Do you have any special interests/ hobbies? Many! I enjoy making art of many different kinds. Fiber arts — includ- ing crochet, embroidery, and sewing. Music — such as singing, songwriting, and playing instru- ments (mostly ukulele). What is your favorite book/author?
What are your educational goals/transfer plans? I am on my second year of classes at CCAC, and am returning 12 years after graduating high school. I'm currently on a path to transfer, where I will be pursuing a bachelor's degree in Psycholo- gy. After, I'd like to pursue a master's degree in counseling. What are your career goals? My current career goal is to become a family and relationship therapist. I'd like to help people figure out the gaps and mis- matches in their communication to help ease conflict and encour- age growth in the relationship. Tell us about your Honors course or Honors contract for this semester: My honors contract for this semester is a research paper. In this paper, I'm going to explore comorbidity of Attention Deficit Hy- peractivity Disorder (ADHD) and Autism Spectrum Disorder (ASD).
I really enjoy the Shadow Series by Lila Bowen. (First book titled Wake of Vultures) It combines fantasy and western/cowboy story and has a really diverse group as it's main characters. I've also enjoyed Story of the Eye, by French philosopher George Bataille. If a time machine could take you anywhere for one day, when/ where would you go? There's a lot of things that come to mind, but one would be to go back to 1968 and be on the first space ship to leave Earth's orbit.
Cooking with Cultures By: Aodhán Ridenour * Honors Leadership Assistant
In a world where a man named Joe does all our trading for us, and Jeff is more concerned with worlds not our own, and eagles larger than the Sioux had dreamt of harbor goods from worlds yonder, it is sometimes easy to lose track of where our food stuffs really come from. On November 19th, 2021, a group of 9 students—and the infinitely magnanimous Dr. Srujana Kanjula—gathered deep within the oaken bones of Jones Hall on CCAC ’ s Allegheny Campus. It was the first time most of the students had met in person. Their class, Honors Sociology of Food, took place over Zoom most Thursdays and Fridays during the Fall 2021 semester. Together at last, the class would put their studies to the test. And what better way to study food than to cook and eat it yourself? Courtesy of the CCAC Culinary Arts department, the class was granted access to the Jones Hall commercial - grade kitchen, where they prepared the dishes they had theorized about in class. Like a greenhorn Guy Fieri, I stood beside the chefs themselves, commenting adamantly as they chopped and measured. Guided by student Uday Sharma, I assembled myself a Spiced Tofu Wrap from the Asian & Australian menu. The fresh topping additions of mint, carrot, roasted peanut, and green onion gallivanted amidst the densely spiced tofu crumbles and crispy water chestnuts as if the iceberg lettuce wrap were actually an iceberg being walked on by a caravan of minced ginger camels. Standing opposite Uday, in the African & Middle Eastern (cultures) section of the kitchen, Alexis Mohnkern and Ari Vescera were hard at work hollowing mini - bread bowls for Bunny Chow*: a sweetly warming South African vegetarian curry cooked to “ nappe ” consistency (sticks to the back of a spoon).
Behind them, a Chocolate Cardamom Halvah cooled in the fridge. Although Ari was not general- ly a fan of cardamom, in this form, crystallized into a “ crunchy, gooey, savory, sweetness all at the same time, ” she found it charming, as did I. (*does not contain actual bunnies)
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