Going Global
Fall2024
The Office of Global Programs
Fall 2024
Presented by the Karen and Stan Johnson Office of Global Programs
Welcome to the newest edition of Going Global, the quarterly newsletter that provides readers with information and reflections on the international experiences of GCC students.
Director: Jennifer Gilliland
Field Director: Dr. Erik Bardy
Global Programs Coordinator: Rachel Anderson
Global Programs Assistant: Patti Bardy
Student Advisors:
Tessa Nave
Hannah Evans
Madeline Warburton
Abi Collier
Catherine Maher
Hannah Espinosa
Mason Nichols
inloving
MEMORYOF
JENNIFERGILLILAND
We are so grieved and heavy hearted that our beloved director,Mrs.JenniferGillilandhaspassedaway.Afterabrief illness, she peacefully joined Jesus on September 28. She worked in the Office of Global Programs for 11 years and servedasdirectorsince2020.Shewillbedearlymissed.
Sydney Opera House is an iconic landmark and one of Australia’s pride and innovation. Located on Bennelong Point, a land mass that juts out into the bay, it has a spectacular view of the bay and Sydney Harbor Bridge. The opera house hosts musical venues, ballet, theater productions, and more. Nearby is the Royal Botanic Garden Sydney.
Sydney Botanic Garden Sydney was founded in 1816 and is one of the most important botanical gardens in the world. It has a beautiful view of the harbor and offers a variety of activities. You can schedule walking tours, buggy rides, visit the glasshouse, learn about the ecology and more.
Take a ferry into the harbor and up the Parramatta River. Capture stunning views of the water on your phone and gaze at the famous Sydney Harbour Bridge.
Queen Victoria Building (QVB) is a five storied shopping plaza that takes up an entire block of George Street. It opened in 1898 and boasts Romanesque architectural features and stained glass windows. It has 140 boutiques, designer stores, jewelry stores, cafes, and restaurants.
Art Gallery of New South Wales is one of the top art and cultural institutions in Australia. It boasts modern art, a cinema theater and a variety of guided tours. Additionally, there is a research library, children’s library, art archive, and a public art garden. A nice perk is that admission is free.
-Trip Advisor
StudyingabroadwasoneofthehardestthingsI have ever done. While I anticipated homesickness, it came with so many other unexpected challenges. However, do I regret doing it? Not at all. Would I do it again? In a heartbeat.
I have always known that I wanted to study abroad in college. Throughout my childhood, I traveled a lot with my family, which instilled in me a love for experiencing new things and interacting with different cultures. Yet, in the months leading up to studying abroad, I had conflicted feelings as it began to feel real. I was unsureifitwastherightsteptotake.So,Iprayed toGodalot,askingforpeaceandguidance.After much uncertainty, I clearly heard “Go and I will be with you.” These words stuck with me all throughout my travels and even now when I am back.
CATHERINE MAHER
Florence,Italy(LDM)
Figuringoutanewculturewhileisolatedfrom familyandfriendsisnoeasyfeat.Itdidn’thit me until I was stepping into the airport security line away from my family; I was leaving them to live alone for 4 months in another country where I knew nobody. The idea was terrifying, but I took a deep breath and embraced the adventure, stepping into theunknown.
Whenlivingabroad,ordinarythingsliketaking atrainorgroceryshoppingtakeonanentirely new meaning. While it felt incredibly isolating at times, it made the connections I did make all the more powerful. It can be hard to deal with challenges without a support network, but being apart from the people I love made meappreciatethemallthemore.Ithasmade me more intentional with my relationships now that I am back. When dealing with loneliness, I talked to God and remembered thatHewaswithme.
I am so thankful for the experiences that I had. I was able to travel to Switzerland, Croatia, Spain, the Czech Republic, Austria, and many cities throughout Italy. My motivation to travel lies in learning about God through his creation and seeking connection with him. He truly is the best travel partner. I loved thinking about how every person and landmark I saw was created by him andisapartofhisplan.
Studying abroad has given me so much confidence and self-growth. I know it sounds cliche but it really did help me find myself. I got todiscoverwhoIamawayfromeverythingIknow and see things from a new perspective. Even through my anxiety, I had the peace of knowing that God would be with me wherever I went and that He has the whole world in his hands. If you have any desire to study abroad or participate in a travel course, I highly encourage you to pursue it.
“The Lord himself goes before you and will be with you;hewillneverleaveyounorforsakeyou. Do not be afraid; do not be discouraged.” Deuteronomy31:8NIV
1.
3.
Breakfast Treats
1 package (1/4 ounce) active dry yeast
1/4 cup warm water*
1/2 cup sweetened shredded coconut
1/3 cup sugar
1/2 teaspoon salt
2 to 2 1/2 cups all-purpose flour
Spiced Sugar
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 vanilla bean
1/4 cup butter, melted
Add yeast to warm water and stir to dissolve; allow to sit until yeast has bubbled, 5-7 minutes. Add yeast mixture to warm coconut milk. In a large bowl, combine shredded coconut, sugar, salt, yeast mixture and 1 cup flour; beat on medium speed until smooth. Stir in enough remaining flour to form a stiff dough (dough will be sticky). Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
2. Preheat oven to 375. Bake until light brown, 10-12 minutes. Meanwhile, place sugar, cinnamon and ginger in a shallow bowl. Split vanilla bean lengthwise. Using the tip of a sharp knife, scrape seeds from the center; stir into sugar mixture. Brush warm pastries with melted butter; roll in sugar mixture to coat.
Punch down dough. Turn onto a lightly floured surface; divide into 8 portions. Roll each into a 12-in rope. Curl ends in opposite directions to form a figure 8. Tuck each under where it meets center of roll and pinch lightly to seal. Place 2 in. apart on a parchment-lined baking sheet. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 30 minutes.