The Alumni Association of Central California University held its annual summer barbecue event in Sunnyvale on August 16th (Saturday), attracting over a hundred alumni and their families. The atmosphere was lively, becoming an important annual reunion event for the alumni.
President Zhang Chunhao of the alumni association mentioned that there are two main events each year: the annual meeting and the summer barbecue. Despite space limitations, this barbecue had over a hundred attendees, with alumni coming from various places to join. “The main purpose of the barbecue is to deepen friendships among alumni, making it one of the most popular traditions of the Central California University Alumni Association,” he said.
The event featured a spread of rich food including pork chops, chicken legs, hot dogs, sausages, as well as vegetarian options like vegetarian cold noodles and stir-fried noodles. There were also winter melon tea, green bean soup, fruits, and a variety of beverages, showcasing the strong Taiwanese flavors.
President Zhang Chunhao expressed special thanks to the alumni and their families who assisted behind the scenes: “In addition to taking care of their families, the wives of our alumni also wholeheartedly support the activities of the alumni association. Some helped with sound systems, some provided fruits, some brought cold dishes, and Han Zhongfen worked diligently to handle various details.”
Furthermore, several senior alumni quietly contributed, including Senior Jiang Kangyao who worked tirelessly the day before to tenderize and marinate over a hundred portions of pork chops. “He pounded away two thousand times in one day,” which was truly touching. Alumni Wang Rongmei mentioned that besides the delicious food, the Central California barbecue also had the essential fresh beer every year, bringing a sense of nostalgia. Friend of Central California alumni, Zhang Qirui, jokingly said, “We often drink fresh beer in Taiwan, but it’s rare in the United States. The taste today makes me feel like I’m back in Taiwan.”
Zhao Guangdou, an alumni from the Physics Department of Central California University, was pouring fresh beer for everyone at the event. He explained that fresh beer, poured directly from the fermentation tank after completion, must be consumed within seven days to maintain its fresh taste. Regular beer, on the other hand, goes through processing and canning, which allows it to be stored for over three months. Zhao Guangdou stated, “Fresh beer is not only delicious but also nutritious due to its higher protein content.”
Among this year’s participants were several seasoned alumni in their eighties, as well as over ten new young alumni, with about six or seven attending their first barbecue, infusing new energy into the alumni association. Some even traveled from Los Angeles specifically to join the event, adding to the festive atmosphere. Zhang Chunhao expressed, “We hope that through such activities, we can attract more young alumni to participate and continue the camaraderie among alumni spanning three generations.”
In addition to the culinary delights and drinks, there were karaoke and group games arranged on-site, allowing alumni to interact and engage in a relaxed atmosphere filled with laughter and applause.