You are viewing all 224 items

Page 6 of 19

Scholar Stories

Book Club

The Milken Scholars Book Club

Published 03/24/2023 in Alumni Features, Program Updates
Written by David Tang-Quan | 03/24/2023

Starting in May 2020, soon after the coronavirus pandemic swept across the world and shut down many in-person connections, Milken Scholars began connecting over a shared love of books as well as a desire to continue engaging with one another virtually. Since that time almost three years ago, the group has read over ten different books across a multitude of genres, from non-fiction to comedy.

View


Ben Sorkin2

Winter in Japan and Thailand

Published 03/23/2023 in Scholar Travel Stipend
Written by Benjamin Sorkin | 03/23/2023

With the support of the Milken Institute and Milken Family Foundation, I was able to spend my winter break in Jan 2023 traveling in Asia and conducting research and interviews about private school admissions and students’ desire to study abroad in the US. My trip lasted 3 weeks, with time evenly split between Japan and Thailand, and over the course of this trip I was able to meet with education consultants, US private school graduates, and summer program/educational leaders who prepare students to become stronger English speakers. I wanted to better understand these students and families’ motivations for applying, how they learn about US schools, and what domestic education looks like in these two countries.

View

Jahin EYDB

Efforts in Youth Development of Bangladesh

Published 03/23/2023 in Scholar Travel Stipend
Written by Jahin Rahman | 03/23/2023

I spent the first portion of my semester off in London. The primary purpose of my visit was for social work related to my nonprofit Efforts in Youth Development of Bangladesh (EYDB). I had grown up in Bangladesh until the age of 10. Throughout my life, I have seen the tremendous potential of many youth around me go to waste. A lot of kids that I was friends with in my childhood are now victims of child marriage and abuse. I have also seen the tremendous potential Bengali children possess and have been impressed by their drive to learn and adapt to situations. If these kids were given the kind of education that I am receiving, I cannot even fathom where they would be.

View


Sabiya Ahamed Tunisia

Tunisia 2022

Published 03/23/2023 in Scholar Travel Stipend
Written by Sabiya Ahamed | 03/23/2023

An oasis in the middle of the Sahara desert. An island with a rich history floating in the Mediterranean Sea. A bustling city with hectic traffic and a sprawling bazaar - flowing garments, bags, shoes, scents. An ancient city founded in the 9th century BCE - ruins wondrously displayed as if it were suddenly possible to walk through a history textbook. The sounds of the call to prayer - melodious, beautiful, a reminder to all to make their way to their Lord. People filling the streets, hailing taxis. Shopkeepers calling your attention to come take a look. Cats roaming the streets - their home.

View

Vaneshia Reed

Lessons from Korean Temple Food for a Plant-Forward Food Future

Published 03/23/2023 in Scholar Travel Stipend
Written by Vaneshia Reed | 03/23/2023

I became attracted to the idea of learning more about temple food when I saw Jeong Kwan Sunim’s special on Netflix’s Chef ’s Table. I was attracted to her poise, grace, and humility though she has become Asia’s most revered chef. And the way her admirers, namely other revered chefs, described her food. Delicious, bursting with flavor, incredible texture profiles, and…vegan. They said that what she is able to do with such simple ingredients blew their mind. And in that moment, sitting on my little loveseat in Pfoho, I knew I had to meet her.

View

Monkeys in St.Kitts

Green Monkeys and Green People

Published 03/23/2023 in Scholar Travel Stipend
Written by Bri Matusovsky | 03/23/2023

Let’s begin with a hypothetical scenario, which will help set the scene. Imagine that you are a farmer, growing crops to feed your family and to sell or trade at local farmers’ markets. Now, imagine that one day, you leave for a few hours. Upon return, you find that a group of people has come and destroyed your crops. They took bites out of fruits and vegetables before throwing the scraps on the ground and running away. How would you feel? Furious? Disappointed? What would you do, in response? Put up a fence? Seek legal action? Revenge?

View

Michelle Park South Korea

Learnings on Loss & Discovery in My Parent’s Immigration Story

Published 03/23/2023 in Scholar Travel Stipend
Written by Michelle Park | 03/23/2023

Over dinner one day in Los Angeles, my mom told me a story about my great-grandparents. They lived in the countryside of South Korea as farmers and fishers, waking up at dawn to begin their work. Their daily lives differed quite a bit from my life in the states, and this contrast made me curious about what changes my parents had experienced in immigrating to the states. I also wondered what lessons their journey held in the larger context of the American dream. To explore my questions, I flew to South Korea with the support of the Milken scholars travel fund and documented my learnings.

View


Mariko Rooks

BTS and Public Health

Published 03/23/2023 in Scholar Travel Stipend
Written by Mariko Rooks | 03/23/2023

My trip to Korea provided me with invaluable experiences to continue my MPH thesis research for publication. This research uses interdisciplinary health intervention model creation to explore how BTS, their parent company HYBE, and their fandom known as ARMY have developed one of the largest digitally-delivered health interventions to mitigate mental health outcomes induced by the early COVID-19 pandemic.

View

Culinary Arts in Italy

A Summer at Spannocchia: What We Can All Learn About Living Sustainably

Published 03/23/2023 in Scholar Travel Stipend
Written by Vaneshia Reed | 03/23/2023

Two years ago, I returned to Boston in a leap of faith to embark on a culinary exploration, where I worked as a line cook in restaurants, produced food events in Harvard’s Pforzheimer House, and completed a culinary certificate program at the Cambridge School of Culinary Arts. Working in the food and hospitality industry made me increasingly sensitive to operational inefficiencies, sustainability issues, food insecurity and waste, the effects of monoculture, and just how broken our food system is.

View