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That Sweet Space of Art, Science and Life

That Sweet Space of Art, Science and Life

by Kaira Mediratta

Kaira Mediratta

I bake all three layers of the cake and stack them. All that’s left is the frosting. I quickly dump the butter, vanilla, and powdered sugar into the bowl and turn the mixer on high. I take one look, and it’s clear I’ve made a mistake: I forgot to sift the powdered sugar.

It’s 12:26. Starting over on the frosting would mean racing to the store. Mrs. Low, who has requested this cake for her daughter’s birthday, is coming to pick it up at 1:00.

With its golden hues, the cake’s layers perfectly complement the rich, lemon curd filling. But who wants a birthday cake with lumpy frosting?

In sixth grade, I recognized my passion for baking: an art form that requires creativity and flexibility. Soon after, I began an informal baking business, producing countless cakes ever since.

I trace my love of art back to one afternoon, on a special trip with my Daduthe Bengali word for maternal grandfatherlooking out over a sea of Venetian rooftops. My Dadu starts sketching; the setting sun reflecting off the rhubarb tiles. He then pulls another sketchbook out of his bag and hands it to me: “Draw as much as you can, whenever you can.”

Although I lost that sketchbook years ago, his advice has influenced my development as an artist. A few months ago, I realized a lifelong dreamhaving a piece hang in the Metropolitan Museum of Artafter winning a gold medal through the Scholastic Art & Writing contest. Despite a bitter, cold snowstorm, my Dadu managed to get to the opening reception. We pushed through crowds of people to look for my painting. I could tell that he was surprised when he caught sight of it, because I hadn’t told him it was a painting of him. I’d finally found a way to thank him for fostering my creativity.

I always thought of myself primarily as an artistic person. However, as I matured, the dichotomy between art and science in my life faded. My interest in science bloomed when I started taking classes at the American Museum of Natural History in middle school.

I remember standing in the doorway of the ichthyology department, staring at rows of shelves, containing thousands of tiny glass jars. At first I’m stunned by the sheer numbers, but looking closer, I realize that each jar holds a different specimen, preserved in formaldehyde. Surrounded by species from every corner of the earth, I’m amazed by the vast collection around me. This sense of scientific curiosity would lead me to apply for, and ultimately work at, the museum in high school.

At the intersection of art and science, baking is a metaphor for my life. It demands exact proportions and procedures, but requires creative solutions. And through experience in the kitchen, I’ve learned math, chemistry, and patience. Most importantly, I’ve learned not to fear starting over. As I approached high school, after being at the same private school since kindergarten, I became hungry to engage the world outside of this bubble. After auditioning for art at LaGuardia on a whim, I was happily surprised to be offered a spot. Next stop – open house.

The elevator doors open, and a marching band blocks my path through the hallway. To my left two girls paint an elaborate mural, while to my right another student belts out a dulcet aria. The whole place is crazy, but in the best sense of the word.

After open house night, I make my decision to enter a school five times the size of my old one. I wouldn’t know a single person. As terrifying as that sounds, I embraced the change.

In the end, the choice was as simple as fixing the frosting of that birthday cake. I threw on my shoes, grabbed my wallet, and bolted out the doorand, somehow, the cake was ready at 1:00.

Kaira Mediratta graduated from LaGuardia High School of Music and Art and Performing Arts this week and, after a Gap Year, will be a freshman at Williams College

My Global Gateway: Food

by Asha Hinson

ashahinson

The aroma of sweet jerk chicken and oxtails consumes my nostrils, blocking any scents of urban pollution the second I exit the 2 train. I always feel at home in Flatbush during the afternoon rush hour. I immediately see signs advertising the best beef patty or roti in Brooklyn. People line up outside little hole-in-the-wall restaurants, waiting for their favorite Caribbean delicacies–even during the winter.

If Mom picks me up at the train, we join a line and I suddenly get a lesson in cuisines and cultures of places far beyond Brooklyn. Markets sell all kinds of meats and fish, which stir my curiosity. One day we stop at a restaurant without a name on the door but with a menu displayed on the wall.

“What are doubles?” I ask Mom.

“You have had doubles before; a sandwich with two deep-fried flat breads stuffed with a chickpea curry.”

I experience the diversity of my identity through food. I easily find my mom’s Grenadian-Bajan background in cuisines on Flatbush streets. On weekends, I explore my dad’s Southern roots. Grandmother Rita came to New York from Georgia sixty years ago. When I enter her Bronx apartment, I immediately face a plate of fried chicken and collard greens over lots of laughs at old pictures and stories of Daddy’s youth. On school days, I come from a comfortable bed in a Brooklyn brownstone to a Manhattan progressive school where food becomes part of our curriculum in studying the world. Last year, my friend, Mirwat, bought Kissan jam and shared stories from her native country, India. She described classes taking place on railroad platforms or in small cabins and students walking along a bamboo bridge to commute to school.

Food also helps me strengthen my bond with my summer brothers who live in Texas. As an only child, my four younger cousins–Quentin, Marley, Maxwell, and Cameron– fill my void of not having siblings. For as long as I can remember, I have spent a chunk of every summer with them in Dallas. Over barbeque, we experience the world of rodeos. I love taking them to aquariums, pools, and their favorite, amusement parks, in between feasting on Italian Ices.

My brothers teach me to treasure the differences in people the same way I appreciate varieties in food. Yet I also understand that some divides run too deep for a meal to bring the two sides to a toast. For example, rewind to an amusement park last summer: my six-year-old cousin, Marley, stares in awe at a monstrous structure before him. As usual, I try to imagine what is running through his mind. I see the fear in his face grow as he analyzes the bright blue slide, glistening in the scorching Texas sunlight. He is excited yet frightened.

A man tall enough to play Big Bird gives Marley terse instructions. “Lay down on your back, little boy, and cross both your arms and feet! Okay?”

Marley stares upward with wide eyes fixed on the impatient slide attendant.

“Hurry up, kid, we’ve got other kids waiting. Go down already!”

Food can not bridge this gap. I wish the giant slide attendant could read the articles I devour on Autismspeaks.org. If he understood Marley’s differences, maybe he wouldn’t be so impatient. Marley is on the autism spectrum and inspires my appetite to learn as much as I can about child psychology. I draw him close, bend down, and look in his eyes.

“Marley, don’t worry, there is nothing to be afraid of, I will go to the bottom and wait for you.”

Unfortunately, Marley chose to walk away from what could have been the ride of his life. If he faces the top of the slide next summer, I will try again to inspire him to try something new as easily as I sample a different kind of fish or meat in Flatbush.

Asha Hinson, a 2015 graduate of the Little Red Schoolhouse and Elisabeth Irwin High School, will be a freshman at Smith College in the Fall.

Tufts Supplements

by Tess Jacobson

Tess Jacobson

Which aspects of Tufts’ curriculum or undergraduate experience prompt your application? In short: “Why Tufts?” (50–100 words)

        Is it a crush? No, it’s love. The Eliot-Pearson Department of Child Study and Human Development sparks the attraction, growing with notions of combining interests to create studies that are exclusively mine at the experimental college. Yet there is a “je ne sais quoi” crowning my infatuation. Perhaps it’s the sight of Jumbos devoted to academics by day, then transformed into a cohesive collective of burlesque or Kingsway African dancers by night. Maybe it’s faculty connections extending to applaud such eccentric performances. I can’t pinpoint one affection luring me in. My unbreakable tether: I only have eyes for Tufts.

There is a Quaker saying: “Let your life speak.” Describe the environment in which you were raised – your family, home, neighborhood, or community – and how it influenced the person you are today. (200–250 words)

        Every night, my brother and I would wait hungrily at the table, antsy to peel the tin foil off of the dinner and start serving the home-cooked meal. We never did, though. We knew better than to let our impatience overthrow the value of our nightly family tradition: the family starts and ends dinner together.

        As a kid, I took this ritual for granted. I thought that dining on home-cooked dinners throughout the week with the whole family was part of everyday normalcy. To my surprise, I learned that this was not the case. More often than not, life’s many other obligations prevent families from spending the amount of time together they would like during the week and, as a result, they depend on other sources of quality time. I may not have recognized my fortune during childhood, but this family custom that was as routine to me as waking up everyday has subconsciously impacted what I value: relationships, contact and communication.

        In retrospect, this deceptively customary act of love that earlier generations passed on to my parents and that is now shared with me is what has cultivated my appreciation for the way my family raised me, and has had an influence on who I am. Along with this nightly tradition, I’ve inherited the capacity to incorporate sentiment into various aspects of my life and treasure the small things that complete it.

Now we’d like to know a little bit more about you.  Please respond to one of the following six questions (200-250 words):

A)   From Michelangelo to Mother Teresa, from Jackie Robinson to Elizabeth Bennett, the human narrative is populated by a cast of fascinating characters, real and imagined.  Share your favorite and explain why that person or character inspires you.

     My muscles froze and tension wiped the choreography from my mind. The cue to enter stage left was a minute away. I shrank at the thought of having over a hundred pairs of eyes on me. Overwhelming apprehension disarmed me; I could not go out there. It was thoughts of Philippe Petit that prodded me. Walking on a wire in front of New York City, 1,350 feet above an audience of thousands, without pause. Whether at the top of the World Trade Center or down on the ground, charming his audience with illusions, Petit’s eccentric charisma never fades. His peculiarity inspires me to be original and his plucky fearlessness impels me to disregard my trepidation. Assertiveness and poise restored, I stepped out from behind the wing.

        From the moment he read about the Twin Towers, Petit’s ambition became relentless; fear of failure was not a factor in his vision. My aspirations don’t fall in line with walking on wires, but he remains my luminary. His striking audacity motivates me to take risks. Petit’s tenacious grip on his own objectives, each one unwilling to let others stand in his way, reminds me to keep an unshakeable hold on my aims. He’s deceptively serious, looking upon his commitments with intensity, while emanating a contagious playfulness that reminds me to make time for amusement. While against my nature, I have internalized Petit’s intrepidity and resolution.

Tess Jacobson was a 2015 graduate of the Trevor Day School in New York City. She recently began her freshman year at Tufts.

My Global Gateway: Food

My Global Gateway: Food

by Asha Hinson

ashahinson

The aroma of sweet jerk chicken and oxtails consumes my nostrils, blocking any scents of urban pollution the second I exit the 2 train. I always feel at home in Flatbush during the afternoon rush hour. I immediately see signs advertising the best beef patty or roti in Brooklyn. People line up outside little hole-in-the-wall restaurants, waiting for their favorite Caribbean delicacies–even during the winter.

If Mom picks me up at the train, we join a line and I suddenly get a lesson in cuisines and cultures of places far beyond Brooklyn. Markets sell all kinds of meats and fish, which stir my curiosity. One day we stop at a restaurant without a name on the door but with a menu displayed on the wall.

“What are doubles?” I ask Mom.

“You have had doubles before; a sandwich with two deep-fried flat breads stuffed with a chickpea curry.”

I experience the diversity of my identity through food. I easily find my mom’s Grenadian-Bajan background in cuisines on Flatbush streets. On weekends, I explore my dad’s Southern roots. Grandmother Rita came to New York from Georgia sixty years ago. When I enter her Bronx apartment, I immediately face a plate of fried chicken and collard greens over lots of laughs at old pictures and stories of Daddy’s youth. On school days, I come from a comfortable bed in a Brooklyn brownstone to a Manhattan progressive school where food becomes part of our curriculum in studying the world. Last year, my friend, Mirwat, bought Kissan jam and shared stories from her native country, India. She described classes taking place on railroad platforms or in small cabins and students walking along a bamboo bridge to commute to school.

Food also helps me strengthen my bond with my summer brothers who live in Texas. As an only child, my four younger cousins–Quentin, Marley, Maxwell, and Cameron– fill my void of not having siblings. For as long as I can remember, I have spent a chunk of every summer with them in Dallas. Over barbeque, we experience the world of rodeos. I love taking them to aquariums, pools, and their favorite, amusement parks, in between feasting on Italian Ices.

My brothers teach me to treasure the differences in people the same way I appreciate varieties in food. Yet I also understand that some divides run too deep for a meal to bring the two sides to a toast. For example, rewind to an amusement park last summer: my six-year-old cousin, Marley, stares in awe at a monstrous structure before him. As usual, I try to imagine what is running through his mind. I see the fear in his face grow as he analyzes the bright blue slide, glistening in the scorching Texas sunlight. He is excited yet frightened.

A man tall enough to play Big Bird gives Marley terse instructions. “Lay down on your back, little boy, and cross both your arms and feet! Okay?”

Marley stares upward with wide eyes fixed on the impatient slide attendant.

“Hurry up, kid, we’ve got other kids waiting. Go down already!”

Food can not bridge this gap. I wish the giant slide attendant could read the articles I devour on Autismspeaks.org. If he understood Marley’s differences, maybe he wouldn’t be so impatient. Marley is on the autism spectrum and inspires my appetite to learn as much as I can about child psychology. I draw him close, bend down, and look in his eyes.

“Marley, don’t worry, there is nothing to be afraid of, I will go to the bottom and wait for you.”

Unfortunately, Marley chose to walk away from what could have been the ride of his life. If he faces the top of the slide next summer, I will try again to inspire him to try something new as easily as I sample a different kind of fish or meat in Flatbush.

Asha Hinson, a 2015 graduate of the Little Red Schoolhouse and Elisabeth Irwin High School, will be a freshman at Smith College in the Fall.