Office of Global Programs Newsletter – Fall 2023

OFFICE OF GLOBAL PROGRAMS

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Welcome to the newest edition of Going Global, the quarterly newsletter that provides readers with information and reflections on the international experiences of GCC students.

DIRECTOR: MRS. JENNIFER GILLILAND FIELD DIRECTOR: DR. ERIK BARDY GLOBAL PROGRAMS COORDINATOR: RACHEL ANDERSON GLOBAL PROGRAMS ASSISTANT: PATTI BARDY

STUDENT ADVISORS: TESSA NAVE HANNAH EVANS MADELINE WARBURTON ELSIE PARKS ABI COLLIER

FAITH MOVES

MOUNTAINS FACULTY LED TRIP BOLIVIA 2023

BOLIVIA 2023

BY MADELINE WARBURTON

Dr. Shepson and Dr. Carruth led 6 students to Bolivia this August for credit for Religion 320: Theology Missions or Global Studies 310 Chicano and Latin American Literature and Culture. They spent nearly two weeks in Bolivia sightseeing and connecting with locals, but the main draw was the “Fe Extrema” youth convention hosted by La Red Juvenil de Bolivia that took place at Camp Kewiña up in the mountains.

In Bolivia, amidst some denominational division, this national youth convention serves to build bridges among the greater Body of Christ. Additionally, this convention had not gathered in four years, due to Covid-19, adding to the significance of this meeting in August of 2023.

About 230 youth leaders gathered for this three-day convention full of breakout sessions. Some were led by Dr. Carruth and Dr. Shepson. The GCC students helped in whatever ways they could serve, from praying to washing dishes to serving meals. This offered them a hands-on experience while connecting with the locals. They got to see firsthand the vision for the convention which was looking at extreme faith through life-on-life discipleship.

Another major part of this faculty led trip was visiting Sutisana, an organization that helps women come out of human trafficking and abusive relationships and equips them with practical skills for the workforce. The GCC students joined them in creating jewelry on their visit.

Sutisana also designs bags and accessories and such, all derived from local materials and textiles. The goal behind this visit was to connect with the organization and start building connections with the Grove City College community.

Professor Sweet, the department chair for the Entrepreneurship program at Grove City College, is assisting them with marketing their brand and expanding their global connections. Sutisana sells some of their products in the GCC bookstore. The professors’ goal is to bring awareness to this organization and help grow their network and influence to support these women in difficult circumstances.

The GCC students went on some hikes and visited one of the largest Cristos in the world, Cristo de la Concordia in Cochabamba. Their itinerary also included Lake Titicaca (El Lago Titicaca) and the Sun Island (Isla del Sol). An assignment for Dr. Carruth’s GOBL 310 course was to interview four Bolivians and learn more about their culture. This offered them an opportunity to personally connect with Bolivians, seeing their culture through their eyes.

There may be a summer, 2024 Bolivia trip, so you have a chance to sign up!

Contact the Office of Global Programs to learn more.

Spotlight City Venice, Italy Canal Grande You cannot go to Venice without riding along the Canal Grande; this is one of the cultural icons of the 118 islands that makes up this idyllic and colorful city. Ride on a gondola and view the famous Rialto Bridge and pass by bustling food markets and admire the variety of churches, including Basilica dei Frari.

Piazza san marco Piazza San Marco is a popular hub full of historical sights and the arts. Bustling with pigeons amongst restaurants, museums such as Dodge’ Palace, an astrological clock tower, and shops, this piazza is bursting with charm and often live music.

Dodge’s Palace Dodge’s Palace is a gothic architecture designed by multiple artists. It is composed of mammoth council chambers, luxurious apartments, and even a prison. Located in Piazza San Marco, it is in a prime location near various landmarks and shops. It overlooks the lagoon, offering remarkable views.

Faculty Led Travel Course To Ireland Global Business issues by: Hannah Evans

Studying abroad proved to be an incredibly enlightening experience that expanded my horizons and led me on a thrilling journey filled with unexpected adventures. Amongst the many remarkable experiences of this past summer, my time in Ireland stands out as my absolute favorite part for many reasons.

My fascination with Irish culture and its unique approach to business was a constant source of intrigue during our stay. Engaging in discussions and immersing myself in the Irish way of life provided much insight into the subtle yet significant differences between business practices in Ireland and the United States, which grew my understanding of global commerce and challenged my preconceptions.

Office of Global Programs

VOTE IN THE OGP PHOTO CONTEST FREE APPLE CIDER & COOKIES FROM EMMETT’S ORCHARD!

OCT 25 11-3 SHAL 319

MAY 2024 INTERSESSION Faculty-Led Travel Course in

inclu

ding

EDUC 324

Teaching Elementary Social Sciences | 3 credits | $5,755

EDUC 387

Field Experience | 1 credit | $4,895

Questions?

DrevesSM@gcc.edu

October 6, 2023

Alyssa Gundell italy

Cliff Hughes prague

Abigail Berk ecuador

Ezekiel Esteban ecuador

Grace Rubican italy

Eryn Kindervater Uganda

Chloe Kuhns italy

Eleanor LynN oxford

Hannah Major prague

Hannah Espinosa spain

gcc Students abroad

Fall 2023

Ashley Simpson Prague

mason Nichols paris

Joshua Rodriguez jerusalem

Grace Anne Shaw uganda

Anna Ortiz ecuador

amanda hall italy

Samantha Leebrick france

catherine maher italy

Caprese Salad 3 large tomatoes, sliced 8 ounces mozzarella, sliced handful of fresh basil leaves 2 tablespoons extra virgin olive oil 1 tablespoon balsamic reduction flaky sea salt and freshly ground black pepper

INSTRUCTIONS Prep the tomato and cheese. Add a slice of tomato to a plate, then add a slice of mozzarella on top. Keep alternating slices of tomato and mozzarella until you've used up all of the ingredients.

Add the basil. Place fresh basil leaves in between the layers.

Drizzle olive oil and balsamic reduction on top. Sprinkle with salt and pepper, then serve immediately.