Yasou! My name is Emily King and I am a junior in the Dale Bumpers College studying Food Science and Agricultural Business. I currently have the privilege of serving as an International Programs Office Mentor because I enjoy sharing my study abroad experience. The summer after my freshman year I had the opportunity to participate in the Food, Agriculture, and Sustainability program in Greece. This is where I learned that yasou means hello, real Greek yogurt is not American Greek yogurt and agriculture is where my interests and passions lie. My time abroad provided me with so many life-changing and eye-opening experiences that I would love to share with you.
Before I was even in college I knew that I wanted to study abroad. I wanted to explore an area outside of the United States and Greece was at the top of that list. So, when I heard that the Bumpers College was providing a new faculty-led trip through Greece I was immediately interested. At the time I was not very deep into my major specific courses so I was searching for a way to get some exposure and hands-on experience. I felt that the itinerary and purpose of the Food, Agriculture, and Sustainability program perfectly met my criteria and merged my two majors into one experience. I was nervous at first because I did not know any of the seven people who would accompany me on this trip and had never been out of the U.S. However, as we started to explore Greece the nerves subsided quickly.
While in the country we visited Athens, Thessaloniki, and the island of Crete. In each location, we constantly learned about the food, agriculture, history, culture, and sustainability of Greece. In Crete, we stayed and sat in on lectures at the Mediterranean Agronomic Institute of Chania, or MAICh. Listening to professors speak on topics like the Mediterranean diet and the economic changes of Crete were extremely interesting to me. One of the most interesting tidbits was that the “Mediterranean diet” actually varies through Greece. Northern regions consume large amounts of beer and butter while Southern regions prefer olive oil and wine. We also had the opportunity to learn about the horticulture of Crete through a walking tour a MAICh’s botanical gardens.
Since Crete is an island off the coast of mainland Greece it has maintained its own unique culture. We had the chance to experience that uniqueness through dance classes, ethnic cuisine, and wondering the many street markets the island has to offer. Maria, a teacher at MAICh and our personal tour guide, led us around Crete for a day. She pointed out the in Crete, and most of Greece, it is illegal to tear down old buildings. Knowing this, we saw old Turkish baths and churches turned into restaurants and stores. She took us to a variety of markets where fresh fish, meats, bread, olives, and olive oils were displayed. There were more types of olives and olive oil than I could have ever imagined. While in Crete we had the chance to take in some beautiful sites. We visited the supposed birthplace of Zeus and the pink sands of Elafonisi beach. My favorite part of exploring Crete was getting to hike the 10-mile stretch of the Samaria Gorge which is known as the largest gorge in Europe.
After leaving the beautiful island of Crete we flew into Greece’s second largest city, Thessaloniki. Upon arrival we noticed the landscape of Thessaloniki differed greatly from Crete. There was more farmland and fewer mountains. During our stay in Thessaloniki, we stayed at the American Farm School (AFS). The school was founded in 1904 and serves primary, secondary, and post-secondary students. AFS is an actual working dairy, vineyard, and farm. It was really neat to see small, grade school children learning how to garden and take care of animals. Meanwhile, college-aged students were working on research to improve products produced at the school and market them to the surrounding community. We got to see the dairy cows and cheese making process they were working on improving. Staying at the AFS allowed us to learn about olive oil and wine production, food safety in Greece and around the European Union (EU), and the economics of marketing Greek products. We had the opportunity to listen to very knowledgeable professors speak on each topic. Hands-on activities were also a large part of our experience. We learned how to cook traditional Greek foods such as grape leaves, cheese pies, and Greek yogurt.
Just like the landscape, the culture and history of Thessaloniki were much different than Crete. Our guide from the AFS, Dr. Tryfon Adamidis, informed us that when compared to other parts of Greece Thessaloniki is relatively young. That was very interesting to hear because we saw rotundas from ancient times, cathedrals from when the Christians invaded, Turkish baths from the Ottoman Empire, and H&M stores from this century. Thessaloniki was a prime example of how the people of Greece embrace every part of their countries history. While in Thessaloniki we took two days to hike Mt. Olympus. Most of the group only hiked up half way and stayed in a refuge. We hiked 5 miles, took 14,500 steps and burned about 3,000 calories, whew!
Our third and final stop was Athens, the chaotic center of Greece. Before arriving in Athens we stopped to visit Greek Orthodox monasteries which sit upon cliffs. It was amazing to see the intricate architecture and painting of these religious buildings. While in Athens we visited the Acropolis, Parthenon, the first modern Olympic stadium, and a new museum designed to celebrate ancient Greek history.
I gained so much educationally, professionally, and personally from my study abroad experience. Each lecture and activity we got to do broadened my understanding of global food production and sustainability. I learned how agricultural regulations differ between the United States and the EU. Studying food production allowed me to see production processes that I cannot see inside the classroom and better understand them. Being exposed to the global importance and impact of food science and agribusiness really helped solidify my degree path and career choices. From a professional angle study abroad is an amazing resource and opportunity. The AFS in Thessaloniki shared with us their internship and research programs which I did not choose to pursue, but would be an excellent opportunity for those looking to work abroad. My time in Greece has proven to be a great item on my resume and I constantly get asked about it in interviews. Having a global perspective on whatever you are studying is extremely attractive to potential employers. Finally, studying abroad strengthened my independence, gave me new friends, and deepened my appreciation for the United States. If you are looking to study abroad and are maybe a little nervous like I was initially, I encourage you to take that next step and do it! It is a huge challenge, but it will no doubt deliver life-changing and passion defining experiences.