chuang’s beautiful clarinet recital. New Orleans was a great convention city for all of us to meet and enjoy. The Conven- tion Center was huge and cool. It is one of five cities for IFT to convene its annual meet- ing. But because of the damage inflicted by Hurricane Katrina, the city may never re- cover. Looks like we are not going back there in 2008 as planned by IFT. Dr. Fred Shih, a USDA senior scientist in New Orleans, was my guest at our July banquet. He was lucky to have decided to drive with his wife to Houston two days before the hurricane hit New Orleans. He told me later that the USDA may have to abandon the entire Southern Regional Research Center, an example of unexpected happenings as a result of Nature’s wrath.

For all of us fortunate enough not to be affected by these dreadful events, I suggest we move forward and try to make CAFS a better society in which to share our fellowship, knowledge, and experience. Mandated by our by- INSIDE THIS ISSUE: laws, I am chairing the Long Range Planning Committee, with two very capable members, Dr. Steven Pao, immedi- 1 ate past president of CAFS, and Ms. Judy Chan, one of our current directors. Together, we would like to suggest Letter from the President the following endeavors for the coming year as our long range planning: 1. Increase membership and promote CAFS among Chinese-American specialists – especially new graduates, by CAFS annual banquet 2-4 establishing a liaison at each university, state, or region to recruit new members. and financial report 2. Continue to consider the pros and cons of non-profit status for CAFS, and review the idea of setting up a CAFS Foundation proposed by the Executive Committee in 2003. Stories of new officers 5-6 3. Strengthen CAFS’s financial standing so that we can continue to offer scholarships and awards, to support wor- thy activities by members, and to fund necessary expenses for liaison with other food science-related socie- ties. 7-9 Stories of awarded member- 4. Facilitate exchange and cooperation with other food-related professional societies such as co-organizing or co- sand new members sponsoring meaningful and timely symposia and workshops. 5. Devote some space in our quarterly newsletter called “Profile in Scientific Achievement and Leadership” to 10-11 News in Food Technology highlight and showcase one of our members. 6. Review past activities to see if there are any unfinished tasks that need more work. About CAFS 12 The Long Range Planning Committee would like to ask all of our members to critique the plans shown above, and 13 give us your views and ideas about the various tasks. You can send e-mail to any one of us (Moy, Pao, and Chan). About this Newsletter Also, I am asking our secretary/editor to set up a “CAFS Mailbox” in each issue of Newsletter, which I suggested last year. The purposes of the mailbox are to provide a forum for discussion, a place to express your opinion or to ask questions about CAFS- or food-related matter.

Special announcement I welcome all members to write or call. I also want to welcome all the incoming officers and committee chairs and members (listed page 3 in this newsletter). I look forward to working with all of you in the coming year. New address, effective immediately Cathy Ang, 2209 Serrano Place, Fuller- With Warmest Aloha, ton, CA 92833 J AMES H. MOY e-mail: [email protected] James H. Moy CAFS newsletter 28(1) Page 2

A NNUAL BANQUET REPORT D R . Y. MARTIN LO

Dear CAFS Members,

The 2005 CAFS Annual Meeting cluding Margaret A. Lawson (IFT volved in CAFS activities. The th heartwarmingly marked the 30 President-Elect), Ann highlight of the night was indeed anniversary of our society with a Hollingsworth (IFT Past- the achievements of CAFS in the very nice dinner banquet program President), Dr. Huub L.M. last thirty years! Dr. Cathy Ang that took place on Monday, July Lelieveld (IFT International Divi- gave a very touching presentation th 18 at the Five Happiness Restau- sion Chair), Dr. Yao-Wen Huang on the history of CAFS starting rant at 3605 S. Carrollton Ave, (International Division Chair- from the launch of the society New Orleans, LA. Despite the dis- Elect), Dr. Cheng-I Wei (Dean of through various stages of transi- tance from the convention center College of Agriculture and Natural tion to where we stand to- where the IFT Annual Meeting Resources at University of Mary- day. The mighty wisdom and took place, many of our members land), Dr. James Swi-Bea Wu leadership of all CAFS past presi- and honored guests managed to (Director of the Institute of Food dents along with the cohesiveness arrive at the event on time and had Science and Technology, National built over the many years of a great time together. Taiwan University, Taipei, Tai- CAFS’s history have formed the With a pre-banquet slideshow run- wan), Dr. Pingfan Rao (Director, core spirit for the society. With ning pictures from CAFS events in Institute of Biotechnology, Fuzhou the younger generation emerging the last five years and light music in University, Fujian, China), Mr. Jay into this professional society, the background, Dr. Herbert Stone, Hua (Secretary General of the there truly are a lot to learn in IFT President, and Barbara Byrd Taiwan Food Science and Tech- order to step up to the plate. Keenan, IFT Executive Vice Presi- nology Association), and Mr. Al- dent, were among the first groups bert Chan (representing the Hong

to arrive at the banquet before Kong Food Science and Technol- heading out to another IFT dinner ogy Association). function in the same eve- The PowerPoint presentation pre- ning. They both commended on pared by Dr. Peggy Hsieh brought the long-time involvements and everyone’s memory back to the contributions of CAFS in many early days of CAFS. While senior IFT-sponsored international activi- members took a joyride though ties. We are much obliged to the the time tunnel, the new members attendance of many outstanding had a great opportunity to appreci- guests at the banquet meeting, in- ate each of the milestones set forth by the members and officers in-

DR. KENNY CHUANG

IFT EXECUTIVE COMMITTEE CAFS newsletter 28(1) Page 3

A NNUAL BANQUET REPORT D R . Y. MARTIN LO

Dr. Yong Hang, Chair of accumulative GPA reached allow us to come in two CAFS Awards and Scholar- 3.83/4.0. The 2005 CAFS hours ahead of time to set ships Committee and Profes- Graduate Student Scholar- everything up and provided sor at Cornell University, ship has two winners. In the a lot of extra services includ- announced the winners of M.S. category the winner is ing calling taxis after the this year’s CAFS Ms. Shaohong Yuan event. Of course the busi- awards. The CAFS Profes- (Advisor: Prof. Sam. K.C. ness could not be carried out sional Achievement Award Chang) from the North Da- without the support by those Y. Martin Lo, Ph.D.; Website: goes to Dr. Sheree Lin, co- kota State University with a who had put in much effort www.agnr.umd.edu/lo founder and president of S perfect 4.0 GPA in addition behind the scene. Designed Associate Professor of Food Bio- & J Lab., Inc., a professional to presenting three research by Yi-Chun (Afra) Yeh, a process Engineering laboratory conducting con- papers on quality of soy graduate student at the Uni- Extension Specialist of Food Proc- tract work on chemical and products during the 2005 versity of Maryland who is essing and Safety microbiological examination IFT meeting. In the Ph.D. also our new newsletter edi- Dept. Nutrition & Food Science, th University of Maryland of food and non-food prod- category, Mr. Qinchun Rao tor, the 30 Anniversary 3102 Marie Mount Hall, College ucts. The CAFS Distin- (Advisor: Prof. Peggy Hsieh) Polo Shirt was one of the Park, Maryland 20742 guished Service Award goes from the Florida State Uni- highlights at the event and P: 301-405-4509; F: 301-314- to Professor Peggy Hsieh versity whose research focus throughout the IFT Annual 3313; E: [email protected] (Florida State Univ.) for her is in food safety received the Meeting. I would also like to outstanding services that award. He also presented a extend my most sincere ap- promote the advancement research paper at the 2005 preciations to my graduate and well-being of IFT meeting. students Jing Wang, Hsin- CAFS. This year’s CAFS The spirit of celebration ran Lin Cheng, and Afra Yeh for Undergraduate Student all the way through the ban- their assistance starting from Scholarship was awarded to quet meeting and ended preparation of supplies to Ms. Lefan Zhuang, daughter with many happy winners of working at the registration of Dr. Hong Zhuang (CAFS handsome door prizes. I was desk for the event. Grati- secretary) and a student at personally thankful for the tude is also extended to John the University of Illinois at owner of the restaurant to Parry, Kevin Zhou, April Urbana-Champaign whose Hsu, and Alan Chu for all the efforts they have contrib- uted to a successful evening!

Banquet Site

BANQUET STAFF CAFS newsletter 28(1) Page 4

F INANCIAL REPORT D R . Y. MARTIN LO

Chinese American Food Society Financial Report as of July 15, 2005 Prepared by Y. Martin Lo, Treasurer

Item Amount Notes

Beginning Balance $ 10,979.02 As of July 10, 2004 (The ending balance of previous report)

2004 Annual Banquet: Hilton Las Vegas Food & Beverage $ (3,012.00) Hilton Las Vegas Audio and Podium $ (178.42) Total $3,190.42 to Steven Pao 8/6/2005 On-Site Registration $ 2,337.00 Deposited 7/23/2004 Membership Dues Received $ 340.00 15 pro + 4 stu; Deposited 7/23/2004 Expenses (Award Plaque + Certificare + Gavel) $ (196.39) To Kenny Chuang 9/10/2004 Expenses (Registration Supplies) $ (164.50) To Martin Lo 7/30/2004 2004 Scholarship: Graduate First Place $ (100.00) To Chien-Sheing Chen 8/6/2004 2004 Scholarship: Graduate Second Place $ (75.00) To Jie Sun 8/6/2004 2004 Scholarship: Graduate Third Place $ (50.00) To Chang-Shu Liu 8/6/2004 2004 Scholarship: High School $ (50.00) To Winnie Wu 8/6/2004 2004 Scholarship: High School $ (50.00) To Kevin Huang 8/6/2004 Subtotal $ (1,199.31)

Bank Account and Mailbox Rental: P.O. Box Rental for Year 2005 $ (58.00) To Postmaster 1/6/2005 Subtotal $ (58.00)

Incomes: Membership Dues Received by Mail $ 260.00 2005 Banquet Pre-Registration $ 485.00 Need to refund Q. Rao $15 (awardeee) Subtotal $ 745.00

Expenses: Newsletter $ (387.81) To Judy Chan 7/30/2004 Newsletter $ (476.85) To Hong Zhuang 11/6/2004 Newsletter $ (438.55) To Hong Zhuang 2/24/2005 Newsletter $ (427.32) To Hong Zhuang 5/27/2005 Newsletter $ (339.52) To Hong Zhuang 7/15/2005 Website Hosting (Aug 2003 to July 2004) $ (359.40) To Kenny Chuang 9/10/2004 CAFS 30th Anniversary Polo Shirts 200 Counts $ (2,000.00) To Martin Lo 7/11/2005 Subtotal $ (4,429.45)

Total as of July 15, 2005 $ 6,037.26 CAFS newsletter 28(1) Page 5

CAFS COMMITTEES FOR 2005-06

2006 Annual Meeting committee: Martin Lo (chair), James Moy Awards Committee: Fu-Hung Hsieh (chair), Peggy Hsieh, Yao-wen Huang By-law Committee: Yong Hang (chair), Cathy Ang, Pamela Tom Conference and Workshop Committee: Yao-Wen Huang (chair), Cindy Wu Long-range Planning Committee: James Moy (chair), Steven Pao, Judy Chan Membership Committee: Amos Wu (chair) Nomination Committee: Steven Pao (chair), Peggy Hsieh, Jack Huang, Martin Lo

S TORIES OF NEW OFFICERS D R . JAMES H. MOY

•Born in Guangzhou, (Esso in ); U.S. after finishing my high China as a U.S. citizen born changed to Lipton two years school and one year of col- abroad (father born in the later, then decided to go lege in China. I agree that U.S.). •Received B.S. and back to school to study Food the U.S. is a land of oppor- M.S. in Chemical Engineer- Science. tunity. Everyone has the ing from U. of Wisconsin- How do you like your job potential to develop him- Madison, •Worked three now? self/herself if he/she is will- years in the industry ing to work hard. My job as a professor and •Pursued and received a researcher was very satisfy- What is your belief in your Ph.D. in Food Science and ing. My major endeavor in career or in your life? Is Engineering from Rutgers there any specific event or other people (be modest tropical fruit irradiation gave and humble towards others, U. me the opportunity to de- someone who inspired you to be whom you are now? and be willing o help oth- •Joined faculty of University velop knowledge and pub- ers), and on the people one of . lish in this relatively new Everyone should work hard and aim high in order to meets in his/her life. I feel •Reasonably active in IFT: technology, travel to various achieve a certain goal in life. I have made a few good served in all capacities of the places to exchange informa- When I arrived in the U.S., decisions, and have met Hawaii Section (two terms as tion and promote this tech- my father had died of liver some wonderful people in chair); served on some com- nology, and be recognized as cancer just five months ear- my life. mittees and award jury at one of the experts in the field. After working at the lier. To have to struggle on national level; elected an IFT University of Hawaii for 37 my own through many ob- fellow in 1993; received the stacles was my challenge. I IFT International Award in years, I am semi-retired. believe in ‘destiny’ to some 2002. When did you go to United degree. I think one’s destiny States? Why did you make What was or is your first has to do with making judg- your choice to stay here? Professor job? Is it food industry re- ments and decisions at vari- James H. Moy Department of Molecular Biosciences & lated? Because my father was born ous points in one’s life. Bioengineering 1920 Edmondson Road, FT 73 First job was with a petro- in the U.S., I became a U.S. One’s destiny also depends , Hawaii 96822, U.S.A. Telephone: (808) 956-3853 leum research company citizen when I landed in the on one’s attitude toward FAX: (808) 956-8663 Email: [email protected] CAFS newsletter 28(1) Page 6

S TORY OF NEW OFFICER D R . PAMELA TOM

I joined CAFS two years ago. How do you like your job information to people be- With English as my first now? yond the traditional class- language, I went to Chinese room setting. school in San Francisco for I have always had a high My former supervisors in several years and learned level of job satisfaction. food science were very sup- portive of my involvement some Cantonese...it was very challenging for me because with professional socie- When did you go to United English is my first lan- ties. In addition to being States? Why did you make guage. I can read and extension specialists in their your choice to stay write enough Chinese to fields, they were elected offi- here? recognize the CAFS charac- cers in their IFT section and ters. division. They also served as I am a native San Francis- IFT committee chairs, re-

can. I chose to remain in gional communicators, and What was or is your first Northern California in national IFT Executive Com- job? Is it food industry re- Davis because my husband, mittee members. Through

lated? Ray, and I prefer living in a departmental and program- small college town compared matic resources, my supervi- My first professional job was to a metropolitan environ- sors provided me with with Cooperative Extension ment. funding to attend profes- Professor at the University of Califor- sional society meetings, and Pamela Tom nia. I worked as a staff re- a flexible work schedule Seafood Extension Program Manager What is your belief in your Phone/Fax: 530/752-3837 E-mail: search associate for the fruit which helped me balance [email protected] career or in your life? Is Web: http://seafood.ucdavis.edu - Seafood Network and vegetable processing career and family life. I am Information Center there any specific event or Mailing Address: Food Science & Technology Dept. specialist who had the first very fortunate to have had University of California someone who inspired you One Shields Avenue food technology extension this opportunity. Davis, CA 95616-8598 USA to be whom you are now? position in the U.S. in the I believe that combining an 1950s. My second job with open mind, positive attitude, Cooperative Extension was I am the seafood extension diligence, competence, sup- in consumer food marketing program manager for the portive work and home envi- with an emphasis in out- University of California ronments, and serendipity reach information for low- statewide. My current Coop- are keys to success. erative Extension position is income consumers (re: Ex- panded Food and Nutrition with the California Sea

Education Program funded Grant Extension Program by the USDA). which is funded by the US Although I have always Department of Commerce, National Oceanic and At- worked at the UC Davis, my primary clientele with exten- mospheric Administration.

sion have been food proces- In college I planned to be a sors, inspectors, trade asso- teacher. Cooperative Exten- ciations, and consumer edu- sion (a nationwide outreach cators. So...there is an in- program offered through dustry relationship. state land grant universities which have agricultural pro-

grams) involves transferring CAFS newsletter 28(1) Page 7

S TORY OF NEW OFFICER D R . VIVIAN WU

I am an Assistant Professor foodborne pathogens in Learn more experiences. in the Department of Food foods. I teach undergraduate Science and Human Nutri- and graduate courses includ- What is your belief in your tion at the University of ing Applied Food Microbiol- career or in your life? Is . My research areas are ogy and Sanitation, Food there any specific event or food safety and security, Microbiology, and Food someone who inspired you food microbiology, food Fermentation. I am also on to be whom you are now? fermentation, and rapid the Editorial Board of the

methods and automation in Journal of Rapid Methods microbiology. My particu- and Automation in Microbi- Work smart and work hard. Professor larly research interests are in ology. Be happy and be healthy. Vivian Chi-Hua Wu the development of new God will bring you to what Assistant Professor systems for rapid determina- you deserve to be. Department of Food Science & Human Nutrition When did you go to United 5735 Hitchner Hall, Room 106 tion of pathogenic injured University of Maine States? Why did you make My former Ph.D. advisor, Orono, ME 04469-5736 and non-injured microorgan- your choice to stay here? and my parents. Phone: 207-581-3101 isms in foods, and the devel- Fax: 207-581-1636 E-mail: [email protected] opment of strategies to con-

trol, eliminate, or prevent Graduate school.

S TORY OF NEW AND AWARDED OFFICER D R . PEGGY HSIEH

Y-H. Peggy Hsieh is currently guished Alumni Award from the spread of Mad Cow Dis- a Professor in the Depart- the College of Human Sci- ease. Peggy is an active life ment of Nutrition, Food & ences, Florida State Univer- time member of CAFS and

Exercise Sciences, Florida sity in 2002 and was hon- served as CAFS President State University. She re- ored as a Tyner Lecturer. 2000-2001. She is also the ceived a B.S. degree in Nutri- Her research interests in- recipient of the CAFS Pro- tion & Foods from Taiwan, clude developing rapid meth- fessional Achievement M.S. degree in Animal Sci- ods for ensuring food quality Award in 2004 and the ence from Purdue Univer- and safety, and functional CAFS Distinguished Service

sity, and Ph.D. in Food Sci- food research. She holds Award in 2005. Professor ence from Florida State Uni- eight patented and patent- Yun-Hwa Peggy Hsieh versity. Hsieh teaches several pending technologies. Her Professor and Tyner Lecturer undergraduate and graduate recent technology has been Ph.D. Florida State University Contact Information: 420 Sandels Building food science courses. She commercialized as several Tallahassee, Florida 32306-1493 (850) 644-1744 Office has been an invited speaker rapid immunoassay kits for (850) 645-1235 Lab (850) 645-5000 Fax to more than 50 national the detection of banned [email protected] and international meetings. animal tissue in food and

She received the Distin- feedstuffs for prevention of

CAFS newsletter 28(1) Page 8 S TORY OF NEW MEMBER D R . QIXIN ZHONG

Qixin Zhong is an Assistant Ph.D. in Food Science and of nutraceuticals, value-

Professor in Physicochemical Chemical Engineering from added utilization of byprod- Properties of Foods at the North Carolina State Uni- ucts, and proteomics related Food Science and Technol- versity. He also received his to food safety. ogy Department of the Uni- post-doctoral training at the versity of Tennessee. He Chemical and Biological received his B. Eng. in Ani- Engineering Department at mal Nutrition and Feed Iowa State University. His Processing from Wuhan research interests include: Professor Grain Industry College and characterization of physical Qixin Zhong

then worked as an engineer properties, physical and PhD, North Carolina State

at the Feed Research Insti- chemical modification of Assistant Professor

tute of the Chinese Academy ingredient properties, pro- Primary Affiliation: UT FST Expertise: Food Physical Properties of Agricultural Sciences for duction of microparticles Office/Contact Address: six years. His graduate educa- and nanoparticles for con- 2509 River Dr. Room 115B Knoxville, TN 37996 tion included an M.S. in trolled release of antimicro- Phone: (865) 974-6196 Food Science and dual bials and enhanced delivery Email: [email protected] Homepage: web.utk.edu/~qzhong1/

S TORY OF AWARDED PEOPLE Q INCHUN RAO

After getting my B.S. degree meat in raw, cooked and From my research, I have Now my research is still fo- of food science and engineer- autoclaved poultry products acquired lots of knowledge cusing on food safety issue. I ing from Jinan University and feedstuffs, which was and lab skills. As a matter of believe I will obtain more (JNU) in 1997, I was recom- also my thesis topic. After fact, my two-year study not achievements in food science mended to work as an in- about one year of effort, I only greatly intensified my in my future. structor responsible for developed a monoclonal interest in the research of teaching commodity detec- antibody-based sandwich food science but also broad- tion experiments at JNU. In enzyme-linked immunosor- ened my horizons in this 2002, Florida State Univer- bent assay (ELISA) which field. In 2003, I obtained the sity (FSU) gave me a golden can be used for rapid, sensi- University College Teaching chance to further my educa- tive and reliable detection of Fellowship and the College tion. Half a year later, I got undeclared mammalian pro- Graduate Scholar Award. an opportunity to work in teins in meat poultry prod- After I got my M.S. degree in Dr. Hsieh’s lab. From then ucts regardless of the extent 2004, I furthered to pursuit on, Dr. Hsieh led me into an of heat processing. The data my PhD degree under the interesting world – food were presented at the IFT instruction of Dr. Hsieh. immunology. 2004 Annual Meeting in Las What I have done was fo- Vegas and the IFT 2005 cused on utilizing immuno- Annual Meeting in New assay to detect mammalian Orleans. CAFS newsletter 28(1) Page 9 S TORY OF AWARDED PEOPLE L EFAN ZHUANG

My name is Lefan Zhuang and Nutrition Department with Dr. I graduated this May with a Manabu Nakamura and Dr. bachelor's degree in molecular Keith Singletary and earned and cellular biology at the distinction upon graduation for University of Illinois at Ur- the extensive research I con- bana-Champaign. I moved ducted. I also graduated Cum here from China when I was Laude and I am cur- from http://www.hormel.com/templates/knowledge/ five and I have lived in Ken- rently working for the Univer- tucky, , and Illi- sity of Illinois as a research spe- nois. I did research as an un- cialist. I plan on going to medi- dergraduate in the Food Sci- cal school in two years and I ence and Human Nutrition hope to apply my Food Science Department my junior and and Human Nutrition knowl- senior year. In my senior year, edge in the medical field. I completed my senior thesis for the research I did in the Food Science and Human

F INDING YOUR FIRST JOB IN FOOD SCIENCE

R ESUME WRITING FROM HTTP://WWW. IFT. ORG/

D O ' S The following is an outline • Use quality bond paper of the elements of a chrono- and preferably a laser quality D ON' TS • Avoid broad logical resume. printer • No "typos" or misspelled "responsibility statements words that fail to identify your • Leave some "blank/ Name, address, home achievements. white" space for ease of read- • Do not include your phone number ing work phone number on your • Avoid "cute" or "funny" Career Summary resume. This can be identi- items within the body of the Work history - most recent • For dates, use years only fied in your cover letter with resume of in accompanying (leaving out months) in your position first an explanation of your job material. work history Education, Training and status. • Avoid pictures • Use accomplishment Seminars • Do not include names statements to tell the reader Professional and civic asso- of references what it is you have done. ciations Avoid broad "responsibility" • Do not list personal Under each position in the statements that fail to ad- information work history, include repre- dress your achievements. • Avoid use of passive sentative accomplishments. • Use action verbs. words when an Action Verb • List educational creden- may be used effectively in- tials/achievements and stead. professional certifica- tions.

from http://www.hormel.com/templates/knowledge/ Current published articles from members

Visit CAFS on the Web! www.cafsnet.org

Chinese American Food Society Quarterly

Primary Business Address Yi-Chun Yeh 0112 Skinner Building University of Maryland College Park, MD 20742

The opinions expressed in this newsletter are the opinions of the contributors and do not necessarily represent the official position of

The opinions expressed in this newsletter are the opinions of the contributors and do not necessarily represent the official position of CAFS and should not be interpreted as such. Current published articles from members

Visit CAFS on the Web! www.cafsnet.org

Chinese American Food Society Quarterly

Primary Business Address Yi-Chun Yeh 0112 Skinner Building University of Maryland College Park, MD 20742

The opinions expressed in this newsletter are the opinions of the contributors and do not necessarily represent the official position of

The opinions expressed in this newsletter are the opinions of the contributors and do not necessarily represent the official position of CAFS and should not be interpreted as such. Welcome to CAFS' new members page. We appreciate your interest in joining our society. To become a member, you can either download the CAFS membership application/renewal/update form (PDF; double-sided) or use the follwing page, and send it in with your membership due to:

Chinese American Food Society cc: Dr. Martin Lo P.O. Box 194 Ashton, Maryland 20861

Special Thanks to contributors for this newsletter

Dr. James Moy Dr. Pamela Tom Dr. Peggy Hsieh Dr. Qixin Zhong Dr. Martin Lo Dr. Steven Pao Judy C. K. Chan Dr. Hong Zhuang Dr. Vivian Wu Dr. April Hsu Qinchun Rao Lefan Zhuang

NOTE FROM THE EDITOR

Dear readers,

This is my first editing experience in my life. I feel very honored that I have this chance to serve all of the members in Chinese American Food Society. This summer I had a wonderful time at the 30th CAFS Annual Banquet in New Orleans. I felt very happy that so many people came and joined this reunion. This is my second year studying in Maryland. Meeting Chinese people from many states and countries at the Banquet truly delighted my life in the USA. I want to give a special thank to my advisor Dr. Martin Lo who introduced me to this Society and recommended me as the 05/06 CAFS secretary and newsletter editor. I also want to thank everyone who gave me advices , responded to my e-mails , and proofread the newsletter. Without your help, I cannot accomplish this job. Thank you so much. In the coming year, I will do my best to edit this important newsletter for everyone and hope that more and more people will join this big family.

Yi-Chun (Afra) Yeh 0112 Skinner Building University of Maryland College Park, MD20742 3014054515 [email protected]

From http://www.hormel.com/templates/knowledge/