Oberlin Blogs

This is the part where I introduce myself, right?

My name is Alicia, but a lot of people call me Fresh. The nickname was given to me during my first year here and it just stuck.

I love the idea of ExCos--it's part of the reason I came here. I signed up for a bunch of them but only one really worked out with my schedule. (One of my sophomore friends told me that it's funny how first-years try to do everything, but the truth is, there's so much interesting stuff going on, it's impossible not to at least try it.)

Each day in Oberlin offers a fresh experience that is not colored by memories of time or place. I hope to be able to share some of these fresh experiences.

This is a stream-of-consciousness diary-type sampling. It's odd, writing sort of for an audience.

I promise I won't spend the rest of the year blogging about beer and circular logic, but it seemed like a good place to start.

In this post: notes on being double-degree, funny looks, historical performance, me on a soapbox (figuratively), rants on authorial intent, more apocryphal stories, why I play the recorder, musical temperament, A440 Hz, the varieties of recorders, a picture, clips of my junior recital, and Tom DeLay dancing with the stars.

Today marked a very exciting day for this class, since we were going on a walking tour through Oberlin's past. (Epic post plus so many photos!)

The truth behind one of the best reputations in the country. Featuring: fangirling over professors, cursing, fear, what a workshop is, and Writing versus English.

If you've been following along with us, you'll know that this past weekend we celebrated the Mid-Autumn Moon Festival. I was mainly in charge of directing the skit. I took this very seriously.

The class, and the Environmental Studies department, is not Environmental Science, which is the big mistake in assumption that I made going into it. I'm glad I did.

Did you know there's more than one type of bok choy? There's Taiwanese bok choy and baby bok choy and all these other leafy green vegetables that look like bok choy but aren't called bok choy.