A.T.'s Big Question: How can I apply my knowledge and interest in three unrelated fields to learn how people perceive the world around us?
A challenging liberal arts education. A curriculum that integrates all your interests. A close-knit community committed to our Honor Code. A beautiful, coastal arboretum campus. A vast network of alumni successful in many fields.
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Recently, a dream of mine came true. Acclaimed author and journalist at The New Yorker David Grann (‘89) joined us in our Narrative Nonfiction class. Being able to speak to a writer for The New Yorker was a cool opportunity, but what made the day special was being able to sit with an author and inquire about their entire writing process.Recently, a dream of mine came true. Acclaimed author and journalist at The New Yorker David Grann (‘89) joined us in our "Narrative Nonfiction" class. Being able to speak to a writer for The New Yorker was a cool opportunity, but what made the day special was being able to sit with an author and inquire about their entire writing process. When reading, I often compile a long list of questions in my head asking why the author decided to make the decisions they made. The list usually stays unanswered. However, that particular day Grann answered certain questions I’d been eager to know, such as: what does the organizational process look like when writing about a subject laden with so much historical background? My classmates and I also asked him to talk about how he became a writer and how one knows what path to follow in such broad industry. Blanche Boyd, the writer in residence at Conn and the professor of my writing class, assigned The Lost City of Z by David Grann for us to read over spring break. Though not typically the kind of thing I read—a story about adventure, disease and death in the Amazon—I enjoyed this fast-paced tale. It made me want to ask questions.
This semester I have been fortunate enough to be a part of one of Conn’s TRIP courses. As the name suggests, the Travel, Research, and Immersion Program makes a standard 4-credit class unique by adding a field trip to its syllabus. However, the destination of this trip is not a mere bus ride away from campus, but a trip to a foreign country! A remarkable collaboration between professors, donors and Conn’s Office of Study Away makes these week-long educational trips possible. Over spring break I was fortunate to be part of Visiting Assistant Professor of Classics Nina Papathanasopoulou’s TRIP course on Homer’s Odyssey that visited Greece!Jai Gohain '19 is an international student from Kolkata, India. He is a classical studies major, with minors in dance and mathematics. He is also a member of the Connecticut College Dance Club and Connecticut College men's rugby team.
Taste of Harris only comes once a year, but, like any holiday, its arrival is always met with anticipation and excitement. Each year, Harris, the main dining hall on campus, hosts different food vendors and restaurants in the area. They take over the dining hall, and introduce new cuisine. The school brings some of the same vendors back each year.Taste of Harris only comes once a year, but, like any holiday, its arrival is always met with anticipation and excitement. Each year, Harris, the main dining hall on campus, hosts different food vendors and restaurants in the area. They take over the dining hall and introduce new cuisine. The school brings some of the same vendors back each year. One that I am particularly fond of is locally made artisan bread. Arguably the most important part of this event is to get actual feedback from the students. During the Taste the dining hall is filled with surveys that students can fill out after they’ve tried each dish. The dishes with the most votes will likely make their way to Harris the following school year. Conn prides itself on shared governance. By asking students what they want to eat this practice is enacted in yet another corner of campus. This year at the Taste there was a falafel bar complete with tzatziki and all of the fixin’s, jalapeno tater tots, Philly cheesesteaks, an artisan bread car, plant-based dishes, delicious sesame noodles, fun salads, unique teas, watermelon cake, new ice cream flavors and so much more. The day is fun for obvious reasons (delicious food, exciting variety), but I also like it because the dining hall is abuzz. Everyone feels the same way: overwhelmed in the best way, filled with laughter about all of the weird combinations of food they have on their plates, eager to fill out the surveys in hopes that their favorite dish will make it onto Harris’ new menu, and thankful that dining services at Conn cares to enhance our eating experiences at college.