Bringing It Home – The Saint Rose Blog

Category: Study Abroad

Daria Lee '19 with children.

Saint Rose Service Trip to Guatemala Serves Many Purposes

As the 2018 spring semester came to a close and students were busy making summer plans to visit beach towns and cookouts, one group of students at The College of Saint Rose was busy preparing for a service trip to Guatemala. Some of the students never before visited Central America, while others were returning to a place they grew to…

students from chamber choir at saint rose posing in france outside

Why International Travel Matters for Music Students: France Trip 2018

Even when the audience’s spoken language is different, music bridges the gap, said Mallorie Meyer, a member of the Saint Rose Chamber Choir who recently returned from the group’s trip to France. “Music students should experience time abroad, so that they are able to feel how limitless music is. It was so amazing to perform for audiences that could speak little…

Good to know: Saint Rose brought her to Romania, a Fulbright is bringing her back

“I just want to know what’s out there,” Priscilla Ly, December ’15   As a Saint Rose student, Priscilla Ly helped organize a conference on human rights and a student semi-formal dance. She headed the Student Events Board and the Philosophy Club, co-chaired “Social Justice Week,” moderated the Student Ethics Forum and worked with the Office of Spiritual Life. She…

Food Microbiology – Lyon, France (Part #2)

On day three of our trip we began the day by visiting an indoor/ covered gourmet market called Les Halles de Lyon- Paul Bocuse. It was named after the famous chef, Paul Bocuse who is a legendary chef in France. This market has some of the best chefs around including several Michelin star rated chefs. Today we were able to walk…

Food Microbiology – Lyon, France (Part #1)

On our full first day in Lyon, France we drove to Beaujolais which is in the country side of Lyon. We visited a baker, a cheesemaker, a winemaker and a chocolatier. It was a great experience. We learned many tricks and got to see many microbes in action. Every place we visited used either yeasts or bacteria in their food…