There is no going back now. I’ve just turned in my Fellowship application.
It was over a year in the making, and the recommendations and letter of support are all set up, along with my transcript, budget, proposal, personal statement, etc. And that was perfect timing on my part, because otherwise all the snow we got would prevent me from turning it in today, on the final deadline.
The good parts of all of this, even if I do not receive the Fellowship, are the facts that 1) I have planned this trip very extensively at this point, and 2) In my planning I have figured out a lot about what I want to get out of it. The parts I am most excited about are the ones I am starting to realize that I should plan more of. But, there will always be things I need to do just for the purpose of understanding other things better in the future. It’s like suffering through a Business 101 class in order to get to a more interesting and higher-level class on social entrepreneurship.
To expand upon all of the research I subject myself to in the name of chocolate, one only needs to take a look at the articles I have been reading lately. For example, these two articles from Mise Magazine, a food-writing start-up based out of San Francisco, are both written by the same woman, and expound upon a subject I struggle with myself— how do I describe foods to someone with completely different taste buds from me? Their answer seems to be to rely upon shared experiences.
You should read the articles for yourself to get a better idea, but basically instead of describing something with floral notes as “slightly floral” or having “strong notes of flowers,” one might say “it reminds me of walking through a garden with orange blossoms” or “it tastes like laying in a field full of daisies on a summer day.” This is a technique I hope to start incorporating into my own understandings of individual chocolates, though it’s certainly not something I would have come up with on my own.
Canción de la semana: Kevin Roldan— SalgamosThanks for reading!