Italy: RoseMary Greany
Program: UW Sustainable Food Systems in Italy and the World, Summer
Major: Global Health & Environmental Studies
How were your program academics similar or different from taking classes at UW-Madison?
We didn’t have many lectures, instead we learned through hands on activities and tours. This immersion was immensely valuable, especially as we were able to expand upon topics discussed in our pre departure class. We visited the Food and Agriculture Organization and World Food Program, made pizza, tasted olive oils, and observed the process of creating dry pasta.
What challenges or barriers did you face as you prepared to go abroad and/or during your time abroad? How did you work through them?
I had heard that pickpocketing was prevalent in Italy, but didn’t fully believe until it happened to me on the crowded metro. Thankfully, several undercover cops intervened and my wallet was returned. I am so thankful for their help! My advice to others is to always be cautious of your surroundings and make sure you know where your items are.
Food is more than fuel and can serve as a means of connection.
What is a custom, food or tradition from your host country that you are taking forward?
In Italy, meals tend to be much more relaxed and social than in the United States. Returning home, I hope to continue this tradition whenever possible — realizing that food is more than fuel and can serve as a means of connection.