The Stan and Karen Johnson
OFFICE OF INTERNATIONAL EDUCATION
Going Global
Winter 2018 Isle of Skye, Scotland
Welcome to the newest edition of Going Global, the monthly newsletter that provides readers with information and reflections on the international experiences of GCC students. Presented by: The Stan and Karen Johnson Office of International Education Director: Dr. Lois Johnson Field Director: Dr. Mark Reuber Staff Assistant: Mrs. Jennifer Gilliland Student Advisors: John Popham, Emma Hagan, Trevor Tuxill, Joy Nave, Brooke Ghiglia, Ben Koerber,
Paige Kraynak, Veronica Taylor
We hope you enjoy our newsletter! Find us on Facebook (GCC Office of International Education). Visit us anytime in HAL 319!
Honfleur ,France 2
Photo Photo Photo Contest Contest Contest Winners Winners Winners In November, the OIE held its Annual Study Abroad Photo Contest. Any Grove City College student who had studied or spent time abroad during the 2017-2018 academic year or Summer 2018 were asked to submit their best photo from their time abroad. Many submissions were received from students that had spent a whole semester or summer abroad, participated in an ICO trip, went on a faculty-led travel intersession, or went on a Redbox mission. Photos were split up into Long-Term and ShortTerm categories to accommodate our various types of international experiences. After much deliberation and scrutiny against a strict set of standards, ten finalists from each category were chosen. These photos were sent via survey across the campus to let the student body vote for their favorite submissions. After one week of voting, the results were in. Without further ado, we present the winners of the OIE’s Annual Study Abroad Photo Contest!
Long-Term Category 1st Place: Brooke Ghiglia Isle of Skye, Scotland “We spent the day exploring the Isle of Skye. When we were exhausted from all the hiking and exploring, our tour guide suggested one more activity since it was the first beautiful day of spring that they had had in a few months. He drove us across the island on a single path road (swerving to avoid all the sheep wandering around) and then he dropped us off at Neist Point just in time to see the sunset. I think this day and seeing all the beauty on the Isle of Skye was the highlight of my entire time abroad.� - Brooke Ghiglia
2nd Place: Juliet Long and Ethan Peterson Santorini, Greece “The adventures I had and the people I met abroad can’t be summed up in any amount of words. Studying abroad is indescribable and has to be experienced by everyone! On the day this picture was taken, my friends and I hiked 8 miles around the island of Santorini, rented a cat from a bookstore, named a donkey, and talked to a woman who teaches in the Middle East while we waited an hour in the rain for a bus. Studying abroad has taught me so much about the world, myself, and the Image of God in all of us.” -Juliet Long
Angers, France “This picture was taken in the fall of 2017 in the old city area of Angers, France. The setting is nearly the same as it would have been in the medieval times and is very interesting to walk through. Doors and windows are much smaller and lower than modern day due to people being smaller. Seeing the age of Europe in the still existing architecture rivals the remaining historical places in the United states and makes the US seem very young.” -Ethan Peterson
3rd Place: Will Smith and Caroline Holmes The Andes Mountains, Argentina “The photo was taken on the Chile/Argentinian border in the Andes Mountains and it’s about as magical as it sounds :) It’s amazing that the God who created such grandeur and beauty would take the time to have a relationship with us.” -Caroline Holmes
Landmannalaugar, Iceland “I took advantage of the flight over to Spain by dropping by Iceland and going backpacking for a few days. Not too expensive, especially when this view is what you get!” -Will Smith
Honorable Mentions
Taylor Starcher Florence, Italy
Bryce Kulik Venice, Italy
Julia Roper Nerja, Spain
Joy Nave Seville, Spain
Micah Mooney Southeast Asia
Emma Hagan Saint-Tropez, France
Trevor Tuxill Matthew Schallus St. Paul de Vence, France Salzburg, Austria
Short-Term Category 1st Place: Amy Nardozzi
London, England “This picture was taken on a peaceful little street, right off of a busy intersection. I love how it captures the quaint timelessness that comes to mind when I think of London and my time there.�
2nd Place: Adam Bannister and Andrew Mittelstaadt Dominican Republic Matthew 18: 3-4 “And he said: ‘Truly I tell you, unless you change and become like little children, you will never enter the kingdom of heaven. Therefore, whoever takes the lowly position of this child is the greatest in the kingdom of heaven.’” -Adam Bannister
Lucerne, Switzerland “This photo was taken part of the way up a mountain outside Lucerne, Switzerland. It was a great hike with newly forged friends in God’s creation.” -Andrew Mittelstaadt
3rd Place: Lake Bennett and Elizabeth Salem Swiss Alps “This picture was taken in the Swiss Alps from a mountain directly behind our hotel. This was very close to the view we enjoyed every morning when we woke up there. This was, for me, the best view of the entire trip.” -Lake Bennett
Paris, France “I am so grateful for my study abroad experience! It took me out of my comfort zone, but it was so worth it. I got to visit some of the iconic sights in England and France, made some amazing new friends along the way, and will definitely remember this trip for the rest of my life!” -Elizabeth Salem
Honorable Mentions
Rachel Gongaware Hato Mayor, Dominican Republic
Michaela Robosky Paris, France
Rhys Dickhudt Rieti, Italy
Gabriel Yaich Mont Saint Michel
Rachel Christman San Andres, Guatemala
Eva Tan Palestrina, Italy
We would like to thank all the students who submitted a photo to the OIE’s Annual Study Abroad Photo Contest. For those that won 1st, 2nd, or 3rd place, please visit the Office of International Education on 3rd floor HAL to receive your prize.
My Adventure Abroad in By Joy Nave While spending a semester away from friends, family and your native language might seem like a daunting experience, I think every person can grow in some way by spending a semester abroad. I learned a lot about myself and found an independence that I never knew I had. It was an amazing adventure that I will always remember. I had the opportunity to spend a semester in Seville, Spain. This city located in southern Spain is the capital of Andalusia. It is filled with ‘classic’ Spanish features like flamenco dancing, sangria, siesta, and bullfighting. I attended the University of Seville, which is located in the royal tobacco factory. It is one of the largest industrial buildings in Spain, complete with a moat. The inside was like a maze and had many statues which tourists came to visit regularly. It was a 20-minute walk from the apartment I stayed at in Triana (a district across the bridge from the heart of the city) with my American roommate and Spanish host-mom. A 20-minute walk is almost unheard of for a Grove City student, but it was actually one of my favorite parts of the day because I got to pass so many beautiful sights in the city.
I was also able to travel to other parts of Spain, Europe, and Africa. On a trip around Eastern Europe with friends, I was the only one who was interested in visiting Berlin, so I decided to go by myself. I parted ways with my friends in Prague and took a train to Berlin where I stayed 3 days in a hostel. Before my semester abroad, I never would have felt confident enough to do this. It was a little challenging to be alone when I was 10 cents short for a luggage locker or had to ask for a table for 1. I realized that the only thing stopping me from having a great time was my own feeling of self consciousness. So I went through museums at my own pace, stopped for snacks whenever I was hungry, and made spontaneous plans. While I love traveling with friends and family, it was such a growing and refreshing experience to tackle that trip on my own.
On a typical day in Spain, I would get up and have a breakfast of fresh bread with olive oil and hot chocolate. My roommate and I would make the 20-minute walk to the university together for our first class at 11. When class ended at 3, we would go back to our apartment to eat the lunch that my host-mom always had waiting for us. After lunch, I made an effort to go out and do something, sometimes meeting up with friends to do some shopping, get a snack of gelato or churros, or just take a walk around the city. I would come back to the apartment round 9pm for dinner. I was really glad that I took those afternoons to discover the little treasures that Seville has to offer. On weekends I would either take a day trip to a nearby town, visit one of Seville’s sights, or take a longer trip to another city or country.
Of course, my semester was not always a walk in the park, sometimes it was hard to get used to a new way of life. Water and electricity are very expensive in Europe, so I had to take lightening fast showers (usually in cold water) and I had to turn off the space heater at night because it was a fire hazard. I often had a very chilly start to my day. It was also scary at first to have to find friends in a whole group of strangers. But isn’t that life? There will always be struggles, and it does not matter where you are in the world or what you are doing. Things will never be perfect. We need to learn how to turn hardships into adventures and grow from them. This is why you should study abroad. It is a fourmonth long adventure that will teach you skills you can use for the rest of your life no matter where you are.
BÛCHE DE NOËL (YULE LOG) Cake Ingredients4 large eggs (separated, room temp) ½ c. granulated sugar ⅓ c. granulated sugar 1 tsp. vanilla extract ½ c. all-purpose flour ¼ c. unsweetened cocoa powder ½ tsp. baking powder ¼ tsp. baking soda Small pinch of salt ⅓ c. strong brewed coffee 8 oz. semi-sweet dark chocolate
Filling and Frosting Ingredients1 c. whipping cream (cold) ½ tsp. vanilla extract ¼ c. powdered sugar
Bark Ingredients-
6 oz. semi-sweet dark chocolate
InstructionsFor the cake:
1. Preheat oven to 350 degrees 2. Line a 15-inch baking sheet or jelly roll pan with parchment paper leaving excess paper over the edges to lift the cake out of the pan 3. Beat egg whites with an electric mixer, set on high speed, in a large bowl until stiff peaks form. 4. Add 1/2 cup sugar, one tablespoon at a time until stiff peaks form. 5. In a separate bowl, beat egg yolks and vanilla with an electric mixer set on medium speed for 3 minutes; gradually add the remaining sugar. Beat for 2 minutes or until thickened and lemon-colored. 6. Stir flour with cocoa, baking powder, baking soda and salt; gently fold the flour mix into egg yolk mixture alternately with coffee just until mixture is smooth.. 7. Gently fold chocolate mixture into egg whites; spread batter evenly in prepared pan. 8. Bake for 15 minutes or until top springs back when touched lightly in the center. 9. Using the paper, gently lift the cake from the pan and onto a board or cooling rack. 10. Lay a clean linen towel over cake and a cooling rack or large cutting board on top and flip the cake onto the board so the towel is under the cake. Dust with powdered sugar so the cake doesn't stick to itself. 11. Immediately roll cake in towel starting at the narrow end. Place on a wire rack and cool completely. 12. While the cake is cooling, melt the 6 ounces chocolate in a microwave safe bowl in 20 second increments, stirring between until melted.
For the bark: 1. 2. 3. 4. 5.
Take a large piece of parchment paper and spread a thin, even layer of melted chocolate. Roll the paper tightly and refrigerate. For the filling: Using an electric beater, whip the whipped cream and vanilla until it starts to thicken. Add the powdered sugar in small amounts until the cream is thick.
To assemble the cake: 1. 2. 3. 4. 5. 6. 7. 8. 9.
Carefully unroll the cooled cake and cut off 1-inch strip from the long end of the cake for the extra branch. Spread the whipped cream evenly onto the large and small cake pieces. Roll both cakes with the seam-side down. Cut the 'branch' at an angle so it sits flush against the cake. Place both cakes on the surface where they will stay because once it's decorated it's very hard to move. Remove the rolled-up chocolate in parchment paper from the fridge. Unroll the paper and the chocolate will break into bark pieces. Place in a bowl and refrigerate. Once the cakes are placed, melt the chocolate in the same way as before in the microwave. Working in small areas, spread a little of the 8 ounces of melted chocolate onto the log and place the chocolate bark pieces in a non-uniform manner until the entire cake and branch is covered. 10. Sprinkle lightly with powdered sugar to emulate snow.