Trees, Trinkets, & Treats: A Guide to the Holidays in NYC

As other times of the year, the holidays in New York City offer a myriad of activities for every taste and interest. Unless you have the ability to produce an army of clones to scatter about the city, it is impossible to visit every attraction during the next two weeks. So choose wisely how you wish to spend the remaining two weeks of the year. I'm going to take you through just a few of the plethora of sights and events the city has to offer.

Holiday Trees

Origami Tree from AMNH website

All over the city giant evergreens are brought in from all over the world, like the 74-foot Norwegian Spruce that graces Rockefeller Center flanked by trumpeting angels and draped from top to bottom with eco-friendly LED lights. Though this may be the most "famous" tree in Manhattan, the 104 balsam firs that line Park Avenue from 45th Street to 96th Street have been lit since 1945, in remembrance of those who lost their lives during World War II.


If you're looking for something that's more than just a pretty sight, visit the Seaport Chorus Tree whose lights flash in time to music every evening. If you visit during the day on weekends, you'll be serenaded by choruses from around the city. Or you can stop by the Museum of Natural History to view the Origami Holiday Tree. The folding of the origami ornaments begin in July and this year features the world's largest animals.

Holiday Trinkets

If you want to avoid the mega departments stores and are looking for something unique to gift, check out the holiday pop up markets around the city. Visit the shops at Bryant Park for everything from cheddar caramel kettlecorn to a life sized pewter Darth Vader figure to animal paw mittens. Similar markets have sprung up in Union Square and Columbus Circle, through Urban Space which specializes in showcasing independent artists, chefs and designers. If shopping in the cold doesn't suit you, check out the holiday fair tucked away in Grand Central Terminal. With over 70 vendors to browse through, you'll be sure to find that perfect little gift. Brooklynites can pop over to Skylight One Hanson (Brooklyn Flea's indoor winter home) to peruse the crafts and creations of over 100 local artisans.

Holiday Treats

What would a holiday be without some delicious sweets! In a city as diverse and populated, one can find any treat your stomach desires. For instance, if you wanted to get an authentic Bûche de Nöel or Yule Log, you would trek out to Elmhurst, Queens and visit Cannelle Patisserie for the traditional French Christmas dessert. If you're in the neighborhood, you should drop by La Neuva Bakery in Jackson Heights for a couple alfajores, a classic Argentine Christmas dessert that consists of gooey dulce de leche sandwiched between two buttery, crumbly biscuits. For those who don't have much of a sweet tooth, pick up beigli from Andre's Bakery in Forest Hills. A traditional Hungarian Christmas specialty (pictured above), a bittersweet dessert made of rolled dough filled with ground poppy seeds, raisins and honey. Still too sweet? How about trying the Italian Panettone, a fluffy sweet bread with hidden candied orange and raisins, which you can pick up at Grandaisy's Bakery.


Naturally, we can't forget the German stollen...after all, this is where ol' St. Nick is originally from, though the Dutch may say his origins lie with Sint Nikolas. Blaue Gans offers the dense fruitcake drizzled with vanilla icing or dusted with some powdered sugar. Although, if you asked the Norwegians, they may say that the modern day Santa Claus came from an elf named Tomte who delivered presents around Christmas time. Rivalry aside, Nordic Deli in Bay Ridge has four different kinds of Christmas cookies from Scandinavia. Whatever your holiday desires are, you can be sure to find a place in the city to indulge in it.


Tell us about your Holiday adventures in the the city! Which Christmas Tree is the fairest of them all? Did you pick up a special little novelty at the holiday market? Did you discover a new favorite holiday dessert from another country?

The Language of Food - Part 4

Hopefully by now, you have all awoken from your turkey induced food comas to a holiday wonderland. Even though the weather is still reminiscent of the short autumn, Christmas tree vendors line the sidewalks, holiday jingles blare from every store front and shopping madness commenced the moment the clock struck midnight on Black Friday. If you haven't already noticed, the holidays are hard to ignore in New York City, not that you would want to.

This time of year, the air seems a bit crisper and the music a bit cheerier. In other words, everything seems just a tad sweeter...holiday cookie platters appear in offices, candy canes in every flavor crowd store shelves, all sorts of sweets and baked treats find their way into your tummy. Just as there is no one way to celebrate Thanksgiving, holidays (Christmas, Hanukkah, Kwanzaa, end of the fall semester) in the U.S. are celebrated in a myriad of ways. While there may still be an occasional fruitcake or apple pie at the table, there is just as likely to be black sesame rolls or baklava.

In light of the upcoming holidays, we're going to share a sweet dessert recipe from one of our Indonesian students.

Kolak

Kolak is one of popular desserts in Indonesia. It can be enjoyed in either hot or cold weather. Usually kolak is made as part of menu on fasting break during Ramadhan period. Ramadhan is month when the moslem fast every year. Yucca can also be replaced with yam. ~courtesy of Wayan Swardhani

Ingredients:
3    Plantains
2    Yuccas
150 ml    Coconut Milk
200 gr    Palm sugar
50 gr    Sugar
A pinch of Salt
1 liter    Water
Pandan leaves (optional)
2 cm    Ginger (optional)

How to make it:

1. Peel and cut plantains into half based on its length and then cut it into approximately 1 cm length, put a side
2. Peel and cut the yuccas into approximately 1 cm length, put a side
3. Boil the water in large pan and then put the yucca inside when the water is boiled
4. Slice the palm sugar into small pieces then put aside
5. Later put the plantains into the pan and let it cooked
6. Put the palm sugar, sugar, and salt into the pan and then stir well until all of the palm sugar melted
7. Put in the Pandan leaves and ginger into the pan
8. Wait until it boils and then pour the coconut milk and stir slowly with lower fire
9. Keep on stirring slowly and make sure everything is mixed well
10. Wait until it is boiled, taste it if you want to add more sugar or palm sugar
11. You can serve it hot or let it cool and add some ice cube in it
12. Ready to be served on cold or hot day as dessert

 What sweet treat do you serve during the holidays?Please share any special desserts you plan on bringing to your holiday feast!

An Italian-American Thanksgiving

Now that Halloween has come and gone, we are heading into the holiday season in earnest. It may be easy to overlook Thanksgiving with all the holiday jingles and lights decking store fronts all over the city. Thanksgiving was first celebrated by the Pilgrims and Native Americans at the end of a successful autumn harvest. A traditional Thanksgiving meal usually consists of roasted turkey, stuffing, cranberry sauce, mashed potatoes and gravy, sweet potatoes, and pumpkin pie. Families today create their own Thanksgiving traditions, so you might find yourself at a table with lasagna and garlic bread or hand-pulled noodles and sauteed fried green beans.

With so many non-Native New Yorkers in this city, Thanksgiving in NYC has also become a holiday for friends to come together for a potluck celebration. For those unfamiliar with this term, a potluck is a meal where each guest contributes a dish of his/her choosing. With this version of Thanksgiving, people often bring ethnic dishes the represent a piece of their history to the table. Below is an example of what you might see at the Thanksgiving feast of an Italian-American family.

The picture above is from the Signorelli Thanksgiving last year. If you look in the center of the table, you will see the breaded Cauliflower. (it’s blue Cauliflower!)

Cavolfiore Impanato
(Breaded Cauliflower- My favorite part of the Thanksgiving Meal at my Mom’s!)

There has never been one Thanksgiving past, that didn’t include this traditional Calabrian dish. Even for people that don’t love cauliflower, you may convince them with this. It is also very simple to make; one of my greatest holiday memories as a child is doing just that – preparing the cauliflower for the fryer with my Mom and sister. This is the first thing to disappear every year at our table so my Mom has always made extra and froze them, so my sister and I could eat weeks, even months after Thanksgiving. ~Courtesy of Lindsey Signorelli, One To World's Development Coordinator
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2 Large heads cauliflower, about 4 pounds (1800 grams)
salt to taste
6 large eggs
Freshly ground black pepper
3 cups fine dry breadcrumbs, homemade or unseasoned from the store
2/3 cup freshly grated Parmigiano cheese
Extra virgin olive oil for frying

Separate the cauliflower into large florets about 2 inches across the top. Bring a large pot of water to a boil. Add salt and the cauliflower. Cook until the florets are tender. Then drain them and allow them to cool.

In a bowl, beat the eggs with salt and several grinds of pepper. In another bowl, mix the breadcrumbs with the cheese. Line your kitchen table with wax or parchment paper in preparation for the uncooked, breaded cauliflower.

One piece at a time, dip each piece of cauliflower in the beaten egg, making sure they are all well coated. Lift it out with a fork (or your hands!), letting any excess egg drain off. Then, cover each cauliflower floret in the breadcrumbs. Set the floret on your kitchen table (that should be lined with wax or parchment paper!) continue until all the florets are covered.

Put extra virgin olive oil in a skillet and heat over medium high heat. When the olive oil is heated (you will see the olive oil start to “wrinkle” in the pan) add as many florets as will fit loosely in a single layer. Do not over-crowd the pan or they will not all fry evenly. Allow the cauliflower to fry on both sides until they are caramel in color. Transfer the fried cauliflower to a tray or plate lined with napkins or paper towels. The cauliflower always tastes best piping hot! Yum!
* Serves about 8-12

How do/will you celebrate Thanksgiving? Are there any dishes from home you would share at a potluck? 

The Language of Food: Part 3

Humita, an Argentinian Tradition

Part 3 of the Language of Food series features One To World's very own Argentinian staff member, Giselle Diez, and her recipe for "Humita" a traditional sweet and spicy corn based dish.

"This is a very traditional recipe from Argentina. Together with the Empanadas Criollas, you will find this dish at every National Holiday across the country!

It’s a sweet and spicy flavor that takes me back home, to a cold Sunday morning with that sweet aroma and sounds of my mother cooking in the kitchen, with her inseparable Mate (an herbal tea made with yerba mate) next to her. Later we sit down to a big table with family, friends, neighbors and whoever else wanted to join. It is always a full table in Argentina!" - Giselle

Humita is a common dish throughout South America, but each country has its own variation of the dish. For example in Argentina they commonly use goat cheese mixed in with the dough for extra richness, while in Peru they might use cinnamon and raisins. Either way Argentinians love this dish and eat it on national holidays and family gatherings. Try and make it for yourself and your friends. This dish is perfect as the weather gets colder!

        Humita

             Ingredients

-          12 ears of corn, off the cob

-          1 red pepper, finely chopped

-          4 onions, finely chopped

-          8 scallions, finely chopped

-          1.7 lb pumpkin (the sweetest you can find), shredded

-          4 cups of milk

-          2  spoons of paprika

-          2 spoons of sugar

-          Spicy chili to taste (chopped or powder)

-          Oil or butter to taste

-          Salt to taste

Put the oil or butter in a saucepan, on medium heat. When it gets hot, add the chopped onions, scallions and pepper. Once the onions are transparent, add the corn, pumpkin and milk. Try to use a saucepan with a thick base to avoid the Humita sticking to the bottom. Add the salt, sugar, paprika and spicy chili. If you want you can even add pepper to taste.

Continuing cooking on medium heat stirring occasionally until the Humita is very creamy. Reduce the heat when the mixture begins to boil. As a short cut, you can use a hand blender to get the creamy consistency quicker.

Serve it in an individual bowl, and as a decorative touch you can sprinkle a little freshly chopped scallion. On the table you can put little bowls with different types of cheese for your guests to add to the Humita while its hot. It is eaten with a spoon, as a very creamy soup or wrapped in banana leaves as pictured above. Try the soup for now and then once you get more advanced you can try to wrap them up. Enjoy!

 Let us know if you tried to make Humita and how it turned out! Did you add your own secret ingredient to it from your country? Tell us how it went or if you have your own recipe that others might enjoy if they like this one.

The Language of Food: Part 1

Some people would argue that music is the universal language, but I think they must be mistaken for there is no greater force that brings people together than a delicious home cooked meal. Have you ever noticed that holidays are always associated with certain types of food? Hot dogs and hamburgers for Fourth of July. Roasted turkey and pumpkin pie for Thanksgiving. Champagne for New Year's Eve...okay, this last one is not food but you get my point.  Food is how people communicate love and affection among family and friends.

Being an international student studying in a strange country can be trying at times. What's the first thing you miss about home?  I'll bet it has something to do with food, whether it's your mom's home cooking or your favorite bakery down the street.  Food has a way of making you feel like you're home, no matter where in the world you are.  That is one of the reasons why One To World organizes monthly cultural cuisines!  We want you to find a little piece of home here in this big city. 

The problem here is finding something that is authentic. Yes, authentic...the word every ethnic restaurant promises but often fails to deliver.  Those coming from areas with very specific cuisines will be the first to tell you, they have not found authentic (fill in your country here) food in New York.  Sometimes we just have to take matters into our own hands, just so we can get things right.  Luckily, one of our very own One To World students has volunteered a family recipe that will hopefully evoke the feeling of "home" for fellow Ukrainian students out there.

VARENIKI (Ukrainian Filled Dumplings)

(courtesy of Tetyana Shlikhar)

"For me the taste of summer is the taste of vareniki with cherries – it’s a feeling that goes back to my childhood. I remember those happy moments when my mom told me to pick up ripe sweet cherries from the tree while she prepared the dough. And then we started filling dough circles with the cherries – it was a process very close to a ritual. Since then I have tried cooking vareniki lots of times, but my mom’s ones are still the best – I don’t know why… Maybe that’s because she adds a piece of soul and a bit of wisdom into them?.. Anyway, I hope you’ll enjoy both cooking and eating them!"

Dough:
3 cups all purpose flour (or half bread flour half all purpose)
1 teaspoon salt
1 cup water

Knead together all ingredients either with a mixer fitted with a dough hook or by hand until smooth and elastic.  The dough should pull back when stretched but be pliant and smooth otherwise.  Do not over mix.  Allow dough to rest, covered for half an hour.

Cherry Filling:
2 Jars Morello Cherries (Trader Joes or Zurgut brand only)
2 tablespoons sugar
¼ cup bread or cake crumbs

Drain the cherries very well, squeezing out as much moisture as possible by pressing the cherries against the sides of the strainer.  Reserve the liquid.  Sprinkle the cherries with the sugar and allow to stand for 15-20 minutes.  Press again to remove additional moisture.  If the cherries are still a little wet, sprinkle in the bread crumbs a little at a time to absorb some of the juices.

Ruby Red Cherry Sauce (Optional):
Reserved juice from drained cherries
4 cups cran-cherry, cherry, pomegranate, or cranberry juice
Sugar as needed

Mix juices and bring to a boil over medium high heat.  Boil until reduced to a quarter of its original value.  The liquid should be thickened and syrupy.  Depending on the juice used the sauce may be very tart, add sugar to reduce tartness to taste.

Optional Potato Filling:
2 cups left over mashed potatoes
½ pound mushrooms, sliced
1 tablespoon olive oil
1 hardboiled egg, minced (optional)
Salt and black pepper to taste

Saute the mushrooms over medium heat until golden and caramelized.  Combine mushrooms with the left over mashed potatoes and egg (if using).  Mix well.  Adjust salt and pepper to taste.

Directions:
Once the dough has rested, generously flour your work surface.  Working with half the dough at a time, roll it out to a quarter of an inch thickness.  The dough will have a tendency to spring back, this is expected.  Keep rolling the dough out until it looses some of its resistance and maintains the thin rolled out shape for a little bit.  Using a 2 inch diameter round cookie cutter or thin edged class, cut out as many dough circles as you can fit onto the rolled out dough.  The circles with shrink and wrinkle, this is OK.

Pick up a dough circle and gently stretch it with your fingers, warming the dough.  Once the dough has relaxed, place the mostly dry filling into the middle of the circle.  It should look like there is too much filling.  Gently, working with the middle first, pull the dough over the filling, stretching the sides until they come together.  It takes some practice to stretch the dough without tearing it.  Once the middle is closed, work your way towards the side, pushing the filling down and crimping the edges as you go.  Make certain that the edges are well sealed and that any air is pushed out before the last crimp. Place finished vareniki on a cookie sheet lightly dusted with flour. They may now be frozen in a single layer, then bagged in individual portions.  Frozen they keep for at least 2 months.

To prepare:
Bring a large pot of salted water to a boil.  Once the water has started to boil, drizzle in a tablespoon or so of vegetable oil onto the surface.  Boil 8-10 vareniki at a time.  They should not be crowded in the pan or they will stick.  They can be boiled fresh or straight from the freezer.  They are ready when they float and the dough looses its raw color.  To test, pinch off a little corner and taste.  Remove from the boiling water with a slotted spoon and drain thoroughly.

To serve cherry vareniki, drizzle with a little bit of ruby red cherry sauce.
To serve potato vareniki, gently fry them in butter until they are golden on both sides.  Serve with sour cream.

What food(s) reminds you of home? Is there a story behind it? Please share with us what kinds of cultural cuisine trips you would like to see next!

Adventures in NYC- SoHo (South of Houston Ave)

With so much to do and see it can be overwhelming to decide on an activity. So don't choose just one. Consider yourself "booked" for Thursday night (that means you have plans). Here is your itinerary:

7:00pm: New Museum

9:00pm: Walk through Soho to Little Italy-> San Generro Festival

10:00pm: Have a cappuccino and Italian pastry at Ferrara Cafe

First you are going to take advantage of the New Museum's free night, which is, of course on Thursdays. That is only from 7pm-9pm. The museum is not massive, but I still recommend getting there by 7:00, just in case there is a line and to leave yourself enough time to visit each floor. The NEW MUSEUM describes itself, "as a place with a scope lying between grassroots alternative spaces for contemporary art and major museums that show only artists of proven historical value," according to founder Marcia Tucker. The New Museum is unique because the works they show are so new and fresh, that it frequently reflects the up and coming scene in one of the greatest meccas of art in the world, New York City.

Above is a beautiful image of the New Museum in all of its glory, with the old sculpture installation,  “Hell, Yes!,” a sculpture by the Swiss artist Ugo Rondinone. Now there is a giant rose on top of the building. Look for it!

The New Museum

235 Bowery
New York, NY 10002

Next, I highly recommend taking a stroll through Soho. It has a great historical background in New York, not to mention that today it is a particularly trendy neighborhood, with beautiful shops, inexpensive street vendors and restaurants. It gets so hectic during the day that evening would be a better time to wander around, especially before it gets cold outside! Some particularly great streets meander down are Mulberry, Spring, and Mercer. Just be sure to walk down Mulberry at some point to see the "Little Italy" lights draped in the street. It will also be the San Generro Festival from the 15th-25th. So check that out in Little Italy too!

Finally, once you have hit Little Italy, which is just south of Soho, you have to go to Ferrara Cafe and have a pastry and coffee. I recommend a cannoli! Yum Yum Yum Yum Yum......etc.

195 Grand Street

b/w Mulberry & Mott St.

New York City, NY 10013

Has anyone visited the New Museum, SoHo or Little Italy yet? If so, what did you think?

If not, go and let us know how you enjoyed it!

Make New York City Your Runway

For those of you new to this crazy town, WELCOME! You are most certainly about to see things, meet people, eat foods and have experiences you never would have had otherwise. New York City is one of a kind and we are happy to have you here.  The transition from one country to another can be intense, but I found the following helped me cope with the change:

1. Get lost: That’s right get lost. It’s bound to happen anyway and when you set out with no definite direction you end up having a nice little adventure and discovering some of the hidden gems in the city.
2. Take a seat: There are numerous beautiful public parks in New York. Go to one, find a bench and sit down. The daily routine here can be exhausting so just chill out and take it all in.
3. Take a shower: Sometimes the literal cleanse transforms into a spiritual one.
4. Treat yourself: One of the most amazing parts of New York is that it has almost everything. Think of something you love to do or a favorite snack and reward yourself for embarking on this journey.

Alexander Wang Fall/Winter 2011 Collection

Being new to New York City can definitely be overwhelming because everyone is constantly on the go. When I moved here a year ago I found one of the best ways to adjust to this fast paced lifestyle is to take ownership of the city. Don’t let it simply move around you, be a part of the movement. 

 

Jeremy Scott Fall/Winter 2011 Collection

“People watching” is a great way to observe the identity of a city through its citizens, not to mention one of my favorite ways to be a part of the city without having to know anyone. This past Thursday September 8^th kicked off New York Fashion week, an international event, in one of the chicest cities in the world. The diversity in New York City is not only characterized by the myriad of cultural and ethnic groups, but also of sub-cultural groups like those into high fashion. You better believe that these people are some of the most extravagant and stylized in all of the country (and maybe even the world), and most definitely, provide for some good “people watching.” There are events and parties all over the city, some more exclusive than others, crawling with celebrities and New York City’s elite. Even if you dare not attempt to gain admittance to one of these events, the most exciting part of it, are the people walking around. They bring life and energy to New York City that residents have learned to thrive off of.  A good way to survive in this city is to take the energy and recycle it into your own. Have fun, get dressed up, go to a party or just take a walk around and see something or someone you never expected to see. The possibilities are endless in New York and nothing is ever shocking.

Experience NYC’s Fashion Week:

SEE: Schedule of Shows and NY Fashion Week Homepage

CHILL: Hang out in the park outside the runway tents and watch for celebrities: Lincoln Center, 10 Lincoln Center Plaza

EAT: Global Street Food from Marcus Samuelsson at Lincoln Square in Alice Tully Hall on corner of Broadway Street at West 65^th Street, weekdays from 10:30am to 11pm through September 15th.

VIEW: Japanese Fashion Photography Gallery Opening: Click here for more info.

READ: An article from the NY Times about an Irish designer that moved to New York City:

WATCH: Fashion Videos

SHARE: Comment on our blog to share your experiences with Fashion Week in NYC or other countries. What are some trends in fashion that differ from New York to your hometown? Let us know if you spotted anyone or anything interesting. We would love to hear from you!

Mugler Fall 2011 Ad Campaign with tattooed model: Rick Genest

Fleeting Times - An International student's experience at the U.S. Naval Academy

Guest blogger and international student, Niki Psarias, talks about her enriching experience at the Naval Academy Foreign Affairs Conference in Annapolis, Maryland. Here's what she had to say in regards to her week as a foreign delegate representing One To World:

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A line-up of the Naval Cadets

Prior to April 2011 I admittedly had little, if any knowledge about the navy, other than from a few films with a uniformed Tom Cruise or Richard Gere (if that even counts), let alone any specific allegiance to it over the army, or any other force for that matter. I grew up in London, and if anything I was far more likely to come across Territorial Army bases than ships and sailors. Little did I know, however, that a conference at the US Naval Academy, and the later achievements and popularity of a certain SEAL Team Six would have me wearing badges and academy hoodies with the slogan 'Go Navy, Beat Army!' with pride.

Every year since 1961 the United States Naval Academy in Annapolis, MD has hosted a foreign affairs conference (NAFAC), inviting students from across the US to debate global issues. A One to World delegation has participated in the conference since 1991, with foreign students adding that vital international perspective to proceedings. I was international. Check. I’d been studying in the US. Check. And I had opinions. Double check. 

So it was armed with our international perspectives that the One to World group, consisting of members from various countries, including China, France, Germany, Pakistan, Albania, Cyprus, and now Great Britain descended the Amtrak on April 11^th and were greeted by a wall of white uniforms.

This year’s conference theme was ‘People, Power and Politics in the Internet Age’ and the conference found itself taking place during an incredibly fitting moment, the midst of the Arab Spring. What more relevant time to be discussing the role of the internet and new technologies, and for many roundtables at the conference the role of social networking sites such as Twitter and Facebook, the use of which by protestors in the Arab world had been much publicized.

Niki Psarias (1st on the left) at the social with fellow student delegates

The conference was structured to the last detail (think NAFAC emblem embossed bags, notepads and water bottles for every delegate) and was a whirlwind of long days, lectures, debates, roundtables, good food and great discussion. The only gripe probably being the early starts, typical for the midshipmen but alien to all the visiting students-evident by the bleary eyes and copious coffee drinking before every morning’s first lecture-with the shuttle buses seemingly departing earlier and earlier from the hotel as the days progressed. Those early military time starts were understandable, however, when we saw how jam-packed our schedule was.

The lectures attended throughout the day served as a platform to inspire discussion at the individual roundtables, including such current and relevant topics as ‘Censorship: Boundaries and Global Communications’, ‘Terrorism and the Internet: Realities, Possibilities and Limitations’, ‘The Next Blitzkrieg: The Internet as a Political and Economic Weapon’ and my own roundtable, ‘Connection Technologies in Conflict Zones.’ Discussions, navigated by a moderator and senior advisor, were informal in atmosphere and were a chance for the One to World delegates to show off those international perspectives they’d brought with them. At the lectures we were fortunate enough to be presented with a diverse range of speakers including academics, admirals, professionals from the FBI and Microsoft, plus the incredibly inspired choice and coup for the conference, Facebook’s chief operating officer, Sheryl Sandberg.[1]

Roundtable discussion with student delegates and cadets

As well as the opportunity to debate and discuss with contemporaries, NAFAC proved to be as much a chance to learn about life at the academy itself. There were endless questions to the midshipmen, who seemed to be amused by our inquisitiveness and all to happy to answer questions they’d surely heard a thousand times before. Discussions were had over the lunch table, the dinner table (see a pattern here?) and the boarding school/Hogwartseque King Hall, the midshipmen’s dining hall, huge and loud, that had some moderators muttering ‘keep close’ to their delegates for fear of losing them in the vastness and cacophony. Nevertheless, everyone was intrigued by life on the Yard[2]:

So what time do you have to be awake every morning?

-Between 4-6am. Midshipmen’s days are planned with training and classes until 8pm.

How hard is training if you decide to become a SEAL?

-Very. Hell week anyone? No doubt after the revelations of May 1^st this line of questioning would have been far more extensive.

And for most university students the incredulous:

You have a curfew??

-Yes. Curfew is set at midnight on Monday-Friday.

Maryland Crab Cakes and other delicious seafood

On top of the conference activities delegates were treated to a formal brigade and a social event with easily the world’s best mini crab cakes (as to be expected of Maryland) and even the chance to try sailing, or manoeuvres on the YPs (Yard Patrol boats.)

 And so it was with some understandable reluctance, armed with our aforementioned badges and academy hoodies purchased from the gift shop, numerous Facebook details (in keeping with the conference theme of course) and new friendships, the One to World delegation, exhausted but enriched by the experience departed Annapolis. 

The conference had been such a unique experience. Not only does NAFAC afford the exchange of ideas and experiences with your peers, but it’s also the opportunity to catch a glimpse into life at an academy and its incredible camaraderie and familial atmosphere that is otherwise unseen by the general public.

I would like to thank the academy (!), all our fellow delegates, our One to World coordinator, Asya, and of course the midshipmen for all their hard work and making us feel so welcome.

One To World Delegates with U.S. Navy Cadets

And as much as I’d love to turn you all into navyphiles One to World displays no favouritism and also participates at conferences at the US Military Academy at West Point, NY. So the next time you hear of such a conference, sign up! OTW needs you! I only wish I was still studying in the US and I could join you, and maybe add a ‘Go Army, Beat Navy!’ badge to my collection, but don’t tell any of the midshipmen that!

By: Niki Psarias

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[1] Watch some clips of the Forrestal Lecture here: http://www.youtube.com/watch?v=YEu-L1St6h0

[2] Vocab lesson: the academy campus is known as the Yard.

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For more information on attending NAFAC as a One To World Delegate or participating in another one of our activities and events, please contact Coordinator of Enrichment Programs, Asya Dinets at asya@one-to-world.org

Niki would love to hear your questions and comments-- feel free to leave them here! 

The bleu, blanc, rouge- Celebrating Bastille Day in New York City

Eugène Delacroix, Liberty Leading the People

Today, why not go out and paint the town Blue, White, and Red to celebrate independence? You may ask yourself: Didn't I just go to a barbecue and watch fireworks in celebration of July 4th? Well, yes, but...

July 14th commemorates the storming of the Bastille, a prison symbolizing the monarchical rule of King Louis the 16th and his ancient regime. The attack marked the end of arbitrary rule and the beginning of a sovereign nation for the French people.

On Bastille Day we celebrate Independence Day "a la française"!

American Barbecue treats such as hot dogs, hamburgers, coleslaw, and ice cold bottles of beer can be replaced with French staples such as: Sauscisses, pate de campagne, onion marmalade, and bottles of  rosé- Oo la la!

French Rosé- qui, si'l vous plait!

Even though we are not in the beautiful South of France or in even in, Paris, the City of Lights, it doesn't mean we can't do as the French do and raise a glass of Champagne to the ideals of Liberty, Equality and Fraternity. This is New York after-all, a city where whole neighborhoods are spiced with the flavors of any single culture, celebrating every aspect of their country from food to clothing, to language and art; France is no exception.

Check out Bastille Day NYC for a list of street fairs, events, exhibits, and restaurants that will be celebrating French Independence all the way through July 17th! There are even a number of French restaurants offering special low-price fixed menus for patrons coming out for the festivities, so grab your French friends or go out and make some by celebrating Bastille Day in New York!

Amusez-vous bien et vive la France!
(Enjoy yourself and Long-live France!)

What are some of your country's national holidays? If you are French, could you share some Bastille Day traditions with us?



Lindsey Signorelli- July 14, 2011

"If I Can Make It There, I'll Make It Anywhere"- By Yolande Libene

 As part of a CIEE competition of essays on experiences abroad, our Yolande Libene, year long intern at One To World from Sciences Po, was runner up! Read her story below. 

For all the winners, visit http://www.ciee.org/intern/life/contest.aspx

"If I can Make It There, I'll Make It Anywhere"

Yolande Libene, France
Interning for One to World in New York City 

The first day of my internship, I was nervous. It was my first job in the United States and my first working experience in an office. Everything was new to me! I couldn’t imagine at that time that what I was about to embark upon was not only a new professional step for my career but a life-changing experience. My internship helped me to define my career and made me grow as a person.

From September 2010 until June 2011, I have been working for the New York-based non-for-profit organization, One To World, whose goal is to create global citizens and inspire a peaceful world through one-of-a-kind programs in classrooms and communities. One To World provides programs and services to the 50,000 international students and scholars affiliated to universities in the greater New York area.

As the program assistant of the organization, I have been able to develop my professional skills way beyond my expectations. Coordinating and advertising for programs, I gained an invaluable experience in event planning, non-profit management, as well marketing and communication. I can’t believe that I am now able to make a presentation in front of 100 people in English! (Picture 1)

As part of One To World’s Global Classroom program, I led interactive workshops on France and French culture in New York City public school classrooms. Some weeks after a workshop I conducted on Monet’s paintings, the students went to The Metropolitan Museum of Art and remembered my presentation! The significant impact of our program made me so proud and happy! (Picture 2)

More importantly, during this year of internship in the United States I have built relationships and friendships that will last forever. Thanks to my internship at One To World, I have met people from all around the world. My network is now huge! Working within a wonderful team was also a unique opportunity to discover American culture in a way that I would not have discovered as a tourist. I had my first Thanksgiving! (Picture 3)

 

Through my internship, I have been transformed into an active actor of globalization promoting values I am fond of, such as peace and cultural exchange. I will continue to play this role back in France. It is especially meaningful to me, as a student in political science and international relations, that my internship put life into the ideas I was studying in class.

And last but not least, my internship in New York City made me more self-confident. An experience in New York City is highly valued by potential employers. As says Sinatra: “If I can make it there, I’ll make it anywhere”!