• Emily Nelson

    Emily Nelson

    Class of 2017
    Rochester, MN

    Emily's Bio:
    I am a senior majoring in communication and minoring in photography. The College of St. Scholastica has been a great place for me to be throughout my college journey. I am fascinated by the world and am currently studying abroad at Regent's University London in England. I live for the little things and the adventures I stumble upon everyday. In my free time I enjoy practicing yoga, listening to and writing music, taking pictures, and exploring.

  • Takudzwa Munjanja

    Gweru, Zimbabwe
    Health Information Management

    Halle Nystrom

    Graduate Student
    Fargo, ND
    M.S. Health Information Management

    Bryan Chavez

    Richfield, MN
    Accounting and Finance

    Jason Chavez

    Minneapolis, MN
    Psychology, Organizational Behavior, and Social Work

  • Malvern Madondo

    Harare, Zimbabwe
    Mathematics & Computer Science

    Shauney Moen

    Graduate Student
    Oak Grove, MN
    Doctorate of Physical Therapy

    Jin Baek

    Aurora, CO
    Biology and Chemistry (Pre-Med)

    Shivani Singh

    Mumbai, India
    Management & Marketing

  • Kathryn McCarrick

    Saint Paul, MN
    Elementary Education

    Jesse Heaton

    Graduate Student
    Heyworth, IL
    Doctor of Physical Therapy

    Daniela Moreno Gomez

    San Salvador, El Salvador
    Computer Information Systems and Finance

    Katelyn Gehling

    East Bethel, MN
    Exercise Physiology for Pre-Physical Therapy

  • Brooke Elvehjem

    Mora, MN

    Neena Koslowski

    Apple Valley, MN

Cooking for the Week

Last year, I lived in the dorms and had a meal plan. At that time, a meal plan was required for freshman students. There are kitchenettes in the dorms, but not a big enough space and storage to rely on fully without a meal plan. This year, as a sophomore, I moved into the apartments on campus. Each room has its own full kitchen with storage. I chose not to buy a meal plan and have been supporting myself by cooking on my own.

Today, I spent some time cooking a large meal that will last as leftovers for some of the week. I did this for the first time last week, and it worked out very well. I made a very large portion of Szechuan vegetables and tofu with quinoa that ended up making nearly 10 servings for myself. The meal of choice for this week was a vegetable, quinoa, and lentil soup.

Cooking this way has saved me time on days where I have other things to do. I can still enjoy a delicious and nutritious meal but in a fraction of the time it would take to prepare my food normally.


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