• Tayler Boelk

    Tayler Boelk

    Class of 2017
    Duluth, MN

    Tayler's Bio:
    My name is Tayler and I was an English major/biology minor at the College of St. Scholastica! I have lived in Duluth all of my life so I know all the best local restaurants and hiking trails. On campus, I was involved with The Cable, Bella Voce, the Northstar Reports, the McNair Scholars Program, Student Support Services, and the English & Arts Club. Off campus, I volunteered with Mentor Duluth and enjoy throwing theme parties with friends and family.

  • Bryan Chavez

    Richfield, MN
    Accounting and Finance

    Neena Koslowski

    Apple Valley, MN

    Conrado Eiroa Solans

    Madrid, Spain
    Psychology Major, Biology minor

    Kathryn McCarrick

    Saint Paul, MN
    Elementary Education

  • Katelyn Gehling

    East Bethel, MN
    Exercise Physiology for Pre-Physical Therapy

    Brooke Elvehjem

    Mora, MN

    Laila Zemar

    Casablanca, Morocco
    Biochemistry, Biology and Pre-med

    Yael Ikoba-Ndjip

    Brussels, Belgium
    Accounting Major; Finance minor

  • Jason Chavez

    Minneapolis, MN
    Psychology, Organizational Behavior, and Social Work

    Takudzwa Munjanja

    Gweru, Zimbabwe
    Health Information Management, CIS minor

    Shauney Moen

    Graduate Student
    Oak Grove, MN
    Doctorate of Physical Therapy

    Daniela Moreno Gomez

    San Salvador, El Salvador
    Computer Information Systems and Finance

  • Shivani Singh

    Mumbai, India
    Management & Marketing

    Laura Salazar

    Bogotá, Colombia
    Marketing and Business Management

    Halle Nystrom

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

    Malvern Madondo

    Harare, Zimbabwe
    Mathematics & Computer Science

  • Jin Baek

    Aurora, CO
    Biology and Chemistry (Pre-Med)

Dining Abroad

Dining Abroad has been an interesting experience as a self-declared picky eater. Every morning at our hotel we get a breakfast of egg, sausage, bacon, and toast. As amazing as that sounds, it’s very different from the American style you are picturing. Still, it is very good but has gotten old very quickly. That’s why we got a brunch today of French Toast to mix it up a little. Another interesting difference is milk containers are kept open and unrefridgerated on the tables whether you are in your hotel for breakfast or at a public cafe. I definitely think the milk tastes different. A final thing that surprised me is that you are priced differently for eating in a restaurant than if you take it to go. You are charged the additional costs to cover cleaning up your seating and dishes. Apparently, McDonals does this in the U.S. as well but I’ve never been told that before this trip. The restaurants here list the prices very clearly. Most people are familiar with the “no tip” policy abroad which makes food a little more expensive but it’s sooooooo much more convenient.

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