Category Archives: Food

MIM Life Series: Portland and MIM Classmates

By Yuanqian Sun

I want to say, I love all of our MIM members! They are like my family right now. We are working together and learning together almost everyday. Here are some memorable moment I personal took during the term.

  1. Portland, Oregon
  2. Portland State University
  3. Chinese group in Japanese class
  4. Classmate’s wedding reception
  5. Have Chinese traditional dim sum with my friends

First of all, I want to say, I love Oregon, I love Portland. This is the place I have lived for already five years but I am still liking it.

Mount Hood is the best place we can go outside with our classmates. I came with my classmates on the weekend and it was so beautiful. We can climb or drive to the mountain top.


Then, I want to say, Portland is the beautiful city that I like the most in United States. I have been to a lot of states and a lot of cities, none of them makes me feel like home. Portland people are so nice, they always smile to you even if they don’t know you. Also, the weather is so nice in the summer. I like it.


I like my classmates in Portland State University MIM program. Although we are Chinese, we didn’t know each other before we came to MIM. I would like to say, MIM gave us the opportunities to let us meet and know each other. I am very happy to know them and be their friends.

Rita 3

This is the picture we took in Japanese class. it’s so fun that MIM program provided us a chance to learn a different culture and a second language. The Chinese students were learning Japanese in the past year. We were not only learning Japanese, but also the culture.


This is the picture at Derek’s wedding party. He was the second MIM member to get married in our program, and the first one who held a wedding during our school year. We all came to celebrate. This makes us just like a family. All of the MIIMers are like sisters and brothers. We are all very happy that he can find his love.


After class, we would have lunch or dinner together. This is the picture we have Chinese traditional dim sum in HK Café. They are my Thai friends. They are all very nice. They were learning Chinese for a year and they really like Chinese culture. When we have dim sum, they try to use their Chinese to made the order.


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Filed under Food, Guest Bloggers, MIM GENERAL, Portland, Student Life

MIM Asia Field Study Part 2 – China

By Jake Culian

Last time we discussed our travels through Japan, but as soon as that was over the MIM cohort of 2015 dashed off to Shanghai.  While we had all greatly enjoyed Japan it was time to continue our adventure and visit one of the largest cities in China.  To start things off we had lunch on our first full day there on the eastern side of Shanghai.  In the background you can see faintly one of the tallest buildings in Shanghai.

China 1

One of the first companies we went to visit was an electronic car components manufacturer named Hella.  Hella is a German based firm with 4 facilities in China and we got to visit their Chinese headquarters.  This firm produces many car parts which include circuit boards or other electronic components and this facility prides itself for having the lowest defect rate among Hella factories.  After viewing their factory we got to talk to a top facility manager who was able to discuss with us many of the issues of their business in Shanghai and new market trends.

China 2

While we had traveled by bus on all our company visits in Tokyo while in Shanghai we got a special treat and got to ride the bullet train up to Nanjing to visit one of the Hanes factories.  It was amazing watching the speedometer march up towards 300 km/hr and not feel anything.  The Hanes factory was interesting in that they actually ship 70% of their yarn to China from the US and then ship the cut products elsewhere to be made into garments and finally back to the US as a finished good.  The excitement wasn’t over though because on our way back into Shanghai our train stopped less than a mile outside the station for an hour because of technical issues.  Guess everything can’t go smoothly.

China 3

One of our two cultural excursions during the China section of the trip took place in Nanjing where we got to visit the Nanjing History Museum.  Never one to miss the opportunity for a photo when we saw the development of man pictures we just had to recreate them as a development of the modern businessman.  The museum had a wide variety of artifacts from many different periods of Chinese history including pottery, art, furniture and recreations.

China 4

The next day we returned to making company visits and this time visited a Toll Global Forwarding facility located nearby our hotel in Shanghai.  The Toll Group is an Australian based logistics solutions provider which prided itself on coming up with innovative total solutions which help companies in more ways than just cutting costs in logistics.  In the background you can see an example of these logistics solutions where they would pick and pack multiple types of wine and send them together to end users as a way of saving their customer an addition step in the shipping process.

China 5

One of my personal favorite things about Shanghai was how centrally located we were.  Below you can see the hotel with a spaceship on top.  That’s the Radisson Blue Hotel and it’s located on Nanjing Road, a major commercial area with lots of shopping and amazing food.  From the hot pot restaurant we nicknamed painful pot to the Xinjiang style restaurant 2 blocks from where we were staying we never lacked for good food.  The park across the street had a really fun bar in a little pond as well.  Then of course there were the two buildings we decided were probably Sauron’s tower, one of which you can see right in the middle here.

China 6

My favorite company visit was this one below, a flavoring and fragrance company called Symrise.  Our host was a little hesitant about our visit and started out not entirely pleased to see us, but like everyone we have visited on this trip so far we were able to win them all over.  Everyone we have talked to so far has been surprised how international our cohort is and then even more surprised how challenging the questions we ask are.  Since school has started some class members have struggled with being forced to speak up and exit their comfort zones, but now we get to see the vast rewards as potential employers are impressed time and again by the level of thought we present.

China 7

Our second cultural tour was visiting Suzhou University about an hour and a half outside of Shanghai.  This was the second of three colleges that we will visit and seeing how different programs work is an extremely valuable part of this trip.  In addition it allows us to start making connections with people who are going to be working in the same sort of fields we will be.  The students guided us around Suzhou and then took us to a large garden complex.  It was fun getting to walk around a more traditional Chinese city and cool to get to know more international students.

China 8

As business students it would never do to leave a city like Shanghai without doing some firsthand research on local small business strategy.  Towards this end many of visited the old market district up near the bund above our hotel.  Walking through the market was a little bit of an overwhelming experience with huge numbers of people and endless little shops.  Since this is China they also take their lights and colors seriously as can be seen below.  Don’t let the colorful exterior fool you though, the shop owners are vicious bargainers.

China 9

And now we come to the end of our time in Shanghai and the beginning of the next adventure.  Our time in Shanghai wasn’t very long, only until the afternoon of Friday the 13th but we all had a fun time.  As the trip kept going we all started getting tired from the constant running around, but with only one country left we can’t stop now.  Here we’re waiting with our brave program director in the Shanghai International Airport for our airline to let us check in.  It was a great time in Shanghai, and next stop Ho Chi Minh City Vietnam!

China 10

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Filed under Asia Trip, Business and Asia, Business Tours, China, Food, Japan, Vietnam

MIM Asia Field Study Part 1 – Japan

By Jake Culian

One of the coolest parts about the MIM program is the Asia trip.  We left Portland for Tokyo on March 1st and were there till the 8th.  We had all finished off finals the previous week and before any of us knew what was happening we were sitting in the airport waiting to fly overseas.


With the glories of the International Date Line we took off at 11am and didn’t land until 3pm the next day.  After being stuck on a plane for almost 11 hours we did what any hungry college student would do… we went and found food.  Needless to say we were not disappointed with the food we found here.


We had the pleasure of staying the Grand Prince Takanawa Hotel during our stay here.  The first morning we all got dressed up and enjoyed a wonderful breakfast.  Then before we got on our bus to go visit our first company we took a group photo to commemorate the occasion.


As our very first company visit we got to see the Kewpie Mayonnaise plant.  This is a really interesting facility which has the ability to automatically crack around 20,000 tons of eggs per year.  We got to see these machines in action and they were quite interesting and part of a highly automated process, but like in most of the facilities we visited we weren’t allowed to take pictures of the process, so this is the line-up of salad dressings the produce which they allowed us to sample during lunch.


Later during the week we got to visit one of the Nissan plants located near Tokyo.  They produce 4 kinds of cars here including the Leaf electric car all on the same assembly line and in the order they are desired.  It was cool to see the differences between this plant producing regular sized cars and the Hino Toyota plant producing large trucks.  In this picture one of our translators, Hiroshi from Direct Force, is helping us ask questions to the guide from Nissan.


As is probably becoming clear I really enjoyed all the opportunities we had to eat good food and no trip would be complete without the opportunity to eat from a chocolate fondue fountain.


As someone who grew up in the United States it never ceases to amaze me just how huge cities in Asia can be.  From our hotel rooms we could look out across the city and see Tokyo Tower.  Getting the chance to go and explore the city definitely exposed us to a vast set of cultural differences for those of us from the US and China.


Almost as important as seeing how facilities and factories work in Asia is looking at the local culture.  We were given a free day to go out and explore the city on Saturday March 7th and most students explored the city.  This was one of the most impressive sights anyone found, a shrine which our Thai students went to go see.


On one of the last days before we left for Shanghai we visited with a group of Japanese economics students at Tokyo Kaizi University.  They really made us feel at home and helped teach us how to prepare a variety of Japanese traditional foods.  Here we are trying to evenly cook Takoyaki.


Finally as we prepared to leave Tokyo to make our way to Shanghai we all posed back in the gardens behind the Grand Prince Takanawa Hotel.  We had a blast visiting Japan and I know I really look forward to making it back at some point.  We got a chance to grow as a cohort and see how many of the concepts we learn in class are applied in real life.



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Filed under Asia Trip, Business and Asia, Business Tours, Food, Japan

Tour of Ramen in the Portland Metro Areas

After returning from the MIM Asia Trip last March and discovering the awesomeness of authentic ramen in Tokyo, Japan, I was determined to try to hunt down the best ramen in the Portland Metro area. So I rounded up a few willing participants and started the “Tour of Ramen.”

Going on tips and leads from other foodie friends, Japanese friends, and friends who have experienced Japan, Tour of Ramen went on three Ramen excursions before the whole experiment got out of control in a good way. I used a rating scale from 0-5, zero being the worst ramen to ever exist, and five being the best ramen outside of Japan in the Portland Metro area. My final judge for each ramen excursion was Naoki, our one MIM Japanese student in the 2010 cohort.

First stop for Tour of Ramen: Shogun Noodle (near Fubonn, the Asian grocery store)

2838 SE 82nd Ave, Portland, OR 97266

(503) 200-5151

Number of participants: 4 (three Americans – two whom have been to Japan, and one Japanese)

Shogun Noodle's ramen special

Shogun Noodle's ramen

Shogun Noodle's shoyu ramen

Ramen arrives, and Naoki looks at it and exclaims, “What is this?!” (Uh oh.) He explains that the broth has not been cooked long enough to give the ramen a deep flavor. The noodles are not hand made. The pork is thinly sliced, wimpy, and pretty bland compared to the thick, flavorful pieces of pork you get in your ramen in Tokyo, Japan.

Tour of Ramen Rating for Shogun Noodle (0-5): 1.5

Second stop for Tour of Ramen: Yuzu (Yuzu is tricky to find due to their lack of signage and the fact that it is a little hole in the wall place in a strip of businesses)

4130 SW 117th Ave., Suite H, Beaverton, OR 97005

(503) 350-1801

Number of Participants: 7 (Four Americans – one whom has lived in Japan for a few years, three who have been to Tokyo, Japan, a Romanian-American who speaks Japanese fluently and has also spent a significant time in Japan, a Shanghainese who spent half her life in Japan, and one Japanese)

Tour of Ramen team (3 out of 7) sample Yuzu's ramen: Naoki (MIM 2011 candidate from Japan), Raiza (MIM alumni, Romanian-American who speaks fluent Japanese), Gigi (MIM alumni, Shanhainese who spent half her life in Japan)

Yuzu's ramen

Yuzu's ramen

Yuzu's ramen

Yuzu was recommended by a Shanghai MIM alumni who spent half her life in Tokyo, Japan. Naoki was impressed with their ramen. He noted that although the noodles were not hand made, their broth had a very intense and deep flavor like that of ramen broth in Tokyo, Japan. Yuzu did a good job cooking their broth long enough to bring out the flavors. Everyone agreed Yuzu’s ramen was very tasty.

Tour of Ramen Rating for Yuzu (0-5): 4.0

Third stop for Tour of Ramen: Shigezo

910 SW Salmon St., Portland, OR 97205

(503) 688-5202

Number of Participants: 11 (A Chinese-American originally from Hong Kong, two Koreans, a Romanian-American who speaks Japanese fluently and has also spent a significant time in Japan, a Shanghainese who spent half her life in Japan, five Americans – all of whom have been to Tokyo, Japan and one who has lived in Tokyo for a few years, and one Japanese)

Tour of Ramen grows out of control to 11 participants, all jammed into a tatami room at Shigezo

Close up of Shigezo's ramen

Shigezo's tonkotsu ramen with side of soft egg and nori

Shigezo's tonkotsu ramen with side of soft egg and nori

Shigezo was recommend by a friend-of-a-friend that is from Japan (he also recommends the grilled chicken wings – order without sauce as it is served in Asia, which is, btw, very delicious). We were all impressed with Shigezo’s ramen. The portions are huge; you can order sides of egg, nori, and vegetables (ask for the sides menu if they do not give it to you initially). You can share a large bowl of ramen with two people and save a little money that way. Naoki gave Shigezo a 4.2 out of five, beating out Yuzu by 0.2. I asked why and he explained that the 0.2 extra points were given for Shigezo’s hand made noodles but that Yuzu’s broth is cooked longer and has a deeper more intense flavor than Shigezo’s broth, which is clearly not cooked quite as long. The great thing for MIMers is that Shigezo is located on the corner of SW Park and SW Salmon at the end of the South Park Blocks, walking distance from Portland State University campus! Shigezo also serves dinner until 10pm and has a late night menu until 11pm and 12am on some nights. One negative about Shigezo is that the wait for food is unpredictable, especially when they are busy and if you bring a larger party. It is not the place to go if you are in a rush to eat and run.

Tour of Ramen Rating for Shigezo (0-5): 4.2

Other ramen places to try with friends: Mirakutei and Biwa. I have been to both but not with the Tour of Ramen team and my official Japanese rater so I will refrain from giving my opinion of their ramen in this blog. Since the Tour of Ramen team keeps growing by 3-4 people each time, I don’t think either place is big enough to support 15-18 people showing up for dinner!

Mirakutei's ramen

See, it’s not all work in the Master in International Management program!

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Filed under Ali's Entries, Alumni, Asia Trip, Food, Japan, Student Life

Learning by dining: The charm of Southeast Asian Food = the meaningful perspectives of culture

Over past decades, we have already heard the term “Leaning by Doing,” which is the new era of learning method. However, today I would like to introduce you guys to my newly invented method of cultural learning, called “Learning by Dining”. Yeah, I am going to bring your guys to the Southeast Asian kitchens to dine and learn about its cultures… ready? Go!

In Southeast Asia, dining is the most important part of life. The key reason is that more than 3 of 4 of the Southeast Asia population is agriculture-based. The staple food throughout the region is rice, which has been cultivated for thousands of years. In Thailand, when the guests come over to the house, the house owners always greet them that “Welcome…welcome… let’s eat some rice!”

Simple daily meals and elaborate feasts characterized all Southeast Asian culinary culture. In general, meat and veggies are typically chopped into small pieces prior to cooking, meaning that the food can be cooked quickly and economically. Most food is cooked by quick blanching or stir-frying and steaming. Simple life and sufficiency economy influenced Southeast Asian cuisine culture- Southeast Asians are concerned with nutrition, economy, and ease of preparation as it relates to their food.

Most of the region has a strong influence of Chinese and Indian foods. Even though the ingredients are mostly similar throughout most of the region, they are nonetheless adapted by each culture to suit their palate and taste. For example, the Thai spicy food is significantly different from the Malaysian or Indonesian ones.

Traditionally, food is consumed in Southeast Asian on a mat raised off the ground. In the past, people eat food with their hands. The warm temperature from body could help keep the food in the preferable temperature. Moreover, it is a very direct way to experience the food texture, and people usually wash their hands before and after the meals. Only the right hand is used as it is concerned as the cleaner hand. However, the western culture has impacted the modern homes to use a table, chairs, and utensils nowadays. Knives are still unnecessary, anyway. The exception is Vietnam, where the influence of China was much stronger than anywhere else in the region. In Vietnam, each person uses chopsticks to eat meals. Generally, food is eaten at room temperature as the climate is quite warm throughout the year. Compare to Western food, most of Southeast Asian food is relatively warm.

The food consumed in Southeast Asia varies not only by country, but by religious and ethnic tradition. The diversity makes Southeast Asian food an amazing adventure to people who try to master such cooking. From my experience, after I had some amazing wings at Pok-Pok restaurant in Southeast Portland, I tried to search for the recipe guide in Google. I found that many dudes tried to create the recipe for those wings. However, the ingredients seem so weird for Southeast Asian foods- some of them are maple syrup, ketchup, or butter! No way, those things are never or rarely the part of Southeast Asian dish! Instead, fish sauce, soy sauce, palm sugar, and some traditional herbs are the key of making Southeast Asian dish!

Popular meals in Southeast Asia consist of rice, fish, vegetables, fruits, and spices. Flavorings that are common include ginger, pepper, chili peppers, onions, garlic, soy sauce, fish sauce, turmeric, lemon grass, cloves, tamarind, and lime. Coconut milk is often used to bind sharp flavors, while palm sugar is used to balance the spices.

The most important thing about dining culture is that it is an insult to refuse to eat food that is offered. Even you come over to the very poor house, please eat if they offered you a meal. Southeast Asians are income-limited but all gourmets, and the range of food choices are generally embraced rather than resented.

Yeah, and right now we all know some important things about Southeast Asian cuisine and its culture. The next mission is taking off from wherever you are to the nearby Southeast Asian restaurant, and enjoying the taste of Southeast Asian dishes!

Good luck!

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Filed under Common Questions, Food, Mao's Entries

Seoul, S. Korea: Day One, Two

By the time we arrived in Seoul and got to our hotel it was about 11:00pm. It was temping to hit the sack right away after traveling for approximately nine hours (from Tokyo, Japan) but with only three full days in Seoul, a number of us decided to maximize our time in this amazing city and go out instead.

A handful of us MIMers met up with Junu, a 2009 MIM grad who recently moved back to Seoul for work after studying for a number of years in the U.S. It was very cool because just a few weeks earlier we had been hanging out together (mostly at his farewell parties) in Portland, Oregon, and now we were hanging out in Seoul together!

Junu took us to the University District where we got to try some delicious food and then checked out one of their most popular clubs, M2. M2 is a techno club and quite an interesting cultural experience as everyone “dances” (more like “bounces”) in synch (and yes, this was an important part of the Korean culture that we needed to experience!) . There are key moves that the whole crowd will do at the same time and then the crowd will pause (and you are not supposed to move at all as one of us was instructed by a local) while the music dies down. As it picks up you are allowed to move and bounce around again with the techno beat. It is great!

Clubs and bars often stay open until 5am or later. Like one Korean expat in Portland told me recently, “Koreans work very hard. But they also play very hard.” When we were finally leaving M2 around 3am, we were amazed that that is when the club started to get packed!

The next day MIMers enjoyed our one free day in Seoul. Many MIMers went on a wonderful excursion organized by MIM’s Korean students, Sunghoon Jung and Sena Nam. This involved sightseeing at the president’s residence, the royal palace and dressing up in traditional Korean garb (if I can get some MIMers to hand over their photos of them dressed in traditional Korean outfits I will happily post them on the blog later – it was the perfect photo op!). Since I had been to these sights on a prior trip to Seoul, I opted to join a few MIMers for a delicious Korean BBQ lunch followed by a visit to the Korean War Museum. MIMers thoroughly enjoyed our full free day in Seoul…thank you “Old MIM” for suggesting it (as they did not get a full free day in Seoul the previous year), and thanks Dr. Allen for working it into the schedule!

This is how we were greeted when we stepped off the plane and on to our private tour bus - bright upholstery, neon lights and a big screen TV...we all knew immediately that we were going to love Seoul.

Junu and the taxi driver share a serious conversation on the way to the University District, Seoul, S. Korea. I could not believe how busy it was at midnight...

Naoki Hirai (MIM 2011) points the way, University District, Seoul

Walking through the University District in Seoul we discovered a karaoke place that looked like a doll house (if you look closely there are people sitting high up on "furniture" inside) - so fun!

A crowded Seoul restaurant even at 12 midnight! This is early by Seoul standards!

MIMers Davvy Lee (full time 2011), Naoki Hirai (full time 2011) and Lisa Stensby (2nd year part time 2011) still going strong after arriving in Seoul at 11pm following a 9-hour day of travel from Tokyo, Japan!

MIM in Seoul! Ali Mondragon (2nd year part time 2011), Junu (MIM 2009) and Xintong "Jackie" Wang (full time 2011) used to hang out in Portland, Oregon together and are now hanging out in Seoul, Korea together!

MIMers Davvy Lee (from Malaysia), Naoki Hirai (from Japan) and Xintong "Jackie" Wang (from China - not in this photo) fought over rights to cook our dinner!

This restaurant was right across the street from M2...I thought the ice cream cups were super cute and I loved the sliding doors.

We loved this place that Junu took us to - the seafood and broth was SO delicious!

Korean BBQ lunch: No one knew what to do with these when they were brought to our table. In the U.S. I have only known multi-colored corn to be something you decorate with around Thanksgiving. We had to ask our waitress what to do with it. These were the appetizers and were not meant to be put on the grill - they were very tasty.

Korean BBQ + Kewpie doll (thought it would be a good idea to get Kewpie in all the MIM travel photos...this was a very short lived idea)

Food carts, Seoul style! (There is a lot of octopus on this cart)

Memorials on the grounds of the Korean War Museum

MIM 2011 full time students, Steven Sin and Michael Mellein in front of the Korean War Museum

Flags on display outside the entrance to the Korean War Museum

UN flags on display at the Korean War Museum

A tear drop sculpture made out of dog tags, Korean War Museum

Refugee Camp replicas, Korean War Museum

Old time battleship history, Korean War Museum

Serious business, Korean War Museum

There are emergency stations like this in the subway in Seoul - gas masks and the like.

We picked these treats up at a 7-11 in the Seoul subway station - donut-like deliciousness with creamy filling, made fresh!

When all else fails, head to the alleyways to try to find a good restaurant, right?!

Steven Sin (full time MIM 2011) was quite pleased that this Seoul restaurant served Coke in glass bottles.

I am a fan of Pepsi (it's a growing up in Hawaii thing), so I find Pepsi packaging and taste very interesting in foreign countries. Seoul has very tasty Pepsi, say, in comparison to Hanoi, Vietnam...

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Filed under Ali's Entries, Asia Trip, Food, South Korea

How Tight is your Grad School Cohort?

MIMers are a tight cohort – we study together, have team assignments for every class, carpool, eat together, party together, travel together…you get the idea. We do this for 15-27 months (15 months for full time students and 27 months for part time students).

It is no surprise then that MIMers get together regularly during the school term and even after graduation to catch up and support one another in their endeavors. The most recent week of catching up happened quite recently. MIMers from the 2010-2011 cohort managed to get together three times in one week.

Last week Wednesday six MIMers got together at Hot Pot City, a favorite lunch spot within walking distance from Portland State University campus. There were three MIM 2010 alumni present, one MIM part time student from the 2010-2011 cohort and two MIM 2011 full time students present.

The next night, on Thursday last week, five MIM 2010 alumni, four MIM part time students from the 2010-2011 cohort and one MIM professor met up at the MIM-alumni founded Dining to Give event that benefited the Oregon Humane Society. Four course dinners cost $30 per person and benefit both the Oregon Culinary Institute which hosts the event as well as the featured non-profit.

Last week Friday another MIM 2011 alumni organized a DJK Korean BBQ get together which drew a group of 13 MIM 2011 alumni and MIM part time students from the 2010-2011 cohort – some of whom had to rush over after their Mandarin language night class.

By Saturday last week, there were competing MIM parties. MIM class of 2010 held a potluck birthday party for one of their classmates where eight MIMers (both full timers and part timers) were present – sippin’ sparkling wine and brandy, noshing on kale salad, curry beef patties, couscous, sushi, cherry cobbler, coconut creme pie and mochi ice cream come to mind… Meanwhile MIM class of 2011 held a very appropriately named “Let’s Work on our Guanxi” potluck party – a casual get together for friends to enjoy good food, relax by a fire pit and build “guanxi.” (Guanxi is a term that comes up frequently in MIM studies related to doing business in China.)

This coming week MIMers are still going strong with a gathering on Friday night at Momo’s, a local bar, (after Mandarin language class, of course) to celebrate the finale of the first MIMers to complete their Exit Project. The Exit Project (AKA “International Business Research Project” in certain circles) is the final project all MIMers must complete in order to graduate in lieu of a thesis – so this is definitely reason to celebrate!

Saturday is a (not so) surprise birthday party for a MIMer who will be turning the big three-oh! In a class of only approximately 45 students 20 have already RSVP’d to this event…proof that MIM is pretty tight.

Soooo….Get your application in before the May first deadline (click here for MIM Admission information) and join the MIM family. MIM will welcome you with open arms (and we’ll make sure you are well fed).

Evan Chang, MIM 2011, prepares some of his delicious home cooking for the lucky MIM gang at the "Let's Work on our Guanxi" party (thanks, Evan, for permission to use this awesome photo of you playing with fire in the MIM blog)

Hot Pot City (taken with the Hipstamatic iPhone app)

Rana Abulbasal (full time MIM 2011) demonstrates how to eat hot pot at the bar, Hot Pot City, Portland

Dining to Give dinner benefiting the Oregon Humane Society: MIM 2010-2011 cohorts (L-R) Jackson Wynne, Lisa Stensby, Ali Mondragon, Eric Dretzke, James Begg, Melanie Billings-Yun (MIM Professor), Jasmine Avgerakis, Patrick Dedrick and Lauren Morice

Dining to Give: Part time MIM 2011 cohort (L-R) Lisa Stensby, Eric Dretzke, Theresa Brown and Ali Mondragon

Dining to Give: Roasted Asparagus Salad (because we know we all come together for the delicious food)

Dining to Give: Grilled Carlton Farms Pork Chop (absolutely delicious)

Dining to Give: Sorbetto!

MIM 2010-2011 cohort enjoy DJK Korean BBQ in Beaverton, Oregon: (L-R on this end of the table) Raiza Trifanov, Emily Messer, Lauren Morice, Patrick Dedrick, Doug Bonham, Austin Davidson, Ali Mondragon, Gigi Rong and Jasmine Avgerakis

DJK Korean BBQ - mmmmmm....assorted meat for tabletop grilling

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Filed under Ali's Entries, Alumni, Food, MIM GENERAL, Student Life