Katie Rippon (’20), a nutrition and dietetics major at the University of Delaware, said that her experience at DVCS prepared her to continue learning and hold to her faith while pursuing a degree in a scientific field at a secular college. “Something I think DVCS prepares you well for is how to study and how to learn,” she said. “Even when I’m faced with a more challenging concept…I know that if I really try I can break the material down into smaller pieces, make flash cards, whatever it is I need to do. There’s so [...]

This article originally appeared in the Winter 2023 edition of the DVCS magazine, ’Ανατολή [an-at-ol-ay’]. Last year, AnnaClaire Schmiedel (’15) encountered beauty through lamb stew, ratatouille, and tabbouleh, among a variety of other dishes from around the world. For each month of 2022, Schmiedel based her meals on food from a different culture, discovering new ingredients and learning to prepare new dishes. While the “incredible flavors” of Mediterranean cuisine are her favorite, she appreciated even more the opportunity to share her passion for food with others and enjoy the beauty of that which is material through the five [...]