What is it like to be a CHC student? Learn by reading their writing: in this blog students reflect on their research, their service work, their travel and more.
When Dr. McCarthy informed us that for our English class, we would do a service trip, I was one of the few that was relatively calm about it.
It was a beautiful building with huge stain glass windows. Music was playing, and the bright open room that we were in was full of energy. It was packed with over a hundred different people, seated at tables and ready to be served a warm meal.
CHC kicked off 'Earth Week' with a very important day: Meatless Monday. During lunch and dinner in the Fournier Cafeteria, there was no meat served at the hot food bar. Instead, options of pasta, vegetable, and tofu dishes were offered to students and faculty.
I knew food was a touchy subject. I didn’t realize it could be touchy for me.
I was always a husky child growing up. It never bothered me and getting seconds or thirds of dinner never seemed like an abnormal thing to do. It wasn’t until the summer between 8th and 9th grade that I realized I was overweight for a child my age and height.
It's definitely a curse.
We’re all taught as tiny Kindergarteners (and often younger) about the basic needs of humans. To live we need food, water, and shelter, it’s common sense. Nobody can deny the fact that every human being needs food to live, so obviously we can consider food a human right. That's common knowledge, right, at least that's what I’ve always assumed, but in the midst of research for a paper I am writing, I got a reality check
Immigration is confusing. The terms and concepts are complex. What is a green card? What is asylum? Who exactly is a DREAMer? When referred to in the news, these terms rarely come attached with an in-depth definition.
My trip today to McDonalds would not be my first. I’ve worked behind the McDonalds counter, taking orders and bagging food for smiling customers expecting quick yet quality service. I’ve ordered food multiple times from in front of the counter and in the drive thru.
"The hamburgers were juicy and the fries were gold and crispy. If one were to look inside a McDonalds restaurant in 1955, they would see barrels of Coca-Cola and root beer. They would see hamburger patties cooking on grills and freshly cut potatoes being prepped to be fried.