親愛的蓋城家庭成員們，大家好! 感謝上個星期日參加家長會的家長們。正如我經常說的，大家的出席是對學校最好的支持。再次謝謝參與的家長們。 在家長會中，有一些學校的最新報導，其中有兩件事件 我要在這封信提醒大家： 第一件是2014年對蓋城是非常重要的一年，因為蓋城將在今年進入建校40週年的里程碑。董事會和我已經決定在今年4月27日慶祝這個特殊的生日。目前我們正在商議慶祝的細節。我們計劃邀請我們學校的創辦人，歷任教師，和校友們回來，共同慶祝這一個特別的生日。如果你知道以前校友的聯繫信息， 請讓我或任何董事會成員知道。或者，如果您有任何有關慶祝的建議，請讓我們知道。我會在未來的信中，和各位分享進一步的細節。 另外一個重要的事件是我們將在2/23, 下午兩點有一個專題演請到羅揚銘博士來講食品安全， 特別是前一陣在台灣發生的油品混充及違法添加銅葉綠素事件。羅揚銘博士是食品加工安全和推廣專家，目前是馬里蘭大學特約食品科學專家，致力於協助開發中國家發展農業及食品科研。截至 2012 年，他是馬里蘭大學(College Park 校區)食品科學與營養研究所主任，副教授，以及食品安全推廣專家。他是「食品加工與保存」及「食品科學與營養」兩份國際科學期刊的總主編。羅博士於 1989 年畢業與台大畜牧系，1993 及 1995 年從美國俄亥俄州立大學分別獲得食品科學碩士與博士學位。羅博士在特拉華大學開始他的學術生涯，直到 2001 年加入馬里蘭大學。他在著名學術期刊發表 70 餘篇研究論文，主要研究方向包括，糧食和農業副產品的轉化增值以及食品安全策略的發展。 這是我們的榮幸羅揚銘博士接受我們的邀請，到校演講。我希望所有家長能來參加這個專題演講， 同時帶來您對食品安全的問題來討論。我希望在會議可以看到各位。 祝闔家平安 蔡慧玲 Dear GCS family members, Thanks to those of you who attended the Parent’s Meeting last Sunday. As I always say, your presence shows your support to the school. Thanks again for your support. There were many updates reported in the meeting, and there are two important events that I want to remind all in this letter: The first one is that 2014 is an important year for GCS, because we’re going to have a 40th milestone birthday this year. The board and I have decided to celebrate this special birthday on 4/27/14. We’re in the process of brain storming the best way to have this celebration. We plan on inviting our school funders, former teachers, alumnus and their parents to come back and celebrate this special event. In order to make sure that we don’t miss anyone, please let me or any board member know if you have any updates regarding contact information for our GCS families. Or, if you have any good idea regarding the celebration, please let us know as well. The other important event we have is a special guest speaker. Dr. Martin Lo, PhD will give us a speech on the subject of food safety on Sunday 2/23/14 at 2pm. Dr. Lo currently has a special contract with UM as a scientist. Dr. Lo received the US Presidential Volunteer Service Award in 2012. As a FDA-recognized process authority for thermal processing of high-risk foods, Dr. Lo constantly hosts training courses on Acidified & Low-Acid Canned Foods and Hazard Analysis and Critical Control Points (HACCP) for food processors. He helps Maryland Department of Health and Mental Hygiene (DHMH) certify food processing protocols and has helped Mid-Atlantic regional food companies and the farming communities develop new quality products. It’s our honor to have Dr. Lo accept our invitation and speak in our school. I hope that all parents can come to this speech bringing their questions and concerns about food safety. I hope to see all of you in the meeting. Sincerely, Hueling Tsai Evans |
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