Led by career days from redshirt senior quarterback Driphus Jackson and senior wide receiver Dennis Parks, the Rice football team defeated the University of North Texas, 38-24 in its first Conference USA matchup of the year.
According to Rice’s Survey on Unwanted Sexual Experiences, 18.9 percent of female and 4.9 percent of male graduate and undergraduate students have experienced unwanted sexual contact in their time at Rice.
It’s 2 a.m., my eyes are fatigued after staring at hydrocarbon structures for the past 12 hours and my stomach whines in hunger. What rises to the occasion? Beloved Shin ramen. Nothing is more blissful than the crinkling sound right before the iconic red package bursts open. Ever since it evolved from the traditional East Asian noodle dish to the widely available product sold today, Shin has become quite the collegiate favorite. College students adore Shin because it’s a comfort food staple that is simple, easy and delicious. It consistently delivers quality and quantity. But what about the newfangled rise of gourmet ramen? Restaurants are popping up all over America and serving a taste of Japan’s famous noodles. Customers can enjoy steaming, large bowls of handcrafted ramen in sleek, vibrant nooks that defi nitely surpass eating instant Shin in a dingy dorm room. However, classy ramen usually costs around $11 to $12 while a pack of Shin is cheaper than a dollar — yet people are still fl ocking to these noodle destinations in droves. What makes gourmet ramen so popular? I recall the very fi rst moment I faced o with a fancy bowl of ramen. It looked stunning, with thin noodles bobbing amid a light pork broth with pork belly, bean sprouts and green onion adorning the top. It was a scrumptious, hearty meal created with plenty of meticulous detail. Since then, I have scarfed down many more bowls and come to believe that ramen has gained such a delectable reputation because it manages to blend versatility with simplicity. The dish basically consists of noodles in a soup or broth, which are topped with a couple slices of meat and a sprinkle of vegetables. Yet there are multiple kinds of broths, noodles, meats and toppings, like the infamous soft boiled egg. The possibilities are endless. More components can be added and some can be removed. I’ve been to numerous ramen restaurants and come to expect staring contests with the menu. Will it be spicy miso or low-sodium chicken? Braised pork or seafood? With the horde of options, ramen manages to cater to every customer’s taste. Gourmet ramen doesn’t just stick to the curly, wavy noodles like Shin does; there are thick noodles, thin noodles and even ones that resemble spaghetti. Noodle style changes from restaurant to restaurant, and many places boast ornate noodle-making machines. There are ramen bars in Japan that serve noodles almost the size of udon while the noodles at Jinya Ramen Bar here in Houston are vermicelli-thin. Broths, on the other hand, are judged based on their degrees of savoriness and spiciness, hints of dashi (the base for miso) and thickness. Some ramen spots serve soups with a disconcerting fi lm of oil on top, but Kukai Izakaya in Portland presents a sublime concoction that is tinged with the right amount of salt and tonkotsu richness. To be honest, I always leave a ramen restaurant satisfi ed even if I do not end up loving that particular place, because certain components of the meal are still stellar if others fall fl at. That’s the beauty of ramen. Since every restaurant’s take on these noodles di ers, a wide audience can be reached. Japan may look at ramen as a common staple, like how Americans view hamburgers, but America is catching on to ramen’s marvelous versatility and ability to please many people’s palates. Check out some of Houston’s popular ramen places, such as Tiger Den, Ninja Ramen, Samurai Noodle and the aforementioned Jinya to dis
Perhaps you’ve heard of the name, or perhaps you recognize those monolithic hazy blocks of color. Mark Rothko has long been considered one of the most infl uential artists of the 20th century. An austere earthy-colored painting of his, descriptively titled “Orange, Red, Yellow,” sold for a record price of $86 million in 2012, and remains, to this day, one of the most expensive works of modern art.
A conversation regarding gun laws has begun in Rice’s Student Association in light of Senate Bill 11, which the Texas Legislature passed in early June.
Houston is in the midst of an obesity epidemic, and it is time for the Houston government to respond with solutions, according to Lan Bentsen, founder and president of Shape Up Houston.
When the Rice Community Growers first came together after their community garden class, they had a simple mission in mind: create a small operation that supplies locally grown produce to the community on one end and generates profit for Rice gardens on the other.
Professor of religious studies Anthony Pinn spoke to community members, including several Rice students, as a panelist at a Black Lives Matter event hosted by the Houston chapter of the movement. The event, entitled #BLMHTX, took place at St. John’s United Methodist Church on Friday night and featured an art exhibit, artist talks and a panel discussion with artists, religious leaders, activists and academics.
The six serveries at Rice are among the most frequented places on campus, yet most students are unaware of what takes place behind the scenes in order to produce and serve roughly 1.3 million meals per school year.
Any Rice undergraduate who has sought academic advice from other students will more likely than not have heard the words “easy distribution credit.” It should come as no surprise that positively skewed grade distributions, light work loads and generous course reviews are tantalizing features to students looking to knock out graduation requirements. From the student’s point of view, it is entirely clear why taking a low effort “blow off” instead of a more demanding course is a desirable, even strategic option.
On Monday, the Survey of Unwanted Sexual Experiences results were released (see “Sexual Misconduct,” pg. 1), providing the first concrete quantitative insight into this campus-wide issue. The Thresher concurs with the statement President Leebron released in his email to Rice: These numbers are completely unacceptable.
As Rice students, we are repeatedly reminded of the degree to which the university serves the local community. And for the most part, we embrace that reputation happily enough. The barrage of notices about service opportunities and large number of students who volunteer in some form conveniently provide an illusion that perhaps we do all care for those we perceive as disadvantaged and disenfranchised.
After reading last week’s articles from other Orientation Week 2015 coordinators, we hope to share another perspective of coordinating in order to provide the student body with an alternate opinion of the experience. Ultimately, we think this article will help provide a more comprehensive and multi-faceted understanding of coordinating. As the 2015 McMurtry O-Week coordinators, we had an overwhelmingly positive experience and learned a lot from the position.
The issue of gun laws has come to Texas campuses in the form of Senate Bill 11. SB11, which passed in the Texas Legislature in early June, states that the concealed carry of firearms will be legalized on all public and private university campuses statewide come August 2016.
Houston’s world-class museums are awesome. If you haven’t yet frequented the Museum of Fine Arts, the Menil Collection or the Houston Museum of Natural Science, well that’s just shameful, and you should go right now before reading on. That said, Houston is also jam-packed with a bunch of weird little museums that are just as spectacular as the others but far easier to miss in a short four-year stay. Fortunately, their narrow focuses and smaller scales make it easy to hit many of them in a day, making for a perfect Saturday afternoon of museum hopping. So go ahead, grab your best tourist attire and some good walking shoes and use this little guide to see ’em all.
