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Classic Guilin Rice Noodles - Oakland Chinatown
- Dave MP Sep 23, 2013 09:13 AM
There are a few reports starting to trickle in about this place in Downtown Oakland in a different discussion, but I decided to start a new thread about this particular restaurant.
The other discussions are here: http://chowhound.chow.com/topics/727987
I was excited to hear about this place in Oakland, since Guilin food (let alone any food from Guangxi Province) is pretty rare in the United States. I have spent 2 months living in Yangshuo (which is just south of Guilin), and during my time in China, I ate Guilin rice noodle soup nearly every day for breakfast. I have a pretty good documentation of all the food I ate in this area during my 2009 stay here: http://chowhound.chow.com/topics/632343
Anyway, I am very happy to report that the Guilin mi fen served at Classic Guilin Rice Noodles is quite similar to what I regularly ate in Guangxi Province. I certainly wouldn't say it's the best version of the soup I've ever had, but the important components are all there, creating a taste sensation that I hadn't experienced since summer of 2010.
There's a whole series of Guilin mi fen (Guilin rice noodle) on the menu, and basically you just get to choose which meats (or combo of meat) you want. I chose "salty beef and crispy pork" based on our server's recommendation, though this is also the classic version depicted on the picture menu, which is both printed and above the kitchen on the wall. Other meat choices are bbq pork, beef brisket, and beef tripe.
I really enjoyed both meats in my soup, and the salty beef reminded me of the salty pork that I was used to eating in Yangshuo. Interestingly, beef consumption in the Guilin area is quite uncommon, so at most noodle places I went to, beef woudn't have even been an option. It would have been pork broth with various choices for pork cuts in the soup. But anyway, back to Oakland.
My bowl of noodles was $6.50, and it was a pretty large serving of round spaghetti-like rice noodles (just like in Guilin/Yangshuo, and also the same as the noodles in Vietnamese bun bo hue). Inside the bowl there was also a fair amount of brown sauce. This sauce is the seasoning for the noodles, and in this restaurant, the rest of the broth is served on the side. On top of the noodles were pickled long beans, peanuts, garlic, scallion, and a half hard-boiled egg. The pickled string beans and peanuts are both key components. In Yangshuo and Guilin, the best noodle places had multiple types of pickles you could add into your soup, creating a sour/spicy element, but pickled long beans were one of the most common types. These pickles have a distinct taste, and my dining companion didn't love them. I, on the other hand, really love it, though probably partially thanks to the nostalgia factor. The peanuts also lend a nice crunch, which is a nice addition to the breakfast. One of my favorite noodle places in Yangshuo offered bits of crispy donut as an add-in to noodle soups, and we were able to accomplish this at Classic Guilin Rice Noodles as well, by ordering a deep fried dough stick on the side ($1.99). I broke this up and put it in my soup for even more crunch. I ended up using all of my broth in my soup, though if I had wanted a more concentrated flavor, I could have added less.
The tables had three seasonings for soups: a lighter chili/garlic/bean paste, a darker smoky chili paste, and a bottle labeled "Seasoning for Guilin Rice Noodle." I'm pretty sure the seasoning was the same stuff already in the soup, but the bottles are there in case you want to add more. It tastes to me like a mixture of soy, water, msg and five-spice, but I'm not totally sure.
So, the Guilin Rice Noodles were a pretty big success in my opinion. Not as good as in China, but definitely on the right track. They definitely give a good sense of a common dish from a region that's barely represented in the United States.
Meanwhile, we also tried another regional soup on the menu, which is Liuzhou Spicy Snail Noodle Soup. I have never been to Liuzhou, which is also in Guangxi province, south of Guilin, so I wasn't super familiar with this dish, but it seemed like a pretty good version (assuming you like it). Here's a wikipedia article about the dish: http://en.wikipedia.org/wiki/Luosifen
Unfortunately, neither myself or my dining companion really liked this soup. It had a clear snail taste, and my DC said he could pick out bits of snail (though apparently this soup doesn't necessarily have actual snail pieces in it). It did, like wikipedia says, have pickled bamboo shoot, bean curd sheet, greens, peanuts, and chili, mainly in the form of chili oil poured on top. This made the soup both too oily for my taste, and also quite spicy....though I could certainly imagine how a person could really like it anyway. It also had fried gluten puffs, which I love, though they really soak up the chili oil, making them spicy. The noodles in this dish are smaller (more like vermicelli).
We also tried a "grain soy milk", which had a grainy texture. It was fine, and served cold. I would rather have smooth soy milk.
Tea was included, and service was friendly and helpful. We were there for breakfast at about 10 AM. Our Cantonese server said the owner of the place is from Guilin. The restaurant is actually really large, since there is a section in the back behind the kitchen, and many tables in front. I hope they do enough business to fill all these seats, especially since many dishes were are essentially fast-food (our soups took about 5 mins to assemble). There are still some other interesting things to try on the menu: clay pot soups (also look similar to what I ate in Yangshuo), and steamed lotus leaf w/ rice. So, I am certainly looking forward to going back and also hearing what others think.
The restaurant is at 261A 10th St. Oakland, 94607. It's pretty big and you can't really miss it. Telephone is 510-250-933. Open every day from 9 AM until 8 PM. Guilin Rice Noodles are eaten at all times of day in China, but especially for breakfast, so ordering them at any time of day would not be out of place.
re: vincentlo
I'm pretty sure this is what they said on the phone, but I could have gotten it wrong.
re: vincentlo
They open at 8:30 weekdays. The "all matching healthy breakfast" is a great value at $3.50. You choose round or flat noodles, a protein (the marinated brisket is great), and an an additional topping such as dried lily flowers or bamboo shoots. There's also a choice of drinks if you dine in; I was given a cup of tea as I waited for my to-go order.
Thanks for that useful post. I have never been to Guilin, but frequent a couple of "Guilin Mifen" places in Shanghai when I am there. I did a blog post about a visit to Classic Guilin Rice Noodles (by coincidence I also picked the salty beef and crispy pork combo) comparing it to the versions I was familiar with in Shanghai for authenticity. The main differences were that in Shanghai I never had it served with the broth on the side, nor did it normally include the half boiled egg. Are they both de rigeur in Guilin?
Thanks also for your description of the snail soup. It's something I wanted to try but was unsure of whether it contained whole snails. I didn't relish the thought of sucking snail meat out of the shells in public (though that wouldn't faze my Shanghainese wife).
Out of curiosity, have you seen the movie "My Rice Noodle Shop," about a group of Guilin expats in Taipei whose lives are reconstructed (or deconstructed) around a table in a rice noodle shop? There are references to (and footage of) a famous spicy horsemeat rice noodle shop in Guilin, which is Number 1 on my noodle shop wish list. Do such establishments still exist in Guilin, and have you had "spicy horsemeat rice noodles"?
re: soupçon
The half boiled egg inside the soup is not something I saw in Guilin/Yangshuo, so I am not sure where that part comes from.
The soup on the side is not what I expected either, but at most of the places I went in China, you chose your meat, and your pickles, and then they seasoned it and finally added broth at the end. If you were getting your noodles 'to go' you would sometimes get the broth in a separate container from your noodles, and add it yourself later. So I guess the broth on the side is not too different a process. Either way, the plain unseasoned broth is added last...it's either them doing it in the kitchen, or you doing it at your table.
I have not seen the movie My Rice Noodle Shop, but I'll check it out!
re: Dave MP
The half egg is very common. I see it every day.
re: soupçon
Yes, such places still exist.
I went back for a late lunch. I had the "Special small bowls rice noodle" for $8.50.
There was a platter with five small bowls surrounding a bowl of broth. Each bowl had noodles, each with a different protein topping. There was one bowl with each of the standard choices:
* salty beef
* beef tripe
* beef brisket
* barbecued pork
* crispy pork
Each bowl had the crispy peanuts and the pickled long beans. Some bowls also had chopped garlic. But no hardboiled egg.
It took me a while but I finished everything. Highly recommended, though not cheap.
Vegetarian options appear to be limited to tea and water -- the only greens in the entire establishment are the chopped scallions.
Interesting that three of the five items were bovine -- I can only imagine cows grazing on the scenic karst hills of Guilin.
Also the "salty beef" was the least salty of the beef items.
re: Joel
Thanks for the report!
There are a few other greens in the snail soup! But yeah, I was remarking to someone yesterday that this really isn't a good spot for vegetarians. :)
According to the menu I have, the small bowls version is $8.50. Was it an equivalent amount of food to a regular bowl of noodles?
Yeah, it's interesting that there's so much beef. There are definitely no cows grazing on those karsts...just water buffalo for plowing, not eating.
re: Dave MP
I think the proteinaceous toppings in the $8.50 multi-soup were, in total, more (by weight) than the ones in the $6.50 version but the noodles might have been the same volume. Hard to judge.
re: Dave MP
from my very limited understanding of edible meat sources in Guilin -- they're more likely to use horses or dogs for red meat there, than water buffalo, right ? did you see dogs and cats in the markets for sale intended for human consumption?
re: moto
Dogs were for sale in the markets, and are pretty commonly consumed. I don't think people commonly eat cats though, and certainly I didn't see any in the markets I went to. I never saw any horse meat, and I don't think I ever saw any horses (alive or dead) anywhere in the Guilin area.
Water buffalo are used in the fields, not for human consumption. I suppose it's possible that they sometimes get eaten, but this is rare. There was some beef available in the market in Yangshuo, but very little compared to pork. Lamb was probably available too but is not commonly eaten by locals. I think the consumption of beef or lamb by locals in Guilin/Yangshuo is mostly pretty recent though.
This is starting to be somewhat off-topic for a discussion about Oakland, but I did live in the Guilin area for 2 months and I wrote my dissertation about local cuisine in that area, so I would be happy to talk about it more elsewhere (like in General Topics)
re: Dave MP
Here's the answer for horsemeat noodles:
"[horsemeat's] heyday was, some time after the War in Resistance against Japanese. At that time the people in exile gathered in Guilin, because of war, many soldiers and horses went and came and horsemeat were easily got, so horsemeat noodles business was booming."
Roadkill, as it were.
As far as beef goes, one probably could ask the same question about Vietnam or other parts of SE Asia where beef is the meat of choice for soups/curries.
And have you seen my movie "Cow"? Maybe we have the Dutch to thank for beef noodles in that part of China.
re: Dave MP
Horse meat is very common in Guilin. So is Water Buffalo - not rare at all. Most of the 'beef' you were looking at was actually buffalo meat. Did you see any cows?
Dog meat is eaten in winter.Cats tend to be eaten further south, but even there, rarely.
I finally had a chance to try this place out. This was the first time eating Guilin noodles, so a complete newbie. Even though I hated the texture of the thick noodles, everything else about the dish (toppings, chilis, soup) were all very good and the combination of flavors was unique and multi-dimensional. The pickled long beans were essential to the flavor combo, I loved them. The chili sauce, fried peanuts, meats were all carefully prepared, and there are enough components that each bite is slightly different. This noodle soup is quite different from other asian noodle soups and I can see why it is so popular in parts of China.
The noodles are similar to the noodles in bo bun hue. Because I don't like the thick round noodles, I've been ordering bo bun hue with skinny rice noodles. I plan on returning and seeing if the folks at CGRN will substitute the noodles for me. If so, this will likely end up in our regular rotation.
re: felice
They already use the thinner rice noodles in the Spicy Snail soup, so I'm guessing they will be happy to accomodate you, even if it means taking the "classic" out of "Classic Rice Noodles."
Thanks to everyone who posted on this place. It's now in my weekly rotation. I've tried two different soups - the ground meat topping one, and the salty beef/crispy pork combo.
I tried the ground meat one first, because in my limited Guilin rice noodle soup eating experience, the topping was some sort of spicy ground meat. I ordered it to go, which was dumb (if I am to be honest, it was because I'd left my phone at work and I couldn't figure out how to entertain myself while waiting for my noodles), and it came with the noodles and toppings in a shallow container, and a quart of clear chicken stock on the side, plus a little container of their chili paste. With the chili paste and a small amount of broth mixed in (I probably only used half), these noodles totally hit the spot.
I had the salty beef/crispy pork version at the restaurant, and thought it was great. It's not an enormous amount of meat, but it's really delicious, and it was still pretty filling. I was extremely confused though - they brought out the bowl with noodles and toppings, and I waited for a while for the soup without starting until the waitress passed by and told me to eat them dry, and drink the soup separately. The little cup of broth came as I was halfway through the noodles - it was different from the ground meat noodle broth, cloudy and slightly medicinal. I enjoyed it between bites of dry noodle but don't know if I would have liked it as much mixed in.
I've been lucky to work in a neighborhood with a lot of different lunch options, but it's been hard to find a lunch that's quick, filling, and that doesn't leave me feeling greasy and heavy. I've actually also found that portion sizes for a lot of noodle soup and bun places are a bit too big, but my Asian guilt keeps me from leaving food on my plate, even when I'm full. I find the portions here just right, and I leave lunch feeling great.
Daveena is correct in noting that the bowl of broth is supposed to be sipped on the side. My translator also found out that the broth is made with snails.
I've tried the recommended salty beef and crispy pork. The only thing that I can add is that the beef cut is shank.
The beef brisket and tripe option is just like the Cantonese soy and anise prep of drop flank
There were two types of hot sauce, one the familiar dried chiles in red oil and the other Guilin sauce made from pickled chiles, garlic, and fermented black beans. I suggest asking the server for a small bowl so you can dole out a small portion and vary the seasoning from bowl to bowl. A spoon of the broth also helps distribute the chile sauce. I don't know why there's a shaker of salt on the table because the soy based seasoning in the bowl of noodles is very salty and then the pickled long beans are salty as well. The bowl of broth works well as a palate cleanser.
It seems similar to the rice noodles that I've tried in Guilin although the meat topping was usually sliced pork. There's a famous version that uses horse meat but I didn't have a chance to try it. There's a street of horse specialists at one of the entrances to the university grounds.
I'm suprised no one mentioned the tea. It's flavored with osmanthus flowers which comes from the tree that Guilin is named after.
I happened to walk by the restaurant & just went inside Sun. Got a card & menu.
Happy Hr M-F 3-5pm Guilin Rice Noodle $2.99
Combo meals A-F good for 3-4 people $17.99 - $18.99 & comes w/ a pot of Grain soy milk or Corn special, Dine-in only.
Combo A - special small bowls GRN (guilin rice noodle) x 2 & Chicken RN (soup (Lg) x 1 = $18.99
others like it, I'll post pic.
After going to the Free day at the OMCA Sun 1/5/14 I went to Classic Guilin Rice Noodles about 5 blocks away on 10th St in Oakland Chinatown.
Free tiny cup of hot tea - it tasted a bit funny to me, so get iced water instead. Iced water tasted better to me.
I asked for #6 bbq pork & salty beef Guilin Rice Noodle $6.50 - It's a pretty big bowl of lots of thin noodles like spaghetti, several meats I found them all the same if I even got what I ordered, a bit dry & chewy, not very good, half an egg, some peanuts, garlic, green onions, some sauce. I added more of the chili garlic sauce that was on the table - it made it really spicy, I liked it.
Waitress asked if I wanted soup in the bowl or on the side - it's nice on the side. Very milky & she told me it's because of chicken, beef, pork bones. Pretty tasty.
There's the main dining room, & a smaller dining area in the back w/ a huge painting of Guilin. Separate bathrooms in the back too.
Credit card minimum is $20, bring Cash. If you spend $20 ask for Frequent buyer card, then after spending $5.50 you get a stamp, freebies after so many. Free Wrigley gum up at the front if you want.
Thanks to everyone for the background information! I enjoyed the salty beef/crispy pork combo. The tea and the pickled long beans were new items to me, and I'd return to taste them again.
The tea had a toasty flavor and gave a sensation similar to that given by artificial sweeteners. Apparently luo han guo is used as an artificial sweetener: http://en.m.wikipedia.org/wiki/Sirait...
What's the name for this style of pickled long beans, and are they available anywhere? They taste different than Sichuan pickled long beans, and remind me of olives, but with a crunch (the server couldn't tell me how they pickle them)


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Under the shelter of my umbrella I wandered past provincial homes with wide porches and rippling American flags. In my meandering I came across the home of an artisan. The kind, old man's eyes crinkled as he smiled and invited me in to his minuscule shop. A roaring fire warmed us as he showed me carvings, leather-works, and pieces of furniture that he had lovingly created. Despite the charming craftsmanship of the objects, what caught my eye in the store was a large slumbering dog. The old, golden fellow was sprawled across a bench, perched above a lit rack of un-chewed leather slippers. The owner fondly told me that the retriever's name was Crafty. It was almost as though we could see into his dreams; reveries of new shoes to chew on. I kindly thanked the man for sharing, let the peaceful canine sleep, and moved on.
- Sean

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Is not tipping ever OK?
Should a tip be considered a reward for good or excellent service at a sit-down restaurant? Or is it something you should always do?
Are you in the camp that believes that if you can't afford to leave a tip, you should not be dining out?
I am, but that sentiment is not universal. Most recently, the no-tipping debate erupted again after a photo was posted on Reddit of a credit card receipt for $138.35 for a restaurant meal. In the line for the tip, someone wrote "single mom sorry" and added a cheery note, "Thank You it was great."
Some bloggers figured the receipt was a fake or, worse, was intended as a slap at single mothers. "I think the diner was not really a single parent, or at least not one who couldn't afford a tip, but rather someone trying to imply that some single moms feel like they are entitled to a pass because they are struggling financially," wrote Mari-Jane Williams on The Washington Post's On Parenting blog.
Mommyish blogger Lindsay Cross said she thinks the note on the receipt was "a very awful prank to make single moms look bad."
Since we have no way of knowing anything about the signer's intentions, let's focus on the basic question: Are you ever right to not leave a tip at all?
The Emily Post website seems silent on this question. The site's recommended tip for sit-down dining is 15% to 20%, pretax. However, no exceptions are listed. Tipping.org recommends the same range for tips.
Others who have commented on the topic seem to fall into one of two groups:
- Those who recognize that the tip is a part of the server's pay and thus always tip. (This group generally includes those who work or have worked as a waiter and understand how hard the job can be.)
Wrote one commenter on Yelp in San Antonio:
"It's never acceptable to not tip your server at all! Even when the service is terrible. Now, I'm not saying you must leave a GOOD tip but keep in mind that these people live on the measly change you're leaving them. If there is a serious problem with your service/overall experience then let management know and trust them to take care of the problem."
- Those who think a tip is a reward, and thus can be withheld.
"This arrogance that tipping is required for service is ludicrous," wrote Chris Thomas, a former server, on the Brass blog. "If you don't like working for minimum wage or less, don't work in service expecting more."
We can think of a combination of factors where you might be tempted not to tip. (This applies to sit-down restaurants in the U.S. In some countries around the world, tipping is not expected because restaurants pay the wait staff a living wage. Yes, hard to believe, I know.) The service would have to be really awful, like the server repeatedly ignoring requests for water refills, screwing up orders and delivering cold food -- all delivered with a bad attitude. Many recommend complaining to the manager in such cases.
On the other hand, we can see why you might always want to leave something -- perhaps 10% -- even if the server was rude. Here's why:
- Unintended consequences. "If the restaurant is a 'pooled house' (where servers share tips with runners, busboys and other employees), when you don't leave a tip, you're punishing all the other staff members too," Helena Echlin wrote on Chow.
- You're messing with someone's pay. Base pay for servers is lousy, with the median in the U.S. at $8.81 an hour in 2010, according to a 2012 Bureau of Labor Statistics report. "Imagine if someone docked your salary every time you missed a deadline or made a typo at work," wrote a poster at an eGullet forum.
But not tipping because you can't afford it is never legitimate. As one commenter at Yelp in Portland, Ore., wrote, it's like saying, "Can't pay my rent because I bought expensive furniture."
Is not tipping ever appropriate? Why or why not?
More on MSN Money:
- Americans are tipping more
- 7 tips to reduce your restaurant bill
- 8 ways Black Friday is changing
- Smart Spending on the go: Get our app for Android or iPhone
- Are store loyalty programs really worth it?
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My best friend was a waitress in an upscale restaurant many years, she worked 5-midnight on Friday and Saturday, her gratitudes for those 2 evenings she took home more than I did working a full week in an office. Have I ever NOT left a tip, yes, very very few times, it is a thankyou for satisfactory service received and I won't thank someone for that which I did not receive, not a watiress but a haircutter that I did not tip. Most times the problem is the so-called management and supervision or lack thereof.
when did service get redefined into auctioning off your food?
when i order a steak and my wife orders the chicken, and someone comes out seriously ASKING US "steak?" or "chicken?", WHY DO THEY NOT KNOW?!?!?!?
that is one element of basic service. your JOB is to take the order, deliver the food TO THE RIGHT PERSON!
this is even worse with a small to large group of people. we have to turn into trained seals because the training of "service" that doesn't include noting WHO ORDERED THE FOOD!
when i get this style of "service" my tip drops from potentially 20 to 15, to 10% or less.
the job you ELECTED to take has a description of take the order, deliver the food, deliver the check. if that is ALL you do, that gets simply minimum wage.
I was a waitress... hard work for little money. There are the "good" customers who interact with you and then there are the "jerks" who leave the change in an upside down water/soda glass or in the left over food. I taught all my kids to tip, also, and leave comments.... good or bad.
I may be your server for your meal, but i am not your maid...........
Being a server helps the communication skills, people skills and dealing with priorities and deadlines..... a good way to start out and it is FUN. Any job is fun if your attitude is in the same state of mind.
I TIP and I also have no problem giving my opinions to the server and the owner. Positive & negative re-enforcement.
Yes, not tipping or tipping a few cents can be an appropriate way to point out to a server that they need to seek out another profession or to give them an attitude adjustment. I rarely leave no tip, but have on several occasions left 2 cents and in one case the server caught up to me in the parking lot to apologize(it was a restaurant that I was a regular at), but only happened once. I also had a waitress confront me the check out line and throw the 2 pennies at me and scream at me in front of the manger that I was speaking to about her. She didn't last long cussing me out ion front of management was not smart.
Despite the low hourly most servers make, I look at a tip as a bonus for proper service and the tip percentage goes up as server gets better.
Slow service, waiter was somewhere between inattentive and rude.
As I took the check to a computer where they handle all of the orders, the manager happened to be standing there.
I told him about the service, he did the thing of taking off part of my bill and then handed me my card and receipt.
I asked for a pen to sign the receipt. (I wasn't going to leave a tip.)
He said that he didn't need a signature (and I guess part of that message is that he was refusing to give me an opportunity to tip).
(And yes, I've checked my statement and have been charged for the exact adjusted amount.)
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I found this storyboard I created a while back in my mess of files. I then decided to finish it after realizing that I had nothing really better to do.
EDIT: Wow! Front paged! Thanks NG!
Rated 5 / 5 stars March 18, 2012
Lol. Very good.
Not one to brag but we have thin walls in our house and my Roommate has sex loudly. His GF sounds like a turkey if you get my drift.
Anyone else have shit roommates too?
Rated 3 / 5 stars March 18, 2012
I would have found it funnier if he was really masturbating... thats because this joke is overused...
Rated 3.5 / 5 stars March 18, 2012
I totally saw that end coming. Like, how are you going to still from anotha brotha?
Rated 4 / 5 stars March 17, 2012
Not as funny as your first vid. It just didn't have the same... charm. I mean like, the fake-out gag is cool and all but I dunno man. I dunno. Ok.
Rated 5 / 5 stars March 17, 2012
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The Institute for Public History, formed at the beginning of 2004, is a new initiative of the School of Historical Studies. In its first two years of operation the Institute successfully organised its own Annual Public Lecture series as well as three diverse public history events – The Hijab and Secularism: Responses to the French Law Banning Headscarves; Making Connections: New Directions in Family History and Great Eras of Europe: A Debate.
It has also co-convened a public conference, Seeking Asylum in Australia 1995-2005: Experiences and Policies as well as re-established contact with our alumni by organising and extending invitations to history walks and book launches. The Institute also produced and published its first commissioned history, Bringing Home the Bacon: A History of the Harris Family's Castlemaine Bacon Company 1905 – 2005, in 2005, and in March 2006, its second publication, The Rotary Club of Prahran: Fifty years serving the community 1955-2005 came off the presses.
Foundation of the Institute
Provided by the Institute's Foundation Director, Emeritus Professor Graeme Davison (in 2004)
What is public history?
More than 15 years ago, historians at Monash began to reach beyond the university to provide training and research opportunities for the growing numbers of historians working in museums, heritage, family history and elsewhere in the public realm. Our Master's Program in Public History, the first in Australia , enabled young historians to undertake internships with a range of public employers and helped to strengthen public awareness of historical issues.
Present and former Monash historians who have contributed to Monash's outstanding record of public history include Ann McGrath, Chris McConville, Tom Griffiths, Graeme Davison, Andrew Markus, Seamus O'Hanlon, Bain Attwood and Maria Nugent. More than 100 graduates of the program are now working in places as far apart as Port Hedland and Hobart, and in museums, heritage bodies, government departments and as freelance historians. Monash graduates played a leading role in the formation of the Victorian branch of the Professional Historians' Association. Now the School of Historical Studies has taken a further step in establishing the Monash Institute for Public History.
Through the Institute it will offer lectures, symposia, conferences and field trips designed to stimulate public interest and discussion on historical issues. It will reach out to its graduates through book launches, lectures, study-tours and other events. It will undertake the research and writing of commissioned histories, research reports and consultancies. It will look to the new opportunities afforded by Monash's international campuses in Asia , Europe and Africa to develop international as well as local research collaborations. With history more than ever in the headlines, the Institute for Public History seeks to 'lead the way' in offering expert advice and commentary on current issues.
Staff of the Institute for Public History
Foundation Director: Emeritus Professor Graeme Davison Director: Professor Alistair Thomson Deputy Director: Dr. Seamus O'Hanlon Administrator: Romy Zwier…
Recent Colloborative Projects/Events
Since 2008 the Institute has actively organised a number of collaborative initiatives & events that…
Staff of the Institute for Public History
Foundation Director: Emeritus Professor Graeme Davison Director: Professor Alistair Thomson Deputy Director: Dr. Seamus O'Hanlon Administrator: Romy Zwier…
Advisory Board
Advisory Board Members Professor Al Thomson, Director IPH, School of Historical Studies, Monash University. Dr…
Contact the Institute for Public History
Postal Address The Institute for Public HistoryHistory Department – School of Philsophical, Historical and International…


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Lee Seunggi dominates Soribada's weekly music chart with newest album
Lee Seunggi has been dominating charts recently with his new album, "Forest."
It was recently reported that Lee Seunggi has topped Soribada's weekly chart for the week of November 19th through 25th, ranking 1st with the track "Return." Lee Seunggi's tracks found on his new album such as "Forest" (12th) and "The Words I Love You" (7th)have proven to be very popular on the charts, taking some of online music charts' top spots.
Taking 2nd place this week is "Superstar K4" winner Roy Kim with "Healing," with runner-up winners Dickpunks landing in 16th with the track "Don't Leave." Juniel debuts in 3rd place with "Bad Man" this week, while Lee Hi takes 4th place with "Scarecrow."
Singer The One's "My Love" makes an amazing climb from 61st to 11th place for this week. The track was included in the OST single from MBC "I Am A Singer 2."
Soribada officials commented on the amazing fact that three rookies took four of the Top 10 rankings for this week, including Roy Kim (2nd), Juniel (3rd) and Lee Hi (4th and 5th), effectively holding off idols.
Source: XSports News and Soribada.


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Pregame Skate: BOS @ NYR
New York, NY - The Bruins held an optional skate at Madison Square Garden this morning - well, optional as in, nearly the entire team decided to skate, even Dennis Seidenberg (who is out day-to-day with a lower body injury) and Brad Marchand, who did not skate Tuesday at Ristuccia for in lieu of a "maintenance day." The lone Bruin who opted for an off-ice workout was Captain Zdeno Chara.
"We're no different than any other team. I think with the shortened schedule there's going to be a lot of maintenance that we'll have to take care of," Julien said to media gathered outside the B's locker room at MSG. "Maybe be a little bit more cautious [with] the way the schedule is and playing every second night. So far, I think our team is in pretty good shape."
Coach said that both Seidenberg and Marchand were going to be game-time decisions tonight against the Rangers, but said he's "very hopeful for both of them…Probably after this morning skate and seeing after the warm-up, I'll be better to make those decisions then."
Regardless of who is in the lineup, Coach Julien knows the B's are going to face an eager, hungry opponent in the Rangers tonight when the puck drops at 7:30.
"Anybody who knows the Rangers and knows how they operate and everything else knows they're going to come out with probably their best game so far. Desperation does a lot of good things for people sometimes, and for teams."
Starting goaltender Tuukka Rask and his teammates know the task at hand, and the their preparation and familiarity will serve them well.
"We know they lost a couple of games," Rask said on the Rangers' 0-2 start. "They're going to be hungry at their home rink to come out and get the lead and build momentum. I think we just have to be ready for that."
"We have to. We have no choice, especially against a team that's looking to try to get on the board," added defenseman Andrew Ference on the need to not only play positionally sound defense, but to shut down the likes of Rick Nash, Brad Richards and the Rangers' young forward corps.
"Our games are always tight. Both teams are disciplined in the way they play, so we haven't strayed off that course for four or five years against them, so I don't expect anything different tonight."
And with the stakes of the B's trying to keep a good thing going and the Rangers trying to get a win on the season, Ference said there's going to be a very physical aspect tothe game "where bodies are flying around."
"As we learned every time we play against [Henrik] Lundqvist, if we're not getting to the net and being physical ourselves, we don't give ourselves a very good opportunity to win."
"So the physicality is a by-product of what we have to do to try to get the win."
Along with physicality, the Black & Gold are hoping they can bear down on their chances and get their offensive fire power sparked. The anchor of the top line, David Krejci, is hoping he and his teammates can convert on their opportunities against the Blueshirts.
"The thing for our line is we just have to keep our feet moving, with or without the puck," the center told us from the visitor's locker room at MSG following the optional skate. "That's what created us a lot of chances the last two games, so we just have to do the same thing tonight."
And as is always true, the B's night-in, night-out high level of defensive play that has been a staple the past handful of years will help jump-start the scoring.
"We don't want to be cheating all over the ice. We want to be responsible in our own end and go from there, and I think we've done that the last two games," said Krejci. "You know, it's just two games. We know we have to play every game better and better."
"Tonight's going to be a tough one, but we're up for it and we're going to have to bring our A-game."
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Order Starbucks Drinks at "Kids' Temperatures" to Avoid a Burnt Tongue
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Life itself : a memoir
Roger Ebert
Adult Nonfiction PN1998.3.E327 A3 2011
Roger Ebert
Adult Nonfiction PN1998.3.E327 A3 2011
Summary: The film critic best known for his "Chicago Sun-Times" reviews and his thirty years as co-host of "Siskel & Ebert at the Movies" describes his life and career, including his recovery from alcoholism and the complications from thyroid cancer treatment.
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The Order of Things in 1911
(from the East St. Louis Truth)
The owner of the lot upon which the "Hookey House" is located makes regular payments to City Hall to rent the premises for immoral purposes. The landlady (madam) must also pay a regular stipend to officials. Anywhere from 100 to 200 girls are arrested weekly - usually Saturday nights. To avoid staying in jail two nights and one day, each girl's "best fellow" pays $4.85 for which the case can readily be closed if settled with cash. After the girl is released she returns to her respective Hookey House and continues to ply her trade until she is required to contribute again. In this manner, law enforcement officials are able to give the appearance that they are enforcing the laws against prostitution, while lining their pockets and allowing the practice to continue unabated. At the jail, all misdemeanors can quickly settled for the sum of $4.85 per case. Felonies, frequently including charges of manslaughter, assault with a deadly weapon, etc., are promptly settled at $9.85 2 case.
Gamblers pay the administration weekly for the privilege to run their robbing joints. Pickpockets, through their "governors," pay by the week or month for leave to rob the people. The proviso here is that they must rob strangers and not the home folk in order, as the "Bosses" say, "to keep down the stink."
Trains and streetcars are worked in manner following, to-wit: Mr. Pickpocket spots and shadows his potential victims on the cars till he gets to the outskirts of the city. He then points them out to two accomplices called "Cannons" who rob the stranger in crowds and jams most frequently getting on and off the cars. One "cannon" obstructs the passageway while the other does the work.. In short, the officers of the city put "cannons" on the streets in return for a monetary consideration.


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Obituary: Walter Kellis
Date: December 26, 2012
by: Observer Staff
Walter Kellis, of Sarasota, formerly of New York City, died Dec. 15. He was 97.
Mr. Kellis spent much of his life as a devoted employee of UPS. He joined the company at age 16 as a car washer, leaving briefly to serve in the Army during World War II. Upon returning to civilian life, he worked full-time for UPS, while also attending business school at City College. Mr. Kellis worked his way up to regional vice president, retiring after 43 years.
In an online guestbook, dozens of former employees praised his dedication to the company and its workers; one dubbed him a "true brown-blooded UPS-er."
In retirement, Mr. Kellis was a member of Sarasota Yacht Club and the Longboat Key Club and Resort.
Mr. Kellis is survived by his wife, Annie and his brother, Peter.
A funeral service was held Dec. 20, at Church of the Palms, in Sarasota. He was interred with military honors Dec. 21, at Sarasota National Cemetery.
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Mar Vista Dockside Restaurant & Pub is on track to have a new dock by the end of October.
Aren't you barracuda?
Steven Herich, of Beach Fishing Adventures, recently caught a 30-pound, 52-inch barracuda.
Donation creates summer camp gift
A donation from St. Armands Key Lutheran Church's senior ministry recently made it possible for 13 children to attend Dollar Dynasty's educational summer camp.


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Watch Episodes
¡Adelante! - #1317
July 19, 2012
[Original Airdate: February 14, 2012] Adelante! profiles the PBS/MPTV "American Graduate" initiative. Bilingual Children's Psychotherapist Paula Mytton discusses how to apply discipline according to the child's age. Equal Opportunity Commission Attorney Dennis McBride talks about a case in which Latina workers were victims of sexual abuse in the workplace. Host and Producer: Patricia Gomez.


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The beat . A blog by premiumbeat
Posts Tagged 'Feature Films'
July 3, 2013
Did you miss this year's EditFest London? In this post, I share key takeaways from the event and some newly gained advice that is beneficial for video editors, media creators and all creative professionals! Read More


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MIX mustard, oil and vinegar with wire whisk until well blended. Toss tomatoes, onions and olives in large bowl. Add mustard mixture; mix lightly. Cover.
REFRIGERATE at least 30 minutes to allow flavors to blend.
SPOON 1 Tbsp. of the tomato mixture onto each toast slice. Serve immediately.