Gregory Mulholland

Rowing on the Cam
Today I fulfilled one of my greatest dreams: rowing on the River Cam. Now, you must understand a couple things about British rowing — some that I have heard before and others I picked up today:
1. Most British rowers see American rowers as relatively hardcore. I guess I will find out how right they are pretty soon. As far as I can tell after one day, where we would usually start with tons of conditioning, they start with technique. Everyone here seems to be technically proficient, it is really nice.
2. Here 7:00 is a pretty standard time to start. Maybe a little earlier as the river gets busy. 5:30 is unheard of. Needless to say, this is really good news to me. I love rowing, but I do not love getting up super early. I’ll do it, but hey! if I don’t have to, so much the better. Its probably important to note that the reason practice starts late is that the sun doesn’t rise in the autumn until later because we are pretty far north.

Rowing was amazing. I rowed in a four with a relatively experienced cox. The river is definitely no more than about 30 meters wide. The coxswains here are very skilled in turning and run within inches of the barges that moor along the river. Today was a rather dodgy (as they say here) row. But none of us had rowed together, and we were in a temporary boat because the one we were supposed to row was being repaired by the boathouse manager. All in all it was a fantastic row. Also, rowing is very well supported here. The boathouse manager is a fulltime position. Wow. More rowing stories will follow I’m sure, since it is by far more interesting to talk about than Materials Science.

This weekend and next week I am breaking out the big camera to start taking pictures of colleges, boathouses, and Cambridge in general. If you have ever been to an old European town, you probably have an idea of what it is like here. If not, you will have pictures soon.

Also, I have added a link on the top bar called Cambridge that has a map (at Saket’s suggestion), that will let me point out locations so you can have an idea of the proximity of different things. If you want any new points added, let me know and I will do so.

Matriculation Dinner
At the beginning of each Michaelmas (Fall) Term, every college holds a formal matriculation dinner. It is a black tie event and everyone wears their gowns, and it really a fun time for everyone involved. All newly instated graduate students are invited. First, we took a picture on Latham Lawn of all the student, the master, and the graduate tutor. Then we went to the Master’s residence, which is a building on college grounds facing Jerwood Library. There, we had champagne with some of the fellows and the master himself. When I had a chance to talk to him and his wife for a while, he reminded me of Provost Nielsen at NC State. He was very easy to talk to and had a quick wit.

After that, the Head Waiter rang the bell for us to move to the hall for dinner. There, we were greeted with assigned seats and personalized menus. Dinner was three courses. First, we were served an artichoke soup and a white wine. Then we had pheasant, cabbage, and potatoes with a red wine. Finally, we had a raspberry sorbet with port and coffee. All the while, we were sitting with the Fellows of the College. Our assigned seats were done in a gradient sort of pattern. At the end of the table were the biologists, then physicists, then materials people, then chemists (at my table at least). This seemed to create great conversation, because everyone overlapped at least a little bit in their knowledge and so could have truly stimulating discussion.

It was a real treat. The night was fun. I got to wear my gown, which was definitely exciting. Every week we have a Grad Hall. They are not black tie, but they are similar in style to this one. Before Grad Hall, sherry is served in the MCR, then dinner is served. I haven’t mentioned yet that Trinity Hall has a staff of waiters that run the college meals. I guess they are like the Cambridge edition of cafeteria ladies, since normal meals are served cafeteria style. But when formal dinners and halls come around, they are the waitstaff. After dinner, the traditional port is served. In case you were wondering, it is customary to pass port to the left. I have also been told that it is also customary that everyone continue refilling their glass until the decanter is empty. At some dinners though, they refill the decanters, so that is a Sisyphean effort I would not encourage. I must say though, port does add to desert quite nicely. It is very palatable.

I think that is all about Matriculation Dinner. More posts to come soon.