ANNUAL OGP PHOTO CONTEST
1ST PLACE: MORGAN GUENTTER; SAN QUIRICO D’ORCACIA, ITALY
CHRISTMAS TRADITIONS FROM AROUND THE WORLD
GoingGlobal
THE OFFICE OF GLOBAL PROGRAMS
GoingGlobal Fall2024
PRESENTED BY THE KAREN AND STAN JOHNSON OFFICE OF GLOBAL PROGRAMS
Field Director
Dr. Erik Bardy
Global Programs Coordinator
Rachel Anderson
Global Programs Assistant
Patti Bardy
Student Ambassadors
Madeline Warburton
Tessa Nave
Hannah Evans
Abi Collier
Hannah Espinosa
Mason Nichols
Catherine Maher
Exploring Paris
MY STUDY ABROAD ADVENTURE MASON NICHOLS
Before heading to Paris for my junior year abroad, I experienced the usual waves of FOMO. I was worried about missing out on life back at Grove City College— friends, events, and the familiar comforts of home. But those concerns quickly melted away when I arrived in the bustling streets of Paris, my eyes full of wonder. Though there were moments when I missed America (especially free refills, friendly small talk, and honestly a burger), the adventurewasmorethanworthit.
My decision to study abroad came later than most—I finalizeditduringmysophomoreyearaftermuchthought.
I realized I wanted to challenge myself and broaden my horizons in ways I never had before. It did just that—and somuchmore.
Ihadtheincredibleprivilegeoflivingwith a host family—a mom, dad, and their two sons—who welcomed me like one of their own. From shared meals to evening conversations about everything from politics to soccer, they truly became a second family. My roommate, Drew, also became a lifelong friend. Our late-night chats and shared exploration of Paris created a bond so strong that I was honoredtobeinvitedtohisweddinglater on! We relish in God’s providence of pairing us up and always talk about hopingtotravelagaintogethersomeday.
During the week, I studied at the CCFS of The Sorbonne, a school filled with international students from around the globe. My two closest friends there were Johnny from China and Sebastian from Sweden. Situated in a historic estate in the heart of Paris, it was a vibrant, multicultural environment where I learned as much from my peers as I did in the classroom. My courses were just as fascinating, ranging from the grandeur of Versailles Château to the intricaciesofFrenchfoodandculture,aswellaspracticalphoneticscoursestofine-tunemy languageskills(SpecificallyforParisianFrench,somethingyouwon’tfindinAmerica).
Outside of class, I formed many other lifelong friendshipswithstudentsfromallcornersoftheglobe. Whether we were sharing laughs over café crèmes or navigating the bustling Paris Métro, those relationships were some of the most meaningful parts ofmyjourney.
When weekends came, the travel opportunities were endless. I wandered through Ghent’s medieval streets inBelgium,stoodinaweattheNormandybeachesand Bayeux Tapestry, explored the charming towns of Loches and Chantilly, and paid my respects at the somber fields of Verdun. My travels also took me to Berlin,Luxembourg,andcountlessotherunforgettable destinations. Each place left its unique mark on my perspectiveoftheworld.
Of course, Paris, as cliché as it may be, is a wonderful city with endless places to explore. Every day felt like anexplorationofhistoryandbeauty.Ivisitedaprivate Monet Museum, indulged in buttery pastries that could only be described as life-changing, and admired the stunning architecture around every corner. Some ofmyfavoritemomentswerespentonSt.LouisIsland and walking down our lively street, Oberkampf, soakinginthevibrantenergyofParisianlife.
Looking back, my semester in Paris wasn’t just about classes or sightseeing—it was about growing as a person, forging deep connections, and embracing a broader view of the world. ItwasanexperienceI’llalwayscherish,andIhopeitinspiresotherstotaketheleapintothe unknownandmakememoriesoftheirown.Ifyoudon’tbelieveme,goasksomeoneelsethat studied,Ibettheirstorywillsoundalotlikemine!
Christmas traditions from around the world
First, is the Philippines. The city, San Fernando, hosts an annual festival called Ligligan Parul (or Giant Lantern festival) where they display thousands of lights in the image of the Star of Bethlehem that spin and glow brilliantly. San Fernando is considered the capitol of Christmas in the Philippines.
Prepare for a barbeque and perhaps a swim this Christmas if you are celebrating it in New Zealand. Since Christmas falls during the summer, people usually grill fresh sea food, meat and seasonal vegetables for their meal. The Pohutukawa is the Christmas tree in New Zealand which is a coastal plant that explodes with red blooms. People will sing Christmas carols around it in English and Maori.
Christmas dinner occurs on December 24 in Poland. The festivities begin with oplatek (an unleavened religious wafer) where each person breaks off a piece and wishes each other Merry Christmas. Many people leave an extra setting out at dinner in case someone shows up unexpectedly.
People in Portugal and Brazil have very late dinners, as late as 10 pm on Christmas Eve. Then, at midnight, they celebrate with toasts, gifts, and wish each other Merry Christmas. They will attend Midnight Mass, Missa Do Galo (Rooster Mass) and usually afterwards there will be fireworks in the town square.
-Country Living
TraditionalBritish Mince Pieces
12-18 servings 30 min
INGREDIENTS
Pastry:
2 3/4 cups flour
1 cup unsalted butter (cold and cubed)
1 pinch salt
1 egg, beaten
Water, cold as needed
For the pie:
27-ounce jar mincemeat
DIRECTIONS
1.
Place 2 3/4 cups of flour, 1 cup cold and cubed unsalted butter and 1 pinch of salt into a large bowl.
2. Stir 1 beaten egg into the mixture using a cold knife. 3.
Rub the butter quickly into the flour with your fingertips until the mixture resemble rough sand.
Add the cold water, a teaspoon at a time, and stir until the mixture binds but is not sticky.
4. Wrap the dough in plastic wrap and chill for a minimum of 15 minutes and up to 30 minutes.
6.
5. Preheat the oven to 400 F. Use a muffin or bun tin.
7. Fill the pastry-lined tins 2/3 full with mincemeat.
8.
9.
Dust a work surface lightly with a little flour and roll out 2/3 of the pastry to 1/8 inch thick. Cut circles to line the cups of your tin; the pastry does not need to come to the top.
Roll out the remaining pastry to the same thickness and cut out smaller circles to fit as lids on the tarts.
10. Bake for 20 minutes or until golden brown.
12.
Dampen the edges of the tart bases with a little cold water and press the lids on. Make a small hole in the surface of each pie with a small sharp knife to allow the steam to escape.
11. Let cool and sprinkle with confectioners’ sugar.
2 tablespoons confectioners’ sugar -TheSpruceEats