On Thursday September 26, 2013 the Yo San University Student Association (YSUSA) sponsored a special event, “Cooking with Shuilan.” How did the student group know that our University Bursar of nearly 24 years is also an expert cook with a specialty of utilizing fresh ingredients—especially raw herbs in her recipes? The sure answer is “word gets around,” or better yet, the aroma of quality cuisine always draws a crowd. The aroma factor is especially on target since for years, Shuilan May has used the cooking facilities of the second floor student lounge to prepare her lunches. The “Cooking with Shuilan” event, organized by YSUSA president Emily King, was a decided hit! More than 25 students were captivated by the menu of the day all prepared quickly and easily before their eyes, and with samples of all dishes for the discerning student palates. The menu began with the preparation of a black fungus and cucumber salad—a sure heart healthy meal starter, and proceeded with the secrets of chicken Danggui soup, a favorite that is especially conducive to women’s health. Within that quick hour of demonstrations (Hey, this woman could easily be the next Martha Stewart), Shuilan also shared the multiple ingredients of red bean porridge—with is unmistakable lotus seed and tangerine peel flavoring. For dessert the group was awed by the Eight Treasure Ba Bao Fan dish, flavored with “eight jewel toppings” including (among others ingredients) walnuts, ginko, lotus seeds, longan and red bean paste. Now that is healthy eating!