Discovering the meaning of the study abroad experience

Zoe Malkin
Staff Writer.

How to begin an article encapsulating my time thus far in Denmark: Did I want to give little factoids about Copenhagen and its people? For example, how Danes leave their children in strollers outside of grocery stores and cafés because the city is so safe. There has never been a kidnapping in Denmark! Or, that all public libraries are closed on Sundays, a college student’s prime day for work. But I thought that I wanted to share much more than that. And so here is my attempt to encapsulate this experience.
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First impressions: Adjusting to the ‘nutty’ Danes

Eli Kaufman
Contributor

Nutty Danishes!  Sounds yummy right?  Well, now that I have grabbed your attention, I’m not talking about the delicious pastry that can be found in all of Copenhagen (and I mean ALL OVER Copenhagen).  I am talking about Danish people.

Kaufman ‘15 and Malkin ‘15 abroad in Copenhagen (Photo courtesy of Zoe Malkin)

Kaufman ‘15 and Malkin ‘15 abroad in Copenhagen (Photo courtesy of Zoe Malkin)

During orientation we were told about nutty danishes.  The Danish people, as I have come to realize in my short time here, are a bit nutty. I don’t mean that in a negative sense at all. When you eat a nut, you must first crack the shell and after you get past the hard, crunchy exterior, you get to the good part of the food, the part that is tasty and the part that satisfies your hunger needs.  You can’t do much with the shell, and you come to terms that you must do the necessary work to get to the good part in the center.
When you walk down a street in Copenhagen, you will notice people walking and keeping to themselves.  They do not make an effort to smile or look at you.  The busses that I take for a 20-minute commute to class are completely silent, except for the Americans talking amongst themselves.
First impressions are not everything.  We have always heard this expression, but we often overlook it and find ourselves making snap judgments about the people we encounter.  If I had made snap judgments about Danish people in my first week in Copenhagen, I would have believed that everyone was quiet, anti-social, and depressed (lack of sunlight, grey skies and wearing black could do that to you).
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Athletes of the month: Currier and Fink

Zoe Malkin
Staff  Writer

Recently, two Goucher athletes – a cross-country runner and a member of the equestrian team –

Katherine Currier and Joey Fink in the varsity room at the SRC (Photo: Goucher Athletics)

Katherine Currier and Joey Fink in the varsity room at the SRC (Photo: Goucher Athletics)

received “Athlete of the Month” awards for their athletic accomplishments. Katherine Currier and Joseph Fink, both juniors at Goucher, have been competing well during their respective seasons and are continuing to gain tremendous accomplishments.
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From an athlete: Reasons to resurfacing Goucher’s outdoor track

Zoe Malkin
Staff  Writer

For as long as running has been a human activity, people have been plagued by shin splints. Runners use ice-cups, complete series of stretches with their feet and calves to

Members of women’s Cross Country after the Baltimore Metro Meet. (Photo: Christopher Riley)

Members of women’s Cross Country after the Baltimore Metro Meet. (Photo: Christopher Riley)

increase strength, and they even spend time in training rooms. But what if there was a solution, or at least something that would help prevent them? Something like squishy, up-to-date outdoor tracks that have both the support and the buoyancy to decrease the amount of pounding our bodies endure with each stride. While an expensive endeavor, resurfacing a track is a project well worth the expense. It’s our bodies we are talking about. With that said, the topic of re-surfacing the Goucher track has been an issue that the cross-country and track and field teams have discussed. Sooner rather than later, our beloved over-used track needs to be taken care of.
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From Farm to Fork

Zoe Malkin
Staff Writer

Close your eyes. Imagine that cherry-chocolate granola in Stimson, the one we all drool over on a daily basis; the granola you can mix with just about anything from ice cream to peanut butter. Yes, that one. Ever wonder where on earth it came from? (You can find it in MOM’s Organic Market in Baltimore, by the way!) Or any other veggie/meat item from our dining halls for that matter? Well, I have your answer.
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