Travel is the Ultimate Inspiration

Sunday July 3

The next big adventure came right the next day bright and early. This time it was specifically with the class we are taking. As a class we are headed to Pienza and Montepulciano. The focus of the trip was wine and cheese, awesome right?! Our first stop was Pienza. It is an adorable little town somewhat on top of IMG_2777a hill there were a few steep climbs but nothing extravagant. The architecture was mainly a gothic style with “a lot of symmetry” according to Giovanni our professor. One thing I thought was particularly interesting regarding the architecture wIMG_3277as that everything was measured from an individual’s body. Whether it was their wing span or the length of their foot, it wasn’t “set in stone” like it is now a day. So the arches and pillars had no exact measurements! The church was beautiful, but this tiny quaint little town was the start of another day of amazing views!! My group was responsible for doing a presentation of the landscaping of Pienza and Montepulciano. We had to observe and focus our trip on the landscaping, which was not a hard task what so ever. The buildings and towns are wonderful, but what truly takes my breath away are views, the hills with olive groves, vineyards, and golden wheat everywhere.IMG_3318 This area of Pienza and Montepulciano is known for its views, it is known to have been an inspiration to artists from the renaissance and still today in modern pIMG_3293hotography. With the temperatures and soil conditions perfect for growing olive trees and grapes for vino it makes for their label of having some of the best in Italy.

 

The main reason we were in Pienza was for pecorino cheese (sheep cheese). After walking around the very small town and looking in a bunch of cute little shops, looking the view, and getting the architectural and historical low down from Gioni. We had to meet him in the cheese store where we tried three types of pecorino cheese (more like different flavors and ageing locations). One that was aged in straw, one aged in a cave, and one aged in sun dried tomatoes. They were all surprisingly different. The location of the aging played into how dry it was how, salty, and how fast the cheese matured. My favorite was the cave cheese. It was soft of the outside rim and a dryer on the inside with some “pockets” they called it. Very yummy. We then headed to Montepulciano were we got to see the beautiful views the city on a “hill” (actually a mountain…), which felt like a mountain with a capital “M” MOUNTAIN to walk allllllllll the way to the very top in the crazy heat with plans to get to lunch at a wine cellar. Where after a wait we got to have a wine tasting!(my first wine tasting!).

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straw closed to you then cave them sun dried tomoato

We then headed to Montepulciano were we get to see the beautiful views the city on a “hill” , which felt like a mountain and walk allllllllll the way to the very top in the crazy heat to get to lunch at a wine cellar where we got to have a wine tasting!(my first wine tasting!).IMG_3284

 

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On the hike, other than the views and the fact that my thighs were burning from the climb, and my shoulders from the sun the views were stunning! On the way up the mountain  we found out that this city was were Eclipse from the Twilight saga was filmed!Even though the hike, literally, had just began. We continued to walked up and up and up and up and up some more. Then up again it was NUTS!!!! We visited a beautiful church and at the top (which we FINALLY made it to ) a castle with an adorable park on the outside.IMG_3348

 

 

 

After what felt like forever waiting in the park it was time to go to the wine cellar where we walk into this tiny little win shop. I’m thinking there is no way this wine tasting is going to work in here with 30 students! We walking in further and there is this tin spiral stair case that goes down and down and down. And as we go down further and further it gets chillier and chillier. Then all of a sudden BAM! It’s a wide open HUGE wine cellar with GIANT! barrels of Chianti wine (the DOCG wine they are famous for). The pictures truly explain how the lunch and wine tasting went. The room was amazing, the lunch was amazing (we got awesome lasagna), the barrels were amazing, there was also a tomb (random I know, but the owners of the tomb hid refugees and apparently a mother and a father from a high ranking family were buried there.)The whole experience in Pienza and Montepulciano was truly an unforgettable one.

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After what felt like forever waiting in the park it was time to go to the wine cellar where we walk into this tiny little win shop. I’m thinking there is no way this wine tasting is going to work in here with 30 students. We walking in further and there is this tin spiral stair case that goes down and down and down in the earth and it get chillier and chillier. Then all of a sudden BAM! It’s a wide open HUGE wine cellar with GIANT barrels of Chianti wine (the DOCG wine they are famous for). The pictures truly explain how the lunch and wine tasting went. The room was amazing, the lunch was amazing (we got awesome lasagna), the barrels were amazing, there was also a tomb (random I know but the owners of the tomb hide refugees and apparently a mother and a father from a high ranking family were buried there.

I feel like that is where I hit my wine knowledge mile stone, where I actually know how to “properly” taste wine and finally having red wine that is good! To top it off when we returned to Florence we adventured to a new part of town finding a restaurant with enormous margaritas and great quesadillas ( i know weird fod choice when in Italy but it was a nice change). Then to end the night sitting at the Duomo at night still awe struck by IMG_3353its beauty. (PS, Florence at night is like Florence  at 8 am, people are all out walking around with friends and strollers, at like 12:30pm kids are still out walking with their parents no big deal because they could be walking home from dinner it’s super bizarre.) All the streets and squares are completely lit, it’s very safe which is AMAZING so going to the Duomo at 12:30pm from dinner is completely safe and wonderful, because it’s not packed with tourists and blazing hot. (Yes, I’m cool enough to be annoyed by the tourist, because I now know my way aroundish and totally live there haha)

 

 

 

 

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Living in the Moment

Well friends and fam I know I haven’t posted in WAYY too long and I apologize. Every time I say I will write on the bus from place to place with class, or on the train to our next destination, but this thing called sleep totally knocks me out… So the next few post is going to be a TON of pictures and I will be covering the past 2 insanely crazy busy weeks I have endured and the visiting of 9 different cities, so hang with me!!!

Saturday July 2

The first big trip to Parma and Modena!! Here we are taking a trip to Modena

We went to a Parmesan factory called Parmigano Reggio were we learned about the process of making Parmesano Reggio (parmesan). They start their process my milking the cows twice a day (morning and night) the milking at night goes into these huge tables where they separate all night. In the morning they use the morning milking of the cow (all of it no skimming) and the data from the night milking and put it into these vats. We’re they mix in two more ingredients of redix and an enzyme found in baby cows stomach they mix it then I turns to curds then the mix the curds together with a giant whisk. It’s then a thick liquid they then put in a cheese cloth (linen) and put in a plastic shaper with a granite block on top working to press the moisture out. They sit over night then in am they get this belt with important info encrypted on the belt then to be pressed into the cheese. After that they sit with a steal belt in a really cold room on a shelf for two days to harden them. They eventually make their way to a salt bath. Which is a long tub with multiple 90 ib wheels of cheese floating in it with a container with holes in it holding all the sea salt sitting in the tub. After their bath they start the aging process where they sit on special wood shelves. The range for cheese to age is 1-3 years. They do age for longer, but they sell it between 1-3 years. At one the year mark the cheese master checks the cheese with a special tool. First hammering it like you would knock on a wall looking for a stud. They knock the cheese to hear for holes (they don’t want holes) he also gave us fun facts about the cheese: through the aging process the natural sugars in the milk (lactose) is ages away ( people like sometimes myself won’t have an issue with the digestion of this cheese, because the way they age the cheese there is no lactose) the sugars turn into amino acids that are also in our stomach that make it easier for us to digest it also contains more protein in comparison to meats of the same amount and takes less time for us to digest. (45 mins for cheese hour 4-5 hours for meat). We then got to try the cheese aged for 1-3 years my favorite was the ages for 2 years. 3 years was very salty and grainy it would be awesome grated on a meal 1 year is softer and not as salty. As you can tell I thought the cheese was pretty cool!!! (sorry there aren’t many pictures of cheese i forgot my phone on the bus…)

After Modena we went to Parma (I know it sounds backwards but the location of the actual farms flip flopped but normally Parma is known for Parmesan and Balsamic Vinegar and Modena for its Prosciutto) the prosciutto factory was also very neat. We first had to put white cloth coat things and a hair next to protect he meat. IMG_3253We then walk essentially into a freezer. It had extremely controlled temperature and it was the exact opposite of what it is outside!! Italy is very hot in the summer. We walked in and the owner (with our guide translating) talked about the process they shit in 600 pig legs a week all form special DOCG (geographically controlled) farms (meaning the origin the pigs come form are controlled). They refrigerate the meats and hang them in these tall hanger like things. IMG_3252They then salt the top of the leg area with a mixture of salt and lard. Which hold the moisture in and adds to the flavor. They also go through a branding and tracing code process. Since the prosciutto is DOCG that mean it has to be perfect and regulated to be able to receive the prosciutto crown branding at the end. They leg age for a long time and the smell gets this weird salty+salami+fat smell it wasn’t particularly my favorite. One of the last steps was the step of the expert (owner) he had 5 others who helped him the other parts of the process but this takes a very trained nose. They use the tibial bone of a horse that has been shaped into a needle sort of looking thing. He then starts poking the leg in 4 specific places saying that by smelling the needle after poking it you can smell if it has aged properly or not.

We then got to eat lunch at the factory in their little house/restaurant overlooking the valley it was beautiful and the ravioli and lemon cake were amazing. I also got to try a very popular summer dish of melon and prosciutto. I didn’t particularly care for it (I’m not a melon fan) but what an interesting combo!

To top off the day we went back to Modena were we visited a balsamic vinegar farm. Not a factory a family owned adorable farm that has been making DOCG balsamic vinegar four 100 years. This tour was a family affair and as the most wonderful Italian women in a bright red dress with matching bright red lipstick and her jet black hair told us all about their vinegar it was around 97 degrees and very sunny and I dint even care. First off I wasn’t aware that balsamic vinegar was made from grapes (I had never really thought to far into it I guess) they had their own vineyard right there on their property and the vinegar process f boiling and pressing room right in their back yard. They age their vinegars for either 10 years, 17 years, 25 years, or 35 years. Each having a very different flavor (nothing like the U.S) the older the vinegar gets the more carmely it gets.  For all 4 vinegars it is the consistency of molasses, and you are supposedly able to tell the age of the vinegar by how much it gets caught in your through and how much you feel it in your nose. Balsamic vinegar (similar to olive oils and wines) is a senses tasting process. We got ot taste all the vinegars and go on the grand tour. After we looked in the processing room we went into the vinegar house. The perfect condition for vinegar is in the attic because it gets every extreme of every season. Hot and humid, hot and dry, chilly and so on. It being super-hot the house was HOT and as we went higher in the attic is turned into a sauna. The first floor up held their most recent batch of balsamic, all sitting in cute little barrels (most small some medium sized) and they had special cotton clothes cover the hole to let the balsamic still breathe which is a important part of the process. We then went back outside for lunch. The family made a homemade spread of all different kinds of foods and desserts (we were told it was a “small lunch” no, we were totally spoiled) then the father of the farm started chatting with about 15 of us and asked if we wanted to see the really old balsamic they had in their attic he goes “it very hot but worth it” and we were all in. We went up to the “sauna” and went into the first room it had lines of barrels like the other room and the wall were lines with all kinds of cooking pans and utensils. Then we went into the next room and it had photos of their family all over and then one wall of pictures of their son. In their room there was only three lines of balsamic. Going to find out that it was their lines of balsamic vinegars they started when their son was born the next line was the balsamic started when his mother was born and the third line was the balsamic the husband and wife started when they got married. The last room also had pictures on the wall other than being blasted hot it was the vinegar that has aged the longest. The father goes into the corner and pulls of this super tiny little barrel and starts dipping spoons into it and obviously I was like “oh yay” he hands it to me and goes “100 year”. I tasted the first batch of balsamic vinegar the farm made!!! MY MIDN WAS BLOWN SO I KEPT THE SPOON. (again sorry for the lack of pictures i was really in the moment here)

Needless to say that day I learned a ton! Even though on the way we got trapped in a tunnel after a truck driver hit the inside of the tunnel ahead of us leaving us on the bus an hour longer, being hot, and exhausted from walking so much of Florence it was the day I was soooooo ready to learn all about this wonderful place called Italy!!

Dublin Ireland

So today technically is my 4th day abroad and damn has it been crazy I am currently on a plane on my way to Munich with an hour layover then on a plane to Florence Italy! This journal is kind of my recap of Ireland, but I may work backwards and as I comes to my brains so I’m going to apologize before I get going (we all know my brain goes fast and in many directions sometimes. hehe oops )

I’m going to start off with yesterday. We went to the Cliffs of Moher (5/25/16) and it was truly breath taking you couldn’t take a photo that captured how beautiful it actually was…IMG_7602

The bus ride from Dublin left early in the morning and took 4 hours! The one positive thing about the four hour drive was that I got to see a ton of the country side. Once we got out of the city it was green like bright beautiful green (like when you put polarized sunglasses on an every color gets richer, but this time you didn’t need the sunglasses it just was).IMG_3035 Farms with walls made of tons of stones that were stacked and magically fitting together. They would be around homes and gating in cows and horses and sheep and a lama (I only saw one though). The hills were rolling and beautiful you would look around and see tons of squares all up and down the hills everywhere of different color rich green marking off different farm properties. Then all of a sudden you would see a random castle ruin standing in the middle of a field with cows IMG_3037around it like it was no big deal (id geek out and take a picture  J ). Another thing you really notice not just on this bus ride but all through Ireland they roads are super narrow with no shoulder at all it was either the edge of a cliff our bushes or trees. The busses and cars sometimes have to take turns going through some spaces because they would hit if they went side by side. These huge charter bus drivers and city bus driver were all masters at the Ireland bus driving craft it blew my mind. Turning and backing up and all around, maneuvering massive buses in small crowded fast pace cities, country roads, and little ocean towns where I literally could touch the little stores if I would of stuck my hand out the window. It was NUTS!!!

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Not even close to showing how tight things were
I had to close my eyes a few times. I watched the country side for a long time to the cliffs before I completely crashed. The night before Day 2 Friday (24th) Night (Thursday being the first day) we went on a pub crawl after a long rainy day of a hop on hop off tour. The hop on hop off tour was essentially a perfect gig. We bought a ticket that would allow us to go to any stops on a loop that covered both the old and the new parts of the city. From trinity college, Guinness factory, an operating whiskey distillery, non-active Jameson whiskey distillery, all the churches, and parks, statues, the zoo, museums, the famous jail (Gaul they call it, which tripped me up), and so much more.

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Gravity Bar on the 7th floor of the Guinness Factory. Happy to find out i do enjoy Guinness beer! the tour had a 360 view overlooking Dublin and the  Mountains

 

 

 

The tickets were good for a 48 hour period. It rained really hard and since we walked such a huge chunk of the city the first day (we were there getting lost and turned around a lot but we learned where we were going) so we rode the bus for a while were all the drivers had an active talking role to tell us all about the history of the homes buildings, parks and everything in between while we were dry and sitting, it was super cool! IMG_7304IMG_2979Some fun facts that stuck with me were like the famous man who said the best one liner “women just need to be loved not understood” was born there. Trinity College is known for its famous writers. They have had 2 people win the noble peace prizes and one other person in something sciency I can’t remember. All I can say is that it is very impressive. Beside their famous writers Trinity holds the book of kells (one of the oldest religious books, written on presses dried pig skin). Unfortunately when we wanted to go see it the library and the book of kells exhibit were closed 😦 so I didn’t get to learn as much as I wanted to about the books of kells and the library (which they add a half mile of shelving every year!) That was one things that I really wanted to see that I wasn’t able to. Funny enough though was the reason it was closed was because Joe Biden our vice president was in Dublin speaking they were have some reception for him in there… the city was crazy (Joe Biden and they were prepping for a gay pride parade). But that and the Wickilow Mountains will bring me back there for sure! That night we met up with our new friend Daniel who has been essentially traveling the world by himself and is doing his first pub crawl!! Dublin (Temple Bar Area) is like Nashville full of music and a great time!

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The Famous Temple Bar
Now that I’ve already decided to just write how my brain is absorbing all that happened the past few days. Now I’ll give you the scoop on the Cliffs of Moher. So after crashing for two hours I woke up to be welcomed by a gas station in Moneygall called the Barack Obama! Like What?! Jenna Olivia and I were so confused.IMG_3033 Goes to show though that Obamas ancestors lived there in Moneygall with the name O’bama and he himself went there to visit a couple years back so obviously that means they get to have a Obama themed gas station hahaha so weird.

We had two hours left of the drive with more beautiful scenery. The houses were very interesting to me some were brick some were painted concrete but most had little round sun rooms off the the sides, and a front stoop the projected form the home and some of the wealthier homes had decorative white trick forming the front of the house and these wall/arch type things like a façade that would connect the house to a garage separate from the house. The newer styles had lots and lots of windows which I though was also very neat and beautiful. We finally arrive in a town called Claire next to Doolin where the Cliffs were at. It was a very busy place people from all across the world! We started our climb and when you first see the cliff it takes your breath away, it looks like a photo/postcard or painting. We stood there and stared over the stone wall for a few minutes to take it in then started our adventure!IMG_3060 We trekked up a paved walk way to a point with a castle then we came to the point where there would no longer be a wall protecting us from the edge of the cliff. We looked at the warning sign and trekked on!IMG_3097
We said a little prayer that none of us would slip to our death in this majestic place (Jenna and Olivia did slip but caught themselves). We took in everything it was unbelievable. Then we moved back to the bus and went to the small beach town of Doolin where we boarded a Ferry Cruiser that took us on an hour long cruise to see the cliffs!!!!

if you look close a few of my pictures feature the rocks from the movie in the pivitl scene of the fonding of the first holcroucx!!

Waking up early the next day we headed to the airport for our next adventure Florence Italy!! Ireland I Love You more than I thought I would! I will see you again soon, but Italy here I come!!!

PS I am in Florence  now as i send this post sitting in my apartment on the the fifth floor looking at the peak of the Duomo!!!! Ill post tomorrow about how cool this place is!!! Look at my first meal in Florence!!IMG_3163 (1)

Ciao!!

Crunch Time! T-Minus 60 hours and 10 minutes

Well…. The adventure is about to begin. In 60 hours and 10 minutes my plane to Dublin Ireland will take off! Dublin is my first stop on a 45 day adventure of a life time! 4 days will be spent in Dublin then, me and two of my friends Jenna and Olivia (I’m sure you will hear about and see them in pictures)  we will be headed to Florence Italy to begin our 6 week Food Wine and Culture class! (pretty crazy hu!)florence

Long story short right now, and for the past couple of days I am trying to figure out what kind emotions I’m feeling. Nervous/sad for leaving the US and my family, boyfriend and friends, excited out of my brains for the trip that I know will change my life. The trip that is still so serial the it is even happening!

For the most part I feel ready. Ready to be there! I’m somewhat packed… (I’ll finish tonight), but I have everything I need (I’m a major pre-planner). All I really have to do is the hardest thing, and that saying goodbye. So many  mixed feelings!!dublin-ireland

From here out this is the blog that will be one of many many more!! If you’re reading this you’re probably family or friends that want to share this life changing experience with me and I can’t thank you enough for supporting me and joining me on this life changing experience. I will take you through Dublin and all across Italy sharing as much as I can (I’m a talker so brace yourself!) If you want to be notified when I post on the home page on the left hand side if you scroll down there will be a button that says follow press that and you will be able to receive emails when I post!!

Ciao!

 

Service learning Reflection: Youth Advocacy

Through my college experience thus far I have had many volunteer opportunities. Just this year I have found my favorite volunteer opportunities to be that benefiting the younger generations.  Some of my favorite are listed below:

Being a CMU Cheerleader we get multiple opportunities to volunteer our time to teach younger generations the skills and training methods to be a collegyong champe cheerleader. We partner with Champion Force an organization with young girls and boys ages 8-18, from across the state that compete in all-star cheerleading. These teams come to us to enhance their skills. We get to work with these teams through five stations: tumbling, stunting, private coaching, baskets, conditioning. Working with these young girls I have had the opportunity to share my passion for cheerleading while teaching them the skills and
technique to be safe in this dangerous sport, as well as teach them exciting new skills.

This opportunity is hard work and you most definitely have to utilize patience, and strong clear communication. Yet, the reward is beyond what you could ever ask for. They end up looking up to you as a role model as they ask to get pictures with you after, come give you hugs, or evsufken tell you verbally how much you helped them. To be able to share a skill you have and love, and coach them through it as well is extremely rewarding.

Joining Alpha Kappa Psi, I have had the opportunity to participate and help elevate their new philanthropy Stand Up For Kids a non-profit organization that works to end youth
homelessness. We also work with other organizations that stand for youth advocacy. My first event that I tie blanketsparticipated in was decorating lunch sacks with inspirational quotes or happy pictures. As I got more involved in the Fraternity we have also volunteered our time and made tie blankets through an organize where they take donated tie blankets to liven up children’s hospital beds before they arrive.

Shaping People Shaping Business

The beginning of my sophomore year was the beginning of a new chapter I had decided. I changed my major and enter in to the business school and was ready to get involved in an organization that would enhance my professionalism to be better prepared for the business world. Human resources being my chosen major I looked into SHRM the Human resources group on campus and every time I tried to make it to a meeting it would never work. The pieces weren’t falling in to place. Then one day as I walked through Grawn the Business College building there was a student booth setting up handing out lanyards, sunglasses, and handing out candy (honestly the original reason I stopped was for a jolly rancher). The poster board they were presenting said on the top in big bold letters ALPHA KAPPA PSI- Professional Business Fraternity – Next Generation of Principled Business Leaders. It really caught my eye, I wanted to be a part of the next generation of principled business leaders, and that started it all.cest akp

Next thing I knew I was in full swing of the AKP pledging process. Learning their traditions, resume critiques, presentation skills, interviewing skills ect. AAKP girlsll preparing me to be more prepared for the business world. The process was long and a lot of work but right in front of my very own eyes I saw change in myself. I was learning more and figuring out more what I want to do for the rest of my life, my values, how the organizations alumni base and collection membership experiences will benefit me, and how I wanted to make a difference in the organization. Not even mentioning the friends I have met through this process and akp made itbeing able to have the best Big ever, I am never short of people to ask for help and advice.

This Spring being my first active semester as a member I was given one of the most important positions in the fraternity. I was corporate relations co-chair, I worked with my chair and CMU Career Services to put on the Alpha Kappa Psi Career Fair.jump start your career Where this year we hosed 145 companies and over 1500 students. This opportunity to plan an event of such magnitude, and to work with employers was an experience of a life time. Now as I was a co-chair this coming Fall of 2016, it will be my turn to head up the event, which I am very excited about.

Alpha Kappa Psi Career Day
Alpha Kappa Psi Career Day in Finch Fieldhouse

Another area within the fraternity that I am very excited to be heading is implementing actual leadership development practices into the fraternity. Leadership education is an area as a leader advancement scholar and in my everyday life that I am very passionate about. We, AKP say we develop principled business leaders, which we do with business etiquette and experience, but with no formal leadership training and education. As I make head way with this implementation and partnering with the Leadership Institute it has sparked my passion in Human Resources as I want to pursue employee training and development.

Alpha Kappa Psi is another very exciting family that I have joined and am very excited for the opportunities and doors that it will provide me in the years to come.

Mentor /Mentee Reflection

The day I chose my mentee on mentor mentee selection day I had vowed to be the best mentor, role model, friend and support system I could be, whether she wanted me sometimes or all the time. Luckily she became, and is now one of my very good friends. Our relationship is a little different than others. We not only are bonded together through a family of Leader Advancement Scholars, but we are bonded together through another family, the CMU cheer team. So, I got a different opportunity to spend a large chunk of thekatekelly summer getting to know Kelly (my mentee 🙂 ). As we worked tirelessly through two-a-days, running through the heat, stunting in the elements and laughing as we attempted to walk up the stairs and ended up crawling to bed at night. We bonded as friends and teammates first. I never tried to force my “wisdom” upon her, I continuously reminded her I am always here for you and if I don’t know the answer I will find it for you. This happened all before many of my fellow cohort even have met their mentees. When my cohort and all of our mentees got to spend that quality time getting to know each other Kelly and I had been solidifying our relationship as we went on a mentor/mentee bonding trip to eagle village. We got very lucky in the process in which we got to know each other. retreat k an kkate and kelly

To be a mentor can be hard though, it isn’t like a Greek Life Big, Little relationship. We are mentors, someone for them to come to for advice and to share their experience and knowledge of how to be a campus leader, even to learn to get through college. I could go on and on about Kelly and I’s relationship and on how I’ve been blessed with a great friend and team mate, how proud I am of her and how she has done in her school work, and pursued getting involved on campus, but that’s not the purpose of this blog.

As a mentor I really scollage k an ktrived to make sure we first had mutual respect, we don’t have a large age gap and we are going through very similar things even though I’m a year older. By having mutual respect, we both are “allowed” to confide in each other. This is a two-way relationship in which my role is to help her get acclimated, understand the ways of the LI, the introductory way to get involved on campus. With mutual respect, I can look at her as a role model, as I hope she looks at me as a role model. We learn from each of our actions as leaders as we strive to figure out who we are as leaders. I am lucky enough that we can do this together and that in the quickly passing first year I have made a great friend that I know I’ll have for many year, but someone who I have taught to not be afraid to ask questions and find answers, to be confident in herself and her leadership learning process, and she has taught me that I am still in the learning process myself and that she has my back too. This is just the beginning of a mutually beneficial relationship with a girl who I am blessed to have in my life that shares some of my passions, but is open to join me on our journey together to be the next generation of ethical leaders.