FLORIDA STATE UNIVERSITY
HONORS
ISSUE #28 November 2020
Publication by the Honors Student Association
TABLE OF CONTENTS 3 MONTHLY WELCOME
4 UPCOMING EVENTS
5 STUDENT SPOTLIGHT
6 WHOSE LAND IS IT ANYWAYS?
7 FSU AND THE SEMINOLE TRIBE
8 DINNER & DIATRIBES
9 FAMILY RECIPES
15 GRATITUDE
MONTHLY WELCOME Dear Honors Students,
Welcome to the November newsletter! While things are certainly getting busier thanks to the end of the semester drawing closer (you can do this!), we wanted to take this edition of the newsletter to remember the good things in our lives and what we are most grateful for in this season. 2020 has not been an easy year by any stretch of the imagination. Things have changed in ways we never thought possible. But, a quote I saw on Facebook summed up this year perfectly, “This is not the year to get everything you want. This is the year to appreciate everything you have.”
I, for one, have so many things to be thankful for: my family, supportive staff at FSU Honors, professors who push me to work harder, my fantastic roommates and friends and the whole HSA community for helping me stay positive during these times. I could not be where I am without so many people behind me. And I’m sure you have people who have supported you in your time at FSU.
So, this November, I hope that you take the time remember what you are grateful for. Take the ideas in this newsletter to heart. Try one of the ways to practice outward gratitude. We all have something to be grateful for, even when times are tough. So, I hope this newsletter encourages you to be thankful this November.
Best,
Abby Ellis
HSA Director of Community Service
UPCOMING EVENTS HSA WELLNESS DAY November 30th All Day Join HSA in cultivating mental, physical, and emotional wellness through meditation, yoga, and other activities.
NATIVE AMERICAN FOOD SOVEREIGNTY: "GATHER" AND PANEL DISCUSSION November 30th 3 PM - 4 PM Register for the Zoom event to access the link to stream the film, "Gather," then attend the panel discussion on November 30th at 3:00 Register at Calendar.FSU.edu
LETTERS AGAINST ISOLATION December 2nd 5 PM - 6 PM Join your fellow Honors students in writing letters to strangers. Zoom ID: https://fsu.zoom.us/j/91420244156
GRAD SCHOOL PANEL December 3rd 6 PM - 7 PM Discuss any questions you have have about applying to graduate programs with this panel!
Student Spotlight Vanessa Ramos
Senior majoring in Political Science and Psychology Newly elected student senator for the College of Social Sciences and Public Policy Chair for ProgressFSU Seminole History and Awareness Subcommittee Outreach director for March for Our Lives (MFOL) FSU Member of Phi Alpha Delta Pre-Law Fraternity and Omicron Delta Kappa.
What changes have you been involved with through SGA? How do you hope this will impact FSU students?
I am just newly elected, so I have not been involved in legislative or significant changes with SGA. However, I think that just by winning a position with Progress, I have made a change needed in SGA that will soon be seen. However, I am planning and working on some ideas for legislation. I hope that I will be able to positively help those who look like me and share the same experiences as I do. I want them to have a better experience at FSU than I did as a minority student on campus, and I genuinely want them to be seen and heard by me as I wanted to be seen and heard by my senators.
How do you balance being a successful student with your role in SGA and other extracurriculars? What advice would you give you fellow students?
To be completely honest, since I am newly elected, I am a bit scared and excited to see how I will balance this with my other extracurriculars and class load. Still, I know that I definitely can and will because this is extremely important to me. I am quite the planner and love to plan out my days, so this will also help me manage my time and do the most. Some advice that I give to students is to join groups on campus that reflect what you love and what is important to you. This can be helpful because when you start to get overwhelmed with all your classes and meetings, it will not feel like an obligation, and it will begin to be something that you look forward to doing during your week because it is fun and important to you.
What are you thankful for during this time?
During this time, I am incredibly thankful for my health and being able to live comfortably with that I have. I know many of us have been impacted by COVID-19 in many negative ways. With that said, I feel incredibly blessed and thankful that my family and I have been able to overcome many of the obstacles this time has brought for us.
WHOSE LAND IS IT ANYWAYS?
If we think of territorial acknowledgments as sites of potential disruption, they can be transformative acts that to some extent undo Indigenous erasure. I believe this is true as long as these acknowledgments discomfit both those speaking and hearing the words. The fact of Indigenous presence should force non-Indigenous peoples to confront their own place on these lands.” – Chelsea Vowel, Métis Plains Cree
Thanksgiving is an important time to reconnect with loved ones, express gratitude, and reflect on the past. However, we must recognize the holidays' history. Land acknowledgements are important because, in the words of Monique Aura of the Oneida Nation, "to acknowledge this land on which we stand is to acknowledge truth." According to Lindsay DuPré, "As we engage in processes of reconciliation it is critical that land acknowledgements don't become a token gesture. They are not meant to be static, scripted statements that every person must recite in exactly the same way. They are expressions of relationship, acknowledging not just the territory someone is on, but that person’s connection to that land based on knowledge that has been shared with them." Florida State University is located on land that is the ancestral and traditional territory of the Apalachee Nation, the Muscogee (Creek) Nation, the Miccosukee Tribe of Florida, and the Seminole Tribe of Florida. If you want to find out whose land you're on, all you need is the zip code. Either text your zip code to (907) 312-5085, or go to Native-Land.ca or Whose.Land/en/ to learn more.
The above image is of the region of the current FSU campus in 1885 and is from the Florida State Library and Archives. Sources for this page come from: ArtHistory.FSU.edu Whose.Land/en/ Native-Land.ca
Florida State University and the Seminole Tribe For almost 70 years, Florida State has worked closely, side by side, with the Seminole Tribe of Florida. The relationship, built on respect, is so mutually supportive that in 2005 the tribe — which rarely puts such things in writing — took an unprecedented, historic step with a public declaration of support. Florida State does not have a mascot. Instead, we have the honor of calling ourselves “Seminoles” in admiration of the only Native American tribe never conquered by the U.S. Government.
FSU considers it a great privilege to represent a group of people whose courage and spirit we admire and respect. Through the years, the administration has made it clear the university will not engage in any activity that does not have the approval of the Seminole Tribe of Florida.The Seminoles do not just give a stamp of approval from afar — they are full participants in the activities of the university. Their leaders have publicly stated that they feel the FSU family is part of their family.
All information is directly quoted from FSU's University Communications at: https://unicomm.fsu.edu/messages/relationship-seminole-tribe-florida/
DINNER & DIATRIBES A
S T U D E N T S
N A V I G A T I N G
G U I D E
T O
T H A N K S G I V I N G
C O N V E R S A T I O N S
AVOID AND
POLITICS
OTHER
TOPICS
LEARN
DIVISIVE
FROM
LISTEN
It's hard to not correct or defend your views immediately, but to understand those at the table, you must be an active listener. So, sit down, and absorb what the other person is saying.
THE
START
Bringing up polarizing issues is bound to cause some debate. Set ground rules to avoid these topics at dinner and not cause any arguments. After all, we want to eat the food, not throw it.
TO
FOCUS
ON
FOOD
The elaborate meals are a great detour away from disastrous conversations. Use the centerpiece of the holiday to quell drama and steer the conversation away. DON'T
ENGAGE
INSTIGATORS
Aunt Karen might have some strong beliefs, but thanksgiving doesn't need to be a debate stage. Simply agree to disagree and divert the conversation elsewhere.
USE
LIGHT
FIND
A
MIDDLE
GROUND TAKE
If you can't avoid politics, the best way to solve conflict is to find things in common. Even inconsequential things like favorite shows or hobbies can be good ways to find a common ground and quell debate.
BREAKS
If the conversation ever gets too heated, step out and take a breather.
HUMOR
Pull out the dad jokes and silly puns! Sometimes the best way to defuse a tough conversation is to distract through humor. Keep some family friendly, apolitical jokes on hand in case things boil over.
AND
ABOVE
ALL
ELSE,
Your loved ones care about you. Even in heated moments, it's important to not forget that.
Honors' Family RECIPES We asked Honors student what the quintessential dishes in their Thanksgiving meals were. Here are their recipes.
Québécois Spice Cake COURTESY OF JEN LAMONT INGREDIENTS 2 cups all-purpose flour
3/4 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground ginger 1/2 teaspoon allspice 3/4 teaspoon ground cloves 1/2 teaspoon cardamon 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon cream of tartar 1/2 cup room temperature margarine 3/4 cup firmly packed dark brown sugar 2/3 cup granulated sugar 2 large eggs 1 teaspoon vanilla extract 1 tablespoon maple syrup 1 cup milk with 1 teaspoon of lemon juice 3/4 cup of chopped nuts
DIRECTIONS 1. Combine all dry ingredients in a bowl. 2. In a second bowl, cream the butter, dark brown sugar, granulated sugar, maple syrup, and vanilla extract together until smooth. 3. Add eggs into the second bowl one at a time until fully combined. 4. Mix the milk and lemon juice together. Let sit for 5 minutes until the milk is curdled. 5. Add flour mixture to butter mixture alternately with the milk. Combine as you go. 6. Lightly grease your Bundt pan. Sprinkle nuts evenly over the pan. Pour the batter into the pan. 7. Bake at 350°F for 35 minutes or until a wooden pick inserted in center comes out clean.
Vegan Sweet Potato Casserole COURTESY OF BETH SKINNER INGREDIENTS Casserole
DIRECTIONS
1. Peel and chop four large sweet potatoes
4 large sweet potatoes
and add them to a pot with enough
1/2 cup white sugar
water to cover them completely.
1/2 cup vegan butter 1 tsp vanilla extract 1 tsp salt Topping
2. Bring to the boil and cook for 10-15 minutes until they’re soft and cooked. 3. Drain them and add to a mixing bowl along with some sugar, vegan butter,
1 cup brown sugar
vanilla extract and salt and mash
1/2 cup all purpose flour
together. Place the mashed sweet
1 cup chopped pecans
potatoes into a 9×13 dish and smooth
1/2 cup vegan butter
down. 4. For the topping, add some brown sugar, all purpose flour, chopped pecans and vegan butter to a mixing bowl and mix until fully combined. 5. Spread the topping evenly over the top of the mashed sweet potatoes. 6. Bake in the oven at 350°F for 35 minutes until the top is nicely browned.
Pumpkin Loaf Cake
COURTESY OF CALLISTA PAYNE INGREDIENTS Loaf
1 3/4 cup sifted flour 1 teaspoon baking soda 1 teaspoon cinnamon 1/2 teaspoon salt 1/2 teaspoon nutmeg 1/4 teaspoon ginger 1/4 teaspoon ground cloves 1 cup soft margarine 1 cup sugar 2 eggs 3/4 cup pumpkin (canned) 6 ounces of chocolate chips 3/4 cup walnuts (finely chopped) Icing 1/2 cup sifted powdered sugar 1/8 teaspoon nutmeg 1/8 teaspoon cinnamon
DIRECTIONS
1. Grease bottom of 9x5 log pan.
2. In a bowl, combine all of the dry ingredients for the loaf. 3. In a second bowl, cream butter and sugar together. Once combined, slowly add in the eggs. 4. Blend in dry ingredients alternating pumpkinbegin and end with dry ingredients. 5. Mix in the chocolate chips and walnuts. Add to greased pan. 6. Bake at 350°F for 65-75 minutes. 7. Meanwhile, for the icing, combine 1/2 cup sifted powdered sugar, 1/8 teaspoon nutmeg, and 1/8 teaspoon cinnamon. Blend until smooth. 8. Once completely cool, drizzle the loaf with the glaze and enjoy.
Métis Bannock COURTESY OF JEN LAMONT Bannock is a type of flat bread made with wheat flour and either fried or baked. It is a staple in Métis meals, and other indigenous cultures in North America. It can be eaten with sweet or savory dishes, but my favorite way is to fry in oil with rosemary, and smear with butter
INGREDIENTS 3 cups of whole wheat flour (all purpose works as well) 2 tablespoons baking powder 1 tablespoon sugar 1⁄2 teaspoon salt 1⁄2 cup margarine (or butter or shortening) 3⁄4 - 1 cup milk (or water) Optional: Vegetable oil for frying
DIRECTIONS
1. Combine flour, baking powder, sugar, and salt in a bowl.
2. Add in the margarine. Using your hands,
and cranberry compote, spice with
combine together until you get a crumbly
coriander, ginger, and ground cloves,
dough.
and top with fresh berries.
3. Gradually mix in milk or water. The dough should be fully combined and smooth but not sticky. 4. Knead until smooth. 5. Shape into a ball, place on a greased baking sheet, then flatten into a circle about 1 inch thick. 6. Bake at 375°F until lightly golden brown about 25-30 minutes. If frying, boil the oil, and then individually drop in the bannock rounds. let cook until golden brown on both sides, flipping once.
Strawberry Pretzel Jell-O Salad COURTESY OF KATHERINE SHANNON
INGREDIENTS Casserole 2 cups crushed pretzels 3/4 cups butter, melted 3 tablespoons sugar 1 8 ounce package of cream cheese 1 cup sugar 1 9 ounce carton Cool Whip 1 6 ounce package strawberry Jell-O 2 cups boiling water 2 10 ounce package frozen strawberries
DIRECTIONS
1. Mix crushed pretzels, melted butter and 3 tablespoons sugar together.
2. Press into a 9x13 inch pan. Bake at 400°F for 8 minutes. Cool. 3. Combine cream cheese, Cool Whip, and 1 cup sugar. Mix well and spread onto cooled crust. 4. Mix Jell-O with water, then add sliced frozen strawberries. Stir until berries soften and Jell-O starts to thicken. Gently pour or spread mixture over cream. Refrigerate until firmly set. 5. Serve.
STUDENT SUBMISSION
Lauren Mariotti shows off her charcuterie skills with this festive turkey design.
HOW HSA STUDENTS PRACTICE GRATITUDE: Calling my parents every day! -Natasha Peet
Writing the number 3 on my wrist so that whenever I look at it, it prompts me to think to 3 things that I am grateful for. -Abigail Ellis Making an effort to give back to my community. -Lillie Brody
I say 'thank you' to those around me! -Grace Brill I meditate, it helps me focus on the good things in my life. -Callista Payne I send cards to those that I love to show that I'm thinking of them! -Beth Skinner
Gratitude
WHAT WE'RE GRATEFUL FOR I am grateful for my little sister and being able to spend time with her this past semester. GRACE BRILL
I'm thankful that I'm surrounded by a community of strong women who rally around and uplift one another. I've been so blessed to find genuine and supportive friends in college, and these difficult times have been much better with them. CALLIE SCHLABACH
I'm grateful for all the ways 2020 has surprised me- it has been difficult at times, but unexpected relationships, challenges and opportunities have given me more growth and joy than I could have imagined. MEREDITH FREEMAN
I'm grateful for my roommates. This semester has been tough (tougher than I anticipated) and they have been my rock and my sounding board throughout it all. ABBY ELLIS
I am thankful for my roommates because they are also my closest friends and we have so much fun together! NATASHA PEET
HSA would like to express our gratitude for our fearless advisor,
Ashley Archer-Doehling!
Ashley currently serves as the Assistant Director of the FSU Honors Program as well as the staff advisor to the Honors Student Association. Her commitment to the success of HSA and dedication to the Honors community is beyond deserving of our recognition and gratitude! All of us on the Executive Board appreciate her hard work. Thank you Ashley!
"I am so grateful for all of the advice, encouragement, and support you've given me over the past few years. Working with you has helped me develop into a confident leader and I'm so thankful for everything you've taught me. I cannot wait to see how HSA continues to grow and prosper in the future. I will miss you so much next year and I hope to stay in touch!"
-Lauren Mariotti, President "Thank you so much for everything you’ve done this year. I came into HSA with so little experience and you’ve helped me develop and grow into the VP I’ve become today. I can’t wait to work with you closely again next year, and I’m so glad your mentorship and guidance is getting recognized!"
-Georgina Patient, Vice President
"Thank you so much for all of the kindness, compassion, and support you have shown me throughout my time in undergrad. While I am relieved I won’t have to spam you with emails anymore, I will miss you so much, and I can’t wait to see how Honors and HSA flourish in the future."
Lillie Brody, Director of Marketing and Communications "Ashley, thank you so much for your mentor ship during this year! You have been an amazing advisor and we couldn’t do it without you, especially during these chaotic times. HSA is so lucky to have you!"
Alyssa Ackbar, Director of Events "Thank you for the guidance and the constant words of encouragement. Your dedication to HSA and honors is inspiring. I look forward to all future opportunities I have to work with you!"
Beth Skinner, Director of Student Success "Hi Ashley! Thanks so much for guiding me this year and helping me out when I wasn’t sure what to do. I really appreciate all you’ve done for me this year. I’ll miss you!"
Juan Coste Delvecchio, Director of Finance "Hi Ashley! Thank you for all you’ve done for me these last 2 years. You have always supported me when I need it. I will miss working with you after I graduate! Thanks for everything!"
Abby Ellis, Director of Community Service
D O
Y O U
W A N T
F E A T U R E D
H S A
I N
T O
B E
T H E
N E W S L E T T E R ?
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Editor-in-Chief: Lillie Brody Content: Karyna Bugos Jennifer Lamont