All-in-all the sleeping quarters at the YWCA Hotel are comfortable and shared, two people per room.
During our stay in Singapore, the school pays for the internet access, which is both WiFi and direct ethernet. Communicating to the outside world is possible, if you remember to keep the router plugged in. The only internet access was for me to sit in the lobby to work on the internet. To my dismay, I hadn’t discovered the plug issue until Thursday, June 13. I was cursing the accommodations, until I realized the internet problems may have been my own making. I’m backed up with my blog entries, so I’m hoping to catch up on them on Sunday, when I have a day off from all the activities the school has scheduled for us.
Last Saturday the graphic design Italy group took a day trip to Tuscana, Italia, which included a tour of the Salcheto vineyard and wine cellars. Salcheto is extremely unique in the way they produce wine and manage their vineyard and facility. Salcheto strives to be as eco-friendly and sustainable as possible and are carbon free. Their carbon footprint is so small it is almost invisible! All their grapes are hand picked in three rounds throughout the season. On the top of the building there are these dome alien-craft looking objects that catch sunlight but also double as a way to transport the grapes from the vineyard to the first stage of processing. The dome-shaped objects catch and carry sunlight from the roof of the building all the way to the bottom most level of the cellars. The domes also lift out of the roof and act as a tunnel for the grapes to go into their first fermentation vats where they are skinned.
The vats all use solar power (absorbed by the domes), and also hold all the CO2 in the bottom of the tank that would be emitted, but is later on used in the fermentation process.
Salcheto’s wooden vats are also extremely sustainable. These vats are the second step in the fermentation process. The length of time that the grapes sit in these vats depends on which wine they will be used for.
In the center of all the cellars there is a large hole that encompasses eight tubes, which are the central eight domes on the top of the building, capturing the most sunlight.
After touring the vineyard and cellars, we were invited to a wine tasting and lunch where we tasted three different wines. What I would like to point out about the event of the tasting was the company’s sustainability even then. The first thing I noticed when sitting down was what I was sitting on. The benches and tables we sat at were wooden masterpieces. Also, the place settings were recycled placemats and napkins. But those are small things compared to the last one I noticed … the cups. The cups were recycled wine bottles, cut down and smoothed out so that it created a regular glass cup. These were made with bottles that had imperfections in them. So awesome, I wish I could have taken one with me!
(Picture of the resort)
So there’s really not that much to talk about during the summer, since there’s no school. Though reading through everyone else’s posts, I see awesome pictures of places they go to. I must be part of the madness. :)
On Monday I just got back to the states from sunny Cabo San Lucas and have a couple pictures. I recommend you go to at least one international spot, whether it be with school or not.
Enjoy the southern border journey pictures! (Also tortillas are great)
One more thing, if you end up hating me for posting my Mexico vaca pictures, I’m sorry. Just thought I’d share.
(the look at the resort from the beach)
While studying in Firenze, I am taking a course in Sustainable Graphic Design for a Contemporary Green World at the Florence University of the Arts. Our first assignment was to create a poster exposing one issue within becoming a more sustainable world. This is my final product.
We, 23 students, arrived at Singapore Airport at 11:45 a.m. and were graciously greeted by Pearly from At-Sunrice. Our baggage traveled in a separate truck, while we rode in this high ornate bus to the school where we imbibed from a large display desserts and local food prepared by the students form the academy. We then toured the facility on the fifth floor of the Sakae Building at 28 Taiseng St.; the school used to be local at Fort Canning Park.
These last pictures of a traditional Thai appetizer used to greet royalty; it is called Mieng Kham. The Betel leaf (our hors d’oeurve used a wild pepper leaf) wraps dried shrimp and had a hot aftertaste; in the U.S., a baby spinach leaf may be used.
Winelands, Cape Town Stadium, and a little Cape Town hospitality.
We’ve been very busy these past few days in South Africa. We’ve traveled to Hermanus to visit some of the country’s beautiful vineyards and of course sampled a few wines! Yesterday, we started our day by visiting the Cape Town Stadium where the 2010 World Cup was played. Most surprising to me, the stadium actually has no tenant and the city is actually having a hard time developing ways for it to ear revenue.
We then visited two hotels: One and Only and Hotel Fire and Ice. The two were both very impressive but One and Only was very luxurious and Fire and Ice a bit witty and fun.
Today we visited Cape Peninsula University of Technology. It’s the equivalent to Johnson & Wales here in South Africa. There are only about 200 students, but the university seems to be holding its students to some very high standards. During our visit, the culinary students prepared a 3 course lunch for us, including steak! Everything was absolutely delicious and I was very impressed. The final picture is the gorgeous beach view from their on-campus restaurant. Any other students slightly jealous?
Tomorrow we’ll set out on another adventure: hiking and cave exploring. Some students are a bit nervous but I couldn’t be more excited, especially for the caves!
Well we are halfway through week two of classes. We have learned so many traditional Peruvian dishes from Rocotto Relleno (above- stuffed peppers) to Aji de Gallina (shredded chicken dish in a spicy sauce flavored with cheese, garlic, nuts and Peruvian chili peppers), to cuy (fried guinea pig). All of the chefs have been very friendly and helpful and they are all so knowledgeable about the cuisine. We have started working on our final project which is a cocktail reception with food, drinks, desserts and decorations that we put together on our own. I’ll keep you posted on the project, and i can’t wait to see what were learning next in class!
My name is Brittany Capasso. I am beyond proud to say that I have graduated from Johnson & Wales University with a degree in Fashion Merchandising & Retail Marketing. I really would not have been so successful thus far in my career path if it wasn’t for Johnson & Wales. I am very eager to blog and tell everyone about my JWU experience.
Dear South Korea Study Abroad Student (present and future),
You have probably been traveling for 24 hours (or more) and are tired, excited, nervous, or some strange combination. You are not sure what to expect, but you know you are here to learn about Korean business and culture. You have now exited the arrival gate and see a familiar sight–me. However, you see another familiar site that is probably much more comforting–Dunkin’ Donuts. Please do not be fooled by this oasis of caffeine and sugar, it is different from the ones at home. Please allow me to explain further.
We learn and begin to understand culture; our own as well as others’; when we are confronted by cultural differences. It is difficult to facilitate such cultural confrontation even in today’s heterogeneous university classroom. If the classroom remains where it is–safely embedded in your own culture– you, the student, can still exit the classroom and re-enter the safe haven of cultural familiarity circumventing many of the challenges class discussion are meant to solicit. Take the same lecture, however, and embed it in a different country, and you must now confront these differences inside and outside the classroom.
Lectures are just a small component (although, please do not forget they are still a component). This trip is an integration of business and cultural experiences. You will learn by visiting Korean businesses and speaking to Korean business men and women. You will visit cultural sites and experience Korean traditions. All around the environment is unfamiliar, preventing any comfortable retreat you may have found during your studies in the United States.
This is when the transformation begins. You are confronted and must adapt and learn. You will be constantly taxed with making sense of your surroundings by applying what you are learning in the classroom, as well as what you are learning in the moment. This process may be difficult, easy, but more likely both.
It is through this experience you will confront your own culture, and in the process confront yourself. It is this confrontation, then, that is truly transformative, making the study abroad experience invaluable to your education as well as your business careers.
By signing up for this trip, you acknowledge that the skills of navigating culture; the skills you know you are here to study; are difficult to teach in the traditional classroom, and must be accomplished through confrontations with cultural differences. It is ironic, then, that the first site you see in Korea is a Dunkin’ Donuts. It may look familiar, but it is not. Itself, along with the environment, are quite different. Please, don’t let the Dunkin’ Donuts outside of the arrival gate fool you.
Today we went dune buggying and sand boarding in Ica! It was the most exciting and terrifying thing I have ever done! We stayed at a beautiful resort in Ica called Las Dunas and while there we toured two wineries and visited Helena Chocolates, yum!