Image Courtesy of Sarah Smith
Major(s), Minor(s), center or pathway:
Double Majoring in Environmental Studies and Anthropology, Minoring in English
What program are you enrolled in:
Umbra Institute in Perugia, Italy
Why did you choose this program?
The Institute offers a pathway program called Food, Sustainability, and Environmental Studies. I was never involved in food studies prior to studying here, so I was excited at the chance to expand my Environmental knowledge through the new perspective of understanding global food systems and how this connects to my majors.
How have you adjusted to life abroad?
The days moved slowly at first as most orientations do, but I adjusted to life here much quicker than I thought. Umbra made sure of that. Because the institute is so small, the program took us all out for dinners, small events and city tours to help us adjust and become familiar with what’s around us, something I found incredibly helpful.
What is your housing situation? What is that like?
I live with three roommates in our own apartment on a main street. Me and one other roommate have our own rooms, and two others share a double. We live below a small museum and most other apartments in our building are housed by other Umbra students. Personally, I love my situation because it has allowed me to get to know many students that I do not have classes with. It does, however, mean my interactions with locals are a bit more limited.
What is a typical day like? Is there anything similar to Conn? Is there anything very different?
Perugia and Conn are one and the same in my opinion. Both are small institutes with the majority of their students from the northeast, something I was absolutely not expecting going into this program. Both have professors that are primarily interested in seeing their students succeed and getting to know them as much as they can. A typical day for me consists of two classes every morning, grabbing lunch with my friends, going to class again and then dinner plans which take up most of the night. There are a lot of program events on a weekly basis, especially for my food program. This entails cheese, olive oil, beer and wine tastings, along with trips to local businesses and restaurants to conduct ethnographic interviews.
Are you involved in anything outside of classes?
I initially came into the program with the intention to volunteer at the Perugia garden through the school, but what I didn’t realize was that I can only do that during very specific hours, hours when I happen to have class. But there’s so much to do it’s hard to find the time!
What is the best part about being abroad?
I remember always joking about how people say they change and grow so much from being abroad, but it’s absolutely true. I’ve gotten to travel to places I never thought possible and have met some incredible people along the way.
What is the biggest challenge?
Dealing with homesickness in a brand new place.
What advice would you give to people preparing to go away?
Slow down and enjoy where you are. At times it can feel like there’s a rush to see everything and do everything for the short time that you are here, and also there’s a sense of guilt when you want to rest. Everyone has different ways they want to travel, spend money, experience things and go about their lives, and it is almost never exactly the same. See what you can, but be present.
What is something you wish you had known that you know now?
I wish I had known that things are not going to go according to plan, and that that’s okay.
