Alumni Weekend and Reunions 2024
Alumni Weekend and Reunions
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Sean McKenna
BS ’17 | Economics and Applied and Computational Mathematics “The Chang Prize fast-tracked me to becoming a subject...
Annual Meeting of Members of the Caltech Alumni Association
The 2024 Annual Meeting of Members of the Caltech Alumni Association took place online, via Zoom, on Thursday,...
Krystal Vasquez
Krystal Vasquez created this piece in the hope that one day all these barriers are finally torn down and the disabled scientists that come after her can feel proud of their identities
Eugene N. Parker, DAA, TB
PhD
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51
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Physics
William “Bill” J. Sharman
BS
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75
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Applied Physics
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.
A Centennial Celebration for Richard Feynman
On May 11, 2018, Richard Feynman—beloved Caltech physicist, Nobel Prize-winner, and masterful storyteller—would have turned 100 years old.
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.
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.
Delicious. Now, What to Drink?
Diego Benitez (PhD ’05), founder of Progress Brewing in South El Monte, California, knows a good meal is never complete without a complementary beverage. “I try to figure out the intricate and complicated relationship of physiological and psychological factors that determine taste preferences in people,” says Benitez, who has 10 years of professional pairing experience. Here are his thoughts on the perfect pairings for this German meal.
Berries Athenaeum
This dessert needs no introduction.