Walden Pond

Walden Pond in early November (Courtesy of trekearth.com)

Take a long, leisurely bike ride on the Minuteman Trail or travel half an hour via Commuter Rail, and you’ll reach historic Concord, MA, an important Revolutionary War site and home to literary greats like Nathaniel Hawthorne and Louisa May Alcott. A mile out of Concord is Walden Pond, sometime home to another literary great: Henry David Thoreau, writer, philosopher, abolitionist, notable tax resister, and more. The foundations of his hand-built cabin are still marked out with stones, and there’s a small sandy beach for lounging, a surprisingly expansive pond for swimming, and beautiful wooded trails for rambling and philosophizing in.

Taza Chocolate Factory

Taza Chocolate on display (Courtesy digboston.com)

Many of us have walked by the Tootsie Roll Factory on Main St., but fewer know that Cambridge has its own, local chocolate factory! Check out Taza in Somerville (30 minutes’ walk from SP) for artisanal, super-organic, direct-trade (that’s one step up from Fair Trade), Mexican-style chocolate. For $3 (pick up a discounted voucher from the MIT Activities Committee in Stata Center), you can take a guided tour and enjoy as many free chocolate samples as you can handle – cinnamon, vanilla, chili, chipotle… And since the only thing better than chocolate is chocolate inside of chocolate, be sure to try the choco-coated cocoa nibs!

Isabella Stewart Gardner Museum

Isabella Stewart Gardner Courtyard (Courtesy wordpress.com)

Even if you don’t normally like art museums, you might like to give the Gardner a try. It’s an ornate, turn-of-the-century, Italian-style villa that belonged to socialite and arts patron Isabella Gardner, and it’s still stuffed with her eclectic art collection, spanning antiquity to modernity. SP’s last outing to the Gardner had a few residents wondering if we couldn’t annex the Gardner’s luxurious interior courtyard, to serve students’ relaxation needs.

Boston Harbor Islands

Georges Island and Fort Warren (Courtesy Wikipedia)

Catch a ferry out from Long Wharf in Boston and visit the Harbor Islands. Explore an old military fort, participate in one of the many events hosted on the islands (a Native American cultural festival was being held during last summer’s SP outing), or just relax and enjoy the views of Boston and the Atlantic from one of many grassy hills. Once you’ve returned to Boston, it’s not too long a walk to Haymarket for outrageously discounted produce, or the North End for delicious Italian pastries! (For the record, of the North End’s dueling cannoli bakeries, I for one prefer Modern Pastry to Mike’s.)

By Diana Chien, SP Outings Chair

This year, the newsletter committee and the interest groups are teaming up to bring you monthly reviews of local restaurants,  outings and other activities.  This month, we start with some reviews of local restaurants.

Tango Arlington, a Vegetarian Nightmare

Argentinian Cuisine, 464 Massachusetts Avenue  Arlington, MA 02474

Tango Arlington (Courtesy of tangoarlington.com)

Upon entering the restaurant, we noticed the fine decoration. The skin of a dead animal immediately set the tone for the delicious evening that awaited us. The menu continued the meat theme, with a wide assortment of dishes entirely based on eating some flesh with a side of potato. We saw that the first option on the menu was a variety plate for two people, looked deep into each other’s eyes, and knew that was the chosen dish.

Our food arrived on a grill warmer (much to the envy of other diners) packed to the brim with sausage, ribs, chicken, and unidentified animal organs, all cooked to perfection. And, of course, there was a completely useless side of chips, which mostly served as a distraction from our real meat quest.

Tango Arlington, a carnivore’s dream.

We immediately began to stuff our faces, shoving in kidneys and sausages by the handful. Despite the seeming impossibility of consuming that much meat between only two people, by the end of dinner we were thoroughly satisfied and stuffed. Definitely a recommended stop for our carnivorous colleagues.

Price: Medium, 20-30 per entree

Overall rating: 4 stars out of 5

by Dan “The Mouth” Kolodrubetz and Boris “The Stomach” Braverman

Bon Chon

Korean restaurant at Harvard square, 57 J.F. Kennedy St Cambridge, MA 02138

Bon Chon (Courtesy boston.eater.com)

The restaurant looks somewhat like a fast food place, but it’s clean. Bon Chon doesn’t really look like an authentic Korean restaurant, but the decoration is ok. The most important part is the food. We only ordered the extra large chicken combo (with fried chicken wings and drumsticks) with soy-garlic sauce, which is enough for 5 people to eat. According to the restaurant, the chicken is fried 3 times. The skin is very crispy and the meat has a taste of the sauce and is juicy. The chicken doesn’t taste too oily or unhealthy compared to most of the fried chicken.

Bon Chon Chicken (Courtesy beantownbloggery.com)

I’m usually not a fan of fried chicken because it is usually too dense for me, but I would give 4/5 for this dish. However, it is little bit pricy for fried chicken with an average price of $9 per person.

by Anonymous

Jen Lee exploring the igloo on a snowy weekend.

Nothing beats a hot chocolate on a brisk, sunny day. The sweet aroma and the warmth of the cup through knit gloves gives off a sense of holiday and joy. Even as the Boston winter months grow brutal, it’s hard not to notice the beauty of winter. The sparkle of the ice on the Charles, the crunch of the snow as we walk to work, and of course the SP snowball fights in the courtyard. The hammocks might be gone, but last year students built an impressive igloo that fit six people at one point! It’s the perfect time to eat your first snowflake and build your first snowman.

Many of us come to MIT because we love the experience of learning something new. We get a rush from the struggle, as we inch closer and closer to conquering a new subject or skill. And MIT spends a wealth of resources to let the community have a fulfilling student life. From organizing the GSC Ski Trip where MIT students and guests have a chance to take over an entire ski resort for a weekend in late January, to some of the more local attractions, such as ice skating at the Johnson Center.

The GSC Ski Trip is an easy way to make new friends and learn how to ski. This trip often attracts a lot of newcomers and provides discounted travel, lodging and gear. There’s a party every night and there’s even night time skiing! Nothing quite like getting away from Boston to see a starry Maine sky, especially if you have a stargazing app on your phone.

Aditya Pathak, a first year in physics, flying on the ice on only his second attempt to ice skate.

My personal favorite, however, is the local ice skating rink at the Johnson Center right across the railroad tracks. It’s open to students every day and is a regular Saturday treat for me after a long workweek. You can rent skates right there for only $5, or bring your own. And if you want to brush up on your skills, there is always IAP ice skating and hockey classes taught for all levels. Or simply grab your neighbor (or your neighborhood hall councilor) and learn together. The radio is always on, so you can play off any falls as part of the new style of dance moves.

So after two hours of trying to keep up with the 10 year olds that are faster than light, I feel like my hot chocolate and feeling of joy is well earned.

By Tatyana Shatova, SP 2-South Hall Councilor

Last weekend, I achieved a longstanding dream of mine.  I finally went curling.

I can’t remember when I realized that I wanted to go curling.  Presumably, it was the first time I saw it on television.  Unfortunately, we Americans are only exposed to curling once every four years during the Olympics.  While other little girls were dreaming of being Tara Lipinski and triple salchowing their way to a Michele-Kwan-ass-kicking, I was more interested in hurling stones across ice and furiously sweeping my way to Olympic gold.

Collegiate players exhibiting delivery of the stone at the 2011 National College Curling Championship (source: MIT Curling Club website, http://web.mit.edu/curling/www)

I first learned about the MIT curling club during orientation.  I was thrilled to learn that I could achieve my dream of attempting the greatest sport known to man right here in Boston.   I asked to be put on the Curling Club list serve, and before I knew it I was on a bus headed to the Broomstones Curling Club in Wayland, Massachusetts.

Upon entering the club, we were split up into two groups—veterans and rookies.  The rookies were introduced to a gentleman named Herb, who promptly gave us his best “Curling for Dummies” speech.  We were told that above all, curling was a game of gentlemen and ladies.  We were expected to shake our opponents’ hands before and after each match, and to tell them “Good curling!”

Then, I realized something startling as Herb calmly told us about the dangers of curling.  This sport takes place on ice! Of course I already knew this, but for some reason the danger of this had never entered my mind.  I was suddenly terrified, as I am a person who can barely walk across solid ground without tripping, stubbing my toe, or otherwise causing bodily harm to myself or others.  Furthermore, as if ice wasn’t dangerous enough, we were told that we would need to wear sliders under our left feet while we were delivering the stone.  Sliders are basically Teflon plates that strap on to the bottom of your shoe.  They are invaluable to curlers, but quite terrifying to klutzes like me!

A curling arena with four “sheets”. The three concentric circles are called the “house”. (Source: Wikipedia)

After Herb’s speech on curling etiquette and safety was complete, the other rookies and I nervously entered the rink.  Our former bravado was now replaced by a sudden fear of falling, and of the pain and humiliation that such a rookie mistake would incur.

We all grabbed brooms and one by one tentatively tested out the ice.  To our great relief, it actually was not very slippery.  Curling clubs must constantly spray water droplets on the ice to maintain a “pebbled” surface.  The rough surface was actually only slightly slippery without a slider, and before the end of two hours I was running and sweeping with ease.

A curling “stone” or “rock” is made of granite and weighs approximately 40 lbs. Picking up a stone on ice is not advisable! (Source: Wikipedia)

Herb showed us how to deliver a stone, how to sweep, and how curling is scored.  It turns out that the graceful delivery of the stone that looks so easy on television is actually difficult to master on the first try!  On my first attempt, I was much too afraid of falling to give myself a good push out of the starting blocks, and consequently my stone petered to a pathetic stop mere feet from where I launched it.  After that, I gained more confidence.  We even played a quick scrimmage, and I’m proud to say that I actually scored a point; a great accomplishment, considering my first attempt at delivery.

Two hours flew by, and we returned to the bus feeling very accomplished.  The veterans had returned to the ice after a long summer off, and were happy to be back.  The rookies were all very excited about their newfound hobby, and chattered about how it was even more fun than they had expected.  All were chilled to the bone, and all were content.

By Dianne Elyse Kamfonik

In the culinary world, nothing transcends cultural differences as BBQ does. From Cuban churrasco to Korean dalkkotchi and Greek souvlaki, few things in life are as fundamental and provide such an opportunity for primal catharsis as cooking over an open flame. This is reaffirmed by the diverse groups I’ve seen outside using the grills. Everything from live octopus, Thai chicken satay, whole lamb, full racks of ribs, Japanese yakitori, and succulent scallops have roasted over SP flames. The grill is truly a canvass upon which you can create a masterpiece and one which I would encourage everyone to take a chance using before the beautiful summer weather chills towards winter.

Using the gas grill is easy and simple but be sure to follow the important rules posted next to the grills. (Courtesy of SP Photofile Chair)

As many of you are aware, we’ve recently just acquired two new built-in gas grills for our patio. They will be joined shortly by a new charcoal grill for those purists among you who swear by briquettes and woodchips.  Using either of the gas grills is as simple as doing a little prep in your room, bringing it downstairs, renting some grill equipment from the front desk, and turning the grills on. Granted, there are a couple of important steps (which are posted next to the grills) for safely starting the grills but in spite of those I am doubtful you have any equipment in your lab which is simpler to operate than our backyard beauties.

The most common objection I hear to why folks don’t BBQ or use the grills is because it “just takes too much time to prep stuff in my room, bring it down, cook it, bring it back up blah blah blah…” In reality, most dishes you’d consider cooking in the oven or in a pan are much easier and faster to cook over an open flame. Whereas baking chicken will set you back 20 – 30 minutes (not to mention the time it takes to heat up the oven), grilling chicken will take between 8 – 12 minutes and the heat is almost instantaneous once you ignite. In addition, cleanup with the grills is much easier as all you have to do is brush the grill gratings down and close the lid.

The other major stumbling block for residents is that they simply aren’t sure what to grill. My response is that this is an excellent opportunity to turn some of your more boring dishes into faster, more flavorful and exciting offerings. For example, why bake chicken when you can simply marinade some raw chicken in Italian dressing or another citrus/vinegar-based sauce while you’re at work and then come home and toss it immediately on the grills. Optimal marinade times vary, but a 7- to 9-hour grad student work day often falls in the golden zone for optimal flavor. Another good example is working with seafood. A major problem with cooking seafood is that it often sticks to the pan and makes your room smell like a wharf for the next several days. Why not wrap a piece of salmon in aluminum foil with soy sauce, lemon, grated ginger, and minced garlic and let it steam up over the grill?

Flipping Burgers at the Hall Councilor’s BBQ. Want to learn about how to make real burgers? Join the SP BBQ Interest Group today! (Courtesy of SP Photofile Chair)

Easy, tasty, impressive: Gentlemen, get ready to impress your dinner dates.

And on that note, for those of you who are looking to share recipes and impress or even those who simply want to learn a couple of tips and tricks on the grills, I’d like to invite any interested residents to join our Sidney Pacific BBQ Eating Club which will be running from August to October. We are in the process of scheduling our dinners but the goal will be to exchange different grill recipes and catalogue them for all to share. And if the idea of recipe exchange doesn’t get you all hot and bothered, remember:

Nothing forges friendships like food and flames!

Email Spatocco@mit.edu if interested in joining the BBQ Eating Club!

By Brian Spatocco, SP Chair of the Halls